▼Potato beef stew
Ingredients
Beef (beef brisket) 1000g potatoes 2 onions 2 tomatoes 4 carrots 1 onion ginger appropriate amount of dark soy sauce, 1 tablespoon vinegar each for cooking wine, 1 tsp tomato sauce for sugar, appropriate amount of black pepper and oil and salt
Method
1. Cut the beef into pieces and blanch them in cold water for 2 minutes, using warm water throughout the process. Clean well.
2. Wash the ingredients and cut them into pieces (soak the potato pieces in water) and set aside.
3. Heat the oil in the pan, stir-fry the beef first, add dark soy sauce, cooking wine and a small spoonful of white vinegar.
4. Then add onions and tomatoes, and sprinkle them Spoon the sugar and continue to stir-fry.
5. Squeeze in the tomato sauce (more squeeze in), grind some peppercorns and stir-fry evenly.
6. Add onions and ginger, pour in enough hot water, simmer over high heat for 20 minutes, then simmer over low heat for about 1 hour.
7. Add potatoes and carrot cubes, add salt and cook until cooked before serving.
8. When the meat is tender and the soup is thick, season it and serve.
▼Steamed prawns with garlic vermicelli
Ingredients
8 shrimps, a small roll of vermicelli, two large garlic, a little cooking wine, a little soy sauce, a little salt, a little chopped green onion
Method
1. Open the back of the shrimp, remove the intestines, pour a little cooking wine and light soy sauce and marinate for half an hour.
2. When marinating the shrimp, let's deal with the garlic. Peel the garlic, peel it, and cut it into minced garlic. Add oil to the pot. When it is 30% hot, add two-thirds of the minced garlic. Stir-fry until the aroma is released. Turn off the heat immediately when it changes color slightly. Pour in the remaining one-third of the minced garlic and a little salt, and mix well.
3. Soak the vermicelli until soft and put it on a plate.
4. Place prawns on top of the vermicelli, and evenly spread a layer of minced garlic on the shrimp meat. Pour the cooking wine and light soy sauce used to marinate the shrimp, and steam for 8 minutes.
5. Sprinkle chopped green onion when it is finally out of the pot, heat up the pot and pour some hot oil over it. The taste is comparable to the garlic steamed prawns in the restaurant and you are done!
▼Secret braised chicken feet
Ingredients
750g chicken feet, a small handful of peppercorns, two star anises, two cinnamon sticks, two small pieces of bay leaves, two small pieces of rock sugar, 10g of cooking wine Three tablespoons of dark soy sauce, two tablespoons of light soy sauce, half a teaspoon of thirteen spices, two slices of ginger
Method
1. Prepare the ingredients and various spices
2. After the chicken feet are rinsed, remove the nails one by one. (Personal hygiene still needs to be done, it feels better to eat after cutting your nails)
3. Put half a pot of water in the pot, pour in the chicken feet, bring to a boil over high heat and continue to cook for three minutes
4. Take out the chicken feet, rinse them with running water and drain them
5. Pour the chicken feet into the pot and add water to roughly cover the chicken feet
6. After boiling, add one tablespoon of cooking wine
7. Add two slices of ginger
8. Add three tablespoons of dark soy sauce and two tablespoons of light soy sauce
9 .Put all peppercorns, star anise, cinnamon and bay leaves into tea bags and put them into the pot. (If there is no tea bag, put it directly into the pot)
10. Add rock sugar
11. Add half a teaspoon of thirteen spices
12. Cook again After boiling, turn to low heat for about 80 minutes, until the chicken feet are crispy and fragrant, then turn to high heat to thicken the soup in the pot
▼Ginger Spare Ribs Casserole
Ingredients: Spare Ribs 300g, 100g young ginger, appropriate amount of oil, appropriate amount of salt, 5 pickled peppers, 30ml dark soy sauce, 15ml light soy sauce, 20g sugar, 30ml cooking wine, 10g star anise, 5g peppercorns, 5g bay leaves, 100g spicy millet.
Method:
1) Put the ribs into a pot and bring to a boil, drain and set aside; wash the ginger and cut into slices and set aside; after 70% of the oil in the pot is heated, put Add the pork ribs and stir-fry until fragrant;
2) Add dark soy sauce so that each piece is fully stained with color and stir-fry for a while;
3) Add young ginger and stir-fry until fragrant;
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4) Add pickled peppers and stir-fry until fragrant;
5) Add appropriate amount of boiling water, add star anise, peppercorns, bay leaves, spicy millet, sugar and cooking wine;
6) Put the ingredients into a casserole, cover the lid and simmer over medium-low heat for 20 minutes; add light soy sauce and MSG.
7) After 20 minutes, the pork ribs pot is done!
▼Braised Pork
Ingredients: 400g pork belly, appropriate amount of oil, 7 slices of ginger, 15ml cooking wine, 50ml braised sauce
Method:
< p>1. Prepare all the ingredients.2. Heat oil in a pot, add ginger slices and stir-fry until fragrant.
3. Pour in the washed and cut pork belly and stir-fry.
4. Stir-fry until the pork belly changes color and turns slightly yellow.
5. Add cooking wine and stir-fry until fragrant.
6. Add secret braised sauce.
7. Add an appropriate amount of water and bring to a boil over high heat, then simmer over low heat for 50 minutes.
8. Finally, use high heat to reduce the juice.
▼Garlic chicken wings
Ingredients: Chicken wings (appropriate amount) Garlic (appropriate amount) Seasoning cooking wine (appropriate amount) Light soy sauce (appropriate amount) Sugar (appropriate amount) Ginger (appropriate amount) Bay leaves (appropriate amount) salt (appropriate amount)
Method:
1. Reserve the raw materials.
2. Take a bowl and pour an appropriate amount of light soy sauce, salt, minced ginger, black pepper, bay leaves (crushed), and cooking wine to make a marinade.
3. Cut a few small slits on the back of the chicken wings (easier to absorb the flavor), put them in the marinade and marinate for one hour.
4. Peel the garlic, wash and mince.
5. Take the oil pan and add the marinated chicken wings.
6. Fry lightly and then turn over.
7. Pour in an appropriate amount of white sugar and fry until it turns color.
8. Pour in appropriate amount of light soy sauce and stir-fry evenly. Pour in the minced garlic and saute until fragrant.
9. Add appropriate amount of water and simmer until the flavor is absorbed. After the chicken wings are cooked, add a small amount of salt to reduce the juice.
▼Twice-cooked pork
Ingredients: 400g pork belly, 250g green garlic, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dry red pepper, 1 tablespoon of Sichuan peppercorns, 1 tablespoon of bean paste, appropriate amount of cooking wine , appropriate amount of sugar, appropriate amount of soy sauce
Method:
1. Put the pork belly with skin in cold water, add scallions, ginger slices, 7 or 8 peppercorns, and appropriate amount of rice wine and bring to a boil
2. Skim off the foam, cook until cooked, take out and cool naturally.
3. Cut the meat into thin slices, slice the ginger and garlic, and cut the green onion into diagonal sections
4. Pat the white part of the green garlic with a knife and cut it into sections
5. Heat up the wok, add oil and stir-fry the chili pepper, Sichuan peppercorns, onion, ginger and garlic
6. Add the meat slices and stir-fry until the color of the meat slices turns transparent and the edges are slightly curled
7. Meat Move it to one side of the pot, add bean paste, and stir-fry until red.
8. Add soy sauce or sweet noodle sauce to adjust the color, and stir-fry evenly.
9. Add green garlic, cooking wine, and sugar and mix well. The taste is ready to be cooked
▼Enoki Mushroom Japanese Tofu
Ingredients
Japanese Tofu 500g Enoki Mushroom 500g green onion appropriate amount green onion small handful garlic appropriate amount salt appropriate amount oil consumption 2 2 spoons of soy sauce
Method
Wash the enoki mushrooms, drain the water and set aside (remove the roots and loosen them). Unwrap the Japanese tofu, cut it crosswise into 3 knives, and cut into cubes
Chop green onions and garlic, and set aside chopped green onions
Heat oil in a pan, add Japanese tofu and fry until the skin is browned, drain and remove. Add the remaining oil to the garlic and green onions and saute until fragrant, add the enoki mushrooms
Stir-fry until the enoki mushrooms are soft, add a spoonful of soy sauce, a spoonful of oil and stir-fry evenly, then add Japanese tofu on top of the enoki mushrooms, at this time Add another spoonful of soy sauce and oil to cover the top of the tofu, cover and simmer for a few minutes (about 2 minutes)
During this period, thicken the gravy and set aside
Open the lid and pour in the gravy Sauce, stir evenly, then cover and simmer for a while, until the juice is almost reduced
Turn off the heat, put on a plate, put rice and start eating
▼Stir-fried flower shells with garlic< /p>
Ingredients
Half a bowl of oyster sauce and garlic chili sauce (suitable for Cantonese taste) a tablespoon of minced garlic and some green onions
Method
< p>Step 1:Put cold water in the pot to cover the scallops, cover the pot with a lid, and boil the water until the scallops open. Turn them over a few times once the scallops open. Once cooked, pick them up and drain them aside for later use. (Don’t roll it for too long, as the meat will become old and shrink. The fresh scallops I bought will open almost at the same time as soon as the water boils, and they will be picked up after a few flips. If you have time, you can put the other half of the shell. Break apart.)
Step 2:
In a pan, add minced garlic and stir-fry for 5 seconds, then add oyster sauce + chili sauce + green onion and minced garlic, stir it in immediately Pour in the oyster sauce and stir-fry evenly before serving (you need to be quick with your hands and feet in this step, don't stir-fry for too long. As soon as the oyster sauce is evenly coated in the sauce, start the pot immediately, otherwise the oyster sauce will become more smeared).