Today I will share with you some home-cooked recipes. These delicacies are all popular and are some of the most common. We can make the most delicious meals with common ingredients every day. I hope today's food sharing can bring you happiness and satisfaction throughout the day.
Practice: Cut the sauerkraut into thin strips, place in a bowl, add water and soak for five minutes, then change the water, rinse well, and squeeze out the water.
Add oil to the pot, heat it, add Sichuan pepper, dried chili pepper and star anise and stir-fry until fragrant, then add sauerkraut and stir-fry.
Then add salt, sugar and light soy sauce and stir-fry, then pour in an appropriate amount of water, add vermicelli, cover the pot, and simmer until the vermicelli is soft.
After cooking, transfer to a casserole, heat over high heat, add the lamb slices and cook until browned. Finally, add the white pepper and sesame oil, then turn off the heat.
Ingredients: local chicken, angelica, red dates, wolfberry, ginger shreds, green onions, chopped green onions.
Practice process: 1. Chop the local chicken into small pieces, then add an appropriate amount of starch and mix well. Then wash it and put it in a large bowl for later use. Then wash the jujube and angelica, remove the jujube core, and put them together.
2. Add an appropriate amount of starch, light soy sauce, salt and peanut oil to a large bowl, mix well, and marinate for 20 minutes.
3. Take a steaming bowl, put the marinated local chicken on the steaming bowl, sprinkle a handful of washed wolfberries, and then steam it in a cold water steamer.
4.After steaming for about 30 minutes, add a handful of chopped green onions to garnish and enjoy.
Ingredients]: 3 pieces of silver pomfret, a little salt, 1 spoon of light soy sauce, 1 spoon of bean paste, 1 spoon of cooking wine, 2 millet peppers, 1 small piece of ginger, 2 cloves of garlic.
Method]: 1. Prepare the ingredients, remove the internal organs of the silver pomfret, clean it, add a few slices of ginger and cooking wine and marinate for 10 minutes. Drain the marinated pomfret and pat a thin layer of flour on the fish.
2. Pour an appropriate amount of oil into the pot. When it is 70% hot, fry the fish in a pan until golden brown on both sides.
3. Leave a little base oil in the pot, add ginger and garlic, stir-fry until fragrant, add 1 spoon of light soy sauce, 1 spoon of bean paste, add 2 millet peppers, add an appropriate amount of water, and stir-fry until fragrant. Add the fried pomfret. Add to soup, cook until fragrant, sprinkle with leeks and serve.
Ingredients: chicken breast, diced carrots, diced carrots, cooked peanuts, minced garlic, chopped black pepper, bean paste.
Practice process: 1. Wash the chicken breast, then cut it into cubes, put it in a large bowl, then add an appropriate amount of starch, crushed black pepper, cooking wine, salt and peanut oil, mix well, and marinate for 20 minutes.
2.Cut the carrots into cubes, dice the carrots and set aside minced garlic. Then prepare the sauce. In a bowl, add two scoops of light soy sauce, one spoonful of cooked vinegar, one spoonful of oyster sauce, half a spoon of starch and half a bowl of water and stir well.
3.Heat the oil in a hot pan. Once the oil is hot, add the marinated chicken breasts and sauté until the chicken breasts are golden brown on both sides and slightly charred. Then add the minced garlic and stir-fry until fragrant.
4.Then add a spoonful of bean paste and sauté until fragrant, then add carrots and diced cucumbers and sauté for a minute, then pour in the prepared sauce and continue to sauté over high heat until the soup thickens, adding peanuts to garnish for freshness. , then take it out of the pot and start eating.
Ingredients: green vegetables, shiitake mushrooms, rice cakes, plum meat, minced garlic.
Practice process: 1. Wash the plum meat, cut it into thin slices, and put it in a large bowl. Then add an appropriate amount of starch, light soy sauce, salt and peanut oil, mix well, and marinate for 10 minutes.
2. Soak the shiitake mushrooms in advance until soft, then wash them separately with the green peppers, and then cut the shiitake mushrooms into cubes for later use. Then cut the rice cake into thin slices and set aside.
3.Heat the oil in a pan. When the oil is hot, add the minced garlic and sauté until fragrant. Then add the shiitake mushrooms and cleaned green stalks and sauté until fragrant. Then add an appropriate amount of water and cook over high heat for two minutes. 。
4.Then continue to cook the rice cake slices for three minutes until cooked, then add green vegetable leaves to blanch until cooked, then add an appropriate amount of salt and chicken essence to taste and fresh, and it is ready to eat.
Ingredients: Pumpkin: to taste; Minced garlic: to taste; Cooking oil: to taste; Salt: to taste; White pepper: to taste; Essence of chicken: to taste; Minced green garlic: to taste (for garnish).
Steps: 1. Preparation: Peel the pumpkin and cut it into even pieces. Chop the garlic and set aside. Finely chop the green garlic and set aside.
2.Stir-fry garlic: Heat the oil, add minced garlic and fry until golden brown, remove and set aside.
3. Steamed pumpkin: Put the cut pumpkin pieces into the steamer and steam on high heat for 15-20 minutes until the pumpkin is soft.
4.Puree: Puree the steamed pumpkin chunks with a rolling pin or spoon.
5. Seasoning: Add an appropriate amount of salt, white pepper and chicken essence to the pumpkin puree and stir well.
6. Mix the garlic puree: Pour the garlic into the pumpkin puree and stir well to make the pumpkin puree fully absorb the garlic puree.
7. Plating: Put the mixed garlic and pumpkin puree on the plate and arrange the shape.
8.Garnish: Sprinkle minced garlic on top of steamed pumpkin puree.
Ingredients: celery, shiitake mushrooms, millet pepper, garlic, salt, oyster sauce.
Production process: 1. Wash the mushrooms, remove the roots and cut them into thin slices, cut the celery obliquely into small sections, and cut the millet pepper obliquely.
2.Blanch the celery and shiitake mushroom slices separately and drain.
3.Pour oil into a pan, sauté minced garlic and millet until fragrant, add mushrooms and celery, and sauté over high heat until fragrant. Add a pinch of salt and oyster sauce to taste and stir-fry well.
Ingredients: crucian carp: 2-3 tails; Ginger: to taste, sliced; Green onions: to taste, cut into sections; Cooking wine: 2 tablespoons; Light soy sauce: 3 tablespoons; dark soy sauce: 1 tablespoon; Brown sugar: to taste; Cooking wine: to taste; Salt: to taste; Water: to taste; Cooking oil.
Steps: 1. Preparation: Clean the crucian carp, remove the scales and internal organs, wash and drain. Cut the ginger and green onion into pieces and set aside.
2. Pickled crucian carp: marinate the crucian carp in cooking wine for a while to remove the fishy smell.
3. Fried crucian carp: Pour an appropriate amount of cooking oil into the pot and heat to 7-80% heat. Add the marinated crucian carp and fry until golden brown on both sides. Remove and set aside.
4. Stir-fry ginger and shallots: Leave oil in the pot, heat it, add ginger slices and green onions and stir-fry until fragrant.
5.Sauce: Mix light soy sauce, dark soy sauce, sugar, and cooking wine into sauce for later use.
6. Braised crucian carp: Put the fried crucian carp into the pot, pour in the prepared sauce, add an appropriate amount of water, and turn to low heat after boiling.
7. Boil: Cover the pot and cook for 20-30 minutes to allow the crucian carp to absorb the flavor.
8. Collect the juice: After the crucian carp is cooked, collect the juice until the soup is thick, and add an appropriate amount of salt to taste.
9. Serving: Put the braised crucian carp on a plate, drizzle with a rich teriyaki sauce and garnish with a little leeks.
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