Baked sparerib with tomato
Ingredients: 500g spareribs, 300g tomatoes, two green peppers, one spoonful of oyster sauce, half a spoonful of soy sauce, one spoonful of soy sauce, one spoonful of salt, one spoonful of sugar and one spoonful of tomato sauce.
Steps:
1, diced tomatoes, diced green peppers, sliced ginger;
2. Cut the ribs into small pieces and blanch them for later use;
3. Put a little oil in the pot, stir-fry the ribs until they are slightly yellow, and add ginger slices to stir-fry until fragrant;
4. Add tomato sauce, oyster sauce, soy sauce, soy sauce and sugar and mix well;
5. Add boiling water to drown the ribs, turn to low heat for 30 minutes, and add salt;
6. Don't dry the juice in the fire, leave a little;
7. Add tomatoes and green peppers and stir fry.
Fried mushroom
Ingredients: Lentinus edodes, salt, soy sauce, garlic, celery, shredded pepper and black pepper: 1. Pour the mushrooms into a hot oil pan, stir fry, and then take them out. At this time, they are almost ripe. 2. Pour the water out of the front pot, start the pot again, put the oil, stir fry the garlic, celery and shredded pepper, pour the mushrooms into the stir fry, and season with salt. 3.
Cold chicken feet
Ingredients: 500g chicken feet and 2 garlic. Appropriate amount of millet pepper, soy sauce, ginger, salt and sugar.
: 1. Slice ginger and put it in cold water with chicken feet;
2. After the water is boiled, skim off the floating foam, continue to cook until it is cooked thoroughly (it can be cooked for a few minutes according to personal preference), and turn off the fire for 2.3 minutes;
3, put it under the faucet to wash away impurities and gum, this step can not be omitted;
4. Cut it in half (it is more convenient to eat more) and wash it in cold boiled water. It is recommended to wash more times.
5. After draining the chicken feet, chop the garlic and millet pepper, stir them evenly with soy sauce, salt and sugar, seal them with plastic wrap, and then sit and wait for the chicken feet to taste.
Poached Egg
1. First, prepare a spoon.
2. enlarge the soybean oil in the spoon and shake it well to prevent the eggs from getting on the spoon.
3. Beat the eggs into the spoon
4. Boil hot water in the pot. After boiling, put the spoon into the egg, first isolate the water and discolor the egg liquid near the spoon.
5. Put the eggs together with a spoon and let the upper egg liquid solidify slowly. Note that the water in the pot doesn't have to be always on. As long as it is hot, let it solidify slowly.
6. Use chopsticks to slowly move the eggs in the spoon around and row them into the water smoothly. Cook them with a small fire to your liking. I like to eat well-done. I can turn off the fire and cover the pot for stewing.
tomato and bean curd soup
1. Preparation materials: tender diced tofu, peeled tomatoes and diced leeks.
2. prepare meatballs?
3. First add a small amount of bean flour (melt with a small amount of water)
4. Add seasonings: bean paste, salt, monosodium glutamate, pepper powder and egg liquid in turn, and stir in one direction.
5. Add the remaining egg liquid to another egg ... add salt and stir well.
6. Heat the oil in the pan .. Pour in the eggs and fry until cooked.
7. Pour boiling water into the pot ... Add tomatoes and tofu ... until the water boils.
8. After the water is boiled, put jiaozi down one by one with a spoon.
Spicy tofu slices
Ingredients: tofu, tenderloin, starch, Pixian watercress, soy sauce, garlic, pepper, vegetable oil, shallot, salt, fresh ginger in summer and fresh pepper;
1. Shred fresh peppers and ginger, and finely chop shallots;
2. Put oil, add garlic, pepper and Pixian watercress, stir-fry until fragrant, and add appropriate amount of water to boil;
3. Slice the tenderloin, wrap it with starch and cook it in soup;
4. When the sliced meat is almost cooked, add tofu, pepper and fresh ginger, cook together and season with salt.
Braised kidney with pepper
Ingredients: pork tenderloin, onion, ginger, garlic, chopped pepper, soy sauce, sugar, yellow wine, vinegar and sesame oil.
：
1, chop garlic and onion for later use. One step in dealing with the kidney: cut off the waist. Add two spoonfuls of salt to the changed kidney flower and clean it. Step 2: Wash the kidney with salt. Soak the washed kidney flower in clear water, ginger slices, chopped green onion, a little yellow wine and white vinegar for 20 minutes.
2, burn a pot of boiling water, the water surface should be wide, after the water boils, add ginger, onion, yellow wine, the soaked kidney flower will stop drowning, the water will become turbid, and the kidney flower will change color.
3. After the cooked kidney flower is out of the pot, rinse it under running water, drench it thoroughly with water, enlarge the bowl, add salt and soy sauce, sugar and yellow wine and mix well.
4. Pour oil into the wok, stir-fry garlic and onion slowly on low heat, add a spoonful of chopped pepper to the kidney flower, stir-fry garlic and onion until slightly yellow, and turn off the heat.
5. Pour the chopped garlic and onion into the kidney flower together with the oil and mix well.
Preserved egg cucumber
Ingredients: cucumber, preserved egg, sugar, Laoganma oil pepper, salt, balsamic vinegar and minced garlic.
: 1. Wash cucumber, break it, add salt and mix well, and let it stand for half an hour.
2. Mud the preserved eggs, shell them and cut them into small grains.
3. Add 30ml of fresh soy sauce and a spoonful of Laoganma oil pepper to the bowl.
4. Add balsamic vinegar and sugar and mix well, then add minced garlic and mix well.
5. Pick up the cucumber, put in the preserved egg and pour in the seasoning.
Green pepper huiguorou
Ingredients: pepper 300g, pork belly 150g, ginger 5g, bean paste 15g, sweet noodle paste 8g, salt, pepper, chicken essence 20g, rapeseed oil 20g, cooking wine 4ml, sugar 1.5g, and light soy sauce 5ml.
: 1. First cut pepper into hob blocks, then wash, put oil in the bottom of the pot, add pepper at 50% oil temperature, and heat the pot at 70%.
2. Blanch the pork in the pot, then add cold water, then cut the pork into pieces, then put oil in the bottom of the pot, add pork at 50% oil temperature, stir-fry a little cooking wine, and then take it out of the pot.
Scrambled eggs with spinach
1. Wash and drain the spinach for later use.
Step 2 cut off the roots of garlic cloves
3. Cut the spinach into pieces, slice the garlic cloves and slice two eggs.
4. Add the eggs to the oil for seven minutes and stir-fry until the eggs are fixed. Add garlic slices.
5. Add spinach, salt, chicken powder and sesame oil, stir-fry until the spinach wilts, and then turn off the heat.
Braised potatoes
1. Steamed and peeled potatoes
2. Put oil in the pan and heat it.
3. Small potatoes are fried in the pot
4. Stir-fry until golden, add pepper, add a little water, add white soy sauce, add red soy sauce, and add sugar to stir fry and color.
Longxu shrimp
Ingredients: Gracilaria lemaneiformis, prawns, oyster sauce, salt, sugar, soy sauce, starch, chopped green onion and garlic.
: 1. Remove the shrimp line from the prawns, add salt, pat the starch for later use, fry the prawns in a little oil, fry them on both sides, and put them on a plate for later use.
2. Put a little oil in the pot, add garlic slices, chopped green onion and pepper noodles, then add chopped asparagus, stir-fry for two minutes, and add salt, sugar, oyster sauce, soy sauce and seasoning. Turn off the fire. Pour in prawns and stir fry a few times. Just!
Griddle fish head shrimp
Ingredients: 300g of fish head, 200g of prawn, 50g of garlic, 50g of dry pot sauce, 20g of dried Chili festival, 5g of pepper, salt, cooking wine, monosodium glutamate, dry flour, green pepper oil, red oil and vegetable oil.
：
1. Cut the fish head into pieces, and cut the prawns one by one from the back. Add a little salt and cooking wine to the basin, taste it first, then pour a little dry powder, fry it in the oil pan and take it out for later use.
2. Put a proper amount of vegetable oil and red oil in a clean pot, add garlic, dried Chili festival and pepper, stir-fry in the sauce of the dry pot for a few times, then pour in the fish head and prawn with a knife, add salt, monosodium glutamate and green pepper oil, and stir-fry in the dry pot to serve.
Dried oat with Chinese sauerkraut
1. Two bowls of flour, mix well with cold water and let stand for 4 hours.
Knead into dough
Cut a small piece and roll it into thin slices.
4. Steam in a steamer for 5 minutes.
Prepare onions, ginger and garlic.
6. Chop the onion, ginger and garlic when steaming, and pour with oil pepper noodles and pepper powder.
7. Take out the pan, grease it and cool it.
8. Cut into thin strips
9. Stir in shredded cucumber, dried sauerkraut and sauce.
A dish cooked separately.
Ingredients: pork belly, ginger, small red pepper, soy sauce, garlic, vinegar and salt.
: 1. After soaking in cold water, remove roots, wash and tear small flowers, and slice pork belly.
2. Slice ginger and garlic. Cut the small red pepper into sections.
3. Put oil in the wok, stir-fry ginger and garlic slices in hot oil, and stir-fry pork belly.
4. Stir-fry the pork belly until it is golden and shiny, and add the soaked pork belly to stir fry.
5. Add soy sauce, vinegar and salt and mix well. Finally, add the small red pepper and stir well.
Delicious scallop
Ingredients: scallop, tomato, sweet jade, onion, garlic, soy sauce.
1. Wash scallops, remove dirt inside, rinse and drain; The shell is also cleaned with a brush.
2. Blanch the tomatoes with hot water, peel them and cut them into cubes; Wash and dice onions; Chop garlic.
3. Add oil to the pot. When it's 50% hot, add minced garlic and chopped green onion, stir-fry until fragrant, then add diced tomatoes and minced jade, and stir quickly and evenly, not too long.
4. Pour the fried and cut vegetables evenly on the scallops.
5. Put the scallops in a steamer and steam for 6 minutes.
6. Take out the steamed scallops and put them on a plate. Mix with soy sauce and serve.
Diced meat with fried sauce
1. Prepare the main ingredients, three layers of meat.
Peel and cut into pieces
3. Add salt, monosodium glutamate, seasoning powder, rice flour and raw powder for pickling and sizing.
4. prepare the material, ginger and garlic powder
5. Seasoning, sugar, monosodium glutamate and soy sauce
6. Soy sauce
7. Heat the oil in the pot to 60%, and stir-fry the diced meat to give oil and dry fragrance.
8. Stir fry in soy sauce.
9. blanking head
10. Add seasoning, stir-fry evenly and then take out the pan.
1 1. Put in a steamer and steam for 40 minutes.
Fried tofu skin with leek
Ingredients: tofu skin 1 leek 200g (a handful) oil, salt, soy sauce, chicken essence, monosodium glutamate, garlic and ginger.
1. Cut the leek and set aside. Separate leek roots from leek leaves, and the order of cooking will be different then.
2, shredded tofu skin, don't cut it too long, shake it after cutting.
3. Cut garlic and ginger into bubbles. The ginger in my picture is only for taking pictures, so I used a little.
4, put the right amount of oil, saute garlic and ginger foam, you can add 2 dried peppers.
Fried bacon with dried tofu
Ingredients: bacon, dried bean curd, garlic sprout, pepper, garlic, oil and oyster sauce.
: 1, prepare the ingredients.
2, hot pot into the oil, add dried beans to fry until the color is higher, and then take the pot.
3. Add bacon and garlic slices to the original pot and stir fry.
4. Add garlic sprouts and stir fry for 5 minutes.
5. Add dried beancurd and oyster sauce, stir well, and collect the juice over high fire. You can eat it.
Sauté ed beans with Agrocybe aegerita
Ingredients: beans 180g, Agrocybe aegerita 100g, red pepper 15g, a little garlic, salt, soy sauce, chicken powder and water starch.
: 1, Agrocybe aegerita, beans washed and cut into sections, garlic minced, red pepper washed and shredded.
2. Fill the hot pot with oil. When it is 60% hot, pour in Agrocybe aegerita.
3. Pour the beans again, lubricate them for 1 min until cooked, and take them out for later use.
4, leave the bottom oil in the pot, add minced garlic, pour in mushrooms and beans and stir well.
5, add soy sauce, salt, chicken powder, stir evenly to taste, add a little starch thickening.
6. Pour in shredded red pepper, stir well and serve in a plate.
Sauté ed sausage
Ingredients: fat sausage, oil, salt, pepper, onion, garlic, aniseed, ginger, soy sauce, cooking wine, sugar, pepper and starch.
: 1. Soak pork intestines in the mixed solution of light salt and vinegar for a while to remove dirt, then soak them in rice washing water for a while, and then gently wash them twice in clean water.
2. Blanch the fat sausage once, and wash the cooked fat sausage with warm water.
3. Pour water into the fat sausage, add onion ginger, cooking wine and aniseed, and cook for about half an hour.
4. Slice peppers, green onions, carrots and garlic.
5. Put the seasoning in a bowl and add some water to make juice.
6. Cooked sausages can be fished out with chopsticks and cut into small pieces when they are not hot.
7. Heat oil in a wok, stir-fry onions, garlic and carrots, and add pepper.
8. Stir-fry the fat sausage for a while, pour in the bowl of juice and stir well.
Steamed fish with olives and vegetables
Ingredients: 500g of fish 1 treaty, 2 tbsps of olive vegetables, 2 slices of ginger, red pepper 1, 2 teaspoons of salt 1/2 teaspoons of Shaoxing wine 1/2 teaspoons of oil 1 teaspoon.
: 1. Remove fish scales and gills and rinse them clean; Shred ginger; Shred red pepper for later use.
2. Wipe Shao wine and salt evenly on the fish body and also on the belly of the fish. Pickling 10 minute.
3. Sprinkle olive vegetables and shredded ginger evenly on the fish. Boil the water in the steamer with high fire, steam the processed fish in the steamer for 7 minutes, then turn off the fire and stew for 4 minutes without opening the lid, take it out and sprinkle shredded red pepper on the fish.
4. Heat the oil in the wok to 70% heat, and pour the hot oil on the fish to serve.
Scrambled eggs with lettuce
Ingredients: lettuce, garlic, eggs, red pepper, salt, cooking wine.
: 1, peeled and diced lettuce; Dice red pepper and garlic cloves respectively.
2. Beat the eggs into a bowl, add a little salt and a little cooking wine, and beat into egg liquid.
3. Pour an appropriate amount of cooking oil into the pot, heat it, pour in the egg liquid, fry it, and take it out for later use.
4. Pour a little more oil into the pot, add garlic cloves and stir fry, add diced lettuce and stir fry for a while, then add diced red pepper and add some salt and stir fry a few times. Then add a little boiling water and continue to stir fry.
5, stir-fry until the water is basically dry, pour in the eggs that were fried before, stir fry a few times.
Sichuan style spicy cold noodles with sesame sauce
1. There are many seasonings: peanuts are crushed with original fried peanuts, white sesame seeds are roasted, chopped green onion and millet pepper are cut into sections, some Chili oil is prepared, and garlic is soaked in cold boiled water with some garlic water.
2. Make your own hot sauce, stir-fry a proper amount of Pixian beans and chopped lobster sauce with rapeseed oil.
3. Add some fried soybeans after frying, and the hot sauce is finished.
4. just use the machine to surface the water.
5. Add some salt and a few drops of oil when cooking noodles, and cook the noodles until they are broken. Take out and drain.
6. Put it on the chopping block and mix well with appropriate amount of cooked rapeseed oil.
7. Chopsticks stir up the noodles and fan them to cool, so that the noodles can collect water and have clear roots.
8. Next, adjust the bottom of the bowl: add 5 13l soy sauce, 5 13l mature vinegar, 2g pepper powder, 2g sugar, appropriate amount of garlic water, appropriate amount of hot sauce and Chili oil, and a little chopped green onion.
9. Add cold noodles and the bottom of the bowl and mix well.
10. Put peanuts and hot sauce on a plate, then sprinkle some white sesame seeds, sugar, chopped green onion and millet pepper.
Enoki Mushroom
Ingredients: Flammulina velutipes, sesame oil, salt, chicken essence, vinegar, soy sauce and coriander.
：
1. Cut the root of Flammulina velutipes, wash it and tear it into a handful.
2. After the water is boiled, blanch it.
3. After the Flammulina velutipes is cooked, put it on a plate for later use.
4. Pour salt, chicken essence, vinegar, soy sauce, sesame oil and coriander into Flammulina velutipes.
The oil in the pot is hot.
6. Put the oil down slightly and pour it on the Flammulina velutipes and mix well.
Braised duck tongue
Materials: duck tongue 400g quail egg10; Ginger slices; 5 dried peppers;
A piece of rock sugar; Marinated sauce bag (containing more than a dozen spices such as star anise, fennel, fragrant leaves, tsaoko, angelica dahurica and dried tangerine peel); Soup block; A cup of yellow wine; Take three spoonfuls of soy sauce; Take a spoonful of soy sauce;
1 Add water, ginger slices and yellow wine to the pot, bring to a boil, blanch the duck tongue for 30 seconds, and take it out immediately. Cut off the cartilage behind the duck's tongue.
2. Put the ingredients in the marinade bag into the gauze bag together with rock sugar and dried pepper. Put a proper amount of water, ginger slices and stock in the pot, then add seasoning packets and cook for 20 minutes until the color of the water darkens. At this point, the flavors of various spices have been completely integrated into the marinade.
3 Add duck tongue, add yellow wine, soy sauce and soy sauce, boil the water and simmer for 30 minutes. After the duck tongue is served, the remaining marinade can still pickle quail eggs, so don't waste it.
Tangshan lanren tofu
1. Chopped onion and ginger
Shred Chinese cabbage.
3. Lazy tofu is mostly cooked by yourself and thawed in small packets.
4. Put oil in the pan and add Jiang Mo chopped green onion. If you like spicy food, you can stir-fry some peppers, then add cabbage salt and soy sauce and stir-fry.
5. Finally, put the lazy tofu in the pot and fry it with the cabbage 15 seconds, pour some water, simmer for 2-3 minutes, turn off the fire and put a spoonful of sesame oil.
The (tender) tip of a bamboo shoot
1. Soak the daylily and wash it.
2. Cook in boiling water and drain.
3. Cut the lettuce tip and red pepper into shreds, put them in water for a while and then take them out.
Jinxiu shrimp
Ingredients: 2 prawns, broccoli 1 piece, Tricholoma 100g, tomato 1 piece, 2 tablespoons of tomato sauce (30ml), chopped green onion 1 teaspoon (5g), Jiang Mo 1 teaspoon (5g).
Composition:
1. Wash prawns, cut off whiskers and feet, break broccoli into small flowers, wash mushrooms, remove roots, cut into 4 pieces, and wash tomatoes and cut into triangular pieces.
2. Heat the oil with medium heat. When the oil is hot, add garlic and stir-fry until fragrant. Then add broccoli and mushroom pieces and stir-fry for a while. Then add tomato slices and stir well, and put them in the outer ring of the plate.
Steamed towel gourd with vermicelli
Ingredients: a small bundle of vermicelli, 2 fresh garlic, half loofah, a spoonful of olives, a little green pepper, salad oil, steamed fish and soy sauce;
1. Dry vermicelli, soak in hot water for at least two hours, and the effect is better. Never cook, towel gourd, cut diagonally, just the right thickness. Not too thin.
2. Use the garlic press to process garlic into minced garlic, and then put it into the oil pan. You can put more salad oil. Stir-fry until the garlic is slightly yellow, add a spoonful of olive vegetables, and take out the pan for later use.
3. Spread the vermicelli on the bottom of the dish, put the thick towel gourd slices on the vermicelli, put the chopped garlic in 3 on the towel gourd, and pour the extra garlic oil on the vermicelli. Finally, drizzle with steamed fish and soy sauce to see your taste.
4. After the water is boiled, put it on the drawer and steam it for 5-7 minutes. Steamed for a little longer, loofah and vermicelli will taste better accordingly. In another pot, add salad oil, stir-fry the chopped green and red peppers, and then turn off the heat. Then finally pour it on the steamed loofah.
Braised pork with dried bamboo shoots
1. The dried bamboo shoots are soaked two days in advance and pressed in a pressure cooker for fifteen minutes.
Wring out water slices.
3. Pork belly cut into pieces, blanched and drained.
Step 4 cut ginger
5. Put a little water in the hot pot with cold oil, add a spoonful of sugar, and stir-fry the sugar color on low heat.
6. Pork belly fried.
7. stir-fry until the color in the picture is like this
8. Stir-fry dried bamboo shoots for two minutes.
9. Add water and raw materials, add ginger wine, soy sauce and simmer for about 25 minutes.
Braised pork with wine flavor
Ingredients: pork belly, garlic cloves, oyster sauce, rock sugar, cooking wine, ginger and garlic.
: 1. Scrape the fine hair from the pork belly skin, wash and drain, and cut into pieces.
2. Peel the ginger, wash and slice it, and peel the garlic cloves and pat them flat.
3. Hot pot, pour pork belly and stir fry to get oil, and both sides are slightly burnt.
4. Add garlic cloves and ginger slices and stir fry for 2 minutes.
5. Add oyster sauce and mix well.
6. Add rock sugar and a little salt. Then pour in the cooking wine and stir well.
7. Then pour water into the pot without meat.
8. Cover the pot, boil over high heat and simmer for 30 minutes. Cook until there is a little soup left, and then scoop it up.
Iron squid
Ingredients: squid, onion, salad dressing, seafood sauce, black pepper, salt and monosodium glutamate.
：
1. Put the whole squid in boiling water and stir-fry for 3 minutes over medium heat. Take it out and soak it in salt water for 30 minutes.
2. Take a pot, add salad oil, and when it is 70% hot, add chopped green onion and stir-fry until fragrant. Add salad dressing, seafood sauce, black pepper and monosodium glutamate to make juice.
3. Heat the iron plate, spread a piece of tin foil folded into a boat shape, mark the pickled squid tube with a spacing of 1 cm along the head and tail, then put it in the tin foil, pour the prepared juice on the table and sprinkle with chopped green onion.
Fried diced meat with taro
Ingredients: lean meat150g, taro150g. Garlic, onion, pepper. Oil, soy sauce, sugar, pepper, starch.
: 1, cut the meat into 1.5cm square particles, mix well with a little salt and pepper, and then grab well with starch.
2. Cut taro into 1.5cm square particles, put them in a pot and fry for 2 minutes on medium heat, and put them away for later use.
3. Heat the oil to 50% heat, push the diced meat to disperse, add garlic and pepper to stir fry, then add taro to stir fry, add soy sauce and sugar 1 min, and sprinkle with chopped green onion.
Fried vegetables with beef
Ingredients; Beef, yellow onion, red pepper, green pepper, onion, ginger, garlic, oil, salt, soy sauce, cooking wine, oyster sauce, chicken essence and thirteen spices.
; 1. First, prepare the ingredients, clean the beef and shred it.
2. Add salt, cook wine, light soy sauce, stir oyster sauce evenly, and marinate for 10 minute.
3. Wash and chop ginger and garlic, and cut onion into sections.
4. Seeds of green pepper, yellow pepper and red pepper are removed, washed and sliced.
5. Heat the oil in the pot, add the ginger and garlic, and stir-fry the fragrance.
6. Pour in the marinated shredded beef, stir-fry and color the oil.
7. Add green pepper, red pepper and yellow pepper, stir fry, add salt and stir fry with soy sauce evenly.
8. Finally, pour in the onion, chicken essence and thirteen spices, stir well, turn off the fire and plate.
Braised eggplant with meatballs
Ingredients: 300g purple eggplant, half green pepper and red pepper, 200g meatballs, minced garlic 1 spoon, oyster sauce 1 spoon, soy sauce 1 spoon, sugar 1 spoon, and pepper 1 spoon.
：
1. Cut green pepper and red pepper into pieces, cut eggplant into hob pieces, dip in flour, heat and fry in a pot until the surface is brown.
2. Take another pot, heat the oil in the pot, stir-fry the minced garlic until fragrant, and pour in eggplant, green pepper and red pepper and stir well.
3. Add meatballs and all seasonings, pour half a glass of water and bring to a boil. Add a little starch to thicken the soup.
Garlic tomato box
1. Dice garlic and shred ginger for use. Sprinkle a little salt on the garlic paste to make the garlic taste stronger.
2. Wash and cut the eggplant into pieces and cut it into two pieces connected in the middle.
3. Add starch, ginger, thirteen spices and a little salt to the meat foam and mix well, then put it in a tomato box.
4. Put the wrapped tomato box into a plate and steam it in a steamer for 20 minutes.
5. Add the wok oil to Pixian bean paste, shredded ginger and chopped green onion and stir-fry.
6. Then add garlic foam and stir-fry over low heat, and stir-fry the fragrance.
7. Add a bowl of water to boil and cook for a while.
8. Add soy sauce, pepper powder, thirteen spices powder and a little water to the starch and stir well until there is no dry powder.
9. Pour the starch solution into the pot, quickly stir and boil over high fire, and add Chili oil.
10. Take out the steamed eggplant and pour off the excess water.
Barbecued eggplant with pork
Ingredients: eggplant about 300g, barbecued pork about 100g, onion 1 2 cup, red pepper 1 strip and green pepper1strip. 2 tablespoons corn starch, soy sauce 1 tablespoon, pepper 1/3 teaspoons, salt 2/3 teaspoons, sugar 1/2 teaspoons, and spiced powder 1/2 teaspoons.
1. Dice the eggplant and put it in a dish, add 2 tablespoons of corn starch and stir well;
2. Dice barbecued pork, onion, green pepper and red pepper for later use;
3. Fry eggplant particles in boiling oil for a while, and then take out the oil filter after the powder on the surface solidifies;
4. Open the pot with a big fire, put a little oil in the pot and burn the pork;
5. Pour in 1/2 green pepper, 1/2 red pepper and 1/2 onion, and stir-fry a few times;
6. Pour in eggplant granules and turn them over a few times;
7. Sprinkle with 2 tablespoons of soy sauce, 2/3 teaspoons of salt, 1/2 teaspoons of sugar and 1/3 teaspoons of pepper, sprinkle with 1/2 teaspoons of spiced powder for a while, and then add the remaining green pepper, red pepper and onion, and eat several times.
Griddle Cooked Tea Tree Mushrooms
1. Prepare ingredients, wash and prepare for cooking.
2. Stir-fry the sliced meat until fragrant, then add garlic and continue to stir fry.
3. Stir-fry the meat, then pour in the Agrocybe aegerita and stir-fry for a few minutes. Add seasonings such as ginger, vinegar, sugar, black pepper, pepper, salt and monosodium glutamate.
4. Add thousands of pieces of boiled water to the fried Agrocybe aegerita.
Potato chips with Chili sauce
1. Peel potatoes and wash them for later use.
2. Pour soy sauce, white vinegar and sesame oil into a bowl, and take sesame and Chili sauce for later use.
3. Slice the potatoes.
4. Blanch the potato chips for two minutes until they are transparent, remove them and cool them in cold water.
5. After the potato chips are drained, pour the juice mixed with soy sauce, white vinegar and sesame oil into the potato chips.
6. Sprinkle with black sesame and white sesame.
Put hot sauce on it.
Shredded vegetable meat
Ingredients: pork belly, pepper, pepper, oil, salt, garlic, cooking wine, soy sauce.
：
1. Wash pork belly and cut into thin slices. Wash Zanthoxylum bungeanum and capsicum, and cut obliquely into strips. Peel garlic and cut it into thin slices for later use.
2. Put a little oil in the pot. When the oil is warm, slice the pork belly and stir fry. After the fat oil of pork belly is stirred and the meat curls slightly and turns golden yellow, add cooking wine and soy sauce and stir-fry for a while.
Chicken gizzards with chopped peppers
Ingredients: chicken gizzard, millet pepper, onion, ginger, cooking wine, soy sauce, soy sauce, oil, chopped pepper, salt.
: 1. Wash the chicken gizzards and cut them into small pieces; Cut millet and pepper into small rings; Chop onion and shred ginger;
2. Marinate the chicken gizzards with shredded ginger, cooking wine and a little soy sauce 10 minute;
3. Heat the pot, pour in the marinated chicken gizzards and stir fry; Stir-fried chicken gizzards change color, and even soup and chicken gizzards are served together;
Mo Hua mai fan
1. Prepare steamed bread (it is best to steam it yourself)
2. Take a small pot, half a pot of cold water, put the steamed bread in, soak it for half a minute and take it out.
3. Dry the water in the steamed bread with a clean cloth, rub it evenly on the cage cloth, and steam it on the pot for 15 minutes.
4. After steaming, pour it into a basin and sprinkle with Chili noodles, minced garlic and spiced powder.
5. Heat the wok oil and pour it on the seasoning surface.
6. Add the fried leek, salt and monosodium glutamate and mix well.
Rose milk peanut butter
Ingredients: 40g glutinous rice, peeled peanuts 100g, 5 dried roses, 250g milk and 250g coconut milk.
① Soak glutinous rice and peanuts overnight, put them in a cooking machine, pour in coconut milk, milk and vanilla extract, sprinkle with roses, and start stirring for 30? 50 seconds, filter out the residue with a filter.
(2) Small fire, be sure to keep stirring, otherwise it will stick to the pot and agglomerate. After stirring, it will give off the smell of peanuts, which proves that it is almost ripe. Add the right amount of sugar, and increase the amount according to personal taste.
The above is related to what to eat, and it is about the sharing of cooking. I saw 10 kinds of thinner and thinner fruits. I hope this will help everyone!