Stir-dried snowflakes
Ingredients: a packet of dried citron and sauerkraut.
Exercise:
1, dried incense, a bag of Chinese cabbage.
2, fragrant dry cleaning clean diced.
3. Pour out the cabbage and wash it.
4. Heat the pan and pour the oil, add the shredded ginger and dried red pepper.
5. Then pour in the cabbage and diced citron and stir fry.
6, stir fry for a few minutes, add a little water, sugar, salt, stir fry a few times.
Beer chicken nuggets
Ingredients: 5 chicken legs, potatoes 1 piece, 2 green peppers, half onion, 8 slices of ginger, 5 cloves of garlic, a little star anise, a little pepper, a little dried pepper, beer 1 tin, soy sauce and salt;
working methods
1. Cut chicken legs, potatoes, green peppers and onions. Boil the boiling water, add 3 slices of ginger and a little pepper, add chicken legs 1-3 minutes and take them out.
2. Heat oil in another wok, add garlic, ginger, pepper, dried pepper and stir-fry until fragrant, then add chicken legs and cooking wine and mix well. Add potato pieces, soy sauce and a spoonful of spicy meat sauce and stir well.
3. put a can of beer, boil it, put onions and turn it over. When the soup is almost 1/2- 1/3, add green pepper, a little water and salt to continue cooking. If you put too much soy sauce and sauce, you can use a little salt. Take the juice out of the pot.
Stewed pork with brown sauce
Ingredients: 700g of pork belly, 600g of vegetable oil, 600g of vegetable oil, 20g of big oil, 0g of chicken soup, 0g of wet starch and 0g of white sugar.
20g, 30g soy sauce, and a little garlic.
Exercise:
1. Cook the meat and soup together with low heat until 6~7 ripe, and take it out. Draw with soy sauce.
2. Pour the vegetable oil into the frying spoon, heat it to 70% to 80% heat, add the cooked meat, fry it until it is red, take it out and put it in immediately.
Rinse thoroughly with clear water (until there is no oil slick, rinse thoroughly with flowing clear water, which is the key link in making this dish).
3. Cut the meat into pieces with a length of 10 cm and a thickness of 0.8 cm, and put the skins in a bowl one by one.
4. Wash and chop the plum vegetables. Stir-fry a spoonful over high heat, pour in big oil, saute minced garlic, add plum vegetables and sugar, stir well, take it out and put it on the meat.
5. Use chicken soup and soy sauce to make juice, pour it into a meat bowl and steam it in a steamer for 40 minutes.
6. Pour out the original juice and re-buckle the meat and plum vegetables on the plate. Thicken the raw juice with wet starch and pour it on the meat noodles.
Fish shrimp
Practice: 1. Marinate shrimps with a teaspoon of cooking wine and a little salt 10 minute.
2. Chop onion, ginger and garlic.
3. Take a small bowl, add 3 tablespoons of sugar, 4 tablespoons of vinegar, 2 tablespoons of cooking wine, appropriate amount of salt, 1 teaspoon of soy sauce, and appropriate amount of water starch to make fish-flavored juice for later use.
4. Break the egg white with chopsticks, add corn starch to make it fluffy, add a little oil and mix well.
5. Heat the pan and put the oil in it. When it's 50% to 60% hot, put the shrimps in the oil covered with paste, fry them over low heat until golden brown, and take out the oil control.
6. Clean the pan again, add the base oil, stir-fry the red oil with pickled peppers, stir-fry the minced ginger and garlic until fragrant, stir-fry the fish sauce and a little water, and pour in the shrimps and chopped green onion.
Jade eggplant pot
Ingredients: two eggplants, 200g meat stuffing, 1 teaspoon (5ml) cooking wine, chopped green onion, Jiang Mo, Chili sauce, chopped pepper, sweet noodle sauce, vinegar, sugar and salted chicken essence (a little each).
working methods
1. Wash eggplant, cut into strips, soak in salt water and drain. Add cooking wine to the meat stuffing and stir for later use.
2. Pour the oil into the pot. When it is 60% hot, add eggplant strips, fry for one minute, and take out the oil control for later use.
3. Leave a little oil in the pot, heat it, fry the meat until it is not cooked, and shovel it aside with a shovel. Add minced onion and ginger, stir-fry until fragrant, and then add hot sauce.
4. Add eggplant, chopped pepper, sweet noodle sauce, vinegar, sugar and salt in turn, add a little water or chicken soup, cover and stew for 2 minutes, and adjust a little chicken essence.
Shangbaoshu
Ingredients: celery 200g, tremella fuciformis10g, bamboo sheng 5g, carrot flower 2g, ginger flower 2g, Bajin chicken juice10g, Bajin Tanghuang 5g and salt 2g.
Exercise:
1, bamboo sheng, tremella fuciformis soaked hair, bamboo sheng washed and cut into 6 cm long. Cut off the head of auricularia auricula, wash it, peel celery, plane it, and cut it into diamonds with an oblique knife.
2, celery, tremella, bamboo shoots cooked for use.
3. Add the above seasoning and appropriate amount of water to make soup, and pour it into the cooked main ingredients.
Home-cooked finger food pancake
Ingredients: 20g chopped green onion, 1 goose egg (or 2 eggs), 4g salt, 300g flour, 70ml warm water at about 40 degrees Celsius, 40g flour, 2g salt and 40g hot oil.
Steps: 1, 20g of chopped green onion, 1 goose egg, 2 eggs, 4g of salt, stir the eggs well first.
2, 300 grams of flour, 70 ml of warm water at about 40 degrees Celsius, first stir until there is no dry flour, and then knead it into dough by hand. After kneading into smooth dough, move it directly to the chopping block and knead it into long strips, divide it into small flour, then knead each small flour into a circle and finally knead it into small strips. The shape of the small strip is more convenient for later operation. Brush the bottom of the plate with oil, put the dough in, and then use the oil seal on the surface to make it 1 hour or more. Oil can not only lock the moisture, but also make the dough more malleable and wake up faster after being put into a fresh-keeping bag.
Crispy pastry is the basic component of this kind of pastry. 40 grams of flour, 2 grams of salt and 40 grams of hot oil are stirred into a fine batter without flour particles, and a delicious and crisp cake is ready.
4. Take out the dough after waking up. Let's give it a little pull. If it can be pulled for a long time, it means it has been awakened.
5. Pour the excess oil on the chopping block. Pat the dough left and right first, and then roll it thin. After waking up, you can roll the dough very thin, spread the dough evenly, fold it like a folding fan, and then gently roll it up from one side, and the dough will come out.
6. Relax 10 minutes before spreading. Relaxed bread is not only easier to roll out, but also more crisp and firm, and the green embryo of the cake is ready. If you can't eat it all at once, put it directly on a plastic bag or plastic wrap, and then put it in the refrigerator for freezing. You don't need to thaw it when you eat it, just brand it, 1 minute.
7. Preheat the pan and brush the oil, then brush a layer of oil on the surface of the cake to lock the moisture. Turn over for 30 seconds after the fire and continue baking for 30 seconds. As a matter of fact, this cake is ready. If you like a little crunchy taste, bake it for a while. Just turn it over frequently. Golden crisp on both sides, very fragrant.
8. If you like to roll, you can also scald two pieces of vegetables and fry a poached egg. It is a very nutritious and healthy breakfast after it is rolled up. In fact, this cake is delicious when eaten directly, crisp outside and tender inside, with distinct layers. You can tear it layer by layer if you don't believe me.
Egg flour cake
Ingredients: 300g flour, 5g sugar, 3g yeast, 250ml normal temperature water, chopped green onion 1 stick, ham 1 root and 4 eggs.
Step: 1. Make dough first. Stir 300 grams of flour, 5 grams of sugar, 3 grams of yeast and 250 ml of normal temperature water into a fine batter, so that there are no flour particles.
2. Cover with plastic wrap and put in the refrigerator for low-temperature fermentation 1 night. If you can't wait, you can ferment it to twice the size at room temperature. After getting up in the morning, take the batter out of the refrigerator and heat it back and forth.
3, you can see that the volume has also become larger, which is already very good. After washing, you can start the operation. Cut a handful of chopped green onion, then cut a ham and dice it.
4. Beat 4 eggs in a bowl, add a spoonful of salt to taste and mix well.
5. Now, let's operate the dough. Grease the chopping board in advance to prevent it from sticking to your hands, and grease your hands. Now, take out this dough. This dough is very soft.
6. Don't knead, try to leave the big bubbles in the cake, so that the baked cake will be particularly soft. After sorting it out, it will be directly divided into small flour, and you can make a small cake by turning it over a little.
7. Brush the pan with oil, add the bread, and then gently press the bread a little bigger. When the surface is coated with oil to lock the moisture, it doesn't need to be covered. Burn it to one side and turn it over to the other side. This cake is a flour cake, which is especially easy to make. You can cook it until it is golden on both sides, and you can bounce back quickly by pressing it with a shovel.
8. Take it out first, brush a little oil in the pot, pour the egg liquid with a spoon, put a cake in one spoon, bake until the egg liquid solidifies, and then take it out of the pot. Continue to pour the egg liquid and continue to cover the side without the egg liquid. The egg liquid will solidify and take it out of the pot. If you like to eat older eggs, bake them for a while and you can add the egg liquid to all these biscuits in a few minutes.
9. This cake suddenly becomes very fragrant. In addition to being super soft, the egg smell of onion is also very attractive.
Chinese muffin
Ingredients: flour 150g, 2 eggs, clear water 150ml, sugar 24g, brown sugar 14g, yeast powder 2g, baking soda 1g, salt1g.
Step: 1. 1. Mixed flour, flour 150g, 2 eggs, clear water 150ml, white sugar 24g, and brown sugar14g; Although white sugar is added, it is not recommended to omit brown sugar, because brown sugar can not only add color, but also give muffins a unique flavor.
2, 2 grams of yeast powder, baking soda 1 gram, baking soda can not only neutralize the sour taste caused by long fermentation time, but also enhance the softness and porosity of muffins. 1 g salt, stir well together and stir into a fine batter without flour particles. This batter is very thin. Cover with plastic wrap and refrigerate overnight. If you are in a hurry, let it stand and ferment for 2 hours at room temperature.
This is the batter that I woke up all night. Because it is very thin, I can't see how much it has risen, but there are many small bubbles in it. If you don't add eggs, the fermented batter can obviously see that it has expanded twice and has pores. Let it warm up for a while, and then it can be operated after washing.
4. Stir the evenly fermented batter again;
5, now come to pancakes, non-stick pan does not brush oil, so that muffins can be slippery but not greasy; After heating, scoop a spoonful of batter onto the pan and bake it on medium heat. When there are many big bubbles on one side, turn it over and fry it slightly on the other side.
This muffin is soft, even if it is cold. The taste is soft and sweet, which can be eaten by old people and children.
Beef with Chinese sauerkraut
Ingredients: Thaw 4,000g chilled beef tendon, replace it with chunks, wash it with trickle water for 2 hours to remove blood, drain it, put it in an autoclave, add 50g onion, 50g ginger and 5kg white salt water, press it with SAIC for 40-50min, cook it thoroughly, and take it out for refrigeration.
Exercise:
1. Take 400g of cooked beef and replace it with 3cm square and 3mm thick slices.
2, sour white radish 100 grams, cut into thin slices, blanched and put into the bottom of the bowl.
3, 220 grams of Sichuan sauerkraut, simmer, remove and drain, and replace it with pieces for later use.
4. Heat the base oil in the pot, add chopped green onion, ginger slices 10g, pickled peppers 20g and stir-fry until fragrant, add pickled cabbage blocks and stir-fry until fragrant, add beef soup 800g, add white vinegar 10g, monosodium glutamate and chicken juice 8g, chicken essence 6g and salt 3g, and take out after boiling.
5. Heat the base oil in another pot, add 15g millet pepper ring and stir fry, and pour it on the beef.
Braised ribs with taro
Ingredients: taro 600g chestnuts 200g ribs 400g ginger, garlic cloves, green onions, oil 10g bean paste 8g braised soy sauce 5g salt 3g cooking wine 10g.
Exercise:
1, prepare raw materials, wash chestnuts, cut a mouth, put in a pot, cook for a few minutes, stew for another 5 minutes, peel chestnuts and wash taro.
2. Cut the ribs into pieces, blanch them in a pot, and add a proper amount of cooking wine to the water.
3. Cut taro into pieces, cut ginger and garlic into pieces, and cut green onions into small pieces.
4. Add the right amount of oil to the pot, heat it to 60%, and add the ribs.
5. Add appropriate amount of bean paste and braised soy sauce and stir fry.
6. Add taro, onion, ginger and garlic and mix well.
7. Add appropriate amount of boiling water, cook for three minutes on high fire and then cook for half an hour on low heat.
8. Add chestnuts and cook for 10 minutes.
9, add the right amount of salt and mix well, out of the pot.
Roast chicken
Ingredients: chicken leg, 2 eggplants, 1 yellow pepper, 1 red pepper, 1 salt, 2 teaspoons of black pepper, 2 teaspoons of rosemary, 1 olive oil, 1 teaspoon.
Exercise:
1, chicken leg, eggplant, green pepper, red pepper, yellow pepper and other raw materials.
2. Cut the chicken leg three times with a knife and marinate it with salt, black pepper and olive oil for 60 minutes.
3. Slice green pepper, red pepper and yellow pepper.
4, eggplant cutting hob block
5. Chop rosemary
6. Put all the cut vegetables into a bowl and marinate with salt, black pepper and olive oil for 30 minutes.
7. Put the chicken legs and vegetables into the baking tray.
8. Sprinkle the chopped rosemary, bake for 45 minutes at 170, and then serve ~
Steamed chicken with chopped pepper
Ingredients: 3 chicken legs, half a red pepper, 2 tablespoons soy sauce, 2 tablespoons cooking wine, oyster sauce 1 tablespoon, corn starch 1 tablespoon, chopped pepper 1 tablespoon, half a tablespoon pepper, 2g salt, 3 slices ginger, 3 onions and 3 cloves garlic.
Practice: 1. Chop the chicken legs, rinse them, soak them in clear water for half an hour to remove blood, and change the clear water once in the middle of soaking, so that the soaked chicken legs will not smell. Drain the drumsticks, put them in a big pot, add two spoonfuls of soy sauce, two spoonfuls of cooking wine, one spoonful of oyster sauce, one spoonful of corn starch, two grams of salt and shredded ginger, mix well, cover them with plastic wrap and put them in the refrigerator for one or two hours.
2. Chop garlic into mud for later use, cut red pepper into small pieces, cut shallots into small pieces, take out the marinated chicken legs and put them on a plate, add a tablespoon of chopped pepper, dig a tablespoon of marinated chicken leg soup and pour it on the chicken legs. Put some onions on it and steam the chicken legs in a steamer for 25 minutes.
3. Pour a little soup from the steamed chicken leg, add garlic and onion, and boil a little hot oil and pour it on it.
Fried diced chicken with mushrooms
Ingredients: chicken breast, mushrooms, peppers, salt.
Exercise:
1, diced chicken breast, washed mushrooms and diced,
2. Cut some peppers and fry with salt for a few minutes.
Thousands of steamed meat rolls
Ingredients: 5,000 pieces (thin tofu skin), 250g pork stuffing, 4 shiitake mushrooms, 50g ham, egg 1 piece, ginger 1 piece (5g), leek leaves 10, rice wine 1 spoon (15ml
Exercise:
1. Chop ham, soak mushrooms and chop. Wash leek leaves and scald them with hot water. Beat an egg into the pork stuffing, add soy sauce, sugar, salt and a little water, and beat it in one direction until it is thick.
2. Add chopped ham and chopped mushrooms into the meat stuffing, continue to beat, and finally add dry starch and mix well, even if the stuffing is ready.
3. Spread the thousand sheets, cut them into large pieces of about 20x 15cm, put the meat on the thousand sheets, roll them forward, then fold the two sides to the middle, seal the two ends, and finally roll them on the head. Scalded leek leaves.
4. Put the meat roll into a plate and steam in a steamer for 15 minutes.
Fried bacon with mushroom flavor
Practice: 1. Cleaning Pleurotus ostreatus, Volvariella volvacea and Agrocybe aegerita, and cutting into thick slices for later use;
2. Slice the bacon, stir-fry after boiling water, and take it out of the pot for later use;
3, three mushrooms fly water treatment, onion, ginger, garlic out of the pot and stir-fry;
4, three mushrooms and bacon into the pot and saute, thicken, and start the pot.
Beef with coriander sauce
Material: beef tendon; Coriander; Garlic cloves; Salt; Dried red pepper (not allowed); Octagonal (not allowed); Leek; Zanthoxylum bungeanum (not allowed); Steamed fish and soy sauce; Oyster sauce; Chili oil; Sesame oil; Edible oil;
Practice: 1. After cleaning beef tenderloin, put it into a small pot, add all the ingredients, pour in a bowl of water (not beef), boil it over high fire, keep the fire for 5 minutes, skim the floating foam on the water surface, turn to low fire and continue cooking for 20 minutes, stab the meat with chopsticks, turn off the fire if there is no blood overflow, and stew the beef thoroughly with the remaining temperature of the water.
2. When cooking beef, wash coriander with running water for later use.
3. Take the chopping board for cutting cooked food, pick up the beef and cut it into thin slices, cut the parsley into sections and mash the garlic cloves for later use.
4. Mix beef, coriander powder and garlic cloves in a deep bowl, add seasonings such as soy sauce, oyster sauce, Chili oil and sesame oil, mix well and let stand for 5 minutes.
5. Take a big spoon, pour in cooking oil, put it in the stove, and slowly heat it with a small fire until it smokes.
6. Pour the hot oil into the mixed coriander beef, and the fragrance is overflowing, and you're done.
Spicy shredded pork
Ingredients: foreleg meat, pepper, ginger, garlic, millet pepper, garlic sprout (optional), oil, soy sauce, pepper, raw flour, cooking wine, chicken essence and soy sauce.
1. Slice the front leg meat first, then shred it.
2. Shredded pork is marinated with oil, soy sauce, pepper, raw flour, cooking wine and chicken essence.
3. Shred pepper, ginger, garlic, millet pepper and garlic seedlings respectively.
4. Pour oil into the pot, add pepper and stir-fry until fragrant; Throw away the pepper.
5. Turn to high fire and pour the white parts of ginger, garlic, millet pepper and garlic seedlings into sesame oil and stir fry.
6. Pour in the marinated shredded pork, stir fry quickly with chopsticks, and pour in the green part of the garlic sprout.
7. After the shredded pork becomes discolored, add a proper amount of soy sauce pot for coloring.
braised beef
Ingredients: beef, star anise, fragrant leaves, tsaoko, cinnamon, Pixian beans, onion, ginger, garlic, sugar, cooking wine, soy sauce, pepper, salt and five powders.
Exercise:
1。 Wash beef and put it in boiling water, add cooking wine, boil and drain, and cut into small pieces.
2。 Heat an appropriate amount of oil in the pot. Add onion, ginger and garlic and stir well. Add beef and stir-fry water.
3。 Add red bean paste and stir-fry, add sugar, wine, allspice powder, star anise, cinnamon and cinnamon, stir well, add boiled water soaked in beef, and press in an autoclave for 20 minutes.
Toast omelet
Ingredients: a slice of toast, eggs 1 piece, diced ham sausage (or bacon) 1 piece, diced carrots, chopped leeks and salt 1 gram.
1. Cut a square in the middle of the toast.
2. Keep the cut part and dice it.
3. Beat the eggs into egg liquid, add salt, diced ham, diced carrot and chopped green onion and mix well.
4. Add the cut toast and stir well.
5. Put a little oil in the pot and simmer, put the hollowed-out toast in it, and pour an appropriate amount of egg liquid in the middle until the egg liquid solidifies.
6. Turn over and continue frying. Until the egg liquid is completely solidified.
Jiaoma mixed noodles
Ingredients: 200g spaghetti, 1 root onion, 3 cloves garlic.
Seasoning: 6 dried peppers, 20 peppers, Chili noodles 1 teaspoon (5g), 2 teaspoons of sesame paste (10g), balsamic vinegar 1 teaspoon (5ml), sugar 1/3 teaspoons (2g) and salt/kloc-0.
Exercise:
1) Cut the onion into chopped green onion, mince the garlic, and break the dried pepper into small pieces.
2) Pour an appropriate amount of oil into the pot, add pepper, stir-fry until slightly discolored, add dried Chili powder, stir-fry until fragrant, and then pour into a bowl filled with minced garlic, chopped green onion and dried Chili powder.
3) Boil a pot of water, boil the noodles, cook them (cut off a noodle with a little white heart inside), then take them out, put them in clean water to wash off the excess starch and drain the water.
4) Pour the remaining seasoning and fried Chili oil on the cooked noodles and mix well.
Taro sparerib pot
Ingredients: 300g of sparerib, 400g of taro, 2 cloves of garlic, wine 1 tablespoon, soy sauce 1/2 tablespoons, soy sauce 1/2 tablespoons, salt 1/2 teaspoons, sugar 1 teaspoon and a little pepper.
Exercise:
1, wash the spareribs, add seasoning 1, marinate for 10 minutes, and then fry in hot oil until the color is the highest.
2. Peel the taro, cut it into small pieces, fry it in hot oil and take it out.
3. Stir-fry garlic cloves with 2 tbsp oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and simmer for 20 minutes.
4. Put the taro in the pot and cook for about 20 minutes. When it is tender and the soup is slightly dry, it can be served.
Crispy fried shrimp
Ingredients: shrimp, eggs, raw flour, flour, white pepper, white wine.
Exercise:
1. Put the shrimp in a container, add a little salt, chicken essence, white pepper, egg yolk and a little white wine, and marinate for about 30 minutes.
2. Put the crispy fried flour (or raw flour), eggs and a little white vinegar into another container, add a little water and stir well to make a paste for later use.
3. Put the marinated shrimp into the prepared batter.
4. Drain the oil in the pot when the fire oil temperature is 30%, add the shrimps to be molded, and then pick them up. Then turn on a big fire, and when the oil temperature rises, fry the fried shrimps in a pot until golden brown, and then take them out and eat them.
Fried potatoes with zucchini
Ingredients: potato 1, half zucchini, 3 millet peppers, salt 1 teaspoon, and proper amount of cooking oil.
Exercise 1. Prepare the ingredients and slice the washed zucchini and potatoes respectively;
2. After the pot is hot, pour in a proper amount of cooking oil. After the oil is hot, add potato chips and stir fry slowly;
3. Stir-fry until the potato surface is slightly burnt, and add a little salt to continue stirring;
4. Stir-fry the sliced zucchini and a little salt. Stir-fry evenly and sprinkle with millet pepper. Turn off the heat and take out the pot.
Dry roasted taro
Ingredients: two to three kilograms of taro, a small amount of ginger, onion, minced beef, salt, pepper, chicken essence, soy sauce and oil.
Exercise:
65438+ I got the sun from three o'clock in the afternoon, and the sunshine on the balcony was not strong, and the night wind blew.
2. Wash the dried taro, sprinkle with a little salt and steam thoroughly.
3. Put oil under shredded ginger and minced beef (the material does not absorb oil, not too much).
4. Stir fry until the minced beef changes color. Add soy sauce and taro, salt and onion.
5. Turn it over from time to time until the surface of taro is a little burnt. Add pepper and chicken essence to serve.
Fried bracken with bacon
Ingredients: bracken, bacon, colored pepper, cucumber, yellow wine, salt, pepper and garlic.
Exercise:
1. Blanch the bacon with cold water for 3 minutes, take out the slices, wash the bracken and cut into sections for later use;
2. Put the oil in the pot, pour in the bacon, onion and garlic and stir-fry until the bacon is transparent and oily;
3. Add garlic, soy sauce, yellow wine and appropriate amount of water and boil for about 3 minutes;
4. Finally, add bracken, colored pepper and cucumber slices, and add appropriate amount of salt to stir fry evenly.
Diced chicken with black pepper and colorful colors
Ingredients: 200g of chicken breast; Onion1/4; 0.5 carrots; 1 cucumber, 2 tablespoons of black pepper sauce; 1 tbsp cooking wine; Dry starch 1 teaspoon; 1 tablespoon soy sauce; Appropriate amount of black pepper
How to do it:
1, onion, carrot and cucumber were washed and diced respectively;
2. After the chicken breast is washed and diced, it is marinated with cooking wine, black pepper sauce and dried starch for 20 minutes;
3. Open medium heat, pour the bottom oil in the pot, marinate the diced chicken, stir fry and change color.
4. Pour the oil into the pot again, stir-fry the onion and carrot, and add chopped black pepper to taste;
5, stir fry a few times, add the fried diced chicken and add soy sauce;
6. Finally, add the diced cucumber and stir fry for a few times.
Scrambled eggs with pork
Ingredients: eggplant 500g pork 100g corn starch, bean paste, raw flour, sugar, soy sauce, salt, vinegar, onion, ginger, garlic and cooking wine.
1. Wash eggplant and cut into strips, chop pork into minced meat and season for later use.
2. Sprinkle some salt on the tomato strips, marinate 10 minutes for dehydration. Squeeze the water out of the eggplant by hand and suck it up with kitchen paper. Add cornstarch to the tomato strips, fish them out and air them for more than ten minutes.
3. Add a little raw flour to minced meat and marinate in cooking wine for a while.
Add more oil when the pot is hot. You can put an eggplant in first and try it. When there are bubbles on the edge of eggplant, you can pour all the eggplant out and fry it. Fry until soft, and drain the oil for use.
5. Leave a little oil in the pot, cut the ginger in half with warm oil and cut the onion and garlic in half. Add minced meat to the pan and stir-fry to change color.
6. Add a spoonful of bean paste to the pot and stir well. Add a tablespoon of cooking wine to the pot, add the oiled tomato strips and stir well over medium heat.
7. Add the stirred soy sauce and sugar into the pot, stir well, and add the remaining minced garlic and chopped green onion.
8. Cook the eggplant until it is soft and glutinous, and the soup is almost the same. Pour vinegar along the edge of the pot. Tick a little water starch.
Mushroom rolls with bean curd skin
Ingredients: bean curd skin (dried bean curd), mushrooms, pork legs, cooking wine, salt, sugar, white pepper and sesame oil.
working methods
1, soak the mushrooms in advance, wash and peel the pork legs. The volume ratio of Lentinus edodes to pork is about 1: 1. Mushrooms and pork legs are cut into small pieces and mashed in a blender. Add 1 tbsp cooking wine, add salt to taste, add a little sugar and white pepper to refresh. Stir evenly in one direction;
2. Spread the mixed meat stuffing on the tofu skin and roll it up. Glue the end with a little paste, put it on a plate and sprinkle some sesame oil on the surface. Steam in the pot for half an hour.
3, the soup in the plate can be used to dip, cut the meat roll, and put it on the plate;
Sauté ed vegetables with mushrooms
Practice: 1, put the oil in the pot, heat the oil, add the mushrooms, and stir-fry until fragrant;
2. Pour in vegetables and stir-fry until the vegetables are soft and cooked;
3. Add salt and stir evenly;
4, add a little sugar, hang umami, pan and plate.
Stewed beef with Chinese sauerkraut and radish
Practice 1, preheat the wok, pour in cooking oil and heat it to 70%, then add ginger, garlic and red pepper to stir fry;
2. Stir-fry the pickled radish slices for half a minute, pour in 1 bowl of warm water, and boil over high fire;
3. Add beef rolls, auricularia auricula, Chinese yam slices and onion slices and boil;
4. Season with salt, chicken essence and pepper, and turn off the fire.