Ingredients: edamame, pickles, red pepper, lean meat, ginger and garlic.
1, peeled edamame 300g, washed with clear water, drained and put on a plate for later use. Dice the red pepper. Chop the lean meat into minced meat, add salt and cooking wine to the minced meat, add cooking oil, and stir well for later use. Two spoonfuls of sherry pickles, and a little Jiang Mo and minced garlic.
2. After the water in the pot is boiled, add salt and cooking oil, pour in the edamame for two minutes, and pick it up for use.
3. Put oil in a hot pot, pour minced meat and stir-fry until it changes color. Add minced ginger and garlic and stir-fry until fragrant, add light soy sauce and stir-fry evenly, then add red pickles and stir-fry until fragrant. Then pour in the edamame fire and stir-fry for a few times, then take it out of the pot and put it on the plate.
Ingredients: broccoli, carrots, auricularia auricula, eggs, salt, leeks, ginger and garlic.
1. First cut the broccoli into small flowers, then put it in a bowl, add a proper amount of water, add a spoonful of salt and a spoonful of flour, and wash it evenly. Put it on the grate, cover the pot and steam for one minute.
2. Cut a tomato into small pieces, cut some carrot slices, soak a handful of black fungus in advance, beat two eggs in a bowl, heat oil in the pot, fry the egg liquid in the pot, and take it out for later use.
3. Leave the bottom oil in the pot, add onion, ginger and garlic until fragrant, add carrot slices and fungus and stir-fry a few times, add tomato stir-fry juice, add broccoli eggs into the pot, add appropriate amount of salt, sugar, soy sauce and oyster sauce and stir-fry for a while, then add a little water starch to thicken it into thin sauce. After frying, you can go out of the pot and put it on the plate.
Ingredients: beef, red pepper, millet pepper, pickled pepper, coriander, ginger and garlic.
1. First change the knife into beef, cut it into thin slices against the grain of beef, put it in a pot, add soy sauce, oil consumption and pepper, and stir well to make the beef tasty. Finally, sprinkle a little dry flour and grab it evenly. Finally, pour some cooking oil on it and grab it evenly for later use.
2. Prepare a few red peppers, cut them in half, then cut them into sections, cut millet peppers into rings, chop pickled peppers, and chop ginger and garlic. Cut the parsley into pieces.
3, hot pot cold oil, burn the oil to 50% heat, add beef, and slide the beef with chopsticks. When the beef has just changed color, remove it and control the oil. Add a little less oil to the pot, stir-fry the ingredients, then add red pepper, beef, salt, soy sauce, oil consumption, chicken essence to taste, and stir-fry evenly over high fire. Finally, add coriander and stir-fry for a few times, and the fried beef is ready.
Ingredients: Sanhuang Chicken, Ginger, Onion and Gardenia.
1. Prepare a three-yellow chicken, clean it, and then scald it in a pot for two or three minutes. Add ginger and onion salt to make it look better. Cook for a few minutes, then add the chicken and stew for 20 minutes.
2. Wipe it with chopsticks after cooking, and it will be cooked, and there will be no bloodshot. Take it out and soak it in ice water for a while, so it tastes more tender.
3. Prepare dipping sauce: cut the onion into pieces, smash the ginger, put it in a bowl, and pour in hot peanut oil. Pour in the salt and chicken powder while it is hot, and stir well. Add a little sesame oil to make it taste better.
4. soak the chicken for about eight minutes and remove it. Drain the water first and then cut it into pieces, cut it in half and then cut it into small pieces. You can dip it in the sauce.
Ingredients: perch, ginger, garlic, red pepper and chives.
1. Clean the perch first, then replace the fish with flower knives, then prepare shredded ginger and onion knots, squeeze out onion ginger juice with cooking wine, pour it on the fish, spread it evenly and marinate for 20 minutes.
2. It is essential to make steamed bass. Ginger is cut into filaments, shallots are pinched around, cut into thinner filaments and soaked in clear water for a while. Half a piece of red pepper is cut into thin shreds, which will be rolled up after soaking, and can be used for color matching and steaming.
3. Put the ginger slices on the plate, put the perch with the skin facing up, let the perch lie on the plate like this, and put the ginger slices on the fish ridge. After the steamer is cooked, put it on the pot. Steam on high fire for eight minutes. In order to keep the fresh and tender taste of fish, the longest time should not exceed ten minutes.
5, steamed soup is awkward, then remove the ginger slices, add the soaked three silk, pour hot oil to stimulate the fragrance, and finally pour steamed fish soy sauce, the fish is fresh and delicious.
Ingredients: tender tofu, Undaria pinnatifida, leeks and eggs.
1, a piece of tender tofu is cut into small squares, a small handful of Undaria pinnatifida is cleaned, and the knife is changed and cut into small pieces. Chop the shallots into chopped green onions and beat three eggs in a bowl.
2. Heat the oil in the pan, pour the eggs into the pan and fry until golden on both sides. Add chopped green onion and simmer in the pot. Cut the egg into small pieces with a shovel. Add appropriate amount of boiling water, remember to thicken the soup with boiling water, add tofu and Undaria pinnatifida, stir well, cover and cook for two minutes on medium heat. Finally, add some salt, chicken essence and pepper to taste and cook for another minute.
Ingredients: egg tofu, eggs, shrimp, red pepper and shallots.
1. Prepare two bags of egg tofu, cut it in the middle and peel it. Cut into pieces of the same size and put them on a plate for later use.
2. Beat two eggs in a bowl and stir with a little salt at the bottom. Add a proper amount of warm water, mix well and pour it on the egg tofu. Boil the water and steam for three minutes, with shrimps in the middle. Steam on low heat for another three minutes, and then take out the pot.
3. Pour in a proper amount of steamed fish and soy sauce, add chopped green onion and pepper, and pour in hot oil to stimulate the onion flavor. It's over.
Ingredients: walnut kernel, rock sugar, white sesame and maltose.
1. Prepare a proper amount of walnuts and fry them slowly in the pot.
2. Pour 70g of water,100g of rock sugar and 40g of maltose into the pot and bring to a boil with low heat. With a gentle stir, the rock sugar melted and began to bubble. The sugar solution turned into a thick dark brown, and the bubbles became denser.
3. Turn to the minimum fire, pour in walnuts, stir fry quickly and evenly, sprinkle with a handful of sesame seeds to enhance fragrance, stir fry slightly and evenly, and pour into a flat plate to smooth. Let them cool one by one, and the amber walnuts will be ready.