A variety of 8 dishes are recommended to you, and you don't need to go to the restaurant to learn it, and the taste is superb!

Braised chicken feet with soybeans

Ingredients: 15 chicken feet, 60 grams of soybeans, 2 cloves of garlic, 3 teaspoons of sugar fried in advance, 3 small green onions, 5 slices of ginger, 1 pinch of Sichuan pepper, 3 teaspoons of salt, 2 sections of cinnamon, appropriate amount of cooking oil, 3 tablespoons of braised soy sauce, 1 piece of soy tofu, appropriate amount of water, 1 teaspoon of thirteen spices

Method: 1. Soak the soybeans in warm water for half an hour in advance, cut the green onion into white sections, and cut the green onion and ginger into slices

2. Wash the chicken feet and cook them in boiling water, remove them, rinse them with cold water and soak them for 10 minutes

3. Heat the oil in the pot, pour in the ingredients and peppercorns and stir-fry until fragrant, pour in the chicken feet and stir-fry a few times

4. Pour in the sugar color that has been fried in advance and stir-fry quickly until the color is even

5. Then pour all the chicken feet into the pressure cooker

6. Add the water at the level of chicken feet, and all the seasonings

7. Cover the pot and simmer for 30 minutes, release the pressure cooker to release the pressure, remove the lid, remove the chicken feet and put them on a plate

8. Pour the remaining soup from the pressure cooker into another clean pot, turn on low heat and pour in the soaked soybeans. Simmer for 15 minutes, the soup is viscous and the soybeans are soft.

Enoki mushroom rolls

Ingredients: 3 pieces of bean skin, 250 grams of enoki mushrooms, 1 coriander, 1 millet spicy, 2 tablespoons oil, appropriate amount of Sichuan peppercorns, 2 cloves of garlic, 1 tablespoon of oyster sauce, 1 tablespoon of Pixian bean paste, 1 tablespoon of light soy sauce, 1 teaspoon of chicken essence, 1 teaspoon of sugar

Method: 1. Prepare the required ingredients, wash the coriander, remove the roots of enoki mushrooms and wash them, cut the coriander into small pieces, mince the garlic, and cut the millet into chili rings

2. Take a piece of bean skin, spread it flat, put enoki mushrooms on both sides, roll up the bean skin, roll it to the other end, roll it tightly, cut it in the middle of the bean skin roll with a knife, and divide it into two

3. Take a section of vermicelli, at the interface of the bean skin, on a string, to prevent the bean skin from spreading out when firing, you can also use a toothpick, it is more convenient to use vermicelli, you can eat the vermicelli after cooking, use a toothpick, take it down after cooking, and the rest are the same

4. Heat the pot with oil, fry the peppercorns on low heat until slightly charred, and remove the peppercorns

5. Add the Pixian bean paste and stir-fry over low heat, fry the red oil, add the minced garlic and stir-fry until fragrant, add half a bowl of water, pour in light soy sauce, oyster sauce, then add chicken essence, a little sugar, and bring to a boil.

Celery beef

Ingredients: 300 grams of tender beef, 150 grams of celery, 40 grams of Shao wine, 20 grams of soy sauce, 10 grams of sugar, 5 grams of baking soda, 20 grams of water starch, 1 gram of pepper, 20 grams of green onion and ginger slices, 2 grams of minced ginger, 500 grams of peanut oil, a little monosodium glutamate.

Preparation: Cut the celery into thin slices. Cut the beef into 2 cm long slices, put it in a bowl, add baking soda, soy sauce pepper, water starch, Shao wine, minced ginger and water, soak for 10 minutes, add peanut oil, and marinate for another 1 hour;

Put the wok on the heat, boil the peanut oil until it is 60% hot, put in the beef slices, mix with a spoon, and when the beef is white, pour in a colander and drain the oil. Leave a little oil in the pot and put it back on the fire, put in the green onion and ginger slices, sugar, soy sauce, monosodium glutamate, a little water, after boiling, thicken with water starch, put in beef slices, celery slices, and mix evenly.

Crucian carp tofu soup

Ingredients: Tofu, crucian carp, ginger, cooking wine, coriander, garlic, peanut oil, salt

Steps: 1. Clean off the scales, gills, black membrane of the abdomen of the fish from the fresh crucian carp, cut a few knives on both sides of the fish body, and then wash off the blood on the surface

2. Add 1 tablespoon of cooking wine and a small half spoon of salt to marinate the crucian carp for 10 minutes, and then dry the water on the fish with kitchen paper.

3. After the pot is hot, add a spoonful of peanut oil, shake the pan to evenly distribute the peanut oil, wait for the oil to be warm, put in the crucian carp, turn on low heat and fry slowly.

4. Fry until the surface of the crucian carp is slightly yellow, then add garlic and stir-fry until fragrant.

5. Then add a basin of water, ginger slices and tofu cubes to the casserole and bring to a boil over high heat.

6. Finally, put the crucian carp and garlic into the pot, turn to low heat and simmer until the soup turns white, then add coriander and a small half spoon of salt.

Squid balls

Ingredients: squid, minced meat, cauliflower, onion, pumpkin, chopped green onion, salt, chicken powder, corn starch, black sesame oil, barbecued pork sauce, water starch, cooking oil

Method: 1. Cut the squid into clean strips, then cut into cubes and chop into puree; Wash the cauliflower and cut into small pieces; Wash and peel the pumpkin and cut it into small pieces; Wash the onion and cut it into shreds, then cut it into cubes and chop it into minced pieces;

2. Pour water into the pot and bring to a boil, add a little salt, cooking oil, chicken powder, put in the cauliflower pieces, blanch for 1 minute and 30 seconds until cooked, remove the blanched cauliflower and set aside. Pour the pumpkin pieces into a pot of boiling water, blanch for 1 minute until cooked, and remove the blanched pumpkin pieces;

3. Put the squid meat in a bowl, add the minced meat, and mix well in one direction; Put a little salt, chicken powder, corn starch, mix well, pour in the minced onion, mix well; Pour in an appropriate amount of black sesame oil, sprinkle with a little chopped green onion, and mix well;

4. Squeeze the meat filling into meatballs, put them in a pot of boiling water, cook for about 5 minutes until the meatballs are cooked thoroughly, and remove the cooked meatballs;

5. Put the cauliflower and pumpkin pieces on the plate, and then put the boiled meatballs;

6. Start the pot with oil, pour in an appropriate amount of water, add an appropriate amount of barbecued pork sauce, stir well, boil, then add a little salt and chicken powder, mix well to taste, and then pour in an appropriate amount of water starch to make a thick sauce; Pour the sauce over the ingredients on the plate.

Pork ears salad

Ingredients: 1 pork ear, 2 coriander, 1 green onion, 1 green pepper, 1 red pepper, 1 carrot, 1/2 bowl of dried chili shreds, 3 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of sugar, 1 tablespoon of white vinegar, 1 tablespoon of sesame oil, 1 tablespoon of sesame oil

Method: Cut the pig ears into strips.

Heat and fry the dried chili shreds.

Put an appropriate amount of minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of sugar, 1 tablespoon of white rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of sesame oil, and pour in the fried chili oil.

Pour in the sliced pig ears.

Add the coriander and shredded green onions.

Add shredded red peppers, shredded green peppers, and shredded carrots.

Grab and mix evenly, let's start, especially fragrant cold pork ears, with wine and rice.

Squirrel yellow croaker

Ingredients: 1 yellow croaker (about 600 grams is appropriate), seasoning: 800 grams of vegetable oil (about 100 grams of actual consumption), 30 grams of cooked oil, 60 grams of chicken broth, 6 grams of coriander, 70 grams of wet starch, 60 grams of sugar, 15 grams of cooking wine, less salt, 15 grams of soy sauce, 40 grams of vinegar, 5 grams of minced green onions, 5 grams of minced ginger, 5 grams of minced garlic.

Method: (1) Remove the scales, gills and fins of the yellow croaker, cut off the head of the fish and put it again. After disemboweling and removing the internal organs, wash them and use a knife to cut them into two halves along the spine bone that only the fish's tail is connected, and remove all the spines and small spines. Then, cut the visceral side of the fillet into a wheat ear pattern (0.5 cm deep and 0.3 cm wide) with a knife.

(2) Sprinkle with a layer of salt, drip a layer of cooking wine, and coat with a layer of wet starch.

(3) Pour vegetable oil into a frying spoon, heat it on a hot fire, fry the fish head first, and then split it with a knife and pat it flat. When the oil starts to smoke, put the fish in the fried brown brown, remove it, and lay it flat on a plate with the fried fish head.

(4) Add cooking wine, soy sauce, chicken broth, sugar, vinegar, etc., and mix into a sauce for later use.

(5) Heat the cooked oil in a frying spoon, add the green onion, ginger and minced garlic, stir-fry a few times, and then cook in the prepared sauce. After cooking, drop in cooked vegetable oil (about 50 grams), stir evenly and pour it on the fried fish, wash and sterilize the coriander and cut it into 3 cm long sections, and put it on the edge of the fish plate.

Eggs in red oil

Ingredients: 400 grams of eggplant (purple skin, long), 50 grams of carrots, 50 grams of green peppers, 25 grams of chili oil, 20 grams of soybean oil, 15 grams of soy sauce, 10 grams of cooking wine, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of green onions, 5 grams of ginger, 10 grams of garlic (white skin), 80 grams of vegetable oil, 5 grams of starch (peas).

Method: 1. Peel and wash the eggplant and cut it into hob pieces, wash the carrots and green peppers separately and cut them into elephant eye pieces.

2. Relax the oil in the pot, boil until it is 70% hot, fry the eggplant pieces thoroughly and remove it.

3. Leave 30 grams of bottom oil in the pot, heat it, add green onion (minced) and ginger (minced) to the end, cook cooking wine, soy sauce, fresh soup, add eggplant pieces, add refined salt and monosodium glutamate and burn for a while, then put in carrots and green peppers and fry well, thicken with 10 grams of wet starch (5 grams of starch plus water), pour in red oil, sprinkle with garlic paste, and put it on a plate.