Dishes and effects: home-cooked recipes, constipation recipes, old people's recipes, spleen-invigorating and appetizing recipes.
Recipe taste: salty and delicious. Classification, Anhui cuisine; Production process: grasping and frying
Ingredients: 300 grams of potatoes and 200 grams of meat.
Seasoning: oil, salt, soy sauce, onion, ginger and red pepper.
[Practice] Peel potatoes, wash them and shred them. Shred red pepper. Chop onion and ginger. Shred the meat.
2. Put it in a bowl and marinate it in soy sauce for a while.
3. Put oil in the pot, heat it, add onion and ginger until fragrant, and add shredded pork to stir fry.
4. Stir-fry shredded potatoes and red peppers. Put the salt out of the pot.
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[Ingredients] Eggplant (purple skin, long) 200g, pork (fat) 150g.
[Seasoning] Green onion 10g, yellow sauce 15g, soy sauce 8g, sugar 3g, salt 2g and vegetable oil 25g.
[Practice] Wash the eggplant and cut it into four pieces;
2. Heat the wok, add a proper amount of vegetable oil into the wok, spread the eggplant in the wok, and cover the wok;
3. Fry the eggplant until golden brown, drain the oil, and plate. Mix dry sauce, soy sauce, sugar, salt and 1/3 bowls of water to make sauce;
4. Heat the wok, add appropriate amount of vegetable oil, add chopped green onion and stir fry. Add minced meat and the prepared sauce and stir evenly;
5. Pour it on the fried eggplant.
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Pork stewed vermicelli, Sichuan cuisine and Northeast cuisine originated in Sichuan. In the Tang Dynasty, Xue liked Sichuan food very much. After Xue was sent to the northeast by the government, he also brought Sichuan food to the northeast and developed it into a northeast dish according to the local style.
[Ingredients] 500g pork belly, 50g sweet potato vermicelli or potato vermicelli, 1 root onion, 3 cloves of garlic.
[Ingredients] 1 star anise and a little cinnamon
[Seasoning] Cooking wine 1 teaspoon, 2 teaspoons of soy sauce, soy sauce 1 teaspoon, rock sugar 10g,
[Practice] Prepare all the materials, soak the vermicelli in warm water in advance, wash the pork belly and cut into pieces.
2. Pour the right amount of water into the pot. After the fire boils, cut the pork belly into pieces, blanch until the water boils, remove it, and drain the water for later use.
3. Wash the green onions, slice them, wash the star anise and cinnamon with clear water, and peel the garlic cloves for later use.
4. Wash the pan, heat it, add Jamlom oil and rock sugar, and stir-fry until it is caramel.
5. Pour the drained pork belly, stir-fry with Aauto, and add 1 tablespoon soy sauce to color the meat.
6. Then add the cabbage and stir-fry the water. You can add some water, salt and star anise soy sauce and cover it.
7. After the fire is boiled, simmer for 20 minutes, add the soaked vermicelli and stew for 5 minutes, add seasonings such as monosodium glutamate, and take out the pot.
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Braised pork tripe
Ingredients: pork tripe 1 50g, Dongru10g, red pepper10g, ginger10g, and onion10g.
Seasoning: peanut oil 30g, salt 10g, monosodium glutamate 8g, sugar 3g, a little pepper, soy sauce 10g, wet powder 20g, sesame oil 5g and chicken soup 50g.
Practice: Wash pork belly, cook and slice it, slice Dongru, red pepper and ginger, and slice chives.
2. Put oil in the pot, add ginger slices, wax gourd slices, pork belly and stir fry, then add chicken soup, add salt, monosodium glutamate, sugar and soy sauce and cook thoroughly.
3. Then sprinkle with pepper.
Raw fat intestines and pork bellies generally have a foul smell, so attention should be paid to cleaning them before processing. The specific method is: when cleaning the fat sausage, rinse it with clear water first, then rub it with a mixture of vinegar, wine, onion and ginger, then boil it in a clear water pot, and then take it out and wash it with clear water. When washing pig's belly, first scrape the mucus outside, then cut open the belly with a knife, cut off the clean oil and dirty things in the belly, wash it clean, then rinse it with warm water, and then rinse it with clear water.
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