In spring, many friends move to new houses. According to the custom, there will be a lively banquet before moving in. What dishes do you have? I'm here to recommend you.

: cold bacteria

Difficulty: pier cutting * * * Primary * * Time: about 10 minute.

condiments

35 grams of dried fungus and half an onion.

condiments

2 teaspoons of time-honored "Zero New" soy sauce with a little sugar.

Vinegar 1 teaspoon pepper oil.

1 red green pepper

Steps of cold mixing auricularia auricula

1. Soak the dried auricularia auricula in warm water, remove the pedicel, wash it, blanch it in water, and let it cool for later use.

2. Mix soy sauce, sugar, vinegar and pepper oil with water to make sauce.

3. Shred onion, red pepper and green pepper.

4. Mix the cooked black fungus, onion rings and shredded red and green peppers with the sauce.

sweet and sour pork

Difficulty: Cooking * * * Advanced * * Time: 30-45 minutes

condiments

Pork tenderloin 300g

condiments

Cooking wine 1 tbsp vinegar 2 tbsp.

3.5 tablespoons of sugar and a little salt.

Starch, tomato sauce, 4 tablespoons

Steps of sweet and sour tenderloin

1. Pork tenderloin is cut into finger-thick strips, added with a little salt, and marinated with 1 tbsp cooking wine.

2. Put 2 tablespoons of vinegar, 3.5 tablespoons of sugar, a little salt and starch into a small bowl, add water and mix to form water starch, and stir well to form a seasoning sauce.

3. Add water to the starch, add some egg whites, stir well to form a thick paste, and hang the marinated pork tenderloin for later use.

4. put a little more oil in the pot, heat it to 80% oil temperature, add the pasted meat strips, fry until the surface is white and take it out. Be careful not to put the meat strips in the oil pan together, but put them one by one, not too much at a time.

5. Deep-fry all the meat strips, remove and drain.

6. Continue to heat the oil in the pot. When the oil temperature rises to 90% again, put half of the fried meat strips into the pot and fry them until the surface is golden yellow, take them out, and then put the other half into the pot and fry them until golden yellow.

7. Take out all the meat strips and drain the oil.

8. Leave the bottom oil in the pot and heat and stir-fry the tomato sauce until the red oil comes out.

9. Add the sauce prepared before.

10. When the sauce becomes thick and bright, add the fried meat strips and quickly turn over the pan.

How to make sweet and sour tenderloin video

skill

1. The paste used to paste the meat strips should not be too thin. It is better to switch to chopsticks when there is resistance.

When the meat strips are fried in the pan for the first time, they should be put into the oil pan with chopsticks. There is not much oil at home, so don't put too much oil in each frying, and put about 6.7 yuan at a time. Don't turn the meat strips after they are put into the pot. After a while, the sliced meat will come up by itself after crusting. If you turn them with chopsticks after cooking, they will stick to the pot.

3. Because the meat strips will not stick together after the first frying, when frying the meat strips again, just divide all the meat strips into two parts and fry until golden brown.

4. The time for frying meat strips should not be too long, and the oil temperature should be controlled well. The purpose of oiling twice is to make the meat strips have a fresh and tender taste.

5. When the meat strips are finally wrapped in sauce, the action should be fast, and stir fry quickly to make the meat strips evenly wrapped in sweet and sour sauce and immediately take out the pot.

6. When cooking sweet and sour dishes, the proportion of sweet and sour is very important. I think this sweet and sour ratio is very suitable. You can also try.

7. The oil fried with meat strips can be used for cooking after filtering. As a reminder, this oil should never be used to fry other foods. Repeated heating of edible oil will produce harmful substances, which is not good for your health.

Three-color fried shrimp

Difficulty: pier cutting * * * Primary * * Time: 10-30 minutes.

condiments

350g shrimp and 30g cucumber.

Carrot 30g

condiments

Oil 1 tablespoon salt 1 teaspoon.

Liquor 1 teaspoon starch 2 teaspoons

30 grams of corn kernels

Steps of three-color fried shrimp

1. Wash the shrimp, remove the shrimp line, add 1 tsp salt, add 1 tsp liquor, mix well, and marinate for 15 minutes.

2. Add 2 teaspoons of starch to the marinated shrimp and stir well. Wash carrots and cucumbers and dice them.

3. Add 1 tbsp oil to the pan, stir-fry the shrimps in the pan after the oil is hot, and take out the shrimps after discoloration.

4. Add a little oil to another pot, stir-fry carrots and cucumbers until they are broken, add a little salt and stir-fry corn kernels.

5. Then add the shrimps fried in advance, stir well and turn off the heat.

skill

1, shrimp should be preserved in advance if it is to be tasty, and a little white wine should be added to remove the fishy smell.

2. Adding starch to shrimp can make the super good shrimp taste smoother and tender.

3. When frying shrimp, don't take too long. When the shrimps change color, shovel them out, because there will be another stir-fry later.

This dish has a variety of ingredients, you can add green pepper, as long as you like.