First, cold fingered citron
Material preparation: bergamot 1 piece, carrot 1 root, Flammulina velutipes 1 piece, salt, vinegar, light soy sauce, sesame oil, sugar and mustard oil.
1, fingered citron, carrot shredded, Flammulina velutipes cut off the roots, slightly separated.
2. After the water in the pot is boiled, add Flammulina velutipes and blanch for dozens of seconds.
3. After taking out, soak in cold water or ice water for a while, drain the water and let it cool for later use.
4. After the water in the pot is boiled, add the bergamot and scald it for dozens of seconds.
5. After taking out, soak in cold water or ice water for a while, drain the water and let it cool for later use.
6. Heat a little oil in the pot, add carrots and stir-fry until cooked, and let them cool.
7. Put all the ingredients together, add the right amount of salt, sugar, soy sauce, vinegar, sesame oil and mustard oil (not too much, otherwise the taste is too strong).
Second, stir-fried beef with bergamot
Material preparation: 300g of bergamot, 75g of beef, 0/0g of onion/kloc, 5g of ginger, 5g of salt, proper amount of water, 25ml of peanut oil, proper amount of water starch, etc.
1. Wash and slice the bergamot and slice the beef.
2, hot pot oil, put a little onion ginger wok.
3. Add the beef and stir-fry until the beef changes color.
4. Add the bergamot and stir-fry until it is broken.
5. Add salt and appropriate amount of water and stir fry for 30 seconds.
6, add water starch, stir fry evenly and turn off the fire.
Third, fingered citron scrambled eggs
Material preparation: 300g of bergamot, 2 eggs, 5g of onion, 3g of ginger, 4g of salt, 30ml of peanut oil, 20ml of clear water, etc.
1 Peel, wash and slice the bergamot.
2. Eggs are beaten into egg liquid.
3. Put the wide oil in the pot, add the egg liquid and stir-fry until it is 80% mature.
4. Add oil to another pot and add a little onion and ginger to the wok.
5. Add the bergamot and fry until it is broken.
6, then add the scrambled eggs, add salt, water, stir fry for one minute.
Fourth, fried bergamot with Pleurotus eryngii
Material preparation: Pleurotus eryngii 100g, Chaenomeles 300g, Carrots 50g, two tablespoons of oyster sauce, appropriate amount of salt, appropriate amount of chicken essence, etc.
1, Pleurotus eryngii shredded in the microwave oven and initially matured.
2, fingered citron and carrots are shredded.
3, hot pot cool oil and saute chopped green onion.
4. Stir-fry Pleurotus eryngii and carrots.
5, pour in the bergamot and stir-fry until slightly discolored and softened, add oyster sauce, salt and chicken essence.
Five, corn bergamot sparerib soup
Material preparation: 450 grams of ribs, 270 grams of bergamot, 330 grams of corn, appropriate amount of cooking wine, salt, etc.
1, ribs have been washed and blanched, bergamot has been washed, peeled and cut, and corn has been washed and cut.
2. Put the cooked ribs into the pressure cooker, add some water and a proper amount of cooking wine.
3. Cover and cook with medium and small fire 10 minutes, then turn off the fire.
4. Open the lid after simmering until there is no gas.
5. Then add the cut corn and fingered citron and boil for 5-6 minutes.
6. Finally, add a proper amount of salt, season and mix well.