Fried beef with auricularia auricula

Ingredients: 2g beef, 8g dried auricularia auricula, soaked hair, a pinch of pepper, a green pepper, 2 garlic, a little shredded ginger, a little chicken powder, a little soy sauce, a little cooking wine, a spoonful of starch and a little oil;

Practice

1. Prepare all the materials, and soak the fungus in cold water in advance, instead of hot water, which will make the fungus lose its crisp taste; Wash beef and slice it for later use; Add a little chicken powder to beef, not much, just 3-4 grams, soy sauce, starch, and grab it evenly with your hands;

2. At this time, the beef will be very dry. While adding cold water, grab the beef evenly with your hands and let the beef eat water. Add a small amount of water several times until the beef has enough water. Add another tablespoon of oil to seal the beef, lock the water in the meat and let it stand for about 2 minutes;

3. Wash the soaked fungus, drain the water, take half of the garlic and smash it, saute it in the oil pan, add the fungus and stir-fry it until it is raw, add a little salt and stir-fry it evenly and put it away for later use; Wash the pot, wipe it clean, and add a pinch of pepper when cooling the oil;

4. Fry the pepper with low fire until it becomes discolored and fragrant, so you can put it away for later use. Don't fry the pepper black, because the oil will be bitter if the pepper is black. After taking out the pepper, slice the remaining garlic, add a little ginger and put it in pepper oil to saute; Add beef and stir-fry until the beef changes color;

5. After discoloration, splash a little cooking wine along the side of the pot, and then stir-fry the beef evenly; Add green and red pepper slices, stir-fry a little and try the taste. If appropriate, go directly to the next step. If the taste is weak, add a little soy sauce or salt.

6. Add the fried auricularia auricula and stir evenly. At this step, two things will happen. First, there may be more juice in the pot because there is too little oil or insufficient firepower in the fried beef. Second, the beef is well preserved and the frying method is right. There is only a little soup or even no juice in the pot. If there is too much juice, you can use a little starch ditch to thicken it and enjoy it.

stir-fried okra with dried bean curd

ingredients: okra, dried bean curd, garlic and salt;

Practice

1. Cut the dried bean curd into small pieces; Peel and slice garlic; The okra is pedicled, cleaned and obliquely cut into pieces;

2. Boil the pot with clear water, blanch the okra for 2 minutes, take it out, shower it with cold water and drain the water;

3. Heat the oil in the pan, saute the garlic slices and add the okra to stir fry;

4. Add dried beancurd and stir-fry for 2 minutes, add a little water and season with salt.

shredded chicken with saliva

Ingredients: chicken breast, half onion, 1 ginger, 1 garlic, 1 red pepper, 1 teaspoon pepper, 3 star anise, 2 teaspoons sesame and a little parsley;

Practice

The first stage, preparation and chicken processing;

raw materials are washed and prepared, onion is shredded (randomly cut), ginger is shredded, garlic is minced, and red pepper is shredded;

Boil shredded onion, star anise, half dried red pepper, half prickly ash and a little shredded ginger in water. When it is boiled, add chicken, cooking wine and salt, and cook for 7-8 minutes. Chicken is actually very easy to cook. If you are really worried that it will not be cooked in a short time, you can cut the chicken breast into small pieces before cooking. Be sure not to cook the chicken for too long, otherwise the taste of the chicken will be old.) After the chicken is cooked, pick it up and soak it in cold boiled water, then cool it and tear it into shreds or strips.

in the second stage, the red oil sauce is made, and a proper amount of cooking oil is poured into the "hand-shredded chicken"

pot, and the remaining half of prickly ash, pepper and low heat are slowly stir-fried until the red pepper changes color and smells, and then the heat is turned off. Take out the prickly ash and dried red pepper, pour in the prepared shredded ginger and minced garlic, and stir-fry with the remaining temperature of the oil until it stops growing.

Pour the stir-fried ginger red oil into a bowl, add 2 tablespoons of soy sauce (my soy sauce), 2 tablespoons of Chili sauce, a little sugar (about 1/3 spoon), half a spoonful of vinegar and half a spoonful of sesame oil, and mix it into sauce.

Practice

1. Wash and dice Pleurotus eryngii, and prepare peanuts. Cut the green pepper into small pieces, cut the pepper into small pieces, and chop the onion, ginger and garlic. Mix soy sauce, sugar, vinegar, chicken essence, water starch and salt into juice for later use.

2. put more oil in the wok, and pour out the Pleurotus eryngii after it is oiled. Put a little oil in the wok, add dried red pepper to change color, and add onion, ginger and garlic to saute.

3. Add the diced Pleurotus eryngii and stir fry. Turn to low heat, pour in the prepared juice and stir fry quickly. Add peanuts and green peppers, stir-fry a few times, and pour a little sesame oil.