14 dishes that are so fragrant to lick your fingers, simple and easy to cook, nutritious and delicious, and all you have eaten are praised!

Chongqing Roast Chicken

Materials

Boy chicken, 1 potato, 3 shiitake mushrooms, 8-10 green red peppers, 3-4 ginger, garlic, onion, appropriate amount of pepper, dried chili, a little bay leaf, cinnamon, star anise, a little bean paste, 2 tablespoons of cooking wine, 1 tablespoon of butter, appropriate salt, a little sugar

practice

Materials ready

Rinse the chicken more and drain the water

Saute the spices first

Pour the chicken nuggets and fry dry

Fortified wine

2-3 spoons of bean paste

Appropriate amount of light soy sauce, about 15 grams, stir well

Add water to the chicken nuggets

Bring to a boil, reduce to medium and simmer for 20 minutes.

Pour in the mushrooms and potatoes, add a little salt and sugar to taste, and simmer slowly over medium heat for about 15 minutes until soft

Sprinkle green and red peppers before serving, stir-fry and you can get out of the pan!

Salt-fried tofu, its method is very simple, do not use too much seasoning, just sprinkle salt in the process of making, use salt to stimulate the taste of the tofu ingredients, bite, the surface of the tofu has a slight salty taste and tofu Its own faint bean aroma fills the mouth.

Salt fried tofu

300 grams tofu, 5 grams of sea salt, appropriate amount of Thai sweet and spicy sauce, 60 grams of cooked lard, 20 grams of soybean oil

Method 1. Cut tofu into thick slices for later use

2. After the pan is preheated, add soybean oil and lard to heat

3. Put in the cut tofu and fry slowly. During the frying process, sprinkle salt on the surface of the tofu, fry the tofu until golden brown and turn it over.

4. After turning the noodles, sprinkle in salt and continue frying until the tofu is golden on both sides

5. After cooking, sprinkle chopped green onions on the tofu. If you like spicy food, sprinkle with chopped fresh pepper.

Kung Pao Chicken

Ingredients: 100 grams of chicken breast, 50 grams of peanuts, 1 green onion, 3 tablespoons of vegetable oil, 1/2 teaspoon salt, 1 tablespoon vinegar, 1 teaspoon sugar, 2 teaspoons light soy sauce, 2 tablespoons cooking wine, 2 teaspoons starch, Pixian 1 tablespoon of bean paste

practice:

1. Dice chicken breasts, mix well with 2 tablespoons of cooking wine and 1/4 teaspoon of salt, and marinate for 15 minutes;

2. The peanuts are deep-fried and cooked to control the oil;

3. Adjust a bowl of juice: 1 teaspoon sugar, 2 tablespoons vinegar, 2 teaspoons light soy sauce, 1/4 teaspoon salt, and mix well;

4. Cut the green onions into small pieces; add 1 tablespoon of vegetable oil and 2 teaspoons of starch to the marinated chicken breasts before frying;

5. Pour 2 tablespoons of vegetable oil in a saucepan, heat it over medium heat, spread the diced chicken breasts, set aside;

6. Start the pot and heat the oil, add 1 tablespoon of Pixian bean paste, fry out the red oil, pour in the chicken breasts, green onion, and the sauce, collect the juice on high heat; pour in the peanuts, stir well and take it out of the pot

Stir-fried pork belly with garlic moss

Ingredients ginger; pork belly; garlic moss; bean paste; salt; dried chili; garlic

Cut the pork belly into thin slices (the meat is easier to cut thinly when it is slightly frozen), then blanch it in boiling water to remove the foam, remove it and set aside.

Puree the garlic and ginger, and put them together with the dried chilies cut into small pieces.

Open the fire, directly pour the pork belly and a small amount of hot water (do not add any oil) and start to simmer all the oil in the pork belly until the fat part of the pork belly becomes transparent.

At this time, set aside the pork belly, pour ginger, garlic and chili in the lard and stir fry for a nice flavor.

Add a spoonful of bean paste, stir slightly and add garlic moss. After stir-frying, taste the taste. If it is not salty, add light soy sauce or salt. The garlic moss is not so fast-cooking, so it will take about 2 minutes before it can be cooked.

Hot and sour crispy lotus root

Ingredients: one lotus root, one spoonful of Laoganma tempeh chili sauce or spicy oil, two spoons of vinegar, one spoonful of light soy sauce, one teaspoon of sugar, one third teaspoon of salt, appropriate amount of green onion, three dried red peppers, Chinese pepper Half a spoon

practice:

1. Peel the lotus root, wash and slice it, soak it in cold water for later use, and drop some white vinegar into the water. Minced garlic, shredded ginger, shredded green and red pepper, chopped green onion, dried pepper, and set aside

2. Remove the lotus root from the soaking water, boil water in the pot, cook the lotus root slices for two minutes, remove the cold water twice, drain the water for later use

3. Hot pot with cold oil, stir fragrant ginger garlic, dried chili and pepper

4. Add lotus root slices and stir fry a few times

5. Add a spoonful of Laoganma tempeh hot sauce

6. One spoon of light soy sauce, two spoons of vinegar

7. One teaspoon of sugar, 1/3 teaspoon of salt, stir fry evenly

8. Add the green and red pepper and stir fry a few times

9. Add the chopped green onion and fry it out

Yellow simmered beef

Ingredients: beef (fun ribs) 750 grams.

Accessories: 100 grams of red pepper.

Seasoning: 5 grams of Daqu wine, 3 grams of monosodium glutamate, 6 grams of white sugar, 3 grams of rice wine, 3 grams of soy sauce, 5 grams of green onions, 3 grams of ginger, 30 grams of peanut oil, 10 grams of duck oil.

Production:

1. Wash the beef ribs, cut them into 3 cm square pieces with a knife, put them in a pot of boiling water, scald the blood, remove them and wash them with water.

2. After removing the stems and seeds of the red pepper, cut into thin filaments and put in the plate.

3. Heat the wok, scoop in peanut oil, heat up, add the scallions, ginger slices, stir until fragrant, then add the beef cubes, stir-fry a few times, add 750 grams of water, bring it to a boil, and skim it Move the froth to a low heat and cook slowly. When the meat is crispy, add soy sauce, Shao wine, sugar, and salt to braise until it tastes good. Then change the heat to a thick marinade and place it in a deep dish.

4. Heat the wok again, scoop the duck oil to heat, add shredded red pepper, add salt and monosodium glutamate, stir-fry until ripe, pile on the beef and serve.

Spiced Chicken Feet

Ingredients: chicken feet 4 taels per catty, 1 tablespoon of soy sauce (for coloring), 3 teaspoons of salt, 2 teaspoons of cooking wine, 8 rock sugar, 2 teaspoons of oyster sauce, 5 slices of ginger, 3 garlics,

Spices: 1 star anise, 3 bay leaves, 1 small piece of cinnamon, 1 gram of cumin, half a grass fruit, 2 dried chilies, and a piece of tangerine peel.

Practice steps:

1. Clean the chicken feet and cut off the nails with a knife. After buying the chicken feet, cut the chicken nails, rinse and blanch them in the pot. Put a few slices of ginger and a small amount of cooking wine in the pot. Bring to a boil, skim off the foam, remove the chicken feet after 2 minutes and rinse with cold water.

2. Pour a small amount of oil in the hot pan, first put the ginger and garlic, then add the spices after the aroma, and stir-fry for the aroma. (Fried spices, marinated chicken feet are more fragrant)

3. Put the chicken feet in the rice cooker, add a few slices of ginger, and pour the fried spices and oil into the pot.

4. Pour half a bowl of water, add fuel-consuming, soy sauce, cooking wine, rock sugar, and mix well.

5. Press the cooking button to start cooking. After the aroma comes out of the pot, turn on the rice cooker and turn the chicken feet to make the chicken feet evenly flavored, preferably 2-3 times.

6. When the rice cooker expires, the heat preservation will automatically turn on. At this time, the juice in the pot will become thick and the chicken feet will be cooked. The smell of the house.

Stir-fried beef with shallots

Ingredients: 500g beef, 2 green onions, a little garlic, light soy sauce, salt, white pepper, sesame oil, starch, egg white, cooking wine, dark soy sauce, edible oil

practice

1. Wash and shred beef, put an egg white, cooking wine, and soy sauce in a bowl, mix well and marinate for ten minutes, then add starch and cooking oil and mix well for later use;

2. Cut the green onion into sections, and cut the garlic into minced garlic for later use;

3. Pour proper amount of cooking oil into the wok, add half of the shallots and minced garlic after the oil is hot, and saute;

4. Then put in the shredded beef, stir-fry on high heat until the shredded beef changes color, then add the remaining green onion, light soy sauce, salt, white pepper, and sesame oil, stir fry for about one minute, and it will be out of the pot.

Stir-fried cabbage with tofu

Ingredients: Marinated tofu, cabbage, dried chili, dark soy sauce, light soy sauce, salt, green onion, ginger and garlic

practice:

1. Cut the tofu into small pieces, shred the cabbage, prepare the chopped green onion, garlic slices, ginger slices and chili slices;

2. Put a little oil in the pot, add ginger slices, garlic slices, chili slices and chopped green onion in turn after the oil is hot and stir fragrant;

3. Add shredded cabbage and stir fry. Add seasoning. Old soy sauce. Stir-fry the water in the shredded cabbage;

4. Add the tofu cubes. At this time, stir fry lightly. Use the soup from the cabbage to stew the tofu;

5. After the surface of the tofu changes color, stir fry carefully and take it out.

Southern Milk Steamed Chicken Wings

Materials

Main ingredients chicken wings 380 grams southern milk 2 pieces

Supplements: tempeh 10 grams ginger 8 grams sesame oil 1 tablespoon shallots 5 grams cooking wine 1 tablespoon salt 3 grams

practice

1. Wash the chicken wings and drain the water

Add a little southern milk to 2.2 pieces of southern milk, prepare ginger, shallots, and add 1 tablespoon of sesame oil to 10 g of tempeh soak for 10 minutes

3. Chop each chicken wing into 2 sections and then use salt, cooking wine, green onion and ginger to mix well, add tempeh to the southern milk, crush and mix well

4. Pour the tempeh southern milk into the chicken wings and grab well, wrap in plastic wrap and let stand for 2 hours

5. Then steam in a pot on cold water for 30 minutes

6. There is a lot of soup in the steamed chicken wings

7. Pick up the chicken wings and return the soup to the cooker over high heat to make a thick juice and turn off the heat

8. Pour the soup into a bowl and add chopped green onion to serve

Fried squid rolls

Ingredients: 400 grams of water-fat squid, 100 grams of cucumber, 10 grams of green onions, 5 grams of ginger, 5 grams of garlic, 20 grams of cooking wine, 2 grams of salt, 2 grams of monosodium glutamate, 2 grams of sugar, 10 grams of water starch, appropriate amount of edible oil.

Production:

1. Wash and remove the head, bone and inner membrane of the squid. Cut into wheat ears from the inside and cut into diamond-shaped slices for later use.

2. Wash the cucumbers, cut into diamond-shaped slices, and pickle them with a little salt to drain off the water.

3. Finely chop the green onion and ginger, pat the garlic and cut into pieces.

4. Make water in the pot, boil and pour in the cut squid slices. After the squid slices are rolled, remove them to control the moisture and set aside.

5. Make oil in the pot, add squid rolls and cucumber slices when 60% of the heat is hot, and remove the oil for use.

6. Leave a little base oil in the pot. When it is 80% hot, add the chopped green onion and ginger until fragrant, cook the cooking wine, add the squid, cucumber slices, add salt, MSG, and sugar. It can be eaten out of the pan after being evenly fried.

Golden thread dripping small row

raw material:

100 grams of pork ribs, 3 plums, 20 grams of French drawing sugar, a little lemon juice.

seasoning:

The amount of ginger onion juice, salt, Huadiao wine, pepper, rock sugar, white vinegar, powdered sugar, salad oil.

practice:

1. Chop the pork chops into sections, rinse the blood water with running water, add ginger onion juice, salt, pepper and Huadiao wine to pickle for later use.

2. Put the salad oil in the pot and heat until 80% hot, and fry the lower ribs until the surface is light yellow.

3. Add clean water to the pot, add the fried pork ribs and plum, add lemon juice and rock sugar, when the juice is almost dry, cook in white vinegar, and put them on a plate in the form of "per person per person".

4. When the French brushed sugar is boiled to 160℃, pull out the sugar shreds on the ribs in the plate, and finally sprinkle with powdered sugar and add baby cabbage leaves to garnish and serve.

Stir-fried Pork with Hang Pepper

Materials

Main ingredients: pork 200g, hang pepper 80g, oily tofu 80g

Auxiliary oil 30 grams braised soy sauce 15 grams salt 3 grams cornstarch 1 spoon cooking wine 15 grams white sugar 5 grams

practice

1. Prepare oily tofu, wash the pepper

2. Cut the hang pepper diagonally into slices

3. Add salt, cooking wine, braised soy sauce and cornstarch to the pork slices and marinate for 1 hour

4. Pour the oil in the hot pan, burst the pork slices under warm oil until all the color changes

5. Save the bottom oil and stir-fry the peppers until they change color, then serve and set aside

6. Return the pork slices and oiled tofu to the pot and stir-fry evenly, then add a little boiling water to let the tofu and the pork slices fuse, then pour in the pepper and add the white sugar to taste, then turn off the heat

7. Serve

Stir-fried squid whiskers

Ingredients: 250 grams of fresh squid, accessories: 30 grams of celery,

Seasoning: 4 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate, 10 grams of chili (red, sharp, dry), 3 grams of Chinese pepper, 2 grams of white sugar, 15 grams of lard

practice:

1. Wash the squid, add salt and taste, put it in a boiling water pot and remove it;

2. Wash parsley and cut into "single notes";

3. Put the lard in the pot and heat up, add the dried chili section, pepper and ginger, and stir-fry the squid together. Add salt, monosodium glutamate, parsley, and sugar and stir well. Serve from the pot and serve.