Ingredients: Amaranth 250g, proper amount of oil, salt, 5 cloves of garlic, Haitian soy sauce 1 teaspoon, and a little vinegar.
working methods
1) Amaranth, soak in salt water for 15 minutes, and go to old terrier to wash and set aside. 2) 5 cloves of garlic are cut into garlic foam. 3) Put the oil in the pan, add the amaranth after the oil is hot, and stir fry quickly. 4) Add a spoonful of Haitian soy sauce, a little salt (or no salt), and add garlic foam when the dish is soft. 5) Stir well and add a little vinegar to the pot.
Family version of Xinjiang saute spicy chicken
Ingredients: Broiler 1250g, potatoes 2, tomatoes 1 piece, green peppers 2, carrots 1 piece, mushrooms 4, noodles 500g, oil, salt, sugar, cooking wine, soy sauce, bean paste, coriander, ginger, garlic, garlic.
working methods
1) Prepare food ingredients 2) Wash the chicken, remove impurities, and cut it into large pieces 3) Soak the mushrooms with water, wash and cut them into pieces, wash and cut potatoes, carrots, tomatoes and green peppers 4) Blanch the chicken pieces with boiling water for one minute, then take them out 5) Put the peppers in oil, stir-fry them with low fire, and take them out 6) Add ginger, garlic, star anise and cinnamon. Vinegar 10) Bring to a boil with high fire and simmer for 20 minutes. 1 1) Put down the mushrooms, potatoes, carrots and tomatoes. 12) Add 2 spoonfuls of bean paste, add cumin powder, bring to a boil with high fire, and simmer on low and medium fire until the potatoes are half cooked. 13) Add salt and cook for 5 minutes.
Huamei sparerib
Ingredients: small ribs 500g, proper amount of oil, 2 tablespoons of salt, sugar 1 tablespoon, 5 preserved plums, appropriate amount of onion, appropriate amount of ginger, soy sauce 1 tablespoon, vinegar 1 tablespoon, cooking wine 1 tablespoon, star anise/kloc-0.
working methods
1) Select a small piece of sparerib, clean it, soak it in clear water 15 minutes, put half a cup of cooking wine in the water, and then rinse it with clear water. 2) Boil the water in the pot, blanch the ribs and remove them for later use. 3) Slice the onion and ginger. 4) Put a spoonful of oil in the wok, heat it with low fire, moisten the wok, and remove the excess. Stir-fry evenly, then pour in appropriate amount of boiling water. 6) Add an octagonal and pour a spoonful of vinegar. 7) Bring the fire to a boil and turn it to a small fire. 8) Take out the prunes and wash them. 9) Then put it in the ribs and stew it together 10) When the ribs are eight ripe, add a proper amount of salt and a spoonful of sugar to taste. 1 1) stir-fry a few times, and turn to high heat to collect juice.