Update 1: Do you want one?

Fried pork chop with ginger (pork chop with ginger and onion)

condiments

Pork chop-4-5 yuan

Jiang Mo-2 tablespoons

Garlic (chopped)-1 petal

Green onion and red pepper rings

A little for everyone

condiment

Light soy sauce-2 tablespoons

Sugar-1 1/4 teaspoons

Corn starch-1/2 teaspoons

Water-3 tablespoons

Salt, sesame oil and pepper-a little each.

way

1.

Wash pork chops and pat them dry. Flatten slightly with a blade. Add minced garlic and seasoning, stir evenly, and let stand for 45-60 minutes. Put it aside.

2.

Drain the pork chop. Fry them in some hot oil until they are almost done. Push the steak aside and fry it in the pan. Jiang Mo. Sprinkle a little wine and add the rest of the marinade. Cover and stew for a while until the steak is cooked and the sauce is almost dry. Transfer the ingredients to a plate and sprinkle with chopped green onion and red pepper. Serve while it's hot.

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Cheese beans

condiments

15 tofu foam

8 pieces of individually packaged cheese (cut into * * * pieces)

Dip sauce: Japanese brown Okonomiyaki sauce

way

1.

Soak tofu in water and gently rub it a few times. Rinse and squeeze out the water. Cut it once on one side.

2.

Stuff the cheese slices into the tofu bubble. Heat a little oil in a wok. Deep-fry the tofu crisp until golden and crisp. Serve with dipping sauce.

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Western prawns with tomato sauce

Western-style prawns with tomato sauce

Ingredients: 8 shrimps.

Decoration: parsley a

Sauce: 1 tablespoon tomato sauce 1 tablespoon water.

1 tablespoon white vinegar sugar 1/2 teaspoons corn starch 1/2 teaspoons.

Salt 1/8 tsp soy sauce 1/4 tsp.

Legal system:

1. Sharp parts of shrimp tail, head and feet are cut.

2. Wash and drip dry.

3. prepared sauce.

4. Heat 3 tbsp oil and fry both sides of each shrimp for 2 minutes.

5. Then heat 1 teoon oil, which is expected to be thick in Zhi Zhu. Add the shrimp, stir well and put it on a plate.

6. Decorate with coriander.

Shrimp skin roll

Shrimp and bean curd rolls (about 10 minute)

Materials:

200g of shrimp, one chive, one piece of coriander, six horseshoes, three yuba, one piece of oil, flour and ginger.

Seasoning:

White pepper Jamlom, sugar 1 salt, salad dressing (half stone)

Practice:

1. Shrimp is turned into mud, leek is chopped, onion is chopped, horseshoe is mashed, yuba is cut into triangles, and ginger is chopped for later use (packaging materials into movie bags is convenient and hygienic).

2. The batter consists of flour, water and spare (batter plus egg substitute is also acceptable)

3. Take a crystal bowl, add chopped water chestnut, chopped chives, chopped coriander and Jiang Mo, mix well, and let stand.

4. In another crystal bowl, add shrimp paste with slightly salty seasoning, and then add 3. Horseshoe-shaped mixture made of filler

5. Tofu skin rolls are wrapped in batter to make ends meet

6. Put oil in the pan, first roll off the skin to make pus, then open the fire and fry for 3-4 minutes until it turns golden yellow.

(instead of frying, fry for about 3-4 minutes on each side and cook for about 6-8 minutes)

Note: Shrimp should be peeled and not cut into the mud, which will cut off the structure of shrimp and affect the taste.

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