1. Braised Pork: Pour the pork into a pot under cold water to remove the blood. Pour in the oil and boil the rock sugar over low heat until golden brown. Add the pork and stir-fry for a few minutes. Add water, star anise, cinnamon and soy sauce. Bring to a boil over high heat and turn to medium-low. Simmer for about half an hour, open the lid and add a little salt.
2. Stir-fried beef with celery: Cut the beef into thin slices, add an egg white and cornstarch and beat it with your hands to make a pulp, add a little light soy sauce, stir-fry in hot oil and quickly remove. Re-heat the pan, add oil, add green and red chili peppers, garlic, and ginger until fragrant, add celery and stir-fry, add beef and stir-fry quickly, add salt, and stir-fry again.
3. Steamed seabass: Clean the seabass, place a few slices of ginger under the fish body, place ginger slices and white scallions on the body and steam it in a hot pan. Take the seabass out after eight minutes and remove the excess fishy smell on the plate. Pour off the juice, remove the scallions and ginger slices from the fish, and put shredded ginger and scallions again. If you like spicy food, you can also put shredded red pepper. Heat the oil in another pan and pour it on the fish. , and finally pour a spoonful of steamed fish soy sauce, and you're done.
To make Lemon Garlic Shredded Chicken, you can choose chicken breast or chicken thigh. I think chicken thigh tastes better, so I chose a chicken thigh, blanch it once and then boil it to remove the blood foam. , washed with clean water, the taste will be more refreshing. Put the blanched chicken legs into the pot, add ginger slices, green onion segments, bay leaves, peppercorns, cooking wine, an appropriate amount of salt, and cold water to cover the chicken legs. After boiling over high heat, continue cooking for about ten minutes. Take another pot, pour oil into the pot, when the oil is hot, add the marinated shredded pork, stir-fry until the shredded pork changes color and becomes raw, then take it out, leave the bottom oil in the pot, add dried chili segments, minced ginger, chopped green onion, Stir-fry minced garlic until fragrant. After fragrant, add shredded blanched lentils and stir-fry for a while. Add shredded pork and stir-fry over high heat until the ingredients are cooked. Add light soy sauce, oyster sauce, and MSG, stir-fry evenly, then turn off the heat and serve. Just put it on the plate.
The dried tofu eaten this way has no bean flavor and is very tasty. If you like the bean flavor of dried tofu, you can give this recipe a pass! ) Step 5: Observe that when there is almost no water left, add the green peppers and stir-fry until the green peppers are broken, then add the shredded pork fried in the third step, add an appropriate amount of pepper and a little chicken essence, and stir-fry quickly Even!
To make the three delicacies good-looking and delicious, it is a test of the skill of the person holding the spoon. The three ingredients, eggplant, potatoes and peppers, one soft, one hard and one tender, are fried and cooked separately at different temperatures and times. The final dish must be shaped and bright in color to be successful in presentation. However, this dish tastes really good. Even if it is served in a limp dish, it can still make three bowls if mixed with rice.
After all, the preparation of restaurant dishes is relatively complicated and requires certain technical requirements. Only home-cooked dishes can meet these conditions, and they are simple and delicious to make, and do not require particularly high cooking skills. As long as you master the correct methods and recipes, you will have it at your fingertips if you want to make dishes that are both beautiful, delicious and easy to make. Below I will recommend a few dishes for you that fit this standard.