Materials:
450g of pork belly, scallion 1 root, 5 slices of ginger, 4 star anise, 30g of rock sugar, 2 tablespoons of salt 1/3, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine and 0/000 ml of clear water/kloc-0.
Exercise:
Preparation: Pork is cut into 30mm x 30mm cubes, scallion is cut into long sections, and ginger is sliced.
Production method:
1. Boil the water in the pot, blanch the meat for about 2-3 minutes, then take it out and wash it for later use.
2. Put 1 tablespoon oil in the pot, add a small piece of rock sugar and stir-fry the sugar color.
When the pot starts to smoke, the rock sugar melts and turns dark brown.
4, first add green onions, ginger slices, star anise to stir-fry the fragrance, then add pork belly and stir-fry over low heat.
5. Stir-fry until the pork belly produces a little oil and evenly color it.
6, add water, the water has just passed the meat stuffing. Salt, soy sauce, soy sauce, cooking wine.
7. Cover the pot and cook until it boils, then simmer for about 60 minutes. When the soup is 1/3, take out ginger slices, star anise and green onions.
8. About 50 minutes, open the lid and cook the soup until it is thick.
Roasted eggplant with long beans
Ingredients: four purple eggplants and ten beans.
Ingredients: 1 tbsp Jiang Mo, minced garlic and chopped pepper.
Seasoning: a spoonful of sugar, soy sauce, oyster sauce, sesame oil, broth and salt.
Hunan cuisine was originally fried, but mine is a fried version.
Production method:
1, this is eggplant and beans.
2, do not cut the beans, break them into sections by hand, and take a little longer. Marinate with salt (taste), cut the eggplant into strips, marinate with salt for ten minutes, wash and squeeze out the water.
3, Jiang Mo garlic chopped, chopped pepper, stir well.
4. Stir-fry beans with a little oil until you like their softness. If you like something very soft, you can make it yourself.
5, put a tablespoon of sugar in the pot, stir-fry the eggplant, don't change color, (mine will change color, so it won't look good).
6. Add a little oil to minced garlic and chopped pepper in Jiang Mo, and put one tablespoon of soy sauce and one tablespoon of oyster sauce. A spoonful of broth, simmer for a while on low heat, and collect the juice on high heat.
Tip: You can also put some sesame oil in the pot (I also put some monosodium glutamate, so don't shoot me, I'm used to using monosodium glutamate).
Pork stuffing jiaozi
Pork dumpling stuffing:
Pork belly, soy sauce, cooking wine, salt, sesame oil, chopped green onion, Jiang Mo.
Exercise:
Chop pork belly into mud, add a little soy sauce, cooking wine, salt, sesame oil, chopped green onion and Jiang Mo. If the meat is thin, add some vegetable oil and stir well, then add a little water to the meat, continue stirring until the meat is elastic, and then add water and stir again.
Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times. The meat stuffing made in this way is fresh, tender and delicious, whether it is stuffing or meatballs.
Fried shredded pork with sweet and sour sauce
Ingredients required for the recipe: pork tenderloin150g, 2 green peppers, proper amount of water-borne fungus, proper amount of onion, ginger and garlic, a little salt and cooking wine, and a spoonful of raw flour (for pickling shredded pork).
Technological practice: frying
Menu location: Guangdong
Production method:
1. Shred the meat, add a little salt, cooking wine and cornmeal and marinate 10 minute.
2, water fungus, green pepper shredded.
3. Cut the onion, ginger and garlic into sections for later use.
4. adjust the sauce.
5. Heat oil in a wok, add onion, ginger and garlic until fragrant, then add shredded pork and stir fry.
6. Stir-fry until the shredded pork turns white, add the sauce and stir well.
7. Pour in the green pepper and fungus, decorate the water with a small bowl filled with sauce, add it, stir-fry until the sauce is thick and evenly wrapped in shredded pork and ingredients.
Health tips:
Protein of pork is a complete protein, which contains a variety of essential amino acids, and the proportion of essential amino acids is close to the needs of human body, which is easy to be fully utilized by human body and has high nutritional value. It belongs to high-quality protein.
Boiled spicy pork slices
Ingredients for the recipe: lean pork (or beef), Chinese cabbage, Pixian watercress, cooking wine, starch, salt, chicken essence, 20 pieces of dried pepper and pepper, appropriate amount of onion, water (chicken soup is the best), oil, soy sauce, 5g of rice wine, single-seed garlic (peeled and chopped) and ginger (chopped).
Production method:
1. Slice lean meat into thin slices. Grab the meat evenly with starch, cooking wine, salt and a little water, and marinate ten kinds for later use.
2. Wash the cabbage, tear the leaves into large pieces by hand and cut them into thin slices obliquely with a knife; Wash onion and cut into onion segments; Cut the dried chilli into sections with scissors for later use; Pixian watercress chopped and set aside.
3. Pour the oil into the wok, add the dried pepper segments and pepper to stir-fry until fragrant, and take it out for later use. When frying, in order to prevent burning, you can heat the oil, turn off the fire, and then put the dried peppers and peppers in. )
4, the remaining oil in the pot can put the onion into the wok and stir fry, then add the cabbage and stir fry, and spread it in a deep bowl for later use.
5. Put oil in the pan, add Pixian watercress and Jiang Mo and stir-fry until the red oil is fried.
6. Add water or chicken soup and bring to a boil.
7. Put the marinated meat slices into the pot and break them up with chopsticks. When the sliced meat is cooked until it is scattered and discolored, add soy sauce, chicken essence and seasoning.
8. Pour the sliced meat and soup into a deep bowl filled with cabbage.
9. Uncover the plastic wrap, put it on paper and heat it in the microwave for 2 minutes.
10, wash and dry the pan, add oil, burn until smoke, and then pour hot oil evenly on the meat slices. If you can't control the pot directly, you can take a spoon, quickly absorb the oil and pour it evenly on the dish. )
Fried shredded pork with sweet noodle sauce
Recipe ingredients: sweet noodle sauce 1 spoon; Shredded pork100g; ; Onion1; Appropriate amount of salt; Cooking wine 1 teaspoon; Sweet potato powder 1 min;
Technological practice: frying
Menu location: Lu
Production method:
1, sweet noodle sauce, shredded pork, onion.
2. Shredded pork is evenly sized with salt, cooking wine and sweet potato powder and marinated for 30 minutes.
3. Add the marinated shredded pork under oil heat and stir-fry to change color.
4. Add 1 tbsp sweet noodle sauce to the pot and add water to boil; After the juice thickens, pour in shredded pork and color evenly.
5. Wash the onion, cut it into long strips and spread it on the bottom of the plate.
6. Fall into lewdness.
Boiled chicken (boiled chicken)
Raw materials:
A chicken, onion, ginger, garlic, peanut oil, salt, coriander (according to personal taste)
Specific steps:
1. Slaughter the chicken and boil a pot of water as the soup base;
2. When the water boils, put the whole chicken in. The time should not be too long, just about 20 minutes. If it is too long, the chicken skin will crack and the taste will not be good enough.
3. Take out the chicken, cool it and cut it into pieces (the chicken will not come loose after cooling) and put it on a plate;
4. Cut ginger, onion and garlic into powder, put them into a small dish, pour peanut oil and soy sauce, and add salt to taste;
Friends who like to eat coriander can wash coriander with salt water and put it on the table.
Steamed fish head with chopped pepper
Main ingredients:
Bighead. Chopped pepper, shredded ginger, cooking wine, chopped green onion.
Production method:
1 Wash the fish head, cut it open, and add wine and shredded ginger.
Put a layer of chopped pepper on the fish head (this is my own drop). Because the chopped pepper is salty, no salt is added, and the fish head is steamed for ten minutes (the water is boiled and the steam comes up).
After the fish head is steamed, if there is too much soda, you can pour out a part, sprinkle with chopped green onion, heat the oil in a wok and pour it on the fish head.
Fried shrimps with green beans
Ingredients: shrimp1000g, peas 650g.
Accessories: 30g of eggs.
Seasoning: lard (refined) 1 00g, salt 20g, monosodium glutamate 2g, pepper10g, sesame oil10g, starch (pea) 30g and onion10g.
Exercise:
Step 1: Wash the shrimp once to remove weeds, grab the head and tail (belly up, back down) with both hands and squeeze upward to make the shrimp come out of the shell (called shrimp);
Step 2: put it in salt water, stir it with chopsticks for a while to make the residual film fall off the shrimp meat, and then rinse it with clear water several times until the film and shrimp feet are washed away and become white shrimp;
Step 3: Drain the water, then dry it with a white cloth, then remove the yellow with eggs, add a proper amount of dry starch and salt and beat the shrimp paste;
Step 4: Peel the peas, wash them, blanch them with boiling water, and cool them with cold water for later use;
Step 5: cut the onion into sections;
Step 6: Mix chicken soup100ml, monosodium glutamate and wet starch10g (5g starch and 5g water) into juice;
Step 7: Heat a clean pot, add lard, when the oil is 60% hot, add shrimp, gently stir with chopsticks until cooked, and then pour it into a colander to drain the oil;
Step 8: Leave oil in the pot, add peas, add salt and stir fry, then pour in smooth shrimps and shallots, then pour the juice into the pot, add pepper and sesame oil, stir fry for a few times, and serve out.
Braised trotters
Ingredients: trotters.
Seasoning: salt, soy sauce, chicken essence, onion, ginger, star anise, cinnamon, cooking wine and sugar.
Exercise:
Cut pig's trotters, blanch them and marinate them in cooking wine and soy sauce for 30 minutes.
Put oil in the pan, stir-fry shallots and ginger, then add the pickled trotters and stir-fry until the skin is golden.
Then add sugar, soy sauce, cooking wine, star anise and cinnamon, stir fry, and add clear water, the amount of clear water is less than pig's trotters.
Boil it, then press it in a pressure cooker for 20 minutes, and season it with salt and chicken essence before taking it out.
Delicious and fast-eating braised pig's trotters are out of the pot.
Beer Duck
Ingredients: 600g duck, a can of beer (350ml);
Ingredients: ginger, garlic, onion, star anise, cinnamon, pepper, dried pepper, soy sauce, sugar, chicken essence, cooking wine;
Exercise:
1. Wash and drain the duck, peel off the fat skin and cut into pieces, and chop the duck meat (or chop it directly without peeling); Wash star anise, cinnamon and pepper; Clean dried chili, cut into two pieces, and remove seeds; Slice ginger, pat garlic loose and peel, and cut onion into sections;
2. Put a clean pot on the fire, add duck skin and stir-fry to get oil, then add star anise, cinnamon, pepper, ginger slices and garlic, stir-fry with low fire to get fragrance;
3. Add the duck meat, stir-fry with high fire, and stir-fry the water in the duck meat until it is oily;
4. Add two spoonfuls of cooking wine and stir well, then add dried Chili and two spoonfuls of soy sauce and stir well until the duck is colored;
5. Add a proper amount of salt, chicken essence and a small amount of sugar, stir well, pour in beer, cover it, boil over high heat and turn to low heat for about 20 minutes;
6. Add chopped green onion and mix well.
Tomato pot
1, minced meat 3 Liang, slightly marinated with salt, pepper, cooking wine, soy sauce, Jiang Mo and starch.
2。 Cut eggplant into hob pieces, soak it in light salt water, remove and drain. (This can prevent eggplant from oxidative discoloration and prevent eggplant from absorbing oil) [Gourmet China]
3, important materials: garlic spicy sauce.
4. Stir-fry minced meat in oil. Take out the minced meat and fry the Chili sauce with the remaining oil.
5. Stir-fry the eggplant until soft, and add a little salt and sugar.
6. Put half a bowl of water in the casserole and bring it to a boil. Add eggplant and minced meat and mix well. Cover and simmer for 3 ~ 5 minutes. [Gourmet China]
7. Spicy eggplant is served on the table, and adding some coriander is more appetizing.
Tip:
1, don't fry the eggplant for too long, just color it a little, because you need to cook it in soup afterwards.
2, because finally moved into the casserole to boil, so when collecting juice, leave a little soup, not dry, otherwise it will be easy to paste the bottom.
Pixian watercress is very salty, so there is no need to add salt to the bowl juice.
Qinghong spicy chicken
Materials:
4 drumsticks, 3 green peppers, 3 red peppers, 10 dried peppers (the number of peppers can be increased or decreased according to their spicy degree), 10 cloves of garlic, 1 tablespoon of starch, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine,/kloc-
Exercise:
1, chop the chicken leg into pieces of moderate size (choose a sharp meat chopping knife), and grab the chicken pieces evenly with starch and salt.
2. Wash red and green peppers and cut them into sections obliquely. Cut dried peppers into sections with scissors.
3. Chop the garlic into minced garlic, rinse it with clear water and drain it for later use (the mucus of the garlic washed with water will not stick to the pot, which is a method often used when frying minced garlic in large quantities, such as a typhoon shelter).
5. Heat the pot, pour in a proper amount of oil (the oil should not exceed the chicken nuggets). When the oil is heated to 70%, add the chicken nuggets, break them up, fry the chicken nuggets until the surface is brown, and drain the oil for later use.
6, leave the bottom oil in the pot, add minced garlic and saute.
7. Add green and red peppers and stir fry together.
8. Add the fried chicken pieces and stir fry.
9. Add soy sauce, cooking wine, sugar and salt and stir fry.
10, add cooked sesame seeds and stir fry.
1 1, pour sesame oil into the pan.
Linyi fried chicken
Ingredients: green pepper, dried red pepper and a chicken.
Ingredients: Chili, onion, garlic, ginger, soy sauce, bean paste.
Production method:
1. Wash chicken, cut into pieces, and drain for later use.
2. Cut the dried red pepper, slice the garlic, shred the ginger, and cut the onion and green pepper.
3. Put peanut oil in the pot (it is dry fried, so it is best to put more oil to prevent it from sticking to the pot), and when the oil is 8 minutes hot, add pepper, ginger, dried red pepper and garlic to stir fry, and then add chicken pieces to continue to stir fry. Because the chicken stuck to the pot, it kept stirring at last.
4. When the pot makes a noise, put in the bean paste (according to personal taste, it is not necessary to put salt because the sauce itself contains salt). If the pan is too dry, add some soy sauce or water when frying. After all the chicken pieces change color, add onions and green peppers. Stir well and serve.
Cola Chicken Wings
Ingredients: 20 chicken wings, coke 1 can, 2 slices of onion, 2 slices of ginger, 5 dried peppers, 2 star anise, and 20 Chinese prickly ash.
Ingredients: a tablespoon of sugar and salt.
Practice: Wash the chicken wings, blanch them in boiling water 10 second and take them out.
Put oil in the wok when it is on fire. Before the oil is hot, add sugar and stir-fry until it is brown, and add pepper (lower the heat).
After seeing the white sugar melt into yellow foam, stir-fry the chicken wings quickly.
Add onion, ginger and star anise.
Continue to stir fry
When you are satisfied with the color, pour in cola, add dried peppers and salt.
Cover the pot and simmer 15 minutes.
Open the lid and turn to the fire. Gently flip the chicken wings to collect the soup.
After drinking only a small amount of soup, take it out of the pot and put it on a plate.
Features: Chicken wings are bright red, tender and delicious, salty and sweet, suitable for all ages.
Lotus root slices with red oil
Main ingredients:
Lotus root 1 50g auxiliary materials: 5g of chili (red oil method, sharp), 5g of garlic (white skin), 5g of coriander; seasoning: sugar 1 0g, chili oil10g, 5g of sesame oil, 2g of salt, and monosodium glutamate1g.
Production method:
1。 Wash the lotus root first, then peel the rice flour with red oil, cut it into thin slices and soak it in cold water. Clean pedicled capsicum and coriander respectively, and cut into pieces; Peel garlic, wash it, mash it and chop it into minced garlic.
2。 Boil red bean curd with water in the pot, add lotus root slices and Sichuan red oil, cook for about 3 to 4 minutes, then take out red bean paste, drain the water and let it cool for later use.
3。 Finally, lotus root, pepper, garlic, coriander and seasonings (sugar 1 g, pepper oil 10 g, sesame oil 5 g, salt 2 g, monosodium glutamate 1 g) are evenly stirred, marinated for about 40 minutes, and can be eaten after taste.
braised pork ribs
Ingredients: ribs, onions, ginger, braised pork, soy sauce, cooking wine, salt, sugar, oil, cinnamon, star anise and fragrant leaves.
Exercise:
1, boil the water, put the ribs in boiling water 1 min, and pour off the blood;
2, put a small amount of oil in the pot, after the oil is hot, add onion, ginger, cinnamon and star anise leaves to stir fry, then add ribs and add a little cooking wine.
Stir-fry for about 5 minutes;
3. Add soy sauce and sugar and continue to stir fry for a while;
4. Add a proper amount of hot water to the pot, cover the pot after boiling, and simmer for 20 minutes;
5. Open the pot cover, add appropriate amount of salt to taste, continue to stew for 10 minutes, and finally change to high fire to collect juice.
Flavor snacks chicken
Ingredients: a slaughtered cockerel (weighing about 600g);
Ingredients: green and red pepper, hot sauce, ginger, onion, pepper, cooking wine, oyster sauce, soy sauce and pepper;
Exercise:
1。 Wash the cock and cut it into pieces of equal size; Clean green pepper, remove pedicels, remove seeds and cut into pieces, slice ginger and cut onion;
2。 Put oil in a hot pot, add pepper, then add chicken nuggets and ginger slices, stir-fry over high fire, and stir-fry the water on the surface of chicken nuggets until oil is produced;
3。 Add a little cooking wine and stir well; Add a proper amount of hot sauce and stir well;
4。 Add appropriate amount of hot water, cover the pot and cook for about 5 minutes;
5。 Add green pepper, salt, oyster sauce and pepper, stir-fry for about 2 minutes;
6。 Finally, add light soy sauce and shallots and stir well.
Experience sharing:
1。 After the chicken pieces are put into the pot, stir-fry with high fire, and stir-fry the water on the surface until the oil comes out, so that the surface of the chicken pieces looks slightly brown;
2。 Hot sauce can be any kind of hot sauce you like, and you can keep it if you are afraid of it.
bouillabaisse
Production materials: bass 1 (don't pick big fish, it is best to weigh less than 1 kg 2), ginger, onion, shallot and coriander.
Seasoning: salt, pepper, Lee Kum Kee steamed fish and soy sauce, cooking wine, pure sesame oil and homemade mixed soy sauce (see here for details).
Production method:
1。 Pickling: clean the chopped perch, pour a little salt into the palm of your hand, rub it, spray a layer on the inside and outside of the fish, sprinkle a little pepper, pat a little cooking wine, and spread ginger for pickling 10 minute;
2。 Juice adjustment: spread a thin layer of oil on the steamed fish plate, spread ginger slices and onion segments at intervals in the center of the plate, and put the pickled fish on it; Prepare steamed fish soy sauce, I personally like to use Lee Kum Kee steamed fish soy sauce+homemade mixed soy sauce+a little cooking wine+a little pure sesame oil;
3。 Steaming: After the water in the steamer is boiled, put the steamed fish into the pot, put the steamed fish into a small bowl (don't pour it on the fish), cover tightly, steam for about 8 minutes (the time can be adjusted according to the size of the fish and whether to change the knife), steam for 1-2 minutes, and immediately take out the pot; The highest state of steamed fish is that steamed fish is in the shape of "garlic cloves", which is the most delicious at this time. )
4。 Pour juice and burn oil: you can use the time of steaming fish to do the following work: shred ginger and shallots and soak them in cold water for later use; Take out the steamed fish in step 3, pour out the juice oozing out when steaming the fish, spread shredded ginger, shredded onion and chopped coriander, and pour the steamed fish sauce in step 3; Quickly pour the boiling oil on the plate and take it out.
Braised meat with plum vegetables
Materials:
500 grams of pork belly and 300 grams of dried plum.
Seasoning:
2 tbsps of sweet noodle sauce, soy sauce 1 tbsp, 5g of sugar, sesame oil 1 tbsp, appropriate amount of onion and ginger, star anise 1 tbsp, 3 tbsps of cooking wine, and 200g of cooking oil (the actual consumption is about10g).
Exercise:
1. Wash dried prunes and soak them in clear water for one night. When in use, squeeze the water dry a little.
2. Wash the pork belly, blanch it with clear water, and put some cooking wine when blanching.
3. Coat the marinated meat with oil, with the skin facing down (not too long).
4. Marinate the meat with seasoning for one night (the sauce in the seasoning should be drained with soy sauce, and some cooking wine should be added when the soy sauce is not enough).
5. Cut the marinated meat into 0 pieces. 6 cm thick slices, pick out the onions, ginger and star anise in the bacon.
6. Take a large bowl (preferably round), put the skin of the sliced meat down, put the soaked dried plum vegetables, and then pour the bacon juice on it.
7. Steam on the pot 1 hour for 45 minutes.
8. Put the steamed meat on the plate, so that the dried plums are below and the bright red skin is above, and you will have an appetite.
Braised sweet and sour pork ribs
Ingredients: ribs
Ingredients: salt, sugar, vinegar, onion, ginger, soy sauce, soy sauce.
Exercise:
1, wash the ribs with water.
2. Chop onions and ginger.
3. Add boiling water to the pot and add the washed ribs to boil.
4. Take out the ribs and put them in a basin filled with clear water.
5. Take it out and put it in a big bowl for later use.
6. Put two portions of soy sauce, two portions of soy sauce, two portions of sugar and one portion of vinegar into the container in proportion.
7. Add oil to the pot, add onion and ginger slices and stir fry.
8. Pour in the ribs and fry until slightly yellow.
9. When frying dry juice, pour boiling water and cover it with medium fire until it is rotten (add water in the middle to see if there is water shortage).
10, when there is a small amount of juice in the pot, add salt, monosodium glutamate and pepper and mix well.
sweet and sour pork
Ingredients: 300g pork tenderloin.
Seasoning: 75g of eggs, 50g of wheat flour, 8g of peanut oil100g, 8g of sugar, 20g of vinegar, 3g of salt, 0g of soy sauce10g, 5g of sesame oil15g, 0g of onion15g, and 5g of ginger15g.
Production method:
1。 Remove the white tendons from the tenderloin, cut it into thin slices 5 cm long, 3 cm wide and 3 mm thick, and marinate it with cooking wine and salt;
2。 Slice the onion and shred the ginger;
3。 Beat the eggs, add 5 grams of flour, starch and appropriate amount of water to make a paste and put it on the tenderloin;
4。 Mix sugar, vinegar, soy sauce, sesame oil, soup, 50g of wet starch (25g of starch and 25g of water) and onion segments to make juice;
5。 Boil peanut oil, fry pasty tenderloin one by one in an oil pan until crisp (golden yellow), pour it into a colander, filter oil and put it on a plate;
6。 Leave 50 grams of oil in the pot, add shredded ginger and stir fry, that is, pour in sweet and sour juice, add some boiled oil, and pour it on the fried tenderloin when the juice is cooked.
Sweet-and-sour fish
Ingredients: carp, ginger, onion, minced garlic, refined salt, soy sauce, white sugar, vinegar, clear soup, wet starch and peanut oil.
Exercise:
1, carp scale, viscera, dig out two gills and wash them, and cut them straight every 25 cm (1. 5 cm deep) and then inclined plane (2. 5 cm deep) into a knife flower. Then lift the fish tail to open the knife edge, sprinkle refined salt on the knife edge for a little pickling, and then spread wet starch evenly on the whole body and knife edge of the fish.
2. Put peanut oil in the wok. When the medium fire reaches 70% heat (about 175℃), put the fish tail into the pot and cut it. Hold the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, push the fish to the side of the pot, and the fish will become square. Then fry the fish back down for 2 minutes, then lay the fish flat and press the fish's head into the pot for 2 minutes. When all the fish are fried to golden brown, take them out and put them on a plate.
3. Leave a little oil in the pot. When the heat reaches 60% (about 150℃), add onion, ginger, minced garlic, refined salt, soy sauce, clear soup, white sugar and wet starch and mix well. Pour in proper amount of vinegar to make sweet and sour juice, and pour it on the fish quickly.
Guangdong style fish-flavored eggplant pot
Main ingredients:
3 pieces of eggplant, half a piece of salted fish with plum fragrance, 0/0 piece of mushroom/kloc, 3 pieces of lean meat, 3 pieces of garlic and 2 pieces of ginger and onion.
Seasoning:
Chili sauce, pillar sauce, sugar, soy sauce, sesame oil, cooking wine, corn starch, oil, water and salt.
Exercise:
1。 Divide salted plum fish into two pieces, take 1 piece for later use, and put the remaining piece in the refrigerator.
2。 Peel eggplant, cut it into long strips and soak it in water.
3。 Slice mushrooms, shred lean meat (marinate lean meat with a little salt, sugar, soy sauce, sesame oil and corn starch for about half an hour), crush garlic with a knife, cut ginger into small pieces, and chop onions for later use.
4。 Pick up the eggplant and put it in the sieve. Sprinkle with corn starch and mix well by hand.
5。 From the oil pan, put an appropriate amount of oil (subject to eggplant), heat the oil, when the oil pan is about 80% hot, put the eggplant in and fry it until it is light golden yellow.
6。 Pick up the eggplant with a sieve, put it in a moderate plate and drain the excess oil.
7。 Pour the oil out of the pot, leave a little oil in the pot, add garlic, ginger slices, Chili sauce and pillar sauce and stir-fry until fragrant, add plum-flavored salted fish, thin it, sprinkle with cooking wine and stir-fry twice.
8。 Continue to add mushrooms and stir fry a few times.
9。 Stir-fry the eggplant in the pot for a few times.
10。 Then add a little water (it is best to chop the eggplant), add salt, sugar, soy sauce and oil and stir-fry until the eggplant tastes delicious.
1 1。 Thicken with appropriate amount of corn starch and water, pour into the pot and turn over gently.
12。 Put it into a small casserole (pot) that is blanched in advance, cover the pot, simmer for 5 minutes on low heat, sprinkle with chopped green onion and serve.
Sauté ed fresh squid with loofah and fungus
Ingredients: squid
Accessories: Luffa, Auricularia auricula (dried), colored pepper and carrot (red).
Seasoning: salad oil, salt, chicken essence, ginger, garlic, starch, rice wine.
Method for frying fresh squid with loofah and fungus
Soak the fungus in water in advance and wash it.
The squid is eviscerated, washed, peeled off the surface, and diagonally cut with a cross knife.
Peel carrot, wash pepper, ginger and garlic, and slice.
Peel the melon, wash it, cut it into thick slices, and soak it in light salt water after cutting.
Boil the water, put the fresh squid in boiling water until it curls, take it out immediately, wash it with clear water and cut it into thick slices.
Heat an appropriate amount of oil in the pot, saute ginger slices, add blanched squid, sprinkle a little, and scoop up for later use.
There is enough oil left in the pot, turn on a big fire, put garlic slices, colored peppers, carrot slices and fungus in the pot, stir-fry until fragrant, and pick them up.
Add a little oil to the pot, heat it with high fire, stir-fry the loofah in the pot, then return the other fried ingredients to the pot, stir-fry a little rice wine quickly, soak it evenly, add a proper amount of salt and chicken powder to taste, thicken it with raw flour, and serve on a plate.
Big-plate chicken
Ingredients: whole chicken, potato, green pepper and red pepper.
Seasoning: star anise, cinnamon, fragrant leaves, dried peppers, prickly ash, onion segments, ginger slices, soy sauce, sugar, tomato sauce and lemon juice.
Steps:
1。 Wash the whole chicken, remove the head and PP, chop it into pieces, blanch it in a boiling pot with wine, take it out, rinse the floating foam and drain the water for later use.
2。 Oil the hot pot. When the oil is hot, pour in star anise, cinnamon, fragrant leaves, dried peppers, prickly ash and onion ginger slices and stir-fry until fragrant.
3。 Add chicken pieces and stir fry 2. 3 minutes, pour in soy sauce, soy sauce and sugar and stir-fry until the color is the highest.
4。 Add boiled water without chicken nuggets, add tomato sauce after the fire boils, squeeze in a few drops of lemon juice, cover and turn to low heat for about 20 minutes.
6。 Pour in green and red pepper pieces, season with salt and pepper, and collect the juice over high heat.
PS:
1。 This big dish, I replaced it with the three-yellow chicken which is more common in the market. It tastes just as good and it's easier to cook.
2。 Be sure to add boiling water when stewing chicken.
3。 In addition, adding a few drops of lemon juice in the cooking process can not only effectively remove the fishy smell, but also make the texture of chicken more tender.