Sauté ed mushrooms with cabbage
Ingredients: cabbage 1 piece, 300g fresh mushrooms, proper amount of oil and salt, onion 1 piece, 2 slices of ginger, 2 cloves of garlic, oyster sauce 1 spoon, soy sauce 1 spoon,
Practice:
1. Peel the leaves of cabbage and soak them in clear water for a few minutes, so as to remove pesticide residues, rinse them clean, drain the water, cut off the roots of mushrooms and rinse them clean.
2. Tear the shiitake mushrooms in half, the larger shiitake mushrooms into 3 pieces, and the cabbage into pieces for later use.
3. Boil the pot with water, add the mushrooms and blanch them until they are soft, take them out and control the moisture.
4. Heat the pot with oil, add chopped green onion, Jiang Mo and garlic slices, saute until fragrant, add cabbage and stir-fry over high fire, and stir-fry the cabbage until it is broken.
5. Add mushrooms and stir fry evenly, then add oyster sauce, light soy sauce, a little salt and strong fire, stir fry quickly and evenly, turn off the fire, and serve out.
Fried vermicelli with mung bean sprouts
Ingredients: 400g of mung bean sprouts, vermicelli 1 stick, garlic sprout 1 stick, proper amount of oil and salt, onion 1 piece, ginger 1 slice, soy sauce 1 spoon, a few drops of rice vinegar,
Practice:
1. Soak the vermicelli in warm water for half an hour-1hour, soak the vermicelli until it becomes soft and has no hard core, wash the garlic sprouts and cut them into inches.
2. Picking off the bean skin of mung bean sprouts, washing them, and naturally cultivating bean sprouts, the roots are well developed, and there is no phenomenon of rotten roots and rotten tips, while bean sprouts soaked with chemical fertilizers have short roots, few roots or no roots.
3. Control the water content of the soaked vermicelli, add 1 tbsp salad oil, stir and mix well, so that the vermicelli will not stick to a ball and will not stick to the pan when frying.
4. Heat the pot with oil, add chopped green onion, stir-fry the mung bean sprouts with Jiang Mo fire, pour a few drops of rice vinegar, stir-fry the mung bean sprouts until they are broken. When frying, you should add a little ginger to neutralize its coldness, and add some vinegar appropriately to preserve water and vitamin C, so that the taste is good.
5. Add vermicelli, add salt, pour in light soy sauce, stir-fry quickly and evenly, add garlic sprouts, stir-fry quickly and evenly, turn off the fire, and take out and plate.
Fried noodles with minced Chinese cabbage
Ingredients: cabbage 1/2, pork 1 50g, vermicelli 1 handle, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, 5 dried peppers, cooking wine 1 spoon, braised soy sauce/.
Practice:
1. Put the vermicelli in the basin in advance, pour in boiling water, scald the vermicelli until it is soft, then soak it in warm water for 2-3 hours, and soak it for a long time until it has no hard core, so that the vermicelli can absorb enough water.
2. Peel off the leaves of Chinese cabbage and wash them. Drain the water, then cut the thicker part of the cabbage with a blade, and then cut the cabbage into shreds.
3. Cut the pork into powder, cut the onion into chopped green onion, cut the ginger into powder, slice the garlic, remove the seeds from the dried pepper, and cut into small pieces.
4. Boil the pot with water, add vermicelli and blanch it until it becomes transparent. Take out the vermicelli, put it in a large bowl, add 1 tbsp of cooked oil and braised soy sauce 1/2 tbsp, and stir evenly to color the vermicelli, so that the vermicelli will not stick to a ball after being mixed with oil and will not stick to the pan when frying.
5. Heat the pan with oil, add chopped green onion, Jiang Mo, garlic slices and chili until fragrant, then add minced meat and stir-fry until the color turns white.
6. Stir-fry shredded Chinese cabbage, pour in rice vinegar, and stir-fry shredded Chinese cabbage until it is broken. Add vermicelli, salt, soy sauce, cooking wine, stir-fry quickly and evenly over high fire, turn off the fire, and serve out and plate.
Bean curd with minced meat sauce
Ingredients: Beidoufu 1 block, pork 1 00g, soybean sauce 2 tbsp, proper amount of oil and salt, onion 1 segment, ginger 1 slice, garlic 2 cloves, cooking wine1tbsp, thirteen spices1/.
Practice:
1. Cut the tofu into pieces first, and then cut the tofu into small pieces about two centimeters.
2. Chop the pork, chop the onion with chopped green onion, chop the ginger, slice the garlic, put the soybean sauce in a bowl and add a little water to dilute it. If it is too dry, the sauce will easily paste the pot.
3. Add water to the pot, then add a little salt, add the bean curd and blanch it, and boil it for 5-6 minutes. Take out the tofu, put it in cold water, take out the purified water for use, and add more blanching water to remove the beany smell of tofu. Salt is added to the water to make the tofu not fragile when it is fired.
4. Heat the pan with oil, add chopped green onion, Jiang Mo and garlic slices until fragrant, then add minced meat and stir-fry until the color turns white. Set the minced meat aside, add soybean sauce and stir-fry until the sauce is fragrant, then stir-fry the minced meat and the sauce evenly.
5. Pour in half a bowl of water, pour in tofu, add cooking wine and thirteen spices, bring to a boil with high fire, turn to low fire, and cook the tofu for 2-3 minutes. During this period, shake the wok from time to time to prevent the sauce from sticking to the bottom of the pot. Tofu is easy to break, so don't turn it over with a spatula. Pour in proper amount of water starch and thicken, heat over high fire until the soup becomes sticky, and turn off the heat. Put the tofu on a plate and sprinkle with chopped green onion.
Sauté ed cabbage with bean skin
Ingredients: 4 pieces of bean skin, 2 Chinese cabbage 1/,proper amount of oil and salt, onion 1 section, 2 slices of ginger, 2 cloves of garlic, oyster sauce1spoon,
Practice:
1. Peel the Chinese cabbage, wash it, drain the water, cut the onion into chopped green onion, mince the ginger and slice the garlic.
2. Cut the cabbage leaves in half vertically, slant the knife at an angle of 45 degrees, slice the cabbage slices, slice the cabbage with an oblique blade, and cut the bean skin into rhombic slices.
3. Boil the pot with water, add the boiled bean skin, boil for 2-3 minutes after the water boils, and cook the bean skin until soft.
4. Put the bean skin in cold water to cool, take out the purified water for later use, and put the blanched bean skin in cold water to cool, so that the bean skin will not stick together and taste good.
5. Heat the pan with oil, fry the pepper with low fire, fry the pepper until it is slightly burnt, remove the pepper, add chopped green onion, Jiang Mo, garlic slices and saute until fragrant.
6. Stir-fry the cabbage slices with high fire, stir-fry the cabbage slices until they are slightly soft, stir-fry the bean skin evenly, add the salt and oyster sauce, stir-fry evenly quickly, turn off the fire, and take them out and put them on a plate.
Stir-fried garlic seedlings with shredded pork
Ingredients: garlic sprout 250g, pork 1 50g, proper amount of oil and salt, ginger 1 slice, cooking wine 1/2 tbsp, soy sauce1tbsp, white pepper 1/2 tsp,
Practice:
1. Prepare the required materials, choose pork with a little fat, and the fried dishes taste better. Wash the garlic seedlings, cut them into inches for later use, and cut the ginger into pieces.
2. Slice the pork first, then shred it, and the thickness should be even.
3. Heat the pan with oil, stir-fry the shredded pork until the color turns white, pour in cooking wine, soy sauce, stir-fry evenly, and stir-fry the shredded pork and color it.
4. Add the garlic sprouts, salt and white pepper, stir-fry quickly and evenly with high fire, stir-fry the garlic sprouts until they are slightly soft, turn off the fire, and serve out.
Celery powder
Ingredients: 500g celery, vermicelli 1 bar, pork 1 00g, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, cooking wine1tablespoon,
Practice:
1. Prepare the required materials, remove the leaves and roots of celery, wash them, and cut celery into inches with an oblique knife.
2. Boil the pot with water, add vermicelli and cook until it becomes soft. Soak the soft vermicelli in warm water for 1-2 hours. Soak the vermicelli until there is no hard core. If the vermicelli is too long, cut it off with a knife.
3. Shred pork, chopped green onion, minced ginger and sliced garlic.
4. Heat the pan with oil, add chopped green onion, Jiang Mo and garlic slices until fragrant, add shredded pork and stir fry until the color turns white, and add celery and stir fry for 1-2 minutes.
5. Add vermicelli and stir-fry evenly, pour in soy sauce, cooking wine, add salt and half a bowl of water, and bake for 2-3 minutes. When a little soup is left, turn off the fire, take it out and put it on a plate.
Laoganma fried cabbage
Ingredients: cabbage 1/2, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, Laoganma 1 spoon, proper amount of pepper, a few drops of rice vinegar, light soy sauce 1 spoon,
Practice:
1. Peel off the leaves of cabbage, rinse them in water, remove them and control the water content. Only one plate of cabbage can be fried at a time, not too much, because the firepower at home is not strong enough, and it is like boiling water, and the taste is not crisp. Then tear the cabbage into pieces, cut the onion, cut the ginger and slice the garlic.
2. Add oil to the pan and heat it. Add a little more oil than the usual cooking oil. Add pepper and fry it on a small fire. Fry the pepper until it is slightly burnt. Remove the pepper.
3. Add chopped green onion, Jiang Mo, and garlic slices. Stir-fry cabbage with fire, pour in a few drops of rice vinegar, and stir-fry cabbage until it is slightly soft, until it is broken, and cabbage is easy to cook. Don't over-fry.
4. Add Laoganma, a little salt, light soy sauce, stir-fry quickly and evenly, turn off the fire, and serve out.