What kind of food is full of aroma, delicious and especially delicious food, and the elderly and chi

Food: 400 grams of lamb with skin, 100 grams of spicy crisp, 50 grams of green and red peppers, a small amount of radish, shallots, ginger and fragrant lais. Condiments:

Star anise, cinnamon, kaempfera, sand kernel, ginger, white cardamom, fennel, poria cocos, ligusticum chuanxiong, salt, monosodium glutamate, chicken essence, sesame oil, bone broth, edible oil are appropriate. Method: 1. Cut the mutton with skin into pieces, put the funds into the boiling water in the pot, and then scoop it up for later use.

2. Add bone broth to the pot, and then put star anise, cinnamon, kaempfer, sand kernels, ginger, white cardamom, fennel, poria cocos, Chuanxiong, radish, green onions and ginger pieces, and then put the beef into it and boil. After scooping up and draining, pour in the hot oil and fry until the skin of the mutton is crispy.

Food: 1 cold chicken; 1 carrot; two green and one small handful; A small amount of green onion and garlic rice wine. 1. Wash the cold chicken with cold water and soak it for 30 minutes.

2. Wash the cold chicken, add cooking wine, vinegar, ginger slices, green onions, and marinate for 30 minutes after hand washing to remove the fish. 3. Put cold water in the pot, pour the cold chicken with the pickled rice wine, ginger and garlic together, bring to a boil, and skim off the foam. 4. Scoop up the cold chicken and put it in cold water to clean.

It's more chewy. 5. Put the cleaned and air-dried cold chicken into the marinade and cook for 30 minutes, then moisten and taste. The marinade formula Lao Deng gave it again, and if you eat it first, you can save the step of marinated fat intestines.

Directly boil it for a while while it is still alive. 6. Pick up the marinated cold chicken and dry it. 7. Cold chicken, carrots, two green cut and reserved.

1.Ground beef set aside. 2.

Plus a lifetime egg. 3.Stir the eggs, chop the ginger and garlic, add thirteen spices, salt, chicken essence powder and stir.

4.Add tapioca starch. 5.

Stir the rest of the filling from the meatballs before and the ones you use now. 6.After stirring, if the filling is dry, you can add a little less water, and it is most appropriate to stir without effort.

7.Add a little oil to the pot and cook more than usual, use a spoon to squeeze the dumpling filling in the pot, fry it, and fry it until both sides are yellow and strong. 8.

Serve with a tapioca starch sauce and set aside with seafood light soy sauce. 9.Add some oil to the pot, add ginger and garlic, seasoning, and stir-fry thirteen spices.

Minced meat, eggs, tofu, braised lion's head, lotus root fish cake, tiger skin and phoenix feet, boiled pork slices, these are all good choices.

Personally, I recommend steamed pumpkin pie, because the pumpkin pie is nutritious and soft, delicious for the elderly and children, it is nutritious and can be bitten.

These dishes are delicious to eat, the elderly and children love to eat, 1 pine nut corn, 2 sweet and sour tenderloin, 3 fish-flavored eggplant, 4 salt and pepper prawns, 5 soft fried tenderloin.

Chicken slices, seafood tofu. The dregs are light and refreshing, very delicious, and the whole family loves to eat them. The seafood tofu is delicious and delicious, and it is delicious with rice.

Fragrant and tender, delicious and delicious, the food that the elderly and children love to eat, you know that there is; Mapo tofu, tomato scrambled eggs, cola chicken wings.

Pepper beef is also our Chongqing Limb Li people's favorite dish for the New Year, there are also sold outside, spicy and fragrant, long shelf life, you can do more at a time, and the imitation wine is good.

1. Add minced green onion and ginger, salt, sugar, rice wine, monosodium glutamate, light soy sauce, white pepper and a little cooking oil to the dumpling filling, mix well, add a little water and mix in a clockwise direction; 2. Peel off the skin of the lotus root, cut it into thin slices, boil the pot with boiling water and put it into the duck gizzard water, and it can be quickly returned to the match in 20 seconds, and put it in cold water for reservation, which can maintain the crispness of the duck gizzard; 3. Beat an egg, add an appropriate amount of cold water, beat well, add a little salt, and then pour in the sieved flour and baking powder to mix into a viscous, not too thick; 4. Dry the duck gizzard with kitchen paper, take a ball of dumpling filling and put it on one duck gizzard, and press another one on top to make the dumpling filling cover all the duck gizzards; 5. Dip the egg yolk liquid on both sides, fry it in a hot oil pan until it is golden brown on both sides.

Food: Chicken wings Auxiliary ingredients: green onion and garlic, chives, chili sauce, rice wine, light soy sauce, seafood soy sauce, sesame oil.

Method: 1. Chop 2 to 3 sections with a knife after the chicken wings are cleaned, which is easier to perfect and more flavorful; 2. Take 8 chicken wings as an example, put 4 tablespoons of chili sauce into a bowl, and then pour in the chopped green onion and garlic; 3. Then add 1 tablespoon of rice wine, 1 tablespoon of light soy sauce, 1 tablespoon of seafood soy sauce, and 1 tablespoon of sesame oil; 4. Mix all the condiments well; 5. Boil the water in a pot, blanch the chicken thighs in cold water, skim off the white foam after the water boils, and cook for another 1 minute. 6. Pour the prepared chopped chili condiment into the blanched chicken wings and mix well; Put the chicken thighs in a wok and steam for 18 minutes.

Food: 500 grams of pork belly, 50 grams of dried bamboo shoots, 2 pieces of rock sugar, 1 star anise, 1 tablespoon of sesame pepper, 3 slices of ginger, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, 5 cloves of garlic. Method:

1. Clean and cut the pork belly into pieces, put the dried bamboo shoots in water, soak 5 acres of fingers, scoop them up and wash them and reserve them. Boil water in a pot, put in the pork belly pieces and bring to a boil, turn to simmer for 2min, scoop it up and rinse it, drain it and reserve the water. 2. Consume oil in the pot, pour in garlic, pepper and star anise after the oil is boiled and stir-fry to make the fragrance, pour in the pork belly and stir-fry the vegetable oil.

Add light soy sauce, dark soy sauce, salt, and old rock sugar to stir-fry for coloring. 3. Pour in the soaked bamboo shoots and stir well. Enter the cold water and bring to a boil, turn to medium-low heat and simmer for 50min, open the lid of the table and turn red to collect the thick juice, turn off the heat and put on the plate to eat.

Which foods are tender and delicious, so that they are fragrant but not greasy, and the elderly and children love to eat them? Stuffed pork with shiitake mushrooms is a home-cooked dish, which can strengthen the spleen and stomach, benefit qi and blood, and taste delicious, which is a nutritious home-cooked dish. Shiitake mushroom, also known as shiitake mushroom and flower mushroom, is a common edible mushroom, rich in a variety of nutrients such as egg celery imitation white matter, amino acids and vitamins.

Green onion small pancake is a very good staple food, is the elderly and children like to eat early, make green onion pancake and the key to pasta must be scalded with boiling water, so that the pancake and the annihilation of the pancake is not and the shed is often soft.

Answer: Hollow limb skin cabbage, amaranth, winter amaranth these kinds of vegetables are leafy vegetables, after the pot, easy to fry, and fresh, the history of the beam has its own taste, fragrant but not greasy, the old people and children love to eat.

Chopped pepper chicken wings, squid in sauce, braised pork ribs, home-style tofu, sweet and sour pork ribs, back to the pot meat, hot and sour cauliflower, fried belly shreds with leeks and plums, fried bacon with garlic, these foods are fresh and tender, and the old people and children are particularly fond of eating.

Materials: 500g of phoenix feet, 20 eggs, a small handful of Dongru, 3g of garlic, 3g of ginger, two spoons of rice wine, appropriate dried chili peppers, small spoons of dark soy sauce, small spoons of light soy sauce, five-spice powderAppropriate method: 1. Clean up the eggs and then put them in water and boil them over medium heat 2. Slice garlic and ginger, cut a longer section of Dongru 5, add a little oil to the pot, put in ginger and garlic, stir-fry Dongru until fragrant, fry together with a small amount of dried chili pepper 6, pour in the phoenix feet and eggs, fry into a light yellow outside the phoenix feet 7, add a spoonful of rice wine, a small spoon of dark soy sauce, and a small amount of light soy sauce, a small amount of white sugar, a little five-spice powder, fry it into a symmetrical coloring 8, pour in an appropriate amount of boiling water just swallowed the food, boil and then turn to a simmer 9, collect the juice, put in a small amount of Dongru, stir evenly out of the pot.

Materials: lobster, black sesame powder, salt, unique sauce, edible oil, water starch Method: 1. Remove the shrimp line from the lobster with an open back, clean and control drying, put salt and marinate to taste, and pat the water starch evenly.

2. The black sesame powder is roasted in a pot and crushed in a blender. 3. Put cooking oil in the pot, boil it to a hot point, fry the lobster until the golden surface is crispy, and drain the oil. 4. Remove from another pot, add shrimp and unique sauce, sprinkle black sesame seeds and crush and stir well, and then remove from the pot.

5. Dumen sauce: 400 grams of Zhuhou sauce, 500 grams of light soy sauce, 200 grams of spicy fresh sauce, 130 grams of sesame pepper oil, 250 grams of Donggu soy sauce, 150 grams of chicken essence powder, 100 grams of chicken essence, 750 grams of old rock sugar, 200 grams of aged vinegar, 1 lime cut into slices, stir together, and steam for 1 hour.

Main ingredients: two auxiliary materials green onions; Ginger; aged wine; Aniseed; light soy sauce; Sugar; Salt; Rice wine; Monosodium glutamate; Garlic operation step 1Prepare the fish in advance and clean it 2

Food, ginger, green onions, star anise, spicy can add dried chili peppers. 3.Heat the pot and add oil, pour in the ginger and garlic star anise, and stir until fragrant.

4.The bottom pan can dry some salt, the fish is not easy to burn, and then turn over and fry it later. 5.

While frying the fish, you can have light soy sauce, light soy sauce, rice wine, and sugar. MSG, you can put some vinegar to remove the smell, and there are also old godmothers who add a little boiling water to the plate and pour it into the pot. 6.

Wait for the fish to cook for a while and fry the sugar, add the lettuce and green onions.

Mapo tofu, fish-flavored eggplant, garlic vermicelli baby cabbage, these foods are very delicious, fragrant and delicious, especially with rice.

Stir-fried fungus with yams, scrambled eggs with tomatoes, stir-fried meat with celery, and baby cabbage with garlic are all home-cooked dishes that are suitable for all ages, and are loved by adults and children.

Shredded potatoes with sharp peppers, cold lotus root slices, scrambled eggs with tomatoes, and shredded pork with fish flavor are home-cooked dishes suitable for all ages.

Egg custard, eight-treasure porridge, white fungus lotus seed porridge, pumpkin porridge, tomato dragon fish, these foods are loved by adults and children.

Mashed potatoes with chicken sauce, beef tenderloin with black pepper and egg custard are all melt-in-your-mouth and deliciously sweet foods.

Egg custard is very rich in nutritional value, and the production is also very simple, the elderly and children like to melt in the mouth, break the eggs, add twice the boiling water to the pot and steam.

Ingredients: 1 cucumber, 1 teaspoon salt, 1 teaspoon sugar, 1 dried chili pepperSlice the cucumber, sprinkle salt and sugar on the cucumber slice and marinate When the cucumber slice pickles a lot of water, squeeze the water dry by hand, and set aside the cucumber slice.

3.Put an appropriate amount of oil in the pot, the oil is cooked for 5 minutes, and add the dried chili peppers to stir-fry until fragrant. 4.

When you smell the strong aroma of peppers, pour in the squeezed water and slice the cucumbers. 5.Sprinkle a little salt on the condiment, slice the cucumber and stir-fry well.

Ingredients: 100 grams of bean sprouts, 80 grams of oyster mushrooms, minced coriander, salt, sesame oil. Method:

1. Clean the bean sprouts, put them in a pot of boiling water, blanch them, drain the water, and pour them into a plate for reservation. 2. Blanch the oyster mushrooms and cut them into thin slices and put them into the bean sprouts, 3. Add the fragrant lai, edible salt and sesame oil and stir well.

Raw materials: 200 grams of cooked tripe shreds, 200 grams of lettuce stems, chili peppers, ginger slices, garlic, appropriate oil, appropriate amount of salt, white pepper, appropriate light soy sauce, a small amount of dark soy sauce, beer sprinkling, appropriate white sugar, a small amount of monosodium glutamate, and a small amount of green onion 1Cut the cooked tripe into shreds, cut the pepper, ginger slices, and garlic and set aside.

2.Add oil to the pan and stir-fry the ginger and garlic until fragrant. 3.

Add shredded tripe and stir-fry well. 4.Then add white sugar, white pepper, light soy sauce, and dark soy sauce and stir-fry well.

5.After stir-frying two or three times, put in the lettuce stalks, pour a little beer, put salt, fry until it is broken, sprinkle green onions, monosodium glutamate and stir-fry well, and you can get out of the pot.

Food: squid whiskers, soybean paste, rice wine, minced ginger, cumin powder, chicken essence, monosodium glutamate, a small amount of salt and sugar, vegetable oil Method: 1. Blanch the squid whiskers in boiling water, control drying, add ginger and garlic, rice wine, oil consumption, chicken essence, sugar (to enhance freshness, but not added), soybean paste (must) and cumin powder to marinate for 2 hours.

In an air-dried wok, add the marinated squid whiskers (remember not to cook the soup), and stir-fry twice. 2. Add oil and rice wine, add a little more soybean paste, and keep rolling. You can eat it until the sauce tastes fragrant and the juice is ready.

Personally, I recommend making cold pork slices, cut the meat slices into three-centimeter-thick slices, and add the appropriate sauce.

1.Tomato dragon fish, 2Camel milk white fungus soup, 3Beef cubes, 4Minced meat and eggplant stew, 5Chopped pepper chicken wings, 6Sauce fragrant squid, 7Braised pork ribs, 8Homemade tofu.

Tomato dragon fish, camel milk white fungus soup, mushroom eggs, shrimp tofu, beef eggs, shrimp scrambled eggs, cold bean curd, hibiscus eggs, etc.

Cold cucumber, green pepper tofu skin, bean curd fungus cucumber, spicy stir-fried cabbage, seaweed bibimbap, Korean bibimbap are all more refreshing and chewy.

Braised tofu with lean meat, steamed pork brain with eggs, fried shredded taro, coarse traces of vinegared cabbage, stewed pork ribs with carrots, crucian carp tofu soup, lean meat soup with shiitake mushrooms, loofah egg soup with rocks, and stir-fried sweet potato leaves with Wang Hui.

The spicy pot is all seasonal vegetables, with a fresh and tender, crisp and raw taste, and absorbs the fragrance of chili sauce and cumin powder

It is so delicious that the elderly and children in the family love to eat it, and the special nutritious delicacies include egg custard, tomato brisket and so on.

Eggs with minced meat, braised lion's head, fish cake with lotus root powder, tiger skin and phoenix feet, boiled pork slices, etc., are very popular with the whole family.