Fried vermicelli with chopped pepper and celery

Fried vermicelli with chopped pepper and celery

Ingredients: a handful of coriander (about 300g), a handful of vermicelli, 200g minced meat, chopped pepper 1 spoon, minced garlic 1 spoon, Jiang Mo 1 spoon, yellow rice wine 15ml, soy sauce 15ml, sugar/.

working methods

1. Wash coriander and cut into pieces, mince garlic and ginger, and soak the vermicelli in advance for use; Heat oil in the pan, add garlic and Jiang Mo, stir-fry until fragrant, then add meat and stir-fry until it changes color;

2. After the minced meat changes color, cook yellow wine along the edge of the pot; Add chopped pepper, stir-fry, add soy sauce and stir-fry evenly;

3. Pour diced celery and vermicelli into the pot, add salt and sugar to taste and stir well; Pour sesame oil before taking out the pot and make it;

Crispy louver with red sauce

Ingredients: 500g beef louver.

Accessories: shredded lettuce 200g.

Seasoning: 200g hot and sour fish juice, lemon soy sauce salad juice 100g, 50g red oil and 20g cooked sesame seeds.

Making:

1. The shredded lettuce is too cold, and the beef louver is too cold to dry;

2, hot and sour fishing juice plus lemon soy sauce salad juice, red oil, cooked sesame seeds and mix well;

3, the bottom of lettuce, the cover of beef venetian blinds, hot and sour red oil and juice;

Features: spicy and crispy, lettuce is greasy, and ingredients are complementary.

Flammulina velutipes beef roll

condiments

Sliced beef, Flammulina velutipes

Spring cabbage

condiments

Garlic and cucumber

Carrots, green peppers and red peppers

Oyster sauce, Shao wine

Soy sauce, water starch

Practice steps

1. Remove the tail of Flammulina velutipes, shred green and red peppers, and chop garlic.

2. Wrap Flammulina velutipes and shredded green and red peppers with fat beef slices and roll them up.

3. Pour Shao wine, soy sauce and salt sauce on the beef roll and put it in the microwave for 4 minutes.

4. Cut the kale into 3 cm pieces, add oil and salt to the flying water, and take it out for later use.

5. Stir-fry garlic in oil, pour oyster sauce, crystal sugar, white pepper and water starch into sauce, and pour it on beef rolls.

6. Put the cooked kale segments on a long plate, put the beef rolls on it, and decorate with cucumber slices and shredded red pepper.

Stewed chicken with pine mushrooms

Ingredients: chicken

Accessories: Tricholoma matsutake, ginger onion and chopped green onion.

Making:

Blanch the chicken in blood, add boiling water, add ginger and chopped pine mushrooms, stew on low heat until the chicken is cooked and seasoned, and sprinkle with chopped green onion.

Features: the chicken is fragrant and the chicken soup is delicious.

Sour soup fish mutton xian

Ingredients: fish fillets100g, mutton slices100g.

Ingredients: 50g sauerkraut, 5g ginger, garlic 10g, pepper 10g, dried pepper 10g, chopped green onion 10g.

Seasoning: 20g of yellow pepper sauce, 5g of pepper oil, 3g of salt, 6g of chicken powder and 3g of sugar. Practice: 1. Marinate the fish fillets and mutton slices for later use. 2. Add yellow pepper sauce, pepper and ginger slices to the changed sauerkraut, stir-fry and add homemade thick soup, and cook for 10 minute. After the sauerkraut is tasted, take it out of the pot and put it on the plate. 3. Then put the fish fillets and mutton into the cooked sour soup, add small ingredients and pour in hot oil. Taste type: sour and spicy, fresh and smooth.

Steamed scallops with garlic and vermicelli

Ingredients: scallops, vermicelli, garlic, ginger, shallots, red peppers, steamed fish, soy sauce;

working methods

1. Soak the vermicelli in warm water in advance; Chop garlic, red pepper, ginger and onion;

2. Remove the black internal organs, skirts and cheeks behind scallop meat, and wash away the sand inside, leaving only the round meat and crescent yellow in the middle;

3. Scallops are also cleaned with a brush; Cut the vermicelli into small pieces and put it under the scallop;

4. Put oil in the pot, add minced garlic and minced red pepper and stir-fry until fragrant after the oil is hot; Then add soy sauce and stir-fry until fragrant;

5. Pour a little steamed fish soy sauce into each scallop with vermicelli, then put fragrant minced garlic on each scallop, and then put some shredded ginger on each scallop;

6. Put cold water in the steamer to boil, then steam the scallops in the fire for 5 minutes. Remove shredded ginger from steamed scallops and sprinkle with chopped green onion.

Casserole bamboo shoots

Ingredients: 200 grams of bamboo shoots, 80 grams of pork belly, 30 grams of green and red pepper rings, 20 grams of garlic seedlings, oyster sauce, steamed fish soy sauce, ginger rice, garlic, sugar, soy sauce, salt, chicken essence, monosodium glutamate and mixed oil.

Method:

1. Cut the bamboo shoots into small strips, soak them in boiling water and take them out. Cut the pork belly into small strips.

2. Heat the mixed oil in a clean pot, stir-fry the ginger rice, garlic and pork belly until the oil is vomited, pour in the green pepper and stir-fry, add oyster sauce and bamboo shoots and stir-fry evenly, then add steamed fish soy sauce, sugar, soy sauce, salt, chicken essence and monosodium glutamate. Stir-fry the garlic seedlings after scattering, take the pot and put it into the casserole.

Braised red dates with pork belly and cuttlefish

Ingredients: pork belly, cuttlefish, red dates, ginger slices, cooking wine;

working methods

Wash the pork belly with salt, rub it with flour to remove the fishy smell, and then rinse it with water. Boning cuttlefish and soaking in water for later use;

Put water in a pot that can cover the pig's belly, put it in the pig's belly, pour a little cooking wine to boil, then pick up the pig's belly and wash away the foam;

Shred pork belly, wash cuttlefish and shred, slice ginger and wash red dates for later use;

Put tea oil in the pot, stir-fry ginger slices, stir-fry pork belly and cuttlefish shreds for about five minutes, pour boiling water that can cover pork belly, and add red dates;

Finally, pour into the pressure cooker, stew for 15 minutes after SAIC, and season with salt after opening the lid.

Celery minced beef

Ingredients: 500g beef, 300g celery, 4 dried peppers, 2 garlic cloves, 2 millet peppers, salt, monosodium glutamate (optional) and soy sauce;

working methods

1. Wash the beef, soak it in clear water to remove blood, drain the water, and chop it into minced beef. Put the chopped beef into a bowl and drain for later use.

2. The celery is defoliated, washed and cut into pieces. Slice garlic, remove seeds from dried pepper and cut into sections, and chop millet pepper.

3. Turn on medium heat, put a little oil in the wok, pour in the chopped beef, and add a little soy sauce to stir fry quickly. Stir-fry until it is not cooked, stir-fry for a while and then put it out for use.

4. Add garlic and dried pepper to the remaining oil in the pot and stir-fry until fragrant, then add chopped celery and chopped millet pepper and stir-fry for 2-3 minutes on medium-high heat.

5. Add the fried minced beef and stir fry for 2 minutes. Add a proper amount of salt, monosodium glutamate and soy sauce before taking out the pot, stir well and take out the pot.

Home-cooked practice of lamb chops

Ingredients: salt, soy sauce, pepper, 4 dried red peppers with vegetable oil, garlic and 800g steak.

1, wash the lamb chops, cut them into long strips, and divide three ribs into small pieces.

2, boil half a pot of water, water can cover the lamb chops, put a few pieces of ginger in the water, after the water boils, pour the lamb chops into the pot, wait for the water to boil, remove and drain.

3. Put the oil in a hot pot and cool it. Pour the garlic and pepper into the pot, and stir-fry with medium and small fire for fragrance.

4. Pour in the lamb chops and stir fry for a few times, then pour them into the pressure cooker together.

5. Then pour the water into the pressure cooker until the water is flush with the lamb chops.

6. Pour in braised soy sauce and salt.

7. After the pressure cooker is sprayed, the young man can wait for 40 minutes.