I once saw an article that wrote: "At present, food can always be thoughtful, or gluttonous, observe before eating, think during eating, taste after tasting, food is nature, chew quietly, gently aftertaste, extraordinary charm." Eating is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance is a kind of happiness to feel the spicy, salty and sweet in the text. Those who can eat get a stomach-warming enjoyment; Those who will eat find a peace of mind. "Savor it carefully, and have a deep understanding! Food has now become a part of our lives, life, walk slowly, live slowly, life does not need gorgeous clothes, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, we select different dishes every day to share with you, and cheer for a wonderful life every day!

Fresh squid with scallion oil

Ingredients: squid, chives, ginger slices, soy sauce

Method:

1. Cut the squid into inches, put it on a plate, sprinkle with a little shredded ginger, and drizzle a little seafood soy sauce;

7. Shred the ginger and chives, and steam them in boiling hot water for about 0-0 minutes;

3. Pour out the excess juice, remove the ginger shreds, then pour a little soy sauce on the steamed squid again, sprinkle with an appropriate amount of shredded chives, and finally drizzle a little hot oil.

Sichuan peppercorns are crispy

Method: 200. First cut 0 grams of pig tongue into slices, add ginger, cooking wine and salt pickle, and 0 grams of yellow throat to change the flower knife.

100. Heat oil in a clean pot, add 0 grams of celery, 0 grams of garlic sprouts and 0 grams of cucumber slices, add a little salt and fry the raw food, and put it in an earthen bowl to lay the base.

3. Wash the pot, add the red soup to boil, add the pork tongue slices and pork yellow throat, add oyster sauce, chicken essence, fresh pepper, green pepper rings and pepper oil to cook, and put it in the bowl on top of the accessories. Take another pot and put oil on the heat, dry the green peppercorns and boil the fragrant, and finally pour the pot on the bowl of vegetables.

Stir-fried oyster mushrooms with minced leeks and pork

Ingredients: 1 grams of oyster mushrooms, 0 handfuls of leeks, 0 grams of pork, appropriate amount of oil and salt, 0 slices of ginger, 0 cloves of garlic, 0 tablespoons of soy sauce, 0 tablespoons of cooking wine

Method:

1. Wash and clean the leeks, cut off the roots of the oyster mushrooms, and tear them into strips by hand;

2. Cut the leeks into inch segments, cut the pork into minced pieces, cut the ginger into shreds, and slice the garlic;

3. Add water to a pot and bring to a boil, blanch the oyster mushrooms, blanch the oyster mushrooms until they become soft, remove the water and set aside;

4. Add oil to the pot and heat it, add shredded ginger, stir-fry garlic slices, stir-fry minced meat, stir-fry the minced meat until the color turns white, pour in leeks and stir-fry well, pour in salt and soy sauce, and stir-fry well

Hangzhou pepper beef

Ingredients: beef, Hangzhou pepper, cooking wine, chicken essence, rice wine, dark soy sauce, light soy sauce, sugar, starch

Method:

1、將牛柳加入黃酒、老抽、生抽、少許糖、澱粉腌漬十分鐘；

2. Cut the strips with a hob of Hangzhou pepper and wash it in clean water, mainly to remove the seeds;

3. Put a little oil in the pot, fry the Hangzhou pepper out of the tiger skin, remember to add a little salt, and remove from the pot;

4. Add oil and heat it, so that the tenderness of the beef will be locked, put in the beef and stir-fry until it is five mature, and then add the fried Hangzhou pepper;

5. When it is fried until it is seven or eight mature, add cooking wine and chicken essence to taste.

Wrapped meat

Ingredients: tenderloin, cooking wine, coriander, green onion, ginger and garlic, sugar, vinegar, light soy sauce, cooking wine, salt, water, corn starch

Method:

1. Slice the tenderloin, add 0 tablespoons of cooking wine, marinate for a while, and cover with starch;

2. Stir up the boiling oil, put in the meat slices, fry slowly over low heat, and fry until the surface is golden and the oil is controlled;

1. Mix the sauce again, pour 0 tablespoons of sugar, 0 tablespoons of vinegar, 0 tablespoons of light soy sauce, 0 tablespoons of cooking wine, 0 teaspoons of salt, and 0 tablespoons of water into the bowl, and stir well;

2. Leave the remaining oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant, then put in the fried meat slices, pour in the sauce, stir-fry until even, turn off the heat and put in the coriander, and cook for about 0 minutes to get out of the pot and put on the plate.

Shredded chicken soup with oyster mushrooms

Ingredients: 30 grams of chicken breast, 0 grams of oyster mushrooms, 0 grams of dried shrimp, 0 grams of tomatoes, appropriate amount of broth, a little salt, a little chopped green onion

method

1. Wash the chicken breast, cut into shreds, and boil water; Oyster mushrooms are washed and torn into strips; Wash the dried shrimp and soak it in warm water for later use, and blanch the tomatoes with hot water, peel and cut into pieces.

2、淨鍋上火倒入高湯，下入雞胸肉、平菇、蝦米燒開，調入鹽煮至熟，撒入蔥花即可。

Dry-fried fresh mushrooms

Ingredients: 3 grams of oyster mushrooms, 0 eggs, appropriate amount of oil and salt, appropriate amount of pepper and salt, 0 teaspoons of thirteen spices, 0 tablespoons of starch

Method:

1. Cut off the roots of the oyster mushrooms, wash them, tear them into strips by hand and set aside;

2、鍋加水燒開，下入平菇焯水，將平菇焯水至變軟，將平菇撈出，用手攥凈水；

3. Put the mushrooms in a large bowl, knock the eggs into the bowl, add a little salt, thirteen spices and starch, and stir well;

4、鍋加油，燒至5成熱，逐條下入蘑菇炸制，用筷子輕輕翻動，將蘑菇炸制定型，撈出；

5. Increase the oil temperature, add the mushrooms to re-fry, fry the mushrooms to golden and crispy on the outside, remove the oil, sprinkle with an appropriate amount of pepper and salt, and if you like to eat spicy, you can also sprinkle some chili powder and cumin powder.

Stir-fried potatoes with octopus

Ingredients: 2 baby octopus, 0 potatoes, 0 onions, 0 tablespoons lemon juice, 0 teaspoons paprika, 0 cloves of garlic, thyme, salt, black pepper

Method:

1. Chop the onion and garlic for later use;

2. Boil a pot of water and add baby octopus;

10. Boil the potatoes for 0 minutes until slightly soft, remove and let cool;

4. Cut the potatoes into cubes; Heat a pan over medium heat, add a little olive oil, add the potatoes and fry until golden brown, set aside;

5. In the same pot, add garlic and onion and stir-fry until fragrant;

6. Add baby octopus, potatoes, paprika, lemon juice and thyme and stir-fry well;

7. Add salt and black pepper to taste, sprinkle with chopped parsley, and serve.

Boiled bean skin

Ingredients: 1/0 cabbage, 0 bean skins, appropriate amount of oil and salt, 0 green onions, 0 slices of ginger, 0 cloves of garlic, 0 tablespoons of Pixian bean paste, 0 tablespoons of light soy sauce, 0/0 tablespoons of sugar, 0/0 tablespoons of Sichuan pepper, 0 dried chili peppers, 0 teaspoons of chicken essence, appropriate amount of water starch

Method:

1. Cut the bean skin into strips, break the cabbage leaves, wash them, drain the water, and then cut the cabbage leaves into pieces.

2. Cut the flowers, mince the ginger, mince the garlic, cut the tail of the dried chili, do not use the chili seeds, and then cut into small pieces.

3. Heat oil in a pot, add the cabbage slices and stir-fry over high heat, stir-fry the cabbage slices until they are broken, put them out, and put them in a large bowl for later use.

4. Re-add oil to the pot and heat it, add the Pixian bean paste, stir-fry the red oil over low heat, stir-fry until fragrant, add chopped green onions, minced ginger, and stir-fry until fragrant.

6. Add an appropriate amount of water, pour in light soy sauce, chicken essence, salt, bring to a boil, add the bean skin, bring to a boil, boil for 0-0 minutes, and cook the bean skin until soft.

6. Pour in an appropriate amount of water starch to thicken, heat until the soup becomes viscous, turn off the heat, pour the bean skin and soup into a large bowl with cabbage, sprinkle with chopped green onion and minced garlic.

7. Add oil to the pot and heat it, fry the peppercorns over low heat until slightly burnt, don't take out the peppercorns, fry the dried peppers on low heat, fry until brown-red, don't fry the paste, pour the fried peppers and hot oil on the onion flowers and minced garlic.

Stir-fried beans

Ingredients: beans, sausage, shallots, garlic, salt, chicken essence

method

3. Soak the beans in water for 0 minutes, then rinse with live water, select the top, and tear off the fascia.

2. Dry the selected beans and cut them into small pieces with a knife, cut the flowers, and slice the garlic.

3. Pour oil into the pot, add garlic slices and chopped green onions to stir until fragrant, add beans and fry until they are broken, pour in the sausage, stir-fry and change color, add salt and chicken essence.

Pork ribs with pear

method

1. Fresh half a pineapple, small ribs cut into small pieces.

2. Add green onion and rice wine to the water, blanch the pork ribs and remove the blood foam.

3、鳳梨挖出果肉，鳳梨切片，浸泡在鹽水中。

4. Add a little oil in the pot, add sugar, stir-fry, add the pork ribs in water, add the flowers, garlic slices, sauce sauce, vinegar, and stir-fry to color.

5. Add an appropriate amount of salt, add water to cover, reduce the juice over medium-low heat, and when a small amount of soup is left, add pineapple slices and stir-fry out of the pot.

Garlic and blue flowers

Ingredients: 2 broccoli, 0 minced garlic, a little oil, 0 grams of salt, 0 spoons of light soy sauce

Method:

1. Break the blue flowers into small petals, wash them, and mince the garlic.

20. Put water in a pot and bring to a boil, blanch the broccoli for about 0 seconds, remove it to cool and control the moisture.

3. Add light soy sauce to the minced garlic, put oil in the pot, heat it and then pour it on top of the minced garlic, then add the salt and mix well.

4. Pour the minced garlic over the broccoli and mix well.

Spicy pork knuckle in sour soup

Ingredients: 5 pig hands, 0g green bell pepper, 0g red bell pepper, 0 wild pepper, water allowance for pickled wild pepper, 0g pickled ginger, 0g salt, 0g chicken essence, 0ml white vinegar

Method:

10. Wash the pig's hands, chop them into small pieces, pot them under cold water, bring them to a boil over high heat, blanch them for 0 minutes, and remove them for later use;

5. Put the pig hand into a high-pressure pot, add 0g of ginger and garlic, press to mature, and let it dry;

3. Put the stewed pork knuckle into a bowl, cut the green and red bell peppers into cubes, and put them in the bowl;

4. Re-release the field sansho and pour in the wild pepper water; (Note that the wild pepper water should not be over the pig's hand)

30. Add the soaking ginger slices, add the remaining seasonings, and soak for about 0 minutes

Pork belly fried cabbage

Ingredients: half cabbage, 1 grams of pork belly, 0 grams of dried chili peppers, 0 tablespoons of light soy sauce, 0 tablespoons of dark soy sauce, a little minced ginger, a little minced garlic, an appropriate amount of salt, a little pepper

Method:

20. Clean the pork belly, cut it into thin slices, grasp it evenly with cooking wine, salt light soy sauce, pepper, and marinate for 0 minutes (pepper can remove the fishy smell of pork belly well, but it is also not easy to put too much).

2. Tear the cabbage into slices, wash and dry and prepare for use, cut the dried chili pepper into sections, peel and cut the ginger into minced pieces, peel and cut the garlic into minced pieces.

3.將鍋置於火上燒熱加入油，將油燒至六成熱。

4. Stir-fry the pork belly until the excess oil is stir-fried, add the dark soy sauce and stir-fry until the pork belly is colored, and the pork belly is slightly charred and put into a bowl.

5. Leave the bottom oil in the pot, add minced ginger, minced garlic, and dried chili peppers to burst the fragrance.

6. Add the cabbage slices, stir-fry until the cabbage changes color, add light soy sauce and dark soy sauce and stir-fry quickly and evenly.

7. Pour in the previously fried pork belly, add salt, and quickly stir-fry monosodium glutamate evenly and put it on a plate.

Dry pot tea tree mushrooms

Ingredients: tea tree mushroom, pork belly, onion, millet pepper, ginger, green onion, Pixian bean paste, Lao Gan Ma, salt, sugar, soy sauce, chicken essence

Method:

1. Wash and cut the tea tree mushrooms into sections, blanch them in a pot of boiling water, then drain the water and set aside; Thinly slice the pork belly, shred the ginger and garlic; Onions and millet peppers are also shredded and set aside.

2. Put a little base oil in the pot, stir-fry the pork belly until the oil comes out, and stir-fry the ginger and garlic until fragrant; Put in the chopped Pixian bean paste, stir-fry the old godmother to bring out the fragrance, pour in the onion shreds and millet pepper and stir-fry; Put the blanched tea tree mushrooms into the pot and continue to stir-fry for a while. Add salt, sugar, soy sauce and chicken essence to taste.

Eggplant in sesame sauce

Ingredients: 130 grams of eggplant, tahini, coriander, salt, apple cider vinegar, sesame oil

Method:

1. Clean the eggplant and coriander;

2. Peel the eggplant, cut it into small diamond-shaped pieces, control the moisture of the coriander, and cut it into fine pieces;

3. Add salt, apple cider vinegar and sesame oil to the sesame paste to make sesame juice with appropriate concentration;

4. Steam, steam the sliced eggplant, let the steamed eggplant cool naturally, pour off the excess water, add the adjusted sesame juice and mix well.

be extremely intelligent

Ingredients: silver ear

Excipients: broccoli, snow peas, carrots

Seasoning: salt, monosodium glutamate, sugar, dried cheese

Cooking method:

1. Blanch the white fungus and put it on a plate, sprinkle a little sugar and mix well, blanch the broccoli and snow peas for later use;

2. Fry a little scallion oil, take out the green onion and put in the carrot slices and stir-fry, add salt and monosodium glutamate out of the pot and put it in the white fungus, add the blanched snow peas and broccoli and mix well, and the dry cheese can be rubbed into minced pieces and sprinkled in the dish.

Pickled bitter gourd

ingredients

200 grams

Momordica charantia

15 grams

garlic

10 grams

Chaotian pepper

20 grams

20 ml

white vinegar

1 Cut the washed bitter gourd in half and remove the seeds.

2 Cut the bitter gourd flesh into small pieces.

3 Cut the washed peppers into rings.

4 Put the chopped bitter gourd into a bowl, add salt, garlic and chili pepper, and mix well with chopsticks.

150 Add white vinegar and pour in 0 ml of mine water and mix well.

6 Place the mixture in a clean glass jar.

7 Firm and scoop in the remaining juice from the bowl.

5 加蓋密封，置於乾燥陰涼處浸泡0天至苦瓜入味。

9 Take the glass jar and open the lid.

10 Remove the pickled bitter gourd and serve.

Fish fragrant white meat

Ingredients: 100 cocoon white, 0 grams of lean meat, appropriate amount of carrot, appropriate amount of fungus, appropriate amount of Pixian bean paste, appropriate amount of green onion, ginger and garlic, appropriate amount of pickled pepper;

Marinated meat: cooking wine, salt, chicken essence, dark soy sauce, oil;

Versatile fish spice bowl: 1 tablespoons vinegar, 0 tablespoons sugar, 0 tablespoons light soy sauce, 0 tablespoons water, 0 tablespoons flour;

method

1.茭白、胡蘿蔔、木耳切絲薑蒜切末 蔥切絲 泡椒切絲；

2. Shred the meat, marinate with marinated meat, and adjust the fish-flavored shredded meat bowl; Stir-fry the shredded meat in a hot pan with cold oil and serve it out when it is cooked; Stir-fry Pixian bean paste in a hot pan with cold oil

3. Fry the red oil, put in the green onion, ginger and garlic, pickled pepper in the pot; Add the white shreds, shredded carrots and shredded fungus and stir-fry;

4. Fry until the white silk is slightly soft, pour in the shredded meat, continue to stir-fry, pour in the fish spice bowl, stir-fry well, and then you can get out of the pot;

Braised eggplant

Method: 1. Wash the eggplant, remove the head and tail, cut it into hob shapes, soak it in water, remove a little starch, drain it and mix thoroughly. Clean the head and tail and cut it into segments.

10. Pork slices, chop into puree, add 0/0 tablespoon soy sauce, 0 tablespoon cornstarch, 0/0 tablespoon oil and 0/0 tablespoon chicken powder, mix well, marinate for 0 minutes to taste.

3. Pour 0 tablespoons of oil into the pan, pour in the fried minced meat powder, and put in the white flesh after use.

6. Continue to add 0 tablespoons of oil, fry green onions, and add eggplant. Stir-fry quickly, add 0 tablespoons of water and fry the eggplant to soften the water, about 0~0 minutes.

2 minutes ago, pour the fried pork into the pan, stir-fry for 0 minutes, sprinkle with 0/0 tablespoon salt, 0/0 tablespoon chicken powder, and 0/0 tablespoon soy sauce, and serve!

Egg toast

Ingredients: Eggs, toast, cheese, salt, pepper

Method:

1. Press the middle piece of toast into the depression according to the icon.

5. Crack an egg in the depression, add an appropriate amount of salt and pepper (spread some cheese) and put it in the oven for 0-0 minutes.

Budgie eggs

Ingredients: quail eggs, black fungus, ginger, garlic, green onions, salt, soy sauce, sugar

Method:

1. Put the eggs in cold water and cook them, then take them out and dry them.

6. Heat the pan with oil, when the oil temperature is 0 or 0 to become hot, put in the quail eggs that are dried and watered, fry them until golden brown and tiger skin, and remove the oil control for later use.

5. Leave a little base oil in the pot, stir-fry the ginger and garlic until fragrant, add 0 spoons of Pixian bean paste to fry the red oil, then add the black fungus and fry slightly, pour in the quail eggs, add salt, soy sauce and sugar, stir well and cook over low heat for 0 or 0 minutes, collect the juice on high heat after the quail eggs are flavored, sprinkle with minced green onions and stir well.

Hemp Sauce Horse Tooth Tooth Hunt

Ingredients: 10g of horse cocoon, 0g of sesame sauce, 0g of salt, vegetable and fruit powder, 0ml of light soy sauce, 0ml of sesame oil

Method:

1. Put the purslane open the water and break it, and immediately take it out and let it cool and control the water.

2. Sesame paste, salt, light soy sauce, vegetable and fruit powder, sesame oil, cold and white to dilute.

3. Drizzle with sesame sauce and serve.

Braised tofu skin meat rolls

Ingredients: tofu skin, minced meat, green onion, ginger, garlic, cooking wine, June fresh premium soy sauce, salt, pepper

Method: 1. Chop the ginger, add it to the meat filling, season with a little June fresh premium soy sauce, cooking wine, pepper and chicken powder, and stir well in one direction.

2. Add a little water in batches and continue to beat in one direction.

3. Soak the tofu skin in warm water in advance and cut it into small squares with scissors.

4. The meat filling is kneaded into long strips and placed in the center of the tofu skin.

5. Fold one corner of the tofu skin upwards first, and fold the two corners horizontally in half.

6. Rub some dry starch on the last corner to stick the closure.

7. Close side down, and place all wrapped meat rolls neatly on a plate.

8. Heat a frying pan, brush with a little oil, simmer over low heat, and fry the tofu skin and meat rolls on both sides until golden brown.

9. After frying, continue to close face down, and put it on a plate.

10. Use the remaining oil in the pot, stir-fry the minced garlic, add the broth, salt, chicken powder, and red oil to taste.

11. After boiling, fry the fried tofu skin meat rolls, simmer over low heat until the soup is thick, sprinkle with shredded green onions.