ingredients: 7-8 mushrooms, 1g lean pork, appropriate amount of sweet potato powder, 1 green onion, appropriate amount of soy sauce, a little salt and a little cooking wine.
Practice
1. Slice pork, add soy sauce and salt, and marinate for 1-2 minutes. Add a little sweet potato powder and mix well to make the sweet potato powder fully wrap the meat slices. Steps for frying meat with mushroom
2. Soak the mushroom in boiling water quickly, take it out for later use, heat the pan with oil, add the onion and saute until fragrant, add the meat slices and stir fry, and then take it out for later use.
3. Add a little oil, pour in the mushrooms and stir fry. When cooked, add the sliced meat and stir fry together. At the same time, add salt, cooking wine and soy sauce for seasoning.
4. After the juice is collected, add the onion and serve.
Practice:
1. Chop pork ribs into sections, rinse them with water in a boiling pot, put them in a pressure cooker, add ginger onion, cooking wine and a little salt, and take them out after 5 minutes.
2. Put oil in a clean pot and heat it. First, add green pepper festival, millet pepper festival and lobster sauce and stir-fry until fragrant. Stir-fry the pork ribs together, cook a little water, add salt and monosodium glutamate to taste, and sprinkle some chopped green onion.
Practice:
1. First, cut the meat into slices with a thickness of two halves, then cut it into oblique sections with a width of five halves and a length of eight, feed it with Shaoxing wine and refined salt for a while, and then mix it with starch and sesame oil to make a paste.
2. Add Shao wine, sesame oil, white sugar, vinegar, monosodium glutamate, soy sauce and starch in a small bowl to marinate the juice for later use.
3. widen the oil with the sauce in the spoon, and when it is 7% hot, fry the meat in the spoon until it is golden and crisp, and then take it out.
4. Leave less bottom oil in a tablespoon, stir-fry onion, ginger, garlic, cucumber slices and winter bamboo shoots for a few times, put the fried meat pieces, then pour the marinade into the spoon, turn over a few, and drip sesame oil out of the spoon and put it on the plate.
ingredients: 1 duck, pickled radish, ginger, pepper, vegetable oil, Lycium barbarum, jujube, monosodium glutamate and chicken essence
Practice:
1. Cut the duck into pieces, pour it into a pot and cook it. When the water boils, scoop it up and rinse it with cold water
2. Cut the pickled radish into strips or slices, not too thin. Pour the cut duck into the pot and stir-fry for 5 minutes (remember to put pepper and ginger)
4. Pour in a proper amount of water, and after boiling, turn the fire to low heat and stew for half an hour
5. Pour in pickled radish, and stew for 4 minutes to get the jujube, medlar, chicken essence and monosodium glutamate out of the pot
Ingredients: 38g pork belly, 2 sweet peppers and green peppers. Office workers can put the washed and sliced pork belly in a fresh-keeping box, store it frozen, and then take it out to thaw it when cooking is needed
2. Remove the pedicels and seeds from the sweet pepper, wash it, cut it into large pieces, and cut the green pepper into pieces in the same way
3. Pour a proper amount of vegetable oil into the pot, heat it, put it in a wok with pepper, and fry it in the pot with pork belly to get oil < P >. Add a proper amount of light soy sauce, stir well, add a proper amount of fine sugar, and continue to stir well
5. Add sweet pepper, stir well, add green pepper, stir well
6. After all the ingredients are cooked, add a proper amount of salt, stir well,
ingredients: 1g of pea starch, 6g of water, coriander, vinegar, chopped peanuts, Chili powder, salt, minced garlic, Laoganma and vegetable oil
Practice:
1. Prepare the required pea starch first, and we will melt it with 1g of cold water
2. Pour the remaining 5g into the pot. Then pour in the melted pea starch water while stirring
3. Keep stirring until it becomes transparent, then put it into a bowl and let it cool for later use
4. Cut the coriander for later use
5. Add Chili powder, salt and minced garlic into the bowl and stir it with hot oil, then add a spoonful of Laoganma and vinegar and mix well for later use
6. Cool the jelly, according to your own preferences. Then add the prepared juice to the plate and mix well when sprinkling chopped peanuts and coriander to eat.
Materials: pork belly, green and red peppers, ginger, garlic, green garlic, soy sauce, yellow wine and chicken powder starch
Practice: 1. Slice pork belly, shred ginger, smash garlic seeds, prepare two eggs, slice green and red peppers, and cut green garlic into small pieces. Fry the fried eggs, leave the oil in the pan, pour the pork belly, add the appropriate amount of yellow wine, stir-fry over high fire
3. Stir-fry the pork belly until it changes color, add garlic seeds, shredded ginger, green garlic and white garlic, pour in the appropriate amount of soy sauce, and continue to stir-fry over high fire
4. Stir-fry the pork belly slightly, add the green and red peppers, then pour in the eggs prepared aside, and add the appropriate amount of salt. When the chili is eight-cooked, put in the green garlic and garlic leaves, pour in the water starch and thicken, and then take out the pan and plate
Ingredients
2 grams of fat and lean meat; A piece of bean skin; 1 grams of ginger; 1 grams of garlic
Method
1. Wash and chop the fat and lean meat into a paste, add water, salt, soy sauce, dumpling stuffing, sesame oil and minced ginger and garlic in turn, and mix well to make stuffing; Cut the beancurd skin into small pieces
2. Take a beancurd skin, put a proper amount of stuffing
3. Stick it diagonally, and glue the joints with egg liquid to make the beancurd skin jiaozi
4. Place the wrapped beancurd skin with the jiaozi joint facing down neatly; Mix seafood soy sauce, oyster sauce, sugar and clear water to make a sauce
5. Put jiaozi with bean skin in a pot and fry until brown, then pour in the sauce and simmer until the soup is thick. < P > Ingredients: fish meat, Flammulina velutipes, dried pepper, pepper, salt, soy sauce, chicken essence, starch, eggs and shredded ginger.
2. blanch Flammulina velutipes, take it out and put it in a soup bowl.
3. add clear soup, add salt, shredded ginger and chicken essence to taste. When the soup boils, add the marinated fish fillets. Nine-cooked soup is put into a soup bowl with Flammulina velutipes.
4. put the oil into the pot, add the dried pepper when it is slightly hot, stir-fry for a few times, then add the pepper and stir-fry for a few times.
Practice
1. Clean the vegetables
2. Wash the potatoes, carrots, sausages, onions and dice them, and wash the green beans
3. Heat the oil in the pan and stir-fry the onions until fragrant
4. Stir the potatoes, carrots and green beans evenly
5. Add salt and boiled water to stew them
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