1 Mapo tofu
Preparation materials: 500g south tofu, beef 100g.
Specific practices:
1) Dice onion, ginger and garlic, and chop Pixian bean paste for later use.
2) Cut the beef into small pieces for use.
3) Bake the Zanthoxylum bungeanum with low fire until it is brownish red, take it out and roll it into fine flour for later use.
4) Cut the tofu into small pieces, blanch it in salted boiling water until it floats, then take it out and drain it.
5) Take the oil pan and stir-fry the beef with warm oil until it is crisp and fragrant.
6) Add Pixian bean paste and Chili noodles, stir-fry over low heat until it is fragrant and red oil.
7) Add minced onion and ginger and continue to stir fry on low heat.
8) Add salt, sugar, soy sauce and cooking wine, and add a little hot water to boil.
9) Add tofu and boil over medium heat to collect juice.
10) hook some thin clams, push them evenly, and sprinkle with garlic sprouts (chopped green onion) and prepared Chili noodles.
2, tiger skin green pepper
Ingredients: green pepper, oil, soy sauce, salt, sugar, vinegar, garlic.
Exercise:
1, wash Zanthoxylum bungeanum, cut off the pedicle, and dig out the seeds with a spoon.
2. If the pepper is long, it can be cut in half. If it is very small, you can gently cut some small mouths on the surface, which is more delicious.
3. garlic is cut into minced garlic. Stir the soy sauce, balsamic vinegar, sugar and salt into a bowl to make a sauce.
4. Put the oil in the pot and add it to 40% to 50% heat with a small fire. Put the dried green peppers into the pot. Turn the green pepper over from time to time, gently press it with a spatula, so that each side of the pepper is heated evenly, fry it into tiger skin, and then take it out for later use.
5, hot pot cool oil, add minced garlic.
6. Pour in the prepared juice, stir fry, and heat until boiling.
7. Pour the fried green peppers into the pot and stir well. When the soup is thick, it can be cooked. If you like thick sauce, you can hook some water starch.
Step 3 stew beef
Ingredients: beef, star anise, fragrant leaves, Amomum tsaoko, cinnamon, Pixian watercress, onion, ginger, garlic, sugar, cooking wine, soy sauce, pepper, salt and allspice powder.
Exercise:
1. Wash beef, put it in boiling water, add cooking wine, boil and drain, and cut into small pieces.
2, the right amount of oil in the pot, after heating, add onion, ginger, garlic and stir fry, add beef pieces and stir fry until dry.
3. Stir-fry the bean paste until fragrant, add sugar, cooking wine, allspice powder, star anise, tsaoko and cinnamon, stir well, add boiling water soaked in beef and put it in a pressure cooker for 20 minutes.