Not much to say, let's share some home-cooked dishes with you. It's cheap and delicious to drink and eat. The whole family praised you for your good cooking. Hurry up and collect!
Ingredients: crayfish, onion, garlic, green pepper, garlic, ginger, green pepper, red pepper, cinnamon, fragrant leaves, nutmeg, tsaoko, galangal, dried pepper, Chili sauce, Pixian watercress, beer and sugar.
1. First, clean the crayfish. Drain water for later use. Heat the oil in the pot for eight minutes, pour the crayfish in to taste, and the oil temperature must be high. The oil passing time is about 30 seconds. If the time is too long, the shrimp will get old, and then pick it up for later use.
2. Prepare ingredients, shred shallots, cut shallots into sections, a handful of green peppers and red peppers, cinnamon, fragrant leaves, nutmeg, tsaoko, ginger, dried peppers and garlic powder. Appropriate amount of Chili sauce, one spoonful of Pixian watercress.
3. Put the oil in a hot pan, pour in the onion and pepper, cook over medium heat for fragrance, remove the residue, then pour in the spices and hot sauce and stir-fry the red oil, then pour in the crayfish and stir-fry evenly. Add cooking wine to remove fishy smell and continue to stir fry. Then add the right amount of salt and sugar, stir-fry and add the right amount of beer. Cook for about ten minutes.
4. Then eat some green peppers and onion slices. Collect the juice over high fire, stir-fry until the juice is broken, and then add the onion. Continue to stir fry for a few times, and then you can get out of the pot and put on the plate, and the delicious spicy crayfish will be ready.
Ingredients: chicken breast, cucumber, carrot, ginger, garlic, onion, bean paste, pepper and cooked peanuts.
1. Prepare chicken breast, cut it into small squares, marinate it in a pot, add appropriate amount of salt, white pepper, soy sauce, onion and Jiang Shui, mix well, add egg white, add a little starch and a little oil, and marinate for 10 minute.
2, prepare ingredients, cucumber, carrot cut into small squares. 1 Cut the onion into rings, cut the garlic and ginger into small pieces, and cook the peanuts slightly.
3, adjust a juice, add the right amount of salt, sugar, vinegar, soy sauce, soy sauce, white pepper, a little raw powder diluted with water, stir and melt.
4, the oil temperature in the pot is 40% hot, add the diced chicken, gently spread it out to prevent the powder from falling, fry it until it is 89% mature, pour out the oil control, leave the bottom oil in the pot, add a little pepper to stir fry, and then add the onion, ginger and garlic to stir fry. Then add ingredients and diced chicken, stir-fry until raw, add a spoonful of bean paste and stir-fry red oil, turn on high fire to thicken the soup, add peanuts and stir-fry a few times quickly, and then serve.
Ingredients: perch, ginger, garlic, red pepper and chives.
1. Clean the perch first, then replace the fish with flower knives, then prepare shredded ginger and onion knots, squeeze out onion ginger juice with cooking wine, pour it on the fish, spread it evenly and marinate for 20 minutes.
2. It is essential to make steamed bass. Ginger is cut into filaments, shallots are pinched around, cut into thinner filaments and soaked in clear water for a while. Half a piece of red pepper is cut into thin shreds, which will be rolled up after soaking, and can be used for color matching and steaming.
3. Put the ginger slices on the plate, put the perch with the skin facing up, let the perch lie on the plate like this, and put the ginger slices on the fish ridge. After the steamer is cooked, put it on the pot. Steam on high fire for eight minutes. In order to keep the fresh and tender taste of fish, the longest time should not exceed ten minutes.
5, steamed soup is awkward, then remove the ginger slices, add the soaked three silk, pour hot oil to stimulate the fragrance, and finally pour steamed fish soy sauce, the fish is fresh and delicious.
Ingredients: ribs, raw flour, shallots and white sesame seeds.
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2. Add oil to the pot, evenly coat raw flour on the ribs, fry the ribs for two minutes until the surface is golden, and then remove the oil control.
3. Mix the sweet and sour sauce: add a little water to the pot, add a spoonful of white sugar, salt 1g, white vinegar 10g and tomato sauce 10g, stir evenly to fully melt the tomato sauce, add 5g clear oil to brighten the color, take out the pot after the sweet and sour sauce is soaked, add ribs and stir evenly, and finally sprinkle with sesame seeds and chopped green onion to decorate.
Ingredients: green pepper, tenderloin, garlic and ginger.
1, cut the green pepper into thin slices, cut the tenderloin into shredded pork, and then put it in a bowl. Add appropriate amount of salt, chicken essence, soy sauce, soy sauce and sweet potato powder, and mix well. Finally, add some cooking oil to lock the moisture, and stir it evenly again to prevent adhesion. Cut some garlic and ginger slices.
2, do not put oil in the pot, put the pepper in the pot and stir fry until it is broken, and add the right amount of salt to increase the bottom taste. Dry fried peppers taste better.
3. Pour the oil into the pot, put the pickled shredded pork into the pot and spread it quickly. After the shredded pork is cooked, add ginger slices and garlic slices and stir-fry until fragrant. Put the fried green pepper into the pot, add some soy sauce, oyster sauce, chicken essence and a little sugar, stir fry quickly and evenly, and the shredded green pepper is ready.
Ingredients: Auricularia auricula, coriander, dried pepper, millet pepper, garlic and pepper.
1, prepare the black fungus soaked in advance, pat a few pieces of garlic and cut it into minced garlic, chop the millet pepper, and cut the parsley into pieces and put it in the pot.
2. Soak the fungus in water. Boil water in a pot, add a little vegetable oil, add auricularia after the water is boiled, cook for about two minutes on medium heat, remove and drain. After cold water, the taste is more crisp.
3. When the oil temperature reaches 50% heat, put a few pepper and dried red pepper, stir-fry the fragrance, turn off the fire and start the pot. Then pour the hot oil on the minced garlic and pepper to stimulate the fragrance.
4, seasoning juice, add the right amount of salt, sugar, monosodium glutamate, aged vinegar, soy sauce. Stir well with chopsticks.
5. Pour the fungus and sauce into the basin and mix well. Finally, pour in coriander and mix well. Do it.
Ingredients: water spinach, millet pepper and garlic.
1. First, prepare a handful of water spinach and clean it. Cut it into small pieces. Chop the millet spicy, pat the garlic flat and chop it into garlic paste.
2. Add a proper amount of boiling water to the pot, and then add two spoonfuls of salt to make the edible spinach greener. Blanch the stems for 30 seconds, then pour in the leaves. Blanch for 30 seconds, pour out, and drain for later use.
3. Add a proper amount of lard and cooking oil to the pot, stir-fry the ingredients with low fire, pour in the boiled water spinach, add a proper amount of salt, sugar and chicken essence, stir-fry quickly with high fire, and then take out the pot and plate. A green spinach is ready.
Ingredients: winter melon, shrimp skin, seafood mushrooms, eggs, leeks and medlar.
1. Prepare a piece of wax gourd, peel it, then clean it, cut it into thin slices, wash a handful of seafood mushrooms, wash a handful of shrimp skins, and cut shallots into chopped green onions.
2. After the oil in the pot is hot, beat in two eggs, fry until it is solidified, then cut into small pieces with a shovel and take them out for later use. Then stir-fry the shrimp skin until fragrant. Add scallion and stir-fry until fragrant. Then pour the seafood mushrooms in and fry them, then pour the eggs into the pot and pour some boiling water. Remember to boil the soup thick and white with boiling water.
3. After the soup is boiled, pour in the wax gourd, cook for another five minutes, cook the wax gourd until it is transparent and soft, then add a little salt, a little medlar and a little sesame oil. Finally, sprinkle with chopped green onion, and a very delicious soup of melon and shrimp skin will be ready.