Seven home-cooked hard dishes that must be made at home, with all the color, flavor, and appetite!

Spicy garlic shrimp

Ingredients: 200g fresh shrimp, appropriate amount of oil, appropriate amount of salt, appropriate amount of dried red pepper, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of shallots, appropriate amount of soy sauce, appropriate amount of tomato paste

Method:

1. Remove the head shell of the shrimp, and remove the thin line from the back opening for later use.

2. Finely chop the shallots, ginger, garlic and red pepper.

3. Add oil to the pot, pour in the shrimp and fry the shrimp when the oil is hot, then remove the oil and set aside.

4. Start another oil pan, add the chopped ginger and garlic and stir-fry until fragrant, add the chili powder and stir-fry until fragrant.

5. Pour in two tablespoons of tomato paste, stir-fry well and pour in a little soy sauce.

6. Pour in the shrimp with controlled oil and stir-fry over low heat. Add an appropriate amount of refined salt, stir-fry evenly and then remove from the pan.

Sweet and sour pork ribs

Ingredients: 500g pork ribs, appropriate amount of oil, appropriate amount of salt, appropriate amount of minced green onion, appropriate amount of minced ginger, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of cooking wine, appropriate amount of tomato paste, appropriate amount of sesame oil

Method:

1. Prepare raw materials and seasonings. Wash and chop the ribs into 3 cm lengths. Put the ribs in the pan and cook until eight are ripe. Remove and put in a basin, add salt and soy sauce to marinate.

2. Put oil in the pot and boil until it is 60% hot, fry the ribs until light yellow, remove the oil and heat it to 80%, and then fry it in the pan until golden brown.

3. Heat a little oil in a wok, add chopped green onions, minced ginger and stir-fry until fragrant, add tomato paste. Add an appropriate amount of water, soy sauce, vinegar, sugar, cooking wine to pour the juice into the pork ribs, boil and simmer over slow fire until the soup is thick, the pork ribs are cooked, drizzle with cooked oil, and remove from the pot.

Parsley bacon

Method: 1. Remove the roots of parsley, remove the leaves and save them; Cut the carrots into thin strips, the thickness of celery; slices of bacon; Slice the garlic.

2. Heat oil in the pot, pour in the garlic slices, stir-fry the bacon together, let the bacon come out of the oil, and finally pour in the carrot strips, stir-fry and simmer for 1 minute with water.

3. Pour in the celery and stir-fry until the celery changes color, add a little salt to taste, the bacon will be a little saltier, add less salt, and finally throw the celery leaves, stir-fry evenly and remove from the pot.

Beef brisket with green onions

Ingredients: Beef brisket, green onion, garlic, light soy sauce, dark soy sauce, oyster sauce, chicken essence, salt, dried red pepper

method

1. Wash the brisket pieces and put them in the pot, add a few slices of ginger, add water to cover the brisket, boil the water, and skim off the foam.

2. Take the blanched beef brisket out of the pot, put it in the pressure cooker, and set the beef button - braised beef.

3. Add oil, add ginger, garlic and dried red pepper to stir-fry until fragrant, then add light soy sauce, dark soy sauce and oyster sauce, then pour in a little water and bring to a boil.

4. Pour in the roasted beef brisket, add salt and chicken essence and stir-fry evenly, and reduce the juice over high heat.

Steamed crab with garlic vermicelli

Ingredients: 3 orchid crabs / 80g longkou vermicelli / 45g garlic cloves / 1 tablespoon of salt / appropriate amount of steamed fish soy sauce / appropriate amount of cooking oil / appropriate amount of chopped green onion

Step 1: Soak the vermicelli in warm water to soften and set aside, remove the crab intestines, break the crab shell, remove the crab gills, crab heart and crab stomach.

Step 2: Cut the crab in half, then cut it into small pieces, and pat the large crab claws with the back of the knife to absorb the flavor.

Step 3: Wash the cut crab with water and put it on a plate with the shell for later use.

Step 4: Drain the soaked vermicelli and lay it flat on the bottom of the plate, and place the crabs in a circle, with the crab shells on top as a decoration.

Step 5: Put the garlic cloves into a garlic artifact and process them into minced garlic and pour them into a bowl.

Step 6: Heat oil in a milk pot, pour it into a bowl with minced garlic, add a spoonful of salt and mix well.

Orleans chicken wings

Main ingredients: chicken wings, green onions, ginger, cooked white sesame seeds

Seasoning: 60 grams of honey barbecue, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of honey, 1 teaspoon of salt, 60 grams of Orleans seasoning

Steps:

1. Clean the chicken wings first, then wipe the water dry with a kitchen paper towel, and then scratch the knife diagonally after drying to facilitate the chicken wings to better absorb the flavor;

2. Now it's time to marinate chicken wings, use New Orleans barbecue wings marinade, love sweet and spicy, 60 grams is enough, 1 spoon of cooking wine, 1 spoon of light soy sauce, half a spoon of dark soy sauce, half a spoon of honey, a small spoon of salt, 60 grams of Orleans seasoning, marinate for two hours after grasping well, it is recommended to cover with plastic wrap and put it in the refrigerator; Cut some green onions and ginger;

3. After the chicken wings are marinated and taken out, the rice cooker is first covered with ginger slices, and the green onions are also put in, put in the chicken wings, pour the soup on them, press the cooking button after covering, and they will be cooked thoroughly in about 25 minutes. The soup is almost dry, and finally sprinkle a handful of cooked white sesame seeds, mix well, and then you can get out of the pot;

Three cups of chicken

Ingredients: Chicken, green and red peppers, ginger slices, green onions, garlic, star anise, soy sauce, rice wine

1. Chop the chicken you bought back into small pieces and put it in a basin for later use. Remove the seeds of the green and red pepper shreds and slice them, cut the green onions into ginger slices, cut the garlic in half, and prepare the rice wine, soy sauce and sesame oil in advance

2. Blanch the chicken in a pot under cold water for 2 minutes to effectively remove the fishy smell, then take it out and wash it twice with cold water

3. Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then pour the chicken down and stir-fry quickly, then pour in the rice wine, soy sauce and sesame oil.

4. Simmer over low heat for about 20 minutes, then slowly reduce the juice, and finally pour in the green and red peppers.