Feasting at home, these 9 dishes can definitely support the scene!

▼【Beef stew with potatoes】

Materials

method

1. Blanch the beef pieces in a pot under cold water for 2 minutes, and clean the whole process with warm water.

2. Wash the ingredients and cut them into cubes, (soak the potato cubes in water) and set aside.

3. Heat the oil in the pot, stir-fry the beef first, cook the dark soy sauce, cooking wine and a small spoon of white vinegar,

4. Then add the onion tomatoes, sprinkle a spoonful of sugar and continue to stir-fry.

5. Squeeze the tomato sauce (squeeze more), grind some peppercorns and stir well.

6. Put green onion and ginger, pour in enough hot water, boil on high heat for 20 minutes, change to low heat and simmer for about 1 hour.

7. Put the potatoes and carrots in the pot and salt before cooking.

8. Wait until the meat is rotten and the soup is sticky and ready to be seasoned.

▼【Steamed prawns with garlic vermicelli】

Materials

method

1. Open the back of the shrimp, remove the intestines, pour a little cooking wine and light soy sauce and marinate for half an hour.

2. When marinating the shrimp, let's process the garlic, peel the garlic, remove the skin, and cut into minced garlic; Put oil in the pot, put two-thirds of the minced garlic into the heat, simmer over low heat to bring out the fragrance, turn off the heat immediately after changing color slightly, pour in the remaining one-third of the minced garlic and a little salt, and mix well.

3. Soak the vermicelli until soft and place it on a plate to make a base.

4. Put the prawns on top of the vermicelli and spread a layer of minced garlic evenly on the shrimp meat. Pour over the marinated shrimp with cooking wine and light soy sauce and steam for 8 minutes.

5. Sprinkle chopped green onions on the pot at the end, heat some hot oil and pour it, and the steamed prawns with garlic that can taste comparable to the restaurant will be successful!

▼【Secret Braised Chicken Feet】

Materials

method

1. Prepare the ingredients and various spices

2. After rinsing the chicken feet, subtract the nails one by one. (Personal hygiene still has to be done, cutting off nails feels better to eat)

3. Put half a pot of water in the pot, pour in the chicken feet, bring to a boil over high heat and continue to cook for three minutes

4. Remove the chicken feet, rinse them with running water, and drain them

5. Pour the chicken feet into the pot and put water to roughly cover the chicken feet

6. After boiling, add a tablespoon of cooking wine

7. Add two slices of ginger

8. Add three tablespoons of dark soy sauce and two tablespoons of light soy sauce

9. Put the peppercorns, star anise, cinnamon, and bay leaves into the tea bag and put them in the pot. (If you don't have a tea bag, you can put it directly into the pot)

10. Add rock sugar

11. Add half a teaspoon of thirteen spices

12. After boiling again, turn to low heat for about 80 minutes, until the chicken feet are crispy and flavorful, turn to high heat to thicken the soup in the pot

▼【Ginger pork ribs casserole】

Materials

Method:

1) Put the pork ribs in a pot and bring to a boil, drain and set aside; Wash the ginger and cut it into slices for later use; After the oil in the pot is 7 hot, add the pork ribs and stir-fry until fragrant;

2) Add the dark soy sauce so that each piece is fully stained with the color, and stir-fry for a while;

3) Add ginger and stir-fry until fragrant;

4) Add pickled peppers and stir-fry until fragrant;

5) Add an appropriate amount of boiling water, add star anise, Sichuan pepper, bay leaves, millet spicy, sugar, cooking wine;

6) Put the ingredients into the casserole, cover and simmer over low heat for 20 minutes; Add light soy sauce and monosodium glutamate.

7) After 20 minutes, the pork ribs are ready!

▼【Braised pork】

Materials

Method:

1. Prepare all the ingredients.

2. Heat oil in a pan, add ginger slices and stir-fry until fragrant.

3. Pour in the washed and cut pork belly and stir-fry.

4. Stir-fry until the pork belly changes color and turns slightly yellow.

5. Add cooking wine and stir-fry until fragrant.

6. Add the secret braised sauce.

7. Add an appropriate amount of water and bring to a boil over high heat, and simmer over low heat for 50 minutes.

8. Finally, reduce the juice over high heat.

▼【Garlic chicken wings】

Materials

Method:

1. Raw materials are standby.

2. Take a bowl, pour in an appropriate amount of light soy sauce, salt, minced ginger, black pepper, bay leaves (crushed), and cooking wine to make marinated meat.

3. Cut a few small cuts on the reverse side of the chicken wings (easy to absorb the flavor), put them in the marinated meat, and marinate for one hour.

4. Peel the garlic, wash and mince it.

5. Take the oil in the pan and add the marinated chicken wings.

6. Fry slightly, then turn over.

7. Pour in an appropriate amount of sugar and fry until colored.

8. Pour in an appropriate amount of light soy sauce and stir-fry evenly. Pour in the minced garlic and sauté until fragrant.

9. Add an appropriate amount of water and simmer to taste. After the chicken wings are cooked, add a small amount of salt to reduce the juice.

▼【Back to the pot meat】

Materials

Method:

1. Add 7 or 8 green onions, ginger slices, and peppercorns to a pot of pork belly with skin in cold water, and bring an appropriate amount of rice wine to a boil

2. Skim off the foam, cook until eight mature, take out and cool naturally.

3. Cut the meat into thin slices, slice the ginger and garlic, and cut the green onion into oblique sections

4. Pat the white part of the green garlic with a knife and cut it into sections for later use

5. Put the wok on the heat, add oil and stir-fry the chili, pepper, green onion, ginger and garlic

6. Stir-fry the meat slices until the meat slices become transparent in color and slightly curled around the edges

7. Transfer the meat to the side of the pot, add the bean paste, and stir-fry until red

8. Add soy sauce or sweet noodle sauce appropriately to adjust the color, and stir-fry evenly

9. Add green garlic, cooking wine, and sugar to taste good

▼【Enoki mushroom Japanese tofu】

Materials

method

Wash and drain the enoki mushrooms and set aside (remove the roots and scatter), open the package of Japanese tofu, cut it horizontally into 3 knives, and cut into cubes

Finely chop the green onion and garlic and set aside

Heat oil in a pan, add Japanese tofu and fry until the skin is browned, drain and remove. Add the remaining oil and garlic and green onions to stir-fry until fragrant, and add enoki mushrooms

Stir-fry until enoki mushrooms are soft, add a spoonful of soy sauce, stir-fry evenly with a spoonful of oil, then add Japanese tofu on top of enoki mushrooms, then add a spoonful of soy sauce and oil consumption to cover the tofu, cover and simmer for a few minutes (about 2 minutes)

In the meantime, thicken and set aside

Open the lid of the pot, pour in the sauce, turn it slightly evenly, then cover and simmer for a short time, until the juice is almost done

Turn off the heat, serve on the plate, and serve the rice

▼【Stir-fried flower nails with garlic】

Materials

method

Step 1:

Put cold water in the pot to cover the nails, cover the pot, boil the water until the nails open, turn the nails a few times as soon as they are opened, and immediately pick them up and drain the water for later use. (Don't roll for too long, the meat will get old and shrink.) The new flower nails I bought, as soon as the water opened, the flower nails opened almost at the same time, and they were scooped up after a few turns. If you have spare time, you can break the shell of the other half. ）

Step 2:

Stir the garlic in the hot oil in the pot for 5 seconds, then add the oyster sauce + chili sauce + green onion and minced garlic, and then immediately pour the flower nails into it and stir evenly to serve on the plate (this step should be fast, don't stir-fry for too long, and start the pot as soon as the flower nails are evenly coated with sauce, otherwise the oyster sauce will be fried more and more paste).