Sauté ed mushrooms with cabbage
Ingredients: Chinese cabbage 1, fresh mushrooms 300g, proper amount of oil and salt, onion 1, ginger 2, garlic 2, oyster sauce 1, soy sauce 1,
Exercise:
1. Peel the leaves of Chinese cabbage, soak them in clear water for a few minutes to remove pesticide residues, wash them, drain the water, cut off the roots of mushrooms and wash them.
2. Tear the mushrooms into two halves, the larger mushrooms into three pieces, and the cabbage into pieces for later use.
3. Boil the pot with water, add mushrooms and blanch until soft, and take out the water to control drying.
4. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices, saute until fragrant, add cabbage and stir-fry until the cabbage is broken.
5. Add mushrooms and stir well, then add oyster sauce, soy sauce, a little salt and fire, stir well quickly, turn off the fire and serve.
Fried vermicelli with mung bean sprouts
Ingredients: mung bean sprouts 400g, vermicelli 1 stick, garlic sprout 1 stick, proper amount of oil and salt, onion 1 piece, ginger 1 slice, soy sauce 1 spoon, a few drops of rice vinegar.
Exercise:
1. Soak the vermicelli in warm water for half an hour-1 hour until the vermicelli becomes soft and has no hard core. Wash the garlic seedlings and cut them into inches.
2. Peel off the bean skin of mung bean sprouts and wash it. The naturally cultivated bean sprouts have good roots and no rotten roots and tips, while the bean sprouts soaked in chemical fertilizers have short roots, few roots or no roots.
3. Control the water content of the soaked vermicelli, add 1 tbsp salad oil, and mix evenly, so that the vermicelli will not stick to a ball and will not stick to the pot when frying.
4. Heat the oil in the pot, add the chopped green onion, stir-fry the mung bean sprouts with ginger powder, pour a few drops of rice vinegar, and stir-fry the mung bean sprouts until they are broken. When frying, add a little ginger to neutralize its coolness, add some vinegar appropriately, and save water and vitamin C, so that it tastes good.
5. Add vermicelli, add salt, pour in light soy sauce, stir-fry quickly and evenly, add garlic sprouts, stir-fry quickly and evenly, turn off the fire, take out and plate.
Fried noodles with cabbage
Ingredients: Chinese cabbage 1 2, pork 150g, vermicelli 1, proper amount of oil and salt, onion 1, 2 slices of ginger, 2 cloves of garlic, 5 dried peppers, cooking wine1spoon, and braised soy sauce/kloc-0.
Exercise:
1. Put the vermicelli into the basin in advance, pour in boiling water, blanch the vermicelli, and then soak it in warm water for 2-3 hours until there is no hard core for a long time, so that the vermicelli can absorb enough water.
2. Peel off the leaves of Chinese cabbage and wash them. Drain the water, then cut the thicker part of the cabbage with a blade, and then cut the cabbage into shreds.
3. Pork is cut into powder, onion is cut into chopped green onion, ginger is cut into powder, garlic is sliced, dried pepper is seeded and cut into small pieces.
4. Boil the pot with water and add the vermicelli until it is transparent. Take out the vermicelli, put it in a large bowl, add 1 tablespoon of cooked oil and 1/2 tablespoons of braised soy sauce, and stir well to color the vermicelli, so that the vermicelli will not stick to a ball after being mixed with oil and will not stick to the pot when frying.
5. Heat the oil in the pan, add chopped green onion, Jiang Mo, garlic slices and pepper, stir-fry until the color turns white.
6. Stir-fry shredded cabbage, pour in rice vinegar, and stir-fry shredded cabbage until it is broken. Add vermicelli, salt, soy sauce and cooking wine, stir-fry quickly and evenly over high fire, turn off the fire, and serve out.
Braised Tofu with Minced Pork
Ingredients: Beidoufu 1 slice, pork 100g, 2 tbsps of soy sauce, proper amount of oil and salt, onion 1 slice, ginger 1 slice, 2 cloves of garlic, cooking wine 1 tablespoon, thirteen spices1/.
Exercise:
1. Cut the tofu into pieces first, and then cut the tofu into small pieces about two centimeters.
2. Chop the pork, chop the onion, chop the ginger, slice the garlic, and dilute the soy sauce in a bowl with a little water. If it is too dry, the sauce will burn easily.
3. add water to the pot, add a little salt, add bean curd brain and boil for 5-6 minutes. Take out the tofu, put it in cold water, take out purified water for later use, and add more blanched water to remove the beany smell of the tofu. Salt is added to water to make tofu not fragile when it is cooked.
4. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices until fragrant, then add minced meat and stir-fry until the color turns white. Put the minced meat aside, add the soy sauce and stir-fry until the sauce is fragrant, then stir-fry the minced meat and sauce evenly.
5. Pour in half a bowl of water, pour in tofu, add cooking wine and thirteen spices, bring to a boil over high heat, turn to low heat, and cook tofu for 2-3 minutes. Shake the wok from time to time to prevent the sauce from sticking to the bottom. Tofu is fragile, so don't turn it over with a spatula. Pour in proper amount of water starch to thicken, heat over high fire until the soup becomes thick, and turn off the heat. Put tofu on a plate and sprinkle with chopped green onion.
Sauté ed cabbage with bean skin
Ingredients: 4 pieces of bean skin, 2 Chinese cabbage 1/,proper amount of oil and salt, onion 1 section, 2 pieces of ginger, 2 cloves of garlic, oyster sauce1spoon,
Exercise:
1. Peel the Chinese cabbage, wash it, drain the water, cut the onion into chopped green onion, mince the ginger and slice the garlic.
2. Cut the cabbage leaves vertically in half, tilt the knife 45 degrees, slice the cabbage, slice the cabbage with an inclined blade, and cut the bean skin into rhombic pieces.
3. Boil the pot with water, add the cooked bean skin, boil for 2-3 minutes after the water is boiled, and cook the bean skin until it becomes soft.
4. Put the bean skin in cold water to cool, take out pure water for later use, and put the blanched bean skin in cold water to cool, so that the bean skin will not stick together and tastes good.
5. Heat the oil in the pan, stir-fry the peppers with low heat, stir-fry the peppers until they are slightly burnt, remove the peppers, and add chopped green onion, Jiang Mo and garlic slices to stir-fry until fragrant.
6. Stir-fry the cabbage slices with high fire until the cabbage slices are slightly soft and the bean skin is evenly stirred. Add salt and oyster sauce, quickly stir-fry evenly, turn off the fire, take out and plate.
Stir-fried garlic seedlings with shredded pork
Ingredients: garlic sprout 250g, pork 150g, proper amount of oil and salt, ginger 1 slice, cooking wine 1/2 tablespoons, soy sauce 1 2 tablespoons, white pepper 1/2 tablespoons,
Exercise:
1. Prepare the required materials. Choose fatter pork, and the fried dishes taste better. Wash the garlic seedlings and cut them into inches for later use. Cut the ginger into pieces.
2. Slice the pork first, then shred it, and the thickness should be even.
3. Heat the oil in the pot, stir-fry the shredded pork until the color turns white, pour in cooking wine and soy sauce and stir-fry evenly, and stir-fry the shredded pork and color it.
4. Add garlic sprouts, salt and white pepper, stir fry quickly and evenly over high fire, stir fry garlic sprouts until they are slightly soft, turn off the fire and serve.
Celery powder
Ingredients: celery 500g, vermicelli 1 root, pork 100g, proper amount of oil and salt, onion 1 root, 2 slices of ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, and cooking wine 1 tablespoon.
Exercise:
1. Prepare the required materials, clean the leaves and roots of celery, and cut celery into inches with an oblique knife.
2. Boil the pot with water, add vermicelli and cook until soft. Soak soft vermicelli in warm water for 1-2 hours until there is no hard core. If the vermicelli is too long, cut it off with a knife.
3. Slice pork, chopped green onion, Jiang Mo and garlic.
4. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices to saute until fragrant, add shredded pork and stir-fry until the color turns white, and add celery and stir-fry for 1-2 minutes.
5. Add vermicelli and stir well, pour in soy sauce and cooking wine, add salt and half a bowl of water, and bake for 2-3 minutes. When there is a little soup left, turn off the fire and take it out to plate.
Laoganma fried cabbage
Ingredients: Chinese cabbage 1/2, proper amount of oil and salt, onion 1, ginger 1, 2 cloves of garlic, Laoganma 1 spoon, pepper, a few drops of rice vinegar, soy sauce 1 spoon,
Exercise:
1. Peel off the leaves of Chinese cabbage, rinse them with clear water, take them out and control the moisture. Only one dish of cabbage can be fried at a time, not too much, because the firepower at home is not strong enough, and like boiling water, the taste is not crisp. Then tear the cabbage into pieces, cut the onion, cut the ginger and slice the garlic.
2. Add oil to the pot and heat it. Add a little more oil than usual cooking oil. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper.
3. Add chopped green onion, Jiang Mo and garlic slices. Stir-fry the cabbage with fire, pour a few drops of rice vinegar, stir-fry the cabbage until it is slightly soft and broken, and the cabbage is easy to cook. Don't overcook it.
4. Add Laoganma, a little salt, light soy sauce, stir fry quickly and evenly, turn off the fire and serve.