I once saw an article that said: "When it comes to delicious food, you can always think about it, or you may be greedy by nature. Observe before eating, think while eating, and simmer after tasting. Food is your natural instinct, and you should be quiet. Chewing quietly and savoring it gently, it has an extraordinary charm. Eating is a kind of happiness, tasting is a kind of fun, and the spicy, salty and sweet flavor of the transparent ink is a joy for those who can eat it. A stomach-warming enjoyment; those who know how to eat will find peace of mind. "Taste it carefully and feel deeply!" Food has now become a part of our lives. Life should be walked slowly and lived slowly. Life does not need gorgeous clothes or sweet words. What life needs is to eat three meals a day and live in an ordinary way. Finish every day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for a wonderful life every day!

Hand-shred eggplant

How to do it

1. Wash the eggplant, remove both ends, and cut it into long, even lengths

2. Put the eggplant on Steam in a steamer over high heat for 10 minutes

3. Pound the garlic

4. Mince the onion and ginger, cut the millet and pepper into rings

5. Light soy sauce, vinegar, Add salt and sugar to the sauce

6. Cool the steamed eggplant slightly and tear it into long strips by hand and place them on the plate

7. Pour the prepared sauce on the eggplant. Place chopped green onion, minced ginger, minced garlic and millet pepper on top of the eggplant

8. When the red oil in the pot is heated to 80%, pour it on the eggplant and mix well while it is hot

Stir-fry the liver and kidneys< /p>

Ingredients: 150 grams of pork loin, 100 grams of pork liver, 30 grams of water-cooked fungus, 30 grams of green bamboo shoots, 4 grams of refined salt, 75 grams of melted lard, 2 sections of soaked red pepper, 25 grams of green onions. grams, 5 grams of ginger slices, 5 grams of garlic slices, 1 gram of MSG, 0.5 grams of pepper, 0.5 grams of sugar, 5 grams of cooking wine, 25 grams of water bean powder

Method:

1. Tear off the oily film from the pork loin and wash it. Cut the back slices to remove the waist. Cut the pork loin horizontally to 3/1, then cut it with three knives, cut it into about 0.6 cm, and grow it into a 6 cm long phoenix. Cut the tail into strips, cut the pork liver into thin slices of willow leaves; cut the green bamboo shoots into thin slices.

2. Grill the pot, put it on a high fire, add the oil and heat it until it is 70% hot. Add the kidneys, pork liver and green bamboo shoot slices, add salt and water and bean flour and mix them well; put them into the pot. , add ginger and garlic slices into the pot, stir-fry, add cooking wine, add green onions and fungus and stir-fry evenly, quickly add the prepared sauce, stir a few times and serve.

Hunan stir-fried pork

1. Prepare the pork

2. Cut the meat into slices

3. Wash six screw peppers Clean, one piece of ginger, and two cloves of garlic, peeled

4. Cut the green pepper into pieces, slice the ginger and garlic

5. Heat the oil in the pot until it is 70% hot

6. Add pork

7. Cook until the meat turns white, add white wine to remove the fishy smell

8. At this time, add ginger and garlic and stir-fry until fragrant

10. Stir-fry until the green pepper is broken

11. Add the dark soy sauce and stir-fry evenly.

Long beans and pork belly

Ingredients: 250 grams of cowpeas; 200 grams of pork; 5 cloves of garlic; 1 star anise; appropriate amount of light soy sauce; a little oil; appropriate amount of salt;

2. Boil water. After the water boils, add the long beans and cook over low heat for 2 minutes. Remove and set aside.

3. Put a little oil in the pot, add pork belly and stir-fry. Don’t put too much oil, because the pork belly will produce oil.

4. After the pork belly is oily and brown, add garlic cloves, ginger, star anise, and drained long beans and continue frying for a while until the skin of the beans becomes wrinkled. Finally add a little water, appropriate amount of light soy sauce and salt, and you're done.

Black sesame candy

1. Prepare a portion of fried black sesame seeds and set aside.

2. Heat a little vegetable oil in the pot.

3. Add sugar and stir-fry over low heat until melted.

4. When the sugar melts, you cannot add sesame seeds at this time

5. When it melts to amber, it is ready

6. Put the black sesame seeds in, add a little white sesame seeds, mix well with the sugar and lower the heat.

7. Mix well and immediately turn off the heat and pour it out on a flat surface.

8. Then flatten it with a rolling pin. Shape it into the desired shape

9. Cut into pieces after it has warmed slightly, but do not cut it when it is completely cool.

Black Oatmeal Noodles Dundun

1. This is Black Oatmeal Noodles

2. When making the noodles, use warm water and pour it all at once! The water is boiled with tap water

3. Let the dough rest for 30 minutes

4. Grate the potatoes and set aside, but keep them out of the water

5. Roll out the noodles thinly , roll it slowly, it is easy to break and has no elasticity. Sprinkle the potato shreds evenly

6. After spreading the potato shreds, roll it up slowly

7. Cut into small pieces

8. Steam in the steamer for fifteen minutes

Stir-fried octopus with colored pepper

Ingredients: octopus, colored pepper, shredded onion, ginger and garlic, cooking wine , light soy sauce, sugar, pepper, chicken essence, sesame oil, salt

1. Wash the octopus and cut into sections. Wash the bell peppers and cut into pieces. Bring the water in the pot to a boil, add the octopus and blanch it for 10 seconds, then take it out.

2. Heat oil in a pot, sauté shredded onions, ginger and garlic, then add colored pepper cubes and stir-fry until raw. Add the octopus, cooking wine, sugar, light soy sauce, pepper, chicken essence, salt and sesame oil, stir-fry evenly.

Enoki mushrooms in oil

Ingredients: Enoki mushrooms, steamed fish soy sauce, very fresh soy sauce, salt, sugar, millet pepper, chives, garlic

Method :

1. Remove the roots of the enoki mushrooms, wash them with water, and place them on a plate;

2. Mix the steamed fish with soy sauce, very fresh soy sauce, salt, sugar, and a little water. Pour evenly over the enoki mushrooms; steam for about 8 minutes;

3. Chop the bell pepper or millet, cut the chives into small sections, chop the garlic, and sprinkle on the steamed enoki mushrooms;

4. Heat the oil in a hot pan, pour it on the enoki mushrooms, and mix well.

Stir-fried meat with garlic sprouts

Ingredients: shredded pork, cooking wine, light soy sauce, pepper, starch, garlic sprouts, onions, peppers

Method:

1. Marinate the shredded pork with salt, cooking wine, light soy sauce, pepper, and starch for a while

2. Cut the garlic sprouts into sections, cut the onions and peppers and set aside

3. Heat oil in the pot, stir-fry the shredded meat until it changes color and serve out

4. Pour a little more oil into the pot, stir-fry the onions, add the garlic and chili peppers

5. Add a little water to stir-fry the garlic Stir-fry until soft, then add the shredded pork and stir-fry for a while

6. Finally add a little salt to taste and serve out of the pan and serve

Hot and sour kelp shreds

Ingredients : Shredded kelp, mature vinegar, sesame oil, sesame seeds, sugar, salt, soy sauce, chili oil, chicken powder, pepper oil, garlic

Method: 1. Soak kelp in water for one hour in advance, wash and drain< /p>

2. Shred the red and yellow peppers

3. Peel the garlic, chop into small pieces and put it into a small bowl

4. Add salt, sugar, soy sauce, Mix mature vinegar, chili oil, sesame oil, sugar, chicken powder and sesame seeds well

5. Put shredded kelp and red and yellow chili shreds into a bowl, pour the sauce and mix well

Bangbang Chicken

Ingredients: chicken breast; ginger; scallions; white scallions; light soy sauce; sugar; sesame oil; balsamic vinegar; MSG; chili oil; sesame paste; cooked sesame seeds

Method 1 . Add enough water to cover the chicken breasts in the pot, add two slices of ginger and scallions, bring to a boil over high heat, then turn to low heat and simmer for about 8 minutes until the chicken is cooked

2. Take out the cooled boiling water and use a wooden pot. Beat the meat gently with a stick to make the meat soft, and then break the meat into thin shreds with your hands

3. Cut the green onions into thin strips, spread them on the bottom of the plate, and place the shredded chicken on top

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4. Use salt, light soy sauce, sugar, sesame oil, balsamic vinegar, MSG, chili oil, sesame paste, cooked sesame seeds, and a spoonful of cold chicken soup to make a sauce and pour it on the shredded chicken

Pleurotus eryngii stir-fried with rape

Ingredients: 500 grams of Pleurotus eryngii, 250 grams of rapeseed, appropriate amount of oil and salt, 1 segment of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of oyster sauce,

Method:

1. Prepare the required materials, remove the old leaves of the rapeseed, peel off the rapeseed leaves and wash them clean

2. Cut the king oyster mushrooms with a diagonal knife Cut the king oyster mushrooms into sections, and then cut the king oyster mushrooms into slices

3. Add water to the pot and boil, add the king oyster mushrooms to blanch the water, blanch the king oyster mushrooms until they become soft, take them out and set aside< /p>

4. Re-boil the water in the pot, add a little salt, add a little salt, add the rapeseed and blanch it for 1-2 minutes. When the color of the rapeseed turns dark green, take it out and put it in cold water to cool. Remove from purified water and set aside for later use

5. Heat oil in the pan, add chopped green onion, minced ginger and garlic slices and sauté until fragrant, add king oyster mushrooms and stir-fry for 1-2 minutes

6. Add the blanched rapeseed, pour in the oyster sauce, then add a little salt, stir-fry quickly and evenly, turn off the heat, remove and serve on a plate

Honey Steak

Method : 1. Wash and dry the veal steak, sprinkle with a little salt and black pepper, and fluff it with the back of a knife.

2. Dip the veal steak in egg white and pat it with dry starch.

3. Heat a little oil in a pan, add veal steak, fry over medium heat until both sides change color, take out and set aside.

4. Add two spoons of red wine, black pepper juice and osmanthus sauce to the original pot and bring to a boil.

5. When it is cooked until thick, add the fried steak and coat the steak evenly with the sauce.

Braised beef tendon

Ingredients: 500g beef tendon, 30g ginger, 4 shallots, 5 tablespoons tomato chili sauce, 2000ml water, 1 tablespoon rice wine, fine sugar 1 tablespoon.

Method:

1. Wash and drain the beef tendons, slice the ginger and mince the shallots and set aside.

2. Take a pot and add 2000ml of water to boil.

3. Place the beef tendon in a pot and cook over low heat for about 2 hours until soft, then remove and rinse with cold water, then cut into small pieces and set aside.

4. In another pot, add a little oil and sauté the ginger slices and shallots over low heat until fragrant.

5. Stir-fry the tomato chili sauce together until fragrant, add beef tendons and all seasonings, and cook over low heat until the beef tendons are tender and a little soup remains.

Shredded Pork Day Lily

Ingredients: 200 grams of dried day lily, 50 grams of lean pork shreds, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of small pepper, 1/2 small pepper powder spoon, 1 tsp salt, 2 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1 small bowl of clear soup;

Method

1. Soak the day lily in warm water for 1 hour , drain the water and set aside; chop green onions, ginger, and small peppers and set aside;

2. Pour soybean oil into the wok, wait until the oil boils, add shredded pork, green onions, ginger, and small peppers and stir-fry until fragrant meat;

3. Add Sichuan peppercorns; stir-fry the soaked day lily after the aroma is released, and pour in the clear soup;

4. Open the lid and cook for 10 minutes, continue to stir-fry Stir-fry until the water in the pot is dry, add seasonings, and serve

Stir-fried belly with enoki mushrooms

Ingredients: 200g enoki mushrooms, 200g pork belly, 50g green garlic , 50 grams of oil, appropriate amounts of pepper, ginger, green onion, salt, monosodium glutamate, cooking wine, water starch, chicken broth, pepper, and sesame oil.

Method:

1. Wash the pork belly, make a 4 cm wide opening, put it into a pot of boiling water, add peppercorns, ginger and green onions, and cook until it is ripe. Remove and cut into thick shreds; wash the green garlic, cut into sections and set aside.

2. Heat the wok, add oil and heat until it is 40% hot. Add the green onions and ginger cubes to stir up the fragrance. Add the enoki mushrooms and belly shreds and stir-fry. Add salt, MSG, cooking wine, chicken stock, and pepper. Stir in powder and green garlic segments.

3. Thicken the gravy with water starch, pour sesame oil in the pot and put it on a plate.

Spicy chicken gizzards

Ingredients: chicken gizzards, green and red peppers, dried chili peppers, green onions, cooking wine, salt, chicken essence, sesame seeds, light soy sauce, oyster sauce

Method:

1. Cut the chicken gizzards into small slices and set aside; cut the green and red peppers into diagonal slices; cut the dried peppers into sections, and mince the onions and ginger;

2. Heat the oil in the pot Heat, add dried chilies, green onions, and minced ginger and stir-fry until fragrant;

3. Pour in the chopped chicken gizzards and cooking wine and stir-fry; add light soy sauce and oyster sauce to taste;

4. Stir-fry until the chicken gizzards are cooked, add green and red pepper, salt, chicken essence, mix well, sprinkle with sesame seeds and serve.

Northeast stew aftertaste

Ingredients: beans, corn, ribs, carrots, colored peppers, green onions, star anise, peppercorns, bean paste, ginger, salt

Method:

1. Blanch the ribs, remove and wash them and set aside

2. Cut the carrots into cubes, remove the tendons from the beans and cut them into small sections, and cut the corn into sections for later use

3. Cut the green onions into sections, slice the ginger, Sichuan peppercorns, star anise, and bean paste for later use

4. After the oil in the pot is hot, add the green onions, ginger, Sichuan peppercorns, and star anise and stir-fry until fragrant, add the ribs and stir-fry until the oil is released< /p>

5. Dilute the bean paste with water, pour it into the pot, and stir-fry evenly

6. Add an appropriate amount of stock (can also be water) to cover the ribs, bring to a boil over high heat, then simmer over low heat Forty minutes

7. Put corn, beans and carrots into the pot, bring to a boil over high heat, then turn to low heat and simmer for 15 minutes

8. Add colored peppers and salt to the pot Stir-fry over medium until the bell peppers are cooked, then turn off the heat

Minced pork with olives, green beans and green beans

Ingredients

200 grams of minced meat, 250 grams of green beans and olives 2 tablespoons of minced garlic, appropriate amount of soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of water

Method

Cut the green beans into 1 cm wide segments. Marinate the minced meat with cooking wine and soy sauce for 5 minutes.

Heat oil in a pan, stir-fry minced meat until color turns white, remove and set aside.

In another pot, sauté the garlic until fragrant, add the green beans and stir-fry. If it feels too dry, add some water. After about 3 minutes, stir-fry the minced meat together and season with soy sauce and oyster sauce.

Before serving, add the olives and mix well before serving.

Stir-fried okra

Method 1. Remove the head and tail of the okra and cut into sections

2. Cut the garlic into sections and cut the garlic leaves into sections

3. Add the garlic to the pan and sauté until fragrant

4. Add the okra to the pan and stir-fry for one minute

5. Add some boiling water and stir-fry for another minute

Fried pork with dried bamboo shoots

Ingredients: pork belly, dried bamboo shoots, salt, soy sauce, oil.

Method:

1. Soak the dried bamboo shoots in cold water for about a day.

2. Slice the meat and set aside.

3. Heat the pan, add the onion, ginger and garlic and saute until fragrant, then add the meat and stir-fry.

4. After the meat is fried until golden brown, add bamboo shoots and stir-fry. During the stir-fry process, add salt, soy sauce and other seasonings.

5. After frying, add MSG and serve.

Vegetarian Chicory

1. Prepare the required ingredients

2. Break open the Chicory and wash it, and use 2 purple cabbage leaves

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3. Cut the washed endive into two pieces

4. Put it in a container

5. Cut the purple cabbage leaves into shreds, the pepper and garlic. Cut into pieces

6. Put the shredded cabbage into the container as well

7. Start making the sauce, add minced garlic, chili shreds, balsamic vinegar, and oyster sauce into the bowl. Stir light soy sauce, a small amount of salt, a small amount of sugar, sesame seeds, etc.

8. Pour into a container and stir until the sauce is fully integrated into the dish.

Plum Pork Ribs

Ingredients: Pork Ribs (400g). Plums (10 pieces), ginger slices (appropriate amount), green onions (appropriate amount), rock sugar (appropriate amount), cooking wine (appropriate amount), oil and salt (appropriate amount).

Method:

1. Prepare the raw materials.

2. Soak the plum blossoms in boiling water for ten minutes.

3. Put the ribs in the pot under cold water, add two slices of ginger, blanch them together and take them out.

4. Put a little oil in the pot, add rock sugar and stir-fry slowly over low heat.

5. Fry until the rock sugar completely melts and turns brown.

6. Add the blanched pork ribs and stir-fry together.

7. Cook until the ribs are completely colored.

8. Add ginger slices, green onions and appropriate amount of cooking wine, stir-fry together.

9. Pour the plum blossoms into the pork ribs together with the soaked water and bring to a boil over high heat.

10. Cover, turn to low heat, and simmer for twenty minutes.

11. Uncover, add salt and other seasonings, and reduce the juice over high heat.

12. When the juice is almost dry, turn off the heat and put it into a plate

Stir-fried chicken with green pepper

1. Wash the chicken and cut into pieces. Put it in the pot to boil first and remove the foam

2. Put the chicken pieces in the pressure cooker to boil, cook for eight minutes, and then take them out

3. During the cooking time of the chicken Prepare the auxiliary ingredients, garlic cloves, chopped green onion, and shredded ginger

4. Because the child does not dare to eat spicy food, I used vegetable pepper

5. Add oil, chopped green onion, garlic cloves, and shredded ginger to heat Pot

6. Add very fresh flavor, vegetable pepper, and stir-fry

Dry-fried yellow croaker

1. Open the fish first, wash it and put it in a container< /p>

2. Slice onion, ginger and garlic

3. Marinate the fish (add an appropriate amount of ginger, garlic, onion, chicken essence, a drop of cooking wine, an appropriate amount of salt, an appropriate amount of MSG, and an appropriate amount of soy sauce) and marinate for an hour . Turn over during the marinating process

4. Wipe the pot dry with kitchen paper towels. In this way, no oil will be released during frying

5. Heat the pan and add oil. Low heat

6. Add the pickled yellow flowers. Remember to use more oil.

Put it in the pan and fry for a while before flipping it (if it doesn’t break easily)

7. Wait for two minutes on low heat and flip the fish with chopsticks (remember to use chopsticks? Do not use a shovel as it will break easily)

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8. Fry until golden brown on both sides and take out