Scrauted eggs with sauerkraut
Ingredient;
Sauerkraut, egg, chili, oil, salt, ginger, soy sauce, chicken essence
Practice steps;
First cut off the sauerkraut, remove the old stems, soak it in clean water and wash it, squeeze it dry, pour it on a board and finely chop it.
Crack the eggs into a bowl, add refined salt, cooking wine, green onions, and beat with bamboo chopsticks.
Wash the pan and place it over medium heat, add oil and cook until 40% hot, pour in the egg mixture, and sauté with a spatula. Once the egg mixture has risen and set, add some oil to the walls of the pan and fry it until it is loose.
Pour the oil into the pan, pour in the sauerkraut, chili pepper, minced ginger and stir until the water is almost dry.
Then pour in the scrambled eggs, add a little chicken essence, stir well, and it is ready to remove.
Sweet and sour ginger
Ingredients: 700 grams of ginger, 10 grams of salt, 200 grams of rock sugar, 300 grams of white vinegar.
Method:
1. Rinse the bought ginger with water, soak it in water for 10 minutes, scrub the soil on the ginger, and then drain the water for later use.
2. After draining the ginger, then change the knife to cut the ginger into slices of uniform size, the dead skin and hard skin of the ginger must be removed, and then add salt and marinate for about 30 minutes.
3. Prepare a cooking pot, put rock sugar into the pot, add an appropriate amount of water and white vinegar, turn on the fire and burn it until it melts, and then pour it into a container for later use.
4. Prepare an oil-free and salt-free jar, squeeze out the pickled ginger and put it into the jar, then pour the boiled juice into it, be sure to submerge the surface of the ginger slices, and then put it in the refrigerator for more than 2 hours.
Shredded potatoes with black pepper
Ingredients: 200g potatoes, 5 red peppers, 1/2 teaspoon Sichuan pepper, 2 teaspoons of cold boiled water, 15g oil, 1/2 teaspoon refined salt, appropriate amount of black pepper, 10g sugar, 15g white vinegar
Method:
1. Scrape off the skin of the potatoes and cut them into thin strips, and wash the shredded potatoes with water to remove the starch. Blanch the shredded potatoes in a pot of boiling water, remove them and rinse them with cold water, and then dry them after cooling the boiled water for later use
2. Pour 2 teaspoons of cold boiled water, white vinegar, refined salt and sugar into a clean small bowl, stir well and mix into sweet and sour juice
3. Wash the red pepper and cut it into oblique sections. Pour oil into the wok and put in the peppercorns, stir-fry over low heat to bring out the spicy flavor, then remove the peppercorns and peppers
4Pour the spicy oil over the shredded potatoes while hot and mix well
5. Pour in the prepared hot and sour sauce
6Sprinkle in the finely ground black pepper and mix well
7The shredded potatoes with black pepper are ready, let's enjoy them together
Bacon stewed tofu
Ingredients: 200 grams of white fish (dried yellow croaker products), 80 grams of bacon, 250 grams of northern tofu, 80 grams of edamame, 10 fungus (water hair).
Method: 1. Soak the yellow croaker and bacon in water for 2 hours, wash and blanch, chop the yellow croaker into pieces, and slice the bacon with the belly
2. Slice the ginger, stir-fry the dried red pepper, garlic and bacon first
3. Pour in the yellow croaker pieces, stir-fry slightly, pour the rice wine, cover the pot, and open the lid after boiling
4. Add an appropriate amount of water, pour in frozen old tofu, edamame, and fungus and boil and simmer over low heat
5. Add a little pepper, the soup is white, and sprinkle chopped green onions after the bacon is fully cooked.
Grilled eggplant with catfish
Ingredients: Catfish; round eggplant (long eggplant is better); Scallions; Ginger; Garlic; Wine; dark soy sauce; light soy sauce; Vinegar; Salt; Sugar;
Method: 1. Wash the catfish, cut the belly, take out the internal organs, take out the gills, rinse them, and cut them into sections.
2. Peel the eggplant and cut it into hob pieces. Finely chop the green onion, ginger and garlic.
3. Heat oil in a pot, add green onions, ginger and garlic and stir-fry until fragrant.
4. Add the catfish segments and stir-fry.
5. Pour in the light soy sauce and dark soy sauce, continue to stir-fry a few times, add water after the fish is a little white.
6. Add cooking wine, a little vinegar, salt and a little sugar. Simmer over high heat, turn to low heat when the water is boiling.
7. Add the eggplant and continue to simmer until the soup is almost dry.
8. Once the dish is in a bowl, add a little minced garlic and coriander
Roasted eggplant with tomatoes
Ingredients: eggplant, tomatoes, chopped green onion, shredded ginger, sugar, oyster sauce, light soy sauce
Method:
1. Wash the eggplant and cut it into strips. Wash and peel the tomatoes and cut them into thin pieces. Heat the oil in a pan, the oil temperature is 50% hot, add the eggplant and fry until soft, remove the oil.
2. Add a little oil to the wok, add the green onion and ginger and stir-fry until fragrant, add the tomato pieces, light soy sauce, sugar and stir-fry until sticky, add the eggplant strips and stir-fry for about a minute. Finally, add the oyster sauce, stir-fry evenly, and it is ready to serve.
Honey fragrant chicken thighs
Ingredients: Chicken thighs, salt, light soy sauce, cooking wine, honey, oyster sauce, cornstarch, cooking oil, green onion, ginger, garlic
Method: 1. Wash the chicken thighs and cut them into pieces.
2. Put the chicken pieces into the fresh-keeping bag, add an appropriate amount of cornstarch, and then shake the fresh-keeping bag back and forth to make the starch evenly stick to the chicken thighs.
3. Sauce: Add 1 gram of salt, 3 tablespoons of light soy sauce, 3 tablespoons of cooking wine, 1 tablespoon of honey and 1 tablespoon of oyster sauce to the bowl and mix well.
4. Put a little oil in a non-stick frying pan, then add the chicken pieces and fry over medium heat until slightly browned.
5. Pour in the prepared sauce, cover the pot and simmer for 10 minutes, then turn on high heat to reduce the juice.
Crispy tofu
Method: 1. Prepare materials
2. Cut green onions, bell peppers and shiitake mushrooms into small cubes
3. Absorb the water with oil-absorbing paper, cut the tofu into one-centimeter-thick squares, and sprinkle cornstarch on the tofu
4. Pour an appropriate amount of oil into the pot, put the tofu when the oil temperature is eighty, fry it for one or two minutes and put it on a plate, and continue to fry it when the oil temperature is restored, and the skin of the tofu can be out of the pot if it is yellow and hard
5. Put a little oil in the pan and start sautéing the minced meat
6. After the aroma of the meat comes out, add a little cooking wine, soy sauce and oyster sauce
7. Add the shiitake mushrooms and chopped green onions, stir-fry for about 30 seconds, and then add the bell peppers
8. Put a spoonful of salt and a little sugar, then pour in an appropriate amount of water
Braised tofu meatballs
Ingredients: old tofu, meat, large green pepper, tomatoes, minced ginger, minced green onion, salt, white pepper, egg yolk, chili, dark soy sauce, chicken essence
Method 1: Cut the old tofu into cubes, remove the seeds and stems of the large green peppers, slice them, beat the tomatoes with a cross knife, soak them in boiling water for 5 minutes, tear off the skin, and cut the persimmons into dices.
2. Dice the meat and serve it with the tofu. Add an appropriate amount of minced ginger, chopped green onion, salt, white pepper, egg yolk and cornstarch and stir well.
3. Squeeze the tofu balls, put them into the oil pan, fry the surface hard and remove them. The oil temperature rises and the oil is re-fried until the surface is golden brown.
4. Leave the bottom oil in the pot, add the chili pepper and stir-fry until fragrant, then add the tomatoes to fry the juice, add an appropriate amount of broth, add the tofu balls and dark soy sauce and stir-fry evenly.
5. Reduce the juice over high heat, add the green pepper, add an appropriate amount of chicken essence to taste, and fry until the green pepper is broken.
Dried sautéed cauliflower
Ingredients: 1 cauliflower, 100g pork belly, 2 tsp salt, 2 tbsp soy sauce, 3 cloves of garlic, 3 dried chilies, 1 tbsp cooking wine, 2 shallots, 1 tbsp vegetable oil, 1 tsp sugar, 1 small handful of cumin.
Method:
1. Break the loose cauliflower into small florets by hand, wash the broken cauliflower twice with water, then soak it in salt water for 10 minutes, and finally rinse it again with flowing water, drain the excess water for later use;
2. Cut the pork belly with skin into thin slices, pour a small amount of oil into the pan, stir-fry the pork belly for 2-3 minutes, and fry the oil in the fat;
3. After the meat is fried, add the dried chili pepper segments cut with scissors and garlic slices and stir-fry together, pour the cauliflower with dry water into the pot, and stir-fry for about 1 minute;
4. Cook in soy sauce and stir-fry evenly, then cook in cooking wine and a little sugar. After the cauliflower is flavored and colored, pour in the shallots and fry for another half a minute, and finally add the soul cumin grains, and it is done.
Roasted pig's trotters with dried bamboo shoots
Ingredients: pork trotters, dried bamboo shoots, ginger slices, cooking wine, ginger juice, dark soy sauce, salt
method
1. Soak the bamboo shoots in warm water, clean the pig's trotters and cut them into small pieces, blanch them in a pot of boiling water to remove the blood water, remove them and clean them, and drain the water.
2. Add a little oil to the pot and stir in the ginger slices to bring out the fragrance.
3. Pour in the pig's trotters, stir-fry until the pork skin is slightly yellow, add a little dark soy sauce, stir-fry evenly over low heat, and turn off the heat.
4. Add the pig's trotters and soaked bamboo shoots to the pressure cooker, add ginger juice, rice wine, and a little water.
5. Bring to a boil over high heat and turn to low heat and cook for half an hour, open the lid and add an appropriate amount of salt and mix well, and reduce the juice over high heat until the soup is thick.
Sautéed cabbage
1. Prepare a cabbage for later use
2. Cut off the roots of the cabbage, put it on a cutting board and cut into shreds
3. Then put it in water and wash it well
4. Chop the garlic and dried chili peppers separately
5. Heat oil in a pot, add garlic and dried chili peppers and stir-fry until fragrant.
6. Add the cabbage and stir-fry until it is soft and watery
7. Add an appropriate amount of light soy sauce and stir-fry evenly
Chilled red cabbage
1. Wash the red cabbage and cut it into shreds (the thickness is your own), and cut the green onion into shreds.
2. Put the red cabbage in a container, add a teaspoon of salt, mix well, marinate for 10 minutes, and squeeze out the excess water.
3. Add shredded green onions, add steamed fish soy sauce, vinegar, sugar, sesame oil and chicken essence, if the saltiness is not enough, you can also add a little salt.
Dry pot oyster mushrooms
Ingredients: 250 grams of king oyster mushrooms, 70 grams of pork belly, 100 grams of celery, 2 slices of ginger, 2 cloves of garlic, 2 millet peppers, 1 tablespoon of Pixian bean paste, 2 teaspoons of light soy sauce, 1 teaspoon of sugar;
Method:
1. Wash the oyster mushrooms, cut them in half, then cut them vertically into large slices for later use, slice the pork belly for later use, cut ginger and garlic into thin slices, cut the millet pepper into small sections, wash the celery and cut it into inch segments, and chop the Pixian bean paste with a knife to chop it finely.
2. Pour a little oil into the wok, when the oil temperature is 80% hot, fry the cut oyster mushrooms in batches until golden brown and soft, put them out for later use, leave the bottom oil in the pot, put the pork belly slices into the stir-fry until they change color, and stir-fry the oil in the pork belly.
3. Put the pork belly slices aside, add ginger, garlic slices and chili pepper to stir until fragrant, then add Pixian bean paste and stir-fry over low heat to produce red oil, then pour the fried oyster mushrooms and celery segments into high heat and stir-fry, add light soy sauce and sugar and stir-fry evenly, and then put it into the pot
Dry pot Chiba tofu
Method: 1. Cut the chiba tofu into thin squares and soak in salted water for 30 minutes
2. Wash the pork belly, put it in water and cook it until the chopsticks can penetrate it, remove it and cut it into slices for later use
3. Cut the garlic sprouts, cut the green and red peppers into diamond shapes, cut the peppers, slice the garlic, and chop the bean paste.
4. Heat a little oil in a pan, add chili pepper and garlic and stir-fry until fragrant
5. Pour in the pork belly, stir-fry the oil, add the chiba tofu and an appropriate amount of bean paste and stir-fry until fragrant
6. Sprinkle with green and red peppers and garlic sprouts, add soy sauce and salt and stir-fry evenly
Stir-fried belly with onions
Ingredients: half an onion, 130 grams of cooked pork belly, 30 grams of green and red peppers, 10 grams of garlic, salt
Method: 1. Change the ingredients to the knife for later use
2. Remove from the pot, add oil and stir-fry the garlic slices
3. Add green and red peppers and onion and stir-fry
4. Fry until it is broken and put a little salt to give it a bottom taste
5. Then serve out and set aside
6. Stir up the pot again, add oil, put the belly shreds into the pot and stir-fry, and dip the cooking wine along the edge of the pot
7. Add an appropriate amount of salt, sugar, light soy sauce and oyster sauce
8. After stir-frying well, pour the onion and green and red peppers back into the pot
9. Stir-fry quickly and evenly over high heat, and then you can get out of the pot
Flavored black tempeh stir-fried until fragrant
Ingredients: dried fragrant, pork hind leg, mustard, black black bean sauce, green onion, ginger, red pepper, salt, chicken essence, sugar, dark soy sauce
Method:
1. Dry wash well, cut small cubes, chop lean meat, chop mustard, red pepper, ginger and green onion.
2. Heat the pot, pour in the oil, fry the minced meat until it changes color, add the red pepper and ginger and stir-fry until fragrant. Add a tablespoon of black tempeh and dark soy sauce and stir-fry.
3. Pour in dried fragrant vegetables and mustard, add salt and chicken essence to taste, add a little water and fry until flavorful, add sugar and chopped green onion and mix well.
Stir-fried leeks
Ingredients: leeks, lard residue, oil, garlic, chili pepper, oyster sauce, light soy sauce, dark soy sauce
Method:
1. Cut the garlic into slices, cut the leeks into segments, and dice the peppers for later use.
2. Add an appropriate amount of oil to the pot, stir-fry the garlic slices, add the chili pepper and fry until it is broken.
3. Add the leeks and lard residue and stir-fry evenly.
4. Add a little dark soy sauce, oyster sauce and light soy sauce to taste, mix well and then remove from the pan.
Spicy sixtieth nail
Ingredients: 1000g flower nails, green pepper, leeks, cooking oil, light soy sauce, Sichuan peppercorns, spices, shallots, ginger, garlic, bean paste
method
1. Soak the purchased nails in salt water for 1 hour to make them spit out the sediment, rinse and drain twice after spitting out the sediment. Cut the garlic, ginger and green onions, and remove the seeds and shred the green peppers.
2. Put the flower nails and ginger slices in cold water and boil, add an appropriate amount of cooking wine, skim off the foam after boiling, and cook for about 2 minutes until all the flowers are turned on and off the fire.
3. Clean the nails several more times, throw away the meatless shells, rinse them and drain them for later use. Stir-fry the spices, green onions, ginger and garlic in a hot oil pan until fragrant, add a little bean paste and stir-fry until fragrant.
4. Stir-fry the nails, add a little cooking wine, light soy sauce, and add an appropriate amount of salt. After stirring well, fry the green peppers and leeks until they are broken, and then put them on a plate.
Tips:
1. The purchased nails should be soaked in salt water first, so that they can spit out the sediment.
2. The time should not be too long when frying the nails to avoid affecting the taste. You can't eat the nails overnight, and the seafood is easy to spoil
Grilled chicken meatballs in sauce
Ingredients: 250 grams of chicken meatballs, 1 pepper, 1 onion; 1 tablespoon Pixian bean paste: 2 tablespoons sugar, 1 green onion, 3 garlic cloves, 1 teaspoon tempeh, 1 teaspoon light soy sauce;
method
1. Prepare the ingredients;
2. Cut the pepper and onion into cubes, and mince the garlic, green onions, and tempeh separately;
3. Put cooking oil in the pot, add green onions, garlic and tempeh and stir-fry until fragrant;
4. After stir-frying, add the bean paste and stir-fry the red oil;
5. After the red oil is fried in the bean paste, add the chicken meatballs;
6. Stir-fry evenly and add light soy sauce;
7. Add sugar;
8. Add a small half bowl of soup;
9. After boiling, cover and simmer for a while to let the chicken balls absorb the flavor;
10. After the soup is reduced, add the green peppers and onions and stir-fry;
11. Stir-fry until the peppers and onions are broken, and the soup is basically wrapped on the ingredients, then turn off the heat and serve;
Stir-fried shredded pork with mung bean sprouts
Ingredients: 100 grams of lean pork, 300 grams of mung bean sprouts, sweet paste, refined salt, appropriate amount of vegetable oil;
method
1. Wash the lean meat and cut it into thin strips. Remove the roots of the mung bean sprouts and wash them.
2. Put shredded meat in the hot oil pan and stir-fry a few times, stir-fry the washed mung bean sprouts, take an appropriate amount of sweet noodle sauce and stir-fry, and then put all the seasonings in the pot and fry for a while.
Baked shrimp
Ingredients: 500 grams of shrimp
Method:
1. Rinse the shrimp with water and pick it up
2. Heat the wok and put the washed shrimp into the pot (no need to put water, the shrimp will be released during the baking process)
3. Cover the pot and cook over medium heat
4. For about 5 minutes, the water in the pot can be boiled dry. Serve and dip in seasoning (seasoning can be prepared according to your own taste)
Prawns with salt and pepper
Ingredients: 450 grams of shrimp, 1 chives, 1 small piece of ginger, 1 rape, black pepper, salt to taste
Method:
1. Cut the chives into chopped green onions, cut the ginger into shredded ginger, remove the shrimp line from the back of the shrimp, and shred the rape;
2. Put a little oil in the pot, add rape, a little salt, stir-fry, and put it in the middle of the plate;
3. Add oil to the pot, heat the oil, add the prawns and fry them;
4. Turn over and fry until the surface is golden brown, remove and drain the oil for later use;
5. Leave a little oil in the pot, add green onion and ginger and stir-fry until fragrant;
6. Add the fried shrimp, add salt and black pepper to taste, stir-fry evenly, and arrange on a plate.
Chilled shredded tofu
Ingredients: Appropriate amount of shredded tofu, appropriate amount of green onion, appropriate amount of coriander, appropriate amount of garlic, appropriate amount of chili oil, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of chicken essence, appropriate amount of Sichuan pepper, appropriate amount of chili pepper, appropriate amount of cooking oil
Cooking steps: 1.130g shredded tofu, cut into sections and set aside.
2. Shred the green onion, cut the coriander into sections, mince the garlic, pour it into a bowl with shredded tofu, and then put two spoons of vinegar, a spoonful of seafood soy sauce, a spoonful of oyster sauce, a little chicken essence and sugar according to the principle of 2111.
3. Remove from the pot and turn on the heat, put in a small handful of peppercorns, let the oil heat for a while, and then remove the peppercorns. If you love chili peppers, you can put chili segments and stir-fry them.
4. Put the boiled pepper oil into the shredded tofu, stir it and eat.
Spicy beef offal pot
Method: 1. Wash the offal and put it in the pressure cooker for 30 minutes
2. Slice the potatoes, cut the cauliflower into small pieces, slice the ginger, crush the garlic, cut the green onion into sections, wash the coriander, and cut the dried chili peppers; Blanch the potatoes and cauliflower until 6 ripe, remove and set aside
3. Cool the offal, cut into strips, and cook the offal soup for later use
4. Heat the pot, add cooking oil, ginger and garlic, Sichuan pepper, clear oil hot pot ingredients, dried chili peppers, stir-fry until fragrant, and add beef offal.
5. Seasoning: light soy sauce, dark soy sauce, chicken powder, sugar, pepper. Add the offal soup, cover and simmer over low heat to soak the spicy flavor into the offal.
6. When the soup is reduced, pour the half-cooked potatoes and cauliflower into the stir-fry in a timely manner, add the chicken powder to taste, pour a little sesame oil before cooking, and add coriander