Ingredients: Flammulina velutipes 1 a handful, lunch meat 1 small pieces, a little garlic, a little millet pepper.
1. Add a little garlic, 1 tbsp white sesame, 1 tbsp balsamic vinegar, 2 tbsp oyster sauce, 1 tbsp white sugar, 1 tbsp soy sauce, salt and chicken essence and mix well.
2, Flammulina velutipes processing plate, spread a little lunch shredded pork in the middle, pour a little juice, then spread a layer of Flammulina velutipes, and then pour all the juice evenly.
3. Steam in a steamer for 8 minutes, sprinkle with minced garlic, millet pepper and shallots, and drizzle with hot oil.
2. Kung Pao Tofu
Ingredients: tofu 1, auricularia auricula 1, a little day lily, 3 peppers, 3 cloves of garlic, and shallots 1.
1. Add 1 tbsp cooking wine, 3 tbsps light soy sauce, 2 tbsps sugar, 1 tbsps balsamic vinegar, 5 tbsps water and a little starch into the bowl, and stir well for later use.
2. Heat oil in the pot, pour in onion and garlic until fragrant, and pour in day lily, fungus, string pepper and millet pepper and stir-fry for 3 minutes.
3. Add the cooked tofu, pour in the prepared Kung Pao juice, simmer for 5 minutes, and then add a little salt and chicken essence to taste.
3. Fish-flavored eggplant dragon
Ingredients: long eggplant, ham sausage, garlic moss, red pepper 1, egg1; 3 tablespoons tomato sauce, 2 tablespoons Pixian bean paste, 3 tablespoons sugar, 2 tablespoons aged vinegar, 2 tablespoons soy sauce, 2 tablespoons cooking wine, 1 tablespoon dry starch, salt, chicken essence, onion, ginger and garlic.
1, eggplant is cut in the same way as hemp cucumber. Put two chopsticks on both sides of the eggplant to avoid cutting. Cut it flat with a straight knife, about three fifths.
2, eggplant upside down, cut the back, cut from scratch with a diagonal knife, cut evenly.
3. Add salt to the eggs and break them up. Pour it on the cut eggplant with a spoon, wipe it evenly inside and outside, and pat the eggplant with starch.
4, the oil temperature is 6 layers hot, put the eggplant in and fry the skin golden, then remove the oil control. The plate is placed in a suitable curved shape.
5, add the right amount of oil to the pot, add onions, ginger, garlic, dried peppers and saute the bottom oil. Add 3 spoonfuls of tomato sauce, 2 spoonfuls of Pixian bean paste, half a bowl of water, 3 spoonfuls of sugar, 2 spoonfuls of aged vinegar, light soy sauce and cooking wine, blend appropriate amount of water starch, cook over low heat until bubbling, add garlic sprouts, ham sausage and diced red pepper, and finally pour on the fried eggplant.
4. Fried mutton with onion
Ingredients: half a catty of mutton, scallion 1 root; 3 cloves of garlic, ginger 1 tablet; 2 tablespoons of rice vinegar, 3 tablespoons of soy sauce, cooking wine 1 tablespoon, sugar 1 tablespoon, starch 1 tablespoon, sesame oil 1 tablespoon, and a little salt.
1, the mutton is sliced with a horizontal knife, and the onion is cut into hob blocks.
2. Add 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 1 tablespoon of dry starch, 1 tablespoon of sesame oil and a small amount of salt into a bowl and mix well for later use. 2 tablespoons of rice vinegar, 3 cloves of garlic and a small amount of ginger.
First, heat the pan on a big fire, and then add a little more peanut oil than usual. When it is 80% hot, pour in garlic slices and fry in Jiang Mo for 2 seconds.
4. Pour 2 spoonfuls of rice vinegar directly into the oil pan along the edge of the pan, and the whole process will be on fire. Quickly pour mutton and green onions into the pot and stir fry over high heat.
5. Pour the juice prepared in the second step, stir-fry for ten seconds, and serve.
5. Braised pigeons
Ingredients: pigeon 1, ginger 1, garlic 1, dried pepper.
1, wash pigeons and cut them into large pieces, and pat garlic with the back of a knife for later use.
2, the oil in the pot is hot, pour 2 spoonfuls of Pixian bean paste, saute red oil, add garlic and dried peppers and saute until fragrant.
3. Pour pigeon pieces, a little ginger slices, stir-fry until the color changes, and then pour 2 tablespoons of soy sauce and 1 tablespoon of balsamic vinegar.
4. Add water instead of pigeon pieces, stew for 15 minutes, and finally add a little salt and chicken essence to taste.