Raw materials: broccoli, tofu with water (salted tofu without tofu with water) Practice: wash broccoli and cut it into small flowers; Cut tofu into pieces; Slice the pepper. Pan-fry tofu until slightly yellow, and set aside; Blanch the broccoli in boiling water for a while, then drain it and set aside. Stir-fry ginger slices and peppers with a little oil left in the pot, then pour in broccoli and tofu, season with salt, white pepper and mushrooms and stir-fry twice, and finally check the book.
Steamed cucumber flower
Ingredients: cucumber flower 350g onion ginger 1 .5g oil, salt 1 spoon sugar, 2 tablespoons soy sauce1spoon oil consumption 0.5 spoon. Practice: Wash cucumber flowers (be careful not to wash them by hand, so as not to damage the melon body and flowers), shred ginger and chop garlic. Add some oil to the pot, boil for 5 minutes, then add garlic and stir-fry until fragrant. Pour in the appropriate soy sauce and stir-fry until fragrant. Be careful that the fire is not too big, too strong, garlic is easy to paste, and soy sauce is also easy to paste and bitter. Add a spoonful of boiling water, add oil consumption and sugar after boiling. Finally, put the ginger slices in, and you can spare them. Bring the hot pot to a boil, add salt, sugar and oil, and add cucumber flowers. Once the color fades, it can be fished out and drained when it is too cold. Put it on a plate and pour the juice on it.
Sauté ed mutton slices with onion
Ingredients: shallots 1 root shallots 1 root mutton 500g ginger 3 slices garlic 1 cloven rice wine10ml soy sauce10ml oil consumption15ml cassava starch10g. Practice: Slice garlic cloves and onion roots, shred the onion, freeze the mutton clean, marinate with rice wine, oil consumption, soy sauce and cassava starch for 20 minutes, add some oil to the cold pot, and fry the mutton until it changes color. Add oil to the pot again, add onion, ginger, shallots and shallots, pour in beef, stir-fry with ginger and garlic, and stir-fry on the pot.
Stewed chicken wings in three sauce
Practice: Wash the chicken leg, cut it several times on both sides, add appropriate amount of rice wine and salt and marinate it for half an hour. Wash potatoes, sweet potatoes, carrots, sweet peppers and garlic and cut them into pieces for later use. Gradually adjust the sauces: 3 tablespoons of oil consumption, 2 tablespoons of soybean sauce, 2 tablespoons of tomato sauce, 1 spoon of soy sauce, 1 spoon of honey water, 1 spoon of rice wine and 1 spoon of salt, and mix well. The so-called three-sauce is ready. Consider adjusting the seasoning according to your own taste. Shoot, add oil to the pot, and fry all the hot pot side dishes twice. Just drain less than half of the vegetables, spread the pickled chicken legs on the wall, cover them and stew 10min. Then cover the fried juice on the chicken leg, cover it, stew for 5 minutes, collect the juice, and stir fry twice before serving.
Tomato slices
Ingredients: 2 tomatoes/fish 1 00g/tofu 1 box, 3 slices of ginger/garlic/onion/2 teaspoons of rice wine/cassava starch1teaspoon, a little white pepper/salt/oil/2 tablespoons of tomato sauce. Practice: scald the tomatoes with hot water in advance, remove the epidermis, cut the fish into small pieces, and marinate them with rice wine, cassava starch, a little white pepper and salt. Heat a vegetable pot, put about 2 tablespoons (30 ml) of oil, add ginger and garlic, stir-fry tomatoes, add tomato sauce and stir-fry until fragrant, add a proper amount of boiling, cut tofu into thin slices, add boiling, add fish and cook until it changes color, and add salt to taste.
Huamei pork chop
Ingredients: pork ribs (400g). Dried prunes (10), ginger slices (appropriate amount), shallots (appropriate amount), old rock sugar (appropriate amount), rice wine (appropriate amount) and salt oil (appropriate amount). Practice: prepare raw materials. Soak the plums in boiling water for ten minutes. Put the ribs in cold water, add two slices of ginger and scoop them up together. Add a little oil to the pot, add old rock sugar and stir fry gradually with slow fire. Stir-fry until the old rock sugar is completely dissolved and turns dark brown.
Stir-fry ribs with fried water. Until the pork ribs are completely colored. Add ginger slices, shallots and appropriate amount of yellow wine and stir fry together. Pour the plums soaked in water into the ribs and boil. Cover and stew for 20 minutes. Open the lid, add seasoning such as salt and collect the juice. Basically, drain the juice thoroughly, turn off the fire and put it on a plate.