Ingredients: squid 400g, colored pepper 1, scallion 1, starch, peanut oil, 5 slices of ginger, 5 slices of garlic, 20g of sand tea sauce, 3g of white pepper, 5g of cooking wine and 5g of sesame oil.
working methods
1. Cut the processed squid into pieces with appropriate size according to the grain, and marinate with water starch 10 minute. Slice the onion, garlic and ginger. Wash and shred colored peppers for later use.
2. Put a proper amount of water, onion and ginger slices into the pot, boil the squid slices and 1 spoon of cooking wine, and remove and rinse the squid immediately after it turns white and turns out the pattern. Immediately remove the squid from the ice water, and then remove it and control the water for later use. Put proper amount of peanut oil in the pot, add onion and garlic and stir-fry until fragrant. Stir-fry the shredded colored pepper quickly and evenly.
3. Add squid rolls and stir fry evenly. Add appropriate amount of sand tea sauce, white pepper and a little water, stir well and cook for 1 min. Hook some water starch, drop a few drops of sesame oil before cooking, and cook.
Stewed Beef Brisket with Tomato
Ingredients: 500g sirloin, 3 tomatoes, onion 1 root, a little ginger, 3 cloves of garlic, pepper 1 root, star anise 1 root, 2 tbsp soy sauce, cooking wine1tbsp, 6 crystal sugar and 2 dried red peppers.
Exercise:
1. Cut the sirloin, soak it in cold water for 30 minutes, and draw out the blood. Slice onion, ginger and garlic.
2. Put the tomatoes in the pot, pour in boiling water, iron off the skin, and then cut into pieces.
3. Put the soaked brisket in cold water, boil it, skim off the floating foam, remove it and drain it.
4. Put the oil in the pot. After the oil temperature is 70% hot, add the onion, ginger, garlic, pepper, aniseed and dried pepper and stir-fry until fragrant.
5. Then pour in the brisket, add 1 tbsp cooking wine and 2 tbsp soy sauce and stir well.
6. After the brisket changes color, add boiling water and simmer for about 50 minutes.
7. Stir-fry tomatoes in another pot, stir-fry soup, add half a bowl of water to boil, pour into the brisket pot, add 6 crystal sugar and 3 tablespoons of salt to taste, and continue stewing for 30 minutes until the brisket is cooked.