These 4 spicy, salty and fresh home-cooked dishes, satisfying your cravings and eating, you can't stop eating!

Cucumber tossed with beef

Ingredients

400g beef in sauce, 3 cucumbers, 3 servings

1 tablespoon salt, 1 tablespoon sesame oil, 2 tablespoons sesame seeds, 4 cloves of garlic, 1 tablespoon sesame oil, 2 tablespoons balsamic vinegar, 2 tablespoons of oil and chili seeds, 2 tablespoons of sugar, 1 coriander

method

Homemade beef in sauce, chilled and set aside.

Slice the dry cucumber

Beef slices

Garlic chopped into minced garlic

Add sesame oil, salt, sesame oil, homemade sesame pepper and chili oil, sesame seeds, coriander, sugar, balsamic vinegar, and cold soy sauce and grasp well.

Steamed ribs with cranberries

Ingredients

200 grams of pork ribs, 10 grams of cranberries, a spoonful of oil, a pinch of salt, a spoonful of Lao Gan Ma, a few garlic pieces, 2 corianders, 1 spoon of soy sauce

method

All the ingredients are ready

Finely chop the garlic and chop the cranberries

Mix the cranberries, crushed garlic, soy sauce and Lao Gan Ma together

Rinse the ribs, drain, pour in the finished sauce, mix well and marinate for 20 minutes

Cut the corn into pieces and wash the ribs

Put it in a casserole, add half a pot of water, bring to a boil, and place the steamer on top of the casserole

Place the marinated ribs in the steamer

After the water is boiled, steam on high heat for 15 minutes

Bring to a boil and sprinkle with parsley

The steamed pork ribs are fragrant and flavorful, and the oily but not greasy steamed pork ribs are served.

Eggs mixed with preserved eggs

Ingredients

1 preserved egg, 30 grams of dried eggs, 50 grams of mini cucumbers, 8 grams of peanuts, 1 serving

5 grams of oyster sauce, 8 grams of extremely fresh flavor, 5 grams of vinegar, 15 grams of water, 5 grams of garlic, 5 grams of sesame oil, 1 gram of chicken essence

method

Preserved eggs are cut into petals with an egg cutter.

Peel the preserved eggs and place them on a plate.

Cut the dried eggs into cubes and place them in the center.

Cut the mini cucumber into pieces and insert them between the preserved eggs.

In a bowl, add oyster sauce, extremely fresh, vinegar, chicken essence and a little water and mix thoroughly.

Finally, add the chopped garlic granules.

Pour the sauce evenly over the cold dish.

Chop the peanuts and sprinkle them on top of the cold vegetables.

Finally, drizzle with sesame oil.

Grilled fish with tofu

Ingredients

Fushou fish, half a strip of northern tofu, 350 grams, ginger, 4 slices, garlic, 2 cloves, green onions, 2 salts, 2 grams of chicken essence, 2 grams of pepper, 1 tablespoon of bean paste, 30 grams of starch, 3 grams of light soy sauce, half a spoon of dark soy sauce

steps

Half of the Fushou fish is cleaned and cut into small pieces. Grass carp or sea bass can be used instead.

Put it in a basin, add a pinch of salt, ginger juice and pepper and marinate for 10 minutes.

Slice ginger, slice garlic, cut green onion into white sections, and set aside a spoonful of bean paste.

Cut the northern tofu into small cubes.

Sprinkle the marinated fish with a layer of dry starch.

Fry the tofu and fish pieces separately and set aside.

Leave the bottom oil in the pot, add ginger slices, garlic slices, and green onions and stir-fry over low heat until fragrant.

Add another spoonful of bean paste and stir-fry until fragrant until fragrant.

Add an appropriate amount of water, salt, light soy sauce and dark soy sauce to the pot at one time, and bring the soup to a boil.

Add the fried tofu and fish pieces, cover and simmer for 10 minutes, and finally reduce the juice on high heat and add a little chicken essence to taste.