materials: 1 prawns, 2g of Flammulina velutipes, 1 garlic, appropriate amount of steamed fish black bean oil, a little salt, a little oil, and an appropriate amount of chives
Practice: 1. After preparing the materials, clean the prawns first, and it is best to brush the belly and head with a clean brush, remove the shrimp gun and feet, cut the back of the prawns with a knife, and remove the shrimp intestines.
2. Peel 1 garlic, cut it into garlic, add a little salt and mix well for later use.
3. Put chopped garlic on the cut back of the processed prawn and put it in a dish.
4. Add a proper amount of water to the steamer. After the water boils, put the dish in the pot and steam it for 8 minutes.
5. When steaming shrimp, treat Flammulina velutipes, remove the tail, clean it, put it in a pot and blanch it in water.
6. Take out the blanched Flammulina velutipes, boil it in cold water and put it on a plate.
7. Take out the steamed shrimps, code them on the Flammulina velutipes, pour in steamed fish black bean oil, sprinkle with chopped chives, and finally pour in hot oil.
materials: 3 pieces of Yu Zi tofu, 15g of pork, 3 water chestnuts, 1 egg, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a little salt, 1 tablespoon of steamed fish soy sauce, appropriate amount of corn starch, and appropriate amount of chopped chives
Practice: 1. After preparing the materials, rinse the Yu Zi tofu first, then cut it in the middle with a knife, squeeze out the tofu and cut it into pieces.
2. Clean the pork and cut it into small grains. Peel and wash the water chestnut and cut it into small grains.
3. Beat the cut pork and water chestnuts into minced meat with a cooking machine, add 1 spoon of soy sauce, 1 spoon of oyster sauce and a little salt and sugar to the minced meat, and then add the remaining leftover bits and pieces of tofu into the minced meat and stir well.
4. put the mixed meat stuffing into the middle of Yu Zi tofu, and then put an egg in the middle of the meat stuffing.
5. Add a proper amount of water to the steamer. After boiling, put the minced meat and tofu into the steamer and cook for about 1 minutes.
6. Before the steamed minced meat tofu comes out of the pot, pour steamed fish soy sauce and sprinkle with chopped green onion, and you can eat it.
materials: 5g of pork intestines, half a garlic, 1g of fermented beans, 2 millet peppers, 1 spoon of soy sauce, half a spoon of soy sauce, 1 spoon of oyster sauce, appropriate amount of sugar, a little salt, 1 spoon of starch, appropriate amount of oil and appropriate amount of onion
Practice: 1. After buying the pork intestines, rinse them with running water first, and then add flour, salt and onion.
2. Take a pot, add a proper amount of water, put it into the cleaned pig intestine, add cooking wine, turn to low heat after a big fire, and take it out after cooking for 8 or 9 minutes. Cut the drained pig intestine into small pieces.
3. pat garlic slightly, put it in the large intestine, add 1 teaspoon of soy sauce, half teaspoon of soy sauce, 1 teaspoon of oyster sauce and a little sugar, mix well, then marinate for 15 minutes, and then add 1 teaspoon of starch and mix well.
4. add a proper amount of water to the steamer, put it into the pig's large intestine, and steam it for about 1 minutes after the water is boiled.
5. Take out the steamed large intestine, put it on a plate, sprinkle with chopped green onion and millet pepper, and pour some hot oil to eat.
Ingredients: appropriate amount of mushrooms, 1 flour, eggs, pepper and salt
Practice:
1. Tear one mushroom into three pieces. Sprinkle two spoonfuls of salt bravely and marinate for a quarter of an hour, not for the taste, but for the water. Then use your grip strength and hold the water. The drier it is, the more brittle it will be.
2. An egg, half a bowl of flour, pepper, a little salt and a little water, not too thin, not too thin, not too thin. I'm short of mine, so I don't care if I only have a thin face coat and it's delicious.
3. Pour the mushrooms into the batter and wrap them evenly. Fry in medium heat for the first time, one by one, and then clip it out when it turns pale yellow or hardens.
4. Let it dry for a while, and then fry it again. After a few times of stir-frying, the pan can be served.
ingredients: pork tenderloin 3g, shredded ginger 5g, shredded onion 2g, coriander 1g, refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and salad oil.
Practice
1. Cut the pork tenderloin into 7 cm long, 5 cm wide and . 2 cm thick slices, mixed with refined salt and cooking wine; Mix starch with water and a little salad oil to make a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and so on are used to make the juice.
2. Set the wok on fire, add salad oil and heat it to 6% to 7%. First, mix the meat slices with the thick paste, then spread them out one by one, put them into the wok one by one, and fry them until they are crispy outside and tender inside, then take them out and drain the oil.
3. Leave the bottom oil in the pan, add shredded ginger and shredded onion, fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pan and sprinkle with coriander.
Ingredients: 1 duck, 1 can of beer, 1 ginger, 2 shallots, 2 star anise, 1 cinnamon, 1 teaspoon of soy sauce, 3 grams of salt, and soy sauce. Wash shallots and cut them into sections
2. Boil the water, add the duck pieces, boil them over high fire, and blanch them out
3. Prepare a pressure cooker, add the duck pieces, beer, white sugar, soy sauce, salt, cinnamon, star anise, fragrant leaves and ginger slices, and mix well
4. Cook them over high fire. Turn off the fire
ingredients
main ingredients: 2 grams of bean curd, 5 peppers, 1 grams of pork belly and 1 mushrooms
auxiliary materials: 1 teaspoon of pixian bean paste, 1 teaspoon of soy sauce, 1 teaspoon of minced garlic, 1/2 teaspoon of Jiang Mo cooking wine and 1/3 teaspoon of sugar
Practice
1. Ingredients: 15 grams of bean curd, pork belly. 5 peppers
Seasoning: 1 teaspoon of Pixian red oil bean paste, 1 teaspoon of light soy sauce, 1 teaspoon of light soy sauce, 1 teaspoon of minced garlic, 1 teaspoon of chopped green onion, 1/3 teaspoon of Jiang Mo, 1 teaspoon of cooking wine and 1/3 teaspoon of sugar
2. Handling ingredients: Tofu bubbles are cut from the middle, which makes it easier to taste, and pork belly is sliced. Add 1 teaspoon of soy sauce and stir-fry until the pork belly is colored
5. Add the soaked mushrooms and stir-fry until fragrant. (If you use big mushrooms to cut, I use small mushrooms without cutting)
6. Stir-fry the fragrant mushrooms, then add the cut bean curd, soy sauce and a little sugar. Pixian bean paste contains salt, so when cooking bean paste, you should put less or no salt as appropriate.
7. Add more than half of the bowl of water to be equal to the ingredients, and turn it to low heat for a few minutes. In the process of baking, you can press the oily tofu with a spatula to make it fully absorb the soup, and the oily tofu that is full of soup will burst when eaten.
8. Burn until the soup is reduced, and the tofu foam is soft and full of soup. Add the chopped green pepper and stir-fry quickly.
9. Stir-fry the green peppers until they are slightly broken, and thicken them with water starch.
1. stir-fry until the sauce is thick and basically wrapped in the ingredients, then turn off the heat and serve.
ingredients: pork liver, potatoes, green peppers, red peppers and garlic, soy sauce, soy sauce, soy sauce, starch, pepper, sugar, oil and salt
1. Wash pork liver, slice it, grab it with cooking wine starch and marinate it for ten minutes
2. Slice potatoes, green peppers and red peppers into pieces
3. Take hot oil out of the pot, pour pork liver, stir-fry until it is 8% mature, and take it out. Then pour in potato chips, stir-fry until cooked, and serve out
4. Adjust the juice: light soy sauce+dark soy sauce+cooking wine+starch+pepper+salt+sesame oil
5. Take out the pot again, pour in the adjusted juice, then pour in pork liver and potato slices with green and red pepper, stir-fry slightly
6. Sprinkle with minced garlic, and stir-fry slightly.
2. Add oil to the pan, stir-fry the tomato strips and take them out for later use.
3. Add some oil to the pan, add pork belly slices and fry until golden brown.
4. Add onion, ginger and garlic, stir fry, add pepper to improve the taste, and then add tomato strips.
5. Add soy sauce, soy sauce, salt and sugar, and finally pour in water starch.
6. Serve until the soup is wrapped in tomato strips.
Materials:
Garlic yellow, eggs, green pepper, millet pepper, scallion, salt, chicken essence and sugar
Practice:
1. Wash garlic yellow and cut it into pieces about 3 cm for later use;
2. Beat four eggs into a bowl, stir and break them into egg liquid, add a little salt and chicken essence, and then mix them. Slice it and cut it into chopped green onion for later use. Cut a small piece of ginger into ginger slices for later use.
4. Boil the oil. When the oil temperature is 6% hot, pour the egg liquid into the pot. After the egg liquid is heated, it will quickly set, and the egg will be cooked after a few times of stir-frying. When the egg is cooked in the pot with high oil temperature, the frying time will be shortened, and the fried egg will be tender.
5. Cook the oil again. After the oil is heated, pour the green. Turn to high fire and stir-fry for 3 seconds.
6. After the garlic turns soft and broken, take out the pan for seasoning, add 1g of salt, 1g of chicken powder and a little white sugar to freshen up, stir-fry quickly and melt the seasoning. After the garlic is tasty, pour in the eggs and continue to stir-fry for 1 seconds, so that the fragrance of the garlic and the eggs can be mixed together. Finally, pour in a little bright oil to brighten the color, and then take out the pan and plate.
materials:
green eggplant, green onion, salt, tomato sauce, white sugar, white vinegar and starch
1. clean the skin of a green eggplant, cut it into thick slices and then cut it into strips, then put it into a basin, add a spoonful of salt, and marinate it evenly by hand for 1 minutes to kill off the water in the eggplant.
2. Pour 2g of tomato sauce, add 15g of white sugar, 1g of clear water and white vinegar, stir to melt the white sugar, add a little wet starch, and continue to mix well for later use.
4. After the eggplant is marinated, squeeze out the water inside and put it into a pot, grab a proper amount of dry starch and mix it evenly, so that the surface of the eggplant is evenly coated with starch, so that the fried eggplant is more crisp and will not absorb oil. < P >
6. Leave the bottom oil in the pan, pour in the chopped green onion and saute until fragrant, pour in the prepared sweet and sour juice and stir well. After the sweet and sour juice is boiled, pour in a little bright oil to brighten the color, then pour in the fried eggplant, stir fry it quickly and evenly. When the eggplant is evenly covered with the sweet and sour juice, it can be taken out of the pan, and finally sprinkle with chopped green onion and white sesame seeds.
ingredients: 5 leaves of Chinese cabbage, 1 carrot, 1 cucumber, 1 egg, 1/2 tsp of salt, 2 tsps of sesame oil, 1 tsp of soy sauce and 1/2 tsp of sugar
Practice 1. Wash Chinese cabbage, boil half a pot of water, blanch the whole Chinese cabbage in water for about 1 minute, take it out, soak it in cold water and drain it.
2. Peel carrots, cut them into filaments, and stir-fry them in hot oil for about 1 minute; Beat the eggs into egg liquid, spread the egg skin with hot oil in a hot pot, cool and cut into filaments, and wash and shred the cucumbers for later use;
3. Spread the blanched Chinese cabbage leaves flat, place shredded carrots, shredded eggs and shredded cucumbers in half of the cabbage roll, and roll the Chinese cabbage leaves into rolls;
4. After all the leaves of Chinese cabbage are rolled, cut them in half; Mix salt, sugar, sesame oil and raw materials into dipping juice.