Ingredients:
Fresh snail, red bean paste, ginger, garlic, dried red pepper
Practice:
1) Garlic and ginger are minced, and red pepper is cut into sections.
2) After the snail is bought back, put a little refined salt and sesame oil in clear water for 24 hours to make it vomit up.
3) Snail can be cut off by pliers and other tools, which can be more convenient to taste. Blanch the snail in boiling water, and then take it out for later use.
4) Put oil in the pan, heat it, and add Jiang Mo and red pepper to saute.
5) Add two tablespoons of red oil bean paste and stir-fry red oil.
6) Add a tablespoon of noodle sauce to make the snail sauce fresh.
7) Add the water-purifying snails and stir-fry over high fire.
8) Pour in clear water, preferably without water snail, and bring to a boil over a large fire, and then lower the fire to 10 minute.
9) Add the minced garlic, and the juice can be taken out of the pot.
Spicy beef tendon incense
Ingredients:
Beef tendon 1 strip, chives 5, peanuts 1 spoon, coriander 4, chili oil 1 spoon, salt 2 teaspoons, salad juice 2 tablespoons, chicken essence 1 teaspoon, ginger 2 pieces, sugar 1 teaspoon.
Practice:
1) Put cold water into beef tendon, add cooking wine 1 tablespoon to continue cooking 1 minute after boiling, wash with warm water and drain.
2) Put water in the pot, stir the beef tendon, onion knot and ginger pieces, boil over high fire, and turn to low heat for 1-2 hours.
3) Insert it with chopsticks and insert it easily.
4) Pack it in a fresh-keeping bag and refrigerate it overnight.
5) Slice, the thinner the better.
6) Mix Chili oil+Jiang Mo+1 teaspoon of white sugar, add salad juice, sesame oil, salt and chicken essence.
7) Tear the coriander into two sections by hand and slice the green onion. With sliced beef.
8) Peanuts are fried and crushed, beef and pepper juice are mixed and evenly mixed.
Smashed cucumbers
Ingredients:
Cucumber 1 root, oil, salt, soy sauce, balsamic vinegar, Chili oil, dried Chili and sesame oil.
Practice:
1) Wash and dry the surface of cucumber.
2) Put it on the chopping block and pat it flat with a kitchen knife to crack the yellow knife. Cut several knives horizontally to cut the cucumber into cubes.
3) Put the cucumber into a bowl, sprinkle with 1 teaspoon salt, mix well and marinate for 5 minutes.
4) Pour out the water from the cucumber and add the chopped garlic.
5) Add 1 tbsp balsamic vinegar, 2 teaspoons of soy sauce and 2 tbsps of Chili oil and mix well.
6) Add oil to the pan and stir-fry the dried peppers cut into rings.
7) Sprinkle 1 teaspoon sesame oil to stir the fragrance when taking out the pot.
8) Then pour the sauteed dried peppers and oil on the mixed cucumbers and mix well.
Spicy shredded tripe
Ingredients:
200g tripe, proper amount of oil, proper amount of salt, 20g red pepper, 5g pepper, 20g garlic sprout, 10g ginger garlic, 30g laoganma douchi, 10ml cooking wine.
method of work
1) Cut the raw materials for later use.
2) Stir-fry pepper granules with hot oil.
3) Stir-fry ginger and garlic.
4) Add shredded tripe and a little cooking wine.
5) Add garlic sprouts and red pepper.
6) Add Laoganma Douchi.
7) Finally, add chopped green onion.
8) Stir well and serve.
Tip: The tripe is cooked with salt, so this dish must be lightly salted.
Spicy edamame
Ingredients:
500g edamame, dried chilli, prickly ash, star anise, sugar, sesame oil and appropriate amount of chilli oil.
Practice:
1) Wash soybean with shell with running water.
2) Add salt, shallots, dried peppers, star anise and fragrant leaves to the pot and cook for half an hour.
3) Heat oil in the pot, add dried pepper, and the pepper will burst into fragrance.
4) Pour in the cooked edamame and stir fry.
5) Add a proper amount of sugar, a spoonful of sesame oil, and two spoonfuls of Chili oil, stir well and then take out the pot.