/Chili fried squid/
Ingredients: squid, red pepper, ginger and garlic.
1. Three squid heads, after thawing, buckle the eyes and teeth of the squid, tear off the black skin outside the squid head, cut the head at one time without T-cutting, cut the squid smooth, and cut the squid into sections with basically the same length continuously.
2. Wash the small red pepper and cut it into red pepper rings; Wash the small green peppers and cut them into green pepper rings; Garlic slices and ginger slices are all suitable.
3. Boil more water in the pot, pour in the squid, boil over high fire, soak the squid thoroughly, take it out, wash it with cold water, and filter out the water.
4. Heat the pan to remove oil, pour in red pepper rings, garlic slices and green pepper rings and stir fry. When frying, add a small amount of water several times. Stir-fry the pepper, pull it into the pot, add a proper amount of bean paste, and then add the green and red pepper rings and stir well.
5. Stir-fry all the squid whiskers and ginger slices, stir-fry all the sauces on the squid whiskers, also pour in the right amount of water, turn to low heat, add the right amount of salt, chicken essence and soy sauce, then turn to high heat and stir well, and then take out the pot.
/Roasted eggplant with pork/
Ingredients: eggplant, pork stuffing, soy sauce, pepper, soy sauce, raw flour, olive oil.
1. Wash eggplant and cut it into 5-6 knives.
2. Pork stuffing, add a little water, soy sauce, soy sauce, salt, raw flour, olive oil and pepper to taste.
3. Stuff the prepared meat into each incision.
4. Put it in the baking tray.
5. Preheat in a 200-degree electric oven for 7 minutes.
6. Take it out. You can pour tomato sauce or oyster sauce.
/Ma Zhi Jiao Yan Xiaohe Fish/
Ingredients: small river fish, cooked sesame, pepper, flour, onion, peanut oil and ginger.
1. Remove the gills and internal organs of the small fish, clean them and drain the water (if it is too troublesome, tear off the head of the small fish with internal organs).
2. Add salt, cooking wine, onion and ginger, mix well and marinate for 10 minute. If you marinate the fish in advance, you can remove the fishy smell. Fish with pickled vegetables can't be kept for too long, or the fish will harden.
3. Pick up the onion and ginger, filter out the water, and sprinkle a layer of dry flour on the fish body, so that the fish body is evenly coated with a layer of dry powder (it is best to dry the water on the fish surface with kitchen paper, otherwise too much water will make the fish stick to too much dry powder, which will affect the effect of frying fish).
4. After the pot is heated, the lower oil is thin. When the oil is hot, put the small fish wrapped in powder into the pot, fry them on medium heat until they are golden on both sides, and take them out. Fish fried in advance, fried or fried, will taste more mellow. )
5. Stir-fry the chopped green onion with the bottom oil in the pot (stir-fry the chopped green onion with a small torch until it is slightly yellow, and then add the fish when the fragrance is strong, and the taste of chopped green onion will stand out)
6. Stir-fry small fish (stir-fry small fish lightly so as not to fry them badly)
7. Sprinkle salt and pepper and mix well (salt and pepper can be replaced by black pepper and pepper cumin powder. )
8. Sprinkle a layer of millet, pepper and cooked sesame seeds and mix well.
Sour radish old duck soup
Ingredients: old duck (half), fresh white radish (half).
1. Wash the old duck and chop it into small pieces. Peel and cut the white radish for use. Slice onion and ginger.
2. Pour water into the pot, add duck pieces, boil over high fire, skim the blood foam and continue to cook for 5 minutes. After taking out, rinse the floating foam on the surface of the duck slices with clear water. Pour the water out of the duck. figure
3. Take a pot (or just washed pot), pour water, add duck, star anise, pepper, onion, ginger, and then pour rice wine.
4. After the fire boils, pour in the chopped white radish, open the lid and cook for 5 minutes, then pour in the old duck soup, cover the lid and stew for 1.5 hours. Season with salt before cooking.
9. Pick up the pot and put it on the plate.
/Braised ribs with Korean hot sauce/
Ingredients: ribs, onions, carrots, potatoes, garlic.
1. Cut potatoes and carrots into hob blocks, and slice onions for later use.
2. Wash the ribs, put them in a container with potatoes, carrots and onions, and add all the se.
5. Wipe the outer surface of the liner and put it into the pot. Gently rotate the inner container and press the nutrition stew button on the ribs. At this point, the indicator light flashes, etc. After flashing for 7 seconds, the function light will continue to light up, which is okay.
6. After the ribs are stewed, the corresponding function indicator lights will go out and the heat preservation lights will turn on. When you hear the dripping sound and the float falls, you can open the lid.
/Hericium erinaceus pork tripe lotus seed soup/
Ingredients: pork belly, Hericium erinaceus, lotus seeds, salt, pepper, ginger, cooking wine.
1. Lotus seeds are soaked in advance. If it is pitted, remove the lotus core with a toothpick, otherwise the stew will be bitter. Lotus plumule reduces fire. This soup warms the stomach, so you don't need to bring lotus plumule. Dried Hericium erinaceus is not easy to handle. If it is not handled properly, it will be very bitter. So buy it directly for processing, and it won't foam without washing. Directly available
2. First, wash the pork belly. The pork belly I just bought is covered with mucus. Rinse the sundries on both sides with running water, then pour some white vinegar, rub it and wash it off. Add flour and continue to knead. After visiting the scenery twice, the pork belly is very refreshing.
3. Boil a pot of hot water and put a plate into the pork belly. Hold up the pork belly. It's about 3 minutes long. That set of plates is to prevent the pork belly from shrinking badly after being burned.
Blanch the scalded pork belly and scrape off the old skin, dead cocoon and fat on both sides with a knife. Continue to rinse with warm water. The soup made in this way will not be greasy.
5. Stuff Hericium erinaceus into pork belly. Put it in a saucepan and add enough hot water. A small piece of ginger. Cook for about half an hour, and turn to low heat and simmer. The total duration is about 2 hours.
6. This is the time when the soup turns white after stewing for about one and a half hours. Take out the pork belly and cut it into strips with a knife or kitchen scissors. Put it in a saucepan and continue to stew.
7. At the same time, pour the washed lotus seeds together. Continue to cook for about half an hour. Finally, add the right amount of salt according to personal taste, and add some if you like Chili. This soup is delicious. Do you need to add chicken essence?
/Steamed ribs with flour/
Ingredients: ribs, rice, pepper, star anise, cinnamon, fragrant leaves, white buttons, salt, sugar and soy sauce.
1. Cut the ribs, add appropriate amount of soy sauce, add 1 tablespoon of salt and 1 tablespoon of sugar for more than half an hour.
2. You can start making rice noodles at this time. Add pepper, star anise, white buttons, cinnamon and fragrant leaves to the rice and stir-fry with very low heat.
3. After cooling, take out large pieces of cinnamon, star anise, fragrant leaves and white buttons, and put the rest into a cooking machine to be slightly broken.
4. Add the marinated ribs and mix well.
5. Find a steamer, pad it with lotus leaves or bamboo leaves, and put it in ribs.
6. Steam in the pot 1 hour. After cooking, sprinkle with leeks and peppers.
Chagu old duck soup
Ingredients: old duck, Agrocybe aegerita, ginger slices, salt.
1. Soak the dried Agrocybe aegerita in warm water for about 20 minutes, and then rinse thoroughly.
2. Wash the duck, gut it, cut it into pieces, and then cook it in boiling water for one or two minutes.
3. Take out the cooked duck and put it in warm water to start making soup. Add ginger slices and Agrocybe aegerita.
4. Cook on low heat for more than 3 hours, then add salt to taste.
/Bitter gourd sparerib soup/
Ingredients: bitter gourd, ribs and ginger.
1. Put the ribs in a large bowl, take out 1 teaspoon, salt 1/2 teaspoons, sugar 1/2 teaspoons, pepper 1 teaspoon, cooking wine 1 teaspoon, and marinate until it becomes sticky. Then, add 1 tablespoon of water until the water is completely absorbed, add 1/2 teaspoons of corn starch, and put them in a compact box overnight.
2. Bring the pot to a boil, add cold water and 3-4 slices of ginger, then blanch the ribs immediately. When the water boils, the blood in the meat oozes and the floating foam spreads to the surface. Put the floating foam aside with a spoon, roll for 3-5 minutes, and remove the floating foam with hot water. If you are afraid of eating bitter gourd, you can also blanch it a little.
3. At the same time, put the tiles into another stove, add 3-4 slices of ginger, boil half of the water, and boil.
4. Put the washed ribs into the casserole, cover the pot and roll slowly. At this time, you can free your hands to deal with bitter gourd.
5. Cut bitter gourd.
1. a little salt, sufu 1 block, a little sesame oil, 2 tablespoons sesame sauce, a little Chili oil, soy sauce 1 tablespoon, soy sauce 1 tablespoon, a little white pepper, a little pepper oil and a little fine sugar.
2. Stir well in one direction, and finally add chopped green onion and mix well for later use.
3. Cook the fresh noodles in a pot and drain them in cold storage.
4. Take it out, put it in a large bowl and mix well with tofu sesame sauce.