A unique dish, a piece of south tofu, hot sauce, oyster sauce, sugar, salt, chicken essence, water starch.

working methods

1. Wash bracken and cut into inches. Boil the water in the pot for about a minute.

2. Take out the stewed vegetables, shower and drain.

3. Wash the south tofu and cut it into 1 cm thick tofu slices, each of which is rolled with dry starch.

4. Put a small amount of oil in the pot, spread the tofu blocks with dry starch on the surface into the pot, and fry them on medium and small fire until both sides are crusted and the surface is golden. Take it out for later use.

5. put a spoonful of hot sauce in the pot and stir fry with the remaining oil.

6. Pour in the fried tofu and half a bowl of water at the same time.

7. Add a spoonful of oyster sauce and a little sugar and push well with a spatula.

8. Pour the bracken, turn it over evenly, cover it, stew for 2~3 minutes, open the cover, add salt and chicken essence to taste, and finally pour in the prepared thin water starch, hook it with thin sauce, and push it evenly to get out of the pot.

Recipe introduction

It's cold and spicy.

material

Ingredients: Pteridium aquilinum 150g, preserved egg (duck egg) 200g, seasoning: white garlic 5g, salt 3g, cooking wine 5g, monosodium glutamate 2g, Chili oil 5g and sesame oil 5g.

working methods

1. Peel garlic and chop it into minced garlic for later use;

2. Blanch the bracken in a boiling water pot, remove it and cut it into 4 cm long sections;

3. Wash with cold boiled water for several times, take out the extruded water and put it into a basin;

4. Add refined salt, monosodium glutamate, cooking wine, sesame oil, Chili oil and minced garlic, mix well and plate;

5. Wash the preserved eggs, peel off the shell, cut into orange petals and surround the bracken.

skill

Grams of food:

Preserved eggs (duck eggs): Preserved eggs should not be eaten with turtles, plums and brown sugar.

Recipe introduction

The shredded pork is smooth and tender, and the first course is delicious.

material

Ingredients: Pteridium aquilinum 250g, lean meat100g,

Accessories: broad bean starch 13g, egg white 25g,

Seasoning: 3g salt, 5g yellow wine, 2g monosodium glutamate, 3g ginger juice, alkali 1g and 35g lard.

working methods

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2. Change the water for many times to wash the alkaline smell and black water, remove the roots, cut into 3.5 cm long sections, blanch with boiling water, remove and drain;

3. Egg white and wet starch are stirred into paste;

4. Cut the lean pork into filaments and put them into the paste to catch them evenly;

5. Put the wok on a big fire, add the cooked lard to 60% heat, cut the shredded pork into the wok until it is thorough, and put it in a bowl;

6. Put the wok on high fire again, add cooked lard, add 300 ml of head soup, refined salt, yellow wine, monosodium glutamate and ginger juice, and add Boxing Lai to the fire;

7. Wait until the juice is thick, then add the shredded pork, put the wet starch in the water, turn it over and serve.

material

A handful of bracken, a bamboo shoot, a small piece of pork tenderloin, cooking wine.

working methods

1. Prepare materials

2. Cut the tenderloin into shredded pork, mix well with a spoonful of oyster sauce and a little cooking wine, then pour in a little cooking oil and mix well for pickling (adding cooking oil in the last step of pickling can prevent the shredded pork from sticking to the pot when frying in the pot).

3. Peel off the shell of the spring bamboo shoots, boil the water in the pot, blanch the spring bamboo shoots for about one minute, take them out, and drain them with water.

4. Wash the bracken and cut it into inches. Continue to boil blanched water and bamboo shoots in the pot. Blanch the bracken for about a minute, then take it out and take a shower.

5. Shred bamboo shoots

6. Drain the blanched bracken for later use.

7. Heat the pan and drain the oil. When the oil temperature is high, pour in the marinated shredded pork and stir-fry until the surface changes color, and then take it out for later use.

8. Pour shredded bamboo shoots and stir-fry with the remaining oil in the pot for about one minute.

9. Pour in bracken

10. Stir-fry for about a minute to let the bracken absorb oil.

1 1. Pour in the shredded pork fried in step 7, stir-fry for a while, add some salt and chicken essence to adjust the taste, and stir-fry a few times.

material

Bacon, bracken, green pepper, red pepper, garlic sprout, bean paste, edible oil, sugar, monosodium glutamate and salt.

working methods

1. Wash Pteridium aquilinum, blanch in boiling water for 2 minutes, then remove the cold water that invades people, let it cool, remove it, cut off the older parts of the roots, and cut the rest into long sections for later use;

2. After cleaning the bacon, put it in boiling water for 20 minutes and then take it out. After cooling, cut the bacon into thin skin;

3. All green peppers, red peppers and garlic seedlings are washed and cut diagonally;

4. Put a proper amount of cooking oil in the pot. When heated to 70%, add the sliced bacon and stir-fry until the sliced meat becomes transparent and slightly rolled;

5. Push the bacon aside, pour in the bean paste, stir-fry the bean paste, and then stir-fry it with the bacon;

6. Pour in green pepper, red pepper and garlic and stir fry quickly. Stir-fry evenly, pour in bracken, add monosodium glutamate, sugar and salt, stir-fry evenly and serve.

material

200g of fresh bracken, 200g of minced meat, 50g of tomato sauce, 0/00g of flour/kloc, 2 eggs, pepper powder, eggs, vegetable oil, salt, sugar, vinegar and wet starch.

working methods

1. Add 2 egg whites, salt, Chili powder, onion and ginger into minced meat and stir well; Cut bracken into 3cm long pieces, blanch in boiling water pot, take out, mix with minced meat and make hydrangea for later use.

2. Mix 2 egg yolks with water, and add salt and flour to make egg yolk batter. Oil the wok and heat it to 50% heat. Green bracken hydrangeas are rolled with dry flour one by one, then wrapped in batter and fried in oil pan. When the bracken balls come out of the oil surface and are all fried, put them in a 70% to 80% hot oil pan and fry them again until golden brown, and then drain the water.

3. Leave the bottom oil in the wok, stir-fry the tomato sauce for a while, add appropriate amount of water, sugar, vinegar, salt and minced onion and ginger, add bracken balls, pour in wet starch and add a little bright oil, and serve.

skill

trait

Brilliant red, crisp and sour.