Chopped pepper beef raw materials:
300g minced beef
It is best to eat beef and ham with a little fat and twist it out without fascia. You want to eat it. You can also use fat and thin beef tendons, but the disadvantage is fascia. If you like pure lean meat, you can also use beef ham. This dish is not too demanding on the choice of ingredients)
Pepper150g
Appropriate amount of onion and ginger
Seasoning:
One teaspoon of pepper powder, two teaspoons of cooking wine, one and a half teaspoons of light soy sauce, half teaspoons of Pixian bean paste, one teaspoon of sesame oil, salt and chicken essence.
Exercise:
1. Add a tablespoon of cooking wine, a teaspoon of pepper, a half teaspoon of soy sauce and a quarter teaspoon of salt to the minced beef.
2. Stir well and marinate for 15 minutes.
3, pepper minced (choose long pepper, this taste is spicy and enjoyable, with a few red peppers. If you don't eat spicy food, use green peppers that are not spicy, but the taste is much worse. After all, this is a heavy-flavored dish. )
4. Chop the onion and ginger about 10g (stir-fried more than usual, because the beef is directly chopped and has a strong fishy smell, so adding more materials can remove the fishy smell and improve the taste. )
5, put cold oil in a hot pot, saute shallots and ginger.
6. Pour in half a spoonful of bean paste and stir fry in red oil (bean paste is very salty, so this dish basically needs no salt for half a spoonful, and finally a little chicken essence is enough).
7. Pour in minced beef and stir fry quickly.
8. Add a tablespoon of cooking wine and soy sauce. At this time, the water in the beef is slowly forced out (there is still more water in the pot at this time, and the whole process needs to be fried)
9. Stir fry until the water is almost completely dry, and pour in chopped pepper.
10. At this time, you can see that there is no extra water in the pot and the minced beef is scattered.
1 1. Pour a little sesame oil and add a little chicken essence to the pan.
Spicy potato beef material: beef 500g potato 1 carrot 1.
Ingredients: 2 green peppers 1 millet peppers (you can add more if you like spicy food), 2-3 cloves of ginger and garlic.
Seasoning: 2 tablespoons soy sauce 1 tablespoon cooking wine 1 tablespoon salt 5g chicken powder 5g rock sugar 2.
Exercise:
1. The materials are ready.
2. Dice carrots, potatoes and green peppers for later use.
3. Slice the ginger, peel the garlic and cut the millet pepper.
4. Cut the beef into the size you like against the stripes.
5. Put the beef in cold water, add ginger slices and boil the bleeding water.
6. Then take it out, rinse it with warm water and dry it.
7. Heat the oil in the pot until the 7th and 8th layers are cooked, and then stir-fry the beef.
8. Stir-fry the beef until it is slightly burnt. Add ginger, garlic and pepper.
9. Add soy sauce, soy sauce and cooking wine and stir-fry until the color is the highest.
10. Add a proper amount of water (beef is preferable) and boil.
1 1. Transfer to a casserole, add crystal sugar, boil over high fire, and simmer over low heat 1.5 hours.
12. Add carrots and potatoes and continue to stew for half an hour.
13. Add the green pepper, collect the juice over high fire, and stir while collecting the juice.
14. When the juice is thick, add a proper amount of salt and chicken powder.
Fish-flavored shredded pork ingredients: lean meat (moderate amount), winter bamboo shoots (moderate amount), black fungus (moderate amount) and carrots (moderate amount).
Seasoning: onion (moderate amount), garlic (moderate amount), ginger (moderate amount), homemade chopped pepper (moderate amount), broth (or water) (moderate amount), salt (moderate amount), sugar (moderate amount), vinegar (moderate amount), soy sauce (moderate amount) and starch (moderate amount).
Exercise:
1. Prepare materials
2. Shred the soaked auricularia auricula, Flos Magnoliae, lean meat and onion, ginger and garlic.
3. Marinate the shredded pork with a little salt, cooking wine and starch. Mix with starch, salt, sugar, vinegar, soy sauce and broth (or water) to make sauce.
4. Cool the oil in the hot pot. After the oil temperature, the shredded pork is quickly fried.
5. Stir-fry until the meat turns white, then put the shredded pork on the side of the pot (or take it out) with a shovel, and add homemade chopped pepper, minced garlic and Jiang Mo to the base oil to stir fry.
6 Stir-fry the shredded pork evenly.
7 Add shredded carrots soaked in water in advance and stir-fry for about one minute.
8 Then add the shredded Flos Magnoliae and shredded black fungus and stir-fry for a while.
9 pour in the sauce. When the soup thickens, add chopped green onion and stir well.
Tip:
◎ Winter bamboo shoots can be bought in fresh-keeping packages, as long as the white calcifications in the bamboo shoots are washed clean, without ironing. No, it's not bad to use water bamboo instead.
◎ Add some dry starch when soaking dried auricularia auricula, which will help to remove the dirty substances on auricularia auricula. It is advisable to soak the hair in warm water before cooking, and the part that is still tight after soaking is not suitable for eating. Fresh auricularia auricula contains toxins and cannot be eaten. Auricularia auricula has anticoagulant effect, and people with hemorrhagic diseases should not eat it. Pregnant women should not eat more.
Try to make this dish with pickled peppers or chopped peppers. It is best not to use Pixian bean paste, which will make the food taste very heavy, with sauce flavor but no fishy smell.
Peasant fried meat materials:
400g pork belly with skin, green and red peppers each 1 piece.
Seasoning:
1 spoon douchi, 3 shallots, 3 slices of ginger, 4 cloves of garlic, 1 spoon of cooking wine, 1 spoon of soy sauce, 1 spoon of vegetable oil, 1 spoon of sesame oil, a little chicken essence and a little white pepper.
Exercise:
1, prepare the required materials.
2. Wash the pork belly and cut it into thin slices.
3. Add soy sauce, a little vegetable oil and white pepper, mix well and marinate for 15 minutes.
4. Wash the green and red peppers and cut them into strips.
5. Pour a little vegetable oil into the wok and add ginger and garlic when the oil temperature is 70% hot.
6. Add pork belly.
7. Stir fry repeatedly until the oil is out. After the meat turns golden brown, the pork belly is served for later use.
8. Leave the bottom oil in the original pot, add chopped green onion and stir fry, then add green pepper and stir fry for a while, then add lobster sauce and stir fry until it tastes delicious.
9. Pour in the fried pork belly, add soy sauce and a little vinegar and stir fry quickly for two minutes. Finally, add a little chicken essence to taste and a little sesame oil.
Tips:
If you are worried that a bad knife will cut the pork belly too thick, you can put it in the refrigerator for a while before cutting it.
Soy sauce and lobster sauce have salt, so there is no need to add salt.
Spicy people can use spicy green and red peppers instead, or add some chopped peppers to make the taste more intense.
Materials required for fish-flavored tofu: tofu, pork, red bean paste, pepper, chopped green onion, garlic, refined salt, cooking oil, broth, clear water, raw flour, shredded ginger and sugar.
Production steps:
1: Wash tofu and cut into small cubes.
2. Wash the pork and chop it into minced meat. Add a little salt and stir well. Dice pepper and garlic, and shred ginger.
3: Heat the right amount of oil in the pot, pour in garlic, pepper and shredded ginger and stir-fry.
4: Spoon a tablespoon of red bean paste and stir-fry over high heat until the sesame oil flows out.
5: Add the meat foam and stir-fry until it changes color. Add water and strong alcohol broth and bring to a boil.
6: Pour in the tofu, don't stir fry with a shovel, gently turn the tofu from the bottom with a shovel, so it won't stick to the pot.
7: spoon in the right amount of sugar and add water starch.
8: Gently turn the tofu with a shovel, cook it over medium heat until the soup is thick, and then sprinkle with chopped green onion.
Small:
Answer: Tofu itself is soft. Don't stir vigorously with a shovel when you put it in the pot to avoid caking.
B: Red bean paste itself has a salty taste, so there is no need to add salt.
C: After adding water starch, turn to medium heat until the juice is slightly thick. In case of fire, it is easy to dry the soup and let the tofu stick to the pot.
Sweet and sour sauce: 250g sparerib, yellow wine 1 spoon (15ml), soy sauce1/2tbsp (7ml), Zhenjiang balsamic vinegar1/2tbsp (7ml), egg white, rock sugar, 3g of salt, 2 tsps of starch (7.
Exercise:
1. Cut the ribs into 3cm long pieces.
2. Add salt and yellow wine and mix well. Add egg white after pickling for half an hour.
3. Add 2 teaspoons of starch, and grab well for later use.
4. Pour enough oil into the pot, and pour more. The actual amount is not much, but ribs are the best.
5. Heat the oil in the frying pan to 70% heat and add the ribs.
6. Fry until golden brown. I like it older, so I want it fried thoroughly. Take out and drain for later use.
7. Take the oil, put 1 tablespoon water (15ml) in the pot, and add a small piece of rock sugar, which is about the same size.
8. Heat slowly with a small fire
9. Water burns less and less. You can add some more water until the rock sugar melts.
10. Stir-fry until the melted rock sugar becomes caramel.
1 1. Add the fried ribs, heat them over medium heat, and keep stirring to make the caramel sauce evenly wrapped on the ribs.
12. Add light soy sauce and stir fry a few times.
13. Add balsamic vinegar and stir well. If it takes too long, the vinegar will dissipate. 14. finally, sprinkle with white sesame seeds and serve.
Cooking skills:
Most of the sweet and sour rows in Shanghai are cold dishes. It tastes better when it's cold, and it looks better with white sesame seeds.