Stir-fried snowflakes
Ingredients: a packet of dried citron and sauerkraut.
Exercise:
1, dried fragrant, a pack of cabbage.
2, fragrant dried clean diced.
3. Pour out the cabbage and wash it.
4. Heat the pan and pour the oil, add the shredded ginger and dried red pepper.
5. Then pour in the cabbage and diced citron and stir fry.
6, stir fry for a few minutes, add a little water, sugar, salt, stir fry a few times to get out of the pot.
Beer chicken nuggets
Ingredients: 5 chicken legs, 1 potato, 2 green peppers, half an onion, 8 slices of ginger, 5 cloves of garlic, a little star anise, a little pepper, a few dried peppers, 1 beer, soy sauce and salt;
working methods
1. Cut chicken legs, potatoes, green peppers and onions. Boil water, add 3 slices of ginger and a little pepper, put the chicken leg in 1-3 minutes and take it out.
2. Heat oil in another pot, add garlic, ginger, pepper and dried pepper to stir fry, then add chicken legs and wine and mix well. Add potato pieces, soy sauce and a spoonful of spicy meat sauce and stir well.
3. Put a can of beer, boil it, add onion and mix well. When the soup is almost 1/2- 1/3, add green pepper, a little water and salt to continue cooking. If you put more soy sauce and sauce, you can use a little salt. Take the juice out of the pot.
Stewed pork with brown sauce
Ingredients: 700g of pork belly, 600g of vegetable oil, 600g of vegetable oil, 0/20g of big oil, 0/00g of chicken soup, 0/00g of wet starch and 0/0g of white sugar.
20g, 30g soy sauce and a little garlic.
Exercise:
1. Cook the meat and soup together with slow fire until they are 6~7 ripe, and then take them out. Draw with soy sauce.
2. Pour vegetable oil into the frying spoon, heat it to 70-80%, add the cooked meat, fry it until it is red, and put it in immediately after taking it out.
Rinse thoroughly with clean water (rinse with flowing clean water until there is no oil slick, which is the key link in making this dish).
3. Cut the meat into large slices with a length of10cm and a thickness of 0.8cm, and put the skin into the bowl one by one.
4. Wash and chop the plum vegetables. Stir-fry a spoonful over high heat, pour in big oil, saute minced garlic, add plum vegetables and sugar, stir well, then take it out and put it on the meat.
5. Make juice with chicken soup and soy sauce, pour into a meat bowl and steam in a steamer for 40 minutes.
6. Pour out the juice and re-buckle the plum meat in the plate. Thicken the raw juice with wet starch and pour it on the meat noodles.
Fish shrimp
Practice: 1. Marinate shrimps with a teaspoon of cooking wine and a little salt 10 minute.
Step 2 Chop onions, ginger and garlic
3. Take a small bowl, add 3 tablespoons of sugar, 4 tablespoons of vinegar, 2 tablespoons of cooking wine, appropriate amount of salt, 1 tablespoon of soy sauce, and appropriate amount of water starch to make fish-flavored juice.
4. Break the egg white with chopsticks, add corn starch to make it fluffy, add a little oil and mix well.
5. Heat the pan and add oil. When the heat is 50% to 60%, put the shrimps in the oil covered with paste, fry them over low heat until golden brown, and take out the oil control.
6. Wash the pan again, add base oil, stir-fry red oil with pickled peppers, stir-fry minced ginger and garlic until fragrant, stir-fry fish sauce and a little water until fragrant, and pour in shrimps and chopped green onion and stir well.
Yu-eggplant pot
Ingredients: two eggplants, 200g meat stuffing, 1 teaspoon (5ml) cooking wine, minced onion and ginger, Chili sauce, chopped pepper, sweet noodle sauce, vinegar, sugar and salted chicken essence (a little each).
working methods
1. Wash and cut eggplant, soak in salt water and drain. Add cooking wine to the meat stuffing and stir well for later use.
2. Pour the oil into the pot. When it is 60% hot, add eggplant strips and fry for one minute, then control the oil for later use.
3. Leave a little oil in the pot, heat it, stir-fry the meat until it is not cooked, and shovel it aside with a shovel. Add minced onion and ginger, stir-fry until fragrant, and then add hot sauce.
4. Add eggplant, chopped pepper, sweet noodle sauce, vinegar, sugar and salt in turn, add a little water or chicken soup, cover and stew for 2 minutes, and add a little chicken essence.
Shang Bao Shu
Ingredients: celery 200g, tremella fuciformis10g, bamboo sheng 5g, carrot flower 2g, ginger flower 2g, Bajin chicken juice10g, Bajin Tanghuang 5g and salt 2g.
Exercise:
1, bamboo sheng, tremella fuciformis soaked, bamboo sheng washed and cut into 6 cm long. Cut off the head of the fungus, wash it, peel the celery, plane it, and cut it into diamonds with an oblique knife.
2. Celery, tremella and bamboo slices are cooked and set aside.
3. Add the above seasoning and appropriate amount of water to make soup, and pour it into the cooked main ingredients.
Home-cooked finger food pancake
Ingredients: 20g chopped green onion, 1 goose egg (or 2 eggs), 4g salt, 300mg flour, 70ml warm water at about 40 degrees Celsius, 40g flour, 2g salt and 40g hot oil.
Steps: 1, 20g of chopped green onion, 1 goose egg, 2 eggs, 4g of salt. First, beat the eggs.
2, 300 grams of flour, 70 ml of warm water about 40 degrees Celsius, first stir until there is no dry flour, and then knead it into dough by hand. After kneading the dough into a smooth dough, you don't need to wake up, you can move it directly to the chopping block and knead it into long strips, which are divided into small flour agents, then knead each small flour agent into a circle and finally knead it into small strips. The shape of the small strip is more convenient for later operation. Brush the bottom of the plate with oil, put the dough in it, and then use the oil seal on the surface to make it 1 hour or more. Oil can not only lock the moisture, but also make the dough more malleable and wake up faster after being put into a fresh-keeping bag.
3. Crispy pastry is the basic element of this pastry. Stir 40 grams of flour, 2 grams of salt and 40 grams of hot oil into a fine batter without flour particles, and a delicious pastry is ready.
4. Take out the dough after waking up. Let's pull it gently. If it can be pulled for a long time without breaking, it means that it has been awakened.
5. Pour the excess oil on the chopping block. First pat the left and right sides of the dough, and then roll it thin. After waking up, you can roll the dough very thin, spread the pastry evenly on it, fold it like a folding fan, and then gently roll it up from one side, and the pastry will come out.
6. Relax 10 minutes, and then push it out. The relaxed bread is not only easier to roll out, but also more crisp and strong in taste, and the green embryo of the cake is ready. If you can't eat it all at once, put it directly on a plastic bag or plastic wrap, and then put it in the refrigerator for freezing. You don't need to thaw it when you eat it, just brand it directly. 1 minute.
7. Preheat the pan and brush the oil, then brush a layer of oil on the surface of the cake to lock the water. Turn over for 30 seconds after the fire and continue baking for 30 seconds. As a matter of fact, this cake is ripe. If you like a little crunchy taste, bake it for a while. Just turn it over frequently. Golden crisp on both sides, very fragrant.
8. If you like to roll it, you can also scald two pieces of vegetables and fry a poached egg. When rolled up, it will be a very nutritious and healthy breakfast. In fact, this cake is delicious when eaten directly, with crisp outside and soft inside and distinct layers. You can tear it layer by layer if you don't believe me.
Egg flour cake
Ingredients: 300g flour, 5g sugar, 3g yeast, 250ml normal temperature water, a handful of chopped green onion, a ham and 4 eggs.
Steps: 1. Let's make dough first. At room temperature, 300 grams of flour, 5 grams of sugar, 3 grams of yeast and 250 ml of water are stirred into a fine batter, so that there will be no flour particles.
2. Cover with plastic wrap and put in the refrigerator for low-temperature fermentation 1 night. If you can't wait, you can ferment it to twice its size at room temperature. After getting up in the morning, take the batter out of the refrigerator and heat it back and forth.
3, you can see that the volume has also become larger, and it is already very good. After washing, you can start the operation, cut a handful of chopped green onion, another ham and dice it.
4. Beat 4 eggs into the bowl, add a spoonful of salt to taste and mix well.
5. Now, let's operate the dough. Grease the chopping board in advance to prevent sticking, and grease your hands. Now, take out this dough. This dough is soft.
6, don't rub, try to keep the big bubbles in the cake, so that the baked cake will be particularly soft, sorted out and directly divided into small flour, and you can make a small cake by turning it over slightly.
7. Brush the pan with oil, add the bread, and then gently press the bread a little bigger. You don't need to cover the surface when it is oiled to lock in moisture. Burn until one side is formed and turn it over to the other side. This cake is a flour cake, which is especially easy to make. It can be cooked until both sides are golden, and it can rebound quickly by pressing with a shovel.
8. Take it out first, brush a little oil in the pot, pour the egg liquid with a spoon, put a cake in one spoon, bake until the egg liquid solidifies, and then take it out of the pot. Continue to pour the egg liquid, and continue to pass the side of the egg liquid. The egg liquid will solidify and be taken out of the pot. If you like eggs and bake them for a while, you can add egg liquid to all these biscuits in a few minutes.
9. This cake suddenly becomes very fragrant. In addition to being super soft, the smell of onion-flavored eggs is also very attractive.
China muffin
Ingredients: 1 50g flour, 2 eggs, 1 50ml water, 24g white sugar,14g brown sugar, 2g yeast powder,1g baking soda powder and1g salt.
Steps: 1. First, mix flour,150g flour, 2 eggs,150ml water, 24g white sugar and14g brown sugar; Although white sugar is added, it is not recommended to omit brown sugar, because it can not only enhance the color, but also give muffins a unique flavor.
2, 2 grams of yeast powder, baking soda 1 gram, baking soda can not only neutralize the sour taste caused by long fermentation time, but also enhance the softness and porosity of muffins. 1 g salt, stir well together and stir into a fine batter without flour particles. This batter is very thin. Cover with plastic wrap and refrigerate overnight. If you are in a hurry, let it stand and ferment for 2 hours at room temperature.
This is the batter that I woke up all night. Because it is very thin, I can't see how much it has expanded, but there are many small bubbles in it. If you don't add eggs, the fermented batter can obviously be seen to have expanded twice, and there are pores. Let it warm up for a while, and then it can be operated after washing.
4. Stir the fermented batter evenly again;
5, now come to pancakes, non-stick pan without brushing oil, so that muffins can be slippery but not greasy; After heating, scoop a spoonful of batter onto the pan, bake it with medium heat, and fry it until there are many big bubbles on one side, and when it feels that there will be no new bubbles, turn it over and fry it slightly on the other side.
This kind of muffin is very soft, even if it is cold, it is the same. It tastes soft and sweet, and can be eaten by both the elderly and children.
Beef with Chinese sauerkraut
Ingredients: thaw 4000 grams of chilled beef tendon, replace it with large pieces, wash it in running water for 2 hours to remove blood, drain water, put it in a pressure cooker, add 50 grams of onion, 50 grams of ginger and 5 kilograms of white salt water, press it with SAIC for 40-50 minutes, cook it thoroughly, take it out and store it in cold storage.
Exercise:
1. Take 400g of cooked beef and replace it with 3cm square and 3mm thick slices.
2, sour white radish 100 grams, cut into thin slices, blanched and put into the bottom of the bowl.
3. 220 grams of Sichuan sauerkraut, blanched, removed and drained, and then changed into pieces for later use.
4. Heat the bottom oil in the pot, add chopped green onion, ginger slices10g, pickled peppers 20g, sauerkraut pieces 20g, beef broth 800g, white vinegar, monosodium glutamate, chicken juice 8g, chicken essence 6g and salt 3g, and take out after boiling.
5. Cook the base oil in another pot, add 15g millet pepper rings, stir-fry until fragrant, and pour over the beef.
Braised ribs with taro
Ingredients: taro 600g chestnuts 200g ribs 400g ginger, garlic cloves, green onions, oil10g bean paste 8g braised soy sauce 5g salt 3g cooking wine10g.
Exercise:
1, prepare raw materials, wash chestnuts, cut a mouth, put in a pot, cook for a few minutes, then stew for 5 minutes, peel chestnuts and wash taro.
2. Cut the ribs into pieces, blanch in the pot, and add a proper amount of cooking wine to the water.
3. Slice taro, ginger and garlic cloves, and cut onion into small pieces.
4. Add the right amount of oil to the pot, heat it to 60%, and add the ribs.
5. Add appropriate amount of bean paste and braised soy sauce and stir fry.
6. Add taro, onion, ginger and garlic and mix well.
7. Add appropriate amount of boiling water, cook for three minutes on high fire, and then turn to low heat for half an hour.
8. Add chestnuts and cook for 10 minute.
9, add the right amount of salt and mix well, out of the pot.
Roast chicken
Ingredients: chicken leg, 2 eggplants, 1 yellow pepper, 1 red pepper, 1 salt, 2 teaspoons of black pepper, 2 teaspoons of rosemary, 1 olive oil, 1 teaspoon.
Exercise:
1, chicken leg, eggplant, green pepper, red pepper, yellow pepper and other raw materials.
2. Cut the chicken leg three times with a knife and marinate it with salt, black pepper and olive oil for 60 minutes.
3. Slice green pepper, red pepper and yellow pepper.
4, eggplant cutting hob block
5. Chop rosemary
6. Put all the cut vegetables into a bowl and marinate with salt, black pepper and olive oil for 30 minutes.
7. Put the chicken legs and vegetables into the baking tray.
8. Sprinkle with the chopped rosemary and bake for 45 minutes at 170, and you can get out of the oven ~
Steamed chicken with chopped pepper
Ingredients: 3 chicken legs, half red pepper, 2 tablespoons soy sauce, 2 tablespoons cooking wine, 1 spoon oyster sauce, 1 spoon corn starch, 1 spoon chopped pepper, half a spoonful pepper, 2 grams of salt, 3 slices of ginger, 3 shallots and 3 cloves garlic.
Practice: 1. Rinse the chicken legs after chopping, soak them in clear water for half an hour to remove blood, and change the water in the middle of soaking, so that the soaked chicken legs will not have a fishy smell. Drain the chicken legs and put them in a large basin, add two spoonfuls of soy sauce, two spoonfuls of cooking wine, one spoonful of oyster sauce, one spoonful of corn starch, two grams of salt and shredded ginger, mix well, cover them with plastic wrap and put them in the refrigerator for one or two hours.
2. Chop garlic into mud, cut red pepper into small pieces, cut shallots into small pieces, take out the marinated chicken legs and put them on a plate, add a spoonful of chopped pepper, dig a spoonful of marinated chicken leg soup and pour it on the chicken legs. Put a little onion on it, then steam the chicken legs in a steamer for 25 minutes.
3. Pour out a little soup from the steamed chicken leg, add garlic and onion, boil a little hot oil and pour it on it.
Fried diced chicken with mushrooms
Ingredients: chicken breast, mushrooms, peppers, salt.
Exercise:
1, diced chicken breast, washed mushrooms and cut into sections,
2. Cut some peppers and stir fry with salt for a few minutes.
Thousands of steamed meat rolls
Ingredients: 5,000 pieces (thin bean curd skin), 250g pork stuffing, 4 dried mushrooms, 50g ham, 1 egg, 1 slice ginger (5g), 1 slice leek leaves, 1 tablespoon yellow wine (15
Exercise:
1. Chop ham, soak dried mushrooms and chop. Wash leek leaves and scald them with hot water. Beat an egg into the pork stuffing, add soy sauce, sugar, salt and a little water, and beat in one direction until it is thick.
2. Add chopped ham and chopped mushrooms to the meat stuffing, continue to beat, and finally add dry starch and mix well, even if the stuffing is ready.
3. Spread the thousand sheets, cut them into large pieces of about 20x 15cm, put the meat on the thousand sheets, roll them forward, then fold the two sides to the center, seal the two ends, and finally roll them to the head. Tie the blanched leek leaves.
4. Put the meat roll into a plate and steam in a steamer for 15 minutes.
Fried bacon with mushroom flavor
Practice: 1. Washing Pleurotus ostreatus, Volvariella volvacea and Agrocybe aegerita, and cutting into thick slices for later use;
2. Slice the bacon, stir fry after the water is boiled, and take it out of the pot for later use;
3, three mushrooms fly water treatment, onion, ginger, garlic out of the pot and stir-fry;
4, three mushrooms and bacon into the pot and saute, thicken, and start the pot.
Beef with coriander sauce
Material: beef tendon; Coriander; Garlic cloves; Salt; Dried red pepper (not allowed); Octagonal (not allowed); Chives; Zanthoxylum bungeanum (not allowed); Steamed fish and soy sauce; Oyster sauce; Chili oil; Sesame oil; Edible oil;
Practice: 1. Wash the beef tenderloin with the surface film, put it in a small pot, add all the ingredients, pour in a bowl of water (without beef), boil it over high fire, keep the fire for 5 minutes, skim off the floating foam on the water, turn to low fire and continue cooking for 20 minutes, prick the meat with chopsticks, turn off the fire if there is no blood spilling, and stew the beef thoroughly with the remaining temperature of water.
2. When cooking beef, wash coriander with running water for later use.
3. Take the chopping board for cutting cooked food, pick up the beef and slice it, cut the parsley into pieces, and pat the garlic cloves for later use.
4. Mix beef, coriander powder and garlic cloves in a deep-mouth bowl, add seasonings such as soy sauce, oyster sauce, Chili oil and sesame oil, mix well and let stand for 5 minutes.
5. Take a big spoon, pour in cooking oil, put it in the stove, and slowly heat it with a small fire until it smokes.
6. Pour the hot oil into the mixed coriander beef, and the fragrance will overflow, and you're done.
Spicy shredded pork
Ingredients: foreleg meat, pepper, ginger, garlic, millet pepper, garlic sprout (optional), oil, soy sauce, pepper, raw flour, cooking wine, chicken essence and soy sauce.
1. Slice the front leg meat first and then shred it.
2. Shredded pork is marinated with oil, soy sauce, pepper, raw flour, cooking wine and chicken essence.
3. Cut pepper, ginger, garlic, millet pepper and garlic seedlings respectively.
4. Pour the oil into the pot, add the pepper and stir-fry until fragrant; Throw away the pepper.
5. Turn to high heat and pour the white parts of ginger, garlic, millet pepper and garlic seedlings into sesame oil and stir fry.
6. Pour in the marinated shredded pork, stir it up quickly with chopsticks, and pour in the green part of the garlic sprout.
7. After the shredded pork becomes discolored, add a proper amount of soy sauce pot for coloring.
braised beef
Ingredients: beef, star anise, fragrant leaves, tsaoko, cinnamon, Pixian beans, onion, ginger, garlic, sugar, cooking wine, soy sauce, pepper, salt and five powders.
Exercise:
1。 Wash beef, put it in boiling water, add cooking wine, boil it, drain it and cut it into small pieces.
2。 Heat the right amount of oil in the pot. Add onion, ginger and garlic and stir well. Add beef and stir-fry to get water.
3。 Add red bean paste and stir-fry, add sugar, wine, allspice powder, star anise, cinnamon and cinnamon, stir well, add boiling water soaked in beef, and press in an autoclave for 20 minutes.
Toast omelet
Ingredients: a slice of toast, 1 egg, 1 diced ham (or diced bacon), appropriate diced carrots, appropriate chopped chives, 1 g salt.
1. Cut a square in the middle of the toast.
2. Keep the cut part and cut it into dices.
3. Beat the eggs into egg liquid, add salt, diced ham, diced carrots and chopped shallots and mix well.
4. Add the diced toast and stir well.
5. Put a little oil in the pot and simmer, put the hollowed toast in, and pour a proper amount of egg liquid in the middle until the egg liquid solidifies.
6. Turn over and continue frying. Until the egg liquid is completely solidified.
Jiaoma mixed noodles
Ingredients: 200g of spaghetti, 65438+ 0 shallots, 3 cloves of garlic.
Seasoning: 6 dried peppers, 20 prickly ash, 1 teaspoon of Chili noodles (5g), 2 teaspoons of sesame paste (1 0g),1teaspoon of balsamic vinegar (5ml), 1/3 teaspoons of sugar (2g),/kloc-0.
Exercise:
1) Cut the onion into chopped green onion, chop the garlic and break the dried pepper into small pieces.
2) Pour an appropriate amount of oil into the pot, add pepper, stir-fry until slightly discolored, add dried Chili noodles, stir-fry until fragrant, and then pour into a bowl filled with minced garlic, chopped green onion and dried Chili noodles.
3) Boil a pot of water, boil the noodles, cook them (cut off a noodle with a little white heart inside), then take them out, put them in clear water to wash off the excess starch and drain the water.
4) Pour the remaining seasoning and fried Chili oil on the cooked noodles and mix well.
Taro sparerib pot
Ingredients: 300g of sparerib, 400g of taro, 2 cloves of garlic, wine 1 tablespoon, soy sauce 1/2 tablespoons, salt 1/2 teaspoons, sugar 1 teaspoon and a little pepper.
Exercise:
1, wash the small ribs, mix in the seasoning 1, marinate for 10 minutes, and then fry in hot oil until the color is the highest.
2. Peel taro, cut it into small pieces, fry it in hot oil and take it out.
3. Stir-fry garlic cloves with 2 tbsp oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and simmer for 20 minutes.
4. Put the taro in the pot and cook for about 20 minutes. When it is tender and the soup is slightly dry, it can be served.
Crispy fried shrimp
Ingredients: shrimp, eggs, raw flour, flour, white pepper, white wine.
Exercise:
1. Put the shrimps into a container, add a little salt, chicken essence, white pepper, egg yolk and a little white wine, and marinate for about 30 minutes.
2. Put crispy fried powder (or raw powder), eggs and a little white vinegar in another container, add a little water and stir well to make a paste for later use.
3. Put the marinated shrimps into the prepared batter.
4.3 Drain the oil in the pot at a low heat, add the shrimps to be shaped, and then pick them up. Then turn on a big fire. When the oil temperature rises, put the fried shrimps in the pot and fry them until golden brown, and then take them out and eat them.
Fried potatoes with zucchini
Ingredients: potato 1 piece, half zucchini, 3 millet peppers, salt 1 teaspoon, and proper amount of cooking oil.
Exercise 1. Prepare the ingredients and slice the washed zucchini and potatoes respectively;
2. After the pot is hot, pour in a proper amount of cooking oil. After the oil is hot, add potato chips and stir fry slowly;
3. Stir-fry until the potato surface is slightly burnt, and add a little salt to continue stirring;
4. Stir-fry the chopped zucchini and a little salt, stir well, sprinkle with millet pepper, turn off the heat and take out the pot.
Dry roasted taro
Ingredients: two to three kilograms of taro, a small amount of ginger, onion and minced beef, salt, pepper, chicken essence, soy sauce and oil.
Exercise:
65438+ I began to bask in the sun at three o'clock in the afternoon. The sunshine on the balcony was not strong, and there was another night wind.
2. Wash the sun-dried taro, sprinkle a little salt and steam thoroughly.
3. Put oil under shredded ginger and minced beef (do not absorb oil, not too much).
4. Stir fry until the minced beef changes color. Add soy sauce and taro, add salt and onion.
Turn it from time to time until the surface of taro is a little burnt. Add pepper and chicken essence, and you can start the pot.
Fried bracken with bacon
Ingredients: bracken, bacon, colored pepper, cucumber, yellow wine, salt, pepper and garlic.
Exercise:
1. Boil bacon in cold water for 3 minutes, take out slices, wash bracken and cut into sections for later use;
2. Put the oil in the pot, pour in the bacon, onion and garlic and stir-fry until the bacon is transparent and oily;
3. Add garlic, soy sauce, yellow wine and appropriate amount of water to boil for about 3 minutes;
4. Finally, add bracken, colored pepper and cucumber slices, add appropriate amount of salt and stir well.
Diced chicken with black pepper and colorful colors
Ingredients: 200 grams of chicken breast; Onion1/4; 0.5 carrots; 1 root cucumber, 2 spoonfuls of black pepper sauce; 1 spoon cooking wine; Dry starch 1 teaspoon; 1 tablespoon soy sauce; Appropriate amount of black pepper
How to do it:
1, onion, carrot and cucumber were washed and diced respectively;
2. After the chicken breast is washed and diced, it is marinated with cooking wine, black pepper sauce and dried starch for 20 minutes;
3. Turn on medium heat, pour the base oil into the pot, marinate the diced chicken, stir-fry and change color.
4. Pour the oil into the pot again, stir-fry onion and carrot, and add chopped black pepper to taste;
5, stir fry a few times, add the fried diced chicken and add soy sauce;
6. Finally, add the diced cucumber and stir fry for a few times to get out of the pot.
Scrambled eggs with pork
Ingredients: eggplant 500g pork100g corn starch, bean paste, cornstarch, sugar, soy sauce, salt, vinegar, onion, ginger and garlic, cooking wine.
1. Wash eggplant and cut into strips, chop pork into minced meat and season for later use.
2. Sprinkle some salt on the tomato strips, take them out and marinate them 10 minutes for dehydration. Squeeze out the water in the eggplant by hand, and then suck it off with kitchen paper. Add raw flour to tomato strips, take them out and leave them for more than ten minutes.
3. Add a little raw powder to the minced pork and marinate in cooking wine for a while.
Add more oil when the pot is hot. You can try putting an eggplant in first. When there are fine bubbles on the edge of the eggplant, you can pour all the eggplant in and fry it. Fry until soft, and drain the oil for later use.
5. Leave a little oil in the pot. After the oil is warmed, the chopped ginger and half of the onion and garlic will be fragrant with a small fire. Stir-fry minced pork in a pot to change color.
6. Add a spoonful of bean paste to the pot and stir well. Add a tablespoon of cooking wine to the pot, add the oiled tomato strips and stir evenly over medium heat.
7. Add the prepared soy sauce and sugar into the pot, stir well, and then add the remaining minced garlic and chopped green onion.
8. Cook the eggplant until it is soft and glutinous, and the soup is almost the same. Pour vinegar along the edge of the pot. Tick a little water starch.
Mushroom rolls with bean curd skin
Ingredients: bean curd skin (dried bean curd), dried mushrooms, pork leg, cooking wine, salt, sugar, white pepper and sesame oil.
working methods
1, mushrooms are soaked in advance, and pork legs are washed and peeled. The volume ratio of Lentinus edodes to pork is about 1: 1. Mushrooms and pork legs are cut into small pieces and mashed in a blender. Add 1 spoon cooking wine, add salt to taste, add a little sugar and white pepper to refresh. Stir evenly in one direction;
2. Spread the mixed meat stuffing on the tofu skin and roll it up. Stick the end with a little paste, put it on a plate and sprinkle some sesame oil on the surface. Steam in the pot for half an hour.
3, the soup in the plate can be used to dip, cut into meat rolls and put on the plate;
Sauté ed vegetables with mushrooms
Practice: 1, add oil to the pot, add mushrooms after the oil is hot, and stir-fry the fragrance;
2. Pour in vegetables and stir-fry until the vegetables are soft and cooked;
3. Add salt and stir evenly;
4, add a little sugar, hang the umami flavor, and put the pot on the plate.
Stewed beef with Chinese sauerkraut and radish
Practice 1, preheat the wok, pour in cooking oil and heat it to 70%, add ginger, garlic and red pepper and stir-fry until fragrant;
2. Stir-fry the pickled radish slices for half a minute, pour in 1 bowl of warm water, and bring to a boil;
3. Add beef rolls, auricularia auricula, Chinese yam slices and onion slices and boil;
4. Add salt, chicken essence and pepper to taste and turn off the heat.