I once saw an article that said: "When it comes to delicious food, you can always think about it, or you may be greedy by nature. Observe before eating, think while eating, and simmer after tasting. Food is your natural instinct, and you should be quiet. Chewing quietly and savoring it gently, it has an extraordinary charm. Eating is a kind of happiness, tasting is a kind of fun, and the spicy, salty and sweet flavor of the transparent ink is a joy for those who can eat it. A stomach-warming enjoyment; those who know how to eat will find peace of mind. "Taste it carefully and feel deeply!" Food has now become a part of our lives. Life should be walked slowly and lived slowly. Life does not need gorgeous clothes or sweet words. What life needs is to eat three meals a day and live in an ordinary way. Live 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 you every day, and let's cheer for a wonderful life every day!

Sesame Shrimp Balls

Ingredients: Bright shrimps Accessories: eggs, white sesame Seasoning: salt, chicken essence, starch, sesame oil, cooking oil

Method

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1. Remove the head shell of the prawns, make a cut on the back, take out the shrimp intestines, wash them, drain the water, marinate them with sesame oil, salt and chicken essence and set aside;

2. Stir the egg white and starch into an egg white paste, add the marinated shrimp balls, mix well, and dip them in white sesame seeds one by one;

3. Heat the pan and pour oil. When the oil is 50% hot, add the shrimp balls. Fry over medium heat until golden brown and cooked. Remove and serve on a plate.

Cold Chicken Feet

Ingredients: 500g chicken feet, 2 pieces of garlic. Appropriate amount of millet pepper, appropriate amount of light soy sauce, appropriate amount of ginger, appropriate amount of salt, appropriate amount of sugar

Method: 1. Slice the ginger and add the chicken feet into the pot with cold water;

2. After the water boils , skim off the foam, continue to cook until cooked (you can cook it as much as you like), turn off the heat and simmer for 2.3 minutes;

3. Put it under the tap to wash away impurities and gum. This step cannot be omitted;

4. Cut it in half (cut into more sections to make it easier to taste), wash it in cold boiled water, it is recommended to wash it several times;

5. After draining the chicken feet, chop the garlic and millet pepper into small pieces, stir together the light soy sauce, salt and sugar evenly, seal with plastic wrap, and then wait for the chicken feet to taste.

Three kinds of fried food

Ingredients: Pork liver, tenderloin, pork kidney, green pepper, red pepper, yellow pepper, onion, ginger, garlic, sesame oil, soy sauce, vinegar, cooking wine, Starch, salt, sugar, pepper

Method:

1. Cut the pork kidneys with a knife, add starch, cooking wine, and salt and mix well;

2. Pig Cut the liver and tenderloin into strips, add starch and cooking wine respectively and mix well;

3. Chop the onion, ginger and garlic, add soy sauce, vinegar, sugar, pepper and cooking wine to make a sauce;

< p> 4. Put the three items into the oil pan and stir-fry;

5. Cut the green pepper, red pepper, and yellow pepper into strips, put them into the pot, and pour in the juice you just prepared;

6. Add sesame oil and stir-fry evenly.

Spicy wings with tangerine peel

Ingredients: chicken wings, cooking wine, ginger powder, pepper powder, tangerine peel

Method: 1. Use salt, cooking wine, ginger for wings Marinate pink peppercorns for half an hour; after marinating, fry in oil pan until both sides are golden;

2. Cut the dried chili into sections and shred the tangerine peel; heat the oil in the pan and sauté the chopped green onion and dried chili. Fragrant,

3. Add the fried chicken wings, add tangerine peel, rock sugar and light soy sauce, add a small amount of water and simmer over high heat to reduce the juice.

Fried tofu with garlic sprouts

Ingredients: appropriate amounts of green garlic, fried tofu, green pepper, red pepper and ginger, vegetable oil, salt, chicken essence, and soy sauce.

Method:

1. Wash the green and red and cut into strips, cut the fried tofu into strips, wash and cut the garlic sprouts into sections, mince the ginger and set aside.

2. Heat the pan with cold oil, add minced ginger and chili and stir-fry until fragrant, add oiled tofu and garlic sprouts and stir-fry until fragrant, about two minutes.

3. Add salt, soy sauce and stir-fry evenly. Add garlic leaves, add chicken essence and stir-fry evenly before serving.

Stir-fried vermicelli with cabbage

Ingredients: a handful of vermicelli, 2 eggs, appropriate amount of cabbage, appropriate amount of tenderloin, appropriate amount of light soy sauce, appropriate amount of carrots, appropriate amount of green onions, appropriate amount of oyster sauce;

Method

1. It is best to use sweet potato vermicelli for vermicelli, but Longkou vermicelli is also acceptable. Soak the vermicelli in boiling water until soft. If it is hot, put it in a pot and cook for one minute, cover and simmer. After a while; soak the soft vermicelli and drain the water;

2. Remove the hard stems from the cabbage and cut into shreds, shred the carrots and shred the tenderloin (it is best to use salt, cooking wine, pepper, Marinate cornstarch for ten minutes, the fried meat will be very tender), I was in a hurry to cook after work, so I omitted this step;

3. Beat two eggs in a bowl; put oil in the pot and heat until 80% heat, pour in the egg liquid, spread it with chopsticks, take it out and set aside; pour an appropriate amount of oil into the pan with scrambled eggs, add shredded pork and stir-fry until the color turns white; then add carrots and cabbage, stir-fry until The cabbage becomes soft; pour in the drained vermicelli and stir-fry quickly. You can use chopsticks to stir and stir-fry;

4. Pour in light soy sauce, oyster sauce, and a few drops of dark soy sauce (really just a little bit, Otherwise it will turn black when fried), you don’t have to add dark soy sauce, it depends on your requirements for color. If the pan is very sticky, you can pour a little boiling water along the edge of the pan. I didn’t add salt because I added light soy sauce, oyster sauce and dark soy sauce. I didn’t add sugar, because today’s light soy sauce has a sweet taste. Stir-fry the vermicelli until it turns color, turn off the heat, add some chopped green onion, and mix in the pre-fried eggs; put on a plate;

Jinsha Chicken Wings< /p>

Ingredients: chicken wings, salted egg yolk, green onion and ginger, salt, cooking wine, black pepper

Method

1. Add salt, cooking wine and black pepper to the chicken wings Mix well and refrigerate overnight.

2. Fry the marinated chicken wings in a pan over low heat until golden brown. Take it out and let it cool first, then fry it again over high heat.

3. Steam the salted egg yolk and press it into puree.

4. Add a little oil to the pot, add salted egg yolk puree, stir-fry over low heat for about a minute, until the egg yolk becomes loose sand.

5. Add the chicken wings and stir-fry until the egg yolk is evenly coated in the chicken wings.

Braised Squid

Ingredients: appropriate amount of squid (dry), appropriate amount of salad oil, appropriate amount of soy sauce, a little rock sugar, a little MSG, 1 green onion, a little ginger, a little garlic, an appropriate amount of star anise , appropriate amount of dried chili pepper, appropriate amount of cooking wine

Method:

1. Remove the internal organs of the whole squid and wash it, cut the ginger and garlic seeds into mince, cut the dried chili pepper into small pieces, and set aside the star anise.

2. Heat the oil pan, add ginger, minced garlic and dried chili pepper and sauté until fragrant.

3. Add the washed squid and lightly fry it in oil until the meat on the surface becomes hard.

4. Add appropriate amount of cooking wine, rock sugar, star anise, and soy sauce, and finally pour cold water to cover the squid and bring to a boil over high heat.

5. Bring to a boil over high heat and cook until the soup is reduced. Add MSG and bring to the pot. Put on a plate and sprinkle with chopped green onion. Cut into small pieces after cooling slightly.

Griddle baby cabbage

Ingredients: 1 baby cabbage (about 250g), 4 pieces of dried five-spice tofu, 200g of fresh tea tree mushrooms, 1 bag of bacon, 4 pieces of garlic, 2 slices of ginger, 4 dried red peppers, 5 Sichuan peppercorns, 2 tablespoons of bean paste, 1 tablespoon of light soy sauce, a little chicken essence, a little sugar, a few drops of sesame oil

Method

1. Pick slices of baby cabbage, wash them, cut the larger outer leaves in half, blanch them with oil and a little salt for a while, then pick them up to drain them.

2. Cut the dried tofu into strips and the bacon into small slices.

3. Put a little oil in the pot, add bacon slices and stir-fry. When the bacon changes color slightly, add garlic and ginger slices and continue to stir-fry. Add bean paste and stir-fry until fragrant, then add dried tofu. Stir-fry the tea tree mushrooms until cooked, then add light soy sauce, sugar, chicken essence and sesame oil to taste.

4. Take out the fried ingredients and set them aside. Because I don’t have a dry pot, I finished them all in an iron pot. Then heat the oil in another pot and add dried red pepper and Sichuan peppercorns. Saute until fragrant, then add the blanched cabbage and stir-fry, then add the ingredients you just fried, stir-fry evenly, and reduce the juice over high heat.

Kung Pao Pleurotus eryngii

Ingredients: 1 Pleurotus eryngii, 50g peanuts, appropriate amount of onion, ginger and garlic, 10 Sichuan peppercorns, 1 tsp sesame oil, 20g dried red pepper, sugar 2 tablespoons, 1 tablespoon vinegar, 1 tsp salt, 1 tsp starch, 500ml oil.

Method:

1. Wash and cut the king oyster mushrooms into small dices and wrap them in dry starch.

2. Fry the peanuts until cooked and let cool, then cut the green onion, ginger and garlic.

3. Pour the oil into the pot and heat it to about 180 degrees, then put the king oyster mushrooms into the pot and fry until they float, remove and control the oil.

4. Pour out the oil and leave a little base oil, stir-fry the onion, ginger and garlic into the mushrooms, pour in the seasoning sauce and peanut sauce over high heat and cook.

Spicy hot pot chicken wings

Ingredients: 500g chicken wings, 100g potatoes, appropriate amount of salt, appropriate amount of sugar, appropriate amount of Pixian bean paste, appropriate amount of chili, appropriate amount of cooking wine, appropriate amount of green onions, appropriate amount of ginger, Appropriate amount of garlic, appropriate amount of sesame seeds, appropriate amount of pepper

Method:

1. Prepare the raw materials

2. Soak the chicken wings in clean water for half a day to soak out the blood Afterwards, clean and scratch the chicken wings a few times, chop some green onion and ginger for later use

3. Put the chicken wings in a clean basin, sprinkle with 1 pinch of salt and minced green onion and ginger

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4. Add a small spoonful of white wine and marinate for 1 hour

5. Chop dry chili, onion, ginger and garlic and set aside

6. Take a pan, Without putting a drop of oil in the pot, lay the chicken wings face down on the bottom of the pot, put on the fire and heat over low heat. As the heating process continues, the oil in the chicken skin will seep out, and the pot will make a roaring sound< /p>

7. When one side is cooked, flip over and fry the other side

8. When the chicken wings are fully cooked, take them out. There will be a lot of chicken fat left in the pot. 9) Remove the potatoes. Cut the skin into thin slices

10. Use the remaining oil in the pot to fry the potatoes over low heat. When the potatoes are cooked, shovel them out as well

11. Put the bean paste into the pot and cook over low heat. Stir-fry the red oil

12. Add the chopped onions, ginger, garlic and dried chilies, and add an appropriate amount of pepper according to your personal taste

13. Add the chicken wings and stir-fry continuously, add A little sugar

14. Then add the potato slices and stir-fry evenly. When the surface of the potatoes and wings are completely covered with the sauce and fully flavored, turn off the heat. You can sprinkle with sesame seeds, chopped green onion, etc. for decoration , to increase the flavor

Stir-fried pork slices with yuba

Ingredients: yuba, lean meat, onion, ginger, garlic, small red pepper, pepper, salt, chicken essence, light soy sauce

Steps: 1. Add a spoonful of salt and appropriate amount of warm water to a large basin, add yuba and soak for half an hour.

2. Slice the lean meat, add some pepper, cornstarch, light soy sauce and peanut oil and marinate for ten minutes.

3. Squeeze out the water from the soaked yuba and cut into sections of about 4cm.

4. Slice ginger, slice garlic, cut small red pepper into sections, and cut green onion into sections.

5. Heat oil in the pot, add the meat slices and stir-fry until medium cooked, remove and set aside.

6. Add ginger slices and garlic slices to the pot and stir-fry over low heat until fragrant.

7. Add yuba, add a little water and stir-fry over high heat for a few times.

8. Add the meat slices and shredded red peppers and stir-fry for a few times, then add two spoons of light soy sauce and stir-fry until coloured.

9. Finally add the green onions, add a little salt and chicken essence and stir-fry until flavourful. Ready to serve

Fried fungus with parsley

Ingredients: black fungus, parsley, garlic, red pepper

Method 1. Garlic, red pepper , parsley is ready, fungus is soaked and boiled.

2. Put oil in the pot, heat over low heat, add garlic and stir-fry until fragrant.

3. Add shredded red pepper and celery, add sugar and vinegar, and stir-fry over high heat.

4. Finally add the fungus, sprinkle with salt, stir-fry evenly, and remove from the pan.

Stir-fried shrimps with broccoli

Ingredients: 1 small broccoli; 8 shrimps; 1 clove of garlic; 5ml light soy sauce; 2g starch; a little salt

Method: 1. Wash the broccoli and soak it in light salt water for 30 minutes to remove residual pesticides. Remove the thick stems from the broccoli and cut into small florets. Marinate the shrimps with light soy sauce and starch, smash and chop the garlic.

2. Pour an appropriate amount of water into the pot, bring it to a boil, add a little salt, put the broccoli in, cook for a few minutes and then take it out.

3. Pour a little oil into the pot and add minced garlic. Add the shrimp and stir-fry until it changes color. Add broccoli and stir-fry evenly before serving.

Hot and sour beef

Ingredients: 400g beef tenderloin, 80g minced mustard, 100g minced sour garlic, 100g minced sour radish, 100g minced pickled pepper, 50g minced garlic, minced chives 30g, 3g chili powder, 20g Caishen oyster sauce, 7g straw mushroom dark soy sauce, 100g salad oil, 2g salt

Method:

1. Cut the beef tenderloin into thin slices. Add 5g straw mushroom dark soy sauce and 10g Caishen oyster sauce, mix well and marinate for 10 minutes, turn up the heat and smooth until cooked, remove and drain, set aside;

2. Leave the bottom oil in the wok, add ginger, onion and garlic Stir-fry over low heat until the flavor comes out. Add in the mustard mustard, sour garlic moss, pickled radish, pickled peppers, and chili powder. Stir-fry over low heat until fragrant. Add the beef. Add the remaining seasonings and stir-fry evenly. Serve on a plate.

Stir-fried snow peas with minced meat

Ingredients: snow peas (the same goes for green beans), minced meat, green onions, ginger, garlic

Method: 1 , tear off the gluten from the snow peas, wash and drain the water and set aside (the snow peas are very tender and basically have no gluten, the green beans have more or less, so they need to be removed carefully); wash the onion, ginger and garlic and chop them separately and set aside.

2. Blanch the snow peas in salted boiling water for a while, take them out and put them in ice water to cool, then drain them and set aside (the snow peas are particularly green after being soaked in water).

3. Add an appropriate amount of oil to the pot, sauté the chopped onion and ginger until fragrant, then add the meat filling and stir-fry until the meat turns white, add dark soy sauce and stir-fry evenly.

4. Add snow peas, add a little water, stir-fry over high heat until the juice dries up, add an appropriate amount of salt, sprinkle with minced garlic and thicken the gravy, and serve

Stir-fried diced chicken with colored peppers

Ingredients: red, yellow and green peppers; chicken breast; salt; cornstarch; chicken essence; a little sugar

Method:

1. Rinse the chicken breast with water Remove the fascia

2. Cut the chicken breast into small dices, add salt, cornstarch, and a little sugar, mix well with your hands, add a little vegetable oil, mix well again, and marinate for 15 to 20 minutes

3. Heat the pot, add oil and sauté the garlic slices until fragrant, add the marinated diced chicken and stir-fry

4. Stir-fry the diced chicken until it turns white, then add in the chopped Stir-fry the diced colored peppers for 1 minute, add an appropriate amount of salt and chicken essence and stir-fry evenly

Chicken wings in oyster sauce

Ingredients: 5 chicken wings, a tablespoon of oyster sauce, A small spoonful of light soy sauce, a little sugar, and a lot of garlic are needed to make it delicious;

Method 1. Wash the chicken wings and make a few cuts. Add a little oil and fry over medium heat until golden brown on both sides.

2. Add garlic and fry together. The more garlic, the more fragrant it will be! The fried garlic cloves are soft and waxy and delicious!

3. Add oyster sauce, light soy sauce and sugar and stir-fry.

4. Add appropriate amount of water (not too much, the wings will be cooked easily and have been fried).

5. Turn on low heat and simmer the chicken wings until cooked through, then reduce the juice over high heat. Let the chicken wings be evenly coated with the sauce and then take them out of the pan and put them on a plate (the way I judge is that if chopsticks can be easily inserted into the wings, they are almost cooked. ).

Winter Melon Roast Pork

Ingredients: pork belly; winter melon; ginger; green onion; dried red pepper; rock sugar;

Method 1. Peel the winter melon and cut into cubes, ginger Slice the white scallions into sections and mince the green scallions. Cut the pork belly into cubes, put it into the pot with the ginger slices, pour in water, and continue to cook for three to four minutes after the water boils. Remove the meat, rinse and drain.

2. Clean the pot, add the drained pork belly pieces, turn on low heat and fry. No need to put oil. When the surface of the meat is browned (don't fry it too much, as it will continue to be fried later) and some oil oozes out, add rock sugar and stir-fry over low heat until the sugar melts.

3. Add ginger slices and dry red pepper and stir-fry for 2 minutes. Add boiling water, enough to cover the meat. Reduce heat and simmer for 30 minutes. After 30 minutes, add green onions and winter melon, and add salt. Add 1 tablespoon of braised soy sauce, turn to medium heat, and stir-fry evenly.

4. Cook until the winter melon is fragrant and the soup is dry, then sprinkle with chopped green onion. The winter melon will release water during the cooking process, and there is still soup in the stew, so there is no need to add additional water.

Spicy cabbage fried pancakes

Ingredients: Pancakes, spicy cabbage, garlic, zucchini, dark soy sauce, boiling water

Method: 1. Shred pancakes and spicy cabbage , slice the zucchini, and smash the garlic

2. Heat oil in a pot, add part of the minced garlic to the pot, add the zucchini and stir-fry evenly, add spicy cabbage and continue to stir-fry until the zucchini collapses soft

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3. Add shredded cake, pour in dark soy sauce, stir-fry evenly, then pour in appropriate amount of boiling water, stir-fry until the water is evenly absorbed

Scrambled eggs with tomatoes

Ingredients: tomatoes, eggs, salt, minced garlic, sugar, chopped green onion

Method: 1. Make a cross on the tomatoes, soak them in boiling water for a few minutes, take them out, and tear off the skin of the tomatoes with your hands. Peel the tomatoes and cut them into small pieces, the shape is according to your preference;

2. Crack the eggs into a bowl, add a small amount of salt, and quickly break them up with chopsticks or a whisk.

3. Heat the pot and add oil until it is 50% hot. Pour the egg liquid into the pot and shake the pot slightly to make the egg liquid form a circle. Fry the eggs over low heat until they are slightly solidified. Use chopsticks or a spatula to gently push the eggs. When the egg liquid is completely solidified, use chopsticks or a spatula to break it up. Then transfer it to a plate and set aside.

4. Put oil in the pot. When the oil is hot, add minced garlic and stir-fry until fragrant. Pour in tomato cubes and stir-fry until juice comes out (add a little sugar to make tomatoes juice faster).

5. Fry the tomatoes until soft. Add appropriate amount of salt and stir-fry until fragrant. Add the scrambled eggs and tomatoes and stir-fry evenly. Sprinkle with chopped green onion and stir-fry. Remove from heat.

Northeast Sauce Bones

Ingredients: 500g ribs, large bones, mustard knots, 2-3 star anise, 1 small section of cinnamon, 2 spoons of dark soy sauce, 1 spoon of dry yellow sauce

Method

1. Soak the pork bones in clean water for two hours, changing the water several times during this period to remove blood stains.

2. Rinse and drain the mustard knots and cut into thick slices.

3. Place the mustard slices on the bottom of the casserole.

4. Put the pork bones into the pot, add onion, ginger, 2 star anise, a small section of cinnamon, and enough water.

5. Mix 2 tbsp dark soy sauce and 1 tbsp dry yellow soy sauce thoroughly.

6. Add the sauce to the pot, turn to low heat and simmer.

7. Stew until the meat is tender for about 1 hour, and the soup is slightly reduced over high heat.

Dry pot crispy sausage

Ingredients: 400 grams of crispy sausage. 10 grams of spicy millet and 20 grams of onions. 2 grams of MSG, 20 grams of Laoganma, 50 grams of lard, 10 grams of minced garlic, 2 grams of chili powder, and 10 grams of mountain pepper oil.

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

2. Put lard into the pot until it reaches 70% temperature, add millet and minced garlic and stir-fry until fragrant. Add Laoganma, add crispy sausage and stir-fry until fragrant. Then pour in mountain pepper oil to taste.

3. Prepare the onion base in a dry pot, add the fried crispy intestines, sprinkle with pepper and chopped green onion and serve over high heat.

Stir-fried celery

Ingredients: 50 grams of meat slices, 100 grams of celery, 100 grams of radish.

Method: 1. Wash and slice the meat, wash the celery and radish Cut into slices and set aside.

2. Put an appropriate amount of cooking oil in the pot and turn on medium heat.

3. After the pot is hot, add the meat slices and stir-fry, and add an appropriate amount of rice wine.

4. Add the radish slices and stir-fry, add an appropriate amount of water and simmer.

5. When the vegetables are cooked, add the celery and continue to stir-fry. Add an appropriate amount of salt and MSG and stir well.

Spicy three delicacies in dry pot

Ingredients: 500g tiger prawns, 200g celery, 1 section lotus root, 1.5 tablespoons spicy bean paste, 1 teaspoon white wine, 1 teaspoon sugar, white sesame seeds 1 small spoon, 1 small handful of coriander, onion, ginger and garlic

Method: 1. Heat the pan with cold oil, sauté the shredded onion, ginger and garlic until fragrant, add the shrimp and stir-fry, and add a small spoonful White wine;

2. Cut the celery and lotus root into sections and slices respectively. Soak the lotus root in cold water beforehand, drain the water and stir-fry with the celery. Add 1.5 tablespoons of spicy bean paste and stir-fry. Mix evenly, then add a small spoonful of sugar, sprinkle a small spoonful of white sesame seeds and a small handful of coriander before serving, stir-fry evenly and serve.

Sweet and sour crispy tofu

Ingredients: A piece of old tofu Seasoning: 15ml vinegar, 30ml tomato sauce, 10ml light soy sauce, 2g salt, 10g sugar, 15ml water starch, chopped green onion, sesame seeds Appropriate amount

Method:

1. Mix all the seasonings except chopped green onion in a bowl, mix thoroughly and set aside.

2. Cut the old tofu into mahjong-sized pieces, and use kitchen paper to carefully absorb the moisture on the surface.

3. After the oil in the pan is 80% hot, add the tofu cubes one by one and fry until golden brown on both sides.

4. If there is a lot of oil in the pot at this time, you can pour out some of it and pour the mixed sauce into the pot.

5. After the sauce thickens over high heat, sprinkle with chopped green onion and sesame seeds and turn off the heat.

Tomato braised pork ribs

Ingredients: 500g pork ribs, 250g tomatoes, 1 tablespoon oyster sauce, 1 teaspoon cooking wine, 1 teaspoon light soy sauce, half a spoonful of pepper, 3 star anise, Appropriate amount of cooking oil and appropriate amount of water

Method: 1. Cut the ribs into small pieces and wash them for later use; wash the tomatoes, boil them in hot water for a while, then remove them, peel them and cut them into pieces;

2. Wash the ribs, mix them evenly with oyster sauce, pepper, cooking wine, and cornstarch and marinate for about 4 hours;

3. Put an appropriate amount of oil in the pot, and then put the marinated ribs in Fry in a pot until both sides turn yellow, then remove and set aside;

4. Put half of the tomatoes, fried ribs and star anise into the soup pot, add boiling water to cover the ingredients, and then marinate Pour the soup for making ribs into the pot, bring to a boil over high heat, and simmer over low heat for 1 hour;

5. Then add the remaining tomatoes and salt, and continue to simmer over low heat for half an hour; then Turn to high heat to reduce the soup.

Grilled eggplant with tomatoes

Ingredients: round eggplant, tomatoes, olive oil, pepper, onion, ginger, garlic

Method:

1. Cut tomatoes into cubes, peel and cut eggplant into large pieces, mince green onion, mince garlic, and mince ginger. Salt the eggplant in advance and squeeze out the water with your hands before frying

2. Heat the oil in the pot. Add a little more oil. Eggplant needs more oil. When it is cooked, the oil will come out. When the oil is hot, add the peppercorns.

3. Wait until the peppercorns are fragrant. Take it out

4. Add the eggplant and stir-fry. This process will take a long time. Stir-fry slowly until the eggplant becomes soft. Don’t rush this, which means you have to stir-fry out the water in the eggplant.

5. Stir-fry the eggplant until all the oil that has just been absorbed is stir-fried out and set aside for later use

6. Put some oil in the pot, not too much, add the chopped green onion, and stir-fry until it is done. Fragrance

7. First add tomatoes and stir-fry until raw. Pour in light soy sauce, dark soy sauce and sugar, then add eggplant and continue stir-frying

8. Until tomatoes are coated in soup. Add the minced garlic to the eggplant, then pour in water starch to thicken it and serve.

Cumin chicken cubes

Ingredients: 300 grams of chicken breast, 3 cloves of garlic, 1 tablespoon of starch, 1 cooking wine spoon, 2 spoons of chili powder, 2 spoons of cumin powder, appropriate amount of cumin grains, 1 spoon of light soy sauce, a little white pepper

Method: 1. Cut the chicken breast into small pieces, put it in a bowl, add Starch, cooking wine, light soy sauce, minced garlic, salt, white pepper, mix well and marinate for 15 minutes.

2. In a non-stick pan without adding oil or water, pour the chicken breast pieces into the pan and fry until cooked through and slightly yellow in color.

3. Pour in cumin powder, chili powder, sprinkle some cumin grains, stir well and serve.

Cold Lettuce and Fungus

Ingredients: appropriate amount of lettuce, appropriate amount of fungus, appropriate amount of light soy sauce, appropriate amount of vinegar, appropriate amount of cooking oil, appropriate amount of sugar, appropriate amount of salt, appropriate amount of peppercorns, appropriate amount of minced garlic

Method: 1. Soaked fungus lettuce

2. Peel off the old skin of the lettuce, cut into sections of about 8 cm, and scrape into large slices

3. Cut the lettuce into thin slices and marinate it with a little salt for a few minutes

4. Drain the marinated lettuce and arrange it into a circle on the plate (you can also put it directly into the plate)

5. Break off small florets of fungus and blanch them in a pot of boiling water

6. Put the blanched and cooled fungus into the middle of a plate with lettuce

7. Take a bowl , add minced garlic, add light soy sauce, a little sugar, sesame oil, and vinegar to make a bowl of sauce

8. Put oil in the wok on the fire, add peppercorns and fry over low heat. , fry the peppercorns until fragrant, remove them and use them, continue to cook the oil over medium heat until it smokes slightly and turn off the heat

9. Pour the hot peppercorn oil directly into the prepared sauce bowl and mix well

10. Pour the mixed sauce directly into the lettuce and fungus

Stir-fried Chinese cabbage with three shreds

Ingredients: Chinese cabbage; fresh mushrooms; lean meat; carrots ;Salt;light soy sauce;cornstarch;

Method: 1. Clean all materials, cut into shreds separately for later use, mix the lean pork shreds with a little oil, cornstarch, and salt in advance;

2. Heat the oil in the pan, pour in the lean meat and stir-fry until it changes color and then remove;

3. Heat the oil again, add in the shredded carrots and stir-fry until soft; add in the shredded Chinese cabbage , stir-fry until soft;

4. Add the fresh mushrooms and stir-fry evenly; add an appropriate amount of salt, pour an appropriate amount of light soy sauce, stir-fry evenly, add a small amount of water, cover the pot and cook for about 8 minutes;< /p>

5. Add the fried lean pork shreds and stir-fry evenly.

Ants Climbing a Tree

Ingredients: 2 handfuls of vermicelli; 100 grams of minced meat; 1 spoon of bean paste; 5 grams of minced ginger; 10 grams of minced chives; 1 spoon of light soy sauce; 5 sugars grams; 1 spoon of dark soy sauce; 1 spicy millet; 100 grams of water

Method 1. Pour oil into the pot, add the minced pork and stir-fry until it changes color.

2. Add chopped green onion, ginger, and bean paste, then add light soy sauce, dark soy sauce, and sugar.

3. Stir-fry evenly, add vermicelli and water, simmer until the soup dries up, and serve. After plating, sprinkle with millet chili and minced chives.

Farmer Stir-fried Pork

Ingredients: pork belly, green pepper, garlic, soy sauce, oyster sauce, sugar, tempeh, salt, oil.

Method: 1. Cut the pork belly into thin slices evenly with a knife, blanch it in a pot and set aside. Wash the green peppers and cut into pieces with a knife and set aside.

2. After heating the pan and cooling the oil, add the prepared pork belly slices and stir-fry until golden brown. Add garlic and green pepper and stir-fry until fragrant.

3. Add soy sauce, oyster sauce, sugar, black bean, and salt seasonings, stir-fry over high heat until fragrant, and serve.

Garlic Steamed Pork Ribs

Ingredients: 450g pork ribs, oil, salt, sugar, very fresh, oyster sauce, balsamic vinegar, cornstarch, tempeh, 20g green onions, chopped chili, ginger , appropriate amount of garlic

Method: 1. Chop the ribs into small pieces and soak them in clean water to remove blood stains. You can change the water several times during this period, then remove and drain the water and put it in a basin.

2. Chop the onions, ginger and garlic into fine pieces and put them into the ribs, then add the washed tempeh, add an appropriate amount of salt and sugar, and add some extremely fresh flavor and oyster sauce. At this time, the protagonist is here, add More balsamic vinegar.

3. Add some homemade chopped chili and cornstarch, mix thoroughly. Put it into a plate, seal it with plastic wrap, put it in a steamer and steam it for 40 minutes. It's ready to be served. The hot and sour food is appetizing. Let's serve it quickly.

Red Braised Beef Offal

Method: 1. Boil 250 grams of beef tendon and cut into sections.

2. Pour 500 grams of pork bone soup into the pot, add 60 grams of homemade chili sauce, add beef tripe and simmer for 20 minutes, add beef intestines and simmer for 50 minutes, add beef tendon and simmer for flavor.

3. When serving, put 20 grams of vegetable oil in the pot and heat it, fry 10 garlic seeds until golden brown, add the simmered beef offal and soup, add 5 grams of salt and green pepper rings Bring 15 grams to a boil, remove from the pan and serve on a plate.

Kung Pao Crispy Shrimp

Ingredients: 300 grams of shrimp, 5 dried chili peppers, 1 Hangzhou chili pepper, 4 minced garlic, 1 tablespoon fried peanuts, 1 small handful of white sugar 2.5 tbsp rice vinegar 2.5 tbsp salt appropriate amount of light soy sauce 3 tbsp dark soy sauce 0.5 tbsp water starch 4 tbsp corn starch 3 tbsp potato starch 1 tbsp egg white 1 clear water 1 tbsp cooking oil 1 tbsp;

Method

1. Prepare the ingredients. Peel off the shrimp lines and wash them. First, add an appropriate amount of salt, 2.5 tablespoons of white sugar, 1:1 rice vinegar, 3 tablespoons of light soy sauce, 0.5 tablespoons of dark soy sauce, and 4 tablespoons of water starch. Make a spicy lychee flavored sauce and set aside. Mix 3 tablespoons of corn starch and 1 tablespoon of potato starch and mix well

2. Mix 3 tablespoons of corn starch, 1 tablespoon of potato starch, 1 egg white, and 1 tablespoon of water into a thin paste. Add 1 more tablespoon of oil. Stir well.

3. After processing the shrimp, add some salt and a little starch to allow the surface moisture to absorb. Grasp evenly. Then pour into the prepared starch paste. Grasp evenly.

4. Bring the oil to 50% temperature, put the shrimps in one by one and fry. After setting, tap gently. Fish it out. Heat up and fry again. Further crispiness. It can also drain excess fat. You won’t get tired of eating

5. Leave the base oil in the pot, add dried chili segments and Sichuan peppercorns. Minced garlic, fresh red pepper segments, and Hangzhou pepper segments. Stir over low heat to bring out the flavor.

6. Pour the prepared juice along the edge of the pot, add the shrimp, turn it over a few times, and add the fried peanuts. Take out of the pot

Stir-fried spring bamboo shoots with chopped pepper

Ingredients: 1 spring bamboo shoot, 1 sharp pepper, 20 grams of chopped pepper, 3 cloves of garlic, 2 tablespoons of vegetable oil

Method: 1. Cut the spring bamboo shoots into 4-5 pieces, put them in a pot and cook for about 10 minutes to remove the numbness;

2. Take out the cooked spring bamboo shoots, let them cool, and cut them into thin slices;

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3. Add an appropriate amount of cooking oil to the pot and sauté the chopped garlic cloves until fragrant;

4. Then add the bamboo shoots and fry slowly over medium-low heat until the surface of the bamboo shoots becomes moist. When it is dry and slightly burnt;

5. Add a spoonful of chopped pepper and stir-fry until it is evenly coated with chopped pepper;

6. Put it on a plate, you can Garnish with some chopped green onion or pepper.

Cold Chicken Feet

Ingredients: 500g chicken feet, 2 pieces of garlic. Appropriate amount of millet pepper, appropriate amount of light soy sauce, appropriate amount of ginger, appropriate amount of salt, appropriate amount of sugar

Method: 1. Slice the ginger and add the chicken feet into the pot with cold water;

2. After the water boils , skim off the foam, continue to cook until cooked (you can cook it as much as you like), turn off the heat and simmer for 2.3 minutes;

3. Put it under the tap to wash away impurities and gum. This step cannot be omitted;

4. Cut it in half (cut into more sections to make it easier to taste), wash it in cold boiled water, it is recommended to wash it several times;

5. After draining the chicken feet, chop the garlic and millet pepper into small pieces, stir together the light soy sauce, salt and sugar evenly, seal with plastic wrap, and then wait for the chicken feet to taste.

Kung Pao Shrimp with Almond Fruit Vinegar

Ingredients: 250g prawn balls, 10g roasted almond slices, 1500g glutinous rice flour, 1500g cornstarch, 1500g premium No. 1 flour , 400g Baiweijia fried powder, 100g Double Happiness baking powder, 200g White Crane Noodles, 10g dried chili, 3g Dahongpao, 10g Sichuan peppercorns, 10g ginger, 10 minced garlic, 70g Sichuan Kung Pao juice Gram, 50 grams of Maggi spicy stir-fry sauce, Maggi tomato chili sauce, 200 grams of Italian balsamic vinegar, 180 grams of sugar, 20 grams of light soy sauce, 10 grams of dark soy sauce

Method:

< p> 1. Cut the back of the shrimp, marinate with basic flavor, wrap in powder, fry until fragrant and crispy, take out.

2. Heat the remaining oil in the pot and stir-fry the chili peppers and Sichuan peppercorns. Add the seasonings and main ingredients and stir-fry until fragrant.

3. Before serving, thicken the dish with bright red oil, sprinkle with roasted almond slices, and garnish slightly.

Seafood mushrooms and asparagus

Ingredients: 135 grams of seafood mushrooms, 50 grams of asparagus, stock, refined salt, chicken powder, Shaoxing wine, appropriate amounts of onion and ginger slices

Method: 1. Wash the seafood mushrooms and asparagus and cut them into sections.

2. Pour the stock into the pot, add the seafood mushrooms and bring to a boil, add the asparagus and bring to the boil again.

3. Add refined salt, chicken powder, Shaoxing wine, green onion and ginger slices until cooked, and serve on a plate.

Salt and pepper prawns

Method 1. Wash the prawns and use scissors to cut off the whiskers. Use scissors to cut the back of the prawns and remove the mud! After washing, let it dry and set aside!

2. Add minced garlic to cornstarch

3. Add salt and chicken essence and mix well

4. Add dried shrimps to cornstarch. Cover the shrimps with corn starch

5. Stick until ready and set aside

6. Pour salad oil into the pot and heat

7. Fry the shrimps over high heat until they change color Then reduce the heat to low, then reduce the heat and start the pot!

Braised chicken feet

Ingredients: 500g chicken feet, 1 pack of marinade

Method: 1. Wash the chicken feet, cut off the nails, and put them in boiling water Boil on medium for 2 minutes to remove the blood, then drain into supercooled water and dry.

2. Add water to the pot (just enough to cover the chicken feet), pour in the Liao ribs brine, and pour the chicken feet into the brine. Close the lid and cook until the chicken feet are cooked through (chopsticks can easily pass through the chicken feet).

3. Turn off the heat and let the chicken feet soak in the brine for 1 hour to fully absorb the flavor