Stir-fried Minced Pork with Snow Red Sauce

Ingredients:

200 grams of pickled vegetables, 150 grams of minced pork, 10 grams of minced garlic, 10 grams of minced ginger, 1 chili pepper strips, 2 tablespoons of salad oil, a little salt, 1/4 teaspoon of chicken powder, 1/2 teaspoon of fine sugar, a little sesame oil

Method:

1. Wash the pickled vegetables Cut into fine dices, cut the pepper into small sections and set aside.

2. Heat the pan, pour in the salad oil and stir-fry the minced ginger and garlic until fragrant, add the minced pork and stir-fry until the color turns white.

3. Add the diced pickled cabbage and pepper segments from Step 1 into the pot of Step 2 and stir-fry for 1 minute, then add all the seasonings and stir-fry until the flavors are cooked

Ingredients :

A. 120 grams of pickled vegetables, 10 grams of shredded ginger, 1 red pepper, appropriate amount of cooked white sesame seeds, a little sugar, B. 3 cups of white rice, 1 cup of red rice, 4 cups of water, 1 mirin small spoon, appropriate amount of seaweed

Snowy red rice balls

Method:

1. Wash the white rice, soak in water for about 15 minutes and drain, and wash the red rice Rinse, soak in warm water for about 2 hours, drain, then mix white rice, red rice, 4 cups of water, and mirin together, cook in an electric pot until cooked rice, set aside.

2. Chop the pickled cabbage, blanch it in boiling water for about 30 seconds, then drain and set aside.

3. Heat the oil in a pan, sauté the shredded ginger until fragrant, then add the pickled cabbage and diced red pepper from Step 2 and stir-fry, add a little sugar to taste, sprinkle with cooked white sesame seeds before serving, and form a paste. Set aside stuffing.

4. Take an appropriate amount of the filling from Step 3 and put it into the rice cooked in Step 1. Knead it into a rice ball. You can wrap it into several pieces or wrap it in seaweed according to your preference.

Ingredients:

220 grams of prickly ash, 160 grams of dried tofu, 10 grams of chili pepper, 10 grams of ginger, 2 tablespoons of sunflower oil, 1/4 teaspoon of salt, a little granulated sugar, a little mushroom powder< /p>

Stir-fried diced dried bean curds with potherb seeds

Method:

1. Wash and shred the prickly pear red beans; wash and cut the dried tofu into cubes and set aside.

2. Wash and mince the pepper and ginger and set aside.

3. Pour sunflower seed oil into a hot pan, sauté the minced ginger of Method 2 until fragrant, add minced chili and diced dried beans of Method 1 and stir-fry until slightly dry.

4. In the pot of Step 3, add the porridge and all the seasonings of Step 1 and stir-fry until fragrant. Serve on a plate.