First, sweet and sour pork ribs
Ingredients: ribs, salt, cooking wine, soy sauce, sugar, vinegar, water, onion and ginger.
Exercise:
1, wash the small row. Put the water in the pot. After the water boils, put the ribs in the pot and take them out as soon as they are cooked.
2. Adjust the sweet and sour juice. The proportion of juice adjustment: cooking wine, soy sauce, sugar and vinegar water 1: 2: 3: 4: 5. You can use spoons. The specific proportion 1 is divided into several spoons according to the number of ribs. Mine is two spoonfuls of cooking wine, four spoonfuls of soy sauce, six spoonfuls of sugar and so on.
3. Put the oil in the pot, slice the onion and ginger, and then add the ribs and stir fry.
4. Pour in the prepared juice! Add the right amount of salt! Heat the water if the juice is not enough!
5, simmer until the juice is thick, stir fry for a while, and take out the pot.
Second, cold lotus root
Ingredients: lotus root 1 joint, 3 parsley, auricularia auricula 10, 2 peanuts, 3 tablespoons of soy sauce, 2 grams of salt, 2 tablespoons of rice vinegar, sugar 1 tablespoon, appropriate amount of pepper, 2 millet peppers and appropriate amount of minced garlic.
Exercise:
1. Soak auricularia auricula, peel and slice lotus root, remove coriander leaves, and prepare minced garlic.
2. Put water in the pot, then add fungus and lotus root and cook for 2 minutes. Turn off the fire, add celery, and take out the celery after it changes color. Cut the coriander into small pieces of about 5 cm.
3. Put an appropriate amount of cooking oil into the pot. When the oil in the pot is cool, add peanuts, turn on a small fire, fry until it changes color, turn off the fire, pour out, sprinkle with 1 g salt and mix well.
4. Add minced garlic, soy sauce, salt, rice vinegar and sugar to the cooked lotus root and coriander.
5, put a little oil in the pot, add pepper to stir-fry after the oil is hot, and then filter out the pepper. Add millet spicy while it's hot.
6. Pour pepper and Chili oil on the dish and mix well.
7. Finally, pour in the fried peanuts and mix well.
Third, the bomb toothpick meat.
Ingredients: 300g pork tenderloin, 2g salt, 2 tablespoons soy sauce, cumin powder and Chili noodles.
Exercise:
1, cut the tenderloin into small pieces within 2 cm, add salt and soy sauce and mix well.
2. Sprinkle a proper amount of cumin powder, mix in pepper noodles and marinate for about 20 minutes.
3. Put the pickled kebab on the toothpick. Usually insert two toothpicks, the bigger one.
4, put the right amount of oil in the pot, medium and small heat. Add toothpick meat and fry until the color changes.
Fourth, cold zucchini.
Ingredients: zucchini 1 piece, 2 tablespoons sesame paste, 2 grams of salt, a little mustard oil (optional), and a little boiled water.
Exercise:
1. Wash zucchini and prepare sesame paste.
2. Knead the zucchini into silk.
3. Add salt and stir well.
4. Add a little boiling water to sesame paste and drain. When draining, stir in one direction until the drainage is uniform. Add water bit by bit.
5. Add sesame paste into shredded zucchini and mix well.
6. Add mustard oil according to personal taste, or don't add it, or use pepper oil instead. Chili oil is also a good choice. But it was mustard oil.
5. Stir-fry garlic seedlings with minced meat
Ingredients: 300g garlic bolt, 200g minced meat, 2g salt, 2 tablespoons soy sauce, 1 tablespoon soy sauce, 2 small red peppers, chopped green onion, Jiang Mo and edible oil.
Exercise:
1. Dice the garlic and chop the meat slightly.
2, put oil in the pot, oil heat, add chopped green onion Jiang Mo stir-fry.
3. Add minced meat and stir fry until the meat turns white. Pour in minced garlic and stir well.
4, add salt, soy sauce, soy sauce, stir fry and collect juice.
Six, fish-flavored shredded pork
Ingredients: Flammulina velutipes 300g, carrot half, auricularia auricula 10, chopped pepper 1 tablespoon, Pixian bean paste 2 tablespoons, soy sauce 2 tablespoons, vinegar 1 tablespoon, white sugar 2 tablespoons, water starch 6 tablespoons, onion, ginger and minced garlic.
Exercise:
1. Remove the pedicels of Flammulina velutipes, wash them, put them in a boiling water pot, blanch them for about 30 seconds, take them out and drain them for later use.
2. Wash and shred the fungus. Peel and shred carrots.
3. Put 2 tablespoons soy sauce, 1 tablespoon vinegar, 2 tablespoons sugar, 2 tablespoons water starch and 6 tablespoons water into a bowl and mix well.
4. Put oil in the pot. When the oil is hot, add onion, ginger and minced garlic and stir-fry until fragrant.
5. Add chopped pepper and Pixian bean paste and stir-fry red oil.
6. Pour in shredded fungus and shredded carrot and stir fry for about half a minute. Stir-fry Flammulina velutipes and fish-flavored sauce, gelatinize the soup, collect the juice and turn off the heat.
Seven, fried oyster mushrooms
Ingredients: 350g of Pleurotus ostreatus, cucumber 1 root, 200g of pork belly, 3g of salt, 2 tablespoons of soy sauce, proper amount of starch, and shredded onion and ginger.
Exercise:
1. Wash Pleurotus ostreatus and tear it into small pieces of appropriate size.
2. Slice cucumber, shred onion and ginger, and slice pork belly for later use.
3. Put a proper amount of cooking oil in the pot, add shredded onion and ginger and stir-fry to get oil.
4. Add pork belly and stir-fry until the pork belly changes color and cook for 7 minutes.
5. Pour in Pleurotus ostreatus and chopped red pepper, then add salt and stir fry for 2 minutes until the soup of Pleurotus ostreatus becomes soft.
6. Pour in soy sauce and mix well. Add cucumber slices, stir well, add water starch, and simmer until the soup is thick.
Eight, tomato and egg soup
Ingredients: 2 tomatoes, eggs 1 piece, 2g salt, 2 tablespoons starch, proper amount of water and a little sesame oil.
Exercise:
1. Wash and peel tomatoes and cut them into small pieces with a knife. Cutting can prevent the loss of tomato soup. You can peel it first and then if you mind.
2. Break the eggs and prepare water starch. Add half a bowl of water to the starch and stir well.
3, put the right amount of water in the pot to boil, add 2 grams of salt, add chopped tomato pieces and cook for about 2 minutes.
4. Pour in water starch and stir until it is slightly sticky. This step is the key to make tomato and egg soup delicious.
5. Sprinkle the egg mixture evenly. Stir it with chopsticks.
6, turn off the fire, sprinkle a little sesame oil before the pot. Time-saving and delicious