Sharing Delicious Dishes, Home-Style Flavors - A Family Favorite

Ingredients: 500g potatoes, 5 dry chilies, 1 scallion, 5g salt, 5-7ml white vinegar/vinegar;

Instructions

1. Cut the potatoes into shreds, or use a vegetable spiralizer to make shreds, rinse multiple times until the water is no longer turbid, and soak the potato shreds in water for later use. Cut the scallion into green onion, ready to use. At the same time, boil water, prepare to blanch the potatoes. This step can remove a part of the starch.

2. Boil the water to a boil, add the potato shreds, press them into the water, observe that the potato shreds become transparent, then remove them immediately, do not cook them for too long, otherwise they will not be crispy!

3. Soak the blanched potato shreds in cold water, may need to change water twice or three times. Then take them out, drain the water and reserve it. Wash the chili in water, immediately take it out and dry it;

4. Heat the oil pot slightly, directly add the chili and heat it over medium heat, observe that the color of the chili becomes slightly darker, then add oil to continue heating over medium heat until 70% hot, then add the potato shreds and stir-fry, then pour in white vinegar on the potato shreds, stir well, add salt according to taste, this dish is easy to fade, add enough salt, do not stir-fry for too long, because the potato shreds are almost cooked.

5. This dish should be on the table in 3-5 minutes, not a stew of potatoes! Turn off the fire.

6. Stir-fry evenly, serve on a plate. Sprinkle the scallion powder on top.

Ingredients: 450g pork belly, 80g dried beans, 5g sugar, 3 slices of star anise, 1 piece of cinnamon, 1 teaspoon of, 3 teaspoons of light soy sauce, 3 teaspoons of red braising sauce, 1 tablespoon of soy sauce, 5g honey, 100g garlic, 50g ginger, salt and pepper to taste, 2 teaspoons of spice powder, 1 teaspoon of black pepper, 2 teaspoons of spice powder, 20g butter, 2 tablespoons of vegetable oil;

Instructions:

1, Cut the pork belly into rhombus pieces, put it into cold water, add scallion segments, ginger slices,, boil vigorously, after boiling, remove the foam, take out the pork belly and control the water;

2, Soak dried beans in advance, cut the soaked dried beans into segments of 4-5 cm long;

3, In the pot, add a little oil, put the pork belly that has been slightly seared, add onion, ginger, cinnamon, eight corners, star anise, sugar;

4, Stir-fry the spice powder to make the spice fragrance, sugar melts, the pork belly slightly colors, add red braising sauce to stir-fry evenly;

5, Add the cut dried beans and stir-fry, make the dried beans release water vapor, pour into the casserole, heat with water and dried beans and pork belly to the same level, bring to a boil, then reduce the heat and simmer for 40 minutes;

6, Soften the pork belly, increase the fire to thicken the juice, the juice is almost gone, it can be ready.

Ingredients: 1200g whole chicken wings, 100g carrots, 250g potatoes, 250g sweet potatoes, 100g onion, 100g celery, 1 piece of green pepper, 2 tablespoons of sweet bean sauce, 2 tablespoons of oyster sauce, 2 tablespoons of tomato sauce, 2 tablespoons of light soy sauce, 1 tablespoon of honey, 100g garlic, 50g ginger, salt 2 teaspoons, black pepper 1 teaspoon, 2 teaspoons of spice powder, 20g butter, 2 tablespoons of vegetable oil;

Instructions

1. Clean the chicken wings, various vegetables, garlic, ginger, celery, 30g onion, cut into slices, chicken wings cut open at the joints, use 1 teaspoon salt, 25g ginger, 30g onion, 1 teaspoon of black pepper, 2 teaspoons of spice powder to rub for 30 minutes;

2. Put the sweet bean sauce, oyster sauce, tomato sauce, honey, light soy sauce into a bowl, mix with a spoon to make a sauce, potatoes, carrots, sweet potatoes peel and cut into cubes, the remaining onion cut into pieces, celery cut into segments, green pepper and red pepper seeds cut into slices;

3. Heat the pot, add vegetable oil and butter, heat to 50% hot, put onion, ginger, garlic and stir-fry for fragrance, then put carrots, potatoes, sweet potatoes blocks slightly stir-fry;

4. Then put the marinated chicken wings into the pot, and the marinated seasonings into the pot, add half a small bowl of water, then pour the prepared sauce into the pot, use a spoon to smear on the chicken wings, cover the pot and cook over high heat, then reduce the heat and simmer for 20 minutes;

5. Finally, put celery segment, green pepper and red pepper slices into the pot, stir-fry evenly to finish.

Ingredients: 8 eggs, 15g tea leaves, 1 piece of star anise, 1 piece of cinnamon, 3 grains of black pepper, 3 slices of star anise, old dried shrimp to taste, salt to taste, scallion and ginger to taste;

Production process:

1. Start a fire, add water, eggs cold water down, medium heat cook for 11 minutes, take out and cool, crack the shell;

2. Prepare the auxiliary ingredients, scallion, ginger, garlic, black pepper, cinnamon, eight corners, star anise;

3. In the pot, pour in water, soy sauce, auxiliary ingredients, medium heat boil, then turn small heat to cook for 20 minutes, stand for a night to eat can;

Ingredients: 150g celery, 300g beef, 30g wood ear fungus, green pepper, red pepper, 10g dried ginger, 15g chili peppers, 2 tablespoons of light soy sauce, 2 tablespoons of soybean paste, 2 tablespoons of tomato sauce, 5g honey, 300g chicken broth, 5g sugar, 2g chicken powder, 5g MSG, 2g spice powder, 5g cornstarch;

Instructions:

1, Cut the beef into slices 4cm long, 2.5cm wide, 0.2cm thick; celery cut into segments of 1.5cm long;

2, In the pot, add oil and heat to 40% hot, put the beef that has been marinated with 2 teaspoons of spice powder, black pepper, and 5g of salt, small fire to slide 1 minute, then take it out and control the water;

3, Put the pot, add 40g oil to heat to 50% hot, put ginger, chili peppers, soybean paste, stir-fry for fragrance, put all ingredients, medium heat to stir-fry for 0.5 minutes after adding chicken broth, chicken powder, light soy sauce, mix;