128 selected home-cooked recipes

Chapter 1 Delicious cold dishes
The key to delicious cold dishes is the seasoning, which can be seasoned step by step or all the seasonings can be adjusted into a sauce and then fully mixed with the main ingredients until tasty.

Mixed Vegetables

Ingredients: 100 grams each of cucumbers and cherry tomatoes, 50 grams each of lettuce, purple cabbage, green peppers, red peppers, and onions.

Seasoning: pepper, soy sauce, vinegar, sugar, chicken stock, salt, vegetable oil.

practice:

1. Wash and slice cucumbers; wash cherry tomatoes and cut in half; wash and shred green peppers, red peppers, and onions; wash lettuce and purple cabbage and cut into diamond-shaped slices.

2. Fry the peppercorns until fragrant, make peppercorn oil, then mix well with soy sauce, vinegar, sugar, chicken essence, and salt to make a flavored sauce.

3. Pour the sauce into the chopped vegetables and stir well.

Cabbage Fungus

Ingredients: 300 grams of cabbage, 150 grams of black fungus, 20 grams of carrots.

Seasoning: shredded dried red pepper, ginger juice, salt, monosodium glutamate, vinegar, sesame oil, vegetable oil.

practice:

1. Wash and cut the cabbage into pieces; wash and slice the carrots; wash and tear the black fungus into small pieces.

2. Blanch carrot slices and black fungus slices in boiling water, remove and drain.

3. Put the cabbage, black fungus, and carrot slices into the pot together, add salt, ginger juice, sugar, and monosodium glutamate, mix well and put on a plate.

4. Fry shredded dried red peppers in a hot oil pan until fragrant, pour them on the vegetables, then pour in sesame oil and mix well.

colorful cabbage
材料：白菜300克、黄瓜50克、火腿肠1根、水发黑木耳丝80克、香菜段15克。

Seasoning: shredded green onion, minced garlic, dried red pepper, salt, monosodium glutamate, vinegar, sesame oil, vegetable oil.

practice:

1. Wash and shred cabbage and cucumber; shred ham sausage; wash and shred dried red pepper.

2. Blanch the shredded black fungus in boiling water, blanch the shredded cabbage in boiling water until raw, remove them and drain them, put them in a basin, add shredded ham, shredded cucumber, parsley, shredded green onion, minced garlic, dried Shredded red pepper, monosodium glutamate, salt, vinegar, and then pour in an appropriate amount of hot vegetable oil, pour in sesame oil, mix well, and serve on a plate.

Bean Shredded with Rapeseed Leaves
Material: 100 grams each of rapeseed and tofu skin.

Seasoning: salt, sugar, sesame oil, monosodium glutamate.

practice:

1. Take the leaves of rapeseed, clean them, put them in a pot of boiling water and scald them until cooked, remove them, drain them after cooling them, cut them into filaments, and put them on a plate for later use.

2. Put the bean curd skin into the pot, add appropriate amount of water, boil it, take it out, after cooling, cut it into shreds, put it in the shredded dish, add salt, sugar, sesame oil, monosodium glutamate and mix well, marinate for 5 minutes, put it on the plate and serve Can.

Spinach tofu skin
Ingredients: 200 grams of tofu skin, 100 grams of spinach.

Seasoning: sesame oil, salt, sugar, vinegar, onion, ginger, monosodium glutamate.

practice:

1. Soak the tofu skin in boiling water until soft, take it out and drain it, cut it into shreds and put it in a plate; wash the onion and cut it into pieces; wash the ginger and cut it into pieces.

2. Wash the spinach and cut it into sections, scald it in boiling water, put it in cold boiled water to cool it down, remove it and drain it, and put it on the shredded tofu.

3. Mix salt, monosodium glutamate, sugar, vinegar, sesame oil, diced green onion, and diced ginger into a sauce, pour it on the shredded spinach tofu and mix well.

Hot and sour lotus root
Ingredients: 400 grams of lotus root, 1 green pepper.

Seasoning: shredded ginger, white sugar, white vinegar, shredded dried red pepper, salt.

practice:

1. Peel off the skin of the lotus root, wash it, cut it into slices, blanch it thoroughly in boiling water, put it in a bowl, add salt, stir well and marinate for a while, take it out and drain it for later use.

2. Put the drained lotus root slices back into the bowl, add shredded dried red pepper and shredded ginger for later use.

3. Put the pot on the fire, add white vinegar and sugar, stir well, wait for the sugar to melt, pour the sweet and sour juice on the lotus root slices, stir evenly, and let it marinate for 1 hour.

Three-color shredded radish

Ingredients: 200 grams of white radish, 50 grams of lettuce, 1/2 yellow bell pepper.

Seasoning: salt, sugar, white vinegar, sesame oil.

practice:

1. Peel off the stalks and seeds of the yellow sweet pepper, wash and shred; peel the white radish and lettuce separately, wash and shred for later use.

2. Put the shredded white radish and lettuce into a bowl, add a little salt to marinate for 1 minute, and decant the excess water.

3. Add shredded yellow sweet pepper, add salt, sugar, white vinegar, and sesame oil to taste, and mix well.

Lemon Melon Bars
Ingredients: 2 cucumbers, 1 fresh lemon, 15 grams of red pepper strips.

Seasoning: lemon juice, sugar, salt.

practice:

1. Wash the cucumber, peel it, cut it into strips, put it on a plate, sprinkle with salt and marinate for a while.

2. Wash the lemon and slice it for later use.

3. Put lemon juice and sugar in a bowl together, after the sugar dissolves, mix well to make a juice for later use.

4. Take out the melon strips, wash off the salt with clean water, drain the water and put it on a plate, pour the prepared juice into the seasoning, then add lemon slices and red pepper strips, and stir well.

Spicy Bitter Gourd Strips

Ingredients: 1 bitter gourd, 1 red pepper.

Seasoning: minced coriander, shredded ginger, chili oil, sesame oil, soy sauce, salt, monosodium glutamate.

practice:

1. Wash the bitter gourd, cut it in half, remove the seeds and pulp, and cut into small pieces for later use.

2. Wash the red pepper, remove the stalks and seeds, and cut into thin shreds for later use.

3. Blanch the cut bitter gourd pieces in boiling water for about 1 minute, remove and cool, and drain the water.

4. Put bitter gourd pieces, shredded red pepper, shredded ginger, minced coriander, chili oil, sesame oil, soy sauce paste, salt, and monosodium glutamate into the plate, and mix well.

Shredded Radish with Pepper Oil

Material: 1 white radish.

Seasoning: monosodium glutamate, salt, vegetable oil, pepper.

Method: 1. Peel the white radish, wash it, and cut it into even filaments.

2. Put shredded radish into a bowl, mix well with salt and marinate for 5 minutes for later use.

3. Pour vegetable oil into the pot and heat until it is [-]% hot, add peppercorns, deep-fry on low heat until brown-red, remove peppercorns, and keep the peppercorn oil for later use.

4. Drain the shredded radish, add monosodium glutamate and pepper oil and mix well.

Garlic Broccoli

Material: 300 grams of broccoli.

Seasoning: vegetable oil, minced garlic, salt, chicken essence, water starch.

practice:

1. Break the broccoli into small pieces, wash and drain, put in a boiling water pot, add a little salt, blanch until cooked, remove and drain.

2. Pour an appropriate amount of vegetable oil into the pot and heat it up. Add minced garlic and sauté until fragrant. Add broccoli, salt, and chicken essence, stir well, and take out of the pot.

3. Put the broccoli on a plate, add the juice of the fried broccoli to thicken it with starch, and pour it on the broccoli.

Shredded Bamboo Shoots

Ingredients: 300 grams of bamboo shoots, 100 grams of lettuce, 25 grams of red bell pepper.

Seasoning: salt, monosodium glutamate, sugar, vinegar, sesame oil, shredded ginger.

practice:

1. Remove the roots of the bamboo shoots, shell them, peel them, wash them, and cut them into 5 cm long filaments; peel off the skins of the lettuce, and cut them into thin filaments; wash the red bell peppers, remove the stalks and seeds, and shred them.

2. Blanch the shredded bamboo shoots, shredded lettuce, and shredded red bell pepper in boiling water, remove and drain, and put them on a plate.

3. Put vinegar, salt, sugar, sesame oil, monosodium glutamate, and shredded ginger into a small bowl, stir well, pour it into a plate, and mix well.

Flammulina velutipes

Ingredients: 150 grams of Flammulina velutipes, 50 grams each of cucumber and red pepper.

Seasoning: salt, sugar, vinegar, monosodium glutamate, minced garlic, minced ginger, shredded green onion.

practice:

1. Remove the roots of Flammulina velutipes, wash them, blanch them in a pot of boiling water, remove and drain.

2. Wash the cucumber and cut it into shreds; wash the red pepper, remove the stalks and seeds, and shred it; add salt, sugar, vinegar, monosodium glutamate, minced garlic and minced ginger to make a sauce.

3. Put enoki mushrooms, shredded cucumbers, shredded red peppers, and shredded green onions into the container, add the sauce, mix well and marinate for a while.

Cabbage Mixed with Pork Head
Ingredients: 200 grams of pork head meat, 500 grams of cabbage heart, 150 grams of Liangpi.

Seasoning: minced garlic, minced green onion, salt, monosodium glutamate, vinegar, sesame oil, soy sauce, parsley.

practice:

1. Wash the cabbage heart, tear it into pieces, blanch it in boiling water for a while, and cool it for later use.

2. Slice the pork head meat; cut cold skin into strips; mix mashed garlic, minced green onion, salt, monosodium glutamate, vinegar, sesame oil, and soy sauce into a sauce for later use.

3. Put the pork head meat slices, cabbage heart, and cold skin into the container, add the seasoning sauce, mix well, marinate for a while, and sprinkle a little parsley.

Red oil ear wire
Ingredients: 1 stewed pig ear, 80 grams of cucumber, and 1 egg.

Seasoning: red chili oil, ginger juice, sesame oil, light soy sauce, vegetable oil.

practice:

1. Blanch the braised pig ears with boiling water, remove and cut into shreds, put them in a plate for later use.

2. Knock the eggs into a bowl and break them up, put them in a hot oil pan and spread them into egg skins for later use.

3. Wash the cucumber and cut into shreds; cut the egg skin into thin shreds.

4. Put egg skin shreds and cucumber shreds on the ear shreds, pour red chili pepper, ginger juice, sesame oil, light soy sauce and mix well.

spicy beef
Ingredients: 400 grams of beef, 50 grams of fried peanuts.

Seasoning: onion, soy sauce, chili oil, sugar, monosodium glutamate, pepper powder, salt, parsley.

practice:

1. Wash the beef, cut it into large pieces, put it in a boiling water pot, add an appropriate amount of soy sauce to cook, take it out and cool it, then cut it into thin slices; fry the peanut kernels and smash them into pieces; wash the shallots and cut them into sections.

2. Put the beef slices into a bowl, mix well with salt, and marinate to taste.

3. Add soy sauce, chili oil, sugar, monosodium glutamate, and pepper powder and stir evenly. Finally, pour in scallions and ground peanut kernels, mix well and place on a plate. Garnish with coriander segments around the plate.

Weird Rabbit Meat
Material: 800 grams of rabbit meat.

Seasoning: shredded green onion, minced ginger, mashed garlic, Pixian bean paste, sugar, sesame paste, cooked sesame, pepper salt, chicken broth, sesame oil, vinegar, chili oil, soy sauce, salt, monosodium glutamate.

practice:

1. Wash the rabbit meat, boil it in a boiling water pot, skim off the floating foam, cook until it is just cooked, put it in cold boiling water, cut it into thick strips after cooling, and cover it on the shredded green onion.

2. Chop the Pixian bean paste finely; take a bowl and add all the seasonings.

3. Pour the right sauce on the rabbit meat.

Colorful chicken shreds
Ingredients: 100 grams of chicken breast, 50 grams each of bean sprouts, carrots, canned enoki mushrooms, and lettuce, 2 eggs, and a little cooked black sesame.

Seasoning: salt, chicken essence, sesame oil.

practice:

1. Wash the chicken breast, cook it in boiling water, take it out to cool, pat it with the back of a knife a few times, tear it into shredded chicken, mix it with salt, and marinate for 15 minutes.

2. Wash the bean sprouts; peel the carrots and lettuce separately, wash them, and shred them; take out the enoki mushrooms from the can, drain them, and cut off the tail; break the eggs into a bowl, beat them evenly, and spread them in a pan. Make egg skins, cool and shred.

3. Put bean sprouts, shredded carrots, enoki mushrooms, shredded lettuce, and shredded eggs around the plate, put shredded chicken in the middle, sprinkle with black sesame seeds, add sesame oil and chicken essence when eating, and mix well.

White chopped chicken

Material: 1 tender rooster.

Seasoning: onion, ginger, vegetable oil, salt, red oil.

practice:

1. Wash the ginger and green onion separately and cut them into shreds; put the shredded green onion, ginger, salt and red oil into a bowl, mix well and put on a plate for later use.

2. Pour the oil into the pot and heat it up, pour it into a small dish and mix well to form a dipping material.

3. Put the tender rooster into the pot, add water to boil, lift it out twice in the middle, pour out the water in the cavity to keep the internal and external temperature consistent, stop the fire after the water boils, cover the pan and soak for 15 minutes.

4. Take it out and cool it with cold boiled water, wash off the fluff and yellow clothes, cut into pieces, and eat with dipping sauce.

Salted Duck Liver
Material: 500 grams of duck liver.

Seasoning: pepper, aniseed, fragrant leaves, cinnamon, ginger, slices, scallions, salt, monosodium glutamate, cooking wine.

practice:

1. Soak the duck liver in clean water for 1 hour, remove all the blood, wash it, then blanch it in a boiling water pot, skim off the blood foam, and drain it for later use.

2. Put water into the pot and bring to boil, put salt, monosodium glutamate, Chinese prickly ash, aniseed ingredients, scallions, ginger slices, cooking wine, fragrant leaves and cinnamon to boil together, then pour in the duck liver, cook over low heat until the duck liver is thoroughly cooked , Remove and drain when there is no bleeding.

3. Soak duck liver in cool brine juice, take out and cut into pieces when eating.

Colorful squid shreds

Ingredients: 200 grams of squid, 100 grams of cucumber, 50 grams of carrot, 50 grams of green pepper and [-] grams of red pepper.

Seasoning: salt, monosodium glutamate, scallion oil.

practice:

1. Clean the squid and cut it into shreds; wash the cucumber and carrot and shred it; remove the stems and seeds of the green and red peppers, wash them and shred them.

2. Blanch shredded carrots, shredded green peppers, and shredded squid in boiling water until cooked, remove and rinse, and place on a plate with shredded cucumbers.

3. Add salt, monosodium glutamate, and scallion oil, mix well, and marinate until tasty.

Hot and sour jellyfish

Material: 200 grams of jellyfish head, 100 grams of cucumber.

Seasoning: sesame oil, monosodium glutamate, sugar, white vinegar, chili powder.

practice:

1. Wash the jellyfish head, cut it into filaments, soak it thoroughly in clean water, wash off the sediment, scald it in boiling water, cool it down, remove it and drain it.

2. Wash the cucumber and cut into thin strips.

3. Add shredded jellyfish and cucumber with sesame oil, sugar, white vinegar, chili powder, and monosodium glutamate, mix well and marinate for a while.

(End of this chapter)