A few dishes that will increase the appetite of the family, spicy and sweet, appetizing, nutritious and affordable!

Sweet and sour lotus root

Today, I will tell you an almighty sweet and sour sauce ratio, you can't go wrong with it to cook any dish, and you only need to remember the password of 1234. That's 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 3 spoons of sugar and 4 spoons of vinegar, just remember this ratio, all sweet and sour dishes are suitable.

So with this ratio in mind, let's learn a sweet and sour dish - sweet and sour lotus root!

A list of ingredients

Lotus root 1 section (about 320g)

Sauce: 20 grams of sugar, a little salt, 25 grams of aged vinegar, 7 grams of dark soy sauce, 14 grams of light soy sauce, a little chopped green onion, 5 grams of corn starch, 50 grams of water, appropriate amount of vegetable oil

Cooking steps:

Step 1

Peel and dice the lotus root and cook in boiling water for 3 minutes.

Step 2

Remove and set aside.

Step 3

Mix the sauce, add 7 grams of dark soy sauce, 20 grams of sugar, 25 grams of aged vinegar, 14 grams of light soy sauce and a pinch of salt, 5 grams of corn starch and 50 grams of water to the bowl and stir well.

Step 4

Add an appropriate amount of oil to the hot pot, pour in the lotus root and stir-fry a few times.

Step 5

Add the sauce.

Step 6

Add starch water and stir-fry.

Step 7

Collect the juice and sprinkle with chopped green onions.

Step 8

Let's eat, it's delicious!

Step 9

It's super delicious~

Braised spicy chicken wings

Ingredients: chicken wings, dried chilies, Sichuan peppercorns, sugar, soy sauce, cooking wine. First, wash the chicken wings, sprinkle them with cooking wine and soy sauce and marinate for half an hour. Turn on the wok and pour an appropriate amount of oil to heat, pour in the chicken wings and stir-fry, add soy sauce and cooking wine, continue to stir-fry a few times, sprinkle in some peppercorns and chili peppers, add an appropriate amount of water and a little sugar, cook over medium heat, put an appropriate amount of salt, and reduce the juice over high heat.

Stir-fried shredded pork with bitter gourd

Ingredients: 300 grams of bitter gourd, 100 grams of tenderloin, 30 grams of shredded green and red peppers, shredded ginger, salt, chicken essence, monosodium glutamate, sugar, white vinegar, light soy sauce, corn starch.

Method:

1) Cut the bitter gourd in half by long slices, remove the pulp and cut into shreds. Blanch in a pot of boiling water, remove and drain.

2) Shred the tenderloin, add salt, monosodium glutamate, light soy sauce, corn starch and egg white.

3: Put a wok on the fire, add an appropriate amount of salad oil, heat the oil to 8 hot, add the ginger and stir-fry until fragrant. Add the marinated shredded meat, fry until the shredded meat is ripe, stir-fry evenly with shredded green and red peppers and shredded bitter gourd, add seasonings and fry until flavorful, and finally hook some thin thick to put on the plate.

Farmhouse grilled pork ribs

Ingredients: 500 grams of pork ribs, 2 sweet corns, 300 grams of beans, a handful of peanuts.

Excipients: a small piece of ginger, an appropriate amount of shallots, a small handful of rock sugar, 2 spoons of light soy sauce, 2 spoons of cooking wine, a piece of star anise, a piece of cinnamon, 2 spoons of salt, and an appropriate amount of cooking oil.

Method:

1. Blanch the pork ribs in a pot under cold water, add ginger slices and an appropriate amount of cooking wine to remove blood foam.

2. Put a small amount of oil and rock sugar in the pot and fry the sugar over low heat.

3. Stir-fry until the rock sugar is completely melted and brown, and then add the blanched pork ribs.

4. Continue to stir-fry over low heat until the ribs are colored and the fat inside is stir-fried.

5. Add the boiling water that has not been used in the raw materials, add a small amount of cooking wine, light soy sauce, star anise and cinnamon.

6. After the heat boils, turn to low heat, add the shallots, cover and simmer for 15 minutes.

7. Add corn segments and peanuts, cover and simmer for another 10 minutes.

8. Remove the lid, add seasonings such as salt and pepper, and reduce the juice over high heat.

Miscellaneous mushroom pot

Ingredients: Chanterelle 50g, White Milk Boletus 50g, Old Man's Head 50g, Small White Mushroom 50g, Red Milk Boletus 50g, Slippery Mushroom 50g, Chicken Mushroom King 50g, Coralberry 50g, Black Tiger Palm 50g, Snow Pea 3, Red Pepper 3, Salt 3g, White Sugar 3g, Chicken Broth 250ml

Method:

1. Homemade chicken broth: Cut the chicken, lean meat, and side bones into small pieces and put them in the soup pot. Add 2-3 catties of water, boil over medium heat for 2 hours, and finally take 800-1000g of soup to make the soup base.

2. Wash away the miscellaneous smell and sand and dust with active water, drain the water, and slice it. Seal or can the mushrooms and drain.

3. Boil the prepared (or canned) chicken broth in a casserole, then add all the washed mushrooms, sugar and salt, and cook on high heat for 3-5 minutes. Add the red pepper and snow pea slices and simmer over low heat until the soup boils and serves.

Stir-fried asparagus and shrimp

Ingredients

Half a pound of asparagus and about 20 fresh shrimp

Appropriate amount of oil, a teaspoon of salt, and a little cooking wine

method

1. Open the back of the fresh shrimp to remove the shrimp line, peel the shell into shrimp, add half a spoon of salt and cooking wine and marinate for a while.

2. Use a peeler to peel off the hard skin of the lower half of the asparagus (the more tender part of the upper half does not need to be cut) and cut it into segments obliquely.

3. Heat the oil in the pan, heat the heat, add the asparagus and shrimp (it is not a big problem to put them in together), fry until the shrimp turn red, add a spoonful of salt, fry for a while, stir-fry well.