Play the most beautiful "concerto" to upgrade the taste buds and satisfy everyone's pursuit of food. If you like food and cooking as much as I do, you are welcome to stay here and have a rest. Thank you for leaving the most beautiful trace. Let's cook and grow together. Delicious home-cooked lunch series, economical, clean and hygienic, is deeply loved by adults and children.
Sichuan style fried liver materials: pork liver, fungus, carrot, cucumber, onion ginger, vinegar, soy sauce, sugar, salt, rice wine, bean paste and oil. Practice: 1. Wash the pig liver with cold water, take it out and cut it into blocks. Soak the cut liver in cold water, pour a little white wine into the water, soak for half an hour, and wash it by hand continuously; Add a proper amount of salt, sesame oil and a spoonful of dry starch to the pig liver, grab it evenly, and then marinate it for 15 minutes;
2. Stir-fried lamb liver with onion and ginger, cucumber slices and carrot slices; 3. After the soaked auricularia auricula is cleaned to remove the sediment, it is broken into small flowers and blanched in a water pot; 4. Take a small bowl, add vinegar, soy sauce, sugar, salt and rice wine, and put the chopped sweet noodle sauce and onion ginger into it and stir well;
5. Put the right amount of oil in the pot. After the oil is boiled, put the marinated pork liver into the pot and stir-fry, and shovel it out as soon as it changes color; 6. Leave the bottom oil in the pot, add the onion and ginger until fragrant, stir-fry the cucumber and carrot slices and fungus evenly, add the smooth pork liver, add the prepared juice, boil over high fire, and stir-fry the sugar color out of the pot and plate.
Chicken oil and fungus water gluten chicken materials: Tugong chicken, water gluten, dried Agrocybe aegerita, chicken oil and fungus, blood heat, salt, chicken essence, pepper, pickled fish hot pot, pepper oil and pork suet. Practice: 1. Cut the Tugong chicken into small pieces and cut them into blocks with hot blood for later use;
2. Soak the dried Agrocybe aegerita and cut into sections about 3 cm long; Wash the chanterelle for later use; 3. Boil pork suet in a pot, stir-fry chicken pieces with black pepper until the water vapor is dry, add Agrocybe aegerita and stir-fry, then add pickled fish hot pot fire to boil, and add chanterelle to simmer for one hour; 4. After one hour, add blood clots and water gluten to cook for a while, then add salt, chicken essence and pepper to adjust the taste, and finally pour a small amount of pepper oil out of the pot and set the plate.
Cold bean curd roll material: soybean oil skin, carrot, cucumber, fragrant lai, salt, soy sauce, vinegar, sesame oil, shallot, garlic, pepper oil and oil pepper. Method: 1, garlic mashed, and a small amount of cold boiled water mixed with garlic water; Lai Xiang goes to the roots and washes, and the shallots are cut into onion segments; Shred cucumber and carrot;
2. Boil the water in the pot and take out the shredded carrots in the water. Sanshengshi Sanliang; Cut the bean curd skin into cubes, put it in a pot and soak it in water, then take it out; 3. Take cucumber and shredded carrot, add proper amount of salt, sesame oil and a part of garlic water, mix well and weigh.
4. Make thousands of skins, spread the mixed double yarns on them, roll the thousands of skins in one direction, tie them with incense, tie them one by one, and set them on the plate; 5. Add soy sauce, oil pepper, pepper oil and rice vinegar to the remaining garlic water to make a sauce, pour it on a thousand rolls and decorate it with chopped green onion.