Twelve home-cooked dishes that are necessary for a treat to dinner.

Tofu with meat

Ingredients: oily tofu, pork, garlic, ginger

Method: 1. Chop the lean meat into puree;

2. Cut the ginger, garlic, and shallots into fines, and cut the shiitake mushrooms into fine dices;

3. Add the diced mushrooms, chopped green onions and half of the chopped ginger to the meat puree, add cooking wine, white pepper, water starch, and appropriate amount of salt to make the meat filling and marinate for five minutes;

4. Cut the oily tofu into a small mouth and put in the meat;

5. Put the oily tofu into the pot, add water and simmer (you can also put it in the steamer to cook, steaming can keep the original flavor)

Spicy Shrimp

Ingredients: prawns, potatoes, red and green peppers, dried chilies, garlic, ginger, onions, coriander, light soy sauce, cooking wine, sugar, chicken essence, salt

practice:

1. Cut off the prawns, cut the shrimp back, and marinate with cooking wine and light soy sauce for a while

2. Peel and cut potatoes into strips, rinse with clean water for later use

3. Red and green peppers are removed and cut into pieces, dried peppers are cut into sections, garlic and ginger are sliced

4. Put oil in the pot, heat up, add shrimp, remove and drain the oil when it is golden brown

5. Fry the potato chips into golden brown, remove and drain the oil

6. Leave 2 tablespoons of oil in the pot, add garlic slices, ginger slices, and dried chilies to fry to get a spicy taste

7. Add the red and green peppers and stir fry, then add the fried shrimp and potato chips and stir-fry well

Stir-fried pork belly with green pepper

Ingredients: Pork belly with skin, green pepper, ginger, garlic, dark soy sauce, cooking wine, white sugar.

practice:

1. Wash and slice pork belly with skin.

2. Wash the green peppers and cut them diagonally into sections, pour oil into the pot, heat, and when the oil is 70% hot, add ginger and garlic slices and saute.

3. Add the sliced ​​pork belly and stir fry until the sliced ​​pork is slightly rolled.

4. Stir in the soy sauce and cooking wine and stir evenly, pour in the green peppers, cover and simmer for a while, until the green peppers are ripe, then remove the cover, add salt and sugar, and stir-fry well.

Boiled fish



Ingredients: grass carp, soybean sprouts, edible oil, dried chili, pepper, salt, cooking wine, starch

practice

1. Wash the grass carp first, slice it into fish fillets, add a little salt, cooking wine, starch, and stir well for later use;

2. Wash soybean sprouts and set aside;

3. Put about 500 grams of water in a pot. After boiling, blanch the bean sprouts until 8 mature. Take it out and put it in cold water, dry it up, and place it evenly on the bottom of a large clean bowl;

4. Boil the fish fillets in the water for a while (seven or eighty mature), and place them on the bean sprouts;

5. Put the cooking oil on the wok, boil it to the boil, remove from the fire, add the pepper and dried chili, fry it a bit, and immediately pour it into a bowl containing fish and bean sprouts.

Pork Ribs with Fresh Orange Sauce

Ingredients: ribs: 6 (long ribs), orange: 2 pieces, seasoning: a little salt, 1 spoon of sugar, 1 spoon of starch

practice:

1. Wash the ribs and wipe dry with water, mix well with a little salt, starch and vegetable oil, and make a basic pickling

2. After washing the oranges, scrape out a little rind (without white meat) with a knife, shred, and soak in clean water for later use; squeeze out orange juice from two oranges for later use

3. Put a little oil in a non-stick pan on medium and low heat, and fry the ribs. Turn over after frying until golden on both sides

4. Pour in fresh orange juice, add sugar and a little salt, and cover the pot for half a minute

5. Finally, gently stir with a spatula to collect the juice

6. Put the ribs on the plate, pour the juice over and sprinkle with orange peel.

Fried Chicken Gizzards with Capers

Ingredients: capers, chicken gizzards, green onions, ginger, green garlic, Hangzhou pepper, millet pepper, cooking wine, salt, dried chili, oyster sauce, chicken essence, sugar, pepper

practice:

1. Wash the capers and cut into small pieces, wash the chicken gizzards and cut into thin slices with a top knife; cut the onion, ginger, green garlic, Hangzhou pepper, and millet pepper;

2. Put the cut chicken gizzards into the pot, add water, cooking wine, and salt to cook for 5 minutes, remove the foam and remove the chicken gizzards, control the water and place them in a plate for later use; blanch the capers for later use;

3. Add oil in a hot pan, sauté dried chilies, green onions, ginger and green garlic; add chicken gizzards and oyster sauce and stir-fry over medium heat for 2 minutes; then add hang peppers, millet peppers and capers and fry a few times;

4. Put chicken essence, sugar, pepper, cooking wine, and stir fry for two minutes over medium heat.

Spicy beef tendon

[Main ingredients]: 1.4 kg beef tendon, green onion, garlic, ginger, green pepper

[Seasoning]: 2 tablespoons of braised soy sauce, 1 tablespoon of white sugar, 1⁄2 tablespoon of edible salt, star anise, cinnamon, bay leaves, Chinese pepper, dried red pepper, 1 tablespoon of cooking wine

process:

1. First wash the beef tendon, put it in boiling water and blanch it, then scoop out the floating foam on the water. Then put in the brine, throw in the star anise, cinnamon, bay leaves, pepper, sliced ​​ginger, and chopped green onions. Turn to low heat and simmer for two hours. Before turning off the heat, add salt sticks.

2. After turning off the heat, remove the cooked beef tendon and let it cool, then use a knife to cut it into the shape you want, and cut it aside for later use. Heat the oil in the pan, throw in the dried red pepper and minced garlic until fragrant, then pour the cut beef tendon and stir fry evenly.

3. Add seasonings in turn: white sugar, cooking wine braised soy sauce, spoon some water to boil beef tendons, cover the pot and cook. Stir fry from time to time until the juice is concentrated, add the green chili and stir fry twice to get out of the pot.

Stewed Beef Brisket with Tangerine Peel and Tomato

Materials

Main Ingredients Beef Brisket 500g Tomato 100g

Accessories: tangerine peel: 6 grams; grass fruit; one ginger slice; 20 grams; cooking wine; 20 grams; light soy sauce; 20 grams; soy sauce; 10 grams; oyster sauce; 20 grams; green onion; appropriate amount of salt; 2 grams

practice

1. Wash the sirloin after soaking in blood water

2. Prepare small tomatoes and cut beef into pieces

3. Prepare green onion, sliced ​​ginger, grass fruit and tangerine peel

4. The sirloin is blanched in a pot under cold water and then picked up and washed

5. Pour the sirloin into a non-stick pan and stir fry until the aroma is added to the cooking wine

6. Pour the seasoning

7. Add tomatoes and stir-fry evenly, then add light soy sauce, dark soy sauce and oyster sauce

8. Pour all the ingredients into the casserole, add boiling water, cover the high heat and boil, turn to low heat and simmer until the beef is crispy

9. Open to try the taste, add salt to taste if it is not enough

10. Pour into a bowl and sprinkle with chopped green onion and serve

Cucumber with hot sauce



Ingredients: cucumber, onion (shredded), chopped green onion, sesame oil, white sesame, chili sauce

Method: 1. Slice the cucumber, sprinkle with salt, and let stand for 15 minutes.

2. Pour out part of the water (the water produced during marinating should be properly retained).

3. Stir the prepared onion, chopped green onion, sesame oil, white sesame, and chili sauce into the cucumber slices.

Spicy beef offal pot

practice:

1. Wash beef offal and put it in the pressure cooker for 30 minutes

2. Slice potatoes, cut cauliflower into small pieces, slice ginger, smash garlic, cut green onion into sections, wash coriander, and cut dried chili into sections; blanch potatoes and cauliflower until 6 mature, pick up and set aside

3. Cool offal, cut into strips, boil offal in soup for later use

4. Heat the pot, add edible oil, ginger, garlic, pepper, hot pot ingredients in clear oil, dried chili, stir fry, add beef offal.

5. Seasoning: light soy sauce, dark soy sauce, chicken powder, sugar, pepper. Add the beef offal soup, cover, and simmer over low heat, so that the spicy flavor is immersed in the offal.

Gold Garlic Bone

Ingredients: pork ribs, hoisin sauce, shacha sauce, dark soy sauce, light soy sauce, oyster sauce, monosodium glutamate, sugar, dried chili, minced garlic.

practice:

1. Change the pork ribs into a 12 cm long section, and rinse off the blood with water

2. Marinate with seasonings (hoisin sauce, shacha sauce, dark soy sauce, light soy sauce, oyster sauce, monosodium glutamate, sugar) for more than 2 hours.

3. Heat the oil to 20% heat, put the ribs in the pot, slowly deep fry the oil temperature from low to high, until the ribs are mature and the skin is crusted, take out the oil and drain.

4. Put the minced garlic and dried chili in the pot and fry to get the fragrance, then add the ribs and fry for a while, add the seasoning, and put it in the pot.

[ Stir-fried beef with kimchi and radish ]



step:

1. Cut kimchi and pickled radish into small pieces, wash the garlic moss and cut into sections, and cut the red and yellow peppers into diamond-shaped slices.

2. Dice beef, add barbecue sauce, light soy sauce, dark soy sauce, salt and oil to marinate for 30 minutes.

3. Add oil to the pot and smoothly cook the beef.

4. Leave the bottom oil in the pot, stir fragrant kimchi and pickled radish, pour in garlic moss and continue to stir fry. 5. Add the beef and stir-fry, then it can be out of the pot.