It is also essential to have a rich family dinner at home during the Dragon Boat Festival. I recommend the combination of 6 dishes and 2 soups, which is simple and satisfying to my family.
Ingredients: quail eggs, cola 1 vial, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, shallots 1, and white sesame seeds.
1, quail eggs are boiled 10 minutes or so, and all quail eggs are cooked.
2, cold water cooling, take out and peel off the shell, quail eggs are easy to peel off after cooling with cold water. Add wide oil to the pan and fry slowly until quail eggs have tiger skin. Pay attention to turn it over several times to make the quail eggs fry evenly and turn brown.
3. Pour off the excess oil, add 2 tablespoons of soy sauce, appropriate amount of salt and 1 small bottle of cola, and stew for 3 minutes.
4. finally, add a little chicken essence, melt it, pour some water starch to thicken it, and then take it out of the pot.
Prepare ingredients: ribs, garlic, lobster sauce, Laoganma, dried starch, ginger and onion.
1. Chop the ribs into 5cm pieces, rinse them, and soak them in clear water until the blood is clear.
2. Squeeze the ribs, add 1 tablespoon garlic, 1 tablespoon lobster sauce, 2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, half a spoonful of sugar and proper salt, marinate for 0 minute, and then add a little potato starch.
3. Put in a plate and steam for 12 minutes.
Prepare ingredients: appropriate amount of prawns, a handful of vermicelli, a little green vegetables, garlic 1 head.
1. Remove the shrimp line from prawns (live prawns are not needed), soak a handful of vermicelli in advance, add some soy sauce and wrap it evenly for later use. Peel garlic and cut it into powder. Wash the vegetables for later use.
2. Pour 3 tablespoons minced garlic into the oil and stir fry. Add 3 tablespoons of light soy sauce, 1 tbsp of oyster sauce, a proper amount of salt and a little chicken essence, stir well and serve.
3, the bottom of the casserole pot is paved with vegetables and a little vermicelli. After the prawns are paved, pour them into the juice, simmer for 10 minutes, and then pour some soy sauce along the edge of the casserole.
Prepare ingredients: scallop meat, Tricholoma, tomatoes, garlic and shallots; Oyster sauce, pepper, sugar, salt, chicken essence.
1. Wash scallop meat, cut mushrooms in half, and cut tomatoes into pieces for later use.
2. Boil the water in the pot, add a little salt, put the mushroom in the water for 2 minutes, and then remove it for later use. Scallop meat put it in the blanching water for more than ten seconds and then fished it out for later use.
3, the right amount of oil in the pot, add onion, ginger and garlic until fragrant, add mushrooms and stir fry for 2 minutes, add diced tomatoes and a little sugar and stir fry for 2 minutes.
4. Add scallop meat, turn to high heat, add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, appropriate amount of salt and chicken essence, stir well and serve.
Prepare ingredients: Pleurotus eryngii, pork belly, dried pepper, pepper, ginger, soy sauce, oyster sauce, sugar, pepper and salt.
1. Wash Pleurotus eryngii and tear it into long strips for later use. Shred pork belly for later use.
2. In a clean wok, stir-fry the Pleurotus eryngii strips with low fire until the fragrance is dispersed, most of the water evaporates, and the Pleurotus eryngii is slightly browned for use.
3. Add a little oil to the pot, stir-fry pork belly until it changes color, add pepper, dried pepper and ginger slices and continue to stir-fry 1 minute until the shredded pork is cooked.
4. Pour in Pleurotus eryngii and stir-fry slightly, add 1 tbsp soy sauce, 2 tbsp oyster sauce, appropriate amount of salt and pepper, stir well and serve.
Prepare ingredients: green vegetables, mushrooms, Pleurotus eryngii, Tricholoma, millet pepper, garlic and onion.
1. Slice Pleurotus eryngii into hob blocks, cut mushrooms into pieces, and cut mushrooms in half. Add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, half a spoonful of sugar, half a spoonful of soy sauce, proper amount of starch, salt and chicken essence into the bowl and stir well for later use.
2. Add salt to the pot, blanch the vegetables for later use, put oil in the pot, stir-fry the vegetables evenly, pour in a little salted starch, and make a circle.
3. Put oil in a wok, add onion and minced garlic, stir-fry, pour Pleurotus eryngii, shiitake mushrooms and shiitake mushrooms, stir-fry for a few minutes, and remove some water.
4. When the prepared juice is poured in, the fire is quickly stirred and all the fungi are poured into the pot of vegetables. If there is juice in the pot, pour it together.
Ingredients: appropriate amount of Pleurotus ostreatus, cucumber 1, egg 1, 3 tablespoons of flour, ginger 1, half a spoonful of pepper, sesame oil, salt and chicken essence.
1, wash and tear Pleurotus ostreatus into strips, and fry in a clean pot with clear water for later use.
2. Add the right amount of oil to the pot, add about 3 tablespoons of flour to 50% heat, and slowly stir fry until it is slightly yellow. Rush into a bowl of hot water, boil the white soup, add the processed Pleurotus ostreatus and Jiang Mo, cover the pot and cook for about 3 minutes.
3. Add half a spoonful of pepper, salt and chicken essence to taste, add diced cucumber, stir well, lift it with a spoon a few times and stir well.
4. After turning off the fire, pour in the broken egg liquid. Stir well, pour in a small amount of sesame oil, and serve.
Prepare ingredients: prawns, wax gourd, seafood mushrooms, shallots, ginger, black pepper, half a spoonful of pepper, salt and chicken essence.
1. Wash the shrimp and set aside. Peel the wax gourd, cut it into thick slices of appropriate size, slice the ginger and chop the onion.
2. Add a proper amount of water to the boiling pot to boil, blanch the seafood mushrooms for 30 seconds, take them out, and marinate the shrimps with soy sauce, salt, cooking wine and ginger slices for 0/0 minute.
3. Stir-fry the shrimp for later use. Stir-fry the wax gourd slices until they are translucent, then add the blanched seafood mushrooms and stir-fry them to give a fragrance.
3, add boiling water, add fried shrimp to boil, and finally add pepper, salt, chicken essence to taste, you can get out of the pot, delicious.