First, cumin tender duck slices
Ingredients: 2 pieces of 320g duck breast, onion 1 piece 1 0g, 2 parsley, 3g Jiang Mo, 3g chopped green onion, half a spoonful of cumin powder, half a spoonful of cumin granules, Chili noodles 1 spoon, and fresh soy sauce1spoon.
Exercise:
1, wash onion skin and coriander. Cut duck breast into pieces, about 3 mm thick, mix well with minced onion and ginger, cooking wine and water starch, and marinate for 5 minutes; Shred onion and coriander.
2. Heat the wok and put a little vegetable oil. When the oil temperature is 30%, add the salted duck slices and stir fry. When the duck slices change color, shovel them out for use.
3. Brush the wok clean, add a little vegetable oil, add onion and stir-fry until wilted, turn to low heat, add fried duck slices, cumin powder, cumin granules, Chili noodles and a fresh soy sauce, add coriander, add salt to taste, stir-fry and put on a plate.
Second, dry-cook hairtail at home.
Ingredients: ready-made hairtail 500g, egg 1 piece, 2 star anise, pepper 1 piece, 6 slices of ginger, onion 10g, 3 cloves of garlic, 4 tablespoons of rice vinegar, 6 tablespoons of cooking wine, white pepper 1 tablespoon, and extremely fresh soy sauce/kloc.
Exercise:
1. Scales, fins and internal organs of hairtail are removed, washed, added with 2g of salt, 3 pieces of white pepper, ginger and cooking wine, and marinated for 10 minute; Peel garlic and cut it in half.
2. After the hairtail section is marinated, beat the eggs into the plate and put the hairtail section into the egg liquid. Heat the oil in the pan, add the hairtail section and fry until golden on both sides.
3. After the hairtail section is fried, put the original fried hairtail section into the pot together, add star anise, pepper, onion section, ginger slice and garlic, stir fry for a few times, cook rice vinegar along the side of the pot, cover the pot and stew for 10 second.
4. Pour in boiling water flush with the ingredients, add 5g of fresh soy sauce, sugar and salt, cover the pot with medium heat and cook for about 10 minute. When there is a little soup left, turn off the fire and put it on the plate.
Third, Agaricus blazei Chicken Soup
Ingredients: 5 Agaricus blazei, chicken leg 1 300g, 2 slices of ginger, half a spoonful of cooking wine, 3g of salt and clear water.
Exercise:
1. Chop the chicken legs and soak them in water. Slice Agaricus blazei Murill.
2. Add water to the pot, blanch the chicken pieces in cold water, boil them, skim off the floating foam and remove them for later use.
3. Add the right amount of water to the pot. Bring to a boil, add chicken pieces, ginger slices, Agaricus blazei pieces and cooking wine, reduce the heat to low heat, cover the pot and stew for half an hour.
4, add salt to taste, you can turn off the fire and plate.
Fourth, mushrooms and rape.
Materials: Rape 190g, Lentinus edodes 10 garlic 3 cloves, dried pepper segments, vegetable oil and salt.
Exercise:
1, soak dried mushrooms in warm water in advance and wash them for later use, and break off small rapeseed and wash them.
2. Cut the mushrooms into thick slices, pat the garlic flat and chop it into minced garlic, add the vegetable oil to the pot, add the pepper segments and minced garlic and saute until fragrant.
3. Pour in the mushrooms and stir fry for a while. Mushrooms can make soup. After the moisture is reduced, pour in the small rapeseed and stir-fry over high fire.
4. When the rape turns white, add salt to taste and stir evenly.
Five, stir-fried fungus with carrots and eggs
Ingredients required: carrot 1 root, 50g pickled fungus, 2 eggs, 5g chopped green onion, 4g salt and proper amount of peanut oil.
Exercise:
1, wash carrots; Soak the fungus in advance and wash it. Cut carrots into diamond slices; Knock the eggs into the bowl and break them.
2. Heat the wok, put oil on it, pour in the egg liquid, spread it into egg pieces and remove it for later use.
3. Use the remaining oil in the pot, stir-fry carrot slices until wilting, stir-fry chopped green onion, stir-fry eggs and fungus, and season with salt.
4, pour a little water, stir quickly and evenly.
Six, lotus pond snacks
Ingredients: lotus root 1 (200g), Dutch bean 100g, 60g of auricularia auricula, 4 cloves of garlic, 2 tablespoons of oyster sauce, and half a spoonful of sugar, starch, salt and vegetable oil.
Exercise:
1, clean the ingredients, peel the peeled ones and remove the tendons.
2. Cut the lotus root into thin slices and wash them, and control the water for later use; Use oyster sauce, sugar, salt, starch and a little water to make a bowl of juice. Chop garlic.
3. After the water in the pot is boiled, add a little salt and vegetable oil, add peas, lotus root slices and fungus, blanch for half a minute, remove it, and quickly put it in a cold water basin for cooling.
4. Heat the vegetable oil in the wok, stir-fry the minced garlic, add the water-controlled peas, auricularia auricula and lotus root slices, stir-fry over high fire, pour in the prepared bowl juice, stir-fry evenly, turn off the fire and plate.