1, radish balls with tomato sauce
Ingredients: 300g radish, flour100g, salt, tomato sauce, sugar, starch, cooked vegetable oil and white sesame?
1, raw materials are ready, radish is washed and peeled, chopped (not too broken), and the water is squeezed out.
2. Put the chopped radish into a container, add salt and flour and mix well.
3. Pour the vegetable oil into the pot and heat it to 70%. Squeeze the mixed radish stuffing into small balls and put them into the oil pan.
4. Fry in medium heat until golden and cooked, and remove.
5. Put it in the plate for later use.
6. Pour the right amount of water into the wok and add tomato sauce.
7. Add sugar and make juice to boil.
8. thicken with water starch.
9. Pour in proper amount of cooked oil to make tomato juice.
10, pour the prepared tomato juice on the meatballs and sprinkle with white sesame seeds.
, 2, hot and sour radish diced
Ingredients: white radish, carrot, cherry radish, aged vinegar, soy sauce, sesame oil, pepper oil, sugar, salt, pepper, dried red pepper and cooked white sesame.
1, white radish and carrot peeled and cut into finger-sized dices, and cherry radish cut into finger-sized dices;
2. Put the diced radish into a dry and oil-free container, sprinkle some salt and marinate for about 20-30 minutes, and pour out the salted water;
3. Add a proper amount of sesame oil and pepper oil to the cold pot, add a proper amount of dried pepper and pepper, and fry them on low heat;
4. Pour the fried three ingredients into the radish, and pour the aged vinegar, sugar and raw materials into a flavor juice and pour it on the radish;
5. After mixing the radish and the sauce evenly, put it into a sealed fresh-keeping bag, discharge excess air and put it in the refrigerator for refrigeration and pickling;
6. After pickling for one night, take out and add a little fried white sesame seeds and sesame oil and mix well.
, 3, dried cumin
Ingredients: raw materials: dried bean curd, soy sauce, sugar, Chili powder, cumin powder and mushroom essence.
1. Put the dried bean curd in a large bowl, pour in soy sauce, sugar, Chili powder, cumin powder and mushroom essence, mix well and marinate for a while.
2. Put the salted dried bean curd in a special microwave dish, microwave for three minutes, take it out, turn it over and microwave for another three minutes.
Experience: 1. When pickling dried tofu, you can make a few cuts on the surface, which will make it more delicious. I didn't make any cuts, but the taste inside is a little weak. 2. You can master the microwave time according to your own preferences. The longer the time, the more chewy it is, hehe.
This dish is excellent as a snack or with rice congee.
4. Pepper-scented yuba
Ingredients: 70g dried pepper with yuba, 3-4 shredded green peppers, half Sichuan Chili sauce 1 tsp water, 2 tablespoons salad oil 1 tsp.
1. Soak yuba in water overnight, wash it, cut it into 3 cm lengths, and shred the green pepper for later use.
2. Heat 2 tablespoons of oil in the pot, add 3-4 dried red peppers and 1 tsp of Sichuan-style sauce, stir-fry until fragrant, pour in the cut yuba (be sure to drain the water of yuba), stir-fry over high fire for about 2 minutes, pour a little water, continue to stir-fry 1 min, and finally add green peppers and stir-fry slightly, then turn off the heat and take out of the pot.
5, Hakka jade abacus
Ingredients: taro 300g, white powder (potato starch) 1 cup 150g, spinach juice 80ml, 4 shiitake mushrooms, 2 tablespoons vegetarian oyster sauce, a little salt and a little sugar.
1. Wash taro, peel and slice, steam over high fire for 15 minutes until tender, and press it into taro paste while it is hot;
2. Add white powder and boiled spinach juice, knead into dough, divide it into 20 equal parts, flatten it after rounding, and press it into the shape of abacus beads with your thumb and forefinger;
3. Boil in boiling water until it floats, remove the supercooled water and drain;
4 After the wok is hot, put 2 tablespoons of oil, add the minced mushrooms and stir-fry for 2 minutes. Add vegetarian oyster sauce and sugar, mix well, add abacus, stir-fry evenly over high fire, and then serve.
Assorted tofu
Ingredients: one piece of tofu, several mushrooms, a little diced colored vegetables (corn, carrots, green beans), 2 spoons of black bean chilli sauce.
1, cut the tofu into small pieces, sprinkle a little salt evenly, gently shake it a few times, and marinate for a while.
2, hot oil in the pot, when the oil is 8 minutes hot, put in the tofu block, fry until the skin is crisp, golden on both sides, and set aside.
3. Pour the remaining oil in the pot into the chopped mushrooms and diced colored vegetables and fry until cooked.
4. Pour in the tofu blocks that have just been fried.
5. Transfer two spoonfuls of soy sauce.
6, stir fry evenly to get out of the pot.
, 7, three fresh radish rolls
Ingredients: white radish 250g, mushroom100g, auricularia auricula 250g, red pepper100g, salt, sesame oil, dry starch and vegetable oil.
1, washed mushrooms, fungus and red pepper, cut into powder, and add salt, sesame oil and a little dry starch.
2. Stir well and make stuffing for later use.
3, white radish peeled and washed, cut into thin slices.
4. Blanch in boiling water, remove, pass cold water and drain.
5. Put the prepared three fresh fillings on the radish slices, roll them into rolls and code them into the plate.
6. Put the prepared radish roll into a steamer, steam it for 7-8 minutes after boiling, and take it out.
7. Sprinkle minced red pepper on the steamed radish roll, and then pour hot oil to make it fragrant.
, 8, orange two-color tofu
Ingredients: half piece of organic tofu, organic orange 1 piece, yam100g, salt, sugar, black sesame, white sesame and vegetarian oyster sauce.
1. Organic orange juice, yam rubbed into velvet.
2. Press the organic tofu into a paste, add sugar to half, add salt to the other half, and add yam paste to both.
3. Make the bean curd into cakes, stick white sesame seeds on the bean cakes with sugar, and stick black sesame seeds on the bean cakes with salt.
4. Fry the bean cake with organic coconut oil to the highest color, salted with oyster sauce, and sweet with orange juice.
, 9, fruit gurgling tofu
Ingredients: papaya, pitaya, red pepper 1 piece, old tofu 1 piece, 2 tablespoons tomato sauce, salt 1 teaspoon, sugar 1 teaspoon, vinegar 1 teaspoon, and water starch?
1, pitaya, papaya cut into pieces, tofu cut into pieces and soaked in hot water, add some salt to the water, which is lazy, and it is not easy to get rid of the beany smell.
2. Heat the oil in the pan, add the drained tofu and fry until golden brown. This step requires a little patience.
3, directly add the red pepper and stir fry, then add the fruit, and finally pour the sauce and stir fry to taste.
, 10, multicolored vegetable package
Ingredients: cabbage leaves, carrots, green beans, corn kernels, colored peppers, mushrooms and oil.
1. Cabbage leaves, remove the hard part.
2. Boil cabbage leaves in boiling water.
3. Take out the vegetable leaves and soak them in cold boiled water.
4. Thaw green beans and corn kernels, dice carrots and colored peppers,
5. Heat the pot and put a little oil in it.
6. Stir-fry diced carrots until soft, then stir-fry green beans and corn kernels for a while.
7. Add diced mushrooms and stir fry, then add diced colored peppers.
8. Put a tablespoon of oil and a little water, boil it slightly, drain the water and take it out.
9. Remove the cabbage leaves, drain them, lay them flat on a plate, put a spoonful of fried diced vegetables, wrap them up, and tie them up with boiled water.
, 1 1, vegetable meatballs
Ingredients: 200g of potato, 0g of carrot 1 00g, 20g of coriander, 2g of salt, and 0g of pepper1g?
1. Wash and peel potatoes, cut them into slices with moderate thickness, and steam them in a pot. If you are not sure whether the potatoes are steamed, you can gently tie them with chopsticks and put them into a bowl after steaming.
2, when steaming potatoes, wipe a little carrot silk, thick silk filaments can be, if you wipe thick silk, wipe it and then chop it with a knife.
3. Press the steamed potatoes into mud with a fork, then add salt, pepper, shredded carrots and chopped parsley, and mix them evenly.
4. Make the mashed potatoes with good taste and even stirring into small balls, which can be fried in a 70% hot oil pan or baked in an oven. If it is difficult to fry, you can switch to an oven, which will be much easier. The balls can also be changed into small cakes, which will be easier to operate. Dip it in ketchup or salt and pepper when eating.
, 12, stir-fry celery and smoke it dry.
Ingredients: raw materials: celery 300g smoked 1 lump salt 1 teaspoon (5g), 6 dried peppers.
1) Pick the leaves of celery, cut off the head, clean it and cut it into 4 cm long inclined sections; ?
2) Smoked and dried, cut into large pieces with a thickness of half a centimeter, and then cut into small pieces of 1/3; ?
3) After the pan is hot, pour in the oil, and when the oil is 50% hot, pour in the dried pepper and stir-fry for fragrance; ?
4) then put it in and smoke it, and fry it until it turns yellow slightly; ?
5) Pour in celery, stir fry a few times, add salt and mix well.
, 13, Su Xiang Su Yao Hua
Material: Lentinus edodes 15 flowers A material: cornmeal toothpick B material: ginger, nine-story tower soy sauce, sugar and sesame oil?
1.Soak mushrooms until soft, remove their heads, squeeze them dry with water, cut the inner cross with a knife, fix the shape with a toothpick, dip in corn flour (not too much), fry them with the toothpick for the first time, and then take off the toothpick and fry them for the second time. ?
2. Pour 1 spoonful of oil into the pot, pour the material B in sequence, add a little water and slowly boil it into viscosity with a small fire. Then pour the finished product of the method 1 into the pot and mix well.
Note: more sugar should be added to the sauce.
, 14, cashew corn kernels
Ingredients: cashew nuts, corn, cucumber, carrots.
1, peeled corn after cooking; Cucumber and carrot are diced with skin.
2. Fry cashews slightly, and set aside after drying.
3. Heat a little oil in the pan and saute Jiang Mo until it is seven or eight times ripe, then add corn kernels, cashews and cucumber diced, and finally season with salt and mushroom essence.
, 15, beans mixed with sesame sauce
Ingredients: 1 teaspoon of black sesame peanut butter, 2 teaspoons of soy sauce, 3 teaspoons of aged vinegar, a little chicken essence, sugar 1 teaspoon, and a little sesame oil.
1) Long beans are decapitated and tailed;
2) cutting into neat segments;
3) After boiling water, add beans, a little oil and salt, and blanch;
4) After cooking, take it out and soak it in ice water, which makes the taste more refreshing;
5) Add seasoning.
, 16, Lucky Volume
Ingredients: bean curd skin, mushrooms, vegetarian ham, cucumber and bean sprouts.
1, vegetarian ham, mushrooms, carrots, cucumbers (or green bamboo shoots), shredding, and washing bean sprouts;
2. Put it in the pot, add a little salt and fry together;
3. Put the fried vegetables on one side of the tofu skin and roll them up. Be sure to roll them as tightly as possible.
5. Put the rolled plain egg roll into the flour paste and roll it evenly;
6. Heat the oil in the pot to 7 minutes, fry it in the pot, fry it in a small fire until the color is golden, and then remove it;
7. Absorb the oil on the surface with kitchen paper, cut the diamond-shaped block and put it on the plate.
, 17, fried sweet potato rice balls
Ingredients: half a sweet potato, rice 1 small bowl, roasted laver 1 small piece, 2 spoons of sesame (cooked); American fresh sauce, sushi vinegar, sushi soy sauce, mustard.
1. Peel the sweet potato, steam it on fire (about 15~20 minutes), cool it and cut it into thick slices. ?
2. Roasted laver is fried with scissors into thin strips half a centimeter wide. ?
3. Mix the rice well with sushi vinegar. Dip a little sushi vinegar in your hand and knead the rice into a round cake with the same diameter as the sweet potato slices. ?
4. Heat the pan, add a little oil, fry the sweet potato slices until golden brown on both sides, and pour a little fresh sauce and fry again. ?
5. Put a sweet potato slice on each rice ball, fix it with cut laver strips, and then sprinkle with sesame seeds for decoration. ?
6. When eating, dip in sushi soy sauce and mustard juice.
, 18, cook tofu as usual.
Ingredients: old tofu 1 piece, a handful of peas, red pepper 1 piece of baked sauce: light soy sauce, sugar, salt and water starch?
1, North tofu washed and cut into small pieces 1 cm square, soaked in boiling water to remove the beany smell. Blanch peas for later use, wash red pepper and slice. ?
2, hot oil in the pot, add tofu and fry on medium heat until both sides are golden, and serve for later use. ?
3. Drain the peas, pour them into the pot and stir fry, then add the tofu and stir fry. Then pour the roasted juice in a small bowl and stir fry. When the juice is almost dry, add the red pepper and mix well. ?
, 19, stir-fried potato shreds
Ingredients: potato 1 piece, half green pepper and half red pepper, pepper 1 spoon.
Seasoning: salt12 tsp, pepper14 tsp, vinegar12 tsp, sesame oil14 tsp. Practice:
1, peel the potatoes, cut them into filaments and soak them in water to prevent oxidation and discoloration. Shred green and red peppers and soak them in water for later use.
2. Pour clear water into the pot, boil it with high fire, blanch it with shredded potatoes for half a minute, then take it out, soak it in cold water, take it out and drain it after cooling, and put it on a plate. Add seasoning and add shredded green and red pepper.
3, put a little oil in the pot, add pepper, turn on a small fire to heat the oil, and turn off the fire when the pepper turns dark and the oil smokes a little. Take out the pepper, pour the pepper oil on the shredded green and red pepper, and stir well.
20, Hongfu Qitian
Ingredients: 5 mushrooms, dried frozen tofu 1 piece, 3 dried mustard greens, 3 slices of ginger, star anise 1 piece, cinnamon 1 piece.
Seasoning: light soy sauce 1 tsp, light soy sauce 1 tsp, water 1 cup, crystal sugar 1 tsp, water starch 1 tsp, sesame oil 1 tsp.
1, frozen tofu, after thawing, cut into 3 thickness for later use; After the mushrooms are soaked, each pedicled oblique blade is cut into 4 pieces; Soak dried mustard in hot water until soft, and tear it into slender strips for later use.
2. Add seasoning 1 to shiitake mushrooms, steam them in a steamer for 10 minutes, and let them cool for later use.
3. Take a piece of tofu, put a piece of mushroom, put another piece of tofu, put another piece of mushroom, so alternately stack 3 pieces of tofu and 2 pieces of mushroom, and tie them with mustard strips to make vegetarian meat.
4. Pour 2 tablespoons of oil into the pot, saute ginger, star anise and cinnamon, add seasoning 1 and bring to a boil. After simmering for fragrance, remove the auxiliary materials, add the bundled vegetarian meat pieces, and cook on low heat until the soup is half.
5. Put the bean curd block into a heat-resistant container, add the soup, cover the container with a plate to prevent moisture from entering, steam it in a steamer for 10 minutes, then take it out, pour the soup into the pot, add seasoning 3, thicken it, and pour it on the plate of vegetarian meat block.
2 1, steamed lotus root pill
Ingredients: 500 grams of lotus root powder, appropriate amount of mashed potatoes, raw potato powder 12 grams, 30 grams of dried seaweed (1 small handful), appropriate amount of salt, appropriate amount of edible oil, and several pieces of green vegetables.
1, wash and peel the lotus root, put it on a small iron sieve to grind it into pieces, steam the potatoes and mash them, soak the dried seaweed in warm water for 2 minutes, then drain and chop them up.
2. Mix the chopped lotus root and mashed potatoes well, and season with a little salt first (because the dried seaweed is salty).
3. Put the shredded dried seaweed and raw potato powder together and mix well. At this time, add some salt to taste.
4. Take a pinch of ping-pong ball-sized material, put it in the palm of your hand and shake it in the same direction to shake out a round lotus root pill.
5. Put a green leaf in the small steamer and put the lotus root pill on the green leaf. (It is recommended to steam with green leaves) Lotus leaves or Indocalamus leaves.
6. Boil the water in the steamer with high fire, put on a small steamer, and steam for 10- 15 minutes. ?
Tips:
1, steamed lotus root pills must use green leaves as the bottom, and the fragrance effect after steaming out the bottom of lotus leaves or Indocalamus leaves is not as good as that of green leaves.
2. Stir the lotus roots in the same direction.
3, it is best to choose seven-hole lotus root, if you use nine-hole lotus root, you must remove some water from the broken lotus root.
4. There are three ways to eat steamed lotus root pills: eat them directly; Dip it in the juice and eat it.
, 22, lotus seed pine kernel corn
Ingredients: 40 lotus seeds, 2 cans of sweet corn1/,70g of pine nuts, 50g of cucumber, 30g of medlar, 0g of chopped green onion10g, 40g of edible oil, 20g of white sugar, a proper amount of salt and a half bowl of water starch.
1, soak the lotus seeds in cold water for more than 1 hour, then put them in water to cook (cooked in a few minutes), and take out the cold water for later use;
2. Pour out sweet corn and flush it under running water to control water;
3. The peeled pine nuts can be used directly when the pine nuts are shelled and endothelium removed, but I feel it is better to use raw pine nuts.
4. Soak Lycium barbarum in cold water for a while and remove it;
5, cucumber cut into diced (it is best to use green beans instead, the shape and color are better);
6, the pot is hot, put a little oil in the pot, pour the pine nuts into the pot, fry the pine nuts with a small fire until they change color slightly, and put them out for use;
7. Add the remaining cooking oil and heat it. Add corn, lotus seeds, cucumbers and medlar and stir-fry evenly.
8. Add the fried pine nuts, salt and sugar and stir well;
9. Then add water starch and stir well.
23, mushroom in tomato sauce?
Ingredients: Tricholoma, tomato sauce, sugar, soy sauce, white vinegar.
1, Tricholoma matsutake soaked in salt water for 5 minutes, and then washed with running water.
2. Soak the Tricholoma in boiling water
3, cooked (2 minutes) and then fished out.
4. Re-start a pot, pour olive oil and burn it for 50% heat.
5. Add tomato sauce
6. After stirring evenly, add one and a half spoonfuls of sugar and one tablespoon of soy sauce.
7. Add a teaspoon of white vinegar and stir well.
8. Pour in the cooked Tricholoma, stir-fry evenly, and collect the marinade by fire.
, 24, double melon lily
Ingredients: cucumber, lily and pumpkin.
1.Wash the cucumber and cut it into pieces diagonally with a wave knife for later use.
2. After the pumpkin is peeled, cut into rhombic pieces for later use.
3. Peel off a petal of fresh lily and wash it for later use.
4. Put water into the wok, put cucumber slices and lily blanched when the water boils, and pour out quickly.
5. Take the pan, add olive oil into the pan, saute pumpkin slices, add blanched cucumber slices and fresh lily, stir fry slightly, add mushroom essence and salt, and mix well. Finally, use appropriate amount of water starch to thicken (or omit), take out of the pan and plate.
25, diced mushrooms with double peppers in Xiangxi
Ingredients: Pleurotus eryngii, green pepper and red millet pepper.
(1) Wash Pleurotus eryngii and cut it into cubes for later use.
(2) Wash the green pepper and red millet pepper, and change the knife into round granules for later use.
(3) Add refined oil into the clean pot, heat it to 40% heat with strong fire, pour in diced Pleurotus eryngii, lubricate it with strong fire, take it out of the pot, and drain the oil. (4) Add a little refined oil into the pot, pour in green bell pepper and red millet pepper, stir-fry for a while, add Jiang Mo stir-fry, add drained Pleurotus eryngii diced, add 20 grams of clear water, stir-fry and mix well, add a little salt and mushroom essence, stir well (instead of monosodium glutamate), hook a little thin, pour a drop or two of sesame oil, and mix well.
, 26, Flammulina velutipes mixed with dried mushrooms
Ingredients: Flammulina velutipes 1 50g spiced dried bean curd, 5 carrots and half coriander1tree.
Seasoning: 2 tablespoons sesame oil 1 tablespoon soy sauce. You can add some spicy oil if you like spicy food.
1, peeled and shredded carrots, marinated with a little salt first.
2. Boil a half pot of water, first blanch the tofu, drain it, rinse it with boiled water and drain it.
3. Blanch the Flammulina velutipes and drain it.
4. Add Flammulina velutipes, dried fragrant mushrooms, shredded carrots and minced parsley together, then add seasonings and mix well.
, 27, matcha crispy Pleurotus ostreatus strips
Ingredients: Ingredients: Pleurotus ostreatus, matcha and white sesame.
Seasoning: dry yeast, flour, starch, baking powder.
1.Wash the Pleurotus ostreatus, change the knife into strips, and add a little salt, mushroom essence and dried starch for later use.
2. Add a little dry yeast to 60 grams of flour and add water to make a thin batter until it wakes up. About 2 hours, add a little baking powder and 20 grams of starch. Then add a little matcha and white sesame seeds to the paste, mix well and add a little refined oil to make matcha crisp paste for later use.
3. Take out the pan, add refined oil into the pan, when the oil temperature rises to about 40%, put the Pleurotus ostreatus strips into the matcha crisp paste made in step (2), roll them, then put them into the oil pan for frying, fry them until they are cooked, then put them into the oil again for re-frying, fry them until they are green and golden, drain the oil, and plate them.
Tip:
1.Choose fresh Pleurotus ostreatus and rinse it several times before eating to remove some chemicals.
2. When eating, you can eat it with vinegar and ginger powder, which has a special flavor.
28, tomato cauliflower
Ingredients: cauliflower 300g, tomato 300g, tomato sauce 1 tablespoon, sugar 1 tsp, salt 1/2 tsp, pepper 1/4 tsp.
1 break the small petals of cauliflower, soak them in light salt water for 20 minutes, take them out, peel the tomatoes and cut them into pieces.
2 Boil hot water in the pot, blanch the cauliflower and take it out.
3 put oil in the wok and heat it, pour in tomatoes and stir-fry the water; Slowly boil over low heat until the tomatoes are cooked and sauce-like, then pour in tomato sauce and stir well.
4 stir fry cauliflower until the soup is thick, add sugar, salt and pepper and stir well!
29. Sweet, sour and spicy lotus root slices (brothers who don't eat five meats can skip the onions and garlic)
Ingredients: 2 lotus roots (500g) of onion/4 ginger 1 small garlic, 5 cloves of pepper, about 30 dried red peppers 1 3 tablespoons of rice vinegar (45ml), 2 tablespoons of soy sauce (30ml), 2 tablespoons of sugar (30g) and salt/kloc-0.
1) Peel the lotus root, wash it, and cut it into 3mm thick slices. Peel and slice ginger, peel and pat garlic, and cut onion into sections for later use.
2) Pour clear water into the pot, heat it to boil, blanch it for 30 seconds, then take it out and soak it in clear water.
3) Pour oil into the wok and heat it over high fire. When the oil is 50% hot, add ginger slices, garlic and onion segments. After frying, add pepper, dried pepper and star anise, and continue to fry until the flavor of spices floats out, about half a minute.
4) Take out the lotus root slices, drain them, pour them into the pot, stir-fry for a few times, cook rice vinegar, pour in soy sauce, sugar, salt and water, and stir-fry for 2 minutes until the soup becomes sticky and can be wrapped on the lotus root slices. Put some monosodium glutamate before cooking, it will taste better.
30, hot and sour fried cabbage
Ingredients: Chinese cabbage, 3 pieces of dried pepper, 6 pieces of white sugar 1 tablespoon (1 5g) salt 1/2 teaspoons (3g) rice vinegar, 3 tablespoons (45ml) soy sauce1tablespoon (15ml) onion and 5 pieces of sesame oil.
(1) Wash the cabbage, cut it in half vertically, and slice the cabbage with the knife at an angle of 45 degrees.
(2) Dry peppers are broken by hand, or cut into silk with scissors (pepper seeds are also left). Slice the onion.
(3) Pour the oil into the pot, heat it with strong fire, and when the oil is 70% hot, add the dried shredded pepper and onion slices to saute.
(4) When the color of the shredded chili becomes slightly darker and the spicy taste can be smelled, pour in the cabbage slices and stir-fry for 2 minutes. Add sugar, salt, rice vinegar and light soy sauce, stir-fry for 1 min, and pour 2 drops of sesame oil before taking out.
, 3 1, spicy stir-fried assorted diced lotus root
Ingredients: lotus root 1 joint ham 1 00g green pepper1root dried bean curd 4 pieces.
Seasoning: 2 tablespoons (30ml) of Laoganma Chili sauce, soy sauce 1 tablespoon (15ml) of salt 1/2 teaspoons (3g).
1) Remove the pedicels and seeds from the green pepper, wash it and cut it into cubes. Dice ham. Dice dried tofu. Peel lotus root, wash and dice.
2) Heat the wok and pour the oil. When the oil is 70% hot, pour the diced tofu and stir-fry it with high fire for 1 min until the surface of the diced tofu turns yellowish. Add diced lotus root and stir-fry for 2 minutes.
3) Add Laoganma Chili sauce, stir-fry the soy sauce and salt evenly, then pour in diced ham and diced green pepper, and continue to stir-fry for 1 min.
Fried vegetables with cashews
Ingredients: 50g cashew nuts, lotus root, asparagus, broccoli and carrot, one red pepper, vegetable oil, sugar 1 tsp, and a little salt.
1, lotus root peeled and sliced. Remove the old roots of asparagus, wash it, and cut it into sections obliquely. Cut the broccoli into small flowers, peel and slice the carrots.
2. Blanch the vegetables in boiling water with a little oil and salt, remove them, rinse them with cold water and drain them;
3. Pour a little oil into the pot, pour cashew nuts after a slight heat, soak them in a small fire and fry them until cooked.
4. Pour the oil in the pot again. After heating, pour all the vegetables, stir fry quickly, then add the sugar and salt and stir well. Finally, pour in cashews and stir well.
33, Nut Tofu
Ingredients: bean curd, peanut kernel, walnut kernel, cooked sesame, onion, vegetarian fried soy sauce, sugar and salt.
1, wash the beancurd, cut it into 3cm cubes, put it in boiling water for 1 min, then take it out and drain it, and put it on a dish for later use.
2. Add peanuts and walnuts to a small fire pan and dry bake them to yellow. After the fragrance, take them out and put them on a plate to cool for later use. Add oil to the pan and medium heat. After frying, the tofu pieces will be golden on both sides.
3. Leave a little oil in the pan, add the onion (cut into small pieces) and stir-fry, then return the fried tofu to the pan, add water (or broth), stir-fry soy sauce and sugar, slowly collect the juice over medium heat, and add the right amount of salt when it is ready.
4. Put the tofu with the juice in a plate, sprinkle with baked nuts, and then pour the juice.
Dry fried spicy tofu
Ingredients: Beidoufu 1 box of fresh mushrooms, 4 carrots 1 root pepper 1 root, 4 tablespoons of Spanish olive oil (60ml) and 2 tablespoons of lobster sauce (30g)?
1) Cut the beancurd into 2cm square pieces, peel and slice the carrot, and cut the pepper into triangular pieces. Wash the mushrooms and cut them into small pieces. ?
2) Pour olive oil into the pot, and heat it with high fire. When the oil is 70% hot, add tofu blocks, fry them in medium and small fire and fry them into several golden faces, and then take them out. ?
3) Heat the bottom oil in the pot, add carrot slices when it is 70% hot, and add tofu blocks and lobster sauce after the mushroom blocks are fully fried. Do not add water and continue to stir-fry with medium and small fire for about 1 minute. ?
4) Finally, add the pepper pieces and stir-fry for 30 seconds before taking out the pot. If the salinity is not enough, you can add a little salt appropriately.
35, delicious pickled radish
Ingredients: half a white radish, 3 tablespoons soy sauce, 2 tablespoons vinegar, sugar 1 spoon, salt 1/2 tablespoons, cinnamon powder 1/4 tablespoons (or cinnamon).
1, peel and slice the white radish.
2. Mix the ingredients into a container, pour boiling water and mix well to make juice.
3. Soak the sliced white radish in the juice for 4 hours.
36, fried radish balls
Ingredients: materials: green radish, flour, Jiang Mo, salt.
1. Rub the green radish into filaments, cut it a few times with a knife, sprinkle with ginger and appropriate amount of salt to taste; ?
2. Add proper amount of flour and mix well, so that the shredded radish can just be kneaded into a ball; ?
3, hot oil in the pot, add the meatballs when it is 80% hot, and fry until golden.
, 37, cold five-color vegetables
Ingredients: Chinese cabbage leaves, lettuce, purple cabbage, cherry tomatoes, coriander (or mint), yellow and red peppers.
Seasoning: salt, mushroom essence, sesame oil, a small amount of white vinegar and sugar.
(1) Wash the leaves of Chinese cabbage, lettuce, purple cabbage and yellow and red peppers and cut them into pieces. Cut the cherry tomatoes in half and wash the mint leaves for later use.
(2) Put all the ingredients into a large bowl, add salt, mushroom essence, sesame oil, a small amount of white vinegar and white sugar and mix well.
Remarks: Enjoy this dish as soon as it is mixed. It is not suitable for a long time, and it will not taste good when it comes out.
38, shredded potatoes with vinegar pepper
Ingredients: 2 potatoes, green and red peppers 1 salt 2, Suyixian 2, white vinegar 1 min.
1, shred potatoes, shred green peppers, blanch potatoes and drain.
2, put a little oil in the pot, add raw materials and stir-fry, add salt and vegetable, stir-fry slightly, and finally add white vinegar and turn it over.
Features: crisp and refreshing
, 39, coriander fungus
Ingredients: northeast auricularia auricula, coriander, salt, soy sauce, mushroom essence, a little Chili oil and sesame oil.
Taste type: salty and slightly spicy
(1) The selected auricularia auricula is soaked in cold water and washed, and then washed with cold water; Wash coriander and cut into sections;
(2) Put all the ingredients into a large bowl, add salt, soy sauce, mushroom essence, a little Chili oil and sesame oil and mix well.
Remarks: If color matching is needed, a small amount of shredded red pepper or shredded carrot can be added; If you don't eat spicy food, you don't need to add Chili oil
40, Chili fried bean skin
Ingredients: Ingredients: dried bean skin, winter bamboo shoots, green and red peppers Seasoning: Meijia soy sauce, pepper oil, spicy oil, soy sauce, ginger?
1.Put the dried bean skin into a pot and pour it into cold water for soaking. Soft back, cut wide strips for use. ?
2. Peel off the shell of the winter bamboo shoots by hand, and blanch the meat in a hot water pot until it is cooked. Pour out, soak in cold water for a while, and drain. Cut into pieces for later use.
3. Wash the green and red peppers and cut into small inclined blades respectively. ?
4. Wash ginger, peel it and cut it into pieces.
5. Take the pan, pour a little refined oil into the pan, stir-fry Jiang Mo, stir-fry green and red pepper thoroughly, stir-fry until fragrant, and pour out.
6. Take another pot, pour a little refined oil into it, stir-fry the winter bamboo shoots, and stir-fry the bean skin strips thoroughly. Then add a little soy sauce, soy sauce, a little sugar and mushroom essence and stir-fry, continue to stir-fry, add green and red pepper and stir-fry, and finally pour a little pepper oil and spicy oil and stir-fry, and then take out the pan and plate. ?
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