I. Amaranth with minced garlic
Material preparation: amaranth 1 piece, minced garlic 200g, oil 100ml, salt 100g, etc.
1. Fold the old roots of amaranth and clean them.
2. Prepare minced garlic.
3, hot oil in the pot, add minced garlic, simmer out minced garlic.
Step 4 add amaranth.
5. Stir fry until it becomes discolored, and add appropriate amount of salt.
6. Add a proper amount of water, cover and stew for about 1 minute, because the amaranth is thick and hard, and will soon become soft after a while.
7. Stir after opening the lid and take it out.
Second, fish with Chinese sauerkraut
Material preparation: bighead carp 1000g, pickled cabbage 100g, pickled pepper 50g, oyster sauce 1 teaspoon, dried pepper 15g, pepper 15g, two green onions and ginger 1 5g.
1, a silver carp, slaughtered, put the sliced fish into a big bowl, add a little salt, pepper, ginger powder and cooking wine to catch the taste.
2. Cut the green onions, shred the ginger, slice the garlic, cut the dried peppers, and add some dried peppers.
3. Cut your own pickled sauerkraut, with a little red pepper.
4. Add rapeseed oil to the wok and heat it. Stir-fry onion, ginger, garlic, dried pepper and pepper to give a fragrance.
5. Add sauerkraut and red pickled peppers and stir fry for 7 or 8 minutes.
6. Add appropriate amount of boiling water or bone soup and cook for 5 minutes.
7. Add a spoonful of oyster sauce and a spoonful of pepper.
8. Add the fish head and bones, bring to a boil over high fire, skim the floating foam and cook for about 10 minute. First, use a colander to put the fish bones, fish heads and sauerkraut into a large basin.
9. Turn to low heat, put the fillets into the pot one by one, turn on medium heat, and watch the fillets turn white. After the soup is slightly boiled, you can carefully pour the soup and fish fillets into the basin.
Third, fish-flavored shredded pork.
Material preparation: tenderloin 100g, garlic moss 70g, carrot 70g, pickled fungus 40g, appropriate amount of oil, a little salt, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 4 tablespoons of sugar, appropriate amount of starch, a little egg white, a little onion ginger and tomato sauce 1 tablespoon.
1. Wash garlic seedlings and cut into sections. Carrots are shredded or brushed into filaments with tools. Soak the fungus and cut it into silk.
2. Cut the pork into small strips, then add soy sauce, starch and egg white and marinate for 5 minutes.
3, soy sauce 1 tablespoon, vinegar 3 tablespoons, sugar 4 tablespoons, a little starch and then mixed into sweet and sour juice for later use.
4, put oil in the pot, add marinated shredded pork and stir fry.
5. Add chopped green onion and Jiang Mo and stir-fry shredded pork.
6. Pour in chopped garlic, carrots and fungus, stir fry and pour in tomato sauce.
7. Pour the sweet and sour juice when it is almost ripe.
8, stir fry quickly, collect juice out of the pot.
4. Pickles and pickles
Material preparation: 400g salt, 900ml soy sauce, ginger, garlic, yuanzhen sugar, liquor 100ml, persimmon pepper, etc.
Wash the fresh cucumber.
2, first cut into sections, and then divided into four parts.
3. Put the chopped pepper, ginger, garlic and cucumber into a stainless steel basin, sprinkle with salt and weigh well.
4, small and medium fire, pour soy sauce and sugar, keep stirring in the middle, wait until the pot is closed.
5. Cool the oil in a hot pot, and stir-fry the pepper when the oil is hot.
6. Pour out the cucumber water, pour in the cold soy sauce and white wine, pour in the pepper oil when it is not hot, and stir well.