The weather is getting colder and colder. Eat more of these ten dishes. You can also save money with delicious food. The taste is suitable for all ages!

Spicy Garlic Chicken Nuggets

Ingredients: chicken, minced garlic, green pepper, Chaotian pepper, cooking wine, light soy sauce, salt, dried starch, sugar, oil, cumin, sesame

The practice of spicy garlic chicken nuggets:

1. Add cooking wine, light soy sauce, salt, and minced garlic to the chicken and marinate for 10 minutes. After marinating, add dry starch and mix well.

2. Pour oil in the pot. After the oil is hot, add chicken nuggets one by one, fry on low heat to make the surface golden, pour out the excess oil and leave a little oil in the pot.

3. After removing the chicken nuggets, do not change the pot, continue to use the pot, pour in the minced garlic, green pepper, and Chaotian pepper. After stirring on a low heat, add light soy sauce, sugar, and salt, and stir-fry on a low heat.

4. Add the chicken nuggets and stir well, pour in cumin and sesame seeds, stir fry for 1 minute, and the aroma will come out.

Grilled Eggplant with Tiger Skin and Spicy Cones

Material: long eggplant; green pepper; tomato; chives; garlic; ginger; vegetable oil; salt; starch; sugar;

practice

1. Wash the eggplant and cut into long strips, sprinkle a little flour and mix evenly, wash and remove the green chilies;

2. Wash the green onion, ginger, garlic, and mince, wash the tomatoes and cut into small pieces, mix the starch with water evenly, heat the pan with cool oil, add the eggplants and peppers to 80% of the oil, and deep fry until the eggplants and peppers are soft and drain the oil;

3. Leave the bottom oil on the bottom of the pot, add green onion, ginger, garlic and stir fry to create a fragrance. Add tomato cubes and fry the water and divide into minced pieces. Add water, salt and sugar to boil, add water and starch to boil, add eggplant and chili and stir evenly.

Braised Mushroom Chicken Drumsticks

Ingredients

4 chicken drumsticks, 1 dried shiitake mushroom, 1 green onion, 4 slices of ginger, 1 tablespoon of soybean paste, 1 tablespoon of soy sauce, appropriate amount of salt, 1/4 teaspoon of chicken powder, 1/4 teaspoon of pepper, 1 oyster sauce /2 scoops

practice

Cut green onion into sections and slice ginger. Wash the drumsticks and chop small pieces, soak the dried mushrooms in warm water overnight. Reserve the water for soaking the mushrooms for later use.

Heat the oil pan, add the green onion and ginger until fragrant, pour the chicken thigh pieces, and stir-fry until the color is white and there is no blood.

Pour in the soy sauce and stir fry until the chicken thighs are coated in color. Pour the soybean paste and stir-fry evenly. Put in the soaked shiitake mushrooms and the water for soaking the shiitake mushrooms

Add appropriate amount of water, turn to medium heat after the high heat is boiled, turn to high heat until the sauce is thick, collect the juice, and season.

Bergamot Cabbage

Ingredients: 500g cabbage, 15g red pepper, appropriate amount of salt, chicken powder, stock, oyster sauce, light soy sauce

Method: 1. Cut off the roots of the washed cabbage.

2. Break off the young leaves of cabbage.

3. Cut the tender leaves into long strips.

4. Cut the washed red pepper into cubes.

5. Bring water to a boil in the pot, and pour in the cooking oil.

6. Add salt and chicken powder and mix well.

7. Pour in the cabbage and blanch for about 2 minutes until cooked.

8. Remove the blanched cabbage, drain it, and put it in a plate for later use.

9. Heat another oil pan and pour the broth.

10. Season with salt, oyster sauce, chicken noodles and light soy sauce.

11. Add chili diced and stir-fry well

12. Start the pot and pour it on the cabbage in the dish.

Stir Fried Chicken Gizzards

Materials

Appropriate amount of chicken gizzards; 10 cloves of garlic; appropriate amount of cooking wine; appropriate amount of salt; appropriate amount of line pepper; three star anise

practice

Clean the chicken gizzards, star anise, and dried red pepper, cut the garlic into garlic cubes, and cut the line pepper (pickled pepper) for later use.

Boil the chicken gizzards, star anise, and dried red pepper in a pot of cold water. Cook until the chicken gizzards change color, then cook for another five minutes to remove.

Cut the chicken gizzards into small pieces, (easy to taste when they are fried) add cooking wine, light soy sauce, appropriate amount of salt, marinate for 30 minutes, stirring once in the middle.

Heat the pan with cold oil. When the oil is hot, add the chopped garlic and chili (pickled pepper) and stir-fry. After the aroma comes out, add the chicken gizzards and continue to stir-fry. Finally, add a little salt according to the taste. Out of the pot.

Salt and Pepper Garlic Shrimp

Ingredients: 1 catty of fresh base shrimp, one whole garlic, one ginger, one green onion, one green and one red pepper, appropriate amount of salt and pepper powder, appropriate amount of salt;

practice

1. Wash and drain the Jiwei shrimp, open the back and remove the shrimp thread. Use a garlic press to press the garlic cloves into minced garlic, shred the old ginger, cut the fragrant wat into sections, and cut the green and red peppers into small cubes for later use.

2. Pour an appropriate amount of corn oil in the oil pan and wait until the temperature reaches about 50 degrees. Pour the open-back Jiwei shrimp and stir fry until the shells are crispy and ready for use.

3. Pour the minced garlic, ginger, and chives into the oil of the freshly fried shrimp and sauté until fragrant. Then pour the diced green and red peppers and the Jiwei shrimp and stir fry. At this time, add appropriate amount of salt and pepper powder and salt, and stir fry. Can be plated after homogenization

Fried salted meat

Ingredients: 400 grams of pork belly (fat three lean pork hind leg meat is better), green garlic seedlings, 4 garlic, 3 ginger, 1 salt (dozens), 1 tablespoon of Pixian Douban, 1 tablespoon of Yongchuan black bean sauce, 1 tablespoon of vegetable oil, 3 tablespoons of rice wine 1/2 1/2 teaspoon sugar

practice:

1. Prepare the main ingredients and wash the meat and green garlic sprouts.

2. Cut ginger and garlic into fingernail-sized slices; cut the garlic stems and green parts of the green garlic seedlings into sections.

3. Finely chop tempeh and Pixian watercress; peel the pork belly and cut into slices.

4. Heat the oil in the pot. After the oil is hot, add the pork belly, add dozens of salt, stir well, fry the oil, and some shrinkage.

5. Add Pixian Douban and rice wine and stir fry until fragrant.

6. Add tempeh and ginger and garlic slices and saute until fragrant.

7. Add the garlic stems and sugar, and stir well.

8. Add garlic green part, stir-fry, turn off the heat, and serve.

Fried Eggplant with Hot Pepper

material:

Eggplant, green hot pepper, salt, garlic slices, bean paste, sweet noodle sauce, sugar

practice:

1. Wash the eggplant and cut into pieces, put it in a bowl, add salt and knead it, let it sit for a while, and drain the water.

2. Wash and slice the hot pepper, and cut the garlic into slices for later use.

3. Fill the pot with oil and heat, add the eggplant pieces and stir-fry until soft and serve.

4. Leave the bottom oil in the pot, add bean paste, sweet noodle paste, sugar and stir fry to get the flavor of sauce.

5. Add the fried eggplant and stir fry evenly.

6. Finally, add the pepper and garlic slices and stir-fry well.

Sauteed Sauce and Garlic Sauce

Ingredients: 300g dried tofu, 150g pork belly, 5g tempeh, 20g black fungus, half carrot, 1 bell pepper, 1 red pepper, appropriate amount of ginger, onion and garlic, 1 spoon of soy sauce, 5g water starch, 1 spoon of garlic chili sauce, moderate salt , 1 spoon of cooking wine

practice:

1. Dry clean tofu and slice it; wash and slice pork belly; soak the black fungus and tear it into small pieces; wash and cut carrots into slices; mince ginger, onion and garlic; cut red peppers and bell peppers into small pieces;

2. Don't put oil in the pot, boil the water in the pot and add the pork belly, slowly stir-fry the oil on low heat, add cooking wine and a little soy sauce, stir evenly, add ginger, onion, garlic, chili, and tempeh Stir-fry with garlic chili sauce, add carrots and stir until soft, add black fungus and dried tofu, stir-fry evenly, add a little salt and soy sauce and stir well;

3. Then add a small amount of boiling water, cover the pot, simmer for a while, add garlic and green onion leaves, stir-fry evenly, add water starch to thicken the pot and it will be out of the pot.

Stir-fried Cauliflower

Ingredients:

1 cauliflower, 100 grams of pork belly, 2 teaspoons of salt, 2 tablespoons of soy sauce, 3 cloves of garlic, 3 dried chilies, 1 tablespoon of cooking wine, 2 shallots, 1 tablespoon of vegetable oil, 1 teaspoon of sugar, and 1 small handful of cumin.

practice:

1. Break the loose cauliflower into small flowers by hand, wash the broken cauliflower twice with clean water, then soak in salt water for 10 minutes, and finally rinse again with running water, and drain the excess water for use;

2. Cut the pork belly with skin into thin slices, pour a small amount of oil in the pan, stir-fry the pork belly for 2-3 minutes, and fry the oil in the fat;

3. After the meat is fried dry, add the dried chili segments cut with scissors and garlic slices and stir fry together, pour the cauliflower with dry water into the pot, and stir fry for about 1 minute;

4. Cook in the soy sauce and stir evenly, then cook in the cooking wine and a little sugar. After the cauliflower is delicious and colored, pour into the shallots and stir-fry for half a minute. Finally, add the soul cumin grains, and you are done.