Make delicious recipes, roast pork and eggplant clips
Ingredients: eggplant, pork stuffing, soy sauce, pepper, soy sauce, raw flour, olive oil.
Exercise:
1. Wash eggplant, cut into 5-6 knives.
2. Pork stuffing, add a little water, soy sauce, soy sauce, salt, raw flour, olive oil and pepper to taste.
3. Insert the prepared meat into each incision.
4. Put it in the baking tray.
5. Preheat the electric oven at 200 degrees for 7 minutes.
6. Take it out and pour it with ketchup or oyster sauce.
Steamed ribs with red dates and mushrooms
Ingredients: 3 shiitake mushrooms, ribs 1, red dates 10, oyster sauce 1 teaspoon, soy sauce 1 teaspoon, water starch 1/2 teaspoons, peanut oil 1 teaspoon, salt 2g and sugar 3g.
step
1. Marinate the ribs with oil, salt, oyster sauce, soy sauce, sugar and other seasonings for 2 hours.
2. Cut the mushrooms into small pieces. Jujube is pitted.
3. Put the mushrooms on the plate, and then spread the ribs.
4. Steam the ribs on the steamer for 25 minutes.
5. When steaming for 20 minutes, add red dates. Steamed.
6. Add a little onion after steaming.
How to make delicious recipes with sesame, salt and pepper and small river fish?
Ingredients: small river fish, cooked sesame, pepper, flour, onion, peanut oil and ginger.
Exercise:
1. Small river fish should be gilled, eviscerated, washed and drained (if it is too troublesome, just rip off the head and viscera).
2. Add salt, cooking wine, onion and ginger, mix well and marinate for 10 minute (if the fish is marinated in advance, it can remove the fishy smell and improve the taste. Salted fish can't be preserved for too long, otherwise the fish will harden.
3. Pick up the onion and ginger, filter out the water, and sprinkle a layer of dry flour on the fish body so that the fish body is evenly covered with a layer of dry powder (it is best to dry the water on the fish surface with special kitchen paper, otherwise too much water will make the fish stick to too much dry powder, which will affect the effect of frying fish).
4. After the pot is heated, the lower layer is lightly oiled. When the oil is hot, put the small fish wrapped in powder into the pot, fry them on medium heat until they are golden on both sides, and take them out (the fish fried in advance, fried or roasted, will taste more mellow).
5. Stir-fry the chopped green onion with the bottom oil in the pot (stir-fry the chopped green onion with a small torch until it is slightly yellow, and then remove it when the fragrance is rich, so that the fragrance of chopped green onion will be highlighted).
6. Fried small fish (fry small fish lightly, don't break them).
7. Sprinkle salt and pepper, stir well (salt and pepper can be replaced by black pepper, pepper cumin powder, etc. ).
8. Sprinkle a layer of chopped millet, pepper and cooked sesame seeds and mix well to serve.
9. Pan and plate.
Shuihurou
Ingredients: 200g spinach, 200g lean meat, 20g sweet potato starch, 4g salt, 2 shallots, 15g pepper, 2g soy sauce, 10g cooked sesame, 1 spoon cooking wine, 1g pepper, 4 cloves garlic, 5g pepper powder, 65433.
step
1. Wash and drain spinach, cut lean meat into thin slices, mix well with sweet potato starch, salt, cooking wine and white pepper, and let the meat slices fully absorb for about 30 minutes to make them tender and smooth.
2. Cut the dried pepper into sections, add appropriate amount of pepper, onion and garlic slices.
3. Boil the water in the pot, add salt to the spinach and cook it at the bottom of the plate.
4. Add water to boil, add pepper, oyster sauce and a little salt, and put the meat slices into the pot piece by piece. When the sliced meat is cooked and shaped, it can be poured into a bowl for later use (this step is not to cook the sliced meat, but to shape it).
5. Put 2 teaspoons of oil in the pot and saute shallots and garlic.
6. Then, put the blanched meat slices into the pot, add a little salt and soy sauce, stir-fry until 78% cooked (this one is very important, don't overdo it, use medium heat), then pour out the juice and pour it on the vegetables.
7. Put 2 teaspoons of oil in the pot, saute dried peppers and prickly ash, take them out and crush them.
8. Pour the fried pepper and pepper on the sliced meat, sprinkle with chopped green onion, cooked sesame seeds and a little Chili powder, and then pour some hot oil.
Tips for making delicious recipes: braised ribs in Korean hot sauce
Ingredients: ribs, onions, carrots, potatoes, garlic.
Exercise:
1. Cut potatoes and carrots into hob blocks, and slice onions for later use.
2. Wash the ribs, put them into the liner with potatoes, carrots and onions, and add all seasonings such as Korean hot sauce.
3. Stir the seasoning and ingredients evenly and marinate for 10-20 minutes.
4. Add a small glass of water to the liner.
5. Wipe the outer surface of the liner, put it into the pot, gently rotate the liner, and press? Nutritional stew? Press the button toward the ribs, and the indicator light will flash. After flashing for 7 seconds, the function light will continue to shine, and it will be fine.
6. After the ribs are stewed, the corresponding function indicator light will go out and switch to? Insulation? The light is on, do you hear it? Descending? Sound, when the float falls, you can open the lid.
Braised ribs with Ci.
Ingredients: 300g reed, 50g sparerib, proper amount of oil, salt 1 teaspoon, sugar 1 teaspoon, braised soy sauce 1 teaspoon, 2 teaspoons soy sauce, oyster sauce 1 teaspoon, cooking wine 1 teaspoon, and ginger/kloc.
2 red peppers and 10g garlic.
step
1. Chop the ribs into mahjong-sized pieces, peel and wash the reeds, and then prepare some small ingredients (onion, ginger, garlic and green pepper).
2. Marinate the ribs with proper amount of salt, sugar, soy sauce and cooking wine for 30 minutes, cut the reeds in half, cut the green peppers into small pieces, dice the garlic, slice the ginger and cut the onions.
What I want to explain here is that it is best to attach a little bud when cutting, as shown in the figure, so that it will not be bitter to eat.
4, the pot is hot, put oil, and fry the marinated ribs.
5. After both sides are golden, add braised soy sauce and continue to fry until the ribs are evenly colored.
6. At this time, add onion, ginger and garlic and stir-fry.
7, and stir fry in the block.
8. Add a little boiling water, preferably not too much. This dish does not need much soup.
9. Add appropriate amount of salt, sugar and oyster sauce to taste when the reed is ripe.
10. Finally, add green pepper and onion, stir-fry evenly and serve.
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