A popular recipe that everyone loves, it's delicious!

Kuaishou farmhouse tofu

—   Materials  —

1 piece of tofu, 3 chopped green onions, minced 4 cloves of garlic, minced garlic,  

15 ml salad oil, 15 ml light soy sauce,

Sesame oil, oyster sauce , salt

Method:

After cutting the tofu into thin slices, put it on a plate, put it in a steamer over high heat, and steam it on high heat for 6 minutes after the water boils. At this time, peel the green onion and garlic and cut it into chopped green onions or minced garlic. Put the chopped onions and garlic into a small dish for later use.

Prepare the seasoning: pour the light soy sauce, oyster sauce and sesame oil into another bowl, add about 20ml of water, stir well and set aside;

When the steaming tofu time is up, take the steamed tofu out of the pot and pour out the water from the plate. Take the bowl with light soy sauce, oyster sauce and sesame oil, stir well again, and pour the soup onto the tofu;

Sprinkle minced garlic on the tofu, cover with chopped green onions, sprinkle a little salt, 1-2 grams.

Dry pot cauliflower

—   Materials  —

1 cauliflower, a little pork belly, 4 dried peppers,

2 cloves of garlic, 2 green chilies

Method:

Slice the pork belly, wash the cauliflower and cut the small florets, then blanch and remove it for later use, cut the pepper into long sections, and slice the garlic;

Heat the pan with cold oil, the oil is hot, add the pork belly, and slowly roast out the oil;

After the meat is stir-fried, add the red dried chili peppers and garlic slices and stir-fry;

Add cauliflower and green chili pepper and stir-fry, because the cauliflower is blanched in water, so the stir-fry time is not easy to be too long. When the edge of the cauliflower is slightly burnt, add a little dark soy sauce to adjust the color, a little sugar and an appropriate amount of salt and monosodium glutamate, and remove from the pot.

Steamed shrimp with Japanese tofu

—   Materials  —

Light soy sauce, Japanese tofu, shrimp, water,

Cucumbers (or green beans), starch

Method:

1 bag of Japanese tofu, about 10 fresh shrimp, pick out the shrimp line to remove the case after cleaning, wash it, add salt and cooking wine to marinate;

Put the sliced Japanese tofu evenly on a plate, place a shrimp on the surface of the tofu, sprinkle a little salt, prepare to steam in the pot, and boil the water in the pot for five minutes to maintain the fresh and tender taste of the tofu and shrimp;

Pour the steamed water into the bowl, add a little starch to adjust evenly, pour the water starch into the pot, add a little light soy sauce, and turn off the heat after forming a thin sauce;

Garnish the shrimp with diced cucumbers, pour the sauce into a small bowl and pour over the steamed tofu shrimp. The tender texture of Japanese tofu and the delicious taste of shrimp make it a perfect match.

Spicy stir-fried flower nails

—   Materials   —

1 pound of nails, 1 star anise, more than a dozen peppercorns,

3 dried red peppers (small Chaotian peppers are also available),

3 slices of ginger, 2-3 chives, 1 clove of garlic,

A little coriander, 1 spoon of Pixian bean paste,

1 tablespoon sugar, 1 tablespoon  cooking wine

Method:

After buying the nails, soak them in oil and salt water for a while, spit out the sediment and wash them;

Boil water in a pot, blanch the nails until they open and quickly remove them, drain and set aside. Cut the chives, dried red peppers and coriander into sections, flatten the garlic cloves, and break the star anise into small pieces;

Mix bean paste, sugar, and cooking wine and stir well and set aside;

Heat the pan with cold oil, low heat, add Sichuan pepper, star anise, ginger slices, garlic cloves, stir until fragrant, add chives and dried red peppers;

Turn to high heat, stir-fry a few times quickly, pour in the adjusted bean paste + cooking wine + sugar, turn off the heat after stir-frying evenly, sprinkle with coriander, and stir well with residual heat.

Braised mushrooms

Ingredients: about 500 grams of mushrooms, 1 chives, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, a little sugar, a little pepper, oil.

Method:

1. Wash the mushrooms and cut them into thick slices; Finely chop the chives.

2. Boil water in a pot, pour the mushroom blanching water, remove and drain.

3. Heat the oil in a pan, pour the mushrooms and fry for a while.

4. Add the oyster sauce and stir well.

5. Add braised soy sauce, sugar and pepper and stir well, add half a bowl of water and bring to a boil.

6. Turn to medium heat and cook until the juice is reduced, sprinkle with chopped green onions.

Steamed pork ribs

/ Ingredients /

Ribs, rice

Sichuan pepper, star anise, cinnamon, bay leaves, white buttons

Salt, sugar, soy sauce

/Steps/

1. Cut the ribs into sections, add an appropriate amount of soy sauce, add 1 tablespoon of salt, add 1 tablespoon of sugar and marinate for more than half an hour

2. At this time, you can start to make rice noodles, add pepper, star anise, white buttons, cinnamon, bay leaves, and fry the rice over a very small fire

3. After cooling, remove the large cinnamon, star anise, bay leaves and white buttons, and put the rest in a food processor to break them slightly

4. Add to the marinated pork ribs and mix well

5. Find a steamer, put lotus leaves or dumpling leaves, and put in the ribs

6. Steam for 1 hour, and sprinkle with chives and chili peppers after cooking

Bitter gourd pork rib soup

/ Ingredients /

Bitter gourd, pork ribs, ginger

/Steps/

1. Put the pork ribs in a large bowl, release 1 teaspoon of soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of pepper, 1 teaspoon of cooking wine, grasp the marinade until it is glued, and your hands are very sticky, add 1 tablespoon of water, grasp it until the water is completely absorbed, add 1/2 teaspoon of cornstarch, grasp it well, and put it in a dense box overnight;

2. Open a pot, turn on the fire and put cold water, 3-4 slices of ginger, and then immediately put in the ribs and blanch, wait until the water boils, the blood in the flesh and bones seeps out, and the foam floods to the surface of the water, use a spoon to put the foam aside, roll for 3-5 minutes to take it out, wash off the foam with hot water, if you are afraid of bitter gourd, you can also blanch it slightly, and blanch 1/2 teaspoon of salt when blanching;

3. At the same time, you can put the clay pot on another stove, put 3-4 slices of ginger, half a boil of water, and boil;

4. Put the cleaned pork ribs into the clay pot, cover the lid and roll slowly, at this time you can free your hands to handle the bitter gourd;

5. Cut the bitter gourd into pieces, blanch the bitter gourd, and put 1 teaspoon of salt in the water;

6. When the pork ribs are boiled until soft, pour in the bitter gourd, sprinkle a little pepper (to remove the fishy smell), cover the lid, simmer over low heat, cook until the bitter gourd and pork ribs are soft, about 20-40 minutes, and add salt when eating.

Pepper fried squid whiskers

/ Ingredients /

Squid, small red pepper, ginger, garlic

/Steps/

1. 3 squid heads, detach the eyes and teeth of the squid after thawing, tear off the black skin on the outside of the squid head, cut the head but do not cut it, flatten the squid, make a word knife on the squid whiskers, do not interrupt, cut the squid whiskers into segments that are basically the same length and short for later use

2. Wash the small red pepper and cut it into red pepper rings; Wash the small green peppers and cut them into green pepper rings; Garlic slices and ginger slices to taste

3. Bring more water to a boil in the pot, pour in the squid whiskers, bring to a boil over high heat, remove the squid whiskers after boiling thoroughly, wash them in cold water and filter out the water

4. Heat the pot to remove the oil, pour in the red pepper rings, garlic slices, and green pepper rings and stir-fry over high heat, add a small amount of water many times when stir-frying, pull the chili pepper to the side of the pot after frying, add the appropriate amount of bean paste, and then add the green and red pepper rings to stir-fry evenly

5. After stir-frying, pour in the squid whiskers and ginger slices and stir-fry over high heat, if you want the sauce to stick to the squid whiskers, you should also pour in an appropriate amount of water, turn to low heat, add an appropriate amount of salt, chicken essence and dark soy sauce, and then turn to high heat and stir-fry evenly