Carrot braised pork ribs

Ingredients: 3 carrots and 600 grams of pork ribs; 5 grams of cooking wine, 3 grams of soy sauce, 3 grams of salt, 3 grams of sugar;

Method

1. Add the pork ribs to water; add cooking wine and cook for a while; then clean them and stir-fry until evenly distributed;

2. Add braised soy sauce; stir-fry until colored; then add water; Add sugar and bring to a boil;

.3 Peel the carrots; then cut into cubes; simmer over high heat for half an hour and add the carrots;

4. Stir-fry quickly, then add salt and simmer until the juice is reduced; Serve the juice on a plate;

Cold salad

Ingredients: Two pieces of Qianzhang, half a carrot, four or five corianders, appropriate amount of crispy pepper, appropriate amount of light soy sauce, and appropriate amount of salt;

Method

1. Wash and cut the thousand sheets into narrow strips; add a little salt and blanch in the pot for two or three minutes, drain and set aside;

2. Carrots Peel, wash and cut into thin strips; remove the heads of coriander, wash and cut into small pieces;

3. Take an appropriate amount of crispy peppers and put them in a plastic bag and crush them with a rolling pin;

4. Thousand pieces, shredded carrots, coriander, crispy pepper powder, and a little light soy sauce, all are poured into the same plate and stir well;

5. Plate and serve;

Black bean sauce Fried bitter melon with fish

Ingredients: 1 bitter melon, 1 box of canned dace with black bean sauce, 2 cloves of garlic, 0.6 g of salt, 15 ml of salad oil;

Method

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2. Cut the garlic into mince; put enough water in the pot, add a little salt and salad oil after the water boils, add the bitter melon and blanch it, quickly remove and cool;

3. Put a little oil in the pot, when the oil is hot, add the minced garlic and stir-fry until fragrant; add the bitter melon and stir-fry quickly over high heat for 1 minute; add the dace and stir-fry quickly over high heat, and add a little salt to taste;

Ingredients: 600g purple eggplant, 10g cooked white sesame seeds, appropriate amount of oil, 180g onion, 55g garlic, appropriate amount of barbecue sauce, appropriate amount of millet pepper, 12g spring onion, 20g black pepper, a little black pepper, a little onion powder;

Method

1. Cut off the base of the purple eggplant, wash, dry, cut in half, cut the surface into small grids with a knife, and place on a sheet of tin foil. on the baking sheet. Brush the bottom of the eggplant with oil. Brush oil on the surface of the eggplant.

2. Place in the middle rack of the oven preheated to 200 degrees. Time for about 20 minutes. Cut the onion into dices. Finely dice the garlic. Cut the millet pepper into sections.

3. Add oil to the frying pan. After the oil temperature rises, add onions, half of the garlic, and millet pepper. Stir-fry until fragrant. Add black pepper and onion powder, and stir-fry. uniform.

4. Pour into a container, then add barbecue sauce and the other half of the garlic, and mix well to form a sauce. When the eggplant is roasted for 10 minutes, take it out and spread the sauce evenly on it, then put it in the oven and continue roasting until the end of the program. After taking it out, brush some sauce on the surface, sprinkle with green onions and cooked white sesame seeds and serve.