A portion of spicy tofu.
Ingredients: 1 piece of old tofu, a little minced meat.
Seasoning: Pixian bean paste, soy sauce, soy sauce, onion, ginger, garlic, vegetable oil, white pepper, pepper powder and sugar.
Production process:
1, prepare a little pork stuffing, wash tofu and cut into small squares.
2. Add a little white pepper, a little soy sauce, cooking wine and starch to the pork stuffing and marinate evenly for a while.
3. Heat the wok and add vegetable oil. Add minced meat and stir-fry until it changes color.
4. Add a little oil to the pot, add onion, ginger, garlic and pepper powder to stir-fry until fragrant, add chopped Pixian bean paste to stir-fry red oil, pour minced meat and stir-fry evenly, and add a little soy sauce and soy sauce to stir-fry and color.
5. Add a proper amount of water and a little cooking wine, add tofu, and turn to low heat for a while after the fire is boiled. There is no need to add salt, because Pixian bean paste and soy sauce are salty.
6. Finally, add a little sugar to taste, thicken the soup with water starch, turn off the heat, and sprinkle with chopped green onion after taking out the pot.
Sufu spinach
Ingredients: water spinach 1 stick
Seasoning: tofu, vegetable oil, garlic.
Production process:
1. After washing the spinach, separate the stems from the leaves and cut the stems into small pieces.
2. Add 2 small pieces of white tofu and some soup in a small bowl, crush them with a spoon and stir them evenly.
3. Heat the wok and add a little vegetable oil. Add minced garlic and stir-fry until fragrant.
4. First, stir-fry the stem of water spinach for a while until the stem becomes soft.
5. Pour in the leaves and fermented milk and stir well. If the taste is heavy, you can add a little salt. I didn't add any more salt.
Scrambled eggs with okra
Ingredients: some okra, 2 eggs.
Seasoning: salt, cooking wine, vegetable oil and shallots.
Production process:
1, cut off the roots of okra, and then cut into thick slices.
2. Beat the eggs, add a little cooking wine and salt and mix well.
3. Heat the wok and add proper amount of vegetable oil. When the egg liquid is about to solidify, directly cut it into small pieces with a shovel and take it out.
4. Continue to add a little oil, add chopped green onion and stir-fry, add okra and stir-fry for a while, then add eggs and add a little salt.
Four pieces of minced meat, yam and mashed potatoes.
Ingredients: 2 medium-sized potatoes, 1 piece of yam, a little minced meat.
Seasoning: salt, soy sauce, oyster sauce, cooking wine, shallots, vegetable oil and starch.
Production process:
1. Peel potatoes and cut into thick slices. Wash yam with skin, cut into small pieces, and steam in an electric cooker.
2. Take out the steamed potatoes and yams, peel the yams and put them together in a large bowl, and grind them into fine yam mashed potatoes with a rolling pin.
3. Put a little water in your hand and make mashed potatoes into balls.
4. Heat the wok with vegetable oil, stir-fry the minced meat to change color, add 1 tbsp of soy sauce and oyster sauce, add a little water, cooking wine and a little salt, stir well, and cook for a while.
5. Finally, boil the soup with water starch and turn off the fire.
6. Pour minced meat soup on mashed potatoes and sprinkle with chopped green onion.
Sautéed Chinese Chives with Dried Tofu
Ingredients: a handful of leek moss 1, several mushrooms, and several pieces of dried tofu.
Seasoning: salt, vegetable oil, garlic, soy sauce and oyster sauce.
Production process:
1. Wash leek moss and cut into small pieces. Remove the stems from mushrooms and shred dried beans.
2. Heat the wok and add vegetable oil. Add minced garlic and stir-fry until fragrant.
3. Stir-fry dried beancurd and shiitake mushrooms for a few times, and add 1 tablespoon of soy sauce and 1/2 tablespoons of oyster sauce to stir well.
4. Add a little water and cook for a while to make mushrooms and dried beancurd more tasty.
5. finally, collect the soup until it is thick, add leek moss and appropriate amount of salt and stir fry a few times.
Shang Liu Tang xian Cai
Ingredients: amaranth, ham sausage 1, preserved egg 1.
Seasoning: salt, soy sauce, oyster sauce, vegetable oil, garlic.
Production process:
1, the preserved egg is peeled and cut into small pieces, and the smaller ham sausage is also cut into small pieces.
2. Remove the older part of amaranth root, and control the moisture after cleaning.
3. Heat the wok, add vegetable oil, add garlic and stir-fry until fragrant, and stir-fry the ham and preserved eggs several times.
4. Add a little water, 1 tbsp soy sauce, 1/2 tbsp oyster sauce and appropriate amount of salt, stir well and boil for a while. If you have bone soup, you'd better put it in it.
5. Boil the pot with water and add the amaranth for ten seconds.
6. After taking it out, put it directly into the preserved egg pot and cook for another half minute. Turn off the heat after the amaranth is soft and rotten.
Seven sea urchins and egg soup
Ingredients: 2 eggs and 3 sea urchins.
Seasoning: salt, seafood soy sauce, sesame oil and onion.
Production process:
1, sea urchins must be fresh, pry open the sea urchin shell from the middle with scissors, carefully dig out the yellow sea urchin with a spoon, and remove the black viscera.
2. Add 1.2 times of warm water and a little salt to the eggs and mix well by hand.
3. Sift into another bowl, skim off the foam on the surface, and put some sea urchins into the custard.
4, add water to the pot to boil, cover with a small bowl, steam in the pot for 7~8 minutes. If there is no cover, cover it with a layer of plastic wrap.
5. Place the remaining sea urchin on the surface of the custard, steam for another 2 minutes, turn off the fire, and take it out after 2 minutes.
6. Pour the egg custard out with seafood soy sauce, pour a little sesame oil and sprinkle with chopped green onion.