I brought you several home-cooked dishes today, which are also very popular and common.
Make the most delicious meals with ordinary ingredients every day.
At the same time, I hope that today's food can bring you happiness all day.
First of all, Kung Pao Crispy Shrimp
Ingredients: 300g shrimp, 5 dried peppers, 4 minced garlic, 4 fried peanuts, 2.5 tablespoons sugar, 2.5 tablespoons rice vinegar, 3 tablespoons soy sauce, 0.5 tablespoons water starch, 4 tablespoons corn starch, 3 tablespoons potato starch, and clear water.
working methods
1. Prepare ingredients. Peel the shrimp and wash it. First, use a proper amount of salt, 2.5 tablespoons of white sugar, 1: 1 rice vinegar, 3 tablespoons of soy sauce, 0.5 tablespoons of soy sauce and 4 tablespoons of water starch.
Mix a spicy litchi-flavored juice for later use.
Mix 3 tbsp corn starch and 1 tbsp potato starch evenly.
2. Paste mixing: 3 tablespoons of corn starch, potato starch 1 tablespoon, egg white 1 tablespoon, and clear water 1 tablespoon, and stir into streamlined thin paste.
Add 1 tbsp oil.
Stir well.
3. Treat the shrimp, add some salt and starch, and let the surface moisture adsorb.
Grab it evenly.
Then pour it into the prepared starch paste.
Grab it evenly.
When the oil temperature is 50%, fry the shrimps one by one.
Tap gently after setting.
Take it out.
Heat and fry again.
More brittle.
It can also discharge excess grease.
It doesn't taste greasy
5. Leave the bottom oil in the pot and add the dried peppers and peppers.
Garlic powder, bright red pepper segment, hanging pepper segment.
A small fire smells.
6. Pour the prepared juice along the edge of the pot, add the shrimp, turn it over a few times, and add the fried peanuts.
pan
Second, spicy beef tendon
Ingredients: beef tendon 300g, onion, ginger, star anise, dried pepper, pepper, soy sauce, cooking wine, vinegar, sesame oil, salt, sugar and edible oil.
working methods
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 take out 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 the onion and garlic slices to continue to 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.
3._ Saute chicken wings
Materials:
4 chicken wings, 6 green peppers, 2 millet peppers, 2 shallots, 4 garlic, 1 ginger, 2 tablespoons oyster sauce, 2 tablespoons umami soy sauce, 4 tablespoons edible oil and 50ml beer.
Exercise:
1, cut half of the green pepper into circles, and cut the other half and Xiaomi spicy obliquely into sections.
2. Wash the shallots and cut into sections. Cut garlic and ginger into granules.
3. Clean the chicken wings and remove the residual hair.
4. Cut the chicken wings into small pieces.
5. Add one tablespoon of oyster sauce and one tablespoon of soy sauce and marinate for more than 5 minutes.
6. Put cooking oil in the pot. After the oil is hot, pour the chicken wings and stir fry.
7. When the chicken wings are spit out and the oil comes out, add the bell pepper and ginger and garlic and stir fry.
8. Add a tablespoon of oyster sauce.
9. Add another tablespoon of soy sauce and mix well.
10, pour the beer, and burn it directly on the fire.
1 1. When the juice in the pot is dry, add the chopped green pepper and millet pepper and stir-fry until the color becomes bright.
12, add chives, push well and turn off the heat.
Fourth, cucumber and fungus scrambled eggs
Ingredients: eggs; Cucumber; Auricularia auricula; Onions; Oil; Salt; Cooking wine
Exercise:
1. Wash cucumber and cut into thin slices.
Soak the fungus, remove the pedicel, and then clean it.
Break the eggs and put them in the bowl. This time, the key step is coming! ! ! ! Add a little cooking wine, water and a little salt to the eggs, and then stir the eggs in one direction, which will taste better.
2. Pour the hot oil into the hot pot, put it into the beaten egg liquid, stir fry, and eat it quickly in small pieces.
Heat the pan again, pour in the oil, add the green onion, stir-fry the fungus, then add the eggs, and finally add the chopped cucumber.
Put some salt in the pot, because the egg liquid has been put a little, so cook less than usual.
Pick up the pot and bring it up.
Today, when I can find thousands of recipes online and in various food apps, I still buy cookbooks locally. In the final analysis, it is because I am lazy.
There are many recipes used in the past year or two, borrowed and bought, and there are not many left in the end.
In addition to being really practical, every book I left behind has its irreplaceable characteristics, and I have also made a selection. Finally, I selected the following Illustration of China's Cooking Books on the Tip of the Tongue, which I highly recommend to you.
This set of books is suitable for office workers and housewives to learn cooking. Every dish has been handed down from generation to generation, with a taste of home and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed color pictures, as well as the nanny-style production steps, which Xiaobai can easily get started.
This book * * * contains nearly 200 dishes, and each dish records the cooking principle, ingredients selection, knife skills and the transmission of five flavors in cooking in detail.
The secret of making home cooking from "edible" to "delicious" is hidden in this book.
For example, scrambled eggs with tomatoes can be called home cooking 1. As long as the egg white and yolk are separated when beating eggs, the egg white is soaked first, and then the yolk and salt are added to break up, it will become extremely smooth and tender.
For example, sweet and sour pork ribs, with two kinds of vinegar, old vinegar and balsamic vinegar, are put twice, so as to maintain a better vinegar taste.
For example, if you want rice to be soft and sweet, don't ignore Taomi; If the porridge is soft enough, add a spoonful of oil; If you want to make the stewed mushrooms more fragrant and slippery, add a piece of chicken skin; In order to keep the vegetables green, besides frying them until they are only 7 minutes cooked, you can also blanch them with cold water or ice water.
When reading this book, I often sigh "so that's it". If I cook good food according to it, my self-confidence will double ~
This book also collects a lot of details about cooking.
Seasoning is somewhat similar to "proper amount", how to "raise" the pot, how to cut vegetables for beginners with poor knife skills, how big the fire of steaming vegetables is, whether to use cold water or hot water for blanching, how to soak dry goods and so on. All of the above are explained in detail with specific recipes.
Another advantage of it is that it can be completely spread out, which will make it convenient for you to compare books while cooking!
If you read and compare this cookbook carefully, I believe you can also make delicious food, and the aftertaste of food is more addictive.
In fact, not only cooking, but also the benefits of aftertaste in work, life and even interpersonal relationships are worthy of attention.
Don't covet' just looking at the present', but keep' getting better' in mind. I hope you can become a person who cherishes the aftertaste.
Our store offers a limited time discount. This cookbook only needs 78 yuan. You can start with the money for a meal. Why not?
Friends who like cooking can click on the following link to buy: