I recommend 22 special dishes. I often cook them for my family. Even the picky eaters eat big.

I once saw an article that read: "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!

Delicious large plate chicken

2 tablespoons of fresh soy sauce (about 1.2kg) three yellow chicken (about 1.2kg) pepper 3-5g rock sugar about 35g 2 spoons of bean paste ≈ 20g 1 scoop of Pixian bean paste ≈ 10g tomato sauce about 8-10g (flavor) dried chili and a little green onion A little ginger slices 2-3 star anises 2 bay leaves 1
green pepper: 3-4 torn slices, red hot pepper: 2-3 roots cut into sections
Beer: 1 can of
practice, 2 tablespoons of oil under the pot, heat the oil Add the peppercorns to explode the fragrance, remove the peppercorns and leave
the rock sugar in the oil . Cook on a low fire until the caramel color appears. Pay attention to the fire. Then remember to stir with a spatula to heat the sugar evenly. Don't cook it will be bitter.
Under rapid chicken, stir for about 5 minutes, the chicken are golden yellow
under bean paste, sauce, tomato sauce, stir, add dried chili, fried with anise, and remove portions of pepper before
the sauce continued fried evenly
poured A can of beer. After boiling, you can add appropriate hot water to make the broth cover the chicken. Add ginger, bay leaves and other spices. Bring to a boil, cover on low heat and simmer for about 10-15 minutes. The
chicken is soft. Add potato pieces and simmer for 10-15 minutes.
Taste and season. If the soup is too much, just accept it, then add green pepper slices and red pepper segments Stir fry some and you can
cook the fried beef with peas

Ingredients: Pea kernels 150 g beef 250 g
supplements onion 50 g red pepper 20 g garlic flakes 10 g ginger 10 g oyster sauce 1 tablespoon light soy sauce 1 tablespoon dark soy sauce a little starch half a tablespoon water moderate egg white half cooking oil moderate salt 3 Gram method
1. Cut the beef, see the cut of the beef, cut it horizontally, and cut it off, so that the fried beef does not taste wood.
2. Marinate the beef. When marinating the beef, first add water, add a small amount, and beat regularly to allow the beef to completely absorb the water before adding it again, then add salt, starch, and egg white half and continue to stir, and finally add a small amount The edible oil locks in moisture. Add half a catty of beef to about 30 grams of water, depending on the quality of the beef and the whipping technique. Some water-infused meat is not easy to add water, and the mixed beef is moist and shiny. If you have baking soda, you can add a small amount of baking soda to make it more tender.
3. Stir-fried beef ingredients and seasonings, prepare the sauce, which contains oyster sauce, light soy sauce, dark soy sauce, water, and a small amount of starch and mix well.
4. The prepared pea kernels, boil the pot under water, cook for about two minutes and then remove the cold water.
5. Sauté the ingredients, then add the beef and stir fry. The heat should not be too small when frying the beef. It should be spread quickly so that the beef is heated quickly and evenly, and stir fry quickly.
6. After the beef is fried until it changes color, add peas kernels, red pepper, add the prepared sauce and stir fry evenly.
7. Fry until evenly, the juice is collected, the pea kernels are green, the beef sauce is delicious and the meal is nourishing home cooking.
8. It is delicious and nutritious.
Fried Beans with Ground Beef

Ingredients: 100 grams of beef filling, long beans, 1 edible oil, appropriate amount of
auxiliary ingredients, light soy sauce, 2 tablespoons of salt, 1 tablespoon of onion, ginger, appropriate amount of green pepper, red pepper, appropriate amount of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of pepper, 1 teaspoon of chicken essence, appropriate method
1. Add salt, light soy sauce, pepper, and cooking wine to the beef, stir well, and marinate for 10 minutes to make it more delicious.
2. Wash the long beans and cut them into small pieces, as long as you like.
3. Prepare some chopped green onion, minced ginger, a not too spicy line pepper and a little red pepper for color matching.
4. Heat up the wok and pour in appropriate amount of cooking oil. After the oil is hot, add the chopped green onion and minced ginger and stir fry for a fragrance. Then add the marinated beef filling and stir-fry until slightly discolored.
5. Put the beans in, stir fry evenly, add salt according to your family's taste.
6.2 spoons of soy sauce, adjust the taste and color, you can use soy sauce without soy sauce.
7. Add 1 tablespoon of oyster sauce to the beans and stir fry evenly.
8. A little bit of water makes this dish a little bit soupy, and it’s more delicious with rice. Cover the lid and simmer for 3 minutes until the beans are soft and tender.
9. Add the cut red peppers, add some color, and stir-fry for a while and you can put them on the pan.
Griddle Organic Cauliflower

Use organic cauliflower half a pork belly, a little dried chili, a little garlic seeds, a little sugar, a little light soy sauce, and a little soy sauce
. Slice garlic seeds for use.
Heat the pan into the oil, add the pork slices and fry until fragrant, add the garlic slices, dried chilies, and fry until fragrant, put the cauliflower, and put the cauliflower in the pan. Cover the pan with the lid. Turn it on and turn it off from time to time to watch the cauliflower change. When it is soft, you can put light soy sauce and sugar, stir-
fry and stir evenly, sprinkle some water to make the vegetables a little bit moist and delicious, and they can be out of the pan when part of the water has evaporated

Haimi Winter Melon Ball

Preparation materials: about 40 grams of sea rice, 1/3 of winter melon, 15 grams of chopped green onion, 8 grams of chives, 2 tablespoons of water starch, 1 tablespoon of light soy sauce, 2 grams of salt, 1/4 teaspoon of chicken essence, 5 grams of sesame oil Production:

1 Rinse the sea rice and soak it in pure water for 15 minutes until the sea rice becomes soft. Keep the water soaked in sea rice.

2 Use a spoon to dig the winter melon meat into balls and set aside.

3 Heat the pot, add 1 tablespoon of oil, add sea rice and fry until fragrant, then add chopped green onion and stir fry.

4 Add winter melon balls, stir fry for 1-2 minutes, add light soy sauce.

5 Pour the seaweed soaked water, bring to a boil, cover the pot, turn to a low heat and cook for about 5 minutes, until the melon balls are cooked through.

6 Add water starch, thicken the soup, serve it out, and sprinkle with chopped green onions.

Tips: 1. It is very fresh to cook winter melon with water soaked in sea rice. Do not add too much salt. 2. Burn the winter melon until it is transparent.

White Rabbit

Ingredients: salt, sugar, chicken essence, tempeh, noodles, rabbit meat, peanuts, green
onion, ginger, garlic, light soy sauce, vinaigrette, cooking wine, red oil, chili, watercress, noodles, pepper noodles, pepper noodles, pepper oil, sesame oil , clean the rabbit, cool the water in a pot, add green onions, cooking wine, pepper, and salt Add a little soda noodles, boil and cook until broken. Use a toothpick to poke in bloodless water and turn off the heat. Let it cool naturally, then remove and chop into small pieces.
Put the peanuts and a packet of salt into a pot and fry on medium-low heat until the crackling stops.
Turn off the heat immediately, sift off the salt and put it in a basin to cool, remove the peanut skins; chop the watercress and tempeh finely, add the oil in the pot to 30% heat down into the bean out of marked oil, then down into the bean tempeh small fire fried dried moisture, dishing out and let cool;
the ginger and garlic mash, pour into soup and cook rabbits, ginger and garlic to make water;
the crisp watercress, ginger Garlic water, red oil chili, sesame oil, light soy sauce, sweet and sour (ratio 1:2), salt, chicken essence, pepper noodles, and pepper oil are mixed into the sauce, and taste while
mixing until it is adjusted; add rabbit meat to seasoning juice and salt and mix thoroughly roasted peanuts transfer to a plate, sprinkle chives flower
focus slip tofu balls

Ingredients pork belly stuffing, salt, sugar, chicken essence, tender tofu, green red pepper, onion, ginger, light soy sauce, vinaigrette method,
tender tofu, remove the old skin, use a spoon to puree, and add the pork belly, minced green onion, egg white, water starch, pepper and a little salt Whip up strength in one direction.
Heat the oil in the pot and pour the flour into a large bowl at the same time, squeeze the meatballs out of the tofu meat filling, roll the balls in the large bowl, and coat them with a layer of starch. When
the oil temperature rises to 50% hot, place the balls one by one Fry it and remove it. When the oil temperature rises to 70% hot, heavy oil until golden and remove the oil.
Take a bowl, mix the cooking wine, light soy sauce, vinegar, salt, sugar, chicken essence and fresh soup into a flavored sauce,
leave a little base oil in the pot, add the green onion, ginger, green and red pepper slices to saute, add the balls , Cook into the sauce, wait for two seconds to stir evenly, so that the balls are evenly coated with a layer of sauce.
Stir Fried Chicken Gizzards

Ingredients: 300 grams of chicken gizzards,
supplementary oil, 20 grams of cooking wine, 20 grams of salt, 3 grams of white wine, 5 grams of shallots, 7 grams of ginger, 10 grams of cornstarch, 2 tablespoons of green garlic, 3 pickled peppers, 3 braised soy sauce, 10 grams
Method 1. Wash and cut the green garlic Prepare the pickled pepper and ginger, add the green onion and ginger to soak in water
2. Wash
the chicken gizzards 3. Cut the chicken gizzards with a cross knife and then cut into long strips
4. Put in a bowl, pour the green onion and ginger water and water extract liquor soaked ten minutes then add salt, wine and grasping absorbed marinated raw powder 20 minutes
5. pour oil pot
6. the hot oil temperature of 5 was added rapidly picked up the gizzards to the designated color dispersion containing the backup
7 Then pour shredded ginger and pickled peppers and stir fry for a fragrance
8. Pour in the chicken gizzards and cook 10 grams of cooking wine
9. Add the braised soy sauce and stir-fry evenly
10. Then pour the green garlic and stir-fry the
peppers and sesame beans.

Ingredients: green pepper, fresh red beans, sharp pepper, chives and garlic.
Cook the fresh red beans until the cover breaks open. Remove and drain the water. After frying in 70% hot oil, remove the oil and
leave a little bottom oil in the pot. Add green peppercorns and fry until fragrant, add garlic and pepper rings and fry until fragrant.
Add red beans, add salt and chicken essence, stir well, and sprinkle a large handful of diced chives before boiling.

Chicken Wing Root with Tempeh and Sweet Pepper

Ingredients: chicken wings root 500 g sweet pepper 120 g
auxiliary oil 30 ml tempeh 10 g salt 3 g cooking wine 15 ml ginger 10 g garlic 5 g chopped green onion appropriate amount of sugar 5 g
practice. Chicken wings root thawed
2. Wash each chicken wing Cut the root with a knife for 2 knives
3. Wash the sweet pepper and cut into pieces
4. Prepare the tempeh, green onion, ginger and garlic
5. Heat the pan and pour oil
6. Heat the oil for 7 minutes, pour into the sweet pepper and fry it until the skin changes color, and then serve
7 Pour the tempeh and green onion, ginger and garlic until fragrant
8. Then fry the chicken wings and roots in the pan until the skin is discolored
9.
Add salt and stir-fry evenly 10. Add cooking wine
11. Add boiling water and chopped green onion
12. Cover the high heat and bring to a low heat 20 minutes
13. After that, turn on high heat and add sugar to collect the juice.
14. Then return the bell peppers to the pot and stir evenly, then turn off the heat and turn the
radish stew

Ingredients: Lamb chops, 1200 grams, white radish, 500 grams,
accessories, green onions, 10 grams, pepper, 5 grams, ginger, 15 grams, peppercorns, 20 grains,
cooking wine, 1 teaspoon, 1/2 teaspoon, salt . Method 1. Ingredients: lamb chops, white radish
2. Cut lamb chops Block
3. Discharge the cut lamb into running water and rinse
. 4. Put enough water into the boiling pot, put the lamb chops, add a small handful of pepper and a teaspoon of cooking wine, and boil on high fire
5. After boiling, remove the blood powder
6 .
Remove the blanched lamb chops. 7. Put in a boiling pot.
8. Add enough water, then add the onion and ginger slices.
9. Cover the lid and
simmer on a low heat. 10. Simmer for about 30 minutes. after the addition amount of salt, cover and continue to simmer for
11 chops stew time larger than the white radish Peel slab
12. the soft, thick soup stew chops white radish and simmer for about ten minutes into the
13 . Stew until the white radish becomes soft, turn off the heat, add pepper according to your own taste to
sauté the sausage with bitter gourd

Ingredients: Bitter melon, 280 g, sausage, 150 g,
auxiliary oil, 30 ml, salt, 4 g, minced garlic, 6 g, ginger, 5 g cooking wine, 10 ml, chicken essence, 2 g white sugar, 3 g
Method 1. Prepare ingredients
2. Wash the sausage with warm water, and put it in a basin Pour the cooking wine and cover and steam for 15 minutes
3. Wash the bitter gourd and cut open to remove the seeds and white film inside
4. Cut into slices
5. Prepare the ginger and garlic slices
6. After the water in the pot is boiled, pour the bitter gourd and add 2 grams of salt to blanch Rinse and wash with water.
7. Cut the steamed sausage into thin slices.
8. Heat the pan with warm oil and add ginger and garlic until fragrant.
9. Pour in bitter gourd and stir fry.
10. Add salt and stir fry evenly.
11. Pour in the sausage and stir fry. evenly
uniformly chicken 12. Add sugar and stir-fry pan flame
pickled meat beans acid

Ingredients: pork leg 200 g capers, 350 g
supplementary oil, 30 ml ginger, 7 g salt, 2 g chicken essence, 2 g pickled peppers, 20 g bean paste, 1 tablespoon sugar, 5 g cornstarch, 1 tablespoon, 15 ml cooking wine
Practice 1. Prepare ingredients
2
.Prepare pickled peppers , garlic, bean paste, ginger slices 3. Wash the pork and cut into cubes. Use salt, starch and cooking wine to marinate for 2 hours. Wash the tamarind beans and dice, and chop pickled peppers and garlic
. 4. Warm oil in a hot pan
5. First, fry the pork cubes until all the color is changed
. 6. Save the bottom oil and add all the seasonings until fragrant.
7. Pour the capers
8. Stir fry until the aroma is added. Add the pork cubes
9. Add salt
10. Add in Chicken Essence
11. Sprinkle chopped green onions and serve
delicious dishes!

Tofu Shrimp Broccoli

Ingredients: soft tofu, broccoli, shrimp, salt, cooking wine, starch, cooking oil, onion, garlic, oyster sauce

practice:

1. Cut soft tofu into cubes, tear the broccoli into small pieces, boil water and put a little salt in a pot, add tofu and broccoli for a while;

2. Remove the shrimp head and the shrimp line and wash, add salt, cooking wine and starch for 15 minutes to taste;

3. Put a little more oil in the pot, stir-fry the shrimps under 70% heat, stir-fry for later use, add green onions and garlic in the remaining oil, add tofu, stir fry with Meiji umami sauce, oyster sauce and salt;

4. Add shrimp and broccoli, add starch water to thicken and simmer for 3 minutes.

Fermented rice balls

Ingredients: glutinous rice flour, eggs, rice wine

Seasoning: sugar, wolfberry

specific methods:

1. Put glutinous rice flour and an appropriate amount of boiling water in a basin, then stir constantly, then knead it into a dough by hand (refer to noodles for specific methods), then pull it into small dough by hand and place it in a container with dry powder;

2. Boil water in the pot, pour the glutinous rice balls into the pot, shake the pot a few times after placing the pot to avoid sticking the pot, add cold water after the water is boiled again;

3. After the water is boiled again, add sugar and cold water. After boiling again, add rice wine. After adding the rice wine, remove the floating foam on the water and turn off the heat;

4. Slowly pour the beaten egg liquid into the pot, stir in one direction with a spoon during the process, and then add the wolfberry, stir evenly, and then take it out of the pot.

Homemade Tofu in Tomato Sauce

Ingredients: tofu, tomato

Seasoning: garlic, coriander, oil, light soy sauce, chicken essence, salt

Specific method: 1. Cut the bought tofu into suitable size slices. Don’t be too thick. Heat oil in the pot. When the oil temperature is 50%, put the tofu into the pot and fry until golden on both sides. Cut the tofu from the middle with a knife to make it delicious;

2. Peel the tomato (you can roast the tomato on the fire for easy peeling), then cut into small pieces, and chop garlic and parsley;

3. Heat oil in the pot, put the minced garlic and tomatoes into the pot and stir-fry, add appropriate amount of water after the tomato juice comes out, and bring to a boil;

4. Put the cut tofu into the pot, add appropriate amount of salt, chicken essence and light soy sauce, stir and fry evenly, then simmer for about 1 minute before being out of the pot, put it on a plate and sprinkle with coriander.

Mala Tang

Ingredients beef balls; heart-wrapped spicy balls; fish balls; gluten; yuba; shiitake mushrooms; broccoli; oily tofu; ham; squid; tofu rolls; a packet of spicy soup base material;

Pour an appropriate amount of water into the pot and boil the water over medium heat

Pour the mala Tang base material bag into the water, and mix the material bag thoroughly with chopsticks

In the order of meat-fish-soy products-vegetables

Put the ingredients skewered with bamboo skewers into the pot in order

The meat should be boiled in advance until it is 80% cooked before adding the next ingredient

Finally add vegetables, cover the pot and simmer for 30 seconds, then turn off the heat

Put the shabu-shabu ingredients into a bowl, and take an appropriate amount of red oil soup base to eat

Homemade Tofu in Tomato Sauce

Ingredients: tofu, tomato

Seasoning: garlic, coriander, oil, light soy sauce, chicken essence, salt

Specific method: 1. Cut the bought tofu into suitable size slices. Don’t be too thick. Heat oil in the pot. When the oil temperature is 50%, put the tofu into the pot and fry until golden on both sides. Cut the tofu from the middle with a knife to make it delicious;

2. Peel the tomato (you can roast the tomato on the fire for easy peeling), then cut into small pieces, and chop garlic and parsley;

3. Heat oil in the pot, put the minced garlic and tomatoes into the pot and stir-fry, add appropriate amount of water after the tomato juice comes out, and bring to a boil;

4. Put the cut tofu into the pot, add appropriate amount of salt, chicken essence and light soy sauce, stir and fry evenly, then simmer for about 1 minute before being out of the pot, put it on a plate and sprinkle with coriander.

Sauce-flavored pork loin

Ingredients: pork loin, cooking wine, egg white, starch, bean paste, green onion, sugar, soy sauce, chicken essence.

Method: 1. Cut the pork tenderloin into thin strips, add cooking wine, egg white and starch to mix well.

2. Fill a bowl with bean paste, chopped green onion, add a spoon of sugar, add appropriate amount of dark soy sauce, chicken essence, water, and mix thoroughly.

3. Put the bottom oil in the pot, add the tenderloin shreds, and stir fry over low heat.

4. When the shredded pork changes color, pour in the adjusted sauce and collect the juice over low heat.

5. Sprinkle chopped green onion,

[Fried yam with carrot and fungus]

1. Peel the yam and cut into slices. Put the yam tablets in clean water and drop a few drops of white vinegar to prevent the yam from oxidation and blackening.

2. After soaking the black fungus in water for 2 hours, tear it into small pieces for later use. Peel the carrots and cut into diamond shapes for later use.

3. Put an appropriate amount of peanut oil in the pot, first add carrot slices, and stir fry over medium heat.

4 shown. Stir-fry the carrots until soft, add green onions, white onions, yam and black fungus, and stir fry over medium heat. Add salt and half a spoon of light soy sauce, add water and simmer for 2 minutes. Stew until the broth is dry before taking it out of the pot.

Braised Chicken Drumsticks with Potatoes

Ingredients: two tender chicken thighs; one potato; one onion; one ginger; 20 peppers; one star anise, one small piece of cinnamon; 5 red peppers; two hot peppers; cooking wine; moderate sugar

Practice 1. Wash the chicken thighs, small pieces, boil, and then simmer in the chicken pieces for 2 minutes (pour a little cooking wine), and then remove the cold water.

2. Cut the potatoes, add oil to the pot and heat, pour the potatoes into a low fire, until the potato skin turns yellow, pour out the spare

3. Fry oil, stir into chicken, stir fry, stir until the chicken is slightly yellow, continue to fry the onion, ginger, pepper, star anise, cinnamon and dried red pepper, stir fry until the chicken fades tightly

4. Pour in potatoes, add soy sauce, add salt and sugar, add a small bowl of water, cover, add soup over medium heat

5. Pour in the sliced ​​peppers, fry until the soup, according to the habit of adding chicken essence, you can go out. (At this time the potatoes are fully cooked, be careful not to turn over and break the potatoes)

Broccoli Mushroom Soup

Ingredients: appropriate amount of broccoli, appropriate amount of mushrooms, 1 eryngii mushroom, 1 bag of enoki mushroom, slippery mushroom, black fungus, white fungus, appropriate amount of dried shiitake mushrooms, 1 potato, 1 chicken shelf

Method: 1. Clean all vegetables, tear them into small pieces, and cut potatoes into small pieces

2. Put cold water in the casserole, add the chicken skeleton and boil it into chicken soup

3. Add all the vegetables and cook, and finally add salt.