Cabbage is a treasure with eight kinds of vegetables wrapped in it, so it is called a treasure bag, which means it is very beautiful and has a high value. Its taste is refreshing and not greasy, and the whole family can eat it, but the taste is a little light.

[List of ingredients] Chinese cabbage, shallots, auricularia, green beans, carrots, starch, ham sausage, mushrooms, lotus roots, dried eggs, salt and pepper powder.

[production steps]

1, break the cabbage first, as long as the leaves and stems are cut, blanch in the water after boiling, at most 1 min, take out and drain.

2, the shallots are also boiled in the water, and they can be fished out in 10 seconds. After blanching a little, wait for the next bundle of cabbage.

3. Soak fungus first

Peel some green beans and corn;

Dice carrots.

Dice ham sausage, mushrooms, lotus root and dried egg; Chop the soaked auricularia auricula;

4. Pour the oil in a hot pot, add all the side dishes and stir fry. Season with salt and pepper. Do not stir fry completely, and serve them out after breaking.

5, cabbage leaves scattered, a spoonful of stuffing in the middle, wrapped up, tied up, small bags are ready, put in a steamer and steam in a pot, steam in hot water, and fire for 8 minutes.

6. Let's make a soup now. Pour the unused stuffing into the pot, boil a bowl of water and thicken the water starch. When the soup is thick, it can be served.

7, the purse is also steamed and ready to be cooked. You can eat it when you pour the soup. The taste is refreshing, there is no greasy feeling, the taste is light, and the stomach is relatively nourishing. The ingredients are relatively complete and the nutrition is needless to say, but the fragrance can't be concealed.

[List of Ingredients] Garlic seedlings, ribs, onions, green and red peppers, 3 eggs, ginger slices, salt, white wine, soy sauce and 20 grams of starch.

[production steps]

1, first prepare some garlic sprouts, wash all the side dishes, wash the ribs twice, 3 eggs, stir and cut some ginger slices.

2, ribs, ginger, salt, liquor, egg liquid directly onto the ribs, so that each rib is wrapped in egg liquid, soy sauce, starch 20 grams, mix well, marinate for 30 minutes;

3. While marinating ribs, let's cut some side dishes: diced green peppers and diced red peppers. All I use here are not spicy peppers and onions, but also diced, garlic sprouts and minced garlic. Jiang Mo also cuts a little;

4. When the ribs are marinated, pour the oil. You can pour more, try the oil temperature, fry the ribs at 60% heat, and slowly fry them with a small fire until each rib turns golden yellow and the skin is a little burnt. You can fish it out;

5. Leave the bottom oil in the pot, add ginger and garlic until fragrant, pour the ribs in, and stir-fry garlic, onion and green pepper.

Add in and continue to stir fry for two minutes. Finally, add in garlic seedlings and stir fry, and you can go out of the pot. It's super fragrant, and I really want to taste it. The garlic flavor is really super rich. When you bite it, it's crisp and tender outside, without exaggeration, and it's particularly fragrant.

[List of Ingredients] Mushrooms, salt, oil, garlic, water, light soy sauce, sugar, oyster sauce, red pepper and starch water.

[production steps]

1, wash the mushrooms and remove the roots;

2. Boil water in the pot, pour in the mushrooms after the water boils, add 1 spoon of salt, cook for 2 minutes, and then take out;

3. Cross the mushroom with a knife and put it on with a toothpick;

4. Pour more oil into the pot and fry the mushrooms at 50% heat.

Fry until discoloration, and taking out;

5. Add a little more oil to the pot, add minced garlic and saute, pour 1 small bowl of water, 2 tablespoons of soy sauce, half a spoonful of salt, 1 spoonful of sugar and 1 spoonful of oyster sauce, stir well, pour in mushrooms, cover and stew for 3 minutes.

Add a little red pepper to decorate, thicken with starch water, and cook until the juice is collected.

The mushrooms made in this way are very delicious when cooked, and they smell very fragrant. You can pick up half a bowl of rice with one clip!

I think Mapo tofu should be made of beef. The flavor is completely irreplaceable by pork. If you don't believe me, you can try it. It's the soul of Mapo tofu. The freshness of tofu and the fragrance of beef are hard to fall in love with.

[List of Ingredients] Beef, tender tofu, garlic, salt, bean paste, rapeseed oil, pepper noodles, pepper powder, clear water and starch water.

[production steps]

1, beef is the soul of Mapo tofu, let's grind the meat first.

2. Have some garlic, too.

Take a piece of tender tofu, cut it into smaller pieces, add a spoonful of salt to the water, and soak the tofu for 3 minutes. This will wash away the beany smell, and at the same time increase the hardness and warm the tofu.

3. Now, stir-fry the beef, add a little more rapeseed oil, put the beef in the pot, and stir it constantly until the meat is crisp and the oil color is bright before adding the bean paste. I use Pixian bean paste, which really tastes much better than others.

4, continue to fry, fry until the oil color is red and shiny, and then add minced garlic. At this time, the taste has almost come out. Add a spoonful of Chili noodles, a spoonful of pepper powder, and a bowl of water, cover it and cook it with a small fire. Slowly cooking with a small fire will make the taste better integrated into the soup.

5. Add a spoonful of soy sauce and half a spoonful of salt to adjust the taste, and the tofu goes in. Now use medium heat to cook the tofu. From now on, don't touch the spatula all the time, just shake the pot slightly, and cook for about five to six minutes.

6, pour some starch water to thicken, don't add it all at once, add it in several times, and then cook it a little.

7. If you want to drain all the soup, then cook it slowly for a while with a small fire, and put it on the plate. I feel that I can't wait. Now I just want a bowl of white rice. The soup is particularly rich and the tofu is very tender.

[List of ingredients]

Radish, pork, ginger, egg white, garlic, millet, cucumber and chopped green onion.

Sauce: a spoonful of salt, a spoonful of sugar, a little pepper, two tablespoons of soy sauce, a spoonful of oyster sauce, and half a bowl of water.

[production steps]

1, peeled radish first, shredded, cut into smaller pieces, and marinated with some salt 10 minutes;

2. Cut the pork into smaller pieces (360 grams), add a piece of ginger, stir it into meat stuffing, separate an egg white and add it to the meat stuffing. The role of egg white is to make the meat more tender, so it is not recommended to use whole egg liquid;

3, now prepare some side dishes, garlic and millet spicy, decide the amount according to your own taste, and put it aside after smashing;

4, cucumber cut into pieces,

Cut some chopped green onion and add some sauce: a spoonful of salt, a spoonful of sugar, a little pepper, two tablespoons of soy sauce, a spoonful of oyster sauce and half a bowl of water.

5, the radish is also marinated, you don't have to squeeze out the water, just add it, but the white radish will be particularly full of water, you can squeeze it a little, come to a spoonful of starch and a spoonful of flour, and mix it with your hands.

It can be made into small balls. If you feel dry, you can add some water. If you feel thin, you can add some flour, but you can't add too much. Otherwise, you will feel that the flour tastes too heavy and affects the taste.

6. When rubbing meatballs, you can put some oil on your hands, which will make it difficult to stick your hands. When it is all done, you can prepare to fry;

7. Pour the oil. After heating, use chopsticks to test the oil temperature. When you see small bubbles rising upwards, you can turn the meatballs under low heat. After frying for a while, gently flip the bottom of the pot and fry for 6 minutes. Take it out,

At this time, the meatballs are not completely colored, so turn to a big fire to prepare for the second re-frying. When the oil temperature reaches, turn to a small fire to cook the meatballs. At this time, it can be cooked in one minute at most, so let it drain the oil first;

8. Add a little oil to the pot, stir-fry garlic and millet spicy under the heat of oil, pour in the prepared sauce, add a bowl of starch water to thicken after boiling, and cook until it is thick.

Radish balls are ready, with special fragrance, crispy taste on the outside, especially fresh radish and meat inside, and then poured with soup and sprinkled with chopped green onion, the taste will be more rich. If the fried balls are not finished, put them in the refrigerator and freeze them. Just add them directly when cooking hot pot.

[List of ingredients] Grass carp, Canadian 1 spoon of soy sauce, half a spoon of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, and 35g of Orleans marinade.

Side dishes: a handful of Flammulina velutipes, a tomato, an onion, scallion, green pepper, millet pepper, garlic slices and ginger slices.

[production steps]

1, ready to remove the fishing line of grass carp, first cut a knife under the fish head, then cut a knife on the tail, and then start to pull the fishing line from the top with a knife, just a little white thread, gently pull with one hand and pat the fish with the other hand, so that the fishing line will not break easily and will come out soon. This is the method my father taught me, which is very easy to use;

2. Now cut the fish, first cut the fish head, then cut the fish body into pieces, and then cut the fish head into two halves. Then put the fish into a big bowl, add 1 spoon of soy sauce, half a spoon of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine and 35g of Orleans marinade, then grab and mix it evenly by hand, marinate it 1 hour to make it tasty.

3. Now let's prepare the side dishes. First, prepare a handful of Flammulina velutipes, remove the roots, clean them for later use, then prepare a tomato, cut it into small pieces, an onion, cut it into small pieces, then cut some scallions, green peppers and millet peppers, cut them into small circles, and then cut some garlic slices and ginger slices into a bowl for later use.

5. After the fish is marinated, you can start to stir-fry the side dishes. Heat the pot, add cooking oil, add a handful of pepper after the oil is heated, then add ginger and garlic, stir-fry until fragrant, add onions, stir-fry until the tomatoes are soft, then spread the Flammulina velutipes, then add the marinated fish, pour in the sauce, cover and stew for 10 minute;

6. Fish is actually very easy to cook, so it can be cooked in medium fire. Well, let's open the lid, the aroma has come to the nose, and the fish is cooked. We add green and red peppers and scallions, and open the lid and cook for 2 minutes to turn off the fire. This way, grass carp does not need to be fried, and a drop of water does not need to be added, retaining the most complete nutrients of the fish.

Moreover, the fish made in this way is particularly fresh and tender, and you can't help swallowing when you look at it. Besides, Flammulina velutipes also fully absorbs the soup of fish and tastes particularly delicious. Grass carp does this, which is simple and delicious, and novices can do it well!

The tofu made in this way will feel particularly fragrant and a little beancurd, but it is more chewy than beancurd, and it is a very home-cooked dish.

[List of ingredients] 2 tomatoes, 2 pieces of old tofu, a proper amount of mushrooms, a handful of Milla, half a head of garlic, a piece of ginger, two tablespoons of soy sauce, one spoonful of oyster sauce, half a spoonful of salt, half a bowl of clear water, 60 grams of ordinary flour and 60 grams of corn starch.

[production steps]

1, first deal with tomatoes, first cross the mouth with a knife and add some boiling water;

2, then prepare some spices, a handful of millet, half a head of garlic, a piece of ginger, and break it for later use;

3. Wash some mushrooms as a side dish and slice them;

4. Cut two pieces of old tofu into small pieces. We need to fry them first, so it is not recommended to use tender tofu, which is too easy to disperse. First, use boiling water for a while, and 3 minutes is almost the same. This step is mainly to remove the beany smell;

5. Tear off the skin of the tomato and cut it into small pieces;

6. Add some sauce, two spoonfuls of soy sauce, one spoonful of oyster sauce, half a spoonful of salt, half a spoonful of sugar, and half a bowl of water.

7, tofu is also soaked, first drain it;

8, 60g ordinary flour, 60g corn starch, mix it, adding corn starch will make tofu fried more crisp;

9. Wrap flour in every corner of tofu, and then sift the excess flour, so that the fried taste will not be too strong;

10, pour the oil, and test the oil temperature with chopsticks. When you see many small bubbles around the chopsticks, we can start to fry the tofu. Slowly fry it with medium fire, and you can gently flip the bottom to avoid sticking to the pot. The time for frying the tofu is about 5 minutes. As long as you see that all the tofu is fried golden brown and crispy, you can turn off the fire and take it out.

1 1, add some oil to the pot, add seasoning and saute until fragrant, add tomatoes and mushrooms;

12. Pour the sauce, cover it and bring it to a boil with low fire. Tofu can be added now. Continue to simmer with low fire for 2 minutes. Finally, thicken it with starch water, and then turn off the fire when the soup is dried. A home-cooked dish with a very good meal is ready.

We use cabbage stalks to make a rich flower, which not only has high value and good taste, but also retains the original flavor. It is very suitable for family banquet dishes, nutritious and delicious!

[List of ingredients] 300g pork belly, one cabbage, one cucumber, one carrot, half a green onion, ginger,

Seasoning: one egg, half a spoonful of soy sauce, one spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of sugar to refresh, one spoonful of salt, a little pepper and a little sesame oil.

[production steps]

1, 300 grams of pork belly, half a green onion, add a piece of ginger, and break it, which is enough;

2, an egg, half a spoonful of soy sauce, one spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of sugar to refresh, one spoonful of salt, a little pepper to taste, and some sesame oil will taste more attractive, first mix well, then stir in one direction;

3, a cabbage, first open, cut off the stalk, do not leave. Slice a cucumber. A slice of carrot;

Blanch the water first, add a spoonful of oil after the water boils, pour all the vegetables in, take it out after one minute and have a cold water. After draining the water, cut the cabbage first, cut it into thin slices, wrap it with minced meat, pinch it, stalk the cabbage, put it in a plate after the package, take a carrot, put it with minced meat, roll it up, put it next to it, and finally put the cucumber in.

4, now you can steam on the pot, the fire 10 minutes, take it out, pour the soup into the pot, add a bowl of water starch and boil it. If you like spicy food, you can put some millet pepper and cook it together. Pour it on and you can eat it;

Cabbage, carrots and cucumbers are all original, so they are more delicious when eaten with meat stuffing. Steamed vegetables taste a little sweet and have a special fragrance when eaten with meat.

[List of Ingredients] White radish, shallots, ginger, minced meat, 1 spoon of white wine, 2 tablespoons of soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, 1 spoon of starch and half a spoon of salt.

Sauce: add 1 spoon of soy sauce, 1 spoon of oyster sauce, a little water, chopped green onion and millet pepper to the bowl.

[production steps]

1, peeled radish, sliced, chopped shallots, and chopped ginger. Add minced meat, chopped shallots, Jiang Mo, 1 spoonful of white wine, 2 tablespoons of soy sauce, 1 spoonful of oyster sauce, half a spoonful of sugar, 1 spoonful of starch, and half a spoonful of salt into the bowl, and stir in one direction.

2, boil water in the pot, put radish slices after the water is boiled, and remove them after one minute;

3. Now set the plate, surround the radish slices into a circle, put in the marinated meat stuffing, then put a layer of radish slices like this, and then put in the meat stuffing. If you want to look good, the trick is to add more meat stuffing, which will look much better. After all the arrangements, steam it in the pot 15 minutes;

4, out of the pot, the smell of meat stuffing has already come;

5. Now adjust the sauce: add 1 spoon of soy sauce, 1 spoon of oyster sauce and a little water to the bowl, stir well, pour into the pot, add starch water to thicken after boiling, and the sauce will be adjusted, and then brush it on the meatballs. Sprinkle a little chopped green onion and millet pepper for a little embellishment;

A very atmospheric blossom will be ready. The fresh fragrance of pork and the refreshing of radish are combined. It is not greasy when you bite it, and it is very delicious when you eat it specially.

The combination of rice, potatoes and meat is glutinous and fragrant, crisp and refreshing, fat and thin, red and white, tender but not creamy, and full of flavor. If you bite it, your tongue will melt.

[List of Ingredients] 3 kg of pork belly, 2 eggs, appropriate amount of onion and ginger, 2 potatoes, 2 tablespoons of soy sauce, half a spoon of soy sauce, half a spoon of oyster sauce 1 spoon, half a spoon of pepper, and salt 1 spoon.

[production steps]

1, let's wash the meat first. I chose the pork belly with half fat and half thin. After cleaning, we will treat the hair on the pigskin.

2. After the pot is hot, rub the pigskin down and back. After a while, you can smell a burning smell. At this moment, the hair on the pigskin will be hot and soft. After burning, take it out and put it on the chopping block. Then scrape the remaining pigskin with a knife. This method is the simplest;

3. After processing, we can cut the meat, just slice it, not too thin or too thick. After cutting it, we will put it in a bowl first.

4. Then prepare another bowl and beat in 2 eggs. Stir them up first, then pour them directly into the pork belly. After adding a spoonful of raw flour, grab them directly and mix them evenly, so that each piece of pork belly can be wrapped in egg liquid.

5. My two eggs in this big bowl are just right. After all the eggs are wrapped, you can take the pot and heat it. Brush the pan with a thin layer of oil, and then put the pork belly in for frying.

6, pork belly fried first not only tastes more fragrant, but also can fry a part of the oil, so that it won't feel greasy. After frying one side golden and frying the other side, the burnt ones on both sides can be served out. This color looks very embarrassing. After it is served, we will continue to put it back in the bowl;

7. Then cut some onion and ginger, cut the shallots into sections, slice the ginger, add it directly into the pork belly after cutting, and then add 2 tablespoons of soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of pepper and one spoonful of salt;

8. Grasp the pork belly directly. After mixing well, the color of the pork belly looks good in an instant. Then we marinate it for half an hour. When marinating, we will cut two potatoes. After peeling, we will directly change the knife and cut into pieces. After putting it in a bowl, add a spoonful of salt and marinate it for a little while.

9. Then we prepare a small bowl of rice, add water to clean it, drain it, and then pour it directly into the pot;

10, stir-fry the rice with medium heat until all the water is dry, then turn to low heat and stir-fry it slowly. At this time, stir-fry it with a shovel until the rice turns brown slightly, and then turn off the heat and pour it out to cool;

1 1, after cooling, use a cooking machine or a meat grinder to break it. The meat grinder I used was finished in a few seconds, and it looked like this after it was finished, not particularly fine, but also with a little graininess. This state is just right;

12. At this time, the meat is also marinated. Add the rice flour that has just been beaten, and add it a few times, so that each piece of meat can be wrapped with a layer of rice flour. Finally, add some water and mix it evenly.

13, then we prepare another big bowl, first pour the potatoes in, and then spread the meat on it, so that the onion and ginger slices don't need to be added when putting the meat;

14, after the pieces are laid out, they can be steamed in the pot. When the water starts, the fire can be cooked in 1 hour. Sprinkle some chopped green onion to decorate it, and the fragrant steamed pork will be ready.

This version of steamed meat powder is made by herself. The original rice flavor is matched with the fresh fragrance of pork belly, and the pork belly and potatoes that are broken by a pinch of steamed chopsticks are all too fragrant. It really tastes like it melts in the mouth. It's waxy and fragrant, crisp and refreshing, fat but not greasy. Try it if you like!