Ingredients: broccoli 1 tenderloin 300g garlic 2 cloves.
Seasoning: cooking wine 1 tablespoon (15ml) soy sauce 1/2 teaspoons (3ml) white pepper 1/4 teaspoons (1 g) black pepper 1/4 teaspoons (/kloc- Kloc-0/ tablespoon (1 5g) or equivalent oil consumption salt 1/2 teaspoons (3g) water starch1tablespoon (15ml) a few drops of sesame oil.
Practice:
1) Broccoli is broken into small pieces and washed. Cut the beef tenderloin into 2mm thin slices, put it in a bowl, add cooking wine, soy sauce, white pepper, black pepper and dried starch, stir well and marinate 10 minute.
2) Pour clear water into the soup pot and heat it until it boils. Add broccoli and blanch it for 20 seconds. Take it out and drain it for later use, without supercooling.
3) Pour oil into the pot and heat it with high fire. When the oil is 70% hot, add chopped garlic slices, stir-fry beef slices until they change color, add blanched broccoli, Xo sauce and salt, stir-fry evenly, add a little water, and after about 10 second, pour in water starch to thicken.
Frozen tofu with eggs
Ingredients: 2 pieces of frozen tofu, 3 eggs, and appropriate amount of pepper salt.
method of work
1. Squeeze the water from the frozen tofu, peel off a hard layer of skin, and cut it into triangular shapes at an oblique angle for later use.
2. Break the eggs into egg liquid, put the frozen tofu blocks made in the way of 1 into the egg liquid, and gently soak and squeeze them to make them absorb the egg liquid.
3. Take a pan, pour in a proper amount of salad oil, add the tofu of Method 2, fry until both sides are golden yellow, and then sprinkle with pepper salt.
Pan fried pork belly
Ingredients: 500g pork belly, 2 cucumbers 1/,2 teaspoons of salt and pepper, 2 teaspoons of white pepper1teaspoon, and 2 teaspoons of black pepper.
Practice:
1. Freeze the fresh pork belly in the refrigerator 1 hour, and cut into even slices.
2. Heat the pan, spread the meat slices, fry over low heat, sprinkle with appropriate amount of salt and pepper powder, white pepper powder and black pepper powder, fry until the meat is completely discolored, and turn over to continue frying.
3. Sprinkle the right amount of salt and pepper powder, white pepper powder and black pepper powder on the reverse side, and fry until both sides are golden.
4. Put a layer of cucumber slices on the plate for meat slices, which is refreshing and greasy.
Tofu with whitebait and soy sauce
Egg tofu 1 box, shrimp 50g, sweet bean pod 50g, minced garlic 1/2 teaspoons, stock 200cc, powdered water 1 tablespoon.
Seasoning: 2 teaspoons of spicy bean paste, 4 teaspoons of salt 1/,sugar1/teaspoon, pepper 1/4 teaspoons, and sesame oil 1/2 teaspoons.
method of work
1. Wash and dry the egg tofu, cut it into small pieces evenly, put it in an oil pan at 160℃, fry until golden brown, and then take out and drain the oil; Blanch shrimps and drain. Set aside.
2. Practice 1 pot, leave a little salad oil, add minced garlic and spicy bean paste, and stir well with low heat.
3. Finally, add the commercial stock, other seasonings, sweet bean pods, fried tofu and shrimps made in 1, cook for about 3 minutes on low heat, and then add the white powder to thicken.
Stewed mutton with white radish
Ingredients: mutton 250g, white radish 150g, wolfberry 1 teaspoon 5g, aniseed 1 piece, 2 pieces of green onion, 2 slices of fresh ginger, 2 teaspoons of cooking wine 10ml, salt 1 teaspoon 5g, and pepper/kloc-.
method of work
1, wash the mutton and cut it into 5cm pieces; Wash the white radish and cut it into 5cm hob blocks for use.
2. Blanch the mutton block in boiling water for a while, remove the blood foam, remove it and rinse it with running water.
3. Heat the oil in the casserole over medium heat, add the green onion, fresh ginger slices and aniseed until fragrant, add the scalded mutton pieces, cook the cooking wine, stir fry evenly, pour in the right amount of water to boil, and turn to a small fire to cover and cook until the mutton is seven-cooked.
4. Add white radish, medlar, salt and pepper and mix well. Continue to cook until the mutton and white radish are soft and rotten.
Stir-fried diced pork in sauce
Ingredients: carrot 1 root smoked, 2 large peas, a handful (about 80g) of mushrooms and 4 green onions, and a small section (about thumb length).
Seasoning: 2 tablespoons (30g) soy sauce of bean paste 1 tablespoon (15ml) sugar 1/2 teaspoons (about 3g) water starch 2 tablespoons (30ml) water 1 tablespoon (15ml).
Practice:
1) Peel carrots, remove roots from mushrooms, wash them, cut them into 1cm, and dry them and cut them into 1cm. Cut green onions into chopped green onions and wash peas.
2) Put the bean paste, light soy sauce, sugar, water starch, clear water and chopped green onion into a bowl and mix them into sauce for later use.
3) Pour clean water into the pot, boil it with strong fire, blanch the peas for 1 min, then take them out and drain them for later use.
4) Pour the oil into the pot and heat it with high fire. When the temperature reaches 50%, add diced carrots, stir-fry them with medium and small fire, and take them out after the fried carrots become darker (about 1 min).
5) Put the smoked diced mushrooms into a pot, fry the smoked diced mushrooms until the skin is slightly hard (about 1 min), add the diced mushrooms, and continue to stir-fry the mushrooms with low and medium fire to remove water, and then take them out.
6) Pour a little oil into the pot. When the oil temperature is 40% hot, pour in the prepared sauce. Stir-fry the sauce with a small and medium torch until it bubbles slightly. Pour all the diced vegetables together and stir well. When the soup is slightly dried and completely wrapped around the diced vegetables, it can be turned off and served.
Scrambled eggs with celery
Ingredients: 2 celery, 3 eggs, 3 peppers, cooking wine 1 teaspoon (5ml), clear water 1 teaspoon (5ml), salt 1/2 teaspoons (about 3g), sugar 1/4 teaspoons (/kloc-0
method of work
1. Prepare the ingredients
2. Pick celery leaves and leave celery stalks.
3. After washing, obliquely cut into pieces with a thickness of 1 mm.. Slice the pepper diagonally (if you don't like spicy food, you can leave it).
4. After the eggs are broken up, add cooking wine and water and mix well. Heat the pan, pour the oil into it and heat it with high fire. When the oil is 80% hot, pour in the eggs. After a little solidification, stir the eggs into a big piece in the pan with a shovel and take it out for later use.
5. Pour a little more oil into the pot, heat it with high fire, stir-fry the red pepper to make it spicy,
6. Add celery and stir fry for 2 minutes.
7. Sprinkle the salt, stir the sugar evenly and add the scrambled eggs.
8. Add the scrambled eggs.
Scrambled Eggs with Scallion
Ingredients: Eggs (4), Onions (3)
Seasoning: salt (1/3 tbsp), oil (6 tbsp).
1. Wash and remove the scallion, cut the scallion into chopped green onion and put it in a large glass bowl.
2. Beat in four eggs, tilt the glass bowl at 45 degrees, and quickly stir the eggs and chopped green onion with chopsticks in one direction until the egg liquid is sticky.
3. Heat the pan until all the water in the pan evaporates. Heat it for about 1 min, put 6 tablespoons of oil into the pan, turn the pan to spread the oil all over the pan surface, then turn it to low heat, and then pour in the egg liquid.
4. Turn the scrambled egg liquid quickly in one direction. After about 1 minute, the egg liquid will solidify. At this time, hurry up and get out of the pot to avoid the scrambled egg being too old.