Small restaurant snack recipe 1: Aauto Quicker's next meal snack? Fried Pleurotus eryngii with shredded pork
Because I want to buy good pork, I have to go to the food market in the morning. Therefore, I always buy more, and when I come back, I open the refrigerator to keep it frozen. When I want to eat, I take out one in the morning and put it in the freezer. It will be much more convenient to come back at night to slice or shred. You can even buy it and cut it into pieces or silk, and then pack it. I like Pleurotus eryngii very much. My favorite thing is to sprinkle with chopped black pepper and fry it. It's simple and delicious. Today, it's delicious to fry it with shredded pork. Aauto Quicker's stir-fry is my favorite. Shredded pork can be fried into a dish with all kinds of mushrooms or melons and vegetables. It is simple and convenient to mix meat and vegetables.
material
Ingredients: Pleurotus eryngii, lean meat
Ingredients: shredded ginger, soy sauce, salt and raw flour.
method of work
1, shred lean meat and put it into a large bowl, add shredded ginger, salt, cornmeal and soy sauce, mix well and marinate for 15 minutes; When curing meat, whether you put soy sauce or not depends on your liking. If you put color, it will look better. If you don't put soy sauce, shredded pork will look white. I like soy sauce.
2, cleaning Pleurotus eryngii and cutting into slender strips;
3, put a little more oil in the pot, heat it, pour in the shredded pork and stir fry; (Because shredded ginger is put in the bacon, if you don't like to eat shredded ginger, you can clip it out before you put it in the pot. )
4. Stir-fry until the lean meat becomes discolored, and then serve it for later use;
5. Reheat the oil pan, pour the Pleurotus eryngii and stir-fry it for a few times;
6, put salt, sprinkle a little water, stir fry until the Pleurotus eryngii is soft;
7. Pour in the right amount of soy sauce and stir fry evenly;
8. Pour in the fried shredded lean meat and stir fry evenly.
Small restaurant snack menu 2: fried fried pork with salt for the next meal
It's hot and my appetite is not good enough. You have to make a little stir-fry to raise your mood, and you have the strength to play baking with a good mood, right? This dish of stir-fry learned from Luo Sheng is really very popular. Pixian douban and lobster sauce are essential. It is delicious to fry these two precious dishes. Although it looks like a lot of red oil, it is not very spicy. My children can eat it, too. There is nothing wrong with eating an extra bowl of rice ~
material
Pork belly, pepper, fermented soybean, Pixian watercress, ginger, cooking wine, soy sauce, salt and edible oil.
method of work
1, sliced meat for later use.
2, Pixian watercress, pepper diced, ginger minced.
3. Put the cooking oil in the pot (the amount of oil is slightly larger than that of ordinary cooking), and stir-fry the meat slices at 60% heat to change color.
4. Add the lobster sauce and continue to stir-fry for half a minute until the meat slices are cooked and spit oil. Push the sliced meat to the side of the pot, set aside the base oil and turn to low heat. Add Pixian watercress and stir-fry for half a minute, then stir-fry Jiang Mo.
5. Pour in cooking wine and soy sauce.
6, stir fry evenly, put the pepper pieces into the broken.
(Because douchi, Pixian watercress and soy sauce are salty, you can add less or no salt. )
Small restaurant snack menu 3: Aauto Quicker snack food.
The introduction of the recipe was taught to me by a chef before. It's quite easy to eat.
material
8 water chestnuts, 0/0 auricularia auricula/kloc-0, chicken breast 1 piece, half a green pepper, 2 cloves of onion 1 piece, 2 cloves of garlic, 3 slices of ginger, 5g of salt, 3g of white pepper, 7g of dry starch and a little sesame oil.
method of work
1. Clean the chicken breast, cut it into thick strips, peel the water chestnut, wash it and cut it into thin slices, soak the fungus in clean water, wash it and tear it into bite-sized pieces.
2. The green pepper is pedicled and seeded, and cut into pieces for use. Slice garlic, shred ginger and cut onion into long sections.
3. Add salt 1 g, white pepper 1 g and 2 g of dry starch to the cut chicken strips, then add 5 ml of water, 1 teaspoon of cooking oil, mix well and marinate for 5 minutes.
4. Add 25ml of water to 5g of dry starch and mix well, then add 4g of salt, 2g of white pepper, onion, shredded ginger and garlic slices, and finally drop sesame oil and mix well to make sauce.
5. Pour the oil into the pot and heat it with high fire. When the oil is 50% hot, pour the marinated chicken strips. After the color turns white, add the fungus and water chestnut slices and fry for 2 minutes, then pour the prepared sauce along the side of the pot.
6. When the soup becomes sticky, add the green pepper and stir-fry it quickly for a few times, then you can get out of the pot.
Tips
1, Auricularia auricula can be blanched first, but it must be fully drained before frying to prevent frying pan.
2. Pouring some cooking oil when curing chicken can lock the moisture of chicken, and it will not stick to the pot when frying, and the taste is particularly smooth and tender.
Small restaurant snack recipe 4: super fried shredded mustard for dinner
Introduction to the recipe: Before harvesting in autumn, several large rectangular pits will be prepared, and then the fresh mustard tuber will be harvested from the field. Put them into a big pit with a thick plastic film, and colleagues put salt, pepper, preservatives and so on. Then cover it with plastic film, finally cover it with soil, and fill it up and seal it. During that time, there will be a salty smell everywhere. It will be dug up and sold when someone comes to receive the goods in spring. Now that there has its own processing plant, there is no need to wait for someone to collect it.
material
One mustard tuber, 50g of lean meat, half a carrot and 50g of winter bamboo shoots.
method of work
1. Prepare materials.
2. Take the oil pan and stir-fry the lean meat;
3. Add winter bamboo shoots and lean meat and stir fry together, and add a little salt to taste;
4. Put shredded radish and shredded mustard into it;
5. Pour in a little water and cook, then put the chicken essence into the dish.
6. Finished product