Autumn Home Cooking Recipes, Autumn Recipes Home Cooking Practices

Autumn recipes and recipes are:

1. Roasted shiitake mushrooms with yuba. Ingredients: 3 bean curd bamboos, dried shiitake mushrooms, black fungus, green onions, garlic, red peppers, dark soy sauce, light soy sauce, oyster sauce, sugar, chicken essence and salt.

1. Soak yuba, black fungus and dried shiitake mushrooms in advance. Control the moisture and set aside, chop the green onion and garlic, and prepare the dried red pepper. 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of sugar, stir well and set aside.

2. Put oil in the pot, after the oil temperature is 60% hot, add green onions, garlic and dried red pepper to the pot.

3. Pour the fungus into the pot, stir-fry until there is a cracking sound, pour the mushrooms and yuba into the pot and stir-fry for 2 minutes.

4. Pour in the prepared sauce, add half a bowl of water, cover the pot and simmer for 5 minutes.

5. Pour in 1 tablespoon of sesame oil before leaving the pot, add an appropriate amount of chicken essence and salt and stir-fry evenly, reduce the juice over high heat and put it on a plate.

2. Stir-fried oyster mushrooms. Ingredients: Pleurotus eryngii, pork belly, garlic, dried chilies, green onions, ginger; Light soy sauce, cooking wine, dry starch, oyster sauce, pepper, 1/2 tablespoon sugar, salt to taste.

1. Clean the oyster mushrooms, remove the two sections, and tear them into thin strips by hand for later use. The pork belly is cut into shreds, and the fat part can be cut out separately for later use. Shred the green onions, ginger and garlic for later use, and pass the dried chili peppers through the water.

2. Put the lean meat in a bowl, add a small amount of salt, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, then add half a tablespoon of dry starch, 1 tablespoon of oil and marinate for 5 minutes. Add 1 tablespoon of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of pepper, 1/2 tablespoon of sugar, and salt to another bowl.

3. Heat a clean wok, pour the oyster mushroom strips into the pot, slowly "bake" over medium-low heat, and keep most of the water of the oyster mushrooms "roasted" out.

4. Add a little oil to the wok, put the fat part into the refined part of the lard, and then pour the shredded lean meat, green onion, ginger, garlic and dried chili pepper into the pan and fry for 2 minutes, and the shredded meat is all cooked and discolored.

5. Pour the processed oyster mushrooms into the pot and stir-fry over high heat for 1 minute to allow the oyster mushrooms to absorb the oil. Pour the prepared sauce into the pan and stir-fry over high heat until all the sauce is absorbed.

6. Add some chopped shallots before cooking, and stir-fry evenly to remove from the pot.

Potatoes, kidney beans, eggplant, and pork ribs are stewed together.

Stir-fried meat with loofah. Braised eggplant in sauce.

Beer duck. Dry pot chicken.

Steamed salted fish with dried radish.

Home-cooked food refers to dishes that are prepared and eaten at home on a daily basis. Home cooking is the source of Chinese cuisine and the foundation of local cuisine. Families make use of the existing ones.

Steamed tofu with minced chicken thighs

Ingredients:

1 tomato, 2 eggs, 20 grams of shrimp, 10 grams of shiitake mushrooms, 10 grams of black fungus, 20 grams of bean sprouts, (a small amount of minced ginger and minced garlic), cooking oil, salt, sugar.

Production:

1. Cut the tomatoes into small pieces, open the eggs, soak the mushrooms and black fungus and cut them into small pieces, and wash the shrimp and bean sprouts.

2. Put oil in the pan and fry the eggs first.

3. Put oil in the pot, add ginger and minced garlic to make the fragrance, then add tomatoes, shrimps, mushrooms, and fungus and stir-fry for 3 minutes, then add eggs and bean sprouts and stir-fry for 2 minutes to taste.

Characteristics: Tomato's unique sour taste, which can increase appetite. Ideal for picky eaters and children who have no appetite.

Emerald shrimp bun

Ingredients: 50 grams of shrimp, 3 cabbage leaves, 1 shiitake mushroom, a little green onion leaves, 1 gram of salt, a little ginger juice and sesame oil.

Method:

1. Wash the cabbage leaves, blanch them in boiling water to soften, and set aside;

2. Remove the shrimp from the mud, wash and marinate with salt and ginger juice for 10 minutes;

3. Remove the stems of the mushrooms, wash them, chop them into cubes, and blanch them in boiling water for half a minute;

4. Put the chopped shiitake mushrooms into the marinated shrimp and stir evenly to form a filling;

5. Take 1 cabbage leaf and spread it on the board, scoop a little filling and put it in the middle, pull up the leaves around to make it close, and then tie it with scalded soft green onion leaves, so that the jade shrimp bun is completed. Do the remaining two in the same way;

6. Put the steamer on the heat, add water to boil, put the prepared jade shrimp buns into a plate, and steam them over high heat for 8 minutes.

Autumn home-cooked dishes can be made into yam fried fungus, the steps are as follows:

Main ingredients: yam, fungus, red pepper, green onion, salt, chicken essence, oil, water.

Main tools: bowls, plates, knives, pots, colanders.

1. Soak the fungus in a bowl of water 20 minutes in advance.

2. After peeling the yam, cut it obliquely into sections, then cut it into a diamond shape, rinse it twice and soak it in water.

3. Remove the seeds and slice the red pepper and cut the green onion into sections.

4. Boil water in a pot, put in the fungus and yam tablets to blanch, then use a colander to remove and dry the water.

<>6. Finally, add the green onion section, add an appropriate amount of salt and chicken essence and stir-fry to taste, then you can remove from the pot and put it on the plate.