What to serve for appetizers ?

What to serve for appetizers ?

What to serve for appetizers ?

“Focus on food and make life more flavorful.” Today I have brought you a few home-cooked food recipes. The food is also loved by everyone, and it is a very common delicacy. Use ordinary ingredients to make the most delicious meals every day. At the same time, I hope that today’s delicious food can bring you happiness throughout the day.What to serve for appetizers ?

Bitter gourd shreds mixed with smoked dried

Bitter gourd shreds mixed with smoked dried
Bitter gourd shreds mixed with smoked dried

Ingredients: bitter melon, smoked dried


1. Wash and remove the flesh from the bitter melon, slice it into slices, blanch it in boiling water and cool it down and set aside.

2. Smoke, dry, cut into shreds and blanch in boiling water for later use.

3. Mix vinegar, light soy sauce, a little salt, chicken essence, sesame oil, sugar, and crushed red pepper to make a sauce.

4. Pour the prepared sauce over the bitter melon and smoked dried shreds, mix evenly and serve on a plate.

Shredded Pork and Grilled Eggplant Strips with Spicy Peppers

Ingredients: 2 eggplants, 4 peppers, 100 grams of pork, onions, ginger, appropriate amount of oil and salt, 2 cloves of garlic, 1/2 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, water starch

1. Remove the stems from the eggplant and pepper, wash them, and cut the eggplant into strips slightly thicker than chopsticks. Put the eggplant in a large bowl, add a little salt, mix well, marinate for 10 minutes, and drain out the water. When fried, the eggplant will not absorb too much oil and is easy to fry.

2. Cut the pork into shreds, cut the pepper into shreds, heat the pan with oil, add in the eggplant strips and stir-fry until the eggplant strips become slightly soft, take it out and set aside, add in chopped green onion and minced ginger, stir-fry until fragrant, then add in Add the shredded pork and stir-fry until the color of the shredded pork turns white. Pour in the cooking wine, dark soy sauce, and light soy sauce and stir-fry evenly. Stir-fry the shredded pork until the color turns white.

3. Add the eggplant strips and stir-fry evenly, add half a bowl of water, and then add a little salt. Add less or no salt. Salt has been added during pickling. Bring to a boil over high heat, then turn to medium-low heat to add the flavor.

Grilled mushrooms with winter bamboo shoots

Ingredients: 1 winter bamboo shoot, half a bowl of mushrooms (soaked), 3 slices of ginger, soy sauce, oyster sauce, appropriate amount of sugar


1. Cut the winter bamboo shoots into cubes, remove the soaked mushrooms and cut into pieces.

2. Add some salt to the boiling water and then take the winter bamboo shoots.

3. Put hot oil into the pot, slice the ginger into the shabu-shabu pot, add the shiitake mushrooms, and stir-fry until fragrant.

4. Add winter bamboo shoots and stir-fry for half a minute. Pour water into half a bowl of shiitake mushrooms and season with soy sauce, oyster sauce and sugar. After boiling the water, simmer over low heat for 5 minutes, extinguish the fire and collect the juice.

Stir-fried green vegetables with tofu skin

Ingredients: 200g tofu skin, 250g green vegetables, 3g salt, 35g cooking oil, 30g white garlic, 10g oyster sauce


1. Collection of ingredients. Tear the green vegetables into small pieces, clean them, peel the garlic and chop into small pieces.

2. Heat the oil in the wok, stir-fry the minced garlic first, then add the soaked tofu skin and stir-fry for 1-2 minutes.

3. Then add the greens and stir-fry over high heat until the greens turn dark green. Add oyster sauce and salt, stir well and remove from the pan.

Sautéed Mushrooms with Celery

Ingredients: Mushrooms, celery, black fungus, carrots, sunflower oil, and appropriate amount of salt.

1. Slice the mushrooms, but I like the feeling of mushrooms so I cut them into pieces.

2. Remove the leaves from celery, wash them, and cut the rhizomes into sections.

3. Black fungus should be soaked in advance.

4. Cut the carrots into thin slices.

Sautéed Mushrooms with Celery
Sautéed Mushrooms with Celery

5. Heat the pot, add an appropriate amount of oil, and fry the carrot slices first, because on the one hand, carrots must be oiled so that the human body can fully absorb carotene. On the other hand, carrots tend to rot easily when cooked.

6. Next, you can put the three items into the pot together and stir-fry at the same time.

7. When all the vegetables are almost cooked, add a little salt. There is no need to add sugar because the carrots already have sweetness.

8. There is no need to add water. If it feels too dry, you can add a little bit of water and bring it to a boil before placing it on a plate.

Kuaishou Boiled Beef

Ingredients: Beef, lettuce, onions, old ginger, 3 garlic cloves, green onions, Sichuan peppercorns/Laoganma/Doubanjiang/Dried chili peppers

Method 1. Season the beef with corn starch, cooking wine, a little soy sauce, a little salt, a little egg white and ginger, and refrigerate for two hours.

2. Place the lettuce at the bottom of the bowl

3. Heat oil, add onions, ginger slices and a little minced garlic and stir-fry. Add bean paste, stir-fry Laoganma to bring out the flavour, and adjust salt and soy sauce according to taste. Add water and bring to a boil. After the water boils, quickly put the marinated meat slices into the pot one by one and stir to boil! After a few dozen seconds at most, watch the meat change color, turn off the heat and pour it into a bowl!

4. Arrange the meat slices neatly in a concave shape, sprinkle with minced garlic, chopped green onion, dried chili peppers, and pour a pot of hot spicy oil on them~

Vegetarian Stuffed Colorful Peppers

Here are a few delicious dishes that you can prepare for entertaining guests. They are simple, delicious, and very delicious!

Ingredients: 1 color pepper, 1 egg, 100g tofu, 6 mushrooms, appropriate amount of herbs. 1 tablespoon oyster sauce.


1. Wash the mushrooms and soak them in warm water in advance.

2. Wash your hands and chop the tofu into pieces.

3. Cut the soaked mushrooms into cubes.

4. Beat the eggs and stir evenly.

5. Mix the chopped tofu, diced mushrooms and egg liquid together, add oyster sauce, and stir evenly.

6. Cut the bell pepper into two halves and carefully remove the seeds and tendons.

7. Fill the bell peppers with the evenly stirred mixture and put them in the steamer.

Cold Asparagus

ce, vinegar, sugar

Production steps:

1. Cut off the old roots of asparagus and cut the garlic, millet and pepper into small pieces.

2. Boil water in a pot. After the water boils, add a little oil and salt, then add asparagus, blanch until soft and cooked, remove and drain into cold water.

3. Put minced garlic, millet pepper and sesame seeds in a bowl, pour in the hot oil that has been heated until smoking, and let out the aroma.

4. Then add appropriate amount of salt, light soy sauce, oyster sauce, vinegar and a little sugar.

5. Add a little warm water to dissolve the sugar, stir evenly and pour it on top of the asparagus.

Braised Chicken with Mushrooms and Yellow Potatoes

Braised Chicken with Mushrooms and Yellow Potatoes
Braised Chicken with Mushrooms and Yellow Potatoes


800 grams of native chicken (net weight), appropriate amount of mushrooms, 1 large piece of ginger, cooking oil for banquet friends, 2 heads of garlic, appropriate amount of green onions, 1 tablespoon of high-altitude white wine, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, and a little rock sugar, a little salt, a little chicken essence


1 Clean the chicken and chop into small pieces.

2 ginger and garlic are ready.

3 Mix oyster sauce and light soy sauce into juice.

4 Remove the stems from the mushrooms and wash them.

5. Put a little oil in the wok, lower the heat, add rock sugar and boil until the color turns brown.

6 After the sugar turns brown, add the chicken pieces and stir-fry.

7 Add white wine and stir-fry evenly, then add ginger and garlic and stir-fry until fragrant.

8 Add oyster sauce and light soy sauce, stir well.

9 Add water to cover the chicken pieces, turn to low heat and simmer.

10 Simmer for about 40 minutes and add mushrooms.

11 When the soup starts to thicken, you can add some salt and chicken essence to taste, or not, and adjust it according to your personal preference. Turn to high heat and stir-fry.

12 Cook until the soup is very thick.

Hunan Fried Pork

Ingredients: 200 grams of pork belly, 1 red pepper, 1 sharp pepper, 15 ml of vegetable oil, bean paste, 1 tablespoon of cooking wine, 1 tablespoon of white sugar, 1/2 teaspoon of garlic, 2 cloves of ginger, 1 piece of balsamic vinegar, 1 teaspoon of balsamic vinegar


1. Prepare the ingredients; shred the green and red peppers, cut the pork belly into thin slices, and dice the ginger and garlic.

2. Heat oil in a pan, add pork belly and stir-fry; stir-fry until pork belly changes color, add minced ginger and garlic

3. Add bean paste, cooking wine and balsamic vinegar, stir-fry until fragrant, add green and red pepper and stir-fry together

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