Zucchini in Beijing sauce
Ingredients: zucchini
Accessories: dried seaweed and medlar.
Seasoning: salt, cooking wine, sweet noodle sauce, pepper, water starch, chicken essence, onion, ginger and broth.
Cooking method:
1. Wash the zucchini and cut it into thick slices, and cut the onion and ginger separately;
2. light the fire in the pot and add oil. When the oil temperature is 40% hot, add onion and ginger slices and dried seaweed and stir fry. Add a little sweet noodle sauce and stir fry, then add a proper amount of broth, add cooking wine, sugar, pepper, chicken essence, salt in turn, and then add chopped zucchini.
3. After the zucchini is cooked, add a small amount of medlar, then hook a little slow fire and stir fry.
Features: bright red color and salty taste.
Zucchini stuffed with meat
Ingredients: 3 zucchini, 450g minced meat, coriander, onion and salt.
Making:
Wash the zucchini, cut it in half, and do not peel it;
-hollowing out the meat of zucchini;
-Mixing meat, zucchini meat and salt;
-stuffed in the whole zucchini;
-Put it on a buttered plate and bake it for 50 to 55 minutes at the fire temperature of th.8;
Finally, cut each half zucchini into 3 parts on average.
Zucchini in oyster sauce
Ingredients: 2 small and medium-sized zucchini, 1 small red pepper, 2 cloves of garlic, about 30 grams of oyster sauce, salted essential oil and sesame oil.
Exercise:
1) Chop red pepper and garlic and prepare.
2) Peel the zucchini, remove the pulp, cut it into thin slices, then blanch it and cut off the raw materials.
3) Put the zucchini into a dish, add proper amount of salt, monosodium glutamate, sesame oil and oyster sauce, and stir well.
4) Then heat the oil pan, saute the chopped red pepper and garlic, then pour it on the zucchini and stir well.