What are the foods that are delicious, not enough to eat on a plate, never get tired of eating, and

Food: amaranth, bean sprouts, edible salt, vegetable oil Method: 1. Clean the amaranth, soak it in salt water for ten minutes, then rinse it with tap water, drain the water, and cut it into long sections.

2. Clean the bean sprouts, soak them in salt water for ten minutes and then rinse them clean, boil the water out of the pot, pour the bean sprouts into the blanching water after the water boils, and then boil it again and scoop it up with cold water, drain the water and set aside. 3. Heat the pan with cold oil, add garlic and stir-fry until fragrant. After putting bean sprouts, it became popular and quickly turned over and fried for many round-trips, up and down in 20 seconds, no need to fry for a long time, it has already been blanched.

4. Pour in the amaranth, remove the salt, stir-fry quickly, and you can eat. It's so easy to eat without taking 2 minutes.

Food: Two oily wheat vegetables, a bag of strip-shaped bacon meat, a handful of shrimp skin, a bowl of clear chicken soup, two pieces of ginger, a section of green onion roots, a small spoon of white pepper noodles, and starch Appropriate method: 1. Peel off the oily wheat cabbage and clean it carefully, then put a piece of bacon meat with a piece of oily wheat cabbage, put it on a plate, and then gradually steam it in the pot, and cook for about 15 minutes.

2. In addition, heat the oil in a hot pan, add shrimp skin, ginger slices and green onion roots to stir-fry, and finally add the chicken soup to boil, add white pepper and water starch to thicken, and then pour the sauce on the oil and wheat vegetables.

Food: 300 grams of hairy tripe, 1 sharp pepper, 1 persimmon pepper, 50 grams of bamboo shoots, 5 grams of edible salt, 1 gram of chicken essence, 5 grams of green onions, 5 grams of ginger, 2 rice spoons of rice wine, 50 grams of light soy sauce, 10 grams of rice vinegar, 1 gram of white pepper, 5 grams of white sugar, edible oil Appropriate method: 1

The cooked tripe I bought back is afraid that it will not be clean and boiled in the water, so put it in 2 when it is coldCut the cooked tripe into thin strips, cut the green onion into strips, cut the bamboo shoots into thin slices, cut the green and red peppers into rings, and cut the ginger into thin slices to set aside 3Add some oil to the pot, stir-fry the ginger and garlic, add the hairy belly rice wine and stir-fry quickly4

Add the hot pot side dishes, add light soy sauce, rice vinegar, sugar, salt, white pepper, and chicken essence and stir-fry well.

Scrambled eggs with leeks, diced spicy chicken, fish-flavored eggplant, braised prawns in oil, cola chicken wings, these are all very delicious foods, and you will never get tired of eating them.

These foods are fish-flavored shredded pork, kung pao chicken, sour and hot shredded potatoes, garlic baby cabbage, tiger skin peppers, stir-fried pork with garlic, etc., the method is very simple, and the taste is also good.

Boiled pork slices, spicy fried rice cakes, braised pork, Sixi meatballs, Dongpo pork, these delicacies are fragrant and delicious, fat but not greasy, and very delicious.

There are many ways to process spinach, which can be used for frying, boiling, and stir-frying, such as spinach fried vermicelli and spinach cake. Among them, the fragrant but not greasy spinach fried dumplings are a good choice, one bite down, the lips and teeth are fragrant, and the more you eat, the more you love to eat. After the spinach fried dumplings are done, they are gradually brought out, the fragrance is released leisurely with the evaporation of the heat flow, and they are sandwiched up and sent to the mouth one by one, the powder is glutinous and soft, with some toughness, the egg liquid, light soy sauce and vegetable oil are slightly invaded, with just the right salty fragrance, and the pepper and green onion section are tasted again, and the taste is particularly good.

Below, let's simply tell you how to persuade and educate you on nutritious and delicious spinach fried dumplings, which are so delicious that they are not enough to eat, especially comfortable.

Food: spinach, raw eggs, oyster mushrooms, beef, Chaotian pepper, ginger and garlic, fried tofu, bean sprouts, dumpling skin, sesame oil, light soy sauce, white pepper, salt Method: 1. Prepare the food directly, carefully clean the spinach, cut it into sections, blanch it in boiling water, take it out, drain it, and cut it into dices; 2. Take a clean bowl, beat in raw eggs, add a little warm water and salt, mix well with chopsticks, and make egg liquid; Wash the ginger and garlic and cut into green onion pieces and ginger foam; 3. Next, clean the oyster mushrooms, remove the roots, and cut them into small cubes; Wash the fried tofu, drain it and cut it into cubes.

4. Then, clean the bean sprouts, blanch them in boiling water, scoop them up again, pass them in cold water, and cut them into small pieces; 5. Then consume oil in the cold pot, put in the green onion section for stir-frying, pour in the egg mixture, stir-fry into crumbs, and put it out; 6. Take a clean basin, put in the scrambled raw eggs, put in the spinach, fried tofu, bean sprouts and oyster mushrooms cut into small pieces, add an appropriate amount of Taoyuan Jianmin watermelon sauce, sesame oil, light soy sauce, white pepper, salt, mix well, and make a filling; 7. Then wrap the processed spinach egg filling into the dumpling skin, pinch it carefully, wrap it into dumplings, pour it into the pot and steam it for a while, then take it out, put it in the pot, fry it until the appearance is golden brown, and then put it out.

Peanuts and white radish are two very common ingredients in our daily life, and they are very delicious to eat. It's so delicious that it's not enough to eat.

There are many kinds of delicious and enjoyable foods, such as stir-fried sea greens with mushrooms, stir-fried clams, garlic lettuce, spicy shredded pork, dry pot field chicken, scrambled eggs with tomatoes, etc.

The very enjoyable food is garlic pork ribs, sweet and sour loin, braised pork, cola chicken wings, scrambled eggs with tomatoes, and shiitake mushroom rape.

When it comes to chicken zhen, it has always been my favorite ingredient for meals, and after all, the taste is very chewy, especially after the oil is exploded. Among the many Sichuan and Hunan dishes, many chicken recipes have a place! After all, the taste, the taste is really outstanding.

Let's make a Chinese version of the fried chicken gizzard with Shangrai, which looks excellent and tastes very good, and the whole family praises it especially for meals. Especially in that chewy texture and its fresh flavor, you can really eat it without getting tired of it! The food is easy to cook and quick**, it is very chewy and has an endless aftertaste!

Let's make a snack for my father! It's delicious and chewy, and it's not greasy to eat! Although the price of chicken Zhen is very cost-effective, the net worth of this stir-fried Xianglai fried chicken gizzard will definitely double.

Every time a plate is served, the whole family eats it very well! Let's try it together today, and it will definitely make you addicted too.

Seasoning: 2 catties of chicken Zhen, 1 handful of fragrant lai, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, a small spoon of salt, half a spoon of salt, 3 slices of garlic, 3 slices of ginger, Method: 1. Prepare the ingredients in advance; 2. Wash the chicken with salt first, cut it into thin slices and soak it in cold water, then put cold water into the pot, add ginger slices, green onion knots, rice wine, 2 star anise and bring to a boil, skim off the foam, and then boil for 20min, boil the chicken, scoop it up and reserve; 3. Cut garlic slices, ginger slices, and chives for reservation; 4. Heat the pan with cold oil, add garlic and ginger slices and stir-fry until fragrant; 5. Then add the chicken and stir-fry well; 6. Add salt, light soy sauce, dark soy sauce and stir-fry above all colors; 7. Then add the fragrant lai and stir-fry well to get out of the pot.

8. Small stir-fried dishes that are very appetizing, there is no appetite for such a small roasted dish, and the delicious method is relatively simple.

Method:1Cut the dried tofu into strips 1 cm wide and 5 cm long, then put it in water and cook it slightly. 2.

Sharp pepper slices; 3.Heat oil in a frying spoon, add minced green onion and ginger and stir-fry to change color; 4.Add the dried tofu and stir-fry.

5.Add cooking wine, soy sauce, refined salt, sugar, and 200 grams of old soup; 6.When it is cooked thoroughly, add the sharp chili flakes and monosodium glutamate and stir-fry; 7.

Thicken with wet starch, drizzle with oil and stir-fry well, remove from the spoon and serve.

Stir-fried pork liver with onions: onion and pork liver are two very common foods in daily life, the two can be made into a delicious dish by frying the two together, and the nutritional value of fried pork liver with onion is also very high, some people who are in the development period or infected with wind and cold can eat some fried pork liver with onions, and there are many benefits to the human body by eating some fried pork liver with onions.

Baked beans, stewed big bones, fried pork liver with onions, roasted pork trotter tendons, and roasted gluten are all very delicious, especially chewy, and you won't get tired of eating them.

These foods are spicy crayfish, garlic baby cabbage, Longjing shrimp, West Lake vinegar fish, steamed abalone, etc., the taste of these dishes is very good, and it is particularly chewy.

Method 1Soak the beef in water. 2.

Slice the ginger, cut the green onion into strips, and slice the white radish. 3.Cut off the shrimp cavity, cut along the shrimp spine, and remove the shrimp line.

4.Beef slices. 5.

Fry the shrimp on low heat, fry the shrimp head on low heat and turn it white, then you can get out of the pot and put it in the refrigerator for refrigeration. 6.Stir-fry the lamb in shrimp oil from the fried shrimp and add the ginger and garlic when cooked until milky white.

7.Then put the water, scoop up the white foam on the surface later, and then pour it into a stone pot and simmer. Remove the dongru in about minutes, add radish and salt in 40min, and add lobster in 55min.

Food: shredded pork, golden needle, lettuce, chili, ginger, garlic, green onion, salt, light soy sauce, sesame oil. Method:

1. Enoki mushrooms should be boiled or soaked in clean water in advance, and then drained and reserved. 2. Clean and shred the lettuce and shred the red pepper. 3. Cut the loin into shreds, add a small amount of salt, white pepper, tapioca starch, oil, and stir with a little water to marinate evenly.

4. Put the oil in the pan, warm the garlic and ginger slices and stir-fry, and then put in the marinated pork slices and stir-fry. 5. Stir-fry the celery after the meat has faded.

Food: water tofu, dumpling filling, Pixian bean paste, chives, red pepper, fuel consumption, tapioca starch. Method:

1. Cut the tofu into pieces, slice the Chinese cabbage, cut the green onion into sections, cut the ginger into pieces, cut the garlic leaves into sections, prepare the sweet potato flour skin, pour cold water, soak for more than 3 hours, steam the sweet potato flour skin until soft, put oil in the pot, put in ginger slices and green onions, and stir-fry for a few seconds. 2. Then put the Chinese cabbage into the pot, stir-fry until it becomes loose, add an appropriate amount of rice wine, 1 tablespoon of salt, and pour in appropriate cold water to cover two-thirds of the Chinese cabbage.

Food: 8 10 chicken wings, 6 slices of ginger, 3 cloves of garlic, 2 tablespoons of light soy sauce, amount of chicken thighs in wine, sesame seeds. Method:

1. Clean the chicken thighs, slice the ginger, and cut the garlic cloves into slices or crumble. Put the chicken thighs in a pot with half of the ginger slices, let the water pass, and cook. 2. After boiling, a lot of white foam will be boiled.

Scoop up the chicken thighs, clean them, control the intervention and stay 3, heat the oil pan, and fry the remaining half of the ginger and garlic slices. 4. Add the chicken thighs and stir-fry until the surface is slightly discolored. 5. Add the light soy sauce and stir-fry well to color the surface of the chicken thighs.

6. Brew wine in the pot, if it is in the wings, it is best to make the wine to swallow the chicken legs. If you use chicken wing roots, you can only pour half of the relative height of chicken wing roots. 7. Cover the lid and bring to a boil over low heat.

Personally, I recommend making shredded potatoes in cold dressing, blanching the potatoes in boiling water, taking them out for 2 or 3 minutes, soaking them in cold water, then draining the water, putting in the appropriate coriander, raw onions, oyster sauce, sesame paste, soy sauce, chicken essence, chili noodles, Lao Gan Ma's can be eaten, and then put in the appropriate peanuts.

Scrambled eggs with tomatoes and shredded potatoes taste very good, and are loved by many people.

Scrambled eggs with tomatoes, pork ribs with sauce, stir-fried lamb tripe, eggplant beans, and shrimp balls with broccoli are all very tasty foods.

These foods are fragrant but not greasy, delicious and simple, 1 white meat with garlic, 2 eggplant with fish flavor, 3 scallops with garlic, 4 kung pao chicken, 5 scrambled eggs with tomatoes.

Pineapple fritters, shrimp, sweet and sour loin and other foods have an appetite when you look at them, and they are especially delicious.

Dry sautéed large intestine food: intestines, dried chili, sesame pepper, garlic, ginger and garlic, chili, 2-3 tablespoons of light soy sauce, appropriate amount of salt, rice wine, white sugar Method: Clean the intestines and cut them into sections.

Clean the onion and garlic, cut into strips and cut them into strips. Dried chili peppers are OK to put more or less according to personal taste, and the chili peppers are cut diagonally into slices.

Raw materials: fungi; Taro; light soy sauce; Old Soy King; Sugar; Salt; Method: 1. Peel the taro and cut it into strips.

It does not have to be cut too finely, it is very easy to crumble when cooked) The mushrooms are cleaned and cut into thin slices. (Shrink the mushrooms after blanching, do not have to cut them too thin) 2. Blanch the mushrooms to remove the fishy smell. (Blanch the mushrooms and squeeze them dry, so it will not be easy to have excess water when frying) 3. Pour more oil into the pot, pour in the taro after boiling, and fry until golden brown and ripe.

The ripeness of taro is very important, and there is not much time for taro to be soft and rotten, which is harmful to the taste. After a long time, the taro will be too bad and the stool will not form. Take chopsticks to pick a thicker taro and cut it obliquely, and if it can be easily clamped, it means that it is ripe) 4. Pour in the mushrooms, add cooking wine, light soy sauce, a small amount of dark soy sauce and a small amount of sugar and stir well.

Salt is added according to the taste) 5. Collect the juice and sprinkle the green onion on the pot. (The juice must be dried up to make the dish fragrant).

Raw materials] 300 grams of potatoes, 200 grams of rice cereal, 300 grams of pork belly filling, 50 grams of egg yolk, 100 grams of breadcrumbs, 8 grams of pepper salt, 2 grams of chicken essence cherry blossoms, 500 grams of high-lead oil [Method] 1Clean the potatoes, put them in the cage, they are easy to cook on the fire, remove the peeling and grind them into a puree, put them in the rice cereal, knead them into a ball, knead them into strips, pick them into a 25-weight dough blank, roll them into a ring, wrap them in the meat filling, and shoot out the ring-shaped chaotic skin 2Dip the dough crust in egg yolk and roll over the breadcrumbs to set aside.

3.Put the pot on the stove, add cooking oil to boil fifty percent hot, put in the potato cake and fry it until golden and hard shell, light yellow in color, scoop it up, wait for the water temperature to boil seventy percent hot, and then pour in the potato cake and fry it until golden brown on both sides, scoop it up and drain the oil, put it into the plate, and sprinkle pepper and salt on it.

Ingredients: 200 grams of beef shoulder (beef shoulder meat is tougher and has a particularly fragrant taste), 100 grams of honey red beans, 100 grams of water chestnuts, 30 grams of fresh mint. Condiments:

2 grams of black pepper paste, 2 grams of beef chili paste, 2 grams of salt, 3 grams of chicken essence, 5 grams of sesame oil. Preparation: 1. Fry fresh mint in a hot pan until golden and dry fragrant, and then remove it to control oil and replenish water.

2. Cut the beef shoulder meat into 1 cm thick and fry it in a yellow pan until it is eight mature. 3. Cut the horseshoe hob block and honey red bean into sections, fly through the boiling water of the Qi clan, and scoop them up. 4. The bottom of the pot is hot, fry the green onion and ginger segments and other ingredients to make the fragrance, fry the black pepper sauce and beef chili sauce well, and quickly fry the diced beef, water chestnut, honey red beans, bell pepper slices, salt, and chicken essence on a simmer.