Ingredients: eggs, ginger, shallots, star anise, rock sugar, dried peppers, beer and white sesame seeds.
1, clean the shell of the egg, add salt to the water, so that it is easier to shell, boil it for about ten minutes on high fire, take it out and put it in cold water to cool it, remove the shell of the egg, and gently cut two knives on the surface of the egg to facilitate the taste.
2. Then take another pan, pour the eggs into the pan after the oil is hot, then turn on the low heat and stir it constantly until it looks like tiger skin, then add a few slices of ginger, one onion knot, two star anises, a spoonful of soy sauce, soy sauce for coloring, oyster sauce, salt, a few crystal sugar and a few dried peppers, finally add half a bottle of beer into it, then boil it on low heat, and cover it and stew for ten minutes.
3. Don't pick out the spices after ten minutes, then open a big fire to collect the soup, then pour in the white sesame seeds, stir fry a few times, and you can go out.
Ingredients: egg, Pleurotus eryngii, green pepper, shallot and garlic.
1, prepare a clean Pleurotus eryngii, remove the pedicel, cut it into small pieces, cut the ham into pieces with an oblique knife, cut a green pepper into small pieces, cut the scallion into chopped green onion, pat the garlic and chop it into minced garlic. Beat 3 eggs in the bowl and stir them into egg liquid for later use.
2. Boil the water in the pot, pour the Pleurotus ostreatus into the water for about one minute, remove the water and set aside. After the oil in the pan is hot, pour the egg liquid into the pan, fry until it is set and then slip away. Put it in a bowl for later use.
3. Then leave the bottom oil in the pan, pour in the onion and garlic, stir-fry until fragrant, then add the ham sausage and stir-fry until fragrant, then add the Pleurotus eryngii, green and red pepper pieces and eggs, stir well, then season, add a spoonful of salt, chicken essence, oyster sauce, soy sauce, turn on high fire and stir-fry quickly and evenly, and the eggs and mushrooms will be ready.
Ingredients: yuba, ginger, garlic, shallots, millet pepper, Pleurotus eryngii and pork belly.
1. First, cut a proper amount of yuba into small pieces, cut ginger into Jiang Mo, garlic into minced garlic, chopped scallion into chopped green onion, chopped green onion leaves into small pieces, cut three millet peppers into small circles, cut a handful of Pleurotus eryngii into two pieces, and cut a piece of fat lean meat into thin slices.
2, the oil temperature is 40% hot, put the yuba in the oil pan, fry it on low heat, fry it until golden brown, remove the oil control, then put it in a bowl and soak it in water.
3. Stir-fry the meat slices with oil, stir-fry the onion, ginger, garlic and millet spicy until fragrant, then add a small amount of soy sauce, stir-fry a spoonful of soybean sauce to make the sauce smell, then add the Pleurotus ostreatus and stir-fry a few times, then add a proper amount of water and bamboo. Add a spoonful of soy sauce, salt, oyster sauce and pepper and mix well. Pour in water starch and stir-fry a few times. Add onion and stir-fry until raw, and you can get out of the pot.
Ingredients: eggplant, pork, ginger, garlic, chives and peppers, eggs, corn starch and white sesame seeds.
1, prepare two eggplants, rinse them, cut off the head and tail, cut them off in strips with a peeler, put them in a bowl, and soak them in a spoonful of white vinegar, salt and water to prevent the eggplant slices from oxidation and discoloration. Cut a piece of ginger into shreds, cut shallots into pieces, put a few peppers in a bowl, and soak them in warm water to get the fragrance.
2. Chop a piece of pork into minced meat, put it into a bowl, pour onion, ginger and pepper water into minced meat several times, grab and mix evenly, add appropriate amount of salt and pepper, stir well with soy sauce and marinate for ten minutes.
3. Cut garlic into minced garlic, cut shallots into chopped green onion, beat two eggs into a bowl and stir to disperse, and put two spoonfuls of corn starch aside for use. Take out the soaked eggplant slices. Spread it flat on the cutting board, then spread the meat evenly, then roll it up from one end and evenly wrap it with a layer of egg liquid. Then put it in starch, evenly coat it with a layer of starch, and put it in a plate.
4. When the oil temperature is 50% hot, put the eggplant meat rolls one by one and fry them slowly with low fire. Turn it after setting. Finally, fry the eggplant until golden brown, take it out and put it on a plate.
5. Add half a spoonful of salt, sugar and a spoonful of starch to the pot. Two spoonfuls of balsamic vinegar, soy sauce, sesame oil and a bowl of clear water, boil over low heat until the soup becomes thick, pour in minced garlic and stir-fry until fragrant. Then pour the eggplant meatloaf in, continue to stir-fry evenly and wrap it with a layer of juice, add chopped green onion, stir-fry white sesame seeds evenly and you can go out of the pot.
Ingredients: shrimp, cucumber, carrot and shallot.
1, first cut off the head of the shrimp, then peel off the skin, slice it on his back and pull out the shrimp line. Wash it with proper amount of water, add a few grains of salt, chicken essence and a little pepper to remove the fishy smell, then add half an egg white, stir until it is thick, add some cooking wine, and add a spoonful of starch to mix well to lock the moisture.
2. Cucumber and carrot peel off the skin. Cut into diamond-shaped pieces, boil the water in the pot, and row the shrimps. Then take it out and rinse it. Blanch the cucumber and carrot and take it out for later use.
3, put some cooking oil in the pot, first add chopped green onion, cucumber, carrot, shrimp and stir fry a few times, then add some sugar, salt, and then add some water. After the seasoning is melted, use some thin sauce. Mix it well and you can cook.
Ingredients: ribs, raw flour, shallots and white sesame seeds.
1, prepare the spareribs and cut them into small pieces, add water to the pot, put the spareribs in blanching water to remove the blood, then add ginger slices and onion to make yellow wine to remove the fishy smell, boil them, skim off the floating foam, turn to low heat for one hour, and cook the spareribs.
2. Add oil to the pot, evenly coat the ribs with raw flour, fry the ribs for two minutes, fry until the surface is golden, and then remove the oil control.
3. Mix the sweet and sour juice: add a little water to the pot, add a spoonful of white sugar, salt 1 g, white vinegar10g, tomato sauce10g, stir well to fully melt the tomato sauce, add 5g of Ming oil to brighten the color, take out the pot when the sweet and sour juice is soaked, add ribs and stir-fry evenly, and finally sprinkle.