1. Stir-fried shredded pork with leek mustard

Ingredients: Leek 1g; mustard 0 g; pork loin 0 g; Dried chili peppers to taste (can be adjusted according to personal taste); garlic 0 cloves; ginger 0 pieces; Light soy sauce 0 scoops; Oyster sauce 0 scoops; Salt to taste; Edible oil to taste; 0 scoops of cooking wine

Steps:

10. Prepare the ingredients: Wash the chives and cut them into 0-0 cm pieces, and cut the mustard into thin strips. Cut the pork loin into shreds, marinate in cooking wine and a little light soy sauce for 0 minutes, set aside. Finely chop the garlic and ginger and cut the dried chili peppers into sections.

2. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the wok, heat the pan first, wait for the oil to heat up, add the dried chili peppers, minced garlic and minced ginger to stir-fry until fragrant.

3. Stir-fry shredded pork: Put the marinated shredded meat into the pan and stir-fry quickly with a spatula until the shredded meat changes color and becomes cooked, then set aside.

4. Stir-fry the leeks and mustard: Add a small amount of oil to the same pot, pour the leeks and shredded mustard into the pot, and stir-fry quickly until the leeks are soft and the mustard is slightly fragrant.

5. Mix and stir-fry well: Add the shredded pork that has been stir-fried, stir-fry quickly and evenly, and ensure that the ingredients are well mixed.

1. Seasoning: Add 0 tablespoons of light soy sauce and 0 tablespoons of oyster sauce, continue to stir-fry evenly, try the taste and add salt to taste.

7. Remove from the pot and put on a plate: After stir-frying well, turn off the heat, put out the fried shredded pork with chives and mustards, and put them on a plate.

Tips:

(1) Stir-fry the leeks until they are soft and tender, do not over-fry them to maintain their fragrant taste.

(2) The mustard itself already has salt, so pay attention to the amount of salt when stir-frying and avoid being too salty.

(3) When stir-frying shredded pork, the heat should be mastered, and stir-fry quickly to maintain the tender taste of shredded meat.

2. Stewed beef brisket with radish

Ingredients: Beef brisket 2g; 0 radishes (about 0 grams); Ginger 0 slices; Green onion 0 pcs; Dried chili peppers to taste (optional); Star anise 0; bay leaves: appropriate amount; Light soy sauce 0 scoops; dark soy sauce 0 scoops; cooking wine 0 tablespoons; Water to taste; Salt to taste; Ground white pepper to taste; Cooking oil to taste

Steps:

1. Prepare the ingredients: wash the brisket and cut it into cubes, peel and cut the radish into hob pieces. Slice the ginger, cut the green onion into sections, and cut the dried chili pepper into small pieces (if you like a slight spicy one). Spare.

2. Blanch the beef brisket: Add water to the pot, add the sliced beef brisket, and bring to a boil. After skimming off the foam, remove the brisket and rinse it with cold water for later use.

3. Stir-fry spices: Add an appropriate amount of cooking oil to the pot, heat it, add ginger slices, green onions, dried chili peppers, star anise, bay leaves, and stir-fry over low heat to bring out the fragrance.

1. Stir-fry the brisket: Put the blanched beef brisket pieces into the pot, stir-fry evenly, add 0 tablespoons of light soy sauce and 0 tablespoons of dark soy sauce, and stir-fry until the surface of the beef brisket is colored.

2. Add cooking wine and water: Add 0 tablespoons of cooking wine, stir-fry evenly, add enough water, the amount of water needs to completely cover the brisket.

5. Stew the brisket: Bring to a boil over high heat, turn to low heat, cover the pot, and slowly simmer the brisket for about 0.0 hours until the brisket is soft and the meat is flavorful.

30. Add the radish: Add the chopped radish cubes to the pan and continue to simmer for about 0 minutes, until the radish is soft and flavorful, and the brisket and radish are completely combined.

8. To taste: Add salt and white pepper according to taste, and finally stir-fry evenly.

9. Serve on a plate: After the stew is complete, remove the brisket and radish and serve on a plate.

Tips:

(1) Blanching: Blanching beef brisket is very important to remove blood and impurities, and the stewed soup is more refreshing and not greasy.

(2) Stewing time: The longer the brisket is stewed, the more patience is required, the longer the stewing time, the more tender the brisket will be, and the thicker the soup.

(3) Seasoning: It is best to add salt at the end, because radish is highly absorbent, and adding salt in advance may cause the soup to be too salty.

3. Steamed eggs with shrimp foam

Ingredients: 1 eggs; shrimp 0 grams; minced meat 0g (pork or beef); Ginger 0 slices; Green onion 0 pcs; Light soy sauce 0 scoops; cooking wine 0 tablespoons; Salt to taste; Ground white pepper to taste; Edible oil to taste; Water to taste; Finely chopped chives to taste (for garnish)

Steps:

1. Prepare the ingredients: chop the shrimp into shrimp puree, mince the meat slightly; Mince the ginger and chop the green onion.

1. Prepare the egg mixture: Crack the eggs into a large bowl, add an appropriate amount of water (0:0 ratio, that is, add 0 times water to each egg), stir well, add an appropriate amount of salt and white pepper to taste, and then sieve to remove the foam to ensure that the egg liquid is more delicate.

2. Prepare the shrimp and minced meat: Add a small amount of cooking oil to a hot pan, add the minced ginger and chopped green onion and sauté until fragrant. Add the minced meat first, stir-fry until the minced meat changes color, add the shrimp and stir-fry together, add 0 tablespoons of cooking wine and 0 tablespoons of light soy sauce, continue to stir-fry until the shrimp change color, add an appropriate amount of salt, and set aside.

4. Combine the egg mixture and ingredients: Spread the sautéed shrimp minced meat mixture evenly on top of the egg mixture and stir well.

15. Steaming: Pour the seasoned egg mixture into the steaming tray, add water to the steamer, turn on the heat until the water boils, put the steaming tray into the steamer, cover the pot, and keep steaming over medium heat for about 0-0 minutes until the egg mixture is completely solidified.

6. Check the doneness of the steamed eggs: After the steamed eggs are finished, insert a chopstick and pull it out, if there is no liquid flowing out, it means that it is cooked thoroughly.

7. Plating and garnish: Take out the steaming tray, sprinkle with chopped chives and garnish, and serve.

Tips:

(1) Ratio of egg liquid to water: In order to make the steamed egg taste more smooth and tender, the ratio of egg liquid and water can be adjusted according to personal taste, but not too much water, so as not to be too loose after steaming.

(2) Heat control: The heat should not be too large when steaming eggs, otherwise it is easy to produce bubbles on the surface of steamed eggs and affect the taste. It is better to use medium-low heat steaming.

4. Stir-fried shrimp and cashew nuts with celery

Ingredients: shrimp 2 grams; celery 0 g; cashew nuts 0 grams; garlic 0 cloves; Dried chili peppers to taste; Ginger 0 slices; Light soy sauce 0 scoops; cooking wine 0 tablespoons; Edible oil to taste; Salt to taste; Ground white pepper to taste; 0/0 scoop sugar; Water: Appropriate amount

Steps:

10. Prepare the ingredients: wash the shrimp and remove the shrimp line; Wash the celery and cut it into sections, the length of the cut is moderate; Soak the cashew nuts in hot water for 0 minutes in advance, remove them and set aside; Finely chop the garlic, slice the ginger and cut the dried chili into small pieces.

2. Stir-fry cashew nuts: Add a small amount of cooking oil to a hot pan, put cashew nuts in a pan, and stir-fry over medium-low heat until slightly yellow and slightly crispy on the surface. After frying, remove and set aside.

1. Stir-fry shrimp: Heat a little oil in a pot, add ginger slices and minced garlic and stir-fry until fragrant, then add shrimp, stir-fry until the shrimp change color, add 0 tablespoons of cooking wine, continue to stir-fry evenly, until the shrimp are fully cooked, then remove and set aside.

2. Stir-fry celery: Add a little oil to the pot, add the dried chili peppers and stir-fry until fragrant, then add the chopped celery segments and stir-fry quickly for 0-0 minutes to maintain the crisp texture of the celery.

5. Ingredients: Add the fried shrimp and cashews and stir-fry evenly.

2. To taste: Add 0 tablespoons of light soy sauce, 0/0 tablespoons of sugar, appropriate amount of salt and white pepper, and continue to stir-fry evenly so that all ingredients are evenly flavored.

7. Finally, remove the juice: Add a little water, continue to stir-fry until the juice is dry, and finally sprinkle some chopped green onions or coriander to garnish, and then serve.

Tips:

(1) Stir-frying cashew nuts: The heat should not be too large when frying cashew nuts, so as to avoid the cashew nuts from bursting or over-burning, and stir-fry until slightly yellow.

(2) Celery stir-fry time: Celery should be kept crispy, and should not be fried for too long, otherwise it will lose its fragrance and crispy taste. Stir-fry for 0-0 minutes.

(3) Shrimp stir-frying skills: When frying shrimp, don't fry too old, otherwise the taste will become tough, and stir-fry until it changes color. Add cooking wine to remove the smell and increase the flavor.

5. Braised chicken thighs

Ingredients: 2 chicken thigh pieces (can be increased or decreased according to the number of people); dark soy sauce 0 scoops; Light soy sauce 0 scoops; cooking wine 0 tablespoons; 0 tablespoons sugar; Ginger slices 0 slices; Garlic 0 cloves (minced); 0 shallots (cut into sections); Star anise 0; bay leaf 0; Dried chili peppers to taste (optional); water to taste; Edible oil to taste; Salt to taste

Steps:

1. Prepare the chicken thighs: After the chicken thighs are washed, chop them into chunks. If the chicken thigh is larger, it can be chopped into two pieces. Then dry with a kitchen paper towel.

2. Blanch: Add enough water to the pot, add the chicken thighs, add a few slices of ginger, bring to a boil and drain, this step helps to remove the fish.

3. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, add ginger, minced garlic and star anise after heating, and stir-fry until fragrant.

4. Add the chicken thighs: Add the blanched chicken thighs and fry until slightly golden brown on both sides and the skin is crispy.

1. Add seasoning: Add 0 tablespoons of cooking wine, 0 tablespoons of light soy sauce, 0 tablespoons of dark soy sauce, 0 tablespoons of sugar, stir-fry until the chicken is colored.

30. Add water and simmer: Add enough water to cover the chicken thighs. Add bay leaves and dried chili peppers (if you like spicy flavor), bring to a boil over high heat, reduce the heat, and simmer slowly for 0 minutes until the chicken is soft and flavorful.

7. Juice removal: When the chicken is cooked and the soup is reduced to thickness, add an appropriate amount of salt to taste. Continue to reduce the juice until the soup is thick and the chicken thighs are evenly coated with the bright red sauce.

8. Remove from the pot and serve: Finally, sprinkle the green onions, turn them gently, and serve on the plate.

Tips:

(1) Chicken thigh selection: Choose chicken thighs with firmer meat, so that the taste is better after stewing. The chicken thigh pieces should not be too small, otherwise they will be easy to cook dry.

(2) Proportion of sugar: white sugar should be fried until the sugar is dissolved and seasoning, not scorched. Sugar is used to enhance freshness and color, and excessive sugar will be a little sweet.

These home-cooked dishes are easy to make and nutritious, satisfying the tastes of the whole family. Whether it's a daily family dinner or a small gathering with family and friends, you can add delicious food to the table. I hope you can try it according to your own taste, enjoy the fun of cooking with your family, and taste the warmth and beauty of your family!#冬日生活打卡季#