Super appetizing and satisfying home-cooked food, simple and affordable, with wine and rice

Raw fried beef

Materials

Beef pretreatment: 250 grams of beef, 4 grams of salt

Beef marinade: 13 grams of dried chili peppers, 3 grams of minced ginger, 5 grams of garlic, 8 grams of light soy sauce, 2 grams of dark soy sauce, 1 gram of pepper, 1 gram of sesame oil, 3 grams of starch, 2 grams of Sichuan peppercorns, 10 grams of olive oil

Cooking ingredients: 15 grams of wild pepper and 5 grams of garlic

Ingredients: 100 grams of green pepper (two wattle strips), 20 grams of millet spicy, 50 grams of ginger, 15 grams of chives, 10 grams of garlic, 1 bottle cap of high liquor

method

Wash the beef (tenderloin, loin, and legs) and cut into thin slices that are not too large; bear

It must be a small flake, flake, flake

Salt the beef, grasp and marinate for a few minutes;

Pour out the blood from the marinated beef, and add all the marinades except "olive oil" in the "beef marinade" in the "ingredients";

Grasp well and marinate for about 15 minutes;

Spicy green pepper and millet cut diagonally, ginger cut into small slices;

Chop the garlic into garlic rice, soak the wild pepper and chop it;

In the "Ingredients", chop the chives and put the garlic on a plate;

Prepare the liquor, hahaha, it looks like an empty plate, but there is actually wine!

Cover the marinated beef slices with olive oil and mix well;

Heat the oil and add the salt;

Pour in the green pepper and millet spicy and stir-fry;

Pour in the ginger slices and stir-fry the raw and serve;

After the wok is washed and heated, pour an appropriate amount of oil, and pour in the pickled wild pepper and garlic rice after cooking.

Pour in the beef and stir-fry quickly until most of it is browned;

Pour liquor along the edge of the pot, "Zizi", the fragrance is fragrant;

Pour in the pre-fried green peppers, millet spicy and ginger, add the chives and garlic, stir-fry a few times, turn off the heat;

Remove from the heat, serve on a plate and sprinkle with parsley! It's tender!

Homemade mung bean jelly

Materials

100g of mung bean starch

A small pinch of salt (mixed with starch)

2 cloves of garlic

2 millet spicy

1 shallot

Mung bean sprouts are casual and used at the bottom

Stir-fry a little chopped peanuts

A pinch of tempeh

Light soy sauce to taste

Vinegar to taste

Pepper red oil to taste

A pinch of sesame oil

Sugar to taste

A pinch of peppercorn powder

method

Weigh out 100g of mung bean starch (sold in supermarkets) and put it in a pot;

Add 500g of water in batches, stir while adding water, keep stirring after adding water until there are no dry powder particles, pinch a little salt and add it, stir well;

Turn on the heat, turn to low heat after the fire boils, stir constantly, and turn off the heat when it is transparent and thick;

Put it in a crisper box and scrape the surface;

Cover the plastic wrap and place it at room temperature to cool and solidify naturally, which takes about 2-3 hours;

Crush the garlic and chop it into a puree, add an appropriate amount of cold boiled water to make garlic water;

Spicy millet finely chopped, chives chopped into flowers;

Wash the mung bean sprouts, blanch them, drain them and let them cool

Gently loosen the paste attached to the four walls of the crisper box with your hands, buckle the crisper upside down on the cutting board, and gently pat the bottom of the box to easily take out the cold powder;

Put mung bean sprouts on the plate, cut the cold powder into thick shreds, sprinkle with fried peanuts, black bean sauce, spicy minced millet, drizzle with light soy sauce, salt, vinegar, chili red oil, garlic water (including garlic paste), a little sesame oil, an appropriate amount of sugar, Sichuan pepper powder, sprinkle with chopped green onions.

Dry-mixed shredded braised black chicken

Materials

2 black chicken pistol legs

A small pot of old brine

3-5 millet spicy (about 12 grams)

1-2 pieces of parsley

1 teaspoon sugar (about 2g)

1 tablespoon dried chili noodles (about 5g)

2 teaspoons of red oil

1 teaspoon of peppercorn powder or peppercorn oil

1 teaspoon of crispy sesame seeds

method

Carefully scrub the two black chicken pistol legs, blanch them, skim off the foam, rinse and drain the water for later use;

Bring the old brine to a boil, put in the chicken thighs, cover the lid, turn to medium-low heat and marinate for half an hour, turn off the heat, and simmer the chicken thighs in the brine for more than half an hour;

Take out the marinated chicken thighs, rinse off the surface oil slick with cool boiled water, drain and let cool;

millet spicy cut into rings, parsley cut into short sections;

Remove the bones from the cooled chicken thighs and tear the meat into barcodes and put them on a plate;

Sprinkle with an appropriate amount of sugar;

Sprinkle with an appropriate amount of dried chili flakes;

Sprinkle with millet spicy rings;

Drizzle with an appropriate amount of red oil;

Pour a little peppercorn oil or sprinkle with peppercorn powder;

Sprinkle with crispy sesame seeds and mix well;

Garnish with coriander.

Broccoli in ketchup

Materials

1 broccoli, 2 tomatoes, 3 eggs, 1 green onion, 2 cloves of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of salt, half a spoon of sugar, half a spoon of chicken essence

method

Add salt and cooking oil to the water, blanch the fungus and broccoli and set aside

Add salt and cooking oil to the water, blanch the fungus and broccoli and set aside

Beat 3 eggs, stir-fry and set aside

Add green onion and garlic to stir in another pot until fragrant

Add the tomato cubes and stir-fry until the juice is removed

Add light soy sauce, oyster sauce, salt, chicken essence and sugar

Stir-fry to taste

Pour in the broccoli, eggs, and fungus

Stir-fry over high heat for 2 minutes and you're ready to cook