23 dishes are selected, delicious and delicious, full of fragrance, family members are full of praise

I once saw an article that wrote: "At present, food is always thoughtful or greedy. Observe before eating, think during eating, and simmer after eating. Food is natural, chew quietly, gently Aftertaste, extraordinary charm. Eating is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, it is a kind of happiness. Those who can eat will get a warm stomach; Those who eat find a peace of mind." Savour carefully and have a deep understanding! Food has now become a part of our lives. Life is to walk slowly and live slowly. Life does not need a gorgeous coat or sweet words. What life needs is to eat three meals a day and live a plain life. Finish every day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with everyone every day, and cheer for the wonderful life every day!

Old Salted Vegetable Soup

Method 1. Soak the flour in a bowl, add an appropriate amount of water, mix well, and form a dough with moderate hardness. In addition, cut the winter vegetables into pieces, slice the lean pork meat, add ginger, salt, cooking wine and sweet potato starch and mix well.

2. Put a little oil in the net pot, stir-fry the next winter vegetable pieces, mix in an appropriate amount of water, boil and cook for a while, then pull the dough into noodles and put it into the soup, then shake the mixed meat pieces into the The soup is boiled into smooth meat, and finally seasoned with salt and MSG. After the pot is filled with a bowl, sprinkle with chopped green onion to prepare a dish.

Kale mixed with green pepper shreds

Ingredients: 500g green pepper, 150g cabbage, 5g shrimp skin, 5g garlic, 5g green onion, 3g salt, 2g monosodium glutamate, 10g soy sauce, 10g vinegar, 5g flax oil

practice:

1. Peel off the garlic coat and chop into minced garlic;

2. Remove the roots, wash and cut the green onions into silk;

3. Wash the green pepper and cabbage, cut into silk and serve on a plate;

4. Add minced garlic, green onion, salt, monosodium glutamate, soy sauce, vinegar, pepper oil, dried shrimp skin, and mix well.

Hot and sour eggplant

Ingredients: 1 eggplant, 5 red peppers, sesame oil, 3 garlic, half a spoon of peanut oil, 2 tablespoons of light soy sauce, 1 tablespoon of cold vinegar, 1 tablespoon of sugar, 1 gram of salt, shallots

practice:

1. Cut the eggplant in half and steam it thoroughly. Dice garlic, slice chives, and slice peppers;

2. Make another sauce, pour sugar, light soy sauce, sesame oil, salt, cold vinegar, and mix well in the bowl;

3. Let the cooked eggplant cool and tear off the strips;

4. Put the eggplant strips into a bowl, put garlic granules, and pour hot pepper oil to stimulate the fragrance;

5. Pour the sauce and mix well.

Diving beef

Ingredients: 400 grams of beef, 1 piece of green onion, 1 piece of ginger, 3 cloves of garlic, 1/2 tablespoon of pepper, 15 millet peppers, 2 tablespoons of soy sauce, 250 ml brine, 1 tablespoon of glutinous rice wine, and a little coriander.

Method: 1. Wash the beef, put it in a pot of boiling water, hold it tightly, and remove it.

2. Take 250 ml of the brine juice and 550 ml of water, add the cracked ginger cubes, add the soy sauce, put the beef in a high heat and boil, then turn off the heat and soak in the original soup until warm.

3. Finely chop garlic, thin green onions, chop millet, wash and cut into circles, mince a little ginger, and set aside the pepper.

4. Take out the beef slices.

5. Take 200ml of the original marinade, add the spicy millet, ginger, minced garlic, pepper, green onion and glutinous rice juice, put the beef slices evenly in the flat, cover and seal, soak for 8 hours.

6. Remove the beef and serve on a plate, and decorate with coriander.

Daylily mixed vermicelli

Ingredients: 50 grams of day lily, 1 small handful of vermicelli, half a cucumber, half a carrot, 1/2 tsp salt, 1 tsp soy sauce, 1 tsp sesame oil, 1.5 tsp white vinegar

Method: 1. Rub the cucumber on the surface with salt, wash it with running water, and plan it into cucumber shreds. Soak the vermicelli in cold water to soften.

2. Wash the carrots, peel them, and cut into carrot shreds.

3. Soak the day lily, then wash it with running water, pinch off the head and set aside. Put the day lily and vermicelli in boiling water, blanch them, and then cool the water.

4. Put the day lily, vermicelli, cucumber shreds and carrot shreds in a large bowl.

5. Take a small bowl, add salt, soy sauce, sesame oil and white vinegar, and mix well to form a sauce.

6. Pour the sauce from step 5 onto the vegetables. Stir well and serve.

Pork belly with pepper

Ingredients: 350 grams of pork belly, soaked cowpea, 200 grams of green beauty pepper, 1 red beauty pepper; 150 grams of green bean sprouts, 2 scallions, 5 slices of ginger, 5 slices of pepper, 2 grams of peppercorns, 2 grams of sugar, 1 teaspoon of white vinegar, 1 teaspoon of light soy sauce, 1 teaspoon of salt. 1 tablespoon of red oil and chili in cooking wine;

practice

1. After cleaning the pork belly, remove the skin; then cut into thin slices (the thinner the better, if it is not easy to operate, you can put the meat in the refrigerator to freeze until it can be cut and hardened);

2. Put the pork belly slices into the pot with cold water, medium and low heat; turn off the heat when you see the froth (don't open the pot, the pork slices will roll when the pot is opened, and the shape will not look good);

3. Take out cold water and rinse (this will remove part of the fat to make the meat more vigorous); slice green onion and ginger; remove the root of mung bean sprouts and wash; wash and cut sour cowpea into sections; cut green and red beauty peppers (like Especially spicy can be replaced with millet pepper);

4. Without adding oil, pour the capers into the pot and stir-fry slightly to remove the astringency; add half of the sesame pepper and peppercorns in the cold oil in the pot and fry the aroma on low heat; pour the onion and ginger and fry the aroma; add hot water Boil for 5 minutes;

5. Do not remove the condiments; pour in sour cowpea; add light soy sauce, sugar; appropriate amount of salt and white vinegar and boil for 2 minutes; add bean sprouts; cook until it is broken and remove it into a bowl; add meat slices;

6. Cook in the cooking wine to remove the smell and boil for 1 minute (the meat slices are thinner, just cooked); remove the meat slices and put them on top of the vegetables, add red oil chili peppers, and top with diced chili peppers; start the pot and add cold oil Fry the remaining peppers and sesame peppers over low heat until they change color; pour on the crushed peppers while it is hot;

Bamboo shoots in chicken sauce

Ingredients: 500 grams of spring bamboo shoots, 600 grams of clear chicken soup, 100 grams of Coprinus comatus, appropriate amount of salt

Fresh spring bamboo shoots, peel off the skin and remove the old roots. Put a little salt and cook in a clay pot to remove the astringency and part of the oxalic acid.

Prepare the chicken broth, cut the spring bamboo shoots into pieces, and cut the coprinus comatus into pieces, put them in the pot together, simmer on low heat, and season with a little salt. Collect the juice and serve on a plate.

Beef Tenderloin with Garlic and Sweet Beans

Ingredients: 500g sweet beans, 100g beef tenderloin, some minced garlic, a little chopped dried pepper, oyster sauce, light soy sauce, starch, oil.

Method 1. Pinch off the two tips of sweet beans and wash them off, rinse off the blood on the surface of the beef tenderloin, and use the bottled dry garlic for the garlic, which saves the trouble of chopping it yourself.

2. Marinate beef tenderloin with oyster sauce, light soy sauce and starch for half an hour. Put the marinated beef tenderloin in the oil pan on high heat, turn off the heat, use the residual heat to quickly stir-fry the beef tenderloin, and remove it for use when it changes color.

3. Add a little oil to the pot and heat up, add the minced garlic and dried pepper until fragrant, then add the sweet beans and stir-fry over medium heat for three minutes.

4. Add beef tenderloin, add a little oyster sauce and light soy sauce appropriately according to personal taste, add a little water to avoid mashing the pot, stir fry for two minutes on high heat. After the soup in the pot thickens, turn off the heat and put it on the pot

Pleurotus eryngii

Ingredients: 1 Pleurotus eryngii; 1 green pepper; 1/2 carrot; 30 grams of watery fungus; 2 cloves of garlic; 15 grams of ginger; 1 spoon of pickled pepper; 1 spoon of bean paste; 1 spoon of light soy sauce; 1 spoon of sugar ; 2 spoons of balsamic vinegar; 1 spoon of starch

practice:

1. Wash pleurotus eryngii, green peppers, carrots, water-fat fungus, shredded, crushed garlic and finely chopped ginger. Add a little oil in the wok, add the green onion and ginger until fragrant, then add the pickled pepper and bean paste to fry the red oil. Add the carrot shreds and stir fry.

2. After the carrot shreds are fried until softened, add the king oyster mushrooms, green peppers, and fungus shreds and continue to stir fry, add light soy sauce, sugar, balsamic vinegar, a little water and stir fry, stir-fry the water and simmer for 2 minutes. When the ingredients become soft, pour water and starch to thicken just before they are out of the pan.

Garlic Spinach Eggs

Ingredients: spinach, eggs, black fungus, refined salt, vegetable oil, soy sauce, garlic, sesame oil

Method: 1. Wash the baby spinach with roots, put water in the pot, and add the washed spinach when the water is bubbling;

2. Blanch the spinach until it changes color. After it becomes soft, remove the controlled water and set aside. Cleave the larger spinach for easy taste;

3. After soaking the black fungus, blanch it in boiling water, remove it and cut it into silk for later use;

4. Peel the garlic and put it in a garlic mortar, add a little salt to smash into garlic paste, pour in an appropriate amount of sesame oil, and a tablespoon of very fresh soy sauce to taste, stir well and set aside;

5. Beat the eggs into egg liquid, place the pan on the fire and brush a layer of oil on the bottom of the pan with a brush. After heating, pour the egg liquid, shake the pan, spread the egg liquid into egg cakes, and fry them to make golden on both sides. Cut the fried egg cake into thin strips;

6. Take a clean container, add spinach, eggs, fungus, dig in the garlic paste, mix well.

Spicy Edamame Chicken

Method 1. Peel the edamame and leave the beans; diced chicken breast and sprinkle with salt; pour an appropriate amount of cooking wine;

2. Pour in an appropriate amount of soy sauce; sprinkle in potato starch, stir well, and marinate for 10 minutes;

3. Pour more oil in the wok, pour in the marinated chicken, stir-fry and serve;

4. Stir-fry the diced chicken in the pan and heat it with a little oil, pour a tablespoon of tempeh spicy sauce and stir fry until fragrant;

5. Pour in edamame and stir fry; then pour in diced chicken and stir fry; pour starch in before leaving the pan and stir fry evenly

Loofah roasted fresh mushrooms

Ingredients: 1 loofah, 5 shiitake mushrooms, 50 grams of lean pork, appropriate amount of chopped green onion, 1/2 tbsp soaked chili, 1 tsp salt, 1 tsp sesame oil, 1/2 tsp chicken essence, 1/2 small pepper powder key, spoon;

practice

1. Wash and slice the loofah and shiitake mushrooms, cut the pork into small slices; pour oil in the pot, add the meat and fry until fragrant;

2. Add green onion; add pepper powder; add mushrooms and stir fry to taste; add soaked chili and stir fry;

3. Put the loofah; season with salt; stir-fry on high heat and add sesame oil; just put the chicken essence out of the pot;

Tips: 1. It is not advisable to fry the loofah for too long after being put in the pot, as this will not only produce water, but also affect the taste.

2. This dish is not easy to add soy sauce, it is fresh and refreshing.

Stir-fried Pork Ears with Fungus and Cucumber

Ingredients: Braised pork ears, cucumber and black fungus

Production: 1. Prepare raw materials;

2. Heat the pan with cold oil, put the garlic slices in it to saute;

3. Put the pig ears in and stir fry;

4. Stir fry a few times and then add appropriate amount of soy sauce, stir fry for color;

5. Put in the black fungus and continue to stir fry;

6. Stir fry a few times and then add cucumber slices to stir fry;

7. Stir fry twice and add appropriate amount of salt to taste;

8. Put it in a small bowl and sprinkle with chopped green onions on the surface.

Steamed Golden Pomfret

Method 1. Finished drawing.

2. Remove the internal organs and clean the gills of the golden pomfret. Make a few strokes on each side of the fish body.

3. Sprinkle salt on the fish body, massage with cooking wine for two minutes, add green onions and ginger and marinate for 15 minutes. (Put some large pieces of green onion and ginger in the belly of the fish)

4. Cut green onion, ginger, and chili for use.

5. Bring water to a boil in the pot, add the marinated fish, sprinkle some ginger, and steam for 8 minutes on high heat.

6. After the fish is steamed, take it out, pick up the green onions and ginger, and drizzle with steamed fish soy sauce.

7. Sprinkle onion, ginger and chili shreds again.

8. Pour the oil in the pot and bring it to a boil.

9. Pour evenly on the fish.

Spicy Stir Fried Kidney

Ingredients: appropriate amount of onion, appropriate amount of black fungus, 2 pork kidneys, 2 green onions, 1 ginger, 3 cloves of garlic, optional dried chili, a little cooking wine, a little oyster sauce, a little soy sauce, a little chicken essence, a little bean paste, a little sugar, A little pepper powder, a little balsamic vinegar, and any peppercorns

practice

1. Wash the pork kidneys.

2. Cut in half.

3. Tear off the fascia.

4. Remove the white part.

5. Vertical cut and draw the hole without cutting off.

6. Cut a row of cuts and cut into strips. After cutting, soak in clean water to remove the smell.

7. Soak the black fungus with hot water.

8. Shred the ginger, smash the garlic, dice the green onion, cut the green onion, cut the dried pepper in half, and shred the onion.

9. Prepare a small bowl, add a spoonful of light soy sauce, a spoonful of vinegar, a little sugar, a spoonful of cooking wine, a spoonful of oyster sauce, pepper powder, chicken essence and mix thoroughly and set aside. Remove the kidneys after soaking and drain.

10. Pour the oil in the pot and heat it up, add a tablespoon of Pixian bean paste, green onion, ginger, garlic, pepper, and dried chili, and stir fry with red oil.

11. Lower the onion fungus and stir fry evenly.

12. Pour into the kidneys and stir well over high heat.

13. Pour in the pre-adjusted sauce and stir-fry on high heat until the kidneys are cooked.

14. Just sprinkle chopped green onion before serving.

Griddle Cauliflower

Ingredients: 300g organic cauliflower, 150g pork belly, rapeseed oil, salt, green onion, ginger, garlic, cooking wine, light soy sauce, old godmother, green pepper, red pepper

Method: 1. After the water in the pot is boiled, add a little oil and salt, and put in the broken organic cauliflower.

2. 20 seconds after the water is boiled again, remove the cauliflower and soak in clean water to cool down.

3. Pour rapeseed oil into the pot, add pork belly and stir fry, while adding onion, ginger and garlic.

4. Add salt, cooking wine, light soy sauce, Lao Gan Ma and stir fry.

5. Cut the sharp pepper and red pepper into diamond-shaped slices. Put the organic cauliflower into the pot and stir well.

Parsley mixed with shredded radish

Ingredients: 600g white radish, 50g coriander, white vinegar, salt, vegetable and fruit powder, pepper oil

practice:

1. Wash coriander and cut into sections, peel the white radish and rub into filaments;

2. Add 2 teaspoons of salt to the radish, stir well with chopsticks, and marinate for 5 minutes;

3. After the shredded radish water is basically drained, squeeze the water out for use;

4. Put the squeezed radish shreds into a large basin, add vinegar, salt, vegetable and fruit powder and mix well;

5. Add pepper oil and mix well.

Sweet and Sour Cabbage

Ingredients: cabbage, light soy sauce, sugar, vinegar, chili, onion, garlic

Method: 1. Wash the cabbage and cut into pieces;

2. Pour oil in the pot, add onion, garlic, red pepper and saute;

3. Put in the stalks of Chinese cabbage and stir fry, then add the cabbage leaves and stir fry;

4. Add a little light soy sauce, a tablespoon of white sugar, add an appropriate amount of vinegar, cover and stew until the cabbage is soft and rotten.

Fried Bacon with Beans

Method: 1. Pick the beans, take a little water, and cut the bacon into small pieces for later use;

2. Put the garlic in a hot oil pan and saute, then add the bacon and fry until it is transparent and scoop it up for later use. Add the beans and stir-fry with some water. Finally, add the bacon and stir-fry together. Add some salt and chicken essence to adjust the flavor.

Oatmeal Steamed Ribs

Ingredients: oatmeal, ribs, steamed meat powder, cooking wine, light soy sauce, dark soy sauce, green onion, ginger, salt

practice:

1. Wash the ribs and cut into large sections, add light soy sauce, dark soy sauce, salt, cooking wine, green onions, and ginger, stir well and marinate for a good taste.

2. Take an appropriate amount of oatmeal, mix the oatmeal and steamed meat powder evenly.

3. Pour the flour into the marinated ribs and stir evenly.

4. Put the mixed ribs in a steamer and steam for more than 30 minutes until the ribs are soft.

5. Sprinkle an appropriate amount of green onion on the surface.

Cheese Bacon Rice Ball

1. Prepare the ingredients

2. Cut the cucumber into four pieces, sprinkle an appropriate amount of salt and stir evenly until dehydrated for later use!

3. Cut the bacon into square pieces, pour an appropriate amount of frying in the pan and set aside!

4. The cheese slices are also cut into square slices, and all the ingredients are ready!

5. Put the rice, bacon, cucumber and cheese slices together and stir well!

6. Use a mold or hand to make a rice ball directly!

Scrambled eggs with snow peas

Ingredients: 20 snow peas, 3 eggs, salt light soy sauce, cooking wine

practice:

1. Knock the eggs into a bowl first, add half a teaspoon of salt and 1 tablespoon of cooking wine, stir well with chopsticks

2. Wash the snow peas and pinch off both ends

3. Pour oil in the frying pan, like scrambled eggs, so that the fried eggs will be fluffy. When the oil is hot enough to smoke, pour the beaten egg liquid into the pot, and when you can hear a "sizzle", it means that the oil is hot to a suitable level

4. After the egg is poured into the pot, use chopsticks to quickly draw a circle in the pot to mess up the egg liquid, so that the egg can be cooked quickly, and immediately after seeing the egg liquid solidified

5. Pour some oil into the pan with an appropriate amount of scrambled eggs. After the oil is hot, pour snow peas into the pan, stir fry for 2 minutes on high heat, pour 1 tablespoon of light soy sauce, and then pour the previously scrambled eggs into the pan. I think it can add some salt, stir fry a few times, and it will be out of the pot.

Stir-fried Cauliflower with Shrimp

Ingredients: 1 cauliflower, 8 shrimps, appropriate amount of Pixian watercress, appropriate amount of chili.

practice:

1. Wash the cauliflower and soak in salt for 20 minutes.

2. Remove the mud line from the shrimp.

3. Put the peppercorns in the pan until fragrant.

4. Add the spicy millet and bell pepper minced garlic.

5. Add Pixian Douban and stir-fry the red oil.

6. Pour the cauliflower.

7. Put in the shrimp and stir fry until cooked