braised eggplant
Ingredients: eggplant
Accessories: Xiaomi spicy (not spicy)
Seasoning: bean paste, raw flour, chicken essence, monosodium glutamate, sugar, pepper, Chili noodles, ginger, onion and garlic.
Exercise:
1, ginger, onion and garlic are minced, and eggplant is cut into hob blocks or strips.
2. Pat eggplant with raw flour. Each piece of eggplant should be evenly coated with raw flour. Heat oil in the pan, fry the eggplant with high oil temperature until there is a hard shell on the surface of the eggplant, and take it out for later use.
3. Leave a little oil in the pot, add minced ginger and garlic, stir fry over low heat, add bean paste and stir fry a few times, then add a little pepper noodles, continue to stir fry over low heat and spit red oil.
4. Pour in the fried eggplant, add chicken essence, monosodium glutamate, pepper and sugar to taste, stir fry a few times quickly, and finally hook a little water starch to eat.
Griddle cauliflower
Ingredients: cauliflower
Accessories: pork belly slices (just eat a few slices), millet spicy, garlic seedlings.
Seasoning: chicken essence, monosodium glutamate, garlic, Donggu soy sauce, salt.
Exercise:
1, blanch cauliflower, and fry with high oil temperature until the surface is golden.
2. Leave the bottom oil in the pot, stir-fry the pork belly slices with low fire, and then stir-fry the garlic (you can pat the garlic with the back of the knife in advance).
3. Add millet spicy and a little Donggu soy sauce.
4. Pour in the fried cauliflower, add chicken essence, monosodium glutamate and Donggu soy sauce, stir fry quickly and evenly, and finally add garlic sprouts and stir fry a few times.
Stir-fried liver and waist
Ingredients: pork liver and pork tenderloin.
Accessories: celery, fungus
Seasoning: pickled ginger, garlic, pepper, onion, bean paste, pickled pepper, chicken essence, monosodium glutamate, sugar, cooking wine, pepper, soy sauce and corn flour.
Exercise:
1. Slice liver and waist, and marinate with cooking wine, pepper and corn flour.
2. Cut celery, ginger and pickled pepper.
3. Take a small bowl and add pepper, chicken essence, monosodium glutamate, sugar, soy sauce, raw flour, vinegar and water to make a bowl juice.
4. Burn oil in the pot, the oil temperature is slightly higher, and the liver and waist slices slide open, and immediately remove them.
5, leave the bottom oil in the pot, add soaked ginger, soaked ginger, garlic, bean paste and stir fry, then add celery, fungus and liver waist.
6, the fire, pour the bowl of juice, quickly stir fry evenly out of the pot and plate.
Note: What is fried with liver and waist is tender and smooth, and the heat is the most important. When the liver and waist are oiled, it should be quickly slipped and fished out. If they are slow, the liver and waist will get old. Finally, pour in the bowl juice, turn on the biggest fire, let the bowl juice quickly wrap the ingredients, and immediately take out the pot. If you fry in the pot for a long time, the liver and waist will get old and not delicious.