Cold purple cabbage
Ingredients: purple cabbage, half a piece of salt, 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 1 sesame oil, and a few drops of white sesame seeds.
Exercise:
1. Break the purple cabbage piece by piece, then put it in clear water and soak it in salt for cleaning. Wash several times, remove water and control drying;
2. Cut the purple cabbage into filaments, the finer the better, put it in a bowl, add 2 spoonfuls of salt and soak in water;
3. Pour out the salt water and add 2 spoonfuls of rice vinegar;
4. Add 2 tablespoons of soy sauce;
5. Cut garlic into mashed garlic, put it on purple cabbage and pour hot oil;
6. Finally pour a few drops of sesame oil;
7. Stir well and sprinkle with appropriate amount of white sesame seeds to serve!
8. The purple cabbage mixed in this way is refreshing and not greasy, fresh and delicious, and it is suitable for drinking and eating, which is better than that in the hotel!
Huangqi boiled fish
Composition:
Grass carp 700g, bean sprouts 50g, lettuce, astragalus 20g, medlar 10, shallot 1 root, ginger 1 piece, egg 1 piece, starch 3 teaspoons, pepper 1 teaspoon, salt, pepper and chicken essence.
Exercise:
1. Prepare all kinds of ingredients, soak Radix Astragali and Fructus Lycii in boiling water for 5 minutes, filter residues for later use, soak in water for later use, deproteinize eggs, and cut dried peppers into sections;
2. Boning the middle part of the fish, cutting it into thin slices, washing it repeatedly with clear water until it is clear, then pickling it with salt, pepper and egg white for 10 minute, and adding 3 teaspoons of starch for later use;
3. Put oil in the pot, saute shredded ginger and chopped green onion, add fish bones and stir fry, then pour the soaked astragalus into boiling water and cook for about 10 minute;
Season the cooked soup with salt and pepper, and then add bean sprouts to cook. After boiling, pick it up and put it in a bowl covered with lettuce;
5. Adjust the fire, cut the salted fish into small pieces and put them in the pot, then take them out and put them on the bean sprouts, filter the impurities and pour them into the bowl;
6. Put the oil in another pot. When the oil boils until a little smoke comes out, add the pepper and dried Chili pieces and stir-fry them quickly for a few times, then pour them on the oily fish fillets.
Chicken leg with chopped pepper
Ingredients: chicken leg, chopped pepper, cooking wine, soy sauce, oyster sauce, pepper, sugar, ginger powder.
Exercise:
1. Wash the chicken legs, chop them into small pieces and put them in the pot. Add cooking wine, soy sauce, oyster sauce, Jiang Mo, sugar, pepper and chopped pepper, stir well and marinate for half an hour. If the weather is hot, put them in the refrigerator for pickling.
2. Boil water in a steamer, pour the marinated chicken into a deep dish, and steam the water into the chicken.
3. After steaming for half an hour, add a proper amount of chopped pepper and continue steaming for 5 minutes, then sprinkle with chopped green onion and serve.
Fried spareribs with double peppers
Ingredients: sparerib (350g), green pepper (270g), garlic (3 cloves), onion (1 segment), ginger (4g), light soy sauce (4g), cooking wine (8g), prickly ash (10), salt (appropriate amount), etc.
Exercise:
1. Cut onion into small pieces, ginger into pieces, garlic into pieces, and green pepper into large pieces for later use.
2. Wash the ribs, put them in a pressure cooker, add water, cooking wine, a part of onion, ginger and hawthorn slices, and press them on medium fire 15 minutes.
3./kloc-After 0/5 minutes, take out the ribs.
4. put a little oil in the pot, fry the green and red peppers in the pot and take them out as tiger skin peppers. .
5. Add a little oil to the pot, stir-fry the pepper granules first, then add the onion, ginger and garlic slices and stir-fry.
6. Pour in the ribs and stir fry.
7. Add soy sauce, soy sauce, cooking wine and salt and mix well.
8. Add green and red peppers and stir fry.
9. Add a little salt, let the green pepper taste, stir fry evenly, and then turn off the fire and serve.