Recommend 12 home-cooked dishes, delicious and delicious, fragrant, I want to eat every day!

Fried shrimp with snow peas

 Ingredients: shrimp, snow peas, salad oil, salt, ginger, cooking wine, shallots

practice:

1. Peel the shrimp and remove the shrimp thread and wash it. The snow peas are removed from the filaments on both sides, washed, blanched, and dried.

2. Put a little oil in the pot, fry the fragrant ginger slices, add the shrimp, chopped green onion, and stir-fry until the shrimp basically changes color. Pour the blanched snow peas, add salt, and stir-fry the cooking wine.

Braised carp

Ingredients: 1 fresh carp (about 750g), 100g peanut oil, 25g wet starch, 5g white onion, 25g soy sauce, 15g pine mushroom, 25g cooking wine, 5g ginger, 1g monosodium glutamate, pepper 1 gram, 1 gram of chili noodles, 1.5 grams of refined salt, 2 grams of sesame oil.

practice:

1. Wash the fresh carp, remove the scales and gills, cut open with a knife on the abdomen, remove the internal organs, wash the blood foam, stroke 5 knives on both sides.

2. After the pine mushrooms are watered, wash the mud and sand, remove the roots, peel the green onions, wash, and cut into filaments; wash the ginger, peel, and cut into slices.

3. Put peanut oil in the pot, heat up the heat, and when the order is down, fry the whole carp in the pot and turn it into yellow on both sides, then cook the cooking wine, and then add the chili noodles, pine mushrooms, refined salt, soy sauce, and ginger in turn Slice, bring to a boil, simmer on low heat, add scallion, monosodium glutamate, thicken, add sesame oil, pepper, and serve.

Scrambled Eggs with Okra

Ingredients: okra, eggs, red pepper, salt, oil

practice:

1. Wash okra and blanch it in boiling water, then cut into sections; cut red pepper into small pieces.

2. Beat the eggs in a bowl with a little salt, add oil to the pan to heat, pour the egg mixture and fry into pieces and serve.

3. Add some oil to the pot, add okra and red pepper and stir fry.

4. Add the scrambled eggs and stir-fry, add salt to taste.

Braised Fish with Beer

material:

500 grams of grass carp, one can of beer, one each of green and red peppers, ginger, garlic and shallots, pepper, salt, steamed fish soy sauce

practice:

1. Remove large bones of grass carp, cut into large pieces, cut green and red pepper into pieces, shred ginger, cut green onion, and pat loose garlic. Place the fish in an enlarged bowl, add salt and pepper and marinate for half an hour in advance.

2. Put oil in the pan, add the fish pieces and fry slowly, until both sides are burnt. Divide the fish cubes around, add ginger, garlic, and green onions in the middle, and fry them to create a flavor.

3. Pour beer, and then add steamed fish soy sauce. When the beer is almost dry, add the green and red pepper cubes and collect the juice over high heat.

Hang Pepper Beef Tenderloin

Ingredients: beef tenderloin, chili, green onion, ginger, light soy sauce, dark soy sauce, black pepper, salt, cooking wine, starch, oil

practice:

1. Shred beef tenderloin, add light soy sauce, dark soy sauce, black pepper, salt, cooking wine, starch, oil, and marinate for 20 minutes.

2. Cut the pepper into diagonal sections, and shred the green onion and ginger.

3. Heat oil in a pot, add green onion and ginger until fragrant, pour in the marinated pork and stir fry over high heat.

4. When the meat changes color, add chili and continue to stir fry. Finally, add a little salt according to the taste.

Dry pot crispy sausage

Ingredients: 400 grams of crispy sausage. Millet spicy 10 grams, onion 20 grams. 2 grams of monosodium glutamate, 20 grams of Laoganma, 50 grams of lard, 10 grams of garlic, 2 grams of hot pepper powder, 10 grams of mountain pepper oil.

practice:

1. Wash the crispy intestines (flower intestines), beat them with a knife, and rinse with alkali for later use.

2. Put the lard in the pot to 70% oil temperature, add the spicy millet and minced garlic and stir fragrant. Add Lao Ganma, add crispy sausage and stir fry to create a fragrance. Pour in mountain pepper oil to taste.

Spicy Braised Fish Pieces

Ingredients: 500 grams of the middle section of herring. Oil, salt, sugar, cooking wine, dark soy sauce, first draw, ginger, onion, garlic, pepper, vinegar, Laoganma oil chili sauce

practice:

1. Remove the scales and belly of the fish, wash, drain, cut a few across the back of the fish, marinate with salt and cooking wine for 10 minutes, and wipe off the surface marinade with kitchen paper.

2. Heat oil in the pot, add fish cubes, fry on both sides, add appropriate amount of cooking wine, a small bowl of water, add ginger, green onion, garlic.

3. Put in the dark soy sauce, first smoke, sugar, a few drops of balsamic vinegar, 2 teaspoons of chili pepper, boil on high heat, cook on medium heat until the juice is thick, sprinkle some green onions to serve.

Pickled Pepper Chicken Feet

practice

1. Prepare chicken feet, pickled peppers, lees, green onion, ginger, garlic, star anise, cinnamon, pepper, bay leaves, sugar, vinegar, salt, cooking wine.

2. Wash the chicken feet, remove the nails, cut open, first divide into two, and then divide the fingered side into two. The whole bubble is difficult to taste. Marinated gravy, ginger strips, pickled pepper, salt, sugar, vinegar, mixed, one teaspoon of salt, two teaspoons of sugar, and one tablespoon of vinegar.

3. Bring to the boil, pour the chicken feet, boil one tablespoon of cooking wine, one teaspoon of salt, and cook for ten to twelve minutes. After washing with cold water, change the water once every ten minutes and soak for two hours. The chicken feet are dried in the water and soak in the adjusted juice. You can eat it in more than five hours.

Stir-fried Pork Loin with Pickled Peppers

practice

1. Ingredients preparation: two pork kidneys, cleaned and cleaned, changed the surface with a knife, and then cut into small pieces. Chop green onions, slice ginger, smash garlic, chop green and red peppers, and cut pickled peppers.

2. The cut pork loin pieces are rinsed to remove the blood and drained. Add salt and cornstarch to rub evenly. Prepare the sauce: salt, light soy sauce, dark soy sauce, a little cornstarch, cooking wine, five-spice powder, stir evenly, and pour the same amount of water.

3. Put the ginger and garlic slices in the hot oil in the hot pot and fry them to get a fragrance, then add the green and red peppers and pickled peppers and stir fry to get a spicy taste. Add the kidneys, pour in the prepared sauce, add the scallions, boil over high heat, and stir-fry on medium and low heat until the kidneys change color.

Sweet and Sour Pork

Materials

300g pork belly, 2 peppers, 1/3 onion, salt, sugar, egg yolk, 1 starch, tomato sauce, 3 tablespoons of rice vinegar, 2 tablespoons of oil, more

practice

Cut the pork belly into slices, add salt, sugar, and egg yolk, and mix evenly with your hands. Roll the slices into meat balls and coat them with a layer of cornstarch. Hold each meat ball tightly and leave to marinate for 10 minutes.

The oil is 70% hot, add the meat ball to low heat and fry slowly until golden, remove the oil control and set aside.

Sauce from the pot: add rice vinegar, tomato sauce, sugar, and salt to stir-fry evenly, add the fried meatballs to high heat and stir-fry for the juice, then add onion and pepper to stir-fry to collect the juice.

Take out the pan and serve.

Stir-fried pork ribs with tender bamboo shoots

Ingredients: 3 taels of pork tendons, 2 taels of tender bamboo shoots (shredded), half bowl of black fungus (shredded), 2 green peppers (shredded), appropriate amount of water starch, 2 tablespoons of cooking wine, appropriate amount of Pixian bean paste, sugar, vinegar 2 tablespoons each, 3 spoons of oil, 3 spoons of light soy sauce, appropriate amount of oil, a little chopped green onion, a little minced ginger, a little garlic, a little chicken powder

practice

1. Shred the ribs, add the cooking wine and water starch, mix well, and marinate for five minutes.

2. Put the chopped green onions in a bowl, add light soy sauce, vinegar, sugar, and oil consumption, stir well and set aside.

3. Heat the oil in the pan, pour the shredded pork and stir fry, wait for the color to change, and put it in a bowl for later use.

4. Restart the frying pan, add minced garlic, minced ginger, and Pixian bean paste until fragrant, add shredded pork and stir fry together.

5. Pour the green peppers, young bamboo shoots, and fungus and stir fry for a while.

6. Finally add the sauce of step (2) and stir fry. ,

Chrysanthemum Crispy Sausage

Ingredients: pig intestines, green bamboo shoots, pickled pepper, pickled ginger, pickled vegetables, garlic and bullet pickled peppers, salt, ginger and onion juice, huadiao wine, monosodium glutamate, pickled pepper oil and sesame oil

practice:

1. Clean the pig intestines, first cut into 6 cm long sections, and then cut into a "centipede flower knife" connected at one end, add salt, ginger onion juice and Huadiao wine to pickle for 30 minutes, then put it in a boiling water pot Boil a water.

2. The green bamboo shoots are also boiled in water for later use.

3. Put the salad oil in the pot and heat it up, add the minced pickled pepper, pickled ginger, pickled vegetables, garlic and bullet pickled peppers and stir-fry the flavor, then put in the pork intestines and green bamboo shoots, stir and mix in at the same time Add a little fresh soup, add monosodium glutamate, pickled pepper oil and sesame oil to adjust the flavor, and finally sprinkle in the chives and stir well before serving.