这么销魂的家常菜,第一道就能征服你的胃

来一个不同的家常菜,

改变你家人的口味

有肉和汤,

说了你吃过的一切!

红枣和蘑菇,蒸排骨

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=成分=

3个蘑菇,1肋骨,10个红枣,1茶匙蚝油

1茶匙酱油,1/2茶匙水淀粉

1茶匙花生油,2克盐,3克糖

=步长=

猪排用油,盐,蚝油,酱油,糖和其他调味料腌制2小时

2.将蘑菇切成小块。大枣去核

3.将蘑菇放在盘子上并放置肋骨

4.将排骨放在蒸锅上并蒸汽25分钟

5,蒸至20分钟,加入红枣。再次蒸汽煮熟

6,蒸熟后,加入少许洋葱即可

水貂肉

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=成分=

200克菠菜,200克瘦肉,20克红薯淀粉

4克盐,2个大葱,15克胡椒

酱油2克,熟芝麻10克,料酒1匙

1克胡椒和4瓣大蒜

5克辣椒粉和15克辣椒

=步长=

1.洗净并沥干菠菜,切成薄肉,与红薯淀粉,盐,料酒和白胡椒混合。让肉在约30分钟内完全吸收,这样肉很嫩。

2,干辣椒切段,适量胡椒,切洋葱,蒜片。

3,将水放入锅中煮沸,将菠菜放入锅中加入盐,煮熟并在盘底煮熟

4,从新的水火煮沸,将辣椒,蚝油,少量盐,肉块放入锅中,直到肉煮熟,你可以倒入碗里备用(这一步不是为了煮熟的肉,只需设置模型)

5,将2茶匙油放入锅中,炒青葱,大蒜

6,然后将肉放入锅内溺水后,转移少许盐酱油,搅拌至七八成熟(这是非常重要的,一定不能太老,用中火)连汁,倒入蔬菜起来

7.将2茶匙油放入锅中,将干辣椒和辣椒炒熟,取出并压碎。

8.将炒好的胡椒和胡椒倒入肉中,撒上切丁的青葱,煮熟的芝麻,少许辣椒粉,然后用热油烹调。

老豆芽

=成分=

豆芽300克,五花肉100克,黑木耳50克

50克粉,色拉油,盐,味精

洋葱,生姜,八角茴香,胡椒,干辣椒,香菜一点

=步长=

粉状皮肤柔软,在热水中炖煮。真菌被撕成小花和温水。洗净豆芽,分别切肉,洋葱,生姜和香菜。

2,将油放入锅中加热至80%,放入干红辣椒,八角茴香,胡椒粉炒香味,取出,底下油放入锅中

3,将洋葱,生姜和炒香放入锅中,加入切好的肉炒至,加入黄豆芽,翻炒均匀

4,加好发粉,加酱油,盐继续翻炒(可加少许水,防粘锅)

5,将豆芽在锅中变软变烂后,加入木耳翻炒,放入味精,将香菜放出锅中

茨菰烧排骨

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=成分=

300克菰500,排骨500克,油适量,1茶匙盐

1 teaspoon of sugar, 1 tbsp of teriyaki soy sauce, 2 tsp of soy sauce

1 teaspoon of oyster sauce, 1 teaspoon of cooking wine, 10 grams of ginger

1 pepper, 10 grams of onion

2 red peppers, 10 grams of garlic

=step=

1. The ribs are chopped into mahjong-sized pieces, and the clams are peeled and washed, and then some small ingredients (onion, ginger, and green pepper) are prepared.

2, with appropriate amount of salt, sugar, soy sauce, cooking wine marinated ribs for 30 minutes, Cixi half cut, green pepper cut small sections, garlic cut, ginger slices, onions cut

3, here to explain that it is best to pick up a little sprout when the cut, as shown in the figure, so that it will not suffer when you eat it

4, the pot is hot, the oil is drained, and the marinated pork ribs are fried.

5, after the golden side, add braised soy sauce and continue to fry until the ribs are evenly colored

6, then add onion ginger garlic saute

7, and down into the block and stir fry

8, add a little boiling water, the best amount of water is not too much, this dish does not need too much soup

9. After the maturity is ripe, add the right amount of salt, sugar, and oyster sauce to taste.

10, finally put the green pepper, onion section into the pot, stir fry evenly out of the pot

Tomato Fish Fillet Soup

=ingredients=

2 tomatoes, 300 grams of white shellfish, 1 egg

Appropriate amount of vegetable oil, 10 grams of starch, 10 ml of cooking wine

2 tablespoons of tomato sauce, salt of ginger 1 piece

=step=

1. Prepare the ingredients: clean the fish and remove the viscera, then cut the fish head and fish slices.

2, a good piece of fish, pour the wine and starch, then add the egg white (separate the egg yolk) and mix well for about 10 minutes.

xx3,火锅放入油,鱼头和鱼骨放入锅中,炒金黄色

4,将水煮沸,放在番茄表面,将其放入锅中煮沸至表面开始脱落,去除表面上的番茄皮,然后切成碎片

5.将炸好的鱼头和鱼骨倒入一个大锅中,加入刚盖好的水,加入生姜片,煮至汤呈乳白色。停火,过筛汤和汤渣。汤备用

6.倒入比普通食用油多2-3倍的火,烧开火,再将腌好的鱼倒入油中然后捡起(速度更快)

7.将油倒入火锅中,倒入2汤匙番茄酱和番茄片,翻炒2-3分钟

8.倒入浓汤,煮沸汤底,倒入白壳,继续保持火,滚到白壳打开壳

9.加入鱼片,轻轻搅拌,焖2-3分钟,然后关掉调料即可食用。

芝麻柠檬鸡

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=成分=

300克鸡胸肉,1个柠檬,1茶匙料酒

1茶匙酱油,1茶匙白芝麻

适量的淀粉,1茶匙糖,1茶匙盐

黑胡椒适量,花生油15克

=步长=

1.将鸡胸肉切片,加入料酒,酱油和生粉,拌匀,腌一会儿,将半个柠檬切成片,另一半挤出柠檬汁使用

2,将适量的油放入锅中,放入鸡胸肉中加少许油炸至制作出来

3,另一锅,加入淀粉,水,盐,糖,黑胡椒和白芝麻,挤成半个柠檬汁煮至浓,倒在炸鸡上,盖上柠檬片装饰是的

五香牦牛腩

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=成分=

500克牛蒡,4克盐,1片生姜,2片八角形

3片肉桂,1茶匙酱油,1茶匙豆沙

4甘草,1勺五香粉,1茶匙白糖

2片陈皮和1罐啤酒

=步长=

1,牛蒡买快切(可以切一大点,我喜欢咬一口)浸泡一小时,换水几次,浸泡出血水,所以去更有用

2,浸泡控制干水,然后放入一罐啤酒,约半小时,取出控制干水;洗净调味料,控制干水

3,将牛蒡和调料一起放入锅中,一次放入足量的水,将火煮沸并转为中火;注意,可能煮半小时左右,陈皮,甘草将被捞出,否则味道太重了。整个烹饪过程是煮沸,关闭热量,然后煮沸,然后慢慢煮,继续,用软筷子戳好。

黄花鱼豆腐

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=成分=

,1豆腐,色拉油,盐

2汤匙酱油,1汤匙生姜,大蒜和料酒

大葱,1汤匙黄酱,1茶匙白糖,胡椒粉

=步长=

1.清洁黄鱼后,将水擦干,并在鱼的两侧切两刀(深入骨头但不切割);切小块豆腐,切洋葱,生姜和大蒜。/P>

2,在火锅中加入3汤匙热油,加入黄鱼,两面炒至金黄色

3,加入葱,姜,蒜和香

4.加入酱油,倒入其他调味料和开水。

5,加入豆腐煮沸,转至中火,继续煮15分钟左右,直到汤稍干(不能收到很干,豆腐鱼汤配米饭头等)