Ingredients: crispy sausage
Accessories: leek moss, eggs
Seasoning: salt, chicken essence, pepper, cooking wine.
Cooking method:
1, cut the crispy sausage for later use, cut the leek moss into sections, add salt, cooking wine, pepper and a little water to the eggs and stir well;
2. Pour oil into the pan. When the oil is hot, put in the crispy sausage and take it out. Add eggs and stir-fry until cooked, then add leek moss and stir-fry.
Season with cooking wine, salt and chicken essence, and stir-fry the crispy sausage together.
Features: crisp and fresh, it is a delicious dish with rice.
Crispy eel
Ingredients: mushrooms
Accessories: egg, red pepper, onion, ginger, coriander.
Seasoning: salt, chicken essence, sugar, starch.
Cooking method:
1. Soak the mushrooms, wash them, absorb water, cut them into chopsticks-thick strips (like eels), add salt, chicken essence and sugar, mix well and take eggs.
Stir-fry with salt, chicken essence and white sugar until yellow, stir well, pour in mushrooms, and then add starch to coat evenly;
2. Heat the pot and pour in the right amount of oil. After the oil is hot, put the eel strips in turn and fry until golden brown, then take out and control the oil. Turn off the fire, then pour the eel into the pot.
Add shredded onion, shredded ginger and shredded red pepper and stir fry. Stir-fry with remaining heat and sprinkle with coriander.
Features: It looks like a crispy eel, crispy and fragrant.
Assorted hotpot
Raw materials: fresh shrimp, fresh squid rolls, western-style ham, Jinhua ham, cooked chicken legs and meat stuffing.
Accessories: Chinese cabbage, vermicelli, rape, mushrooms, laver and winter bamboo shoots.
Seasoning: salt, cooking wine, chicken essence, pepper, sesame oil.
Cooking method:
1, ignite in a pan, pour in a proper amount of water, blanch shrimps, squid and rape respectively, take them out for later use, squeeze the meat into balls, put them in the pan, and add salt and chicken essence.
Boil essence, pepper, cooking wine and sesame oil for later use;
2. Cut chicken legs, ham, winter bamboo shoots and other raw materials into plates for later use, sit in the pot, put Chinese cabbage, vermicelli and dried seaweed on the bottom of the hot pot and put them on it in turn.
Ok, winter bamboo shoots, mushrooms, rape, chicken legs, ham slices, meatballs, fresh shrimps and squid. Pour the soup for cooking meatballs into the pot, boil over high heat and stew for a few minutes.
A clock will do.
Features: Delicious and mellow.
Sancai jiaozi
Ingredients: pork, Chinese cabbage, shrimp and mushrooms.
Accessories: flour, spinach, carrots, eggs.
Seasoning: onion, ginger, sesame oil, salt, monosodium glutamate, pepper, cooking wine.
Exercise:
1, pork, Chinese cabbage, shrimp, mushrooms, made into three fresh Chinese cabbage;
2. Use flour, flour and pineapple juice, flour and carrot juice to make dough of three colors;
3. Finally, package into tricolor jiaozi.
Features: Round and round, beaming, festive atmosphere, beautiful and novel.
Homecooked curry rice
Ingredients: rice and minced beef.
Accessories: potatoes, onions, carrots, butter, apples.
Seasoning: curry powder, salt, milk, starch, minced garlic and cooking oil.
Cooking method:
1. Wash, peel and dice potatoes, onions, carrots and apples, and marinate minced beef with oil, salt and curry powder for later use;
2. Put the butter into the pot, add minced garlic when the oil is hot, add diced potatoes and carrots, stir well, add diced onions and salt, and cook over medium heat.
After a few minutes, put curry powder into a small bowl, add water, stir well, pour into the pot and cook until the potatoes are cooked, add minced beef, pour in appropriate amount of milk, thicken slightly, and then pour in.
It can be eaten on rice.
Zhajiang Noodles Ding
Ingredients: 300g of pork rump, 250g of yellow sauce, noodles;
Accessories: green garlic, mung bean sprouts, shredded cucumber;
Seasoning: cooking oil, salt, sugar, chicken essence, chopped green onion, beer;
Exercise:
1. Wash pork and cut into cubes the size of soybeans, dilute yellow sauce with beer, and cut green garlic into powder;
2, sit in a pot and ignite, add water, cook the noodles and remove them for later use;
3. Put oil in the pan and stir-fry diced meat in hot oil. Pour into the prepared yellow sauce and stir repeatedly. Add sugar and chicken essence according to your taste.
Salt, until all the steam evaporates, take the chopped green onion out of the pot, pour it into a bowl with noodles and sprinkle with chopped green onion.
Features: salty and fragrant.
Diced eggplant noodles
Ingredients: eggplant, Daoxiao Noodles
Accessories: green and red bell pepper, onion, tomato, egg, ginger.
Seasoning: chicken essence, soy sauce, starch, aniseed, pepper, cooking oil.
Cooking method:
1. Dice eggplant, green pepper, onion and tomato respectively and chop ginger;
2. Light a fire in the pot, pour in water, add noodles after the water boils, take them out and put them in a bowl after cooking;
3. light the fire in the pot and pour in the oil. After the oil is hot, add aniseed and pepper, stir-fry and take out. Then add Jiang Mo, beat in eggs, and add onions in turn.
Stir-fry tomatoes, eggplant and green peppers for a while, add soy sauce, chicken essence and a little boiled water, stir-fry for 5 minutes, thicken with water starch and pour on noodles.
Yes
Fried tomato slices and mashed potatoes
Ingredients: eggplant
Accessories: potatoes, onions, ginger and garlic.
Seasoning: salt, chicken essence, yellow sauce, soy sauce, sugar, sesame oil, broth and star anise.
Cooking method:
1. Wash eggplant and cut into strips. Wash the potatoes, steam them in a pressure cooker, paste them with a knife and put them on a plate for later use. Wash onion, ginger and garlic separately and cut into sections.
At the end;
2. Light it in a pot and pour in oil. When the oil is 60% hot, add star anise and stir-fry until fragrant, and add onion, ginger and minced garlic. Add a little yellow sauce and stir-fry until fragrant, then add eggplant.
Add a proper amount of broth, add soy sauce, salt and chicken essence in turn, cook until the soup becomes thick, pour in mashed potatoes, stir-fry for a few times, and then take out the pot;
Features: brown color, crisp potatoes, refreshing tomato strips, salty and delicious.
Fried eggs with sweet and sour leeks
Ingredients: eggs, leeks
Accessories: minced pork, tomatoes and Jiang Mo.
Seasoning: salt, sugar, vinegar, tomato sauce, cooking wine, pepper, starch, sesame oil.
Cooking method:
1. Dice leeks, diced tomatoes, and break eggs. Add leeks and tomatoes to the eggs and season with salt and pepper.
2. Pour oil in a pan, stir-fry in Jiang Mo, add minced meat and stir-fry, season with salt and cooking wine, take it out for later use, wash the pan and pour oil, and heat the oil.
Add eggs, fry until solidified, take out and put on a plate, and sprinkle the fried minced meat on it;
3. Add tomato sauce and a little water to the remaining oil in the pot, stir well, add salt, sugar, vinegar and pepper to taste, thicken it into a sauce and pour it on the chicken.
Put it on the omelet.
Features: fresh and tender, sweet and sour.
Several methods of home cooking
1, braised pork: pork belly, the first layer is pigskin, the second layer is fat, the third layer is lean, the fourth layer is fat, and the fifth layer is lean, commonly known as pork belly. Close-up, little grandma with pig. ) a catty, cut into pieces one inch wide and 0.3 inch thick.
Prepare cooking wine (that is, Shaoxing wine or beer) Ginger (peeled and sliced. ), sugar (white sugar or brown sugar is ok), soy sauce, vinegar.
Boil the water first, and put the cut meat into boiling water to cook, that is, take the meat out, wash it again and clean the pot. Put cold water, meat and water into a pot to drown the meat and bring it to a boil. Take one kilogram of meat as an example. Add one tablespoon of salt (small spoon for soup), two tablespoons of vinegar, two tablespoons of wine (or two beers), three tablespoons of sugar and four tablespoons of soy sauce. Three or four slices of ginger, simmer on low heat. Pay attention to the color of braised pork when the soup is thick and almost dry. If the color is light, add a little soy sauce and taste it first.
2. The practice of braised chicken is the same as above. It is best to choose a castrated rooster.
3. Braised fish: Scales and viscera are removed, washed and dried, three knives are obliquely cut on both sides of the fish with a knife, and the fish is dipped with fine salt (the purpose is that the skin of the fish is not braised when fried, and it tastes delicious).
Heat the oil until it is medium-cooked, and stir-fry the fish in a pan. Other methods are as above. In addition, you need to put three or four shallots, and you can take them out of the pot.
Put more vinegar, sugar and less salt, and it's sweet and sour fish.
4, all soup, drink the original flavor. Make soup with meat dishes, add some salt, cooking wine and ginger.
Fish soup with shallots. Cook until it looks like milk. )
Never put soy sauce in the soup.
5, cooking is cooking, not cooking. Especially vegetables that can be eaten raw, such as cucumbers, should not be fried too well. It's best to eat it raw, put some garlic seeds and put some monosodium glutamate when cooking.
The above is an armchair strategist, and you need to practice it yourself.
6. Stir-fry bitter gourd. Wash bitter gourd, break it in half, peel it, slice it, and grab it evenly with salt (pickling 10 minute). When frying, wash the bitter gourd first, squeeze out the water, add some sugar, garlic seeds and a little hot sauce (such as lobster sauce or other hot sauce).
Several methods of home cooking
1, braised pork: pork belly, the first layer is pigskin, the second layer is fat, the third layer is lean, the fourth layer is fat, and the fifth layer is lean, commonly known as pork belly. Close-up, little grandma with pig. ) a catty, cut into pieces one inch wide and 0.3 inch thick.
Prepare cooking wine (that is, Shaoxing wine or beer) Ginger (peeled and sliced. ), sugar (white sugar or brown sugar is ok), soy sauce, vinegar.
Boil the water first, and put the cut meat into boiling water to cook, that is, take the meat out, wash it again and clean the pot. Put cold water, meat and water into a pot to drown the meat and bring it to a boil. Take one kilogram of meat as an example. Add one tablespoon of salt (small spoon for soup), two tablespoons of vinegar, two tablespoons of wine (or two beers), three tablespoons of sugar and four tablespoons of soy sauce. Three or four slices of ginger, simmer on low heat. Pay attention to the color of braised pork when the soup is thick and almost dry. If the color is light, add a little soy sauce and taste it first.
2. The practice of braised chicken is the same as above. It is best to choose a castrated rooster.
3. Braised fish: Scales and viscera are removed, washed and dried, three knives are obliquely cut on both sides of the fish with a knife, and the fish is dipped with fine salt (the purpose is that the skin of the fish is not braised when fried, and it tastes delicious).
Heat the oil until it is medium-cooked, and stir-fry the fish in a pan. Other methods are as above. In addition, you need to put three or four shallots, and you can take them out of the pot.
Put more vinegar, sugar and less salt, and it's sweet and sour fish.
4, all soup, drink the original flavor. Make soup with meat dishes, add some salt, cooking wine and ginger.
Fish soup with shallots. Cook until it looks like milk. )
Never put soy sauce in the soup.
5, cooking is cooking, not cooking. Especially vegetables that can be eaten raw, such as cucumbers, should not be fried too well. It's best to eat it raw, put some garlic seeds and put some monosodium glutamate when cooking.
The above is an armchair strategist, and you need to practice it yourself.
6. Stir-fry bitter gourd. Wash bitter gourd, break it in half, peel it, slice it, and grab it evenly with salt (pickling 10 minute). When frying, wash the bitter gourd first, squeeze out the water, add some sugar, garlic seeds and a little hot sauce (such as lobster sauce or other hot sauce).
Winter melon soup
Ingredients: wax gourd (about a catty is enough), two eggs, a little onion, pork (chopped or finely cut) and monosodium glutamate.
Practice: Peel the wax gourd and plane it into thin strips with a washboard and the like. Because wax gourd has a lot of water, it will look like Rong. After planing the wax gourd, add water and weigh it ... it's almost half praised before stopping, so it's about five bowls of water ... and then cook it on fire. Anyway, it doesn't matter how you roll, just stop the water-
Then, beat the eggs evenly (for later use), add a tablespoon of bean powder, a little soy sauce and a proper amount of monosodium glutamate to the minced meat, mix well, put them into the soup (please add oil to the soup before putting the meat ...), and stir quickly to prevent the meat from sticking together. Sprinkle chopped green onion to taste (that is, add salt, it is recommended not to be too salty, because this soup is best to drink in summer). Turn off the fire, while the soup is still hot, slowly stir and pour in the eggs, and the eggs will become egg blossoms ~!
End, serve.
Steamed catfish (restaurant food! )
Note: the fish in this dish can be replaced by eels, which will turn into panlong eels. ^0^
Ingredients: a catfish (washed and cut into pieces for later use, only need to be cut into pieces with a thickness of one centimeter, without removing bones or anything), two teaspoons of watercress (called Dou Shi in Guangzhou ...), garlic, onion and appropriate amount of oil and salt.
Practice: dry the fish pieces in water first to avoid oil explosion later. Burn a red pot and add a bowl of oil, that is, the depth of frying can be put down. Heat the oil, and then carefully put the fish pieces into the oil, not too much at a time. You don't need to fry the fish until the surface turns white and a little yellow. Put it evenly on the plate for later use. (If you are not afraid of fishy smell, you can pour the fried fish oil into it and cook it ...)
Put watercress in a bowl and break it with any blunt instrument you can find (not a bowl) ...) My mother uses the handle of a kitchen knife. Then add bean powder, a spoonful of soy sauce, a little water and a little salt, mix them into thick juice, pour them on the fish pieces and steam them in water.
Serve.
Thai sushi roll simple edition (self-created)
The main reason is that seaweed skin is not easy to buy (it is sold in Dalian and not seen in Shanghai), and other materials are ready.
Ingredients: square seaweed skin, freshly cooked rice (it must be scalded, and the seaweed skin cannot be softened without scalding), crab sticks, cucumbers, carrots, chicken and lettuce.
Seasoning: vinegar, salt, soy sauce, salad dressing.
Cut the cucumber and carrot into long strips, put the carrot in boiling water and scald it slightly, then take it out.
Cook and shred the chicken, cut the lettuce into small pieces, and mix the chicken and lettuce with salad dressing.
Add vinegar and salt to the rice and stir well.
Spread the hot rice flat on the seaweed, remember to touch some water with your hands, or you will stick rice grains with one hand.
Arrange crab sticks, cucumber strips and carrot strips side by side on one side of the square seaweed, and spread the prepared lettuce and chicken on it.
Start rolling from the end where the material is placed ... After rolling, cut it into sections, and you're done.
My classmate went to Tokyo and remembered my sushi roll, hehe.
Some home cooking practices
1. Homemade tofu
1. material: two pieces of fried matchbox tofu (cut into 24 small pieces)
2. Material: red 1/3, yellow 1/3, fat pepper 1/2, cut into small pieces.
The following figure
Step 3 practice:
A little oil, oil pan, add a little salt flower, stir-fry raw materials and ingredients in the pan, add a little soy sauce and a little sugar (indispensable sugar),
Pour a third of the water into the pot. Cover it for a while.
Pour some juice on the vegetables when cooking.
The characteristics of this dish:
Red and yellow peppers are sweet and sour, and home-cooked beans are mellow and chewy.
Brilliant color, sweet and sour mellow. It's a real dish at home.
2. Mushroom and auricularia sliced meat
There are no pieces of meat at home, only a little minced meat.
1. Ingredients: eight shiitake mushrooms, a little auricularia, mixed meat slices (minced meat is also acceptable).
2. Seasoning: ginger, chopped green onion and yellow wine.
Practice: Heat the oil pan, stir-fry the ginger and chopped green onion, slide in the sliced meat and add the yellow wine.
Add fungus and finally add mushrooms. The finishing touch of this dish is: water hooks must be added. I don't like 99% water hooks, but I like to mix water hooks with sweet potato powder. )
From pot to plate:
The characteristics of this dish:
The taste is delicious, the fungus is crisp and the meat slices are slippery.
Moreover, auricularia auricula can improve eyesight, and people who often use computers can eat it.
It is also a common dish.
The characteristics of this dish:
The taste is delicious, the fungus is crisp and the meat slices are slippery.
Moreover, auricularia auricula can improve eyesight, and people who often use computers can eat it.
It is also a common dish.
3. Preparation of Tremella and Lotus Heart Decoction
Ingredients: tremella, lotus plumule and a handful of bamboo shoots.
Key points: First tremella, then lotus plumule and a little rock sugar can keep it clean and flawless, and the structure should not last long.
When it's ready, sprinkle it in the soup and think about it.
Features:
Tremella moistens the lungs and improves eyesight.
The color is transparent, the red color is crystal clear, and the juice is sweet.
Roasted potato pork chop
Preparation time: 20 minutes cooking time: 30 minutes
Materials:
Two potatoes
3 small onions (cut into rings)
Incense 1 tablespoon (15g, chopped)
Rosemary 1 tbsp (15g, chopped)
4 pork chops with bones (about150g each)
50 ml of white wine
Black pepper 1/2 teaspoons (3g)
Salt 1 teaspoon (5g)
Guliye cheese100g (ground)
Exercise:
1. Peel and wash potatoes, cut them into cubes with the size of 1cm, and cook them in hot water for later use.
2. Mix the cooked potatoes, onion rings, French fragrant powder, rosemary powder, salt and black pepper powder evenly, put half of them in a baking tray, then put the pork chops with bones, pour the remaining half on them, and finally pour the white wine and wrap them in tin foil.
Baking:
Put the baking tray in an oven preheated to 200 degrees, bake for 20 minutes, then open the tin foil, sprinkle with shredded chocolate cheese, wrap the tin foil again, and bake for 10 minute.
Tips:
1. Dried incense and rosemary can be used instead of fresh incense and rosemary.
2. Gouliya cheese can be replaced by other domestic cheese.
Fried diced chicken with litchi
Ingredients: 300g litchi, 200g chicken breast, 2 onions, 65438+ 0/2 green pepper each.
Seasoning: salt 1/4 tsp, egg white 1 tsp, liquor 1 tsp, salt 1/3 tsp, water 1 tsp, white powder 1/2 tsp.
Exercise:
1. Litchi is shelled and seeded; Cut the onion into small pieces; Cut the green pepper into rhombic slices for later use.
2. Boned chicken breast, cut into 1.5cm dices, and marinate with seasoning (1).
3. Take the oil pan and slide it twice, and cook it on medium heat until it is 70% cooked. Add the diced chicken and slide away. After the meat turns white, add litchi, green pepper and red pepper, turn it over a little, take it out and drain.
4. Leave 1 teaspoon of oil in the pot, stir-fry shallots, then add wine, diced chicken, lychee meat and seasoning (3) and stir well.
The color is spicy enough. It tastes like scallion and spicy fish sticks.
Main ingredients:
Carp (grass carp, mandarin fish and silver carp) 600g, onion 50g, dried Chili 10.
Seasoning:
800g vegetable oil (the actual dosage is about 120g), sesame oil 12g, ginger 15g, 40g soy sauce, 5g salt, 30g cooking wine, 5g monosodium glutamate, 260g soup and a little sugar.
Method:
1. Remove fish scales, fins, gills and internal organs, wash them, and then remove the spine to make strips with a width of 1.5 cm and a length of 4 cm. Cut the onion into 6 cm long sections, slice the ginger, and remove the seeds from the dried pepper. 7 grams of ginger, onion 10 grams, 5 grams of salt, soy sauce 15 grams, 20 grams of cooking wine, mix well, marinate for about 60 minutes, and then control the juice.
2. Heat the vegetable oil to 80% heat with a frying spoon, add the fish sticks, fry until 80% cooked, and take out the oil control.
3. Heat a wok over high fire, pour in 25g vegetable oil, stir-fry onion and ginger slightly, then pour in Tonga dried Chili, sugar, remaining soy sauce and seasoning, add fried fish sticks, stir-fry over high fire until the juice is thick, and then pour in sesame oil. Pick the onions and ginger when you eat.
Glutinous rice sausage
Raw materials:
Appropriate amount of casing, purple rice 1 tablespoon, 600g of long glutinous rice, 200g of peanuts, 2 tablespoons of crispy red onion (fried onion slices) and dried shrimp 1 tablespoon.
Accessories:
3 tablespoons soy sauce, wine 1 tablespoon, salt 1/4 tablespoons pepper 1/4 tablespoons sugar 1 tablespoon.
Exercise:
① Wash and soak two kinds of rice for 6 hours; Wash peanuts and soak them in clear water for 6 hours; Soak shrimps until soft, and chop them; Wash the casing and soak it in water for 2 hours.
(2) Stir-fry the shrimp skin, add seasoning, rice, peanuts and chopped green onion, and mix well to make stuffing.
③ Pour a little salad oil into the middle of the casing, fill in the mixed stuffing until it is seven or eight minutes full, poke a few small holes in the casing with a toothpick and blanch it with hot water.
(4) After the steamer water is boiled, put it into the steamer and steam for 30 minutes on medium fire.
Tips:
Casings can also be made of fresh large intestine or ready-made casings, and the fresh large intestine should be washed and scraped into casings; Ready-made ones are salted and need to be soaked in water to remove salt before they can be used. Salad oil in the middle of casing will be smoother, and rice will be easier to fill.
Steamed chicken with bacon
Ingredients: 1 sausage, 1/3 slices of bacon, 1 dried sausage, 1/4 chickens and several mushrooms.
Practice: 1, sausage, bacon, sliced sausage, boiled and slightly scalded for later use.
Step 2 cut the chicken into pieces for later use
3. Put the chicken in the pot, add the seasoning, then add the mushroom slices, ginger slices, garlic slices and all kinds of bacon, and steam in the steamer for about 20 minutes until the chicken is cooked.
[hint]
Never prolong the time of steaming chicken, it will only spoil the taste. Steam on low heat for 20 minutes is enough.
Steamed chicken with lotus leaf powder
raw material
750g of chicken breast, 750g of leg meat, 400g of polished rice, 4 slices of fresh lotus leaves, 50g of pork suet 1 root, 5g of onion1root, 5g of ginger, 5g of cinnamon, 5g of star anise, 2.5g of clove, 25g of sugar, 50g of Shaoxing wine and soy sauce1root.
prepare
(1) Chop the chicken into 12 pieces, cut the pork suet into 12 pieces, put it in a bowl and soak it in ginger, onion, Shaoxing wine and soy sauce for half an hour. Wash the lotus leaf and cut it into fan-shaped pieces *** 14, remove the old tendons on the back, put it in a boiling water pot, and drain. Japonica rice is washed clean.
(2) Put the wok on fire, add japonica rice, star anise, clove and cinnamon, stir-fry until golden brown, take out cinnamon, star anise and clove, grind them into coarse rice flour, and use coarse sieve to remove impurities. Put the japonica rice powder into a bowl, add fresh soup, soy sauce, sugar and sesame oil and stir into a paste. Put the soaked chicken nuggets and pork suet into the paste and mix well. Place in a dish with lotus leaves, cover with lotus leaves and steam for 30 minutes until crisp. Spread the back of 12 lotus leaf upward, evenly distribute the steamed chicken on the lotus leaf, pack it into a rectangle, arrange it neatly in a plate, steam it in a cage for 5 minutes, take it out and apply sesame oil.
trait
This is a Huaiyang dish, a summer dish. It is very convenient to make it at home. Chicken breast and leg are tender and steamed with pork suet. After steaming, it is moist and oily, not greasy. Lotus leaf fragrance, tender chicken, crispy, pink, salty and sweet.