material
Two knives on pig's hind legs, green pepper, bean paste, soy sauce, garlic and pepper.
working methods
1. Wash the meat, cook it in cold water, take it out and let it cool, and cut it into thin slices.
2. After the pot is hot, add the meat slices, stir fry constantly, and all the oil will burst open.
3. Add green pepper, bean paste, soy sauce, lobster sauce and pepper, stir fry properly, and then add salt.
skill
1. Pay attention to less salt.
2. Be sure to choose good bean paste.
3. Personally, I think pork with two knives on the hind legs is more suitable for stew than pork belly, because pork with two knives is more compact than pork belly, and the proportion of fat and thin is good.
2. Mapo tofu
material
Tender tofu 500g minced beef 100g Pixian bean paste 2 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon cooking wine 1 tablespoon.
2 onions, 4 cloves of garlic, 3 slices of ginger, and 2 tablespoons of pepper 15g of starch vegetable oil.
working methods
Prepare the required materials
Dice tofu, soak it in salted boiled water 10 minutes, then take it out and drain it for later use.
Put vegetable oil in the wok, add pepper, stir fry over low heat, and remove the pepper particles. Add Jiang Mo, minced garlic, chopped green onion, and bean paste, stir-fry over low heat, and stir-fry to get ruddy red oil.
Add minced beef and stir-fry until the minced beef becomes discolored and immature.
Add diced tofu
Add stock (or water), add a little sugar and light soy sauce, and cook for about 3-5 minutes.
Thicken with water starch.
Cook until the juice is thick and bright, sprinkle with chopped green onion and put on a plate (preferably add green garlic seedlings). If it is not hemp enough, sprinkle with pepper powder.
3. cumin potatoes
material
Medium potato 2 cumin 1 small spoon of pepper noodles 1 small spoon of pepper noodles 1/2 small spoons.
Coriander, a handful of ginger, 2 slices of garlic, 2 cloves of oil, 2 tablespoons of 30ml salt, 5g.
working methods
After washing the potatoes, put the skin in half a pot of cold water, add 2g salt to the water, boil over high fire, and cook for about 20 minutes until the potatoes are cooked and soft.
Cool the cooked potatoes in cold water, take them out, peel them and cut them into 2 cm cubes.
Heat a wok over high heat and pour in oil. When the oil is hot, add cumin and stir-fry for 15 seconds, then add potato pieces, ginger slices, minced garlic, pepper noodles and the remaining 3g salt, and stir-fry for 3 minutes.
Put the fried potato pieces into a preheated oven and bake at 220 degrees for about 10 minute. Sprinkle chopped parsley before eating.
4. Fish-flavored eggplant seeds
material
Long eggplant 1 Pixian watercress 15g onion 1 ginger 1 garlic 2 cloves of salt 4g.
Vinegar 20ML cooking wine 5ML sugar 10g water starch 20ML
working methods
Cleaning eggplant, cutting into hob blocks, chopping Pixian watercress, onion, ginger and garlic respectively, and mixing all seasonings into juice.
Don't pour oil into the pot, put the eggplant pieces in the pot to dry.
Stir-fry until the eggplant becomes darker and smaller, and some will be served.
Pour a little oil into the pot, pour chopped Pixian watercress, stir-fry red oil, and be careful not to fry it; At this time, add ginger, half onion and garlic to make it fragrant.
Pour in the fried eggplant and stir well.
Pour in the sauce and stir-fry until the soup thickens.
Sprinkle the remaining chopped green onion and serve.
5. Corn ribs soup
brief introduction
Our goal is: to moisturize without swelling ~ ~ ~
Wax gourd has the effect of diuresis and edema elimination, which may be known to everyone. I would like to add that wax gourd and corn are also good helpers to lose weight, and MM during weight loss can also stew this soup with confidence.
material
Pork ribs, ginger, white vinegar, corn, wax gourd, salt, pepper and chopped green onion.
working methods
Wash the ribs and soak them in water for about half an hour.
Put less oil in the soup pot, add ginger slices and stir-fry the ribs slightly.
Add enough water at one time and drop a few drops of white vinegar.
After the fire boils, turn to low heat and simmer for about 2 hours.
Add corn and wax gourd, season with salt, and cook for about 15 minutes.
Add pepper to taste and sprinkle with chopped green onion.
6. scrambled eggs with tomatoes
brief introduction
Scrambled eggs with tomatoes is probably the first dish for beginners. This is a rice killer. Let's turn mediocrity into magic.
material
Tomatoes, 4 eggs, 4 salted chopped green onion.
working methods
Add salt to the eggs and beat well.
Cut the tomatoes into pieces.
Put the right amount of oil in the pot. When the oil is hot, pour in the egg mixture and stir-fry it into pieces.
Take out the eggs for later use.
Add oil to the pan, heat the oil, pour in the tomatoes, add salt and stir fry.
Add scrambled eggs and stir well.
Sprinkle chopped green onion on the plate.
7.anchovies with garlic paste
brief introduction
Cucumber with garlic paste, a cold salad that everyone likes to eat, will taste better if the method is professional. Try it if you don't believe me! !
material
Cucumber garlic salt sugar rice vinegar sesame oil chicken essence
working methods
Cucumber (optional) and garlic are washed and peeled.
Pat the cucumber into pieces horizontally with a knife.
Tilt the knife and make the cucumber slices into inclined blocks.
Marinate cucumber 10-20 minutes with salt.
Pour some water from the pickled cucumber.
Add garlic paste
Add appropriate amount of sugar, rice vinegar, sesame oil and chicken essence, and mix well (the amount of vinegar must be controlled, and it will not taste good if it is too sour).
8. Steamed beef with flour
material
Rice 150g star anise beef 800g ginger 1 60g small spicy bean paste.
Salad oil 1 tbsp salt, coriander and pepper
working methods
Rice and octagonal sannai
Put it in a clean pot and stir-fry over low heat until the rice grains are slightly yellow.
And then put into a grinder to grind into powder.
Slice beef, slice ginger, and mix in beef.
Add refined rice flour, spicy bean paste and salad oil.
intensive mixing
Carefully spread it on the steamer.
Steam on medium fire, after SAIC, 15 minutes. Take it out, sprinkle some pepper powder and some coriander.
9. Whistle steamed eggs
brief introduction
Eggs, minced meat, minced onion and ginger, soy sauce, salt and oil.
working methods
Prepare materials. Fresh meat foam bought in the supermarket should be packed in fresh-keeping bags before being frozen in the refrigerator, and then crushed and frozen with the palm of your hand. The next time you use it, soaking it in cold water will thaw quickly. As shown in step 1
Beat the eggs in a bowl and add a little soy sauce and salt.
Stir the egg mixture evenly.
Filtering the egg liquid with a mesh screen can make the steamed eggs more tender and smooth, and filter out the protein that has not been stirred evenly. (If there is no screen, this step can be omitted.)
Add warm water twice as much as the egg liquid (it is advisable not to burn your hands)
Stir well, filter out the floating instant noodles in the egg mixture, and finally cover it with a lid or plastic wrap and put it in a steamer.
Put cold water on the pot, turn to medium heat and steam for about 10- 15 minutes. (depending on the size of the container and the number of eggs)
We can stir-fry the meat foam while steaming. Heat oil in a wok, add ginger slices and stir-fry until fragrant, then take out ginger, add chopped green onion and stir-fry with minced meat.
Add a few drops of cooking wine, stir-fry the meat until the color turns white, add a little soy sauce and light soy sauce, and add a little water to stir-fry.
Sprinkle chopped green onion, add a little salt and sugar to taste, and then stir fry.
Pour the fried meat foam on the steamed eggs.
Steamed eggs with tender and delicious meat foam are ready. Garnish coriander and sesame seeds and you can eat them.