The home-cooked food of Juxia Rice is really delicious, simple and easy to make, and it can be easily done by kitchen novices!

Stir-fried chicken wings

Materials

3 whole chicken wings, 1 onion, 1 green pepper, 1 spoonful of oil, 2 slices of ginger, 1 tablespoon of bean paste, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar

method

Wash the chicken wings and cut them into small pieces, cut the onion into cubes, and shred the green pepper for later use

Heat the oil, stir-fry the ginger slices and bean paste to make the red oil, add the chicken wings and stir-fry, remember to turn on the range hood

Add chicken wings and stir-fry over high heat

A spoonful of cooking wine to remove the smell

A spoonful of light soy sauce

A spoonful of dark soy sauce continued to stir-fry for seven or eight minutes, and I felt that the soup was almost finished

Add the onion and stir-fry

Add the green peppers and stir-fry evenly

Add a spoonful of sugar before cooking

Chicken hair vegetable vermicelli

Materials

Longkou vermicelli: 1 handful of chicken hair cabbage, 250 grams of spicy clear oil hot pot base, 1/3 amount of moss, peanuts, a large handful of millet peppers, a few salt and sugar

The practice of chicken hair cabbage vermicelli

Soak in boiling water for 15 minutes. And cut a few times with scissors, the fans are not easy to be too long.

Chicken hairy cabbage, washed.

Remove the stems and seeds of the millet pepper and wash it.

Buy cooked peanuts in moderation

Remove from grease and stir-fry millet peppers over medium-low heat for 1 minute.

Add 1/3 of the Haidilao spicy oil hot pot base (the rest of the base can be served in a container and put it in the refrigerator) and stir-fry a few times. Add two small bowls of water.

Add the vermicelli and cook for a minute or two.

Add the chicken hairy cabbage and stir-fry.

Add salt and sugar to taste, stir-fry and stir-fry.

The chicken hair cabbage is broken and can be served. Preparation of Chicken Hair Vegetable Vermicelli Step 4

Transfer to a small pot.

Add the moss peanuts and stir with some white sesame seeds.

Chicken hair vegetable vermicelli, finished.

Crispy on the outside and tender on the inside, scorched tofu balls

Materials

300 grams of pork, 150 grams of northern tofu, minced green onion, minced ginger, a little sharp pepper, 3 dried chili peppers, a little pepper, a little five-spice powder

Edible oil, cooking wine, light soy sauce, oyster sauce, fresh chicken juice, balsamic vinegar, appropriate amount of starch

method

Prepare the ingredients you need.

Cut the pork into pieces and whip them into meat filling, and then put the tofu pieces in and whip for another 10 seconds, so that the tofu and meat filling will be more delicate, and the balls made are not easy to disperse.

Put the filling in a bowl, cut an appropriate amount of minced green onion and ginger, then add a little pepper and five-spice powder, a tablespoon of oyster sauce, two tablespoons of light soy sauce, a spoonful of cooking wine, a little fresh chicken juice, and stir the chopsticks in one direction to form a uniform minced meat.

Take a plate and roll the minced meat into evenly sized meatballs, all in turn

Put an appropriate amount of cooking oil in the wok, keep the heat on medium heat, add the meatballs, and then gently push the meatballs over after half a minute.

Fry until golden brown, remove and drain on a plate lined with kitchen paper.

Wash and remove the stems of a sharp pepper and cut it into sections, and cut 3 dried peppers into small pieces for later use.

Mix 1 scoop of light soy sauce, 1 scoop of oyster sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of cornstarch, 1 teaspoon of balsamic vinegar and a small half bowl of warm water and stir well to make a charred sauce.

Use a clean wok, don't put oil in the pan, pour the sauce directly, stir the spatula constantly, and put in the chili segment when it starts to bubble.

When the soup is thickened, pour in the fried meatballs and pepper segments, and stir-fry quickly to evenly envelop the ingredients.

After a minute, turn off the heat and serve. I've only used half of the meatballs here, and the rest is just right for tomorrow to make meatballs and noodles.

Braised shrimp with cabbage vermicelli

Materials

500 grams of chicken tail shrimp, 7-9 cloves of Chinese cabbage, a small handful of millet peppers, 7-8 cloves of garlic

Abalone juice, starch, salt, sugar, oyster sauce, cooking wine, chili sauce, light soy sauce

method

Wash the cabbage, tear it by hand or cut it with a knife into irregular pieces

Soak the vermicelli in advance until soft, and then scald it with boiling water

I choose a millet pepper that is not spicy, remove the seeds, wash and cut into small pieces (slightly spicy, purely for color)

Peel the garlic and pat it slightly loose with the back of a knife

Rinse the shrimp, remove the head and beard, and open the back.

Add a little salt and sugar, half a spoon of abalone juice, half a spoon of light soy sauce, starch, cooking wine, and pinch the pulp with your hands.

Marinate for half an hour. How to make braised shrimp with cabbage vermicelli Step 2

Remove from the oil pan, add the millet pepper and garlic over medium heat, and stir-fry until the garlic is slightly charred.

Turn the heat to high, add the Chinese cabbage and stir-fry for 3 minutes, then add the drained vermicelli and stir-fry for 3 minutes.

Add a spoonful of oyster sauce, an appropriate amount of sugar and salt, an appropriate amount of chili paste, add a little water, and stir-fry.

Put the marinated shrimp on top of the cabbage vermicelli, cover the pot, turn to medium heat and simmer for 7-8 minutes.

Garnish with coriander

Braised shrimp with cabbage vermicelli, done.