Summary: Spicy Potatoes
/Ingredients/
Potatoes, chili peppers, peppercorns, cumin and garlic
Salt, sugar , light soy sauce, balsamic vinegar
/Steps/
1. Wash the small potatoes, dig out the areas that look like they are about to sprout, and put them in a steamer to steam.
2. Take out the steamed potatoes and let them cool. Place a potato on the chopping board, flatten it gently with a knife, and flatten all the potatoes one by one.
3. Put it on a plate, sprinkle some salt on both sides, and marinate for ten minutes.
4. Put an appropriate amount of oil in the pot, fry the pickled potatoes until both sides are golden brown, remove and set aside.
5. Add a small amount of oil to the original pot, stir-fry the chili pepper, Sichuan peppercorns, cumin, and minced garlic over low heat. When the minced garlic turns golden brown, add the small potatoes and stir-fry a few times.
6. Pour in the prepared sauce (the sauce I use is half a spoon of soy sauce, half a spoon of water, a small amount of sugar, and a few drops of balsamic vinegar. You can also adjust it according to your own taste. Sauce The ingredients should be stirred evenly in advance)
7. Stir-fry until dry.
/Tips/
1. Press the potato lightly, but do not crush it.
2. You can’t have too much sauce, otherwise it will be potato stew. It's better to add some sugar to add spiciness. Adding a few drops of vinegar is mainly for the vinegar flavor, so as not to make the potatoes sour.
3. The one I made is only slightly spicy. Students who like spicy food can add pepper powder in the last step to make it more flavorful, or replace the dried chili pepper with fresh millet chili.
Spicy Chicken with Saliva
/Ingredients/
2 chicken legs, 1 handful of chives, 3-4 slices of ginger, and 1 handful of chili.
1 green onion, 2 slices of ginger, 2 cloves of garlic, and 1 coriander.
2 small peppers, 1 tablespoon of pepper oil, and 1 tablespoon of chili oil.
1 tbsp sesame oil, 1 tbsp fresh soy sauce, 1 tbsp balsamic vinegar.
1 spoon of white sugar, appropriate amount of cooked white sesame seeds and appropriate amount of cooked peanuts.
/Steps/
1. Put the onions, ginger, and peppers into a pot, add cold water, and then put the pipa legs into it. Bring to a boil over high heat, reduce to medium heat and simmer for 10 minutes, then turn off the heat and simmer for about 8 minutes.
2. After the chicken legs are stewed, take them out and put them in ice water to cool completely.
3. After cooling, drain the water. Tear the chicken into small pieces (or cut into small pieces) and place on a plate.
4. Cut millet pepper, coriander, ginger, garlic, and chives into sections respectively; crush the cooked peanuts into coarse grains and set aside.
5. Put pepper oil, chili oil, sesame oil, soy sauce, balsamic vinegar, sugar, minced ginger, garlic powder, chopped green onion, coriander powder and millet pepper into a bowl, stir evenly to make a sauce.
6. Pour the sauce over the chicken, then sprinkle with cooked white sesame seeds and crushed peanuts.
/Tips/
1. Do not cook canned chicken for too long. The time should be adjusted appropriately according to the size of the chicken. Simmer until the thickest part of the chicken is reached, and you can easily pierce it with chopsticks without any blood seeping out.
2. Ice water must be prepared in advance. You can prepare more ice cubes.
3. The seasoning can be adjusted according to personal taste, but spicy and delicious, spicy and sweet are the characteristics of saliva chicken.
Spicy Chicken with Saliva
/Ingredients/
2 chicken legs, 1 handful of chives, 3-4 slices of ginger, and 1 handful of chili.
1 green onion, 2 slices of ginger, 2 cloves of garlic, and 1 coriander.
2 small peppers, 1 tablespoon of pepper oil, and 1 tablespoon of chili oil.
1 tbsp sesame oil, 1 tbsp fresh soy sauce, 1 tbsp balsamic vinegar.
1 spoon of white sugar, appropriate amount of cooked white sesame seeds, appropriate amount of cooked peanuts.
/Steps/
1. Put onions, ginger, and peppers into a pot, add cold water, and then put the pipa legs into it. Bring to a boil over high heat, reduce to medium heat and simmer for 10 minutes, then turn off the heat and simmer for about 8 minutes.
2. After the chicken legs are stewed, take them out and put them in ice water to cool completely.
3. After cooling, drain the water. Tear the chicken into small pieces (or cut into small pieces) and place on a plate.
4. Cut millet pepper, coriander, ginger, garlic, and chives into sections respectively; crush the cooked peanuts into coarse grains and set aside.
5. Put pepper oil, chili oil, sesame oil, soy sauce, balsamic vinegar, sugar, minced ginger, garlic powder, chopped green onion, coriander powder and millet pepper into a bowl, stir evenly to make a sauce.
6. Pour the sauce over the chicken, then sprinkle with cooked white sesame seeds and crushed peanuts.
/Tips/
1. Do not cook canned chicken for too long. The time should be adjusted appropriately according to the size of the chicken. Bra
3. The seasoning can be adjusted according to personal taste, but spicy and delicious, spicy and sweet are the characteristics of saliva chicken.
Home-style sweet and sour fish
/Ingredients/
Fresh carp, salt, cooking wine, soy sauce.
Sugar, vinegar, onion, ginger, garlic, oil
/Steps/
1. After washing the fish, remove the fishy line and draw lines on the fish A few knives, marinated with cooking wine and salt.
Heat the pan, add oil, and fry the fish until both sides are slightly brown.
2. Add soy sauce, cooking wine, sugar, vinegar, green onions, shredded ginger, garlic slices, and water, and simmer over medium-low heat.
Stew until flavorful, place on a plate, and sprinkle with onions for decoration.
/Tip/
Every fish has a fishy smell. Make a slit 1-2 cm away from the fish head to reveal a small white dot, which is the fishing line. Just grab it with your hands and pull it out gently.
1. After the pot is washed, dried and heated, apply a layer of ginger juice on the bottom of the pot with fresh ginger, then add oil and gently turn the pot so that there is oil all around the pot. Once the oil is hot, put the fish in and fry.
2. After the oil is hot, put a little salt in the oil so that the fried fish will not stick.
3. Use kitchen absorbent paper to absorb the water from the fish, and add some flour to the oil pan so that the fish will not stick to the pan or peel off when put into the pan.
4. After draining the oil, fry a few pieces of ginger before putting the fish into the pot. This can also prevent the fish skin from sticking to the pot.
5. Hot pot and cold oil, that is, heat the pot first, then put in the oil, and then put the fish. Do not wait until the oil is hot before putting the fish, otherwise it will hit the pot.
6. Apply a thin layer to the fish, or wrap it in a layer of egg liquid. After the oil in the pan is hot, put the fish in and fry it so that it doesn't stick to the pan.
No matter which method you use, the most important thing is that when frying fish, do not turn it over in a hurry. Rotate the pan so that different parts of the fish are evenly heated and fry slowly over medium-low heat. Once the bottom is browned and hard, flip over and fry the other side.
The way to judge whether the fish is done is to push it with a spatula. If you think fish moves easily, it's fried. If not, you need to continue frying.
Home-style sweet and sour fish
/Ingredients/
Fresh carp, salt, cooking wine, soy sauce.
Sugar, vinegar, onion, ginger, garlic, oil
/Steps/
1. After washing the fish, remove the fishy line and draw lines on the fish A few knives, marinated with cooking wine and salt.
Heat the pan, then add oil and fry the fish in the pan until both sides are slightly brown.
2. Add soy sauce, cooking wine, sugar, vinegar, green onions, shredded ginger, garlic slices, and water, and simmer over medium-low heat.
Stew until flavorful, place on a plate, and sprinkle with onions for decoration.
/Tip/
Every fish has a fishy smell. Make a slit 1-2 cm away from the fish head to reveal a small white dot, which is the fishing line. Just grab it with your hands and pull it out gently.
1. After the pot is washed, dried and heated, apply a layer of ginger juice on the bottom of the pot with fresh ginger, then add oil and gently turn the pot so that there is oil all around the pot. Once the oil is hot, put the fish in and fry.
2. After the oil is hot, put a little salt in the oil so that the fried fish will not stick.
3. Use kitchen absorbent paper to absorb the water from the fish, and add some flour to the oil pan so that the fish will not stick to the pan or peel off when put into the pan.
4. After draining the oil, fry a few pieces of ginger before putting the fish into the pot. This can also prevent the fish skin from sticking to the pot.
5. Hot pot and cold oil, that is, heat the pot first, then put in the oil, and then put the fish. Do not wait until the oil is hot before putting the fish, otherwise it will hit the pot.
6. Apply a thin layer to the fish, or wrap it in a layer of egg liquid. After the oil in the pan is hot, put the fish in and fry it so that it doesn't stick to the pan.
No matter which method you use, the most important thing is that when frying fish, do not turn it over in a hurry. Rotate the pan so that different parts of the fish are evenly heated and fry slowly over medium-low heat. Once the bottom is browned and hard, flip over and fry the other side.
The way to judge whether the fish is done is to push it with a spatula. If you think fish moves easily, it's fried. If not, you need to continue frying.
Steamed baby cabbage with garlic vermicelli
/Ingredients/
1 doll, 1 mung bean vermicelli (50g), 1 whole garlic.
1/5 fresh red pepper, 1 chive and 2 tablespoons light soy sauce.
1 teaspoon sugar, 1/4 teaspoon chicken essence
2 tablespoons sto
2. Put 2 tablespoons salad oil in the pot, heat until 30% hot, put Add garlic and stir-fry until fragrant, add soy sauce, water, sugar, chicken essence, and bring to a boil.
3. Pour out the prepared garlic sauce and set aside. Spread soft vermicelli on the plate and then top with baby cabbage.
Pour the prepared garlic sauce over the baby vegetables with a spoon.
4. Boil water in a pot, put on a steaming rack, add baby cabbage, cover and steam for 10-12 minutes over high heat. Sprinkle a small amount of green onion and red pepper on the surface of the pot for decoration.
/Tips/
1. Baby vegetables are rich in carotene, B vitamins, vitamin C, calcium, phosphorus, iron, etc. The content of trace element zinc in cabbage is not only among the best among vegetables, but even meat and eggs are not worthy of it. Its medicinal value is also very high. Traditional Chinese medicine believes that it is mild and non-toxic, and has the effects of nourishing the stomach and promoting fluid production, relieving irritability and quenching thirst, diuresis and laxative, clearing away heat and detoxifying.
2. How to identify baby cabbage: There is a big difference between cabbage and baby cabbage. In terms of taste, Chinese cabbage has more water and is not as delicate and smooth as baby cabbage; in terms of color, the leaves of baby cabbage are bright yellow, while the cabbage heart is yellow with white due to less sunlight; on the other hand, the baby cabbage is The leaf base and veins are narrow, while those of Chinese cabbage are wider. From the core wrapping point of view, the core of Chinese cabbage grows tightly and the leaves shrink severely and become twisted, while the leaves of baby cabbage are relatively flat.
3. The size and thickness of the small vegetables determine the length of steaming time. Generally, the small ones are steamed for 10 minutes, and the larger ones are steamed for 12 minutes.
4. When frying garlic, the oil temperature should not be too high before putting it in the pot, so as not to fry the outside and prevent the aroma from coming out.
Steamed Baby Cabbage with Garlic Vermicelli
/Ingredients/
1 doll, 1 mung bean vermicelli (50g), 1 whole garlic.
1/5 fresh red pepper, 1 chive and 2 tablespoons light soy sauce.
1 teaspoon sugar, 1/4 teaspoon chicken essence
2 tablespoons stock (water) and 2 tablespoons salad oil.
/Steps/
1. Soak the vermicelli in cold water for 20 minutes until soft, cut the baby cabbage into 4 pieces, peel the garlic and chop into a paste, mince the red pepper, and scallions. minced.
2. Put 2 tablespoons of salad oil in the pot, heat to 30% hot, add garlic and stir-fry until fragrant, add soy sauce, water, sugar, chicken essence, and bring to a boil.
3. Pour out the prepared garlic sauce and set aside. Spread soft vermicelli on the plate and then top with baby cabbage.
Pour the prepared garlic sauce over the baby vegetables with a spoon.
4. Boil water in a pot, put on a steaming rack, add baby cabbage, cover and steam for 10-12 minutes over high heat. Sprinkle a small amount of chopped green onion and red pepper on the surface of the pot for decoration.
/Tips/
1. Baby vegetables are rich in carotene, B vitamins, vitamin C, calcium, phosphorus, iron, etc. The content of the trace element zinc in cabbage is not only among the best among vegetables, but even meat and eggs are not worthy of it. Its medicinal value is also very high. Traditional Chinese medicine believes that it is mild and non-toxic, and has the effects of nourishing the stomach and promoting fluid production, relieving irritability and quenching thirst, diuresis and laxative, clearing away heat and detoxifying.
2. How to identify baby cabbage: There is a big difference between cabbage and baby cabbage. In terms of taste, Chinese cabbage has more water and is not as delicate and smooth as baby cabbage; in terms of color, the leaves of baby cabbage are bright yellow, while the cabbage heart is yellow with white due to less sunlight; on the other hand, the baby cabbage is The leaf base and veins are narrow, while those of Chinese cabbage are wider. From the core wrapping point of view, the core of Chinese cabbage grows tightly and the leaves shrink severely and become twisted, while the leaves of baby cabbage are relatively flat.
3. The size and thickness of the small vegetables determine the length of steaming time. Generally, the small ones are steamed for 10 minutes, and the larger ones are steamed for 12 minutes.
4. When frying garlic, the oil temperature should not be too high before putting it in the pot, so as not to fry the outside and prevent the aroma from inside.
Braised Shrimp
/Ingredients/
Shrimp, potato, coriander, red pepper, dried chili, ginger slices
Onion, garlic , cooked sesame seeds, pepper, light soy sauce
Sesame oil, cooking wine, sugar, chicken essence.
Salt, e
4. Leave the bottom oil in the pot, heat it to 70% heat, add garlic, dried chili peppers, ginger slices, and Sichuan peppercorns, stir-fry evenly, and fry Stir-fry the good shrimps and potato chips, add soy sauce, sugar, chicken essence, salt, and chives, and stir-fry.
5. Add sesame seeds, pour in sesame oil and chili oil, and heat up the pot.
Braised Shrimp
/Ingredients/
Shrimp, potato, coriander, red pepper, dried chili, ginger slices
Onion, garlic , cooked sesame seeds, pepper, light soy sauce
Sesame oil, cooking wine, sugar, chicken essence.
Salt, cooking oil, chili oil.
/Steps/
1. Peel and cut potatoes into strips, rinse with water, cut red pepper into strips, shred coriander, and shred dry pepper.
Devein the shrimp and marinate with a little salt for a while.
2. Add oil, you can put the shrimp into the pot, heat it to 70% hot (slightly smoking), add the shrimp, fry until golden brown, remove and drain the oil.
3. Fry the potato slices until golden brown, then soak them, remove and drain the oil.
4. Leave the oil in the pot, heat it to 70% heat, add garlic, dried chili peppers, ginger slices, and Sichuan peppercorns, stir-fry evenly, add fried shrimps and potato chips, stir-fry, Add soy sauce, sugar, chicken essence, salt, chives and stir-fry.
5. Add sesame seeds, pour in sesame oil and chili oil, and heat up the pot.
Braised Pork
/Ingredients/
Pork belly, onion, ginger, garlic, rock sugar, Sichuan peppercorns, aniseed.
Fennel, dried chili peppers and soy sauce.
/Steps/
1. Cut the pork belly into 2 cm square chunks.
2. Heat oil in a pot, add onion, ginger, garlic, pepper, aniseed, and dried chili and stir-fry until fragrant.
3. Put the cut pork belly into the pot and stir-fry until the meat changes color and becomes fragrant.
4. Put oil in the pot, add rock sugar, reduce the heat to low; stir-fry until the color of the sugar turns to maroon and the bubbles change from large to small.
5. Pour in the freshly fried meat, soy sauce, a bowl of hot water, and simmer over low heat; when the soup thickens, add salt and a small amount of rock sugar.
6. Change the heat to reduce the juice, and stir-fry quickly so that every piece of braised pork is covered with thick juice.
Braised Pork
/Ingredients/
Pork belly, onions, ginger, garlic, rock sugar, Sichuan peppercorns, aniseed.
Fennel, dried chili peppers and soy sauce.
/Steps/
1. Cut the pork belly into 2 cm square chunks.
2. Heat oil in a pot, add onion, ginger, garlic, pepper, aniseed, and dried chili and stir-fry until fragrant.
3. Put the cut pork belly into the pot and stir-fry until the meat changes color and becomes fragrant.
4. Put oil in the pot, add rock sugar, reduce the heat to low; stir-fry until the color of the sugar turns to maroon and the bubbles change from large to small.
5. Pour in the freshly fried meat, soy sauce, a bowl of hot water, and simmer over low heat; when the soup thickens, add salt and a small amount of rock sugar.
6. Change the heat to reduce the juice, and stir-fry quickly so that every piece of braised pork is covered with thick juice.
Fried Lotus Root Cake
/Ingredients/
200 grams of minced pork, 3 points of fat meat, 7 points of lean meat, and 200 grams of lotus root.
5 grams of ginger, 5 grams of leeks, 1/4 teaspoon of salt, 1 teaspoon of light soy sauce.
Take 1/4 teaspoon and 1/4 teaspoon black pepper.
1/3 egg white, 15 grams of corn starch
/Steps/
1. Cut the ginger into small pieces, cut the green onions into sections, and soak them in 3 tablespoons of water for 10 Minutes, squeeze the juice with your hands to make leek water.
2. Put the minced meat into a large bowl and add the leek water while stirring. (Slowly let the meat eat and add water)
3. Add 1/3 egg white. Once added, scoop up with the bottom of your hands until the meat absorbs the egg liquid. Set aside.
4. Slice the lotus root vertically, then cut into shreds and chop into particles (the particles are as big as soybeans).
5. Pour the lotus root particles into the minced meat and mix well with both hands.
6. Add salt, light soy sauce, dark soy sauce and black pepper and stir evenly with both hands.
7. Finally add corn starch and stir clockwise with one hand until the meat filling is minced and gelatinized.
8. Knead the meat into a ball first, then flatten it into a cake shape with both hands and set aside.
9. Heat the pot, add cold oil, add the meatloaf, and fry over low heat.
10. Until the meatloaf can be moved easily with a spatula, turn it over and continue to fry over low heat; finally fry both sides until brown, and it is ready to serve.
/Tips/
1. It is best not to put onions in fried lotus root cakes, because frying with onions will turn black. Therefore, it is necessary to replace it with leek water, which can remove the fishy smell of meat and increase the fragrance.
2. When the meat is added to various seasonings, it is best to stir the glue clockwise with chopsticks. I prefer to use five fingers, it will become stronger quickly. Otherwise, it will easily loosen when making the cake.
3. The most important thing is to heat the pot, put the cold oil in it, and then put the pancakes in to fry. Otherwise the cake will stick to it and fall apart when turned over. Use low heat when frying, otherwise the surface will be burnt and the inside will not be cooked.
Fried Lotus Root Cake
/Ingredients/
200 grams of minced pork, 3 points of fat meat, 7 points of lean meat, and 200 grams of lotus root.
5 grams of ginger, 5 grams of chives, 1/4 teaspoon of salt, 1 teaspoon of light soy sauce.
Take 1/4 teaspoon and 1/4 teaspoon black pepper.
1/3 egg white, 15 grams of corn starch
/Steps/
1. Cut ginger into small pieces, cut green onion into sections, soak in 3 tablespoons of water for 10 seconds Minutes, squeeze the juice with your hands to make leek water.
2. Put the minced meat into a large bowl and add the leek water while stirring. (Slowly let the meat eat and add water)
3. Add 1/3 egg white. Once added, scoop up with the bottom of your hands until the meat absorbs the egg liquid. Set aside.
4. Slice the lotus root vertically, then cut into shreds and chop into particles (the particles are as big as soybeans).
5. Pour the lotus root particles into the minced meat and grasp it evenly with both hands.
6. Add salt, light soy sauce, dark soy sauce and black pepper and stir evenly with both hands.
7. Finally add cornstarch and stir clockwise with one hand until the meat filling is minced and gelatinized.
8. Knead the meat into a ball first, then flatten it into a cake shape with both hands and set aside.
9. Heat the pot, add cold oil, add the meatloaf, and fry over low heat.
10. Until the meatloaf can be moved easily with a spatula, turn it over and continue frying over low heat; finally fry both sides until brown, and it is ready to serve.
/Tips/
1. It is best not to put onions in fried lotus root cakes, because frying with onions will turn black. Therefore, it is necessary to replace it with leek water, which can remove the fishy smell of meat and increase the fragrance.
2. When the meat is added to various seasonings, it is best to stir the glue clockwise with chopsticks. I prefer to use five fingers, it will become stronger quickly. Otherwise, it will easily loosen when making the cake.
3. The most important thing is to heat the pot, put the cold oil in it, and then put the pancakes in to fry. Otherwise the cake will stick to it and fall apart when turned over. Use low heat when frying, otherwise the surface will be burnt and the inside will not be cooked.
Red tofu cubes
/Ingredients/
Tofu, pork, onions, ginger, garlic, bean paste
Light soy sauce, old Smoke, sugar, pepper, chicken powder, cornstarch
/Steps/
1. Cut the tofu into cubes and set aside, marinate the minced pork with cornstarch, and prepare minced ginger and garlic. and green onions.
2. Heat the oil, add minced ginger, minced garlic, bean paste, stir-fry, add minced meat, stir-fry until separated, add water, seasoning: pepper, Sichuan pepper powder (oil), sugar, Chicken powder, light soy sauce, dark soy sauce.
3. Add tofu, cover over medium heat, thicken for about 10 minutes, reduce the juice, sprinkle with chopped green onion in the pot, and serve.
/Tips/
1. When there is bean paste, pay attention to the salt.
2. Tofu inherently contains a lot of water, which comes out when cooked, so you don’t need too much water when making the sauce to avoid the embarrassment of thickening in the end or losing the juice.
Red tofu cubes
/Ingredients/
Tofu, pork, onions, ginger, garlic, bean paste
Light soy sauce, old Smoke, sugar, pepper, chicken powder, cornstarch
/Steps/
1. Cut the tofu into cubes and set aside, marinate the minced pork with cornstarch, and prepare minced ginger and garlic. and green onions.
2. Heat the oil, add minced ginger, minced garlic, bean paste, stir-fry, add minced meat, stir-fry until separated, add water, seasoning: pepper, Sichuan pepper powder (oil), sugar, Chicken powder, light soy sauce, dark soy sauce.
3. Add tofu, cover over medium heat, thicken for about 10 minutes, reduce the juice, sprinkle with chopped green onion in the pot, and serve.
/Tips/
1. When there is bean paste, pay attention to the salt.
2. Tofu inherently contains a lot of water, which comes out when cooked, so you don’t need too much water when making the sauce to avoid the embarrassment of thickening in the end or losing the juice.