Selected recipes for inviting guests to dinner in summer 1. Beef with slippery eggs
Ingredients: beef 1 50g, 5 eggs, salt 1 teaspoon, shallot 1 0g, white pepper1teaspoon, 3 teaspoons of vegetable oil, and tender meat powder1teaspoon.
Exercise:
1. Slice the beef.
2. Add 1/2 teaspoons of salt and 1 teaspoon of tender meat powder and mix well.
3. Beat the eggs in a bowl, add chopped green onion, and add white pepper to the egg mixture.
4. Beat the egg mixture evenly with an egg beater or chopsticks.
5. Heat the wok, pour in 3 tablespoons of vegetable oil, and when the oil temperature reaches 50%, pour in beef slices.
6. After changing color, take out the beef slices and put them in a bowl.
7. Pour the egg mixture into the fried beef slices and mix well.
8. Leave half the oil in the wok and turn the heat to low heat. Pour the beef and egg mixture into the wok.
9. After the egg liquid is slightly solidified, turn it over and take about half a minute to get out of the pot.
Second, Mapo eggplant
Ingredients: 2 eggplant (purple skin, long), pork stuffing 100g, ginger 5g, garlic 5g, starch 2 tsps, water starch 2 tsps, shallots 2, Pixian bean paste 1 tsp, hot sauce 1 tsp, Chili powder/kloc.
Exercise:
1. Prepare the required ingredients, clean the eggplant, remove the pedicle and cut it into hob blocks.
2. Sprinkle 2 tablespoons of dry starch on the eggplant, mix well, chop the ginger and garlic, and cut the shallots into chopped green onions for later use.
3. Put a tablespoon of oil in the pot (more than the usual cooking oil). When the oil is hot, put the eggplant pieces wrapped in starch into the pot.
4. Fry slowly on a small fire, and then shovel it out for use.
5. Put a little oil in the pot. When the oil is hot, add 1 spoon Pixian bean paste and 1 spoon hot sauce, stir-fry with low heat to get red oil.
6. Then add 1 teaspoon of Chili noodles and stir well.
7. Then put the pork stuffing in and fry it.
8. Add more than half a bowl of boiling water.
9. Then put the pre-fried eggplant into the pot and let the flavor of the sauce soak the eggplant.
10. Sprinkle minced garlic and Jiang Mo, add half a teaspoon of white sugar to taste, and when the soup in the pot boils again, add water starch to thicken it. When the soup is thick, turn off the heat, and finally sprinkle with pepper noodles and chopped green onion.
Third, diced Chili chicken.
Ingredients: chicken 200g, chopped green onion 15g, 2 teaspoons of soy sauce, 5g of garlic, 5g of ginger, cooking wine 1 teaspoon, 5g of salt, sesame oil 1.5g, sugar 10g, 5g of chicken essence.
Exercise:
1. Cut onion, ginger and garlic respectively.
2. Dice the chicken, add Chili powder and salt to marinate and taste.
3. Heat the oil in the pan, fry the ginger and chicken until golden brown, and drain the oil.
4. Leave the base oil and saute shallots, ginger and garlic.
5. Add the red pepper and stir-fry for fragrance.
6. Continue to stir-fry the fried diced chicken and add seasoning.
7. finally put it on the iron plate.
The menu for inviting guests to dinner in summer is very simple. 1. Small crispy meat.
Ingredients: pork belly 125g, pork tenderloin 125g, salt 2g, soy sauce 3g, onion 5g, ginger 3g, star anise 2g, cinnamon 1g, cooking wine 2g, starch 10g, pepper1g.
Exercise:
1. Cut the meat into small pieces or thick slices, add 1 teaspoon of cooking wine, a little pepper powder, 1 teaspoon of soy sauce and a proper amount of salt, and marinate for 15 minutes.
2. Before curing the meat, put the starch into a large bowl, stir it with clear water to make starch water, and then let it stand to precipitate the starch.
3. Slowly pour out the clear water above the precipitated starch water, grasp the precipitated starch into starch paste by hand, and put it into the marinated meat to catch it with the meat, so that the meat is covered with a layer of starch paste.
4. Heat the cooking oil in a clean pot (there will be dense bubbles when the meat pieces are put down), and put the meat pieces wrapped in starch paste into the oil pot one by one.
5. Fry the meat in medium heat and take it out. When the meat pieces are put into the pot, they may stick together. When the shell is hard, they will open it with chopsticks.
6. Put the fried crispy meat into an easy-to-handle container, add onion, ginger slices, pepper powder, 1 teaspoon of cooking wine, 2 teaspoons of soy sauce, star anise and cinnamon, and then pour the water to half of the meat.
7. After boiling in a steamer, steam on low heat for 40 minutes.
Secondly, dry seaweed and wax gourd are baked together.
Ingredients: 500g wax gourd, 50g dried laver, appropriate amount of shallots, appropriate amount of ginger, 1 tablespoon cooking oil, appropriate amount of cooking wine, appropriate amount of salt, a little sugar, a little water and an appropriate amount of water starch.
Exercise:
1. Wash wax gourd, peel and remove pulp, and cut into thin slices of about 0.5cm (not too thin, easy to stew and tasteless).
2. Soak dried seaweed in clear water, wash and drain for later use; Dice the onion and shred the ginger.
3. Start the wok, add cold oil to the hot wok, and saute the shredded ginger after the oil is hot.
4. Add the wax gourd slices and stir-fry carefully until the edges of the wax gourd slices are transparent.
5. Put the rice into the sea and mix well.
6. Add a little cooking wine and mix well.
7. Add a little hot water (not too much water, the wax gourd itself will come out) and stew for a while until the wax gourd is cooked and soft.
8. Add the right amount of salt and a little sugar to taste and stir well.
9. Sprinkle water starch evenly into the pot along the edge of the pot, and shake well when the soup is sticky.
10. Sprinkle with shallots and serve.
Third, fragrant and tender tofu.
Ingredients: half a box of lactone tofu, 80g pork stuffing, red pepper 1, chicken essence 1/4 spoon, onion 1 spoon, garlic paste 1 spoon, 2 spoons of yellow sauce, red sauce 1 spoon, and sugar/kloc-0.
Exercise:
1. Add garlic to the cold oil in the pan and stir-fry until fragrant.
2. Add minced pork and stir-fry until cooked.
3. Add soy sauce, vermicelli sauce and sugar.
4. Add a proper amount of water until the minced meat is over, cover and cook on low heat for about 10 minutes.
5. When the soup is thick, add chopped red pepper and chicken essence to make meat sauce.
6. Cut the fat tofu into neat slices.
7. Put the tofu into the plate and leave a circle in the middle.
8. Boil water in a pot, add tofu and steam for 2 minutes.
9. Dig out the steamed water in the tofu with a spoon and dump it.
10. Then spread the fried meat sauce in the center of tofu and sprinkle chopped green onion on the surface.
Menu recommendation for inviting guests to dinner in summer 1. Fried eel silk.
Ingredients: 400g of Monopterus albus, onion, soy sauce, ginger, garlic, cooking wine, soy sauce, sugar, pepper, sesame oil and starch.
Exercise:
1. The shredded eel is eviscerated, washed with blood stains, cut into inches, drained, and mixed with appropriate amount of starch for later use.
2. Heat the wok, add vegetable oil to heat it, add chopped onion, ginger and garlic to stir fry, and add shredded eel to stir fry quickly.
3. Cook cooking wine to deodorize, soy sauce, soy sauce, and quickly stir-fry sugar.
4. Stir-fry until the soup is thick, then take it out of the pan and put it on the plate. Sprinkle some pepper and drizzle with sesame oil.
Caicai reminded that the shredded eel can be handled by the seller.
Step 2 stir-fry snails
Ingredients: 500g green shell screw, one tablespoon Pixian bean paste, half a tablespoon soy sauce, half a tablespoon sugar, one tablespoon cooking wine, chicken essence, chopped green onion and ginger slices.
Exercise:
1. Wash the snail repeatedly with clear water, cut off the tail and drain. Prepare a tablespoon of Pixian bean paste, slice ginger, cut onion, and cut onion into chopped green onion.
2. Heat the oil in the pot, add the ginger slices and onion slices and stir fry until fragrant.
3. Add a tablespoon of Pixian bean paste and stir-fry until fragrant.
4. Pour in snails and stir fry for one minute.
5. Add a tablespoon of cooking wine and stir fry for one minute.
6. Add half a tablespoon of soy sauce and mix well.
7. Add half a tablespoon of sugar, add some water and fry for one minute.
8. Add some chicken essence, sprinkle with chopped green onion and mix well.
3. Stewed chicken with mushrooms
Ingredients: chicken, mushrooms, onions, ginger, garlic, salt.
Exercise:
1. Wash the local chicken and cut it into pieces.
2. Cook the chicken in boiling water for 2 minutes and take it out.
3. soak the dried mushrooms, wash them and cross them on the mushroom surface.
4. Wash onions, ginger and garlic for later use.
5. Put the local chicken into a casserole, add mushrooms, ginger and garlic, add water and bring to a boil with slow fire 1 hour.
6. Finally, add onion and salt and cook for 5 minutes.
4. Shredded pork with oil
Ingredients: pork tripe 1, Chili oil 1 tablespoon, 5 shallots, 2 parsley, pepper 1/3 tablespoons, 2 star anise, peanuts 1 tablespoon, cold soy sauce 1 tablespoon.
Exercise:
1, pork belly is rubbed repeatedly with the mixed surface of salt and alkali until there is no mucus.
2. Blanch pork belly with boiling water, remove cold water and wash it for later use.
3. Add ginger, pepper and star anise to pork belly, add two teaspoons of salt and cook in a pressure cooker until soft.
4. Remove the cooked pork belly from the cold water.
5, pork belly shredded for use.
6. Mix pork tripe, coriander, peanuts and shallots, add soy sauce, sugar, a teaspoon of salt, chicken essence, balsamic vinegar and Chili oil, and mix well together.
7. Just pour a teaspoon of sesame oil on the table.
5. Spicy garlic shrimp
Ingredients: 200 grams of fresh shrimp, oil, salt, dried Chili, garlic, ginger, onion, soy sauce and tomato sauce.
Exercise:
1, the head shell of fresh shrimp is removed, and the thin thread is removed from the back mouth for later use.
2. Chop the onion, ginger, garlic and dried red pepper.
3. Add oil to the pot. When the oil is 70% hot, pour in fresh shrimp and fry until golden brown. Remove and control the oil for later use.
4. Open another oil pan. When the oil is hot, add chopped ginger and garlic and stir-fry until fragrant. Add chopped pepper and stir-fry until fragrant.
5. Pour in two spoonfuls of tomato sauce, stir well, and pour in a little soy sauce.
6. Pour the shrimps in clear oil and stir fry over low heat. Add a proper amount of salt, stir well and serve.
Caicai reminded: Shrimp is easy to age, so the last step should be to pay attention to the heat, not to use fire.
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