Home cooking and private cuisine recipes 10. In real life, many people usually consider what to cook, because there are many choices of cuisines, so we can refer to them more. The following are 10 home cooking and private cuisine recipes.

Home-cooked private cuisine 10 menu 1 Sichuan style potato ribs

Efficacy and characteristics: lowering blood sugar, lowering blood lipid and beauty beauty.

Manufacturing raw materials:

300g of ribs, 500g of potatoes, 2 tablespoons of Pixian bean paste (30ml), 2 tablespoons of soy sauce (30ml), cooking wine 1 tablespoon (15ml), Jiang Mo15g, 2 grains of aniseed and pepper15ml.

Exercise:

1, chop the ribs, blanch them with boiling water to change color, wash off the blood foam for later use, and chop Pixian bean paste for later use;

2. Peel the potato, cut it into small pieces, soak it in clear water for a while, remove the variable starch, put 1 tablespoon (15ml) oil in the pot, heat it, fry the potato until golden brown, and take it out for later use;

3. Heat the wok, add 2 tablespoons (30ml) of oil, add the blanched ribs and fry until golden brown;

4. Add bean paste and Jiang Mo, stir well, and stir-fry until fragrant;

5. Add soy sauce and cooking wine and stir evenly;

6, add the right amount of boiling water (no ribs), boil, add aniseed and pepper;

7. Cover and simmer for 20 minutes until the ribs are crisp and rotten;

8. Add the fried potato pieces and cook for 5 minutes until the soup is dry. Season with salt and sugar.

Braised tripe with red oil

Efficacy, characteristics, freshness, refreshing and stomach strengthening.

Manufacturing raw materials:

Niubaiye 300g. Ingredients: dried pepper 10g, 4 slices of ginger, 2 cloves of garlic, and spicy radish 10g. Seasoning: 1 tbsp cooking wine, 1 tbsp Chili sauce, 1 tsp white vinegar, a little salt, 1 tsp sugar, a little chicken powder.

Exercise:

1, beef venetian blinds is washed and shredded;

2. Chop two slices of ginger and garlic;

3. Add water to the pot, add two pieces of ginger and bring to a boil;

4. After the water is boiled, blanch it in the chopped beef louver;

5. Add cooking wine after about one minute;

6. Continue to cook for half a minute, turn off the fire and take out the beef louver;

7. Put the fished beef louver into cold water immediately, pick it up later, and drain it for later use;

8, another pot, put two spoonfuls of oil, heat on high fire;

9. Heat the oil to 60% heat and add dried chili;

10, put a tablespoon of Chili sauce;

1 1, stir-fry for one minute, turn off the fire and pour into a clean bowl;

12, pour the red oil into the cowleaves soaked in cold water;

13, adding minced ginger and garlic;

14, with a little refined salt;

15, add a teaspoon of fine sugar;

16, add a little chicken powder;

17, add a teaspoon of white vinegar;

18, add chopped spicy radish and stir well.

Boiled Fish with Pickled Cabbage and Chili

Manufacturing raw materials:

3 kg grass carp 1, Sichuan pickle 1, 3 tablespoons Pixian watercress, 20 tablespoons pepper, 3 tablespoons soy sauce, 5 ginger, chives 1, coriander 1, 5 cloves garlic vinegar 1 tablespoon, 2 tablespoons sugar, and sesame oil/tablespoon.

Exercise:

1, grass carp scales and internal organs, washed and cut into 2-3 finger-wide sections, and then cut from the middle. Sichuan pickles are cut into strips for later use.

2. Pour the soy sauce and cooking wine into the fish pieces and marinate for 15 minutes.

3. After the oil in the pot is hot, put the ginger slices and pickled fish pieces in the yard, let them stand, fry for two or three minutes on low heat, add cooking wine to remove the fishy smell, and don't fry the fish in half. Use the time of frying fish as seasoning: mix Pixian watercress, pepper, soy sauce, vinegar, sugar and scallion evenly.

4. Pour the prepared ingredients into the pot, sprinkle kimchi strips on the fish pieces, add hot water until it is just half of the fish, stew for 20 minutes on medium heat, sprinkle chopped coriander and minced garlic before taking out the pot, and pour sesame oil.

Kung Pao Chicken?

Manufacturing raw materials:

Diced chicken, peanuts, bean paste.

Exercise:

1, take tender chicken breast, pat it loose with a knife, cut it into 3 mm square cross patterns, then cut it into 2 cm square pieces, add salt and wet starch and mix well. This diced chicken was prepared by the chef first, so I don't need to operate it any more. Peanuts are also fried in advance, which is much more delicious than mine. It feels crisp.

2. Light the wok, put the base oil on it, heat it, first put pepper, stir-fry, take out pepper, stir-fry diced chicken, stir-fry bean paste until brown, stir-fry cooking wine, then add ginger and garlic, stir-fry until fragrant, and quickly pour in the sauce (put sugar, vinegar, soy sauce, broth and wet starch together in a bowl to make it into a \ "

3. After the juice is boiled, add peanuts, stir fry for a while, and add some chopped green onion.

Black pepper pork knuckle

raw materials

Raw material: pig hand 300g. Seasoning: 2 tablespoons oyster sauce, chopped black pepper 1 teaspoon, onion 1/2, and 75ml of Sanhua wine.

Exercise:

1, take an empty bowl and put in oyster sauce;

2. Add black pepper;

3. pour three wines;

4. Mix well and use as black pepper juice for later use;

5, the pot is hot, pour a little olive oil;

6. put in the washed and diced pig's hand;

7. Slowly fry until both sides of the pig's hand are yellow;

8. Pour in the prepared black pepper juice and stir-fry slowly on low heat;

9. Until the soup is thick and the pig's hands are evenly colored;

10, pour a proper amount of water on the pig's hand. After boiling over medium heat, turn to low heat and simmer for about an hour and a half;

1 1, after cooking, remove the pig's hand and put the soup in a bowl for later use;

12. Wash the pan, reheat it, add chopped green onion and fry it on low heat;

13, stir-fry until the onion is yellow and soft, and add the black pepper;

14, pour the soup left by the boiled pig's hand, stir it evenly and pour it on the pig's hand.

Spicy duck gizzard

Manufacturing raw materials:

Duck gizzard 250g, pepper 1 tablespoon, pickled pepper 2 tablespoons, pepper each 1 piece, garlic 6 petals, ginger 4 pieces, onion 1 piece, carved wine, soy sauce, dried starch, salt, sugar and pepper.

Exercise:

1. Wash duck gizzards with salt, slice after washing, add fine wine, soy sauce and dried starch, mix well and marinate for a while;

2. Put the pepper granules in the hot pot while cooling the oil, stir-fry the fragrance, pour the pepper oil, and remove the pepper granules;

3. Add ginger slices and garlic and stir-fry until fragrant;

4. When the oil is very hot, pour the duck gizzard and stir fry;

5. Pour the carved wine along the side of the pot (a little more);

6. Pour the pickled peppers together with a part of the pickled pepper juice, and stir fry to taste. At this time, you can taste the taste, add some salt, a little sugar and pepper to taste;

7. Add green and red pepper rings and stir fry twice;

8. Finally, sprinkle with chopped green onion.

Fried chicken with pickled pepper and ginger

Manufacturing raw materials:

Sanhuang chicken, pickled pepper, pickled ginger, dried pepper, dried pepper, Pixian watercress, cooking wine, salt, pepper, onion, garlic, chicken essence and peanut oil.

Exercise:

1. Cut Sanhuang chicken into pieces and marinate with salt, cooking wine, pepper and onion for more than 30 minutes; Pickled peppers are cut into small pieces, and ginger is soaked and cut into pieces;

2. Put enough oil in the pot (the weight can drown the chicken nuggets), after the oil is heated to 70%, pour the chicken nuggets into the pot and fry for about 8 minutes until the chicken nuggets can be inserted with chopsticks, then pick up and drain the oil for later use;

3. Leave a proper amount of oil in the pot, add dried Chili, dried Zanthoxylum bungeanum and garlic, then add pickled pepper and soaked ginger, and stir-fry for fragrance; Then add Pixian watercress, stir fry, add chicken pieces and seasoning wine;

4. Add chicken essence to taste before cooking; Sprinkle chopped green onion after serving.

1, wash beef tendon, add ginger and onion slices, and press in an autoclave for about 40 minutes;

2. Take out the shower water and cut it into small pieces;

3, hot oil in the pot, about 40% hot, stir-fry peanuts with skin on low fire. After the color becomes darker;

4. Heat the oil in the pot, add dried Chili, dried Zanthoxylum bungeanum, garlic slices and onion segments, stir-fry until fragrant, add beef tendon and stir-fry, add soy sauce, Chili powder, cooking wine and sugar, and collect soup;

5. Finally, add the fried peanuts and mix well.

Sichuan style bean jelly

Manufacturing raw materials:

200ml of mung bean starch (other starches, such as potato starch and sweet potato starch, can also be used, but the color and texture will be different), water 1000ml, and water with the ratio of starch to water of1:5,200 ml and 1000ml can be made into a box. Seasoning: Laoganma Douchi sauce, chopped green onion, garlic paste, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar.

Exercise:

1, take 1000ml of cold water and put it into the pot;

2. Put mung bean starch into water and stir evenly;

3. Heat the pot on the fire and stir it constantly with a spoon to make it evenly heated. When the starch water becomes hot, turn off the heat and continue stirring until the starch becomes transparent. When the starch becomes transparent, turn off the heat and stir for a while until it feels sticky.

4. Pour the starch paste into the mold, smooth it, cool it, or put it in the refrigerator for cold storage;

5. Invert the formed bean jelly and cut it into filaments or slices;

6. Use Laoganma Douchi sauce, chopped green onion, mashed garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar as seasoning according to your own taste, pour it on bean jelly and mix well when eating.

Chili oil fillets

Manufacturing raw materials:

One grass carp and one soybean sprout (about 500g) Accessories: dried pepper, pepper, ginger, garlic, onion, oil, salt, monosodium glutamate, dried starch, cooking wine, watercress (or chopped pepper), raw egg white and pepper.

Exercise:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes.

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add fish head, fish tail and fish chops, turn to high heat, stir-fry evenly, add cooking wine, soy sauce, pepper and sugar, stir-fry for a while, add appropriate amount of hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts;

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion;

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

Boiled spicy pork slices

Manufacturing raw materials:

Pork tenderloin (150g) Accessories: Chinese cabbage (50g) Seasoning: Eggs (30g) Zanthoxylum bungeanum (3g) Bean paste (10g) Ginger (10g) Onion (10g) Zanthoxylum bungeanum.

Exercise:

1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make paste, and smear it on the meat slices;

2. Wash and slice cabbage leaves and ginger, and cut them into sections with scallion;

3. Put 35 grams of vegetable oil in the pot, heat it, pour in pepper and dried pepper, and stir-fry over low heat until the pepper is golden yellow.

4. Then, cut pepper and pepper into fine powder;

5. Put the oil in the pan and stir-fry the douban spicy sauce, then add the Chinese cabbage leaves, onion ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir-fry a few times to mix them evenly;

6. Immediately add the sliced meat and stew for a few minutes. When the sliced meat is cooked, put the sliced meat on it and sprinkle with chopped dried peppers and pepper powder;

7. Boil the remaining vegetable oil, pour it on the meat slices, and let the hot oil fry the dried peppers, pepper powder and meat slices again, which will make them spicy and fragrant.

Home-cooked private cuisine 10 recipe 2 Cumin beef granules

Materials:

200 grams of beef; Green pepper100g; 60 grams of onion; 5 grams of ginger; Cooking wine; Salt; Braised soy sauce; Cumin (powder+granules); Water starch; Oyster sauce; Sesame oil; Chili powder; white sesame

Exercise:

Wash beef and cut into pieces; Wash the green pepper and cut it into small circles; Dice onion; Peel and slice ginger.

Add cooking wine, salt, braised soy sauce, cumin (powder+granules), starch, oyster sauce and sesame oil into diced beef, mix well and marinate for 20 minutes.

Heat the oil in the pot to 50%, stir-fry the marinated beef until it changes color, and take it out for later use.

Heat a little oil in the pot, add onion and ginger slices and stir-fry until slightly burnt, and add Chili rings and stir-fry until fragrant.

Stir-fry beef cubes, cumin (powder+cubes), Chili powder and white sesame seeds in turn, and stir evenly.

Shredded cabbage

Materials:

Chinese cabbage1; Pork belly150g; 4 dried peppers (not spicy); 6-8 scallions; A small piece of ginger; 3 cloves of garlic; 2 grams of salt; 50 ml of cooking wine; Delicious and delicious (that is, a kind of soy sauce)15ml; Steamed fish with soy sauce10 ml; Fuel consumption10ml

Exercise:

All the materials are ready. Cabbage should be smooth and heavy to carry. This kind of cabbage is full of water, so it is very crisp when fried. If you like soft food, buy something lighter. The fatter the pork belly, the better. Shredded cabbage fried with lard is super delicious.

Cut it off your ass with a knife, then break it off and tear it off one by one. Don't tear it too small. It's fun to eat big pieces. I like to break up here, because the feeling inside has other flavors, so I generally don't want it. Will it be washed after tearing ~

Slice onion, ginger, garlic and pepper, and slice pork belly.

Put oil in the pot, put down the pork belly and fry it first. Children's shoes that like Chili peppers can be fried in a hot pot, cooled with oil, and then taken out.

Deep-fry pork belly until slightly burnt. This oil is the key to the delicious taste of this dish, so the more oil, the better.

Add onion, ginger, garlic and pepper.

Stir fry for half a minute.

Pour all the cabbage and stir-fry for two minutes.

Sprinkle cooking wine along the side of the pot, add some salt and fry for another minute. I cut the mouth of cooking wine a little wider for the shooting effect here, so that I can shoot the cooking wine more clearly. You can buy bagged cooking wine just by cutting it a little. You can squeeze out a thin thread and spread it around the pot to let the high temperature evaporate the cooking wine, leaving a bouquet. The dishes fried in this way are very fragrant.

Add fuel consumption

Add delicious freshness

Add steamed fish and soy sauce.

Continue to stir fry for one minute and then take out the pan. If you like soft food, you can fry it for another two minutes. Generally, I cook this dish within 4 minutes from the pan to the plate, and the taste will be better.

Colored loofah

Materials:

1 loofah; 3 eggs; Appropriate amount of auricularia auricula; Appropriate amount of red pepper; 1 fritters; Appropriate amount of oil and seasoning; Four garlic cloves

Exercise:

Prepare all the materials, wash the loofah, peel it, cut the iron frame, shred the red pepper, wash the fungus, cut the fritters into pieces, sprinkle with eggs and put a little salt for later use.

Put the oil in the pan, pour in the eggs at 80% heat, stir fry and take them out for later use.

Pour a little oil into the pot, add garlic cloves and stir-fry, then add loofah, red pepper and fungus and stir-fry. In the meantime, add some water until the loofah is cooked, then add salt and put it as you like.

Stir-fry the eggs a few times, and finally pour in the fritters. Let's eat.

Pepper diced chicken

Materials:

250g diced chicken; 50g green pepper; Pepper 5g; 50g ginger; Pickled pepper powder

Exercise:

Cut the diced chicken into cubes of 1 and 5cm, marinate with salt, cooking wine, soy sauce and starch for15min, and cut ginger and green pepper into cubes slightly smaller than the diced chicken.

Put oil in a hot pan, stir-fry diced chicken until it is 7 minutes cooked, heat the remaining oil in the pan, stir-fry pickled peppers, garlic, pepper and ginger until fragrant, and then stir-fry green and red peppers evenly.

Finally, stir-fry the diced chicken until it is raw, add a little monosodium glutamate and sugar to taste, and then take it out of the pot.

A plate of spicy diced chicken is out of the pot.

Lotus root and corn sparerib soup

Materials:

Lotus root segment; 1 corn; 500 grams of ribs; Clear water; Proper amount of salt

Exercise:

Rooted lotus root, peeled, washed and cut into pieces. Wash the corn and cut it into thick slices.

Cut the ribs, wash them with clear water and blanch them in a cold water pot.

Wash the blanched ribs with warm water and put them in a pot (pressure cooker, casserole, rice cooker). Put the lotus root and corn together in the pot.

Remove scum and impurities from the water that has just been blanched ribs, and then pour it into the stew pot. If the soup is not enough, just add the right amount of water, without ribs and corn. Cook for about 40 minutes.

Fried potatoes that taste better than meat.

Materials:

4 potatoes; Red bean paste 1 spoon; 3 cloves of garlic; 3 shallots; White sesame 1 spoon

Exercise:

Prepare materials

Boil water, add potato chips, cook for one minute, remove and drain.

Pour some oil into the pan, add minced garlic and bean paste, and stir-fry red oil.

Add potato chips and add two spoonfuls of soy sauce when it is almost cooked.

Sprinkle sesame seeds and shallots before cooking. It's done.

Fried cauliflower

Materials:

Half a cabbage; 50 grams of pork belly; 5 grams of ginger; Three cloves of garlic; 2 peppers; 2 grams of salt; Soy sauce 15g

Exercise:

Wash cauliflower, cut it into small flowers along the handle with a knife, soak it in light salt water for 10 minute, and fully drain the water.

Stir-fry pork belly slowly with low heat to get oil. If the meat is not fat enough, you can put a little oil in the pot before cooking, and then add ginger to stir-fry it.

Turn on the fire, pour in cauliflower when the oil is hot, spread evenly and stir-fry for 30 seconds and then stir-fry a few times.

Cover the pot and set it to medium heat for 30 seconds.

At this time, you can see that the cauliflower head is a little burnt.

Add pepper and garlic and stir-fry a few times. This is an old pot, which has been eliminated now.

Stir well, add a spoonful of soy sauce and stir well.

Add a spoonful of salt and mix well before taking out the pot.

Fragrant and crisp, super delicious.

Fried sweet corn with pine nuts

Materials:

Quick-frozen green beans; A packet of frozen sweet corn kernels; Half a carrot; 2 tablespoons pine nuts; Salt 1/2 teaspoons

Exercise:

Take out a packet of quick-frozen sweet corn kernels and thaw the quick-frozen green beans. If you use fresh sweet corn and fresh green beans, you need to cut off the corn kernels with a knife, then take them out in a boiling pot for two or three minutes, and then let them pass through cold water. So is green beans. Peel carrots and cut them into cubes the size of corn kernels.

Heat the pan with a little oil. If you use raw pine nuts, first stir-fry the pine nuts with low fire, then stir-fry the carrots until they are broken, then stir-fry the green beans and corn kernels a few times quickly, and add salt to stir well. If you use ripe pine nuts, put them at the end.

Sauté ed mutton slices with onion

Materials:

350g leg of lamb; Marinated juice; Beijing onion1/2; 1 tbsp cooking wine; Soy sauce 1 teaspoon; 1 tbsp sesame oil; 1 teaspoon of oyster sauce; 1 pinch of salt; Sugar 1 pinch; Stir fry; Beijing onion1/2; A few drops of balsamic vinegar

Exercise:

Slice the leg of lamb and cut the onion into hob blocks.

Add half chopped green onion, soy sauce, cooking wine, sesame oil, oyster sauce, salt and sugar to the mutton slices, mix well and marinate.

Take out the pickled mutton and mix it; Set aside the remaining half of scallion and balsamic vinegar.

Start the oil pan and stir-fry until 70% hot.

Add mutton and stir-fry until it changes color, then add scallion and stir-fry, pour in balsamic vinegar, and turn off the heat and stir-fry.

Home-cooked private cuisine 10 menu 3 sweet and sour pork ribs

1, blanch the ribs, drain the water and wash them with boiling water;

2. Controlled release of salt, rice wine, soy sauce and shredded ginger and garlic for 5 minutes;

3. Boil the ribs in a pressure cooker, turn off the fire for 4 minutes after boiling;

4. When the pot is cold, pick up the ribs;

5. Boil the white sugar, white vinegar and tomato sauce in a hot pot and simmer on low heat;

6. When the juice in the pot is thick, stir-fry the ribs in the pot until the juice hangs, sprinkle with sesame seeds and turn off the fire.

Spicy minced meat vermicelli

1, soak the vermicelli in cold water and take it out;

2, carrots, peppers, onions, ginger;

3. Stir-fry a tablespoon of red oil bean paste, simmer, mix and stir-fry until the shovel oil is bright red;

3. Add the meat foam and stir-fry until it is dispersed and white, add a teaspoon of sugar, add carrots and minced onion and ginger;

4. Add water just to the edge of the meat foam and add the vermicelli;

5, boil, the water is almost dry, stir-fry the sugar color with a shovel, put pepper, monosodium glutamate and sesame oil, and turn off the fire.

Braised ribs with yam

Raw materials: pork belly, yam, ginger slices, star anise, star anise, galangal, old rock sugar, rice wine, soy sauce, soy sauce and salt.

1, pork belly is cut into several sections, ginger slices are put into a cold water pot, boiled for more than ten minutes to drain blood, washed with warm water, wiped with kitchen paper and cut into small pieces.

2. Pour a small amount of oil into the pot, pour pork belly and stir-fry until the oil comes out. Turn to medium heat, add old rock sugar and stir-fry again until the pork belly is colored.

3. Add yellow rice wine, light soy sauce, dark soy sauce, ginger slices, star anise, star anise, galangal and appropriate heat, and boil with slow fire 1 hour until the pork belly is crisp and rotten.

4, yam peeled and cut hob block soaked in water.

5. After the pork belly is crispy, add the yam and stew it again until the yam is crispy. Finally, the juice can be collected by fire.