Features: delicious and nutritious, faster cooking.

Ingredients: 1 bag (500g) frozen fresh yaozhu, 1 small garlic core, several pieces of garlic and several pieces of ginger.

Practice steps:

1. Remove the core from garlic and cut it into sections for later use. Peel garlic and pat evenly. Slice ginger.

2. Thaw the fresh scallops and clean them. I usually like to remove the black part of my stomach, but I don't have to go.

3. Put the water in the pot. After the water is boiled, pour in garlic and blanch for one minute.

4. Pour the washed Yaozhu water, two or three spoonfuls of cooking wine and two slices of ginger. Boil the water for a minute or two, and then take it out for later use.

5. Reheat the pan and put the oil, pour in garlic and ginger until fragrant, and pour in scallops and stir fry quickly. If you like something soft, you can fry it for a long time. )

6. When it is almost fried, pour in the garlic core and stir fry for one or two minutes. Add a proper amount of salt and stir well. Serve.

Golden pomfret pot

Features: The method is simple, delicious and nutritious.

Ingredients: dried golden pomfret 1 strip, pork belly, onion.

Practice steps:

1. Wash golden pomfret, cut pork and onion.

2. Put the water in the pot. After the water boils, put the pomfret in the blanching water 1-2 minutes.

Put a little oil in the hot pot, then stir-fry the pork, and the meat can be fished out after a little discoloration.

4. Add dried fish and stir-fry slightly, then pour in the brisket and stir-fry evenly.

5. Pour the golden pomfret meat into the casserole, add a little water and simmer for 15 minutes. Add onion and a little salt before turning off the fire.

Stewed chicken feet with beer and lemon

Features: the taste is comparable to that of lemon chicken feet of network celebrities. The most important thing is to cook and eat now, without waiting for a long time.

Ingredients: chicken feet 500g, two or three slices of lemon, half a bottle of beer (250g), ginger, garlic and coriander.

Practice steps:

1. Cut chicken feet into small pieces, soak them in clean water 15 ~ 30 minutes, and take them out after dripping blood. Or you can just boil water in the pot and pour it in for a minute or two. )

2. Slice ginger, wash garlic, pat and peel, cut two slices of lemon in half and wash coriander. I usually choose lemon with yellow skin for cooking. Many people say that lemon with green skin will be bitter.

3. Put oil in a hot pot, add garlic and ginger until fragrant, then pour chicken feet and stir fry over high fire. When the color changes slightly, pour in half a bottle of beer and continue to stir fry over high fire. I bought 500 grams, but I poured half a bottle. It's okay to pour more. Stew for a long time and it will be fine.

4. Add a proper amount of soy sauce and soy sauce, stir-fry the lemon slices evenly, cover the pot and stew for 15 minutes.

5. Stew until the juice is almost collected, add oyster sauce, chicken essence, salt and coriander, continue to stir fry on high fire, and collect the juice to eat.

Garlic and carrot two-color dishes

Features: This is a healthy and nutritious dish with bright color and excellent taste. The biggest feature is that it is not oily or greasy, and it is original.

Ingredients: garlic heart+carrot

Practice steps:

1. Remove the head and tail from the garlic heart, wash and cut into sections.

2. Peel carrots and cut them into thin strips.

3. put water in the pot, add a little oil and salt after the fire boils.

4. Then pour in the garlic heart, blanch it for a minute or two and take it out.

5. Pour carrots into water for two or three minutes and then take them out.

6. Put oil in a hot pot, pour carrots and stir-fry garlic.

7. Stir fry for a minute or two and add salt.

Warm reminder:

1. If you want to cook it for the elderly and children, it is recommended to fry it for a long time, or you can add some water to make it softer.

2. No matter what vegetables are blanched, remember to put some salt and oil, which can keep the original color of vegetables to the maximum extent and make them more colorful.

Steamed quail eggs with mushrooms

Features: rich nutrition, good taste, high face value and appetizing.

Ingredients: mushrooms, quail eggs, peppers, garlic.

Practice steps:

1. Wash the mushrooms, cut the rice knife on the back, put them on a flat plate, and beat the quail eggs evenly.

2. Chop garlic and dice pepper.

3. Put water in the pot, boil it, put it in a mushroom dish, steam it until the quail eggs are solidified, and put the steamed water into a bowl for later use.

4. Put oil in a hot pan, add minced garlic and pepper until fragrant, add oyster sauce and soy sauce, pour in standby water, and stir-fry until thick.

5. Pour the fried sauce on the steamed mushroom eggs.

Boiled okra

Features: The biggest function of okra lies in its viscous liquid quality, which keeps its original flavor. Moreover, the method is simple and delicious.

Ingredients: half a catty of okra, a few slices of garlic, and appropriate amount of soy sauce.

Practice steps:

1. Wash the okra and remove the head and tail. Chop garlic.

2. put a bowl of water in the pot, add cooking oil and salt, and open it into okra after boiling. Cook for a minute or two, then take it out and plate it.

3. Put oil in a hot pot, add garlic, stir-fry for fragrance, and pour in soy sauce. Soy sauce can bubble, and it can be served by pouring it on okra.

scrambled eggs with tomatoes

Features: sweet and sour, simple, affordable and nutritious.

Ingredients: 3 eggs and 2 tomatoes.

Practice steps:

1. Break the eggs and add a little water, so that the boiled eggs are tender and rich.

2. Cut the tomatoes into pieces.

3. Put oil in a hot pan, pour in the eggs and stir fry until slightly solidified.

4. Pour in the chopped tomatoes, stir-fry until soft and cooked, add two spoonfuls of sugar and a little salt to refresh.

5. When you are out of the pot, you can almost pour in the eggs, stir fry quickly, and then put them out of the pot.

Delicious and simple scrambled eggs with tomatoes are ready. It is also a good choice to serve a plate when you have no appetite. It is delicious and nutritious.

Fried duck intestines with two-color pepper

Features: crispy and delicious, suitable for all ages.

Ingredients: 2 kg of duck intestines, one green pepper, ginger and onion.

Practice steps:

1. Shred green pepper, ginger and onion.

2. Wash duck intestines with starch and vinegar.

3. put water in the pot, pour the water into the duck intestines, put two pieces of ginger, and cook the wine for 2 ~ 5 minutes, which will help to remove the smell and oil.

4. Take out the duck intestines and cut them into small pieces. Put oil in a hot pan, add shredded ginger and onion, stir-fry until fragrant, then add duck intestines and stir-fry over high heat.

5. Stir fry until it is slightly dry, pour in soy sauce, continue to stir fry with soy sauce and color, then pour in shredded green and red peppers, add a little water and cook for one or two minutes.

6. When the juice is almost collected, add a little salt and stir-fry the oyster sauce evenly before serving.

Tips:

1. Prepare more duck intestines, which will shrink badly after cooking.

2. Duck intestines should be cleaned and boiled in water, otherwise it will smell. Moreover, blanching can also remove part of the oil and taste better.

3. If you are afraid of hardness, you can add more water and cook for a long time.

Hot and sour shredded potatoes

Features: hot and sour, crisp mouth, automatic fast food for dinner.

Ingredients: potatoes, peppers, garlic.

Practice steps:

1. Peel and shred potatoes. Rinse both sides with water, wash off the starch, and soak for one or two minutes if time permits.

2. Cut the pepper and mash the garlic.

3. Put oil in a hot pot, put pepper in the oil, saute garlic, pour in shredded potatoes and stir well, then pour in two bottles of white vinegar.

4. Stir fry quickly for a minute or two on medium heat, then add salt and stir fry evenly to serve.

Tips:

1. Potato shredding I scraped it directly with the shredding function of the peeler. If you have a good knife, you can shred it yourself, but I personally think it is faster in time.

2. The shredded potatoes must be washed with starch before frying, otherwise it will be easy to stick to the pot when frying.

3. The potatoes must be quickly stir-fried in the pot, and then quickly put the vinegar, otherwise it will stick to the pot.

I just added 1 bottle cap to the vinegar. I use Haitian rice vinegar, which can be increased or decreased according to my personal taste.

4. If dried peppers are used, they will turn black as long as they are slightly fried when they are fragrant. If it is not dried Chili, it will be fine after a long time.

Stir-fried garlic heart with flower meat

Features: automatically and quickly cook the next meal.

Ingredients: pork belly, garlic core, garlic and ginger.

Practice steps:

1. Stripped pork belly, washed and sliced, peeled garlic, head and tail, and cut into sections. Peel and mash garlic and slice ginger.

2. Add salt to the cut meat and marinate it with cooking wine 15 minutes.

3. Put water in the pot, pour in a little cooking oil and salt, and then pour in the garlic core for 2 minutes.

Take it out for later use.

4. Put the oil in a hot pot, pour the ginger and garlic into the oil and saute until fragrant, then pour the marinated meat slices.

5. Stir fry over medium heat until the meat changes color. Add soy sauce and stir fry quickly over high fire. When the meat is cooked, pour in the garlic core and stir-fry for about one minute, then add salt and stir-fry evenly.

Tips:

1. Garlic core is easy to cook when fried in water, and it tastes fresh and crisp.

2. If the garlic core is old, it is recommended to peel the garlic skin gently and fry it.

Pleurotus eryngii with fish flavor

Features: It tastes like fish, combined with the texture of Pleurotus eryngii, it feels like meat instead of meat.

Ingredients: 2 Pleurotus eryngii, auricularia auricula 1 piece, and half a carrot.

Fish sauce: soy sauce, oyster sauce, rice vinegar, sugar, starch, salt.

Practice steps:

1. Mix fish-flavored sauce: pour soy sauce, oyster sauce, rice vinegar, sugar and water starch into a bowl and mix them into juice, and add a little salt to taste.

2. Wash and shred Pleurotus eryngii, carrots and fungus, and chop ginger and garlic.

3. Blanch Pleurotus eryngii in boiling water for one or two minutes, take it out after softening and control the moisture. Then pour in the fungus and take it out with boiling water. (Black fungus is not afraid of frying pan when it is fried)

4. Put oil in a hot pan, add ginger and garlic foam and stir fry, then add shredded carrots and stir fry.

5. After the shredded carrots become soft, pour in Pleurotus eryngii, stir-fry the fungus quickly, and pour in the prepared fish-flavored juice when the water is slightly dry.

6. Stir fry quickly, and the sauce is almost ready to cook.

Steamed glutinous rice tofu balls

Features: delicious but not greasy.

Ingredients: 150g ground meat, a piece of tofu, long glutinous rice, Jiang Mo, 1 egg, proper amount of flour and chopped green onion.

Practice steps:

1. Soak the long glutinous rice in water for 2 hours and drain the water for later use.

2. Blanch the tofu in boiling water, and then press it into mud.

3. Add pepper, Jiang Mo, a teaspoon of sesame oil, an egg and salt to the ground meat and mix well.

4. Add the bean paste to the minced meat with well-mixed seasoning, then add a little soaked glutinous rice and flour and mix well.

5. Knead the stirred raw materials into small balls.

6. Divide the remaining glutinous rice into two parts and generally add a little soy sauce to color it.

7. Roll the kneaded meatballs in glutinous rice.

8. Steam the water in a steamer for 20 to 30 minutes.

9. Put the steamed dumplings and chopped green onion together.

10. Put oil in a hot pan, pour in water starch, soy sauce and oyster sauce, stir-fry over low heat to make a sauce, and then sprinkle it on the meatballs. (The ratio of water to starch is: water to starch =4: 1)

Shrimp scallop lean meat porridge

Features: Shrimp and scallop contain high protein, which is suitable for people at all stages, especially for health preservation in autumn.

Ingredients: rice, dried shrimps, scallops, lean meat, ginger and onions.

Practice steps:

1. Soak scallops and dried shrimps in clear water for more than 1 hour, and wash them for later use.

2. Wash the washed rice with oil and salt for more than 30 minutes. Cut the lean meat into small pieces, add salt and a piece or two of ginger and marinate for half an hour. Cut shallots into chopped green onions for later use.

3. Put the water in the pot. After the fire boils, put the meat, scallops, shrimps and ginger first, and then put the salted rice after the water boils again.

4. After all the ingredients are put in, cook on high fire for 10 minute, and then simmer on low fire for more than 1 hour.

5. stew until the porridge is rotten, add chopped green onion and stir well.

Stewed duck soup with morel

Ingredients: a duck, 50 ~100g morel,10g red dates.

Practice steps:

1. Morchella is soaked in 1 for two hours in advance, and then scalded with boiling water to avoid dust. Soak red dates and wash them for later use.

2. Wash the duck and cut it into small pieces.

3. Pour the duck, the morel and the red dates into the casserole together, and pour the right amount of water.

4. After the fire boils, turn to low heat and simmer for about 90 minutes, then turn off the fire with salt.

Tips:

1. Those who are afraid of fishy smell and oil can put water in the pot after the duck is cut into pieces, put one or two pieces of ginger, pour the water in, blanch for a minute or two, and then take it out.

2. Water should be replenished at one time.

3. the soup should be stewed for a long time, which tastes better and is more nutritious. Don't put the salt too early, you can put it again when you drink it.

Fish head tofu soup

Features: Drinking fish soup in autumn can not only clear away heat and moisten dryness, but also promote the absorption of calcium, which is simple and nutritious.

Ingredients: 1 fish head, 1 tofu, ginger, garlic, coriander and onion.

Practice steps:

1. Wash and chop the fish head, cut the tofu into pieces, slice the ginger, peel and mash the garlic, wash the coriander, and cut the onion into chopped green onion for later use.

2. Put oil in a hot pan, saute garlic and ginger slices, and put the fish in for frying.

3. When the fish turns slightly white, you can take it out and put it into the soup pot, and pour in a proper amount of water. You can put more water if you like soup. )

4. Bring the fire to a boil, and turn to low heat for stewing 15 minutes. Add coriander and cook for one or two minutes, then add chopped green onion, salt and chicken essence and stir well.

Tips:

1. Big fish head is a health food that warms the stomach and moistens the skin. Suitable for people with weak spleen and stomach, thin stool and dry skin.

2. It is not recommended that you pour milk or milk powder into the soup, which will foam when cooking the soup and affect the quality of the soup.

3. Fill the fish soup at one time, and adding it in the middle will make the soup taste weak.

The above 15 recipes can be collected if you like. If you have any good practices, please share them.