Lettuce 100g, lean pork 100g, auricularia auricula, carrot 1 root, green onion 1 root, 4 cloves of garlic and 2 green peppers. Red oil, soy sauce, vinegar, sugar, salt, monosodium glutamate, pepper, ginger powder, dried starch, vegetable oil.
Exercise:
1. Slice lean pork, add a little soy sauce and salt 10 minute.
2, lettuce, carrots peeled and shredded, fungus water cut into filaments.
3. Shred green pepper, red pepper and green onion, and slice garlic.
4, soy sauce, soy sauce, sugar, vinegar, pepper powder, ginger powder, dry starch, salt, monosodium glutamate, water to make fish-flavored juice.
5. Add vegetable oil to the pot, heat it, pour in shredded pork, slide it open and stir fry.
6. Add green pepper and red pepper, stir-fry onion and garlic to make it fragrant.
7. Add lettuce and shredded carrots and stir-fry until cut. Add red oil and continue to stir fry.
8. Add shredded fungus and continue to stir fry.
9. Pour in the prepared fish sauce and stir-fry until cooked.
Guangdong home cooking recipe 2: minced beef with pepper
300g of minced beef,150g of pepper, and a proper amount of minced onion and ginger.
It is best to eat beef and ham with a little fat and twist it out without fascia. You want to eat it. You can also use fat and thin beef tendons, but the disadvantage is fascia. If you like pure lean meat, you can also use beef ham. This dish is not too demanding on the choice of ingredients)
working methods
1. Add a tablespoon of cooking wine, a teaspoon of pepper, a half teaspoon of soy sauce and a quarter teaspoon of salt to the minced beef.
2. Stir well and marinate for 15 minutes.
3, pepper minced (choose long pepper, this taste is spicy and enjoyable, with a few red peppers. If you don't eat spicy food, use green peppers that are not spicy, but the taste is much worse. After all, this is a heavy-flavored dish. )
4. Chop the onion and ginger about 10g (stir-fried more than usual, because the beef is directly chopped and has a strong fishy smell, so adding more materials can remove the fishy smell and improve the taste. )
5, put cold oil in a hot pot, saute shallots and ginger.
6. Pour in half a spoonful of bean paste and stir fry in red oil (bean paste is very salty, so this dish basically needs no salt for half a spoonful, and finally a little chicken essence is enough).
7. Pour in minced beef and stir fry quickly.
8. Add a tablespoon of cooking wine and soy sauce. At this time, the water in the beef is slowly forced out (there is still more water in the pot at this time, and the whole process needs to be fried)
9. Stir fry until the water is almost completely dry, and pour in chopped pepper.
10. At this time, you can see that there is no extra water in the pot and the minced beef is scattered.
1 1. Pour a little sesame oil and add a little chicken essence to the pan.
Guangdong Homecooked Recipe 3: Spicy Potato and Beef Ingredients
500g beef, potato 1, carrot 1, green pepper 1, 2 millet peppers (which can be spicy), ginger 1 slice, and 2-3 cloves of garlic.
condiment
2 tablespoons light soy sauce, light soy sauce 1 tablespoon, cooking wine 1 tablespoon, 5g salt, 5g chicken powder and 2 crystal sugar.
working methods
1. The materials are ready.
2. Dice carrots, potatoes and green peppers for later use.
3. Slice the ginger, peel the garlic and cut the millet pepper.
4. Cut the beef into the size you like against the stripes.
5. Put the beef in cold water, add ginger slices and boil the bleeding water.
6. Then take it out, rinse it with warm water and dry it.
7. Heat the oil in the pot until the 7th and 8th layers are cooked, and then stir-fry the beef.
8. Stir-fry the beef until it is slightly burnt. Add ginger, garlic and pepper.
9. Add soy sauce, soy sauce and cooking wine and stir-fry until the color is the highest.
10. Add a proper amount of water (beef is preferable) and boil.
1 1. Transfer to a casserole, add crystal sugar, boil over high fire, and simmer over low heat 1.5 hours.
12. Add carrots and potatoes and continue to stew for half an hour.
13. Add the green pepper, collect the juice over high fire, and stir while collecting the juice.
14. When the juice is thick, add a proper amount of salt and chicken powder.
Guangdong home-cooked dish 4: Fish-flavored shredded pork ingredients
Lean pork, winter bamboo shoots, black fungus, carrots.
condiment
Onion, garlic, ginger, chopped pepper, broth, salt, sugar, vinegar, soy sauce, starch.
working methods
1. Prepare materials
2. Shred the soaked auricularia auricula, Flos Magnoliae, lean meat and onion, ginger and garlic.
3. Marinate the shredded pork with a little salt, cooking wine and starch. Mix with starch, salt, sugar, vinegar, soy sauce and broth (or water) to make sauce.
4. Cool the oil in the hot pot. After the oil temperature, the shredded pork is quickly fried.
5. Stir-fry until the meat turns white, then put the shredded pork on the side of the pot (or take it out) with a shovel, and add homemade chopped pepper, minced garlic and Jiang Mo to the base oil to stir fry.
6 Stir-fry the shredded pork evenly.
7 Add shredded carrots soaked in water in advance and stir-fry for about one minute.
8 Then add the shredded Flos Magnoliae and shredded black fungus and stir-fry for a while.
9 pour in the sauce. When the soup thickens, add chopped green onion and stir well.
Tips:
◎ Winter bamboo shoots can be bought in fresh-keeping packages, as long as the white calcifications in the bamboo shoots are washed clean, without ironing. No, it's not bad to use water bamboo instead.
◎ Add some dry starch when soaking dried auricularia auricula, which will help to remove the dirty substances on auricularia auricula. It is advisable to soak the hair in warm water before cooking, and the part that is still tight after soaking is not suitable for eating. Fresh auricularia auricula contains toxins and cannot be eaten. Auricularia auricula has anticoagulant effect, and people with hemorrhagic diseases should not eat it. Pregnant women should not eat more.
Try to make this dish with pickled peppers or chopped peppers. It is best not to use Pixian bean paste, which will make the food taste very heavy, with sauce flavor but no fishy smell.