Recommend ten very delicious home-cooked dishes, delicious and delicious, more than enough to open a restaurant

Secret Barbecued Pork

Ingredients: appropriate amount of barbecued pork sauce, 500 grams of pork belly, 2 spoons of honey, 1 spoon of garlic sauce, 1 spoon of cooking wine, 1 spoon of ginger powder.

Method: Wash the pork belly and drain the water. Put it in the basin, add all the seasonings, mix and marinate for 24 hours, turning 8 times in the middle.

Brush the marinated pork belly with a layer of marinade sauce and place it on tin foil. Preheat the oven to 200 degrees, add the pork belly and bake for 20 minutes. Take it out, turn it over and brush with a layer of marinade. Put it out of the box and bake again for 15 minutes.

Take it out and let it cool for a while. Put the remaining marinade in a pot and boil on high heat. Boil until thick and serve. Cut the dried pork belly into slices and place them on a plate. Pour the sauce and serve.

Soy sauce tofu

Ingredients: tofu, crab-flavored mushroom, white jade mushroom, edamame, red pepper, seasoning: vegetarian oyster sauce, soy sauce, pepper, mushroom extract, corn starch water, sesame oil

practice:

1. Cut tofu into pieces, remove the roots of crab-flavored mushrooms and white jade mushrooms, wash and cut red peppers into diamonds.

2. Pour water into the pot and bring to a boil, pour in edamame and boil for 1 minute, then pour in crab-flavored mushrooms and white jade mushrooms in blanching water to drain.

3. Heat the oil in the pan. When the oil is 60% hot, pour in tofu and fry until golden and remove the oil.

4. Leave a little oil in the bottom of the pot, pour in the crab-flavored mushrooms, white jade mushrooms, and edamame, stir fry until fragrant, add a little water to a boil, add appropriate amount of vegetable oyster sauce, soy sauce, pepper, mushroom extract, pour in tofu, red pepper slightly After simmering for a while, heat the sauce, thicken the thin glutinous rice, and drizzle a few drops of sesame oil on it.

Pine kernel corn

Ingredients: appropriate amount of quick-frozen green beans; a pack of quick-frozen sweet corn; half carrot root; 2 tablespoons of pine nuts; half a spoon of salt

Method: Take out a bag of quick-frozen sweet corn kernels to thaw, and quick-frozen green beans to thaw. If you use fresh sweet corn and fresh green beans, you need to cut off the corn kernels with a knife, put them in a boiling water pot and cook for 2-3 minutes, then put them in cold water . The same is true for mung beans. Peel the carrots and cut them into corn kernel-sized cubes. Add some oil to the pot. If you use raw pine nuts, you need to fry them over low heat. Then add the carrots and stir fry until they are broken. Stir the green beans and corn kernels several times, add salt, stir fry and season. If you use mature pine nuts, just put them in at the end.

Steamed Winter Melon

Ingredients: 500 grams of winter melon, 50 grams of pork tendon, 4 cloves of garlic, small pieces of ginger, 3 scallions, 3 dried shiitake mushrooms, several medlars, 1 teaspoon of salt, 1 tablespoon of soy sauce, moderate amount of vegetable oil

practice

1. Peel the winter melon, cut into small cubes, place in a steamer, and steam for about 20 minutes.

2. The shiitake mushrooms are foamed well in advance and cut into small cubes; the pork tendon meat is cut into cubes; the ginger, green onion and garlic are minced.

3. Arrange the steamed winter melon on a plate.

4. Bring the wok to the heat, add a little oil, add ginger, garlic and mushrooms to fry until the oil is hot.

5. Add the meat and fry until the color changes.

6. Pour the water of the foaming shiitake mushrooms, an appropriate amount of salt, and a small spoon of soy sauce.

7. Add wolfberry and green onion, stir fry evenly, pour the soup into the steamed winter melon, and mix well when you eat it.

Stewed Eggplant in Griddle

Ingredients: white eggplant, green red pepper, fresh pork belly, shredded onion, seasoning oyster sauce, spicy girl sauce, hot sauce, monosodium glutamate, pepper, cornstarch, ginger, garlic slices, Maggi fresh soy sauce, fresh fish soup, egg paste Salad oil

practice:

1. Peel the white eggplant and cut it into hob pieces about 1 cm wide and 5 cm long, glue it with dried cornstarch and egg paste, and cut the green and red peppers into horse ear shapes for later use.

2. Add oil to the pot, fry the white eggplant chunks on medium heat until crispy on the outside and golden brown on the inside and remove for use. Put 10 grams of salad oil in the pan to heat up, add the shredded onion, fry the flavor and put it in the dry pan to bottom.

3. Cut the fresh pork belly into 0.2 cm wide and 6 cm long slices, put them in a pot and stir fragrantly, add spicy sauce, spicy sauce, soy sauce, garlic slices, and ginger to enhance the flavor.

4. Put the fresh fish soup and boil on high heat, put the fried eggplant in the soup and cook for 2 minutes, and mix the fresh fish soup with the condiments. Add oyster sauce, monosodium glutamate, and pepper to taste and stir-fry the eggplant evenly. Finally, garnish with green and red peppers and serve.

Tofu Chowder

Ingredients: 300 grams of tofu, 200 grams of clams, 1 tomato, 2 scallions, 150 grams of enoki mushrooms, 10 grams of ginger, 20 grams of green onions, appropriate amount of salt, and a little chicken essence.

Method: first rub the clams clean, cut the tofu into small pieces for later use, wash the tomatoes and cut into pieces, wash the Shanghai greens, wash the enoki mushrooms, slice the ginger, cut the green onions, put a little oil in the pot, and white the green onions Stir fry with ginger slices, then add tomatoes and stir-fry, stir-fry the juice out, pour in a large bowl of water to boil, add appropriate amount of salt to taste, add enoki mushrooms and tofu and cook for 5 minutes, add clams Boil until open, add Shanghai greens and cook until broken, add a little chicken essence and mix thoroughly, then add green onion leaves. ​

Mandarin duck chicken, two colors and two flavors

Ingredients: 1 young hen (approximately 700 grams), 1 young cock (approximately 700 grams), 200 grams of pork stuffing, 150 grams of barley, 4 pieces of wild water chestnut, 4 pieces of green cabbage heart, 4 pieces of mushrooms, 4 pieces of cooked ham, 3 pieces of hawthorn cake with appropriate amount of commonly used seasoning.

Preparation method:

1. After the bones of the two chickens are formed, use green onions and refined salt to make juice, wipe on the inner wall, then turn the skin outwards, and soak slightly after shaping. Insert the two wings separately from the lower incision of the head, leading to the esophagus and into the mouth, and hold the two wings in the left and right mouths, and set aside.

2. Fill the pork filling into the hen's abdominal cavity from the knife edge and seal it with a bamboo stick. The barley is filled into the cock's abdominal cavity and sealed with a bamboo stick. The two chickens are boiled in a boiling water pot at the same time, until the skin shrinks and comes out of the pot. In addition, wipe the hen's water, smear the caramel and color it, pass the oil, and remove it from orange. Put it into a container, add the original soup and soy sauce, and steam it in the cage until crisp; then put the rooster into the container. Add the original soup and refined salt, and steam it in a basket until crisp.

3. Decant the original soup of the red and white chicken, arrange the chicken side by side in a large flat plate, remove the bamboo skewers, shape it, and then blanch the water chestnut, cabbage heart, and mushrooms in a boiling soup pot and blanch them with slices of ham. On the chicken.

4. Put the white and red soups into the pot respectively, thicken the thin soup, and pour it on the red and white chicken.

Tujia Sanxia Pot

raw material:

200 grams of fatty intestines, 150 grams of pig feet, 150 grams of chicken feet, 30 grams of garlic seeds, 15 grams of star anise, 15 grams of cinnamon, 20 grams of whole dried pepper, 15 grams of ginger, 15 grams of garlic.

seasoning:

10 grams of salt, 15 grams of monosodium glutamate, 15 grams of sugar, 20 grams of hot girls, 15 grams of bean paste, 15 grams of oyster sauce, 15 grams of cooking wine, 20 grams of tribe secret sauce, 10 grams of Xiangxi mountain pepper oil, 40 grams of salad oil, pepper powder 10 grams, 1 kilogram of Hunan flavor brine.

practice:

1. Cut the pig's feet into pieces and remove the fishy by water.

2. Put 20 grams of salad oil in the pot and stir-fry with sugar until bubbles emerge. Add 200 grams of water and boil it into a syrup.

3. Stir-fry the pig's feet for 2 minutes to get the oil, then sugar color to make semi-finished products.

4. Stir-fry star anise, cinnamon, whole dried pepper, add pork feet, water, season with salt, and press in a pressure cooker for 6 minutes.

5. Treat the fatty intestines cleanly, put them in a Xiang-flavored brine pot, and cut into sections after 25 minutes of low heat.

6. Remove the tips of the chicken feet, sugar color, deep-fry until golden brown, and soak in the Xiang-flavored brine for half an hour.

7. Garlic seeds in oil, put ginger slices, garlic, spicy girl, oyster sauce, cooking wine, bean paste, pepper, MSG and saute until fragrant, then add fatty intestines, pig's feet, chicken feet, tribal secret sauce and simmer until delicious and thin Gorgon, drizzle oil, and ready to cook.

Ants on the tree

material:

The konjac shreds are free, anyway the calories tend to be zero. Ground turkey breast (ground chicken breast is also acceptable) 4OZ about 120 grams of bean paste, about 50 grams of onion and half a shallot

practice

1. Prepare the minced meat, cut the green onion into small pieces, and cut the onion into small pieces

2. The konjac shreds are boiled and blanched for one minute, and then remove them for later use

3. Add a little oil to the pot and fry the bean paste until fragrant. I use zero calories here

4. Lower the ground turkey breast and stir fry evenly until the color changes

5. Lower the sliced ​​onion and stir-fry evenly. You don't need to fry for too long to keep the onion crispy taste (you can add other vegetables)

6. Finally, add the konjac shreds and stir evenly

7. Cook out, sprinkle onions, and you're done!

Stir-fried pork liver

Ingredients: pork liver, green pepper, onion, ginger, garlic, cooking wine, cornstarch, black pepper, light soy sauce, sugar, salt

practice:

1. Wash pig liver and cut into slices, cut green pepper and onion into pieces, mince ginger and garlic;

2. Add the cooking wine and cornstarch to the pork liver, stir and marinate for ten minutes;

3. Make a sauce, add light soy sauce, cooking wine, oyster sauce, sugar, salt and appropriate amount of water, stir well and set aside;

4. Raise the pot and heat the oil, the oil is 70% hot, add the pork liver and fry until the color is changed and it is clear;

5. Leave the bottom oil in the pot, add minced ginger and garlic and stir fry until fragrant, add green pepper and onion and fry until broken;

6. Add the pork liver and the prepared sauce, stir-fry evenly, add black pepper and salt before the pan and stir-fry evenly to get out of the pan.