Tofu with enoki mushrooms

Ingredients:

3 Japanese tofu, enoki mushrooms, green onion, green onion, garlic, salt, 2 tablespoons of oil, 2 tablespoons of soy sauce

Methods:

1. Wash, drain and set aside enoki mushrooms, and remove the roots to make them loose

2. Open the package of Japanese tofu and slice it 3 times, then slice into cubes

3.

3. Chop green onion, garlic and scallions

4. Heat oil in a pan, add tofu and sauté until browned, then drain

5. Add garlic and green onion to the remaining oil, then add enoki mushrooms

6. Stir-fry the enoki mushrooms until they are soft, then add a tablespoon of soy sauce and a tablespoon of oyster sauce, stirring well, and then add the tofu to the top of the mushrooms

7. Add another tablespoon of soy sauce and oil to cover the top of the tofu, cover and simmer for about 2 minutes

8. Open the lid of the pot, pour in the gravy, slightly turn evenly, and then cover and simmer for a short while, until the juice is almost closed

9. Turn off the heat, put on a plate, load the rice and start to eat.

Dry pot mixed vegetables shrimp

Materials:

Shrimp a catty, onion, a variety of vegetables;

Practice:

1. shrimp clean and pick the threads, wine marinade for about twenty minutes, marinade at the same time cut vegetables.

2. cut the vegetables, I used potatoes, lettuce, lotus root slices.

3. dry chili a big bowl, two spoons of beans, garlic five pat good, two celery, pepper a number of peppers, five peppers

4. pot of hot oil, cooking wine marinated shrimp over and then cleaned with water again, and then wrapped in a little bit of starch in case of too much oil under the hot pot splash, shrimp three or four minutes to fish up and standby

5. respectively, fried vegetables, remember to potatoes last fried, or starch too much to fry After the pot is too mushy.

6. After all the vegetables fried and fished up and spare in turn into the peppers, onions, garlic and green peppers

7. and then into the dry chili peppers and Pixian Douban, this time has been very fragrant, stir fry evenly. Then put all the previously fried veggies down.

8. And then put the seasoning, salt, chicken essence, cumin powder, put the celery also put down, stir-fry, stir-fry, and finally start the pot into the sesame seeds, green onion modeling oh. A very fragrant very fragrant dry pot shrimp came out.

Garlic lotus root slices

Materials:

Lotus root 1 large section Garlic 3 cloves Ginger 1 small spoon Chili pepper moderate white vinegar 1 small teaspoon Gravy: sugar 1 teaspoon Chicken juice a little salt moderate amount of powder 1 teaspoon of fresh water half a bowl

Practice:

1, lotus root shaved skin thin slice of starch with the water rinse, and then add a few drops of white vinegar in the water to the lotus root soaked. A can effectively prevent oxidative blackening

2, the pan is hot drop cooking oil, garlic, ginger, chili peppers and other first fall into the head of fried spices.

3, and then the lotus root slices into the tossing evenly stir-fried 1 minute, the thin gravy sauce into the mix and then keep stirring until the juice, and finally add white vinegar stir-fried evenly that is off the fire.

Sour Bean Ribs

Materials:

Ribs 500 grams, 100 grams of sour bean ribs, ginger, half a green onion, pepper, five spice powder, sesame oil half a spoon, 1 spoon of soy sauce, 1 spoon of salt.

Practice:

1. Cut the capers into small pieces.

2. Wash and drain the ribs, add the marinade and mix well to marinate for about 1 hour.

3. Pour a moderate amount of oil in the pot, when the oil is hot, put some chopped green onions, ginger, and then pour into the pickled beans stir fry.

4. Stir fry the good sour bean curd put half in the bottom of the bowl.

5. Put on the marinated pork ribs.

6. Pour in the rest of the capers.

7. Put it in a pot and steam it for about 40 minutes after the water boils.