Braised tofu and chicken

Ingredients: Tofu, chicken breast, snow peas, red pickled peppers, garlic, cooking wine, oyster sauce, cooking oil, dark soy sauce, vegetable oil, salt , tapioca starch

Method

1. After washing the chicken breast, turn the gun sideways, pat the chicken breast loosely, cut it into small pieces, add a spoonful of cooking wine first Mix well, then add a spoonful of oyster sauce to mix well, and finally add a spoonful of cooking oil, stir and marinate and set aside. Cut the water tofu into small pieces, wash the snow peas, tear off the tendons and cut into 2 sections, slice the garlic

2. Heat the pot, add oil, wait until the temperature rises, add the diced tofu and fry over medium heat until both sides When golden, take it out

3. Stir-fry the marinated diced chicken at a very low temperature with the remaining oil in the pot. When the color turns white, take it out immediately

4. Use the remaining oil in the pot to sauté the garlic until fragrant and wild sansho

5. Pour in diced chicken and water tofu, add one and a half spoonfuls of dark soy sauce, or half a small plate of cold water

6. After boiling, cover and simmer Gulu for 2 minutes

7. Open the lid and pour in the snow peas, cook for a while, add salt and diced chicken to adjust the taste

8. Pour in a small amount of starch water before serving, and turn to red Immediately turn off the heat and cook the three-flavored seabass with black beans and garlic. Ingredients: one seabass (about 650 grams in weight), 50 grams each of minced garlic and black bean sauce, 50 grams of chopped chili peppers and wild mountain peppers, ginger slices, winter ruts, and pepper rice. , a small amount each of green onions, 100 grams of dried shrimps, appropriate amounts of salt and cooking wine.

Method:

1. Slaughter and clean the sea bass, make a deep cut into the skin of the fish (so that the fish will be in a "lying" shape on the dish), and add ginger slices , dongru, cooking wine, and salt to taste and remove the fishy smell.

2. Chop the chopped chili pepper and wild mountain pepper and set aside.

3. Put the fish on the vegetable plate, apply the cooked garlic, chopped chili pepper, and wild sansho pepper on one side of the fish, apply the black bean sauce to the fish, and cook it in an electric steamer. When cooked, remove and sprinkle with chopped green onion, pour hot oil, pour in shrimp paste and it's ready. Mixed Cold Dishes with Shredded Cabbage

- Preparation of food and condiments: Baotou, coriander, garlic, spicy millet, chili powder, sesame seeds, salt, white sugar, light soy sauce, oyster sauce , white vinegar.

-The whole cooking process:

1. Wash the cabbage, cut into crosses at the root, break it open with your hands, and break it into pieces; spicy millet, garlic, Wash and cut the coriander and set aside.

2. Bring the water to a boil and boil the cabbage for about 30 seconds. If the cabbage is soft and too cold to be picked up, squeeze out the water and reserve it for serving.

3. Chop the garlic, add 1 tsp chili powder, 1 tsp sesame seeds, sprinkle with boiling oil and sauté until fragrant, add 1 tsp salt, 1 tsp white sugar, 1 tsp light soy sauce Mix soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon white vinegar.

4. Cut the coriander into sections, put it into the cabbage, pour in the sauce and stir it, then put it on the plate and start eating.