What's delicious in the griddle?

Composition:

Keywords potato, edible oil, mushroom,

Carrots, garlic sprouts, bean paste, ginger slices

Steps:

1, potato chips, soak and drain, take hot oil out of the pan, and slowly fry potato chips until they are soft and rotten;

2. put a little oil in the pot and simmer with ginger slices. Add a tablespoon of bean paste and stir-fry until fragrant, then add the sliced meat, mushrooms and carrots in turn;

3. Finally, put the potato chips into the pot, add a little water and stir fry until the water is dry, and take the garlic seedlings out of the pot.

Composition:

Half a catty of prawns, three ounces of pork tenderloin and three ounces of mushrooms,

Three or two scallions, half two parsley, four or five pickled peppers,

Laoganma has two spoonfuls of Chili sauce and two spoonfuls of oyster sauce.

Two spoonfuls of oil pepper; If you like spicy food, you can add dried Chili segments.

One slice of ginger, two slices of garlic and two slices of star anise.

Four or five fragrant leaves, a spoonful of sugar and coffee,

One spoonful of starch, three spoonfuls of cooking wine, and the right amount of salt.

Steps:

1, cut the sand line off the shrimp back; Slice tenderloin; Wash mushrooms and cut them in half; Wash fragrant leaves and star anise; Chop ginger, garlic and pickled pepper; Dice scallion; Chop the coriander.

2. Put two spoonfuls of cooking wine and salt into prawns and mix well; Put a tablespoon of cooking wine, salt and starch in the pork slices and mix well.

3. Put oil in the pot and heat it to 60%. Stir-fry pork slices until the surface turns white.

4. Push the sliced meat to the side of the pot or take it out, turn it to low heat, add ginger, garlic, pickled pepper, star anise, fragrant leaves and dried Chili (I didn't use dried Chili) and stir-fry until fragrant.

Oil the pepper, and then stir all the ingredients in the pot.

6, add a pound of soup or water, Laoganma hot sauce to boil.

7. Cook mushrooms for about two minutes.

8. Add shrimp, chopped green onion, sugar, salt and oyster sauce and cook for about three minutes.

9. Collect thick soup, sprinkle with chopped coriander and turn well. Put it in a dry pot and serve. After eating the shrimp in the pot, you can light the fire and put in other favorite dishes.

Composition:

A catty of pork belly with skin; Thirty quail eggs;

Two spoonfuls of rock sugar (about half a second); A piece of ginger;

Octagonal and two roses; A spoonful of pepper; Two small pieces of cinnamon;

Four dried peppers; Four or five shallots;

Half a spoonful of soy sauce; Two spoonfuls of cooking wine; The right amount of salt.

Steps:

1. Wash quail eggs, put them in a cold water pot, cover them and boil them, then turn off the fire and keep them stuffy for more than five minutes.

2. Pork belly is put into a warm water pot and boiled over medium heat for two minutes to remove blood foam.

3. After the pork belly is fished out, it is cut into pieces about one centimeter square (it can be cut into pieces according to personal preferences); After the quail eggs are taken out, soak them in cold water for about five minutes, shell them and dry them with kitchen paper; Ginger is broken; Cut shallots into two sections; Dry spicy cut into pieces.

4, put the oil in the pot and burn it to 50% heat, and slowly fry quail eggs on medium and small fires.

5. When the oil turns golden yellow, take out and drain the oil.

6. Leave about half a tablespoon of oil in the pot and simmer until it is warm. Stir-fry the rock sugar slowly.

7. Stir fry until the smoked sugar in the pot is brown.

8. Turn off the fire immediately after pouring the pork belly, and turn the meat quickly to make it evenly covered with sugar.

9. Add about 3 kg of soup or water (if the pot is small, it can be divided into several times, but the water must be boiled in the middle), bring to a boil, then add ginger, star anise, pepper, cinnamon, dried Chili, shallot, soy sauce and cooking wine, and cover the lid to slow down the fire.

10, quail eggs and salt are boiled for half an hour, then boiled over high fire, and then simmered for about an hour.

1 1, when the soup is almost dry, switch to high fire to collect the juice.

12, when the soup is dry, turn off the fire, pick up onions, ginger, star anise and cinnamon, put quail eggs around the plate, and then put the meat into the plate.

Composition:

One catty of ribs, two spoonfuls of Laoganma Chili sauce and one garlic.

A small piece of ginger, two spoonfuls of cooking wine, and the right amount of salt.

Steps:

1. Wash the ribs, chop them, take them out and drain them.

2. mince ginger and garlic.

3, put the oil in the pot and burn it to 50% heat, stir fry the ginger and garlic.

4. Then stir-fry Laoganma Chili sauce.

5. Pour in ribs and cooking wine and stir fry for about two minutes.

6. Add one to two Jin of water (depending on the hardness of the ribs you like), cover the pot and bring to a boil with high fire, and then reduce the heat.

7. When the soup is burnt, put salt when it is dry, and change the fire to collect juice.

8. When the soup is dry and shiny, you can serve it from the pot.

Composition:

Four chicken wings with two spoonfuls of yellow wine,

Mix three tablespoons of soy sauce and marinate for about half an hour;

A bottle of beer; Six or seven mushrooms,

Draw three or four crosses on it with a knife;

Chop a small piece of ginger and half of garlic evenly;

Two onions, chopped; A spoonful of cooked white sesame seeds;

Take five tablespoons of soy sauce (marinate chicken wings with three tablespoons).

Steps:

1, put oil on the fire and heat it to 50%. Add Jiang Mo, minced garlic and minced onion and fry until golden brown.