Braised trotters
Ingredients: (one tablespoon =15ml): 500g trotters, onion, ginger, one star anise, ten prickly ash,
Two spoonfuls of soy sauce, half a spoonful of soy sauce, one spoonful of cooking wine, one spoonful of rock sugar and half a spoonful of sesame oil.
Exercise:
1. Clean trotters, put water in the pot, add onion and ginger to boil, add trotters, open the lid and cook for two minutes, take out, rinse with cold water to cool down, and drain.
2. Stir-fry the sugar color: put a tablespoon of salad oil in the pot, put a tablespoon of broken rock sugar (the rock sugar is wrapped in cloth and broken), and cook on low heat until the rock sugar melts and the color darkens.
3. Pour in the cooked pig's trotters and stir-fry until all the sugar is present.
4. Pour in two spoonfuls of soy sauce and half a spoonful of soy sauce and stir fry until the trotters are all colored.
5. Pour in a tablespoon of cooking wine and ginger slices and mix well.
6. Put one star anise and ten pepper into the tea bag and put them into the pot at the same time as the onion.
7. Add enough water to the pig's trotters. After the water boils, turn to low heat and cover and cook for two hours.
8. Open the lid and turn to high heat to collect concentrated juice. Pour in some sesame oil before cooking and mix well.
Tips:
1. Cook the trotters. Boiling water can make the skin of pig's trotters stronger and less rotten when stewed.
2. Use rock sugar to make the trotters red and bright.
3. In order to make the finished product soft and tender, only soy sauce is put without salt.
Salt is the easiest way to solidify protein, so don't put salt.
4. Control the heat. When stewing, you must turn on the minimum fire, stew in a cast iron pot for two hours, and stew in an ordinary pot for about three hours. Small fire is the key to ensure the softness of pig's trotters, and big fire will stew pig's trotters to pieces.
Bacon organ baked potato
Ingredients: 2 potatoes /4 slices of bacon/cumin powder, a little white sesame/salt/olive oil/cumin granules.
Method 1. Wash the potatoes and cut them into 0.5 cm pieces. Do not cut off the bottom. When cutting, put two chopsticks at the bottom to prevent cutting.
2. Wrap it in tin foil, put it in the oven, 250 degrees, middle layer, and fire for 25-30 minutes.
3. Marinate bacon 10 minute with cumin powder, salt and olive oil.
4. After the potatoes are baked, peel off the tin foil, cut the pickled bacon into appropriate sizes and put it in each potato. Sprinkle a layer of cumin powder and salt, brush a layer of olive oil, and finally sprinkle cumin grains and white sesame seeds.
5. put it back in the oven, this time without tin foil. 200 degrees, middle layer, about 15 minutes.
Garlic celery leaves
Ingredients: celery leaves, garlic
Practice: 1. Boil a pot of water, add cooking oil, add salt, and blanch the washed celery leaves. Don't blanch, just water. Be sure to drip oil and salt, taste first and keep the color of the dish.
2. Take out the blanched vegetable leaves, which can be cooled or not.
Mash garlic with a stone mortar, so the mashed garlic is the purest.
4. Take a small bowl, take out the garlic paste, add a little sugar, soy sauce, a spoonful of sesame oil and Chili oil, and mix well.
5. Change the cooked dish into a knife and mix in garlic.
Fried beef with wild celery
Ingredients: wild celery, beef, starch, pepper, soy sauce, garlic, ginger, salt, chicken powder.
working methods
1, wash celery and beef, cut celery into small pieces, and shred beef.
2. Add a little soy sauce, pepper and 2 tablespoons of starch to the cut beef and mix well. Shred ginger and chop garlic for later use.
3. Add the right amount of oil to the pot, saute minced garlic, add beef and stir fry for a while, and the fried beef will be served.
4, add a little oil to the pot, add wild vegetables and stir fry a few times.
5. Add beef, add a little salt and a little chicken powder and mix well.
Mushrooms and vegetables
Ingredients: 500g of green vegetables, 0/00g of mushrooms 1 50g of pork150g, a little salt, a proper amount of soy sauce1tablespoon, ginger, half a head of garlic and a little chicken essence.
Exercise:
1. Wash and dice mushrooms, and dice garlic and ginger.
2. Cut off the whole head of the vegetable, and then trim it slightly into a flower shape.
3. Blanch the head of the vegetable, remove it and control the moisture, then add a little salt and chicken essence to marinate it.
4. Heat the oil pan, stir-fry the diced meat until it changes color, and then pour in the ginger, garlic and mushrooms.
5. Pour in the soy sauce and stir well, then add the right amount of water.
6. Add a little salt and chicken essence and cook until it is thin and thick.
7. Take out the pot and put it in the vegetables.
Chili snack meat
Ingredients: Chili, pork belly, lobster sauce, onion, ginger, garlic, soy sauce, white pepper, salt.
Practice: 1, clean the lean meat with some fat, cut it into small slices and marinate it with soy sauce; Clean fresh pepper and cut into small pieces;
2. First, put a little cooking oil in the pot and cook it, then add the pork belly marinated in soy sauce and stir it evenly on the plate. You don't even have to put oil in this step. You can cut a few pieces of fat from the pork belly and fry it in the pan, and then fry the meat slices. By the same token, you can fry some fat meat as oil, which can reduce the consumption of oil.
3. Take the pan again, dry-fry the chili until the surface is burnt, then add the cooking oil, stir fry over high fire, then pour in the freshly fried pork belly, add cooking wine, salt or bean paste according to personal taste, and mix in a little sesame oil and stir well.
Sauced garlic shoot
Ingredients: 5000g fresh garlic bolt, 500g salt and 2500g flour paste.
Methods: 1. Cut off the roots and seeds of young garlic shoots, clean them, put them in a jar, soak them in salt 1, take them out and cut them into 4cm long sections, then soak them in clear water for 2h, changing water 2-3 times;
2. Take out the garlic seedlings, dry them in the shade and put them in a cloth bag;
3. Put the batter into the jar, put the garlic bolt bag into the sauce jar, and stir it twice a day, about 10 day.
Sands corn
Use fresh corn; Duck egg yolk; Corn starch; White sugar; Salt; sunflower seed oil
Practice: Skillfully peel corn kernels.
The yolk of raw salted duck eggs is shaped and taken out for later use. Steam in a steamer for about 10 minutes and then take it out. The steamed salted egg yolk is thoroughly cooled and crushed into fine powder for later use. Salted egg yolk is best not to be heated in microwave oven, which will easily break the egg yolk. (You can also use boiled salted duck eggs directly, and the yolk will be slightly fishy. ) Two duck egg yolks are enough for two big corn, and the dosage of duck egg yolks should be adjusted for small corn, otherwise it will affect the appearance and taste of Jinsha corn.
Peel off the corn kernels and steam them in a steamer.
Pour the starch on the corn kernels while they are hot.
Let every corn kernel be evenly coated with starch. This is the key point for corn kernels to successfully wrap starch and fry it into crispy skin.
Duck egg yolk is pressed into paste with a spoon or a mud press.
Put oil in the pot, the amount of oil is slightly more, and heat it to 70%.
Sift out the excess starch from the corn kernels and add it to the pot.
At this time, the corn kernels sift out the excess starch and add it to the pot. Don't push the corn kernels in a hurry. After the corn kernels are formed, turn them over slowly until the corn kernels are slightly yellow. Take out and drain the oil.
Stir-fry salted duck egg yolk with the remaining oil on the pot wall.
Stir-fry salted duck egg yolk with the remaining oil on the pot wall until the salted egg yolk begins to bubble, and add appropriate amount of salt chicken essence and sugar. Don't add too much salt, the yolk itself is salty.
Duck egg yolk is slightly cool, and the amount of yolk can be adjusted at this time.
Jinsha corn is ready, and the sound of spoon scooping up and brushing is really nice!
Crispy meatballs
Ingredients: minced meat, eggs, carrots, dried mushrooms, shallots, ginger, starch, black sesame seeds, bread crumbs, barbecue sauce, cooking wine and light soy sauce.
Exercise 1. First, add appropriate amount of barbecue sauce, soy sauce and cooking wine into minced meat, mix well, and marinate for about 15 minutes to get the bottom flavor.
2. Add Jiang Mo and chopped green onion into the marinated minced meat, add chopped carrot and dried mushrooms and mix well. Add a little water starch in several times and stir until the meat is strong. Make small meatballs in turn and put them on a plate.
3. Beat the eggs into a bowl and mix well. Put the meatballs in the egg mixture and wrap them with a layer of "pulp", then with a layer of bread crumbs, and wrap them in turn.
4. Heat the hot oil in the pot. When the oil is 5 minutes hot, put the meatballs in it, fry them until they are cooked, take out and drain the oil, and absorb the oil with oil-absorbing paper.
Pork slice soup
Ingredients: 50g of dried cuttlefish, 50g of pork belly, 0g of lean meat 1 00g, cucumber1root, appropriate amount of white pepper, appropriate amount of salt and a little ginger.
working methods
1.50g dried cuttlefish is soaked in warm water for 20min and soaked thoroughly;
2. 50 grams of pork belly slices, lean slices 100 grams, shredded cucumber1;
3. Put oil in a hot pot, then add pork belly, lean meat, ginger slices and soaked cuttlefish to stir-fry the fragrance;
4. Add water to boil, sprinkle a little salt to taste, and turn to low heat 1 hour;
5. Add shredded cucumber and white pepper before cooking.
Steamed pork ribs and potatoes with chopped pepper
Ingredients: ribs, potatoes, ginger, garlic, onion, chopped pepper, brown sugar, soy sauce, raw flour.
Exercise 1. Chop the ribs into small pieces, wash them with clear water several times, then drain the water, shred the ginger, chop the garlic and chop the onion.
2. Put a little oil in the pot, add ginger, garlic, chopped green onion and chopped pepper until fragrant, and add appropriate amount of brown sugar and soy sauce to taste.
3. Add into the ribs, mix well and marinate for 2 hours.
4. Peel the potatoes, cut them into small pieces and put them at the bottom of the bowl.
5. Put the marinated ribs on the potatoes and steam them in a boiling water pot. (Steam for about 50 minutes)
6. After steaming, sprinkle with chopped green onion.
Huobao small intestine
Ingredients: 400g pork sausage, 50g shredded bamboo shoots, 50g celery festival, 50g shallot festival, 50g pickled pepper, 30g pickled pepper powder, salt, onion, ginger and garlic, chicken essence, monosodium glutamate, cooking wine, pepper, pickled pepper oil and water starch.
Practice: 1. Wash pork sausage, add ginger, onion and water, press it in a pressure cooker for 15 minutes, take it out and cut it into 3 cm sections. Blanch shredded spring bamboo shoots in water for later use.
2. Oil the vermicelli festival, shredded bamboo shoots and celery festival, add ginger slices, garlic slices and pickled peppers, stir-fry, add salt, chicken essence, monosodium glutamate, cooking wine, pepper and pickled pepper powder, stir evenly, thicken with water starch, and pour pickled pepper oil to decorate the onion festival.
Taro stew
Materials taro; Rice; Mushrooms; Fat belly; Chives; Original pumping; Salt; Oil; water
Practice taro peeled and diced;
Dice the fat, put it in a bowl, add appropriate amount of sesame oil and soy sauce, mix well, and let stand for 10 minute;
Wash the dried mushrooms, soak the hair, and cut the stems;
Wash and drain rice for later use;
Heat a little oil from the pan, pour in diced fat and stir-fry until fragrant, then pour in mushrooms, add salt and stir well; Then pour in taro and stir-fry evenly;
Then pour the prepared rice into the pot, add the raw rice and stir-fry evenly; (No need to fry)
According to the amount of rice, pour an appropriate amount of water into the rice cooker, then pour all the fried materials into the rice cooker, press the cooking button and wait slowly;
Prepare a little chopped green onion, cook the rice and sprinkle with side dishes.
Spicy beef tendon
Ingredients: 300g beef tendon, onion, ginger, star anise, dried pepper, pepper, soy sauce, cooking wine, vinegar, sesame oil, salt, sugar and edible oil.
Practice: 1. Wash beef tendon, put it in a pressure cooker, add appropriate amount of water, cover with onion, ginger and star anise, press for 40 minutes, then deflate and remove beef tendon.
2. After cooling slightly, cut the beef tendon into small pieces for later use.
3. Heat the wok, pour in proper amount of cooking oil, then dry the peppers and prickly ash, stir fry with low fire, and then add onion and garlic slices to continue stir fry.
4. Then pour in the prepared tendon pieces and stir fry for a while. Add appropriate amount of soy sauce, cooking wine, vinegar, a little sugar, sesame oil and salt to taste, stir-fry evenly, and serve.
Steamed ribs with bean ginger sauce.
Ingredients: 500g of ribs, 30g of lobster sauce, 4 cloves of garlic, 30g of ginger, soy sauce 1 spoon, cooking oil 1 spoon, and corn flour 1 spoon.
Production steps:
1, douchi is washed, drained and chopped.
2, peeled ginger, ground into ginger paste, peeled garlic, cut into rice grains.
3. Put the ground ginger and garlic into a bowl, add all seasonings and mix well.
4. Wash the ribs, drain the water, and add 1 tablespoon of cornflour.
5. Add the evenly mixed seasoning and stir well.
6. Put into the pot, cover the pot and steam over high heat 15 minutes. Steam until it is fully cooked and serve.
7. Steamed ribs are delicious, tender and smooth, and the ribs juice is very appetizing.
Tiger-eyed lion head
Ingredients: quail eggs 12 pork stuffing 300g fresh shrimp150g chopped green onion, appropriate amount of shredded green onion, appropriate amount of Jiang Mo and appropriate amount of shredded ginger; Accessories: star anise, 2 fragrant leaves, 4 dried peppers, 3 cooking wines, 1 spoon of soy sauce, 2 tablespoons of oyster sauce, 1 spoon of sugar, 1 spoon of salt;
working methods
1. Put quail eggs in cold water, boil the water, open the lid and cook for 8 minutes. After cooking, soak in cold water for 5 minutes to peel the eggs. Add chopped green onion and Jiang Mo into the pork stuffing.
You can add chopped mushrooms, diced lotus roots and some shrimps to the meat stuffing, which will be especially delicious. Add half a spoonful of soy sauce, one spoonful of oyster sauce and one spoonful of soy sauce to the meat stuffing, and stir in one direction with appropriate amount of salt. Then take a proper amount of meat stuffing and put it into a quail egg.
3. Meatballs are slowly rounded by hand. If the meat is sticky, you can dip it in some water. After wrapping, you can beat the meatballs with your left and right hands ten times, so that the meatballs taste more elastic. Put the meatballs in the oil pan, fry them until they float, evenly color them and take them out. Finally, fry them in the oil pan for 10 second and then take them out.
4. Wrap the fried meatballs with kitchen paper to absorb excess oil. If fried too much, cool it, wrap it in a fresh-keeping bag and freeze it in the refrigerator. When eating, thaw before cooking.
5. Braised pork is the simplest. Saute shredded chives and ginger, add star anise, fragrant leaves and a few dried peppers. Add a little soy sauce, a spoonful of soy sauce and cooking wine, then pour in the meatballs and add boiling water that is not half of the meatballs. Simmer for about half an hour on medium heat, and turn off the heat after the juice is basically collected.
Salt and pepper pettitoes
Ingredients: trotter green pepper100g, red pepper100g, onion and ginger marinade, salt and cooking wine, salt and pepper, star anise, tsaoko, fennel and pepper.
Wash pig's trotters, cut them in half, and cut green peppers into sections.
Add water to the pot, add trotters, onions and ginger, and put the seasoning in a box and put it in the pot.
Add marinade, salt and cooking wine and bring to a boil. Turn the marinade to low heat and cook until it is cooked.
Take out the trotters and drain.
Put oil in the pot, fry the trotters until the skin bubbles, and serve.
Leave the bottom oil in the pan, add onion and Jiang Mo and stir-fry until fragrant, add green pepper and red pepper and stir-fry until cooked.
Sprinkle salt and pepper on the pig's trotters.
Braised pomfret
Ingredients: pomfret, garlic, ginger, shallots, peppers, soy sauce, soy sauce, cooking wine, starch and sugar.
working methods
1. Wash pomfret with water after eviscerating, and make two or three oblique cuts on both sides of the fish.
2. Add salt, 5ml cooking wine, marinate ginger slices for a while, slice garlic, dice peppers and chop shallots.
3. pat a little dry starch on both sides of pomfret, fry pomfret until golden on both sides, and then drain the oil.
4. Leave a little base oil in the pot, saute shallots, ginger slices and garlic slices, add pomfret, add soy sauce, soy sauce, cooking wine and sugar.
5. Add a proper amount of water, which is equal to that of pomfret. After the fire is boiled, turn to low heat and cook until the soup is thick, and take the pomfret out of the plate.
6. thicken the remaining soup with water starch on pomfret, and finally sprinkle with shallots.
scrambled eggs with tomatoes
Ingredients: 2 eggs, 3 tomatoes, salt, chicken essence, sugar, garlic and onion.
Exercise:
1, put an appropriate amount of oil in the pot, add minced garlic after the oil is hot, stir-fry until the minced garlic becomes discolored, and add a little vinegar.
2. Pour the beaten eggs into the pot, fry them and break them up with a spatula.
3. Shovel out the eggs for later use, then put some oil in the pot, put the cut tomatoes in the pot, stir fry for a while, add a bowl of water and cook over medium heat. Cook until the tomatoes are soft, put the eggs in the pot and stir-fry for 3-5 minutes with low heat. Let the tomato juice completely penetrate into the eggs.
4. Finally, add salt, sugar, chicken essence and chopped green onion.
Fried eggs with sweet and sour leeks
Ingredients: leek100g, 4 eggs, oil, tomato sauce 20g, balsamic vinegar15ml, sugar 20g, soy sauce10ml, salt 2g, water starch 20g and Jiang Mo 3g.
Practice: 1, prepare all ingredients.
2. Take a small bowl, add tomato sauce, balsamic vinegar, soy sauce, salt, sugar and water and mix well.
3. Wash and chop the leeks and break the eggs.
4. Add a little salt. 5. Stir well.
6. Add oil to the wok and heat it. Pour in leek egg liquid.
7. Stir fry until it is full.
8. Add a little oil to the pot and saute Jiang Mo.
9. Pour in the prepared materials and stir fry.
10, and then add a little starch thickening.
1 1. When eating, pour the sweet and sour juice on the leek eggs and mix well.
Take food
Ingredients: chafing dish powder, cauliflower, auricularia auricula, rice cake, Pleurotus ostreatus, lotus root, potato, lettuce, 30g black lobster sauce, 3 cloves of garlic, ginger 1 tablet, tsaoko 1 tablet, fragrant fruit 1 tablet, fennel 1 teaspoon.
Practice: 1, ready to fry: first cut the black bean drum and chop the garlic.
2, put oil in the pot, first fry the watercress; Add black lobster sauce, garlic and ginger, stir-fry until fragrant.
3. Add half a pot of broth or water, put it in a marinade box with spices, sprinkle with pepper and pepper powder, boil and simmer for 20 minutes.
4. Auricularia auricula and hot pot powder are softened in advance; All kinds of materials are washed and cut into small pieces.
5. Put the vegetables into the cooked soup base, depending on the amount of vegetables, and the fire will last for 5- 10 minutes.
6. Put sesame oil, pepper oil, monosodium glutamate, salt, green pepper and millet pepper into the bowl, and cut parsley into sections.
7. Pick up the vegetables and put them in a sesame oil bowl. Add appropriate amount of stock, sprinkle with green pepper, millet pepper and coriander.
Shrimp with garlic
Ingredients: 500g prawn, oil, salt, chicken essence, garlic, green pepper and red pepper.
Practice: 1, wash the shrimp bubble. 2) Cut off the feet and head of the shrimp, cut it in the middle, and don't cut the tail.
3, good shrimp washed to shrimp sausage shrimp line, tail up. Garlic chopping
5. Heat the vegetable oil, add half a garlic and fry until yellow.
6. Pour in raw garlic, add salt and chicken powder and mix well into oily garlic.
7. Spread evenly on the shrimp. 8) Chop the green and red peppers.
9. After the water boils, steam in a steamer for ten minutes. 10), you can pour out some soup from the plate and wipe the edge of the plate. 1 1) Sprinkle with chopped pepper. 12) Take a clean pot, pour oil into it and burn it until white smoke comes out, then pour it on the shrimp.
Stir-fried cauliflower with garlic
Ingredients: leisure flower seasoning, half bowl of oyster sauce, one tablespoon of garlic Chili sauce (suitable for Cantonese taste), some garlic and some onions.
Practice 1, put cold water in the pot until the flower shell is opened, cover the pot, boil the water until the flower shell is opened, turn it over a few times as soon as it is opened, and immediately pick it up and drain it for use. Don't roll for too long, the meat will get old and shrink. I bought fresh flower shells. As soon as the water boiled, all the flower shells opened almost at the same time. I turned around a few times and fished them out. Those who have leisure time can break the shell of the other half. )
2. Stir garlic in hot oil in the pot for 5 seconds, then stir oyster sauce+Chili sauce+onion and garlic, and immediately pour the flower shell into it and stir it evenly before serving (this step should be fast, don't stir it for too long, and the flower shell will be out of the pot as soon as it is evenly coated with sauce, otherwise the oyster sauce will be fried more and more).
Fried beef tenderloin with celery
Ingredients: beef, celery, onion, pickled pepper, garlic, ginger, sugar, soy sauce, cooking wine, chicken powder, starch, salt and oil.
Exercise:
1. Slice beef, add salt, sugar and a little chicken powder and mix well. Add a proper amount of water to the starch and stir well. Then add oil and mix well to lock the water and marinate for 30 minutes.
2, celery cut into sections, onions, ginger, garlic, pickled peppers ready.
3. Heat oil in a wok, add beef and stir-fry until it changes color.
4, add some oil to the pot, add onion, ginger and garlic to stir-fry the fragrance.
5. Add pickled peppers and celery and stir fry.
6. Finally, add beef and onion and mix well. Add salt and soy sauce to taste and serve.
Boiled pork slices with garlic
1, pork belly washed for later use;
2. Add nano-water into a multi-purpose pot, add ginger slices, a teaspoon of salt, a cup of fairy yellow wine and a little pepper, then add pork belly, cover the pot, bring it to a boil with high fire, simmer it with low fire until the pork belly is cooked, and then take it out and let it cool;
3. In the process of pork belly cooling, prepare seasoning juice, and put garlic into Tupperware whirlwind and beat it into minced garlic. Pour 1 teaspoon balsamic vinegar, 3 teaspoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon chilli oil and a little salt into a small bowl, then add minced garlic and a little white sesame seeds and stir well to form seasoning juice.
4. Put the cooled pork belly on the chopping block, cut it into thin slices with a cooked food knife and put it in the plate;
5. Put the coriander and the small red pepper on the plate, and then pour in the prepared juice.
Spicy lettuce leaves
Ingredients: lettuce leaves, garlic, ginger, chopped pepper, pepper, vegetable oil, salt and soy sauce.
Practice: 1. Wash lettuce leaves, control water, add salt, mix well and marinate 10 minute, and marinate and control water for later use.
2. Chop garlic for later use.
3. Pour the right amount of oil into the wok, add pepper and ginger until fragrant, then add minced garlic and chopped pepper and stir-fry over low heat to make it spicy.
4. Add soy sauce and stir well to make spicy sauce.
5. Pour the fried chilli sauce on the lettuce leaves and mix well.
Fried pork with onion
Ingredients: pork belly, onion. Accessories: pepper, sugar, rapeseed oil, ginger, onion, salt, monosodium glutamate, spicy bean paste.
Practice: 1. Cut the fresh pork belly into several sections, put it in water and stew it over medium heat, and add onion, ginger and pepper to remove the fishy smell of the meat. If you don't have onions, ginger and peppers, you can leave them out. )
2. Pork belly is cooked until chopsticks can easily penetrate the pork, then it can be taken out, cooled and cut into moderate slices, while onion is washed and sliced. Even if the meat is cooked and the pork slices are too thick or too thin, chopsticks may penetrate the pork.
3. Heat the wok and pour in rapeseed oil. When the oil temperature becomes higher, add overheated pepper oil. Stir-fry the minced meat in a pot until the slices are curly, then add the spicy bean paste and a little sugar. Continue to stir fry and taste.
4. Add onion slices and stir-fry the pork until the onion is cooked, and then add salt and monosodium glutamate according to personal taste.
Stir-fried peasant meat
Ingredients: pork belly, green pepper, soy sauce, salt, garlic, cooking oil.
Exercise:
1. After a little cooking oil is cooked, add pork belly slices.
2. Pour some water, cover and cook for about 20 minutes.
3. Uncover the lid and fry the pork belly.
4. Pour in pepper and minced garlic and stir fry together.
5. Add the right amount of salt and soy sauce.
6. After the pepper is fried, it can be eaten out of the pot.
Braised beans with eggplant
Ingredients: 2 eggplants, long beans 1 piece, dried peppers 1 piece (not spicy), extremely fresh flavor 1 spoon (with seasoning function, so don't put too much), 2 pieces of cinnamon, and salt 1 teaspoon (you can eat more according to the amount of food.
Steps:
1. First, wash eggplant and long beans and cut them into long strips, sprinkle a little salt and marinate for about 30 minutes, squeeze out the water, which saves time and effort when frying;
2. Heat the wok, pour in a proper amount of oil, add cinnamon and dried Chili when it is warm, stir-fry until fragrant, and then add the squeezed eggplant and beans and stir-fry until soft; 3, beans should be fried for a longer time, must be cooked before eating, pour half a bowl of water;
4. Add delicious food, salt and sugar, stir well, cover the pot and stew for about 15 minutes. When the beans are cooked, they can be served.
In this way, only the taste is extremely fresh, and sugar is used to adjust the taste. You can enjoy the fragrance of eggplant and beans without putting too much salt, not to mention the sweetness without putting sweet noodle sauce, which enhances the flavor of vegetables themselves. Try it next time!
Stewed duck with yam
Ingredients: a slaughtered old duck, 300g yam, ginger (sliced), onion (knotted) and cooking wine.
Practice 1, clean the old duck and cut it into pieces; Peel the yam, cut it into hob pieces and soak it in water for later use.
2. Put a little oil in the hot pot, add the duck pieces and ginger slices, stir-fry until the duck pieces are oily, so that the surface of the duck pieces looks slightly brown.
3. Add the right amount of salt and cooking wine and mix well.
4. Put the yam pieces in the bottom of the heat-resistant bowl, and then scoop in the fried duck pieces for later use.
5. Put a proper amount of water in the electric pressure cooker, then put it in a steaming rack, put the bowl filled with yam and duck pieces on the steaming rack, then put in onion knots, cover it, keep the pressure for 30 minutes, then open the cover and take it out.
Braised ribs with radish
Ingredients: white radish, ribs, rock sugar, cinnamon, pepper, star anise, soy sauce, soy sauce, dried Chili.
Practice 1, blanch the ribs with boiling water and wash off the floating foam.
2, blanched pork ribs into the pressure cooker liner, marinate with soy sauce, soy sauce and cooking wine for a while.
3. Slice pepper, star anise, cinnamon, dried pepper, ginger and garlic.
4. Cut the white radish into your favorite size.
5. Then put it in a pressure cooker, and add pepper, star anise, cinnamon, dried pepper, ginger and garlic slices and rock sugar.
Spicy beef tendon
Ingredients: 300g beef tendon, onion, ginger, star anise, dried pepper, pepper, soy sauce, cooking wine, vinegar, sesame oil, salt, sugar and edible oil.
Practice: 1. Wash beef tendon, put it in a pressure cooker, add appropriate amount of water, cover with onion, ginger and star anise, press for 40 minutes, then deflate and remove beef tendon.
2. After cooling slightly, cut the beef tendon into small pieces for later use.
3. Heat the wok, pour in proper amount of cooking oil, then dry the peppers and prickly ash, stir fry with low fire, and then add onion and garlic slices to continue stir fry.
4. Then pour in the prepared tendon pieces and stir fry for a while. Add appropriate amount of soy sauce, cooking wine, vinegar, a little sugar, sesame oil and salt to taste, stir-fry evenly, and serve.
Scrambled eggs with celery
1. Wash celery and cut into sections, shred carrots, cut green peppers, cut millet peppers, and chop ginger slices and garlic. There are no onions in this dish.
2. Beat two eggs into a bowl and sprinkle some salt.
3. Pour the oil into the pot, and the oil will burn to 70% to 80% heat and smoke. Pour the eggs out of the pot, shovel them into pieces and put them in a bowl.
4. Heat oil in another pot, add ginger slices, minced garlic and millet pepper until fragrant, then add celery, shredded carrot and green pepper and stir-fry until raw.
5. Add oyster sauce, salt, monosodium glutamate and chicken essence to stir fry, and add eggs to stir fry.
6. Put the pot on the plate.
spicy crayfish
1. Soak the lobster in water for more than half an hour, and then brush it clean.
2. Suck the shrimp intestines and pull out the middle part of the tail.
Smoked shrimp tail
4. Then stir-fry in the oil pan, turn red and take it out.
5. Then add a little oil, add accessories such as onion, ginger and minced garlic, and add soy sauce and yellow wine. Then add water or beer, add oil crayfish, stew slowly, and finally collect the juice and take it out of the pot.
Hot and sour chicken offal
Ingredients: chicken offal; Pickles (optional); Pickled pepper; Ginger; Garlic; Onions; Original pumping; Chicken powder; Cooking wine; Chili oil (optional);
Practice: 1, pickle (optional) and pickled pepper are cut into sections, ginger is shredded, garlic is diced, and onion is cut into sections; Wash the chicken offal and cut it into dices; Put oil in a hot pan, add chicken offal, stir-fry over high fire, and dry-fry the water of chicken offal until oil is produced;
2. Add ginger and garlic and stir-fry until fragrant, then add two spoonfuls of cooking wine and stir well; Add pickles and pickled peppers and stir-fry for about 2 minutes;
3. Add the right amount of salt and chicken powder and mix well. Add chopped green onion, soy sauce and Chili oil and stir well.
Fried tofu at home
Ingredients: tofu (700g), pork (fat and thin alternately) (100g), green garlic (50g), lard (refined) (100g), cooking wine (25g), salt (7g) and bean paste (50g).
Practice: 1, tofu is replaced by a diagonal triangle with a width of 5 cm, and blocks with a thickness of 1 cm are placed on a flat plate, salted and drained.
2. Chop the pork into pieces and cut the garlic into 2cm pieces.
3. Chop the watercress hot sauce, boil the lard, add the tofu, fry on both sides and take it out.
4. In addition, boil the oil, add minced pork and stir fry, cook wine, and add douban hot sauce and stir fry.
5. Add tofu, salt, monosodium glutamate and soup, stew, collect juice, add garlic and sesame oil, and plate.
Fried shrimp balls with broccoli
Ingredients: broccoli, shrimp, carrots, garlic, cooking wine, Le Jia fried fresh dew, salt and oil.
working methods
1, remove the thick stems of broccoli, break them into small pieces and soak them in light salt water for a while.
2, fresh shrimp peeled off the shrimp skin, pick the shrimp sausage shrimp line.
3. Peel and slice carrots; Chop garlic.
4. Remove the broccoli after a little drowning.
5, hot oil in the pot, small hot minced garlic, add shrimp to stir fry in medium heat, and pour in cooking wine.
6. Add broccoli and carrots and stir fry. Before cooking, add Le Jia stir-fry fresh dew, add appropriate amount of salt and stir-fry evenly, and sprinkle with a little sesame oil.
Steamed chicken with mushrooms
Ingredients: mushroom, chicken leg, chopped pepper, ginger, salt, soy sauce, chicken powder, starch, pepper and oil.
Exercise:
1. Soak mushrooms in advance, then cut into small pieces, and cut ginger into small pieces.
2. Cut the chicken leg into small pieces and put it in a bowl. Add some starch water and mix well.
3. Add ginger slices, chopped peppers, salt, soy sauce, chicken powder, pepper and cooking oil to the bowl and marinate evenly for dozens of minutes.
4. Put the marinated ingredients in a dish, put them in a boiling pot and drown them with water, then steam them.
Lantern riddles are the crystallization of the wisdom of the ancient working people in China and the comprehensive art of China traditional cultur