I once saw an article that wrote: “In front of food, you can always think about it, or you can be greedy, observe before eating, think while eating, simmer after tasting, eat naturally, chew quietly, gently Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and transparent ink fragrance is a kind of happiness to feel the spicy, salty and sweet in the text. Those who can eat will get a stomach-warming enjoyment; The eater finds a peace of mind.” Tasting carefully, I have a deep feeling! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live in a plain way finish every day. Each of us has our own living habits. In order to meet everyone’s different dietary needs, we select different dishes to share with you every day, and let’s cheer for the wonderful life every day!
Spicy Duck Gizzards
Ingredients: 250 grams of duck gizzards; 1 green pepper; 1 red pepper; oyster sauce; pepper; Pixian bean paste; cooking wine; starch; soy sauce; chicken essence; ginger; garlic; onion
practice
Clean up the duck gizzards, cut each gizzard into four pieces until each piece of gizzard is cut to two-thirds of the depth (the interval is about 0.2 cm), then rotate the gizzard 90 degrees and cut into slices, so that Form a comb flower knife; add cooking wine, salt, pepper, starch, mix well and marinate for 20 minutes
Wash the green and red peppers, remove the stalks and seeds and cut into small cubes, mince the Pixian bean paste, mince the ginger and garlic, cut the green onion into flowers
Put an appropriate amount of oil in the pot, heat it to 60% heat, put in the marinated duck gizzards until it is cooked through, remove and drain the oil for later use
Leave a little oil in the pot, add minced ginger and garlic and Pixian bean paste, stir-fry until red oil
Add the diced green pepper and stir-fry for a minute
Add smooth cooked duck gizzards, add appropriate amount of oyster sauce and chicken essence and stir well
Finally, add soy sauce and chopped green onion, stir well
Braised tofu
Ingredients: 1 piece of old tofu, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of oyster sauce, a little sugar, appropriate amount of ginger, garlic, dried chili, and onion
practice
1. Soak a piece of tofu in water for a while, then cut into pieces; chop ginger, garlic and onion, and cut dried chili into small pieces.
2. Heat oil in a pan, add tofu and fry until golden brown; turn over; fry both sides until golden brown
3. Push the tofu aside, add ginger, garlic, and dried chili and sauté in the oil; add dark soy sauce, light soy sauce, oyster sauce, and sugar; add half a bowl of water to boil, turn to medium heat and cook until the soup dries up.
4. Add a little water starch to thicken, sprinkle chopped green onion and serve.
Steamed Pomfret
Ingredients: 2 pomfret fish, 1 green onion, 5 slices of ginger, 2 cloves of garlic, 2 spoons of steamed fish soy sauce, 2 spoons of cooking wine, 1 spoon of soy sauce
practice:
1. Remove the viscera from the pomfret, wash it, cut a few cuts on the surface with a knife, put it on a plate, and pour 2 spoons of cooking wine on it.
2. Spread shredded ginger, minced garlic, and sliced scallions, and put them in the steamer.
3. Turn off the heat after steaming for 10 minutes. The time is determined by the size of the fish. This kind of fish will be ready for 10 minutes if it is small. 15-20 minutes for larger fish. When it’s almost done, add the green onions.
4. Take a pot of hot oil and heat it up.
5. After steaming, pour a spoonful of soy sauce, 2 spoonfuls of steamed fish drum juice, and finally pour hot oil, and take it out of the pan.
Shredded Pork with Beijing Sauce
【Ingredients】
500g tenderloin, one tofu skin (thousand sheets are also acceptable), one cucumber, one carrot, two spoons of cooking wine, one spoon of refined salt, one spoon of oyster sauce, three spoons of sweet noodle sauce.
【practice】
1. Cut the tenderloin into strips, add some salt and cooking wine, and marinate for about 5 minutes.
2. Shred cucumbers and carrots for later use.
3. Spread out the prepared bean curd (thousand sheets), and wrap shredded cucumber and carrot in it.
4. Cut the rolled vegetable rolls into pieces with a hob, then put them on a plate and arrange them.
5. Pour cooking oil into the pot. After the oil is 80% hot, immediately add green onions, ginger, and garlic to sauté until fragrant.
6. Pour the marinated shredded pork into the pot and stir fry together. After the shredded meat changes color, add three spoonfuls of sweet noodle sauce and two spoonfuls of cooking wine and simmer; add an appropriate amount of oyster sauce and two spoonfuls of white sugar to enhance freshness and color.
7. Put the shredded pork in the center of the plate, sprinkle with a little white sesame seeds, to increase the aroma and decorate the dishes. Add a few coriander leaves at the end and you’re done!
Chestnut Chicken
food ingredients;
Chicken, chestnut, green pepper, millet pepper, ginger, oil, salt, chicken essence, cooking wine, light soy sauce, star anise, cinnamon, bay leaves, rock sugar
practice steps;
1. Prepare raw chestnuts, use a knife to make a cross opening, put water in the pot and boil for 5 minutes, remove and peel the skins for later use.
2. Clean and chop green peppers and millet peppers, and slice ginger.
3. After cleaning the chicken, cut it into pieces, pour boiling water into the pot and blanch, remove and rinse.
4. Put oil in a hot pan and heat it up, pour in white sugar and stir-fry to make the sugar color until small bubbles form.
5. Pour in the chicken pieces and stir-fry to bring out the color and fragrance. Add cooking wine, salt, light soy sauce, star anise, cinnamon, bay leaves and stir-fry.
6. Pour clean water over the chicken pieces, cover the pot and simmer for 10 minutes, then open the cover and pick out the slag.
7. Pour in the chestnuts and simmer for another 10 minutes, sprinkle with chicken essence, season and serve
Spicy Beef Tendon
Ingredients: 300g beef tendon, green onion, thinly sliced ginger, star anise, dried chili, pepper, clear soy sauce, cooking wine, vinegar, sesame oil, salt, sugar, cooking oil
practice:
1. Wash the beef tendon, put it in a pressure cooker, add appropriate amount of water, green onion, ginger slices, star anise, cover the pot, press for 40 minutes, and take out the beef tendon.
2. After cooling, cut the tendon into small pieces for later use.
3. Heat the frying pan, pour in an appropriate amount of cooking oil, then add dried chili and pepper, and fry it over low heat to produce aroma, then add onion and garlic slices, and continue frying.
4. Then pour in the prepared chicken and stir fry for a while. Add an appropriate amount of light soy sauce, cooking wine, vinegar, a little sugar, sesame oil and salt to taste, stir evenly, and serve immediately
Dai style lemon shredded chicken
Ingredients: Chicken breast, a piece of green lemon, 2 carrots, half a root, ginger, a small piece of garlic, 3-4 grains of millet, a few pieces of coriander, a piece of soy sauce, 1 teaspoon of pepper oil, 1 teaspoon of salt, and a teaspoon of sugar
practice:
1. I didn’t buy green lemons, so I used yellow lemons, it’s better to use limes. Chicken can choose chicken thigh or whole chicken
2. Add water to the pot, add a grass fruit and aniseed, and cook the chicken breast until it is fully cooked.
3. Take it out and let it cool and tear it into strips. If possible, soak it in ice water.
4. Cut all the ingredients and set aside
5. Put all the cut ingredients into the torn chicken, squeeze the lemon juice in by hand, or squeeze the lemon juice in advance.
6. Add light soy sauce and pepper oil, add an appropriate amount of salt, and mix well
Black Pepper Apple Beef Diced
Ingredients: beef tenderloin, apple, onion, mushroom, garlic, soy sauce, oyster sauce, white sugar, red wine, black pepper
practice:
1. Prepare beef, black pepper, and apples. Wash the apples, peel them, cut them into cubes and put them in water to avoid oxidation. Cut onions and mushrooms into cubes for later use.
2. Dice the beef, put the peeled apple skin into the beef, add white sugar, oyster sauce, black pepper powder and marinate for 10 minutes.
3. Heat up the pot, add butter, add onion and sauté until fragrant, take out the apple skin, slide the marinated beef cubes into the pot, add garlic and stir fry at the same time.
4. Stir-fry until the beef changes color, add mushrooms and continue to stir-fry evenly, add appropriate amount of oyster sauce, light soy sauce, red wine, stir-fry evenly, add the chopped apples and continue to stir-fry, sprinkle with crushed black pepper and stir-fry until the broth Leave to dry.
Lamb Stew with Potatoes
Ingredients: mutton, potato cubes, ginger slices, scallions, rock sugar, hot pot base
1. Prepare an appropriate amount of mutton, soak the mutton for a period of time, soak in bleeding water, and then blanch it in a pot under cold water. After blanching, clean it and set aside.
2. Add an appropriate amount of oil to the pot. After the oil is hot, add 2 tablespoons of bean paste and hot pot base ingredients, then add sliced ginger and scallions, and stir fry quickly until the aroma and red oil are released. Then add a little rock sugar, put The rock sugar can be fried and melted.
3. Then pour the prepared mutton into the pot, turn on medium heat and stir-fry until the mutton is cooked a bit, then add an appropriate amount of light soy sauce along the side of the pot, add a little salt, stir-fry evenly; then add to the pot Sufficient hot water, after the water boils, simmer for about 30-40 minutes.
Beef with Black Pepper and Asparagus
Ingredients: asparagus, beef, oil, black pepper juice, salt, cornstarch, cooking wine, minced garlic
practice
1. Wash the beef, cut it into slices, marinate it with salt, cooking wine, black pepper juice, and raw powder for half an hour, peel off the old skin of the asparagus, wash and cut into sections, and prepare minced garlic.
2. After the water in the pot is boiled, pour in the asparagus and blanch, then remove and rinse. Pour oil into the pot, remove the beef slices and add them to fry until they all change color, then remove.
3. Leave the bottom oil and add the minced garlic to sauté until fragrant, then pour in the asparagus and stir fry evenly.
4. Season with salt and stir-fry until raw, then pour in the beef and stir-fry for a while, then turn off the heat and leave the pot
braised chicken
Ingredients: chicken, scallions, ginger slices, soybean paste
1. Clean the prepared chicken and put it in a large bowl. Sprinkle an appropriate amount of white wine and salt on the chicken, and rub it thoroughly with your hands. Every part should be rubbed in place;
2. After kneading, add an appropriate amount of green onion and ginger slices to the bowl, then add 2 spoons of soybean paste, 3 spoons of light soy sauce, 2 spoons of dark soy sauce, 2 spoons of oyster sauce, an appropriate amount of salt, chicken essence and five-spice powder, and continue to use Knead with your hands for about 6 minutes; after kneading, put ginger slices, scallions and chicken feet into the stomach.
3. Add a lot of scallions and ginger slices to the bottom of the rice cooker, then put the processed chicken into the rice cooker, then pour the juice in the bowl into the rice cooker, close the lid, and press the soup button to start cooking.
Sixi meatballs
practice:
1. Wash off the dirt on the surface of the horseshoe, peel it with a knife and then chop it. Wash the ginger and chop it into a bowl for later use. Add an egg to the pork filling, then pour in an appropriate amount of pepper, starch, raw Soy sauce, cooking wine, sugar and salt, stir clockwise with chopsticks until the pork filling is sticky, then add bread crumbs, chopped ginger and water chestnut, and continue to stir evenly.
2. Divide the stirred pork stuffing into several parts, then shape the divided parts into balls with your hands, then throw the rounded meatball stuffing upwards, and pick them up in time with your hands. Pour an appropriate amount of oil into the pan, heat the oil and fry the meatballs, fry the meatballs until golden brown, take them out and put them in a bowl for later use.
Note: Throwing and catching the rounded balls is to make the balls firmer
3. Pour an appropriate amount of oil into the pot, add the scallions, then pour in an appropriate amount of dark soy sauce, oyster sauce, soy sauce and boiling water, then add the meatballs, boil on high heat, then boil on low heat, cook on low heat for 25 minutes After a few minutes, turn on the fire to collect the juice, and take out the meatballs for later use. Add water starch into the soup, cook until the soup thickens, then take it out and pour it on the surface of the balls, and you can enjoy it.
Cold Spinach Vermicelli
Ingredients: a handful of spinach, half a carrot, fried peanuts, Longkou vermicelli, chili oil, salt, very fresh soy sauce, sesame oil, minced garlic
practice:
1. Pick and clean the spinach and cut it into a few knives, then put it into the pot and blanch until it is cooked thoroughly. Add a little salt and cooking oil when blanching to ensure that the green spinach does not change color. After taking it out, put it in cold water and squeeze it again Drain the water and set aside, shred the carrots and blanch them thoroughly for later use.
2. Longkou vermicelli is also boiled in boiling water and cooked until soft. Use scissors to simply cut a few knives to prevent the vermicelli from being too long and not easy to miss when eating.
3. Put vermicelli, spinach, and fried peanuts in the same pot, add chili oil, salt, soy sauce, sesame oil, and minced garlic, stir well and serve.
Tiger green pepper
Ingredients: 300g green pepper, appropriate amount of minced garlic, 100ml cooking oil, 1 scoop soy sauce, 1 scoop sweet rice wine, 1 yuan salt
practice
1. Wash the green peppers, remove the stalks and drain the water for later use.
2. Remove the coat of the garlic granules and cut them into dices.
3. Boil the wok to dry up the water, put the green peppers into the wok and stir-fry over low heat until the skin peels off.
4. Pick up the peeled green peppers and set aside.
5. Heat the oil pan to sauté the minced garlic until fragrant.
6. Pour in the green peppers and stir-fry until it becomes like tiger skin, season with salt, light soy sauce and sweet rice wine.
Stir-Fried Beans with Minced Meat
Ingredients:
A handful of beans, 300 grams of pork, 8 small red peppers, 4 garlic, a spoonful of salt, a spoonful of sugar, a spoonful of light soy sauce, and a spoonful of starch.
practice:
1. Wash and chop the pork, pour it into a bowl, add a spoonful of starch, a spoonful of sugar, and a spoonful of light soy sauce, mix well, and marinate for 10 minutes.
2. Remove the outer skin of the garlic and chop it, wash the red pepper and chop it, wash the beans and dice them.
3. Pour an appropriate amount of peanut oil into the pan, heat it over low heat, stir-fry the marinated minced pork until fragrant, then serve it out for later use.
4. Restart the pot, pour an appropriate amount of peanut oil into the pot, heat it over a low heat, pour in the garlic and red pepper and sauté until fragrant.
5. Pour in the diced beans and stir-fry on high heat for 3 minutes, fry the diced beans until soft, add a spoonful of salt to taste, and stir-fry evenly.
6. Then pour in half a bowl of water starch, stir-fry to collect the juice, pour in the water starch and stir-fry the beans to be more fragrant and tender, and look more attractive!
7. Pour in the minced pork and stir fry evenly before serving out of the pan.
Teriyaki Chicken Legs
Ingredients: 2 steamed chicken legs; 6 cloves of garlic; 2 slices of ginger; 1 tablespoon of oyster sauce; 1 teaspoon of fresh soy sauce; 1 teaspoon of soy sauce; 1 tablespoon of rock sugar; 1 tablespoon of rice wine; 2 tablespoons of oil
practice
1. Teriyaki sauce: mince 2 cloves of garlic, mix oyster sauce, soy sauce, light soy sauce, and rock sugar powder together to make a sauce
2. Boneless chicken legs, cut into four pieces and marinate in rice wine for a while. Heat the oil to medium-cooked, put the ginger slices and garlic cloves in the oil and sauté until fragrant
3. Put in the chicken legs and fry the chicken skin down on low heat.
4. The fat under the chicken skin will turn into oil and fry out
5. Continue to turn over and fry until both sides are slightly browned.
6. Add sauce
7. Fry until the soup thickens and coat evenly
Cold Flammulina Mushroom
Ingredients: Flammulina velutipes, soy sauce, black vinegar, millet pepper, dried chili, onion, garlic
practice:
1. Remove the roots of Flammulina velutipes, wash them, boil them in boiling water and remove them for later use;
2. Cut millet pepper and dried chili into small circles for later use;
3. Finely chop the garlic and green onions and put them on the enoki mushrooms, and put some soy sauce, black vinegar, and salt;
4. Heat the pan, put a proper amount of oil, after the oil temperature rises, pour in the chopped millet pepper and dried chili, and then turn off the heat immediately;
5. Quickly pour the chili oil on the onion and garlic.
Cumin Grilled Shrimp
Ingredients: 9 prawns, teaspoon, salt, 2 cloves of garlic, 1 piece of ginger, a few drops of rice wine, cumin powder, 5 bamboo sticks
practice:
1. For fresh shrimp, choose larger ones
2. Cut off the tails and feet of the shrimp, and use a toothpick to pick out the shrimp line
3. Use your hands to break off the head from the side of the shrimp, and pick out the black lump on the forehead of the shrimp (you can eat the shrimp that has been cleaned and grilled with the head)
4. Put it in a container after cleaning, add minced garlic and minced ginger
5. Add a few drops of rice wine, salt, and cumin powder, mix well, and marinate for an hour or two
6. Use bamboo sticks to skewer the marinated shrimp from the head (the bamboo sticks need to be cleaned in advance and soaked for a few minutes)
7. Cover the baking tray with tin foil, first apply a layer of oil, spread the shrimp, and then add the seasoning and spices of the marinated shrimp
8. Put the shrimp into the oven (preheat the oven in advance), bake at 185 degrees for 20 minutes
9. Take it out after baking, and sprinkle a little cumin powder to make it more delicious
Black Bean Crucian Carp
Ingredients: 750 grams of crucian carp, 50 grams of pork, 70 grams of tempeh, 25 grams of cooking wine, 10 grams of soy sauce, 5 grams of refined salt, 250 grams of fresh soup, 7 grams of sugar
practice:
1. Remove the scales, gills and viscera of the fresh crucian carp, clean them, then deep-fry them in an oil pan for a while, remove and drain the oil for later use.
2. Mince pork and Tongchuan soybean meal. Heat the oil in the frying pan, add minced meat and fermented soy beans and stir fry, add cooking wine, refined salt, sugar, soy sauce, and fresh soup, boil dry, and skim off the foam. Put in the fried crucian carp and cook for 10 minutes, then switch to low heat and simmer until the sauce is thick. When the fish is cooked, take it out of the pot and let it cool for later use.
3. Cut the cooled fish into tiles and place on a plate, pour over the remaining juice.
Bell pepper eggplant
Ingredients: eggplant, salt, sugar, vinegar, soy sauce
practice:
1. How to deal with the eggplant before frying: After washing, put the whole eggplant in the microwave oven on high heat for one minute, then cut it, remember not to cut it first. (The principle is to use the steam inside the eggplant to return to the fast-cooking time. If you cut it first and then microwave it, one is that the eggplant will be cooked slowly, and the other is that it is easy to dry.)
2. Heat up the pan, add a little oil, and stir-fry the chopped peppers for a few times.
3. Put in the processed eggplant, add salt, sugar, vinegar and light soy sauce and stir fry for a while.
Sweet and Sour Chive Scrambled Eggs
Ingredients: 100g leek, 4 eggs, appropriate amount of oil, 20g tomato sauce, 15ml balsamic vinegar, 25g sugar, 10ml soy sauce, 2g salt, appropriate amount of water starch, 3g minced ginger
Method: 1. Prepare all the ingredients.
2. Take a small bowl and add tomato paste, balsamic vinegar, light soy sauce, salt, sugar, and water and stir well.
3. Wash and chop the leeks, then beat in the eggs.
4. Add a little salt. 5. Stir well.
6. Heat the oil in the frying pan and pour in the leek egg liquid.
7. Stir fry until cooked.
8. Add a little oil to the pot and sauté the minced ginger until fragrant.
9. Pour in the prepared ingredients and fry until fragrant.
10. Then add a little water starch to thicken the sauce.
11. Pour the sweet and sour sauce on the leek and eggs, and mix well when eating.
Tiger green pepper
Ingredients: 300g green pepper, appropriate amount of minced garlic, 100ml cooking oil, 1 scoop soy sauce, 1 scoop sweet rice wine, 1 yuan salt
practice
1. Wash the green peppers, remove the stalks and drain the water for later use.
2. Remove the coat of the garlic granules and cut them into dices.
3. Boil the wok to dry up the water, put the green peppers into the wok and stir-fry over low heat until the skin peels off.
4. Pick up the peeled green peppers and set aside.
5. Heat the oil pan to sauté the minced garlic until fragrant.
6. Pour in the green peppers and stir-fry until it becomes like tiger skin, season with salt, light soy sauce and sweet rice wine.
Laoganma Stewed Pork with Cabbage and Vermicelli
Ingredients: 200g cabbage, 50g dried vermicelli, 200g pork belly, appropriate amount of oil, appropriate amount of salt, 2g ginger, 5g soy sauce, 50g Laoganma, 2g pepper, 5g shallot
practice:
1. Soak the vermicelli in hot water to soften and wash, and rinse with cold water
2. Wash the cabbage and cut into pieces
3. Wash and peel the pork belly and cut into thin slices, wash and mince shallots, and mince ginger
4. Add a little vegetable oil to the hot pan, add the pork belly and stir-fry the oil
5. Add minced ginger and stir-fry cabbage until soft
6. Add Laoganma and stir-fry until fragrant, add water and boil
7. Add vermicelli and mix well
8. Add salt and light soy sauce and boil
9. Add pepper and mix well
10. Sprinkle chopped chives
Egg and Vegetable Wraps
Material: egg spinach vermicelli carrot preserved egg
1. Beat 4 eggs in a bowl and stir well, brush oil in the pan, pour the eggs into 2 egg pancakes.
2. Soak vermicelli till soft, grate carrots, wash spinach, and blanch them separately.
3. Put vermicelli, shredded carrots, and spinach on one end of the omelet, roll it up slowly, then cut into pieces with an oblique knife and put them on the plate. Put a sliced preserved egg in the middle, and a carrot flower.
4. Finally, top with your favorite sauce.
Tofu Carp Soup
Prepare ingredients: crucian carp, soft tofu, lean meat, salt, ginger, cooking wine, sugar, etc.
practice:
1. First cut and wash the crucian carp, drain the water, and then rub the fish body with salt to marinate;
2. While marinating the fish, cut the tofu into small pieces, cut the lean meat into fine cubes, and slice the ginger;
3. Heat the pan and pour oil. When the oil is 60% to 70% hot, put the fish and ginger into it and fry, fry the fish on both sides until it turns yellow, pour in the cooking wine, and then pour in boiling water until the fish is submerged.
4. Cover the pot and cook on high heat for about ten minutes to make the soup milky white
5. Add tofu and lean meat, and season with salt, monosodium glutamate, and sugar (just a little monosodium glutamate and sugar). Cover the pot again, cook on low heat for about ten minutes, and then you can start the pot.
Short Ribs with Sweet and Salty Sauce
Material: 2000 grams of pork ribs (big ribs) Seasoning: 200 grams of salt, 250 grams of white sugar, 75 grams of soy sauce, 30 grams of cooking wine, 5 grams of star anise, 5 grams of cinnamon, 2 grams of monosodium glutamate, 5 grams of green onions, 4 grams of ginger
practice:
1. Cut the pork ribs into pieces; use small pork ribs from front legs or fat-free ribs and large boneless pork ribs. Choose meat with more meat and less bone as the raw material, cut into rectangular meat pieces;
2. Marinate and boil: rub the meat with a little salt and marinate overnight, boil in boiling water for 5 minutes in the next morning, then wash;
3. Sauce preparation: Put the spices, green onion, and ginger into a cloth bag and tie it tightly. Put the cloth bag pad on the bamboo grate at the bottom of the pot, put the meat, add rice wine, red soy sauce, salt and broth and meat, boil for 20 minutes, Switch to low heat and simmer for 2 hours. When the bones are crispy and the meat is rotten, add sugar, switch to high heat and cook for 5 minutes until the soup is thick. Add monosodium glutamate and mix well.
Soy Sauce Chicken
Ingredients: 1 chicken (not too big, about 2 catties is fine); sliced ginger; shallot; soy sauce; sugar;
practice
1 Spread the scallions and ginger slices all over the bottom of the pot. Adding more ginger and scallions will not only make it more delicious, but also prevent the bottom from sticking; put the whole chicken on top of the ginger and scallions; add sugar; drizzle with soy sauce; cover the pot , boil over medium heat, turn to low heat and bake slowly;
2 Turn over 2 to 3 times in the middle, so that the whole chicken can be evenly colored and tasty; insert chopsticks from the chicken thigh, if there is no blood coming out, it means it is cooked, turn to high heat to thicken the sauce; take out of the pot and let it cool slightly Then cut into pieces, you can pour the sauce on it directly, or you can put the sauce in a small dish, and then dip it.
Fried Beans with Tomatoes and Peppers
Ingredients: beans, tomatoes, garlic, tomato sauce, green peppers, soy sauce, salt, pepper powder, white vinegar.
Cooking process:
1. Remove shreds from both ends of the beans, wash and cut into strips at an angle, wash and cut the tomatoes into small pieces, cut the garlic into minced garlic, cut the green peppers into shreds, it is more delicious to keep the chili seeds.
2. Heat the oil in a pan. After the oil in the pan is hot, add minced garlic and sauté until fragrant. Add tomatoes and tomato sauce and stir-fry the soup.
3. Then put the cut beans in the pot and stir fry for about 10 times, add light soy sauce, salt and pepper powder and stir fry evenly.
4. Add half a bowl of water and continue to stir-fry. When the juice is about to collect, add green peppers, add a teaspoon of vinegar, stir-fry for a while, and then you can take it out of the pan and put it on a plate.
Crab Fragrant Tofu
Ingredients: hairy crab, tofu, ginger, green onion, rice wine, salt, sugar, water starch, pepper
practice
1. Wash the hairy crabs and steam them in a basket for 15 minutes.
2. Take one and carefully remove the crab meat and crab.
3. Cut the tofu into cubes of 1.5 to 2 cm.
4. Mince green onion and ginger for later use, and a little more ginger.
5. Blanch the diced tofu in a boiling water pot for a while, then take it out.
6. Heat up the frying pan, add an appropriate amount of oil to heat up, sauté the onion and ginger, and add crab powder and crab roe.
7. Stir fry the red oil, cook in rice wine to remove the fishy smell, add appropriate amount of broth, and season with a little salt and sugar.
8. After boiling, put in the diced tofu and cook for a few minutes to make the tofu tasty.
9. After adding a little pepper, pour the water starch into the pot, shake the pot to make it even, then turn off the fire.
10. Sprinkle a little chive leaves after serving.
Fried Okra with Pork Belly
Ingredients: 100g pork belly, 250g okra, 1 red pepper, 1 garlic, a little minced ginger;
practice
1. Cut the pork belly into thin slices, add oil, light soy sauce, minced ginger, and a little sugar, mix well, and marinate for about 10 minutes.
2. Cut the okra obliquely into thick slices, cut the red pepper into strips, crush the garlic, and chop it into minced garlic for later use.
3. Put the oil in, when the oil is hot, put the pork belly into it, stir-fry until it is cooked for 8 minutes.
4. Put the red pepper and okra into the remaining oil, stir fry for a while, pour in light soy sauce, sugar, and stir fry. Pour in the pork belly before serving out of the pan, stir-fry for a while, and remove from the pan.
Sausage and Steamed Pumpkin
Ingredients: sausage, pumpkin, chopped pepper, light soy sauce, oyster sauce, sugar, sesame oil, balsamic vinegar, garlic
practice
1. Cut the pumpkin into pieces and wash.
2. Finely chop the sausage and garlic.
3. A spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar, a spoonful of balsamic vinegar, a spoonful of chopped pepper, and a little sesame oil to make a sauce.
4. Pour the pumpkin into the pot and spread it flat.
5. Pour the sausage minced garlic on the pumpkin.
6. Pour over the sauce, cover the lid, heat in the microwave for 7 minutes and simmer for 3 minutes, then sprinkle with shallots.
Hawthorn fry
Ingredients: a small section of lotus root; half a carrot; dried black fungus; peas; salt; chicken essence; cooking oil
practice:
1. Peel the lotus root, wash the slices, immerse in cold water, peel the carrots, wash the slices, remove the stalks of the fungus, remove the tendons of the snow peas, wash and set aside.
2. Boil water in the pot, then put lotus root in order to blanch water, then blanch carrots and snow peas, pick them up slightly, and finally put black fungus in water, cook for a little longer, pick up, rinse, and drain Dry.
3. Heat the cooking oil in the pot until it is half-baked, pour in the blanched ingredients and stir-fry together, then add salt and chicken essence, continue to stir-fry until the snow peas are completely broken, and put them on a plate.
Cumin Lamb
Ingredients: mutton, egg white, soy sauce, cooking wine, cornstarch, coriander, green onion, vegetable oil
practice:
1. Cut the mutton into slices.
2. Add appropriate amount of egg white, light soy sauce, cooking wine, and raw powder to the mutton, mix well, and marinate for ten minutes.
3. Cut the coriander into long sections.
4. Cut the onion into small pieces.
5. Put an appropriate amount of vegetable oil in the pot, heat it to 70% heat, put in the mutton and fry it quickly, control the oil and take it out of the pot for later use.
6. Put an appropriate amount of oil in the pot, add green onions and cumin.
7. Pour in the fried mutton, add sesame seeds, a little chili powder, and salt, and stir fry evenly.
8. Put the coriander on the bottom of the plate, take it out of the pan and put it on a plate.
QUANG VINH – LINKPIZ.COM
