There are 8 home-cooked dishes with meat and vegetarian dishes, which are full of color and flavor, and the delicious food can't be stopped!

Hot and sour chicken offal

Ingredients: appropriate amount of chicken offal, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of pepper, appropriate amount of light soy sauce, a little dark soy sauce, appropriate amount of millet spicy, appropriate amount of pickled pepper, appropriate amount of capers, appropriate amount of ginger slices, appropriate amount of garlic slices, appropriate amount of green garlic sprouts, appropriate amount of rapeseed oil.

method

1. The cleaned chicken offal is first changed to a knife and sliced, so I bought the chicken gizzard, which can also be paired with chicken heart, chicken liver, chicken intestines, etc. After cutting, clean it again and put it in a pot under cold water, add cooking wine to remove the smell. After boiling, cook for another minute to remove. Rinse off the foam and dry with your hands. Then add salt, pepper, light soy sauce, a little dark soy sauce, stir well and set aside.

2. The side dishes needed are spicy and chopped millet, and pickled peppers should be cut as much as possible, these two kinds of peppers should account for one-third of the whole dish. To make hot and sour chicken offal, there must be capers, and the chicken offal is fried to make it particularly fragrant. The ingredients are ginger garlic and green garlic sprouts.

3. Put rapeseed oil in a hot pan, pour in ginger, garlic and chili peppers, stir-fry their fragrance, then pour in chicken offal, stir-fry for about two minutes, and stir-fry to taste. Then pour in the capers and half of the garlic sprouts, add some oyster sauce to enhance the freshness, stir-fry evenly over high heat, and stir-fry the fragrance of the capers. Finally, pour in the remaining garlic leaves and stir-fry until they are broken.

Chilled red cabbage

1. Half a red cabbage, a green pepper, a cucumber, and a few cloves of garlic, cut the side dishes, remove the seeds of the green pepper and cut into thin strips, and cut the cucumber into thin strips, and put them on a plate for later use.

2. Remove the rhizome part of the purple cabbage, keep only the leaves, cut it into thin strips, the finer the more flavorful, add half a spoon of salt, half a spoon of white vinegar, grasp and mix evenly, seal it with plastic wrap, marinate for about 10 minutes, and when the time is up, wash the salt, and then squeeze it dry by hand.

3. Pour purple cabbage, cucumber shreds, green pepper shreds into the bowl, add the mashed garlic, start seasoning, light soy sauce (10 grams), sesame oil (5 grams), (vinegar 5 grams), sugar (5 grams), salt (3 grams), a small handful of cooked white sesame seeds, grab and mix to taste.

Onion rings quiche

Ingredients: Eggs, cornstarch, carrots, corn kernels, asparagus, onions, salt, white pepper.

Method:

1. Finely chop the carrots and onions, slice the asparagus thinly, and grab a little corn kernels.

2. Add a spoonful of cornstarch, an appropriate amount of salt and white pepper, beat in an egg, and stir well.

3. Cut a few onion rings, pour a little oil into the bottom of the pot, and put in the onion rings.

Chilled and fragrant

Method:

Cut the fragrant dried fragrant into thin slices, boil water in a pot, boil the fragrant dry for two minutes, then remove it, and soak it in cool boiled water for a while

After draining the water, add minced garlic, millet pepper, oil and spicy seeds, light soy sauce, balsamic vinegar, chicken essence, coriander, and stir well

Dried fragrant should taste the salt taste first, some fragrant dried fragrant products have a salt taste, so you don't need to add salt, and those without salt taste need to add salt

Vermicelli scallops

Rinse the scallops and soak the vermicelli in advance. Some people say that scallops can't be eaten here and there, but in fact, they are not so troublesome, except for the shell, they can be eaten. Rinse the shell and you're good to go.

Remove the scallop meat with a knife, put the scallop shell on the vermicelli, then put the scallop meat back, put it on top of the vermicelli, boil cold water in a pot, put the scallops in and steam for five minutes.

Prepare the sauce while steaming the scallops, heat oil in the pot, add minced garlic and stir-fry until fragrant, then take a small bowl and put minced garlic, pour in the steamed fish soy sauce, and stir into a sauce.

After steaming the scallops, take them out of the pan and keep them hot, add the sauce, sprinkle with chopped green onions and chopped peppers.

Braised pork ribs in sauce

Ingredients: pork ribs, potatoes, corn, green and red chili peppers, ginger slices, green onions, dried chili peppers, Sichuan peppercorns, cooking wine, soybean paste, braised soy sauce, thirteen spices, salt

1. Chop the pork ribs into pieces and wash the blood water, add ginger slices and cooking wine to the pot under cold water and cook for 10 minutes, then wash them with warm water and control the moisture for later use.

2. Cut the potatoes and corn into separate pieces.

3. Heat the oil, pour in the pork ribs after the oil is hot, fry until golden brown, add ginger slices, green onions, dried chili peppers and peppercorns to stir-fry until fragrant. Put soybean paste and braised soy sauce in turn and stir-fry evenly, pour into the pressure cooker, add water and corn, and press for 15 minutes.

4. Fry the potatoes until the surface is slightly yellow, remove the oil. Pour the pressed pork ribs back into the wok, add salt and thirteen spices after putting in the potatoes and stir-fry well, continue to simmer for 10 minutes on medium heat, and put the green and red pepper segments before leaving the pot.

Golden crispy hairtail

Ingredients: 300 grams of hairtail, 2 grams of salt, Sichuan pepper, green onions, ginger slices, salt and pepper

1. After the hairtail is processed, cut it into sections, add cooking wine, green onions, ginger slices, salt, and peppercorns, mix well, and marinate for 30 minutes.

2. Absorb the water, put it in a pot with a temperature of 40% oil, and fry it until the two sides of the hairtail fish change color slightly.

The second time, the oil temperature rises to 60%, and the re-frying begins, in order to fry it thoroughly.

The third frying is the key, and the oil temperature is still 60% (180°C) for the sake of crisping. Finally, fry until golden brown and then remove.

Huaishan lotus seed pork heart soup

Ingredients: 30 grams of Huaishan, 50 grams of lotus seeds, one pig heart, 10 grams of Poria cocos, 10 grams of red dates, 10 grams of wolfberry;

Method:

1. Soak the lotus seeds in light salt water in advance;

2. Clean other materials; Pork heart cut;

3. Put all the ingredients into the soup pot, add an appropriate amount of water, boil over high heat, turn to low heat and cook for 2 hours;

4. Add an appropriate amount of salt to taste before drinking.