1, wash chicken feet, cut off nails, blanch in boiling water, put ginger slices in water,

2. Cooking wine: pick up the cooked chicken feet, cut them with a knife to taste, slice the ginger, leave a little chopped green onion for color, chop up the dried Chili, heat the oil, stir-fry the seasoning, put the chicken feet into a wok, add water to start cooking the fried seasoning and chicken feet, and add oyster sauce and soy sauce.

3. Add wine, light soy sauce, a little pigment and crystal sugar for standby, simmer for about 10 minute, and add a little salt. Pay attention to the taste because there is light soy sauce. Add onions and white sesame seeds and you're done!

Hot chicken nuggets:

Cut the Sanhuang chicken into pieces, wash it and add shredded ginger.

Add shallots, pour in cooking wine and marinate for 30 minutes.

Pour more oil into the pot and heat it to 70% heat. Pour in the marinated chicken pieces and fry until cooked. Before frying, shred the onion and ginger, and fry until the chicken pieces have no water vapor and the surface is brown.

Cut green and red peppers into pieces, and prepare ginger slices, onion segments, dried peppers and pepper.

Put a little base oil in the pot, add ginger slices, onion segments, dried peppers and pepper, stir-fry until fragrant, and then add the fried chicken pieces and stir-fry.

Add salt and stir-fry a little soy sauce. 7. Season with sugar, add green pepper and stir-fry until raw. 8. Add chicken essence to taste and serve.

Mushrooms with minced meat, Agrocybe aegerita and Crab Mushrooms;

1. Fry minced meat until slightly burnt, and put it away for later use. Stir-fry the crab mushroom until the water comes out, and continue to stir-fry until the water evaporates.

2. Season with salt and soy sauce, pour in fresh Agrocybe aegerita, stir fry together, then season with salt and soy sauce, add appropriate amount of oyster sauce, and the crab mushroom must be fried dry.

Cold meat:

1) blanch the big bones in the pot, rinse them with hot water, add enough water to the casserole at one time, put them in the big bone fire and cook for 40 minutes, then take them out, scrape the meat with a knife and cut them into small squares for later use;

2) After the side dishes are washed, celery and sweet pepper are shredded, blanched, coriander is cut into sections, garlic paste and chopped green onion are prepared, and the juice is mixed with pepper oil, Chili oil, fresh soy sauce and balsamic vinegar;

3) Put minced meat and celery into a vegetable basin, add appropriate amount of salt, sugar, garlic paste, chicken essence and sauce, and stir well. 4) Dish, sprinkle with chopped green onion and coriander, and complete a dish of meat-flavored and colorful cold salad.

Braised dried bean curd with pork belly:

Slice pork belly with skin and cut mahjong pieces;

Soak dried beans in warm water, wash and cut into inches;

Oil the hot pot, and after the oil is hot, fry the pork belly until it is oily and the surface is slightly yellow;

Add ginger slices, red pepper segments and stir-fry star anise. Add cooking wine, soy sauce and a spoonful of sugar, stir-fry until the meat is completely colored;

Pour boiling water and simmer for about 50 minutes;

Then add the processed dried bean curd, turn it evenly, add appropriate amount of salt to taste, continue stewing for about 20 minutes, and then collect the juice on high fire.

Fried pork slices with tofu

Ingredients: 300g lean meat, tofu brain, three okra (optional), 2 ~ 3 millet peppers (optional), soy sauce, salt, sugar, oyster sauce, raw flour, garlic and ginger;

working methods

1. Slice lean meat with soy sauce, cornstarch, salt and sugar 10 minute. Wash okra and blanch it in boiling water, cool it and cut it into hob pieces. Wash tofu foam and blanch it in boiling water until soft.

2. Chop garlic and ginger, shred millet pepper, prepare a bowl of hot water, and add oyster sauce and Jamlom salt soy sauce.

3. Put the garlic in a hot pot and fry the sliced meat with Jiang Mo. Put it aside. Don't wash the pot. Continue frying beans in Jamlom. Add the freshly prepared juice, cover the pot and stew 1 ~ 2 minutes. Add meat slices, stir-fry millet, pepper and okra, collect juice and plate.

Braised carp

Ingredients: Carp Ingredients: shredded ginger, garlic, salt, cooking wine, vinegar, sauce wine, Laoganma lobster sauce, coriander, chopped green onion and red pepper.

Exercise:

1, the ingredients are ready to start. First, light the fire, put some oil in the pot, then fry the carp in the middle of the pot, and turn the fish over in about half a minute.

2. After about half a minute, the fish will be almost fried, then pour a bowl of water into the pot to continue cooking the fish, add cooking wine, ginger and salt, and then cover the pot.

3. After one minute, add proper amount of vinegar, soy sauce, Laoganma Douchi and garlic rice to the pot, and finally put shredded red pepper into the pot.

4. Almost five minutes later. Put the fish directly into the dish covered with coriander, then sprinkle chopped green onion into the fish soup in the pot, and then pour the fish soup evenly into the dish.

Tip: Remember to cramp after loading the carp, that is, two white lines on the carp. When it's done, put it on a plate, wrap it in plastic wrap and refrigerate it for 2 to 6 hours.

Stir-fried vegetable:

Shredding celery, slicing carrot, and heating in oil pan;

Add celery and carrot slices, stir-fry for a while, season with salt, stir-fry until carrots are soft, and serve.

Garlic spinach:

After washing the water spinach, cut off the hard stems at the roots and fold them into small pieces for later use;

Cut garlic into powder for later use;

Put a little lard in the pot, add minced garlic when it is 50% hot and stir-fry until fragrant;

Then add the folded spinach and stir-fry evenly;

Turn the stir-fry leaves and add salt and chicken essence.

Boiled okra vermicelli:

1. Boil the water, blanch the washed okra for 2 minutes, take it out and let it cool; Add dragon beard powder, take out and soak in cold water, cut off the roots of okra, cut it in half, and mince garlic and millet pepper rings.

2, sauce: two tablespoons of steamed fish and soy sauce (no soy sauce can replace), a small amount of sugar, a small amount of salt, a spoonful of oyster sauce, a little water, mix well.

3. Put the vermicelli on the bottom of the plate, spread with okra and pour in the prepared juice. Sprinkle some garlic and millet pepper on it.

4, hot pot oil, add the remaining garlic and millet pepper after the oil is hot, turn off the fire after the fragrance, and pour it on the dish!

Stir-fried mung bean sprouts:

1. Wash and blanch mung bean sprouts, marinate shredded carrots with a little salt 10 minute, cut small green peppers, garlic and ginger into sections;

2. Stir-fry pepper in hot oil, add garlic, ginger and green pepper, then add salt, chicken essence, sugar and white vinegar to stir fry, add a little boiling water, continue to stir fry for 10 second, and turn off the fire;

3. Pour the blanched bean sprouts and pickled shredded carrots into the pot and mix well.

Fried auricularia auricula with carrot:

1, dried auricularia auricula is cooked with warm water; Shred carrots and green peppers; Marinate shredded carrots and green peppers for 10 minute, and then pour out the salt water; 2. Add salt, vinegar, sugar, monosodium glutamate, mashed garlic, sesame oil, pepper oil and red pepper to the blanched auricularia auricula and shredded carrot, and mix well!

Braised cabbage in a griddle:

1, pork belly slices. Tear large pieces of cabbage.

3. Chop the lobster sauce for later use. Slice ginger and garlic for later use.

4. Cut the onion into long sections for later use. Put the oil in the wok, and when the oil is hot, add the pork belly slices.

5. Turn the meat slices into golden yellow. Remove the fried pork belly slices for later use.

6. Use the remaining oil in the pot, add green pepper and pepper granules, and stir-fry the fragrance. Add onion, ginger and garlic and stir-fry until fragrant.

7. Add dried red pepper and stir-fry. Add bean paste and stir-fry until fragrant.

8. Pour the fried pork belly into the pot and stir fry. Saute shredded Chinese cabbage.

9. After the cabbage is fried, turn off the fire.

Fried pig ears with garlic tail;

Cut vegetables for later use. 2. the oil in the pot is hot, add ginger slices and pepper particles and stir-fry until fragrant.

Add pig's ears and stir well.

Add soy sauce and soy sauce to color.

Stir-fried garlic tail

Season with natural powder and salt.

Add red pepper and stir-fry until soft.

Turn off the fire and sprinkle with chicken essence.

Fresh shrimp and colorful radish soup:

1. Use a ball digger to dig out the balls of white radish, carrot and radish, and cook quail eggs in the pot. Wash shrimps, remove intestines, and marinate with cooking wine and pepper. Pour some chicken soup into the pot. If there is no chicken soup, you can add a small piece of thick soup treasure.

2. Pour the dug radish balls into the soup and cook them over low and medium heat until cooked. After the radish balls are cooked, remove the marinated shrimp and pour out the soup of the marinated shrimp. Add peeled quail eggs.

3. Add a small amount of broccoli and cook. After the broccoli is cooked, add a little sesame oil to eat.

Flammulina velutipes mixed with bean skin:

1, shred tofu skin, blanch and drain for later use; Remove the roots of Flammulina velutipes, blanch and drain for later use;

2. Shred cucumber, minced garlic and shredded coriander for later use; Salt, sugar and monosodium glutamate are diluted with cold boiled water and poured on the mixed raw materials; Add a spoonful of Chinese prickly ash and coriander, drop a few drops of sesame oil and mix well.

Sauté ed pork belly with scallion:

1, put oil and pepper in a hot pot, add shredded ginger and red pepper, add pork belly, cut onion, stir fry, add a little cooking wine,

Fish-flavored shredded chicken

Ingredients: chicken breast, winter bamboo shoots, auricularia auricula, green pepper, red pepper, onion, ginger, minced garlic, egg white, salt, sugar, starch, yellow wine, vinegar, soy sauce, bean paste and chopped pepper.

working methods

1. Shred chicken breast, green pepper and washed bamboo shoots.

2. Put the shredded chicken into a bowl, add 1 tbsp yellow wine, egg liquid, starch and salt, mix well and marinate for 5 minutes.

3. Mix the remaining yellow wine, sugar, soy sauce and vinegar.

4. After the pan is hot, put the oil, add the shredded chicken and stir-fry until the shredded pork becomes discolored, add the green pepper, fungus and shredded winter bamboo shoots, and stir-fry for 2-3 minutes to serve.

Chicken claw pot

Ingredients: chicken feet, fresh shrimp, potatoes, onions, peppers, bean paste, ginger, onions, garlic, salt and white pepper.

working methods

1. Wash chicken feet, peel potatoes, wash and cut into large pieces, dice onions, slice ginger and garlic, and cut onions into sections for later use.

2. Put oil in a hot pot, add ginger, garlic, onion, pepper and onion, stir well, then add bean paste and stir-fry red oil.

3. Add chicken feet, stir-fry with sauce to taste, move into casserole, add water, and simmer for 30 minutes on medium heat.

4. Open the pot cover, add the potatoes and simmer together until the potatoes can be easily punctured.

5. Open the lid, add fresh shrimp, cook for a few minutes until the shrimp is cooked, sprinkle some salt and pepper, and cook with chicken feet.

Scrambled eggs with towel gourd:

2 loofahs, 3 eggs, 2 tablespoons of salt and oil, Jiang Mo;

working methods

1. Loofah peeling and rolling blade. If there is no planer at home, the place where loofah is usually sold can help you; Boil water in the pot, pour in the loofah and blanch it;

2. After pouring in the loofah, the water can be fished out again. If you want to keep the color green, take a bath with cold water;

.3 Beat the eggs into a bowl, add salt and beat them evenly with chopsticks for later use. Heat 3 tablespoons of oil in the pot, fry the eggs in the pot and remove them for use;

4. Bottom oil in the pot, put Jiang Mo in very hot oil and saute, pour the blanched loofah, add salt and stir fry; Stir with high fire for 30 seconds, then add the eggs for later use. It doesn't take too long to stir fry together, and it can be cooked in 20-30 seconds;

Fried day lily with auricularia auricula

Ingredients: Auricularia auricula, day lily, leek, broth, salt, water starch.

Practice: 1, auricularia auricula is soaked in warm water and washed with day lily.

2, the fungus is torn into pieces; Cut the day lily into inches.

3. Heat the pan with oil and add chopped green onion.

4. Pour in fungus and daylily and stir well.

5, add the right amount of broth, turn to medium and small fire.

6. Add salt and cook until the fungus and day lily are cooked.

7. thicken with water starch and take out of the pot.

Braised Prawns

Ingredients: 4 pairs of prawns, sugar 75g, chicken soup 150g, vinegar 5g, soy sauce 5g, refined salt 0.5g, monosodium glutamate 1g, Shaoxing wine 15g, onion 2g, ginger 1.5g, and cooked lard 50g.

working methods

1. Remove the sandbags from the prawns' heads, remove the shrimps' intestines, leave the skins, and wash them with clean water. Slice onion and ginger.

2. Add lard to the wok. When the fire reaches 80% heat, fry the shrimps in the oil until 50% heat, and take them out.

3. Leave 50 grams of oil in the wok, add onion and ginger and stir-fry, then add chicken soup, sugar, vinegar, soy sauce, refined salt, Shaoxing wine, monosodium glutamate and prawns, and simmer for five minutes.

4. Take out the prawns (remove the onions and ginger), put them neatly on the plate, and then pour the raw juice on the prawns.

Fried tomato with green pepper

Ingredients: tomato, green pepper

Practice: 1, the green pepper is washed and cut into pieces, the tomato is peeled and cut into pieces for later use, and the ginger and garlic are minced;

2. Heat the wok, pour in the oil, add the minced ginger and garlic and saute until fragrant, pour in the green pepper and stir fry, then pour in the tomato pieces and stir fry;

3. Add some salt, pepper noodles and chicken essence and stir fry.

Fried chicken leg with green pepper

Ingredients: two chicken legs, 500g green pepper, ten dried peppers, twenty peppers, one ginger, one garlic, two onions, bean paste 15g, soy sauce 10ML, soy sauce 10ML, cooking wine 10ML, and salt 3g.

working methods

1. Wash the chicken legs, remove the bones and cut the meat into pieces. Wash the green pepper and cut it obliquely, slice the ginger and garlic, and slice the onion obliquely;

2. Add soy sauce, semi-cooking wine, soy sauce and starch to the chicken leg meat for more than one hour;

3. After the oil in the pot is heated to 70%, saute13 of the ginger slices, pour in the chicken leg, fry until it is 80% cooked, and take it out;

If there is not enough oil in the pot, you can add a little more. After heating to 70% heat, add bean paste and stir-fry red oil with low heat;

5. At this time, add all ginger slices, garlic slices, dried peppers, prickly ash and shallots and saute until fragrant;

6. Add chicken leg meat and stir fry together. Cook the other half of the cooking wine and stir-fry.

7. Put down the green pepper, stir-fry until the green pepper is cooked, add salt and stir-fry the sugar evenly.

Griddle yam

Ingredients: 400g yam, pork belly 1 strip, half green pepper, half onion, 3 cloves of garlic, 3g onion, 5g ginger, a little shredded dried pepper, 2 tablespoons vegetable oil 1 tablespoon, bean paste, a little soy sauce, 2 tablespoons cooking wine, sugar 1 tablespoon, a little salt and some salt.

Exercise:

1. Peel the yam, cut it into thin strips (the yam strips should be as thin as possible, otherwise it will not be easy to fry when they are thick), and then put it in light salt water to prevent oxidation and blackening;

2. Cut the green pepper with a hob, and cut the onion into thin strips. At the same time, slice the onion and ginger and dice the garlic;

3. Set the pot on fire, put a little oil, add pork belly slices, stir-fry until raw, and take them out for later use;

4. Pour a little oil into the wok, then add dried shredded Chili and shredded onion and stir fry, then add onion, ginger and garlic and stir fry together;

5. After that, add pork belly slices and bean paste, stir-fry evenly, then add drained yam strips and other seasonings, stir-fry for about five minutes, and let the seasonings fully taste;

6. Finally, add green and red pepper slices and stir fry.

Pleurotus eryngii with balsamic vinegar

Ingredients: Pleurotus eryngii, sweet beans, carrots, red bell peppers, Zhenjiang balsamic vinegar, sesame oil, sweet soybean oil, sugar, salt and black pepper.

working methods

1. Wash Pleurotus eryngii and slice it. Tear off the hard stems of sweet beans and shred carrots and red bell peppers.

2. Prepare a large bowl, add Zhenjiang balsamic vinegar, sesame oil, sweet soybean oil, sugar, salt and black pepper and mix well to make a sauce.

3. Boil a pot of water and add sweet beans and carrots.

4. Heat a pan, add a little oil, fry Pleurotus eryngii and red bell pepper until golden brown, and put them in a bowl.

5. Add sweet beans, carrots and sauce, mix well and refrigerate for 30 minutes.

Fried bean sprouts with vermicelli

Ingredients: bean sprouts, vermicelli, onion, dried pepper, thirteen spices, salt, chicken essence, vinegar and oil consumption.

working methods

1. Make vermicelli with water.

2. Select and clean bean sprouts.

3. Cut the onion and dried pepper into sections.

4. Heat the oil pan, add onions and dried peppers, and stir-fry until fragrant.

5. Add bean sprouts and stir fry. Add oyster sauce, vinegar and thirteen spices to taste.

6. When the bean sprouts are 8 minutes cooked, add fans and continue to stir fry.

7. Put salt and chicken essence when cooking. Dish and sprinkle with chopped green onion.

Cold cucumber and peanuts

Materials:

Peanut 200g, cucumber 1, salt, balsamic vinegar 1 tablespoon, sesame oil 4 drops, coriander 1, garlic 1.

working methods

1. Pour peanuts into a preheated pot, drop a few drops of cooking oil, stir-fry over low heat until slightly colored, and then turn off the heat to cool.

2. Cut the cucumber into sections, pat each section with a knife and cut it into two sections.

3. Add vinegar and warm water and drop a little sesame oil to make a pouring juice.

Stewed potatoes with garlic moss

Ingredients: potatoes, soy sauce, pepper. Accessories: garlic moss, cooking wine, salt, sugar and oil.

Practice: 1. Wash garlic moss from beginning to end. Peel the potatoes, wash them, cut them into strips the thickness of the little finger, and cut the garlic moss into small pieces.

2. Mix soy sauce, salt, water, cooking wine and sugar into juice for later use.

3. burn oil in the pot. Cook until 70% cooked, then add potato chips and fry until golden and floating. Take it out for later use.

4. Stir-fry garlic moss on medium heat until it is cut off.

5. Fry potato chips after the oil temperature rises.

6. Leave the bottom oil in the pot, stir-fry the pepper aniseed and stir-fry the garlic moss.

7. Pour in the prepared bowl of juice. Pour in potato chips, weave and fry.

braised pork ribs

Ingredients: ribs 500g, light soy sauce, rock sugar or sugar, boiled water.

working methods

1. Chop the ribs into small pieces and rinse them with running water;

2. Boil water in the pot, pour the ribs into the pot and cook them, then take them out and wash them with water for later use;

3. Put oil in a hot pot, pour in ribs and stir fry for a while, add appropriate amount of rock sugar or white sugar and stir fry evenly, then add appropriate amount of soy sauce and stir fry evenly, pour boiling water into ribs, boil over high fire, and simmer slowly until the soup is dry. You can cook.

Secret ingredients: about 1.500g domestic hen, 100g onion, 25g soy sauce, 5g soy sauce, 50g cooking wine, 3g monosodium glutamate, 3g chicken powder, 2g salt, 1g star anise powder, 5g kaempferia powder, 2g pepper powder and 650 tin foil.

Exercise:

1. Slaughter the chicken, blanch it with boiling water, gut it, wash it, cut it into 3cm square pieces, and marinate it with soy sauce, soy sauce, salt, cooking wine, chicken powder, monosodium glutamate, pepper, star anise powder and kaempferol powder15min; After washing, change the knife to a length of 8 cm and cut it into thick silk.

2. spread tin foil on the iron plate, put chopped green onion, pour the compound oil, and then put the chicken pieces with pickled peppers.

3. Fold the tin foil into a rectangle, each side of which is 0.5cm, and fold it inward for three times repeatedly, and then roll it for compaction.

4. Put the iron plate and tinplate on the medium fire until the tinplate begins to expand, that is, turn to low heat until the chicken is cooked and the tinplate becomes a big bubble (* * * heating 15 minutes).