Several Delicious Home-Style Dishes, Rich in Flavor, Beautiful and Tasty, Loved by Parents
Life is like savoring a gourmet dish, it always takes time to smoke and roast, and the aroma will gradually mature, and the harvest always needs diligent water to immerse, steam, and simmer, so that wisdom can be nourished in the heart. Food blogger, committed to recommending high-quality food to everyone, so that everyone can make food.
Home-style Potato Chicken
Ingredients: Potatoes, pork, green peppers, peanuts, cucumbers, green onions, ginger, salt, pepper, dried chili peppers, garlic, soy sauce, balsamic vinegar, white sugar, cooking wine, chicken broth, sesame oil.
Add pork diced with soy sauce, cooking wine, white sugar, and cornstarch, boil water and cook potatoes diced for a few minutes, then pass them through cold water.
Cut green onions, ginger, garlic, and chili into minced pieces, cut yellow peppers into dicing, put a small bowl with soy sauce, balsamic vinegar, cooking wine, white sugar, and water mixed evenly. Fry fragrant pepper in a pan, then saute green onions, ginger, and chili, put in meat diced and stir-fry until changed color and put out.
Pour in potato diced and stir-fry, add seasoned sauce, boil for about 3 minutes to absorb the flavor, then add yellow pepper and green pepper diced and stir-fry, then add meat diced to continue stir-frying, add peanuts, pour in starch and stir-fry evenly, pour in sesame oil. Stir-fry to complete.
Meat Flour Noodles
Ingredients: Noodles, pork loin, garlic, ginger, green onion, Sichuan doubanjiang (fermented chili bean paste), soy sauce, chicken broth, cooking wine, edible oil.
Soak noodles for 3-4 hours, cut pork into minced pieces. Add cooking wine and a little edible oil to marinate the meat.
Cut Sichuan doubanjiang into small pieces, mince ginger and garlic, chop green onions into flower shapes, cold pot hot oil, fry meat minced until moisture is dry, push meat minced to the side of the pan, add doubanjiang to stir-fry until red oil comes out.
Add ginger and garlic to stir-fry fragrant, then push meat minced down and stir-fry together, add water to cover noodles, add soy sauce, add chicken powder and bring to a boil.
Add noodles, simmer over low heat, stir-fry until the water is almost dry, add green onion and stir-fry evenly, complete.
Lamb Soup Dumplings
Ingredients: Lamb, pork, white radish, green onion, ginger, peppercorns, sesame oil, salt, edible oil.
Mix flour and water in a 2:1 ratio, gradually pour water into flour while mixing to form a soft dough, let it rest for a while.
Soak lamb in water for a period of time to extract blood water, rinse it clean, then cut it into small pieces.
The ratio of lamb to pork is 3:7, put the cut pieces of lean and fatty pork and lamb into a meat grinder to grind meat, wash white radish and cut into strips, lightly soak peppercorns in hot water, cool and remove peppercorns, just keep pepper water, add half a small bowl of pepper water to the meat several times, while stirring.
Add soy sauce, appropriate amount of salt, and a small spoonful of sesame oil to the mixed meat, stir evenly.
Cut white radish into strips, squeeze out excess water by hand, mix with the meat, add minced green onion, ginger and garlic, and stir evenly.
