What are the original, fragrant, delicious and delicious foods?

Steamed fish, chicken stewed mushrooms, pork rib soup, stir-fried squid, spicy fried fat sausage, these dishes are rich and delicious, delicious and healthy.

Delicious, tender, original and nutritious foods are pork bone broth and corn stewed pork ribs. These two dishes not only taste good, but also

Braised pork, pork knuckle, pig's trotters, pot wrapped meat, pot, fish, potato chips, hot and sour, shredded potatoes, saliva chicken, hot and sour chicken feet,

Method 1Wash the beef, cut it into thin slices, use salt, rice wine, black pepper juice, water starch and marinate for 30 minutes, peel off the thick skin and wash and cut into strips, and prepare the garlic paste in advance. 2.

After the water in the pot boils, pour in the asparagus blanching water, remove and rinse, add oil to the pot, remove the tender beef, add and pop until all the color fades, and then remove it. 3.Leave the bottom oil and add the garlic paste to stir-fry until fragrant, and pour it into the white stir-fry pot to be evenly proportioned.

4.Add salt seasoning and fry until it is broken, then pour the beef and mutton into the pot for a while to stop the heat and start the pot.

Ingredients: half a round pumpkin, 100 grams of rice, 350 grams of pork belly with skin, 20 grams of ginger and garlic slices, one star anise, 5-8 sesame peppers, 15 grams of sweet and spicy sauce, 10 grams of light soy sauce, 5 grams of rice wine. 1.

Wash the winter melon and cut it into cubes and put it on a plate. 2.Fry the rice, star anise, and pepper until light yellow, and press them to half a grain; Slice the pork belly and put it together with the rice, add green onion and ginger slices, sweet and spicy sauce, light soy sauce, and rice wine.

3.Put the well-mixed pork belly and rice into a plate full of winter melon, basket the pigeon, and take it off and buckle it to the plate for about an hour.

Raw materials: 50 grams of Japanese winter noodles, 100 grams of spinach, 50 grams of carrots, 50 grams of shredded beef, sesame seeds, dried mushrooms, fungus, shallots, shallots, sesame oil, light soy sauce, sugar, salt, vegetable oil 1, oyster mushrooms, fungus, shallots, carrots cleaned up, all cut into shreds; Pick and clean the shallots and spinach and cut into strips. 2. Soak the winter powder in water, boil in hot water for 3min, and let it cool.

3. Put the oil in the pot and heat it, put in the shallots, onion shreds, beef shreds, carrot shreds, mushroom shreds, fungus shreds and spinach segments, fry them in a red way, mix them with sweet potato vermicelli, add salt, sugar, light soy sauce, sesame oil, and sesame seeds.

1.Ingredients: chicken thighs (washed), red pickled peppers, millet spicy pickled peppers, ginger slices 2

Place the red pepper on a cutting board and set aside. 3.Place the cleaned chicken thighs on a cutting board and chop into pieces.

4.Heat 3 tablespoons of oil in a pot, add the chopped chicken pieces, put in the ginger slices and stir-fry. 5.

Next, add 2 tablespoons of cooking wine. 6.Add an appropriate amount of water, stir and bring to a boil until cooked.

7.Then, set aside the chopped red pickled peppers and millet spicy pickled peppers and stir-fry. 8.

Finally, add a spoonful of bamboo salt. 9.Season and stir-fry well, and serve.

1. Peel the basket first, rub it into shreds, cut it into a small size, add a little salt and marinate it for 10min; 2. Cut the raw pork into small sizes (360 grams), add a piece of ginger and stir into a meat filling. Separate an egg white and add it to the meat filling, the function of the egg white is to make the meat texture more tender, it is not recommended to use whole egg liquid; 3. Now let's prepare some hot pot side dishes, garlic and millet pepper are also available, determine the amount according to their own taste, put the cucumber on the side and cut it into thin slices before grinding, and then cut the green onion section to adjust the sauce: a spoonful of salt, a spoonful of sugar, a little white pepper Ling Jing powder, two spoons of light soy sauce, a spoonful of oil consumption, and a small half bowl of cold water.

4. The basket is also pickled, no need to squeeze the water, add it immediately, but the water of the white radish will be especially sufficient, you can squeeze it appropriately, come with a spoonful of tapioca starch, a spoonful of wheat flour, grasp and mix with your hands, you can make a small ball of cherries, feel dry and add a little cold water, if you feel that you can add a little wheat flour, but you can't add too much, otherwise you may feel that the wheat flour is too heavy and harmful to the taste. 5. When rubbing the meatballs, you can smear some oil in your hands, it will not be easy to get your hands dirty, and you can prepare to fry it in advance to get oiled, and after boiling, take chopsticks to test the temperature, and suddenly see bubbles rising to the top, you can use low heat to put the meatballs.

After frying for a while, slowly roll the bottom pot and fry for 6 minutes. 6. At this time, the meatballs have not yet been colored, and they are ready to be fried for the second time in advance, and the meatballs are fried over low heat after the temperature is reached, and they can be eaten in a minute at most at the moment; 7. Drain it first, put a little oil in the pot, boil the garlic and millet pepper to fry the fragrance, pour the fried juice in, add a bowl of starch water after boiling, simmer until viscous you can eat the radish balls are completed, special fragrant, the outside is crispy taste, the basket and meat inside are particularly delicate, and then pour the sauce and make some green onions.

Prepare food in advance: a whole black-bone chicken, an iron stick yam, appropriate jujubes, and a piece of ginger. Method:

1: Prepare food in advance, sliced and cleaned black-bone chicken, peeled and sliced yam, sliced ginger, and cleaned jujubes. 2：

Put cold water in the pot, put a few pieces of ginger, a spoonful of rice wine, and black pepper chicken pieces into the pot with cold water. 3) Put the black pepper chicken pieces, jujubes, Chinese yam and ginger slices into the stew pot, put an appropriate amount of boiling water, press the boiling button, and stew

When it's time, put an appropriate amount of salt, the chicken soup for the soul is very fresh, I don't put MSG, don't put more salt, it's too fragrant!

1. Preparation materials: main materials: powder sausage, pork ribs auxiliary materials:

Kimchi, ginger, garlic condiments: white pepper, salt 2, method flow and empty distance: (1) directly clean up the pork ribs and powder sausages; (2) Pour pork ribs and sausages into boiling water in a pressure cooker, add white pepper, and simmer for 10 to 12min; (3) Add garlic, ginger slices and sauerkraut to the casserole pot and stir-fry until fragrant; (4) Finally, add pork ribs and sausages, boil for 10 minutes, add an appropriate amount of salt, and enjoy.

These foods are fish-flavored shredded pork, kung pao chicken, hot and sour shredded potatoes, tiger skin peppers, braised eggplant, sweet and sour pork ribs, etc., which are not often delicious, and the taste is not blind.

Cold lotus root slices, cold okra, and garlic cucumbers, these foods are very crispy and refreshing, and the fragrance is fragrant.

Spicy chicken wishbones, kelp tofu soup, tomato egg noodles, and fresh and tender tofu soup are particularly refreshing and sweet.

Ingredients: soft tofu, light soy sauce, mirin, cold water, sesame seedsMethod 1, cut the soft tofu into thin slices, put it in a pot, medium heat, and fry until golden brown on both sides. 2. Light soy sauce:

Mirin: cold water = 1:1:

1. Mix into sauce, put it in a pot, and turn over the water tofu while cooking. 3. Collect the juice when it becomes popular, and sprinkle some sesame seeds after getting out of the pot.

Method: 1. Cut the ginger into slices, clean the crab and chop it into pieces, soak the vermicelli in water, and soak the scallops and dried shrimp in warm water. 2. Put appropriate oil in the pot, heat until 7 minutes cooked, put in the crab pieces and fry the crab pieces over and fry them in a pan again for 2min, add ginger slices, scallops and dried shrimp, stir-fry and put in the boiled vermicelli, add 2 tablespoons of light soy sauce, add 1 tablespoon of XO sauce and a small amount of black pepper, and stir well.

5. Fry until the juice is dry.

Method: 1. Boil water in a stir-fry pot and then put rice wine and salt, and then pour in the cuttlefish larvae water, and the water should be taken out immediately, without boiling or putting it in boiling water for too long. 2. Heat the oil in a frying pan, stir-fry the shallots, ginger and garlic chili sauce, and fry the green onions, ginger and garlic chili sauce until fragrant.

3. Put in the green and red chili peppers and stir-fry, put the cuttlefish larvae, take refuge in soy sauce, salt, rice wine seasoning and stir-fry well, and it will become popular immediately.

Raw materials: 350 grams of black fungus, 3 cloves of garlic, 3 spicy millet, 2 green onions, 2 spoons of vinegar, a small amount of white sugar, 2 spoons of light soy sauce, 2 drops of sesame oil, 1 spoon of oil and chili, a small amount of edible salt Method: 1. Black fungus is cleaned and reserved, garlic is cut into minced pieces, millet is cut into knots, and green onions are cut into Beijing onions for reservation.

2. Boil water in a pot, put in the black fungus, steam for about 1 minute and 30 seconds, and then scoop it up and put it in cool water. 3. Take a bowl, put garlic and millet spicy in the bowl, pour in 2 tablespoons of light soy sauce and 2 tablespoons of vinegar, add a small amount of white sugar and edible salt, put a spoonful of oil Chaotian pepper, drop two drops of sesame oil, and then put in the drained black fungus and mix well.

Stir-fried wheat vegetables and cucumbers are all very delicious. Such food tastes smooth and has a long aftertaste.

The dish of sauerkraut fish in Jintang is a typical home-cooked dish, which is not only delicious, but also special for rice, and it is very simple for novices to make, which is very suitable for ordinary people.

Bean ribs, rape chicken, etc. Bean ribs are always the most delicious rape, and chicken is always the most nutritious.

Today I would like to introduce you to a very special but very delicious "Stuffed Meat", this dish is also inadvertently touched, I didn't know there was such a delicious dish before, when I saw it, I was deeply attracted by its appearance, and then smelled the taste was terrible, and instantly moved my heart, so in order to be able to eat it myself in the future, I would not be ashamed to do it, and I would make it taste very good after I went home. So I'm going to share it with you today, and if you like you, let's do it together.

1 radish, 300 grams of minced meat. Auxiliary ingredients: appropriate amount of salt, 1 drop of cooking oil, 2 tablespoons of delicious fresh soy sauce, 2 tablespoons of tapioca starch, a small amount of white pepper, 1 green onion, 1 spoon of sesame oil, 2 tablespoons of tomato sauce, 1 tablespoon of sugar.

Prepare the minced meat and radish in advance, wash and peel the radishes. Slice the carrots as thin as possible and not too thick. Prepare a pot of cold water in advance, put a little salt and a small amount of cooking oil, and bring to a boil.

Blanch the white radish slices in boiling water and wait about a minute for them to pick them up. After scooping up the white radish slices, pass the cold water on the stove and control the intervention.

Add white pepper, salt and tapioca starch to the meat filling and mix easily. Chop the remaining radish and pour it into the dumpling filling, and add a little chopped green onion. Add a small amount of sesame oil and whip it in one direction.

Take off the white radish slices and put the dumpling filling on the plate, and pile them up one after another, or you can design them according to your personal preferences. Put water in the wok and boil until it boils, then put the baking tray into the wok and steam for 15 minutes. After steaming, pour the juice from the baking tray into the wok and prepare to make a red noodle soup.

Add 2 tablespoons of tomato sauce and 1 tablespoon of white sugar to the pan and stir-fry gently. Add a small amount of starch to make the sauce slightly thicker. Finally, pour the sauce on their basket stuffed pork, and then get some green onions and sesame seeds.

Cold cucumbers, preserved egg tofu and other foods taste refreshing and fragrant, and the taste is smooth and tender, which is really full of color and flavor.

Mix shredded bamboo shoots, peel and shred raw bamboo shoots, add light soy sauce, salt, millet spicy, sesame oil monosodium glutamate.

Broccoli, broccoli is also commonly known as green cauliflower, which is rich in protein bending matter, vitamins, carotene, etc. Tomatoes, tomatoes buried in Jianfeng are a common cold food on our summer table, which is rich in carotene and lycopene.

There are many kinds of delicious foods, such as: braised prawns, boiled bean curd, dried fried mushrooms, steamed eggs with pumpkin, stewed pears with rock sugar, steamed grouper, etc.

Spicy chicken, dry pot dry shrimp, stir-fried flower nails, beer roast duck, chicken pot, stewed beef brisket with potatoes, sugar and vinegar loin, braised pork ribs, sour and hot potato shreds, fish-flavored shredded pork, mapo tofu.

Roasted eggplant and wild mushrooms are all like this, they are all fresh and delicate, very delicious, and very delicious.

Chicken stewed mushrooms, crucian carp soup, stewed pork ribs with winter melon, braised pig's trotters, boiled pork slices, these foods are delicious, fragrant and nutritious, and are very popular.

The three fresh, roasted eggplants are all like this, they are all smooth and refreshing, and then tender and juicy.

Raw materials for stewed mutton with skin: 400 grams of mutton with skin, 100 grams of spicy crisp, 50 grams of chili pepper section Naiwang, star anise, cinnamon, kaempfera, Weixun sand kernel, good ginger, white cardamom, fennel, poria cocos, Chuanzhimu this xiong, radish, shallots, ginger, salt, monosodium glutamate, sesame oil, bone broth, Xianglai section, edible oil are appropriate.

Ingredients: 500 grams of beef tendon, 3-4 tomatoes, 1 green onion, a small amount of ginger, 3 cloves of garlic, 10 sesame peppers, 1 star anise, 2 spoons of light soy sauce, 1 spoon of rice wine, 6 old rock sugar, 2 dried red peppers; Method: 1

Slice the beef tendon, put it in cold water for 30 minutes, and pull out the blood; Cut the green onion into strips, ginger and garlic into slices; Put the tomatoes in a pot, pour boiling water, blanch off the skin (it will be easier to eat), and then slice or tear it by hand; 2.Put the boiled beef tendon into the pot with cold water, skim off the foam after boiling, scoop it up and drain the water; Add some oil to the pot, boil in oil, and then add green onions, ginger, garlic, pepper, star anise, and dried chili peppers to stir-fry until fragrant; 3.Then pour in the beef tendon, add cooking wine, light soy sauce and stir-fry well; After the beef tendon fades, add boiling water (the boiling water should not pass the beef tendon more), turn on low heat and simmer for 50 minutes; Stir-fry the tomatoes in another pot, stir-fry them into chili oil, add a small half bowl of water to boil, and pour them into the beef brisket pot; 4.

Add old rock sugar and salt seasoning, and simmer again for 30min until the brisket is cooked. (Leave some sauce, rice and fried noodles are super delicious).

Food prepared in advance: pork ribs, water melon, star anise, cinnamon, ginger slices, garlic, dark soy sauce, light soy sauce, old rock sugar, salt, Dongru Method: 1

Clean the pork ribs, blanch the blood in a hot pot, clean them again, peel and slice the winter melon. 2.Add some oil to the pot, add star anise, cinnamon, ginger slices, garlic, put in the pork ribs after exposing the aroma, fry twice, then put in two tablespoons of rice wine, stir-fry well, then pour in two spoons of dark soy sauce, a small spoon of light soy sauce, an appropriate amount of old rock sugar, salt, and stir well.

3.Add boiling water, bring to a boil, scoop off the white foam, then cover the lid, turn to low heat and simmer for about 40min. (Boiling water should be added enough at one time, and the meat surface can be wiped on), put in the eastern melon, and then stew for about 10min until the eastern melon is steamed, then put it in Dongru and stir well.

Food: Pig intestines; green and red peppers; Black fungus; Scallions; Ginger; Garlic; hemp pepper; Star anise; Rice wine; Salt; light soy sauce; Sugar; Monosodium glutamate; Vinegar; Method: 1. Clean the fat intestines, be sure to clean them and then use water, and then cut them into sections; Put boiling water in the pot and put the fat intestines in the pot, and bring to a boil to skim off the intestinal oil, white foam, etc.

2. Add rice wine, ginger slices, dongru, and peppercorns to the pot of boiling fat intestines, and cook over high heat (don't cover the pot when cooking, you want to release the gas), and it takes about 35 minutes to cook; 3. Add a little oil to the pot, put the warm oil in the cold pot, put the ginger foam, green onion segments, garlic paste in a small amount of fragrant incense, and put in the green and red pepper segments to fry the fragrance, add the fat intestines to the pot, and then put the black fungus in blanched water and stir-fry well; 4. Cook in light soy sauce, salt, sugar, a small amount of monosodium glutamate or chicken soup seasoning, stir-fry well and wait for the green and red peppers to be slightly ripe to maintain the juice, so that the juice can be carried to the fat intestines, it is best to sprinkle garlic paste and put it on the plate, and you can also pour two drops of sesame oil or vinegar along the pot to enhance freshness.