1. Spicy shrimp
Ingredients: 400 grams of prawns, 40 grams of peppercorns, 50 grams of ginger, 10 small peppers, one green onion, seven or eight cloves of garlic, A little sugar, MSG and salt, an appropriate amount of light soy sauce and an appropriate amount of vegetable oil.
Method:
1. Remove the mud intestines, etc. from the prawns, wash and dry them.
2. Slice garlic and ginger, and shred green onions.
3. Put an appropriate amount of vegetable oil in the pot, heat it up, add small peppers and peppercorns and stir-fry until fragrant.
4. Add garlic slices and ginger slices, stir-fry until flavourful.
5. Add the prawns and fry until they change color.
6. Add appropriate amount of light soy sauce. When the color turns red, add sugar, salt and MSG.
7. Add shredded green onions before serving and stir-fry.
2. Braised eggplant
Ingredients: one eggplant, soy sauce, green onion, ginger and garlic, cooking wine, rice vinegar, cornstarch, soaked red pepper, white sugar, and a little vegetable oil.
Method:
1. Wash the eggplant, cut it into hob pieces, and chop the pickled pepper, green onion, ginger and garlic separately.
2. Mix soy sauce, rice vinegar, cooking wine, sugar, and blended cornstarch into a sauce and set aside.
3. Do not pour oil into the pot. Put the eggplant pieces into the pot and stir-fry until the color of the eggplant becomes darker and some become smaller. Dish out.
4. Pour a little oil into the pot, add chopped ginger and garlic until fragrant, add chopped pickled peppers, stir-fry until fragrant, add fried eggplant, stir-fry a few times , pour in the sauce, stir-fry until the soup thickens, sprinkle in the chopped green onion and serve.
3. Braised lion head
Ingredients: minced pork, green cabbage core, water chestnuts, whole wheat toast, onion and ginger, eggs, cooking wine, salt, soy sauce, sugar, sesame oil.
Method:
1. Chop the onion and ginger into mince, beat the eggs and add them to the minced meat.
2. Add cooking wine and salt to the minced meat and stir vigorously until it becomes sticky.
3. Peel and chop the water chestnuts, chop the whole wheat toast (here is how to make the whole wheat toast), add them to the minced meat and mix well.
4. Scoop a large spoonful of stuffing into the palm of your hand, knead it into a ball, then gently tap it back and forth between the two palms to expel the air inside and make the lion head stronger.
5. After the wok is heated, add oil and fry the meatballs over medium heat until the surface turns golden brown. Filter off excess oil.
6. Add soy sauce, sugar and appropriate amount of water, cook over low heat until the flavor is absorbed and the juice is reduced. Drizzle with sesame oil and serve on a plate.
7. Wash the green cabbage cores, take another pot of boiling water or stock, add oil and salt after the water boils, add the cabbage cores and simmer until cooked, then place them around the lion's head.
4. Vinegar lotus root
Ingredients: lotus root, red pepper, ginger, coriander.
Ingredients: white vinegar, salt, chicken essence, sesame oil, sugar, oil.
Peel, wash and cut the lotus root into thin slices, slice the red pepper, slice the ginger, wash and set aside the coriander.
Boil water in a pot, add lotus root and blanch for 3 minutes, then drain into cold water.
Heat oil in a wok, sauté ginger slices until fragrant, add red pepper slices and lotus root slices and stir-fry.
Add salt, white vinegar, white sugar and chicken essence to taste, add sesame oil, stir well and turn off the heat.
5. Shredded Chicken
Ingredients: 1 chicken, fungus, lemon, chives, coriander, salt, oil, sesame oil, soy sauce, red oil, sugar, oyster sauce, Garlic, star anise, pepper, ginger slices, cooking wine.
Method:
1. Clean the chicken, boil a pot of water, put the whole chicken in the pot, cook until the chicken is raw, take out and let cool.
2. Wash the fungus, tear it into pieces, and boil it in boiling water for two minutes and set aside.
3. Take a small bowl, use seasonings to make a bowl of sauce, cut half a lemon and squeeze the juice into the sauce bowl.
4. Tear the cooled chicken into small strips with your hands, add fungus, pour in the sauce and mix well.
5. Cut the other half of the lemon into shreds, mix it into a bowl, and finally add a few cilantro.
6. Braised Hairtail
Ingredients: Hairtail, cooking wine, red pepper, onion, ginger, garlic, star anise, light soy sauce, sugar, monosodium glutamate, water starch.
Method:
1. Wash the hairtail, take the middle section, and marinate it with salt and cooking wine for 20 minutes;
2. Put the fish sections in a ventilated place Let the skin dry;
3. Heat the oil in the pan. When the oil is hot, add the hairtail and fry over medium heat until golden brown. Remove and control the oil;
4. Leave the bottom oil in the pan and fry. Add the fragrant red pepper segments, onions, ginger, garlic and star anise, and add the fried fish segments;
5. Cook in the cooking wine, light soy sauce, and a small amount of sugar, add the submerged water, bring to a boil and then turn to medium heat. Stew;
6. When the soup is almost dry, add water starch, reduce the juice over high heat, add MSG and take it out of the pot, sprinkle with chopped green onion and coriander.
7. Carroted sweet potatoes
Ingredients:
90 grams of white sugar, appropriate amount of cooking oil, 450 grams of sweet potatoes
Method:
1. Peel the sweet potatoes, wash and cut into cubes
2. White sugar
3. Heat the oil in the pot and fry the sweet potato cubes over medium-low heat It will turn slightly yellow
4. Remove and set aside
5. Heat a little oil in the pan and add sugar
6. Slowly burn the sugar over low heat , until it appears stringy
7. Add the fried sweet potatoes and stir evenly quickly
8. Remove from the pan and pour into a greased plate
8. Mapo Tofu
Ingredients:
500 grams of tough tofu, 100 grams of beef, 15 grams of shallots, 10 grams of garlic, 12 peppercorns, 30 grams of bean paste, 3 grams of salt grams, 2 grams of chicken powder, 15 grams of dark soy sauce, 20 grams of starch, 5 grams of pepper oil
Steps:
1. Wash the onions and garlic, cut the onions into finely chopped green onions, and chop the garlic. Foam
2. Cut the tofu into small cubes the size of half a mahjong tile
3. Cut the beef into foam
4. Add water to the pot and put 1 gram of salt, boil the tofu, blanch it, remove and set aside
5. Add 20 grams of salad oil in the pot, heat the oil to 70% heat, add 100 grams of minced beef, and add 5 grams of dark soy sauce , stir-fry over high heat until 8 is cooked, take it out and set aside
6. Add another 10 grams of salad oil to the pot, heat the oil until it is 50% hot, add 30 grams of minced garlic and bean paste, and add 12 pieces Sauté the Sichuan peppercorns, take out the Sichuan peppercorns, add water to the pot, add 2g of salt, 2g of chicken powder, 10g of dark soy sauce, stir-fry evenly over high heat, add tofu and start cooking, try not to stir-fry
7. Cook over medium heat for 3 minutes, add the fried minced meat, add water starch to thicken, add 5 grams of pepper oil, stir-fry evenly
8. Remove from the pan and serve on a plate, sprinkle with chopped green onion, a delicious dish , Mapo Tofu with full color, flavor and flavor will be just fine
9. Garlic Broccoli
Ingredients:
Broccoli, salt, garlic, millet, chili, Oyster sauce, vinegar, sugar, light soy sauce, corn starch.
Cooking method:
1. Prepare a broccoli and use scissors to cut the flowers from the stem. The stem is not needed, only the flowers are needed. Then use a knife to cut the broccoli into small florets. After cutting the broccoli, put it in a large basin, add water and salt and soak it for about 10 minutes.
2. Boil water in a pot. After the water boils, add a little salt, then put the broccoli in and blanch it for 2 to 3 minutes, then take it out. Prepare a large plate and put the blanched broccoli on it. Put into plate.
3. Heat the oil in a pan. When the oil is hot, turn down the heat. Add the minced garlic, millet, and chili peppers to the pan and stir-fry until fragrant. Add oyster sauce, chicken essence, thirteen-spice soy sauce, and water starch to the pan and stir evenly. Pour the sauce on top of the broccoli, stir evenly, and our garlicky broccoli is ready.
10. Chicken nuggets stewed with mushrooms
Ingredients: 1 chicken leg (about 300g), 5 dried mushrooms, 4 slices of ginger, 3 cloves of garlic, 1/4 red pepper (about 10g), 1/4 green pepper (about 10g), 1 tablespoon sesame oil (15ml), 2 teaspoons dark soy sauce (10ml), 1 tablespoon rice wine (15ml), 1 teaspoon sugar (5g), 2g salt .
Method:
1. Slice the garlic cloves. Cut red and green peppers into thin strips. Soak the dried mushrooms in water until soft, clean the sediment and drain off the water.
Wash the chicken legs, drain them with kitchen paper towels, and cut into medium pieces.
2. Take a deep container suitable for microwave ovens, pour sesame oil, move the container into the microwave oven, and heat it at 900 watts (or high heat) for 1 minute.
3. Take out the container, put in the cut chicken drumsticks, garlic slices, and ginger slices, mix well with chopsticks, cover the lid (or seal the mouth of the container with microwave-safe plastic wrap) and put it back in the microwave. Heat at 900 watts (or high heat) for 5 minutes.
4. Take out the container, add the soaked mushrooms, add dark soy sauce, rice wine, white sugar and salt, then add 500ml of water, mix well and put it back in the microwave to heat at 900 watts for 20 minutes.
5. Sprinkle shredded red cabbage pepper and green pepper for decoration.