1, cold rotten bamboo. Ingredients: 300g of bean curd bamboo, 1 celery, 1 carrot, 100-150g of peanut rice, salt, 10 peppercorns, 3 red dried chili peppers, 3 tbsp of tea oil. Soak the bean curd in water in advance, then cut into small pieces, cut the carrot into strips about the same thickness as the bean curd, cut the celery into strips, and soak the peanuts in water in advance. Carrots and celery blanched in water, but do not blanch old, to maintain the crispiness. Bean curd bamboo blanched, do not fire big, to maintain the toughness, as soon as the pot is opened, it is ready. Blanch the peanut rice as well. Blanch all ingredients and set aside to cool. Season with salt. Then peppers and dried chili pepper into the pot, add oil, and so on peppers and chili peppers become dark, turn off the fire, the oil dripping on the only can, stir evenly to eat it.
2, red oil golden needle bamboo. Materials: 250g of mushrooms, 200g of bamboo, salt, a little chicken broth, a little sugar, one tablespoon of soy sauce, two tablespoons of vinegar, red oil (or deep-fried red pepper shreds) a tablespoon, scallions. Remove the roots of enoki mushrooms, soak the bean curd mushrooms and cut them into shredded strips and put them on a plate. Bring a pot of water to boil and blanch the enoki mushrooms and bean curd bamboo. After blanching, soak them in cold water to preserve the smooth texture of the mushrooms and prevent the nutrients from being lost in the boiling water. In addition, removing them from the water at the right time will maximize the integrity of the dish, which will also add to the plating effect. Drain into a mixing bowl and add salt, chicken essence, vinegar, soy sauce and sugar. Stir well before drizzling in the red oil, and scallion segments (or cilantro segments) can be.
Home cooking
Stir-fried sliced pork with preserved bamboo
Ingredients
Two slices of preserved bamboo; a small piece of black fungus; 300 grams of pork front folder meat; garlic cloves or parsley, one or two
Method
Pork (can be front folder meat, pork or plum thin meat, I use plum thin meat because I don't eat fat meat). I don't eat fat meat with plum blossom lean meat which is the best meat) first blanched in boiling water, remove the foam, fish up and spare.
The carrot bamboo, fungus soaked well in advance, garlic seedlings two spare.
The carrot is cut into sections, the fungus is cut into julienne strips or shredded, the garlic cloves are cut into sections, and the meat is sliced (cut diagonally across the grain of the meat).
frying pan hot pot of cold oil, put the garlic cloves burst out of the flavor
add bamboo and fungus stir fry, if too dry can add some water, add the right amount of salt to taste (pay attention to do not add too much salt, because later frying the meat will have to put salt) out of the pot standby.
Add some oil to the pot, put a garlic clove on it
Put in the meat and stir-fry for a few seconds, add some salt, two spoons of cooking wine
Add some soy sauce and stir-fry for a few seconds, and don't stir-fry the blanched meat for too long.
And then the bamboo fungus pour into the stir-fry a few times, a plate of fragrant bamboo fungus fried meat can be on the table.
This is the New Year's Eve in the mother's home, a large plate, the first CD-ROM dishes.
Chestnut and Bean Curd Casserole
Ingredients:
Chestnuts, Bean Curd, Shiitake mushrooms, green bell pepper pieces, red bell pepper pieces, parsley segments, ginger slices, salt, mushroom powder, soy sauce, pepper powder, sesame oil.
Practice:
1. First chestnuts into the boiling water to cook for a while, out of the hot peeled skin washed, put into the steamer steamed, take out to be used.
2. Bean curd soaked in warm water for half an hour and cut into sections, dry water control, put into the oil and fry into a golden brown fish out, and then put into the pot of flying water to be used.
3. Put a little oil in a net pot, put ginger, mushrooms, green pepper pieces, red pepper pieces, parsley, stir fry the flavor and put into the water of the bamboo.
4. Add water, add steamed chestnuts, then add salt, mushroom powder, soy sauce, pepper, season to taste, drizzle a few drops of sesame oil.
5. Out of the pot and pour into the pot, and then put the pot to a small stove to boil, hook a little gravy. Put some cilantro garnish when serving can be.