1, steamed eggs with shrimps
Peel the shell of prawn, remove the sand line, clean and drain for later use. Add a little salt to the eggs and break them up. Add eggs 1.5-2 times of water. Generally, I put 250ml of warm water into three eggs and mix them evenly.
Filter the egg liquid with a colander to make the custard more delicate, wrap it in plastic wrap and steam it on a pot for about 8 minutes. When the egg liquid on the surface is solidified, add shrimp and chopped green onion and steam for about 5 minutes. Stir the soy sauce and sesame oil with a little warm water and pour it on the egg mixture.
2. Shrimp with slippery eggs
Wash and drain the shrimps, put them on a plate, add 2 tablespoons of cooking wine, a little pepper and 2 grams of salt, put on disposable gloves, grab the shrimps evenly and marinate for 5 minutes. Before pickling shrimps, you must grasp them by hand until the surface of the shrimps is sticky, so that the fried shrimps are tender.
Knock the eggs into a bowl, add a little cooking wine, break the eggs for later use, heat the pan, pour in cooking oil, add the shrimps when the oil temperature is 70% hot, and stir fry quickly until the shrimps are cooked. Pour the egg liquid into the pot, stir-fry evenly after a little solidification, add 3 grams of salt into the pot and stir-fry evenly, and add a little chopped green onion and stir-fry it out of the pot.
3, potato fat beef rice
Dice potatoes and carrots, and dice onions. Boil the fat beef until it becomes discolored, take it out, add oil to the hot pot, fry the potatoes and carrots until golden, fry the onions until fragrant, pour in the boiled juice and a bowl of clear water, stir fry the fat beef evenly, and pour in a little starch and water until the soup is thick. Fill the bowl with rice, pour in potatoes and beef, and sprinkle a little black sesame seeds to finish.
4. kung pao chicken
First, make a sauce: 2 tablespoons of soy sauce, 2 tablespoons of mature vinegar, 1 spoon of oyster sauce, 1 spoon of sugar, 1 spoon of starch, and half a bowl of clear water, and mix well for later use. Dice chicken breast, 2 tablespoons cooking wine, half a spoonful of salt, half a spoonful of pepper, 1 spoonful of starch, and marinate 10 minute. Dice carrots and cucumbers for use.
Stir-fry the hot oil in the pot with the marinated chicken until cooked, leave the bottom oil in the pot, saute chopped green onion and garlic, 1 spoon Pixian bean paste to stir-fry red oil, pour in diced carrots and cucumbers, and stir well. Pour in the prepared juice, add the fried peanuts, and drain the soup.
5. Sweet and sour pork ribs
Wash pork ribs, put them in cold water, add 2 shallots, 5 slices of ginger, 2 tablespoons of cooking wine, boil for 2 minutes, turn off the heat and remove them. Pour out the water. Mix the golden ratio sweet and sour juice: 1 spoon of cooking wine+1 spoon of soy sauce +2 tablespoons of soy sauce +2 tablespoons of sugar +3 tablespoons of aged vinegar and mix well.
The key step for the ribs to turn red is to stir-fry the old rock sugar on low heat after the oil is hot until it is purplish red. Be careful not to over-fry it. Will paste, add ribs, stir-fry and color. Pour in sweet and sour juice first, stir-fry for a while and color, then pour in half a bowl of water, without ribs. Add 5 slices of ginger and 2 shallots, bring to a boil over high heat and simmer for 20 minutes, then turn to high heat to collect juice.