Stewed mutton with carrot
Practice:
1, wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use.
2. Boil the mutton in boiling water, pick it up and drain it.
3, from the oil pan, add the right amount of salad oil, put the mutton into the fire and stir-fry until the color turns white.
4. Put water and other seasonings (except sesame oil, white pepper and salt) into the pot and boil it with high fire (I switched to casserole at this time). Change to low heat and cook for about 1 hour.
Stewed mushrooms with chicken
Practice:
1, the hazelnut mushrooms in the northeast are soaked in appropriate warm water for about 60 minutes, and (rice washing water is better) are taken out, washed and controlled for use.
2. Wash the chicks and chop them into small pieces.
3, sit in a pot and heat it, add a small amount of oil. After the oil is hot, add onion, ginger, aniseed and dried red pepper to stir-fry the fragrance.
4. Add the chicken pieces and stir well.
5. Stir-fry until the chicken changes color, and stir-fry the fragrance and excess water.
6. Add soy sauce, sugar and cooking wine and stir the color evenly.
7. Put it in a saucepan, add appropriate amount of boiling water, cover the pot and stew for about 50 minutes.
8, medium and small fire, cover and stew until the chicken is soft.
9. Pour in the mushrooms and simmer for 30 minutes on low heat to let the flavor of the mushrooms fully emerge.
10, add a little salt to taste and collect juice on high fire, then turn off the fire and put it on the plate.
Stewed vermicelli with Chinese sauerkraut and pork
Practice:
1, Northeast Rapunzel soaked in warm water of about 70 degrees for 7-8 minutes;
2, pork belly cut into square pieces;
3. Shred northeast sour cabbage;
4. Take out the soaked big face lift, rinse it with cold water, and grasp it by hand to prevent adhesion;
5. Add oil to the wok, medium heat, add pork belly and fry until it is broken, then add ginger slices and stir-fry until fragrant;
6. Add half a spoonful of salt, soy sauce and cooking wine until the meat is colored;
7. Stir-fry sauerkraut, then add half a pot of water, turn to low heat after the fire is boiled, and stew until the water is 80% dry;
8. Finally, add the face lift, add half a spoonful of salt, stir-fry evenly, if the color is not deep enough, add a small amount of soy sauce, and finally add a small amount of chicken essence pepper to taste, until the water is almost completely dry.
Northeast Luandun
Practice:
1, prepare all the ingredients.
2. Soak the dry powder skin in clear water for later use.
3. Prepare seasonings, and wash garlic sprouts and coriander for later use.
4. Peel and cut potatoes, cut eggplant, cut beans to old tendons, shred onions, slice sausages and cut onions and ginger.
5, wok to oil, stir-fry onion ginger, aniseed and cinnamon.
6, pour the sausage and stir fry until it becomes transparent and spits oil.
7. Put the fried sausage into the casserole.
8. Add a little oil to the wok and stir-fry soybean sauce.
9. Add potato pieces and eggplant and stir fry for a while.
10, until the eggplant is slightly soft and the edible material is colored, turn off the heat.
1 1, put eggplant and potatoes in a casserole and add some water.
12, boil over high heat and skim off the floating foam.
13, add soy sauce and continue to stew sugar.
Add beans and onions after 14 and 15 minutes.
15, continue to stew for 8-10 minutes.
16, add soft dry powder skin.
17, add a little salt, season with chicken essence, and then pour in sesame oil.
18, the vermicelli becomes transparent, add garlic and coriander, and turn off the heat.
Stewed beef with potatoes
Practice:
1, cut the beef into small pieces evenly, put the beef pieces into the pot with cold water, and turn on the fire.
2. After the water boils, pour in onion, ginger, cinnamon, star anise, fennel, fragrant leaves and pepper, cover with low fire and stew 1 half an hour, and clean the floating foam with a spoon during the stew.
3. Cut potatoes and carrots into hob pieces and corn into small pieces, and add potatoes, carrots and corn pieces to the beef stew pot.
4. Pour in a little soy sauce and mix well.
5, pour a little salt to taste, simmer 10 minutes.