Ingredients squid
Seasoning edible oil, cooking wine, fresh soy sauce, onion, ginger, dried pepper.
Production steps
1, squid to remove internal organs and body membrane, wash with water.
2. Cut the squid into strips about 2 fingers wide and cut off the squid whiskers; Shred onion, ginger and dried pepper.
3, add water to the pot to boil, pour 2 spoonfuls of cooking wine, and put the squid into the pot; After the water boils again, blanch for 2-3 minutes, remove the cold water, squeeze out the water, and plate.
4. Pour 3 spoonfuls of fresh soy sauce on the scalded squid and spread with shredded onion, shredded ginger and shredded dried Chili; Heat the oil in a wok and pour it on the shredded onion.
For more details, please refer to: how to make squid meat tender and delicious is very simple, and the seaside people tell you that the method is actually very simple.
Ingredients shrimp
Seasoning edible oil, tomato sauce, sugar, salt, seafood soy sauce, onion, ginger, coriander leaves.
Production steps
1. Wash prawns, cut them along the back of prawns from the joint between head and body to the penultimate joint at the tail with scissors, and draw shrimp lines.
2. Chop chopped green onion and ginger slices for later use; Take 3 tablespoons of tomato sauce and 3 tablespoons of sugar, and add water to make a sauce.
3. Pour cooking oil into the pot, add chopped green onion and ginger slices to saute until fragrant, add prawns, and add 1 tbsp seafood soy sauce and stir-fry until it changes color.
4. Pour in the prepared sauce, add appropriate amount of water, and add 1 tablespoon salt to taste. Bring the fire to a boil for about 3-5 minutes.
5. Collect the juice on high fire until the soup is thick, and put it in the fragrant leaves.
For more details, please refer to: stir the bowl juice into shrimp, which is red and bright in color, sour and sweet, and children can directly grab it and chew the skin.
Ingredients: ribs, mushrooms, onions
Seasoning edible oil, rock sugar, sugar, salt, star anise, cooking wine, soy sauce.
Production steps
1, chop the ribs into small pieces, wash them with clear water, put them in a pot with cold water, add a little cooking wine, and cook for 5 minutes on high fire; Wash the blood off the cooked ribs with warm water.
2, Tricholoma washed and sliced. Boil water in the pot, blanch the Tricholoma after the water boils, blanch the blanched Tricholoma with cold water, and drain the water for later use.
3. Pour cooking oil into the pot, add rock sugar, and stir-fry slowly on low heat; Stir-fry the rock sugar until it bubbles, and the color is red and bright. Add spareribs, stir fry quickly and color.
4. Heat water to remove ribs, add onion and star anise, add salt, sugar and soy sauce to taste according to your own taste, and cook for about 5 minutes.
5. Pour the cooked ribs into the electric pressure cooker and select the ribs for cooking.
6. Pour the pressed ribs into the pot, remove the onion and star anise, add the mushrooms, stir well, and collect the juice and get angry. When the soup is thick, you can put it on a plate and take it out of the pot.
For more details, please refer to: Braised pork ribs are made in a pressure cooker, which is time-saving and delicious. Children like to soak rice in soup.
Ingredients: chicken gizzards and peppers.
Seasoning edible oil, garlic hot sauce, cooking wine, cumin grains, garlic slices, ginger slices, chopped green onion.
Production steps
1. Wash chicken gizzards with clear water for several times, clean the yellow fascia on them and slice them; Wash the pepper and cut it into small pieces for later use.
2. Pour the dry water in the pot into the cooking oil and saute the shallots, ginger and garlic; Pour in the chicken gizzards, sprinkle with a little cooking wine, and stir fry quickly over high heat. Seeing that the chicken gizzards turn slightly white, add a spoonful of garlic chilli sauce and stir well.
3. Add chopped peppers, stir fry a few times quickly, and sprinkle with cumin to serve.
For more details, please refer to: Chicken gizzards used to be the liver of a small county, which is more delicious than kebabs, and beer can't stop them.
Ingredients: asparagus, Flammulina velutipes, minced garlic and chopped green onion.
Seasoning edible oil, oyster sauce, Chili oil, seafood soy sauce.
Production steps
1. Wash asparagus and peel off the skin; Wash Flammulina velutipes and tear them into small flowers.
2. Pour the water into the pot to boil, sprinkle a little salt, and blanch asparagus and Flammulina velutipes in the water for about 1-2 minutes; Remove the cold water and drain it for later use.
3. Pour oil into the pot, add minced garlic, add 3 spoonfuls of oyster sauce, stir-fry slowly on low heat, stir-fry until golden, and the fragrance will come out.
4. All two sections of asparagus are placed at the bottom of the plate; Then add Flammulina velutipes. Spread the fried garlic and Chili oil on the Flammulina velutipes in turn, pour 3 tablespoons of seafood soy sauce with a small spoon and sprinkle with chopped green onion.
Please refer to the more detailed method: blanch asparagus and Flammulina velutipes with water, which is simple and delicious, but not fat, and pay attention to seasoning.
Ingredients: Dutch beans, Cantonese sausage.
Seasoning edible oil, salt, chicken essence, sesame oil, garlic.
Production steps
1, boil water in the pot, add 1 spoonful of salt after the water boils, and then put the washed peas in blanching water for about 3 minutes; Take out the supercooled water and drain it for later use. Slice Cantonese sausage and cut garlic cloves.
2. Heat the oil in the pan, stir-fry the Cantonese sausage until the oil is exhausted, and saute the garlic.
3. Pour in peas and stir well, season with salt and chicken essence, and pour in sesame oil.
More detailed practices can be referenced: more nutritious than beans, crisp and refreshing. Girls often eat and lose weight in beauty.