Ingredients: tenderloin, mushrooms, eggs
Exercise:
1. Wash tenderloin, chop it into minced meat, put it into a bowl, chop 2 mushrooms into minced meat, put it into the meat stuffing, cut some chopped green onion and add it.
2. Beat the eggs into a bowl, then separate the egg white from the yolk, pour the egg white into the meat stuffing, add some soy sauce, oyster sauce and pepper, then stir well, brush a plate with a brush, don't stick to the plate, then press the meat stuffing into patties, and then put the yolk on it.
3. Add water to the steamer. After the water is boiled, put it in and steam 15 minutes.
4. Sprinkle some chopped green onion to decorate after steaming.
Second, the practice of shredding green peppers
Ingredients: green pepper, pork tenderloin
Accessories: ginger, dried starch 5g, soy sauce 10g, soy sauce 5g, starch 5g, salt 5g, sugar 6g, cooking wine 5g and garlic.
Steps:
1. Cut the green pepper horizontally, remove the core inside and cut into shreds.
2. Slice tenderloin along the grain, add a little starch and marinate with soy sauce.
3. Add a little oil to the pot. When the oil is hot, stir-fry the shredded green pepper to Microsoft and take it out of the pan for later use. Heat the pan again, pour a little oil, add ginger and garlic slices and stir-fry until fragrant.
4. Pour in the shredded pork and stir fry quickly (stir fry quickly in a big fire, the shredded pork will be tender, and it will be old when it is on a small fire)
5. Stir-fry the shredded pork until it is about 80% cooked.
6. Add the chopped green pepper and stir well. Add salt and sugar (the remaining half) and stir well, then pour in water starch and thicken, stir well and serve.
Third, stewed radish with beef brisket.
Ingredients: 750g of beef brisket, 400g of radish, 2 tablespoons of red sauce, peanut butter 1 tablespoon, south fermented milk 1 slice, 2 tablespoons of fermented milk, soy sauce, ginger and garlic, dried tangerine peel, cinnamon, star anise, fragrant leaves, dried peppers and a little rock sugar.
Production process:
Wash the blood of the brisket first, and then blanch it with cold water. Pour a little white wine to remove the fishy smell when ironing.
Blanch beef brisket with cold water, and cut into pieces for later use.
Then prepare a bowl of sauce: add 2 tablespoons of pillar sauce, 1 tablespoon of peanut butter, 1 slice of southern fermented bean curd, 2 tablespoons of fermented bean curd, and then stir well.
Pour the oil into the pot. When the oil is hot, put down the ginger slices and garlic and stir-fry until fragrant. Then put the brisket down and stir-fry until fragrant.
Stir-fry the beef until it turns white, pour in a little white wine, then pour in a proper amount of soy sauce, and stir well. Stir-fry and pour in the sauce.
Stir-fry evenly, then add warm water, not exceeding the amount of beef brisket. Cover and boil. When the brisket is cooked, transfer it to the casserole.
Then add dried tangerine peel, cinnamon, star anise, fragrant leaves, dried peppers and a little rock sugar. Stir well.
Cover the lid, bring the fire to a boil, and then turn to low heat 1.5 hours. Peel the radish and cut it with a hob. Stew brisket 1.5 hours later, add sliced radish.
Cover and stew for another half an hour, and the stew will be ready.
Four, pork and cabbage stewed vermicelli
Ingredients: pork belly, vermicelli and cabbage.
Production method:
1, the vermicelli should be soaked in advance, and the cabbage should be cut into large pieces. Pork belly cut into small pieces.
2. Cut the pork belly, put it in cold water and put it in the pot. Blanch the water for one minute and take it out.
Stir-fry rock sugar with a little oil in the pot. When the rock sugar is completely melted, add the pork belly and stir fry a few times.
4. Pour in two spoonfuls of soy sauce, one spoonful of soy sauce, one spoonful of cooking wine, a proper amount of salt, and simmer in hot water. Put onion, ginger, aniseed, cinnamon, fragrant leaves and a little pepper before covering the lid.
5. Add vermicelli and cabbage when stewing for 30 minutes and stew for 3-5 minutes.
6, vermicelli and cabbage fully absorb the taste of meat, vermicelli is more absorbent, if you think the soup is not enough, you can add some hot water and stew for another minute. Warm and delicious.
Five, crispy tofu
Ingredients: tofu, tomato sauce, starch, white vinegar.
The method of crispy tofu used for nourishing stomach recipes and home cooking;
1, cut the tofu into 5cm square chunks. When cutting, be gentle. Don't chop it up. Be careful again.
2. Put the cut tofu into a dish filled with dry starch, and remake the tofu by hand, so that the starch covers the tofu evenly. Hands must be dry, or they will stick to your hands and cause tofu to break. There is little starch at home, so don't forget to buy it.
3. Put more oil in the pot until it is 70% hot and turn to medium heat. Pour in the powdered tofu pieces and stir slowly in the pot with a large spoon when frying, so that the tofu won't stick together. After the tofu slices are fried to golden brown, take them out, drain the oil and put them on a plate.
4, stir-fry sauce, leave a little base oil in the pot, just a little, pour tomato sauce, pour more, pour white vinegar, add some sugar. The purpose of adding white vinegar is that tomato sauce can bring out sweet and sour taste. The reason why white vinegar is used instead of old vinegar is because old vinegar has a strong bran flavor and the taste is not fresh.
If you open it, you can tick off the debt.
6. Turn off the fire and stir, then pour it on the fried tofu.