Easy to make and delicious recipes offer several

1 Stir-fried fungus with cabbage, suitable for winter eating, cut cabbage must be sliced, boil oil, put green onions, ginger and garlic shrimp skin to stir-fry the pot, then add cabbage and fungus, stir-fry, put seasonings: salt, pepper noodles, soy sauce, vinegar, a little sugar. Essence of chicken or MSG.

If you don't put garlic in the pot, then put some minced garlic when you come out of the pot! Cabbage in the north is cheap in winter, and the nutritional value of cabbage and fungus is very high. 2 Stir-fry shredded carrots, peel and shred carrots, heat oil, add green onions and ginger to stir-fry the pot, and shrimp skin, put in the shredded radish, stir-fry, put chili oil, a little soy sauce, salt flavor, a little peppercorn noodles, shredded radish is more absorbent, put a little more oil.

3 Tofu and oyster locust soup, very bright, cut the tofu into small pieces, put water in the pot, put dried shrimp at the same time, boil the tofu, then put the oyster locusts and salt in the pot, boil the pot for 3 minutes, put sesame oil, minced green onion and ginger, pepper, and coriander in the pot of soup when out of the pot... MSG or essence of chicken. (If you don't like to drink the shallot flavor is too strong, put the green onion when you burst the pot, and then put the green onion, and the soup tastes stronger with the green onion) (boil the water for 3 minutes and then add the tofu, the water will be boiled more, in order to boil the umami of the dried shrimp or shrimp skin, and the tofu will become slightly white when the water is boiled for a while.)

Tofu is easy to get old, and the heat is well controlled. 4 chili potato slices, potato slices, small chili peppers cut diamond-shaped pieces, if you like to eat a little crispy, put the potato slices in the water and soak them, soak part of the starch in the potatoes, it doesn't taste so sticky, if you are willing to eat a little sticky slices directly into the pot, burn oil, green onion and ginger slices in the pot, add potato slices, stir-fry, about 2 to 3 minutes, add chili, fry the chili peppers, if you eat rice as the staple food, I recommend putting less water in the pot, goo, the potato slices are fried sticky and rotten, very delicious, If you don't like to eat rotten, you will keep stir-frying, knowing that the potato slices are cooked, and when the pieces are about to come out of the pot, put minced garlic and stir-fry them twice out of the pot, and eat them with rice, which is old and fragrant!! 5 Zucchini pie, my grandmother called it stuffing (read light sound), very delicious, I bought three small zucchini yesterday, each of them is a long tie, rubbed into silk, beat two larger eggs, beat the eggs evenly, put the zucchini, put a little green onion (I don't like to eat too heavy onion flavor) ginger, all have to chop, grab a handful of shrimp skin and chop, put the zucchini and stir well, put the flavor, put the salt and sand, the zucchini will come out of some moisture, don't care about it, scoop a bowl of white noodles (I use my two big bowls), fill a littleSlowly go under the zucchini, stir while putting the dry noodles until all the noodles are stirred in it, put a little oil in the hot pan (there is no frying pan to fry the scoop, I will use the fried scoop) to let the oil evenly coat the bottom of the pan, remember that you don't need too much oil, otherwise it will become a fried cake.

When the oil is hot, turn off the low heat, scoop two spoonfuls into the pot with a spoon (the spoon for eating), spread it out into a cake shape with a spoon, and then use two flat spatulas to give the zucchini cake on the opposite side and fry it until golden brown. These ingredients can fry about ten cakes, the size of a plate. It's delicious, soft and non-greasy,!!

Glass shrimp. Ingredients: 400 grams of fresh shrimp, 40 grams of rape core, 100 grams of three treasured mushrooms (chicken leg mushroom, bamboo fungus, slippery mushroom).

Seasoning: 600 grams of fresh soup, 75 grams of corn starch and sweet potato powder, 5 grams of salt, monosodium glutamate, chicken fat, and 400 grams of soup.

Production: 1. Remove the head and shrimp line of the shrimp, peel off the shell, absorb the water with a dry cloth, put it on the cutting board, add corn starch and sweet potato powder (mix the two powders in advance) and beat the fish (shrimp) stick into a round thin slice with a diameter of 8 cm.

2. Put the knocked shrimp into the fresh soup that is boiled until it is slightly boiling, boil it on low heat until it just floats, take it out and soak it in ice water for 15 minutes, and then remove it for later use.

3. Put the rape core into boiling water, boil on high heat for 1 minute, remove and control the water; Put the three treasures into the boiling water and boil for a few minutes, then remove the water.

4. Put the soup in the pot, put the three treasures and mushrooms to a boil, add the knock shrimp and simmer for 2 minutes, season with salt and monosodium glutamate, pour chicken fat out of the pot, and garnish with rape cores.

The key to the production of knock fish (shrimp):

1. Selection of fish and shrimp.

Fish: Choose more marine fish, preferably eel, yellow croaker, squid and other species with less spiny meat.

Shrimp: There are many applicable species, except for climbing shrimp; You can also use shrimp directly, but you can't choose quick-frozen products, because its umami and aroma are not as good as fresh shrimp, and the texture of knocking out is not strong enough.

2. Selection of starch.

Choose starch varieties that are white, dry and smooth. The effect of ordinary corn starch is very average, so most chefs choose sweet potato powder. Sweet potato powder has strong water absorption, and the texture is smooth, and the effect is good for making knocking fish (shrimp), but its color is darker, so it will affect the appearance of the finished product to some extent.

Therefore, be sure to choose sweet potato powder that has been finely processed and has a whitish color. There are also some chefs who choose lotus root flour, and the effect is also good.

3. The ratio of fish (shrimp) to starch.

Generally, 500 grams of fish (shrimp) need to add about 200 grams of starch. If you add too much starch, it will affect the taste of the dish. If you feel that the amount of starch is not easy to grasp, you only need to do the knocked fish (shrimp) without sticking to the cutting board and knocking fish (shrimp) stick.

4. Operation. a. Before knocking the fish and shrimp, be sure to use a dry towel to absorb the water.

b. Don't use too much force when knocking, otherwise it is easy to knock the meat apart and cannot be completely formed.

c. The prepared knock fish (shrimp) should generally be soaked in slightly boiling water or soup, and the temperature of the pot should be controlled at about 90. Knock the fish (shrimp) into the pot and heat it over low heat, as long as it floats, it should be removed immediately, otherwise the meat will become old.

Steaming is the most infallible way to go! Steamed egg custard. Add shrimp, clams, meat, mushrooms and scallops, all delicious!

Steamed pork ribs. A spoonful of corn starch, a spoonful of chopped pepper, a spoonful of light soy sauce, a spoonful of tempeh, a small handful of chopped, add salt and shredded ginger, mix well, steam over high heat, and serve with rice! Steamed sausage potatoes.

The potatoes are cut into hob pieces, spread a layer of sausage, and when the potatoes are softened, the fat of the sausage also seeps in, and the taste is very ecstatic. Steamed fish. It is best to steam the sea bass, the meat is tender and less thorny, a little ginger slices are placed under the belly, a little salt is smeared, a spoonful of steamed fish soy sauce is drizzled, and after steaming over high heat, cut a little shredded green onion and put it on the fish, and a little oil is burned until it is hot and poured on it, and the fragrance is fragrant.

Steamed baby cabbage. The vermicelli is soaked and spread under the baby cabbage, the garlic is chopped and spread on top of the baby cabbage, and it is also waiting for the steamer to pour a little boiling oil, which is delicious to burst. Steamed taro.

Taro can not be eaten if it is not soft and glutinous, steaming is the most suitable for its characteristics, I am from Hunan, I only need to add a spoonful of chopped pepper and a little soy sauce, you can make the taro delicious enough.

Method 1Pig's feet are dehaired, scraped, cleaned, and chopped into chunks 2Cut the material and set aside 3

Cool pot servant seasoning for stir-frying 4Put the pig's feet in the oil and squeeze in an appropriate amount of lemonade 5Fry the condiments again, then put in an appropriate amount of water and boil for 20min6

Roast pig's trotters can be out of the bones, and then pour in oil consumption and a small amount of chicken essence can be 7Remove from the pan and sprinkle the green onions. The method is simple, home-cooked and affordable, delicious and easy to make.

Handling method 1Soak the pork ribs in warm water for a while; washing, chopping; 2.Ginger is washed and scattered, and pepper is washed off the dust; 3.

Put appropriate cold water in a pot, put in pork ribs, ginger, pepper, and bring to a boil; 4.Prepare other condiments: garlic, millet pepper cleaning, and then prepare water and black bean sauce; 5.

Scoop up the pork ribs and wash them with warm water; Garlic, millet pepper finely chopped; Then cut the green onion segments, 1 green onion; 6.Stir the pork ribs with cooking oil, part garlic, part water black bean sauce, and part millet pepper; 7.Put the pork ribs in a steaming bowl, and pour the seasoning of the porcelain bowl over the pork ribs; Sprinkle the remaining garlic, millet pepper and tempeh; 8.

Put the lamb chops into the pot, boil, turn to medium heat and steam for 30min; 9.When the time comes, the garlic pork ribs are steamed.

Material: braised fat sausage; Green pepper; dried chili peppers; Sichuan peppercorns; Garlic; sliced ginger; shallots; Sugar; Rice wine; light soy sauce; Salt; Method: 1. Cut ginger slices into strips, garlic cloves into slices, green onions into strips, green peppers into strips, dry red pepper cleaning scissors into sections, and sesame peppers are properly prepared; The cold chicken that has been marinated in advance is cut into sections; 2. Put in the cold chicken cut into small pieces of cold pot oil for 8 minutes, fry on low heat and dry out the surface to make a dark brown color; Leave the bottom oil in the pot and pour in the ginger, shallots and garlic and stir-fry until fragrant, add dried chili peppers and sesame peppers, stir-fry until the taste gradually chokes the nose, the oil turns light yellow, and pour in the cold chicken; 3. Add a small amount of sugar, salt, light soy sauce, rice wine, salt and stir well; Pour in the shallots and peppers and stir-fry well, then remove from the pan.

The method is simple, home-cooked and affordable, delicious and easy to make.

Spicy stir-fried chicken, roasted eggplant, grilled tofu with eggs, and fried bananas with squid are all simple and home-cooked dishes.

Hot and sour vermicelli, shredded potatoes, spicy fragrant pot, boiled fish, chicken cutlet, hamburger, chicken roll, braised pork, potato chips,

Hot and sour shredded potatoes, hot and sour chicken feet, lemon chicken feet, pot wrapped meat, braised pork, boiled meat, boiled pork slices and chicken cutlets.