Pat the cucumber

Nowadays, the thin strips of cucumbers with thorns are crunchy to eat. I still remember that during the previous summer vacation, my mother always asked me to eat more cucumbers when I was at home, saying that eating more cucumbers would help me lose weight and I would not be so fat. I really ate cucumbers for more than a month... Fortunately, the cucumbers themselves tasted good, and I didn't get tired of them.

When it comes to photographing cucumbers, this one is very simple. Wash the cucumber, cut it in half into long strips, pat the cucumber a few times with a knife, cut it diagonally into small sections, pour it into a bowl, then add minced garlic, coriander, appropriate amount of salt, sesame oil, and vinegar, stir and put on a plate. Okay, just take a photo of the cucumber, it’s really very simple.

Cumin Pleurotus ostreatus

Ingredients: appropriate amount of Pleurotus ostreatus

Accessories: appropriate amount of freshly ground cumin powder, appropriate amount of salt and light soy sauce, vegetarian oyster sauce (optional) ) Appropriate amount, 3 small spicy peppers

Method:

1. Wash the oyster mushrooms, blanch them in boiling water for two minutes, and drain. Remove seeds from small peppers and cut into sections.

2. Saute cumin grains over low heat until fragrant, then grind into powder. spare.

3. After the oil is hot, add chopped green onions and peppers and stir-fry until spicy.

4. Add the oyster mushrooms, stir-fry for a few minutes, add a little light soy sauce or oyster sauce, and continue to stir-fry. If you like it softer and cooked, add some water, cover and simmer for a while. If you like it chewy, just fry it for five or six minutes.

5. Taste and add salt. Finally, turn up the heat, sprinkle in cumin powder and chicken essence, stir evenly, and that's it.

6. You can also add some pepper powder at the same time. Anyway, the main flavor is cumin. In addition, squeeze out the water from the oyster mushrooms, fry them in batter, and sprinkle some cumin powder or pepper salt, which is also delicious.

Stir-fried shredded tofu with hot pepper

Ingredients

1 tofu skin; 2 hot peppers; a little minced garlic; a little salt; appropriate amount of olive oil

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Method

Wash and cut the pepper into thin strips, and cut the tofu skin into strips

Pour a little olive oil into the pot, add minced garlic and stir-fry until fragrant

Add shredded tofu and stir-fry evenly, pour half a bowl of water, add salt to taste, cook until the water is almost dry

Add shredded pepper and stir-fry until slightly soft, remove from the pot< /p>

Fried pork with fungus

Ingredients

100 grams of pork tenderloin; more than 10 fungus; 1 section of green onion; 15ml of light soy sauce; 3ml of vinegar; a little water starch ; Cooking wine 5ml; Salt 1.2g; Chicken essence 2g

Method

Cut the pork tenderloin into thin slices, add light soy sauce, cooking wine and water starch and marinate for ten minutes

Cut the green onion into diagonal sections and mince the ginger

Put oil in the pot and put it in when the oil is hot Add the minced ginger, add the meat slices and stir-fry until it changes color, set aside.

Put oil in the pot. When the oil is hot, add the green onion, fungus, and light soy sauce and stir-fry for two minutes. Add the meat slices, stir-fry evenly, and cook. Vinegar, add salt and chicken essence to taste

Steamed tender pork ribs

Ingredients preparation:

Short ribs, oyster sauce, cooking wine, sugar, corn starch, raw Smoke, salt, scallions, ginger, red pepper, chives

Method:

1. Chop the ribs into small pieces, the smaller the pieces, the better. Wash off the bone residue and soak in cold water for 15 minutes. Remove after a few minutes.

2. Put the light soy sauce, oyster sauce, cooking wine, salt, sugar, green onions, shredded ginger, and star anise into the ribs bowl. Adjust the amount according to your own taste. Add sugar to increase the freshness, because raw Both soy sauce and oyster sauce are salty, so add an appropriate amount of salt and break the star anise into small pieces.

3. Mix thoroughly and marinate in a cool place for more than 2 hours. You can turn it over twice during the process to evenly absorb the flavor.

4. Before steaming, scoop two tablespoons of cornstarch into the marinated pork ribs and mix evenly. Adding starch can lock in the gravy, which is the same as adding starch to marinate fried shredded pork.

5. Arrange the ribs on a plate, it will look more beautiful. If you don’t mind the appearance, you can arrange it or not; put the ribs into the steamer, steam it for 20 minutes over high heat, and then take it out of the pot. Sprinkle with minced red pepper and chives.

Braised Hairtail

Ingredients and ingredients: Hairtail segments, green onions, ginger, spicy millet, garlic cloves, light soy sauce, cooking wine, steamed fish drum oil, flour

Clean the hairtail, use a knife to remove the internal organs and wash them, cut the green onion into sections, slice the garlic cloves, and shred the ginger.

Drain the processed hairtail, add a spoonful of light soy sauce and a spoonful of cooking wine, and then Add a little flour, mix well and marinate for 15 minutes.

Heat a pan, add oil, add shredded ginger and sauté until fragrant.

Add hairtail and fry until browned on both sides.

Add a spoonful of light soy sauce, a spoonful of cooking wine, and a spoonful of steamed fish drum oil. Add the green onions and garlic cloves and stir evenly. Be careful not to break the hairtail when turning.

Add water to the level of the hairtail, reduce the heat to medium-low and simmer for 5 minutes.

If you like the soup to be more juicy, you can turn off the heat before serving. If you like the soup to be thicker, you can reduce the juice. Put the cooked hairtail on a plate, sprinkle with millet and spicy and start eating.