Composition:
Pleurotus eryngii 200g, bean paste 1 tbsp, cooking oil 3 tbsp, water starch 1 tbsp, sugar 1 tbsp, salt 6g, a little pepper, pepper powder 1 tbsp, sesame 1 tbsp, pepper (red, sharp)
How to do it:
1. Wash Pleurotus eryngii and slice it with a paring knife.
2. Pour the oil into the wok and add the bean paste to stir fry.
3. Stir-fry red oil in bean paste, add appropriate amount of water, add salt, sugar and soy sauce and boil.
4. Add Pleurotus eryngii.
5. Sprinkle a little water starch, boil it again, turn off the fire and pour it into the container.
6. Add a little pepper.
7. Sprinkle with cooked sesame seeds.
8. Add pepper segments.
9. Pour the oil into the wok and stir-fry the pepper.
10. Cook the pepper oil while it is hot.
1 1. Add a little parsley.
Spike potato
Composition:
3 potatoes, shallots, coriander, dried Chili noodles, pepper powder, cumin powder, salt, monosodium glutamate, sugar and vinegar.
How to do it:
1. Peel potatoes, clean them, cut them into pieces about 1 cm thick, and cut them into wavy strips with a special cutter. Cut the potatoes and put them in clean water to remove starch.
2. Wash shallots and coriander, cut shallots into chopped green onion and cut coriander into small pieces.
3. Add more oil to the pot, heat it on high fire, then turn to low heat, add potato chips and fry for 3-4 minutes, and taste. When they are crisp and tender, you can turn off the torch and fish them out.
4. Put the potatoes in a large plate and add chopped onions and parsley.
5. Add appropriate amount of dried Chili noodles, pepper powder, cumin powder, salt, monosodium glutamate, sugar and vinegar according to your own taste.
Spicy hot bean curd
Composition:
Tender tofu, Chili powder, pepper powder, Pixian watercress, water starch, ginger, garlic, soy sauce.
How to do it:
1. Cut the tofu into small cubes and blanch it in hot water to remove the beany smell.
2. Out of the oil pan, add ginger and garlic to stir fry until fragrant, add Pixian watercress to stir fry until fragrant, and add appropriate amount of water.
3. After boiling, add tofu, simmer or gently shake, and season with light soy sauce.
4. thicken the water starch, shake it well, and pour pepper powder, Chili powder and chopped green onion on the pot.
Laoganma cumin lotus root
Composition:
Lotus root, Laoganma oil pepper, cumin powder, sugar, extremely fresh or light soy sauce.
How to do it:
1, lotus root washed and sliced, soaked in water to prevent oxidation.
2. Put a little more oil in the pot, stir-fry Laoganma oil pepper, and then add dried lotus root to continue to stir-fry.
3. Finally, add cumin powder and soy sauce, and add a little sugar to taste.
Eggplant with tomato sauce
Composition:
Eggplant 1-2, green pepper 1, red pepper 1, tomato sauce 1, white vinegar 1, food, sugar 2, salt 1/2 and water 1.
How to do it:
1. Wash the eggplant, remove the pedicle, cut the whole eggplant into blades, and connect them together without cutting the bottom.
2. Put the cut eggplant into a pot and steam it for 10 minutes, then take it out. Remove the pedicels and seeds from the green and red peppers, and chop them for later use.
3. Heat another pot, add a little oil, add the steamed eggplant and stir-fry it a little. Then put the chopped green and red peppers into the pot with all the spices and water.
4. Carefully turn the eggplant, let it absorb the seasoning juice, and heat it to collect the juice.
Fried cauliflower
Composition:
Cauliflower 1 (small), 50g diced meat, green pepper 1/2, red pepper 1/2, dried pepper 3, onion 1, garlic 3, ginger 2, soy sauce 1 tablespoon, and a little salt.
How to do it:
1. Heat the pan, add a little oil, add onion, ginger, garlic and dried pepper and stir-fry until fragrant.
2. Add diced meat and stir fry until the meat changes color.
3. Pour in a tablespoon of soy sauce.
4. Add the washed and chopped cauliflower and stir-fry over high heat until the cauliflower is cooked.
5. Add green and red pepper and shred, add a little salt to taste, stir fry evenly.
Spicy peanut
Composition:
Peanut 1 00g, 20 dried peppers, 2g pepper, salt 1 teaspoon, sugar1teaspoon.
How to do it:
1. 10 slices of dried chilli and 1 g of prickly ash are boiled for 5 minutes, then turn off the heat.
2. Add peanuts and soak for one hour (to make peanuts spicy).
3. Remove the skin of peanuts.
4. Drainage.
5. Freeze in the refrigerator for half an hour.
6. Fry in the oil pan.
7. Add 10 dried pepper and 1g pepper to the pot.
8. Pour in peanuts, stir fry slowly, and add salt and sugar.
Laoganma fried Hunan and Jiangxi
Composition:
Dried incense, pig hind legs, pickled mustard tuber, Laoganma douchi, onion, ginger, red pepper, salt, chicken essence, sugar, soy sauce.
How to do it:
1. Wash and cut the dried coriander, chop the lean meat into meat foam, chop the mustard tuber, and chop the red pepper, ginger and onion.
2. Heat the pan, put the oil, add the meat foam and stir-fry until it changes color, add the red pepper and Jiang Mo and stir-fry until fragrant.
3. Add a spoonful of Laoganma Douchi and soy sauce and stir fry.
4. Pour in dried coriander and mustard tuber, add salt and chicken essence, stir fry, add a little water and stir fry for a while to make dried coriander taste, add sugar and stir fry evenly, then take out the pan, turn off the heat and pour in chopped green onion and mix well.
Roasted mushrooms with cumin
Composition:
Mushrooms, salt, cumin powder, Chili powder, black pepper powder, olive oil.
How to do it:
1. Wash the shiitake mushrooms, cut off the stalks, and punch with a flower knife.
2. Put the mushrooms into the basin, sprinkle with salt evenly and stir well. Then sprinkle with cumin powder, Chili powder and black pepper and mix well. Finally, pour in olive oil and mix well.
3. Put it in a baking tray, put it in the middle layer of a preheated oven, and bake at 220℃ for about 15 minutes.
Spicy boiled corn
Composition:
2 sweet corn, 2 shallots, 30g red oil base of spicy hot pot, Sichuan Chili sauce 15g, soy sauce 15ml, 20 dried peppers, a little onion, ginger and garlic.
How to do it:
1. The peeled corn must be washed for later use.
2. First cut the corn into equal-sized segments, and then erect the cut corn and divide it into four or six parts.
3. Cut the corn for later use.
4. Heat the wok and add the red oil base. Saute the bottom of the pot with onion, ginger and garlic.
5. Add corn and mix well.
6. Add hot sauce and soy sauce and stir fry.
7. Add hot water, the amount of water is slightly less than that of corn, and then add dried peppers to cook together.
8. Cover the pot and cook the corn until it is soft. Sprinkle chopped green onion after cooking.