2. Marinate the processed white eel with salt, monosodium glutamate, cooking wine and dry starch, put it in hot oil and fry it thoroughly. Leave the bottom oil in the pan, stir-fry with dried black beans and sesame oil, add the fried white eel, stir-fry with garlic, salt, monosodium glutamate, chopped green onion, sesame oil, soy sauce and wet starch, and sprinkle with coriander.
Homemade tofu
condiments
Old tofu right amount
condiments
Proper amount of green peppers and carrots
Appropriate amount of auricularia auricula and bean paste
Appropriate amount of ginger and salt
White sugar starch
pepper
step
1. Peel and wash carrots, cut green peppers into diamonds, and tear agaric into small pieces for later use.
2. Chop the bean paste.
3. Put the oil in a hot pot. After the oil is hot, put the old tofu slices cut into triangles.
4. Fry until golden on both sides. Set aside.
5. Pour the remaining oil into the watercress and fry until the red oil flows out. Add Jiang Mo and stir-fry until fragrant.
6. Pour in green pepper, carrot slices and black fungus and stir fry slightly.
7. Pour in the fried tofu pieces and season with salt and sugar. Add a little water and cook for about 3 minutes to help improve the taste.
8. Hook in water starch, sprinkle with pepper, and collect juice over high fire.
Chili fried chicken
condiments
Chicken leg leek
condiments
Sugar salt
Ginger cooking wine
Old smelly feet
Cooked white sesame seeds and dried peppers
Ginger and garlic
step
1. Chop the chicken leg into small pieces, cut the onion into sections, and slice the ginger and garlic. Add cooking wine, salt, soy sauce, sugar (just a little), ginger powder and chicken pieces and mix well. Marinate for 30 minutes to taste (you can marinate in advance, and if you have enough time, you can marinate for a while).
2. Put a little more oil in the oil pan, stir-fry the chicken pieces, stir-fry the water in the chicken, stir-fry until it is dry and fragrant, and serve.
3. Saute ginger, garlic, onion, dried red pepper and pepper in a frying pan. Pour in the chicken pieces and continue to stir fry for five or six minutes.
If the salinity is not enough, you can add a little soy sauce, but not too much. Finally, add white sesame seeds and leeks and stir-fry for a minute or two.
Three cups of preserved eggs
Ingredients: 4 preserved eggs; Nine-story tower 1 grab; Ginger 1 tablet; 5 garlic cloves; Onion 1 segment; Black sesame oil; Rice wine; Brewing soy sauce; Rock sugar; Raw powder;
1. Boil the preserved eggs in a clear water pot until you hear bam, then boil for about 1 min, and take out cold water for later use; Slice ginger, cut garlic cloves in half, obliquely cut scallion into thick slices, slice red pepper with pedicels and seeds removed, and wash and pick leaves in a nine-story tower for later use.
2. Peel the boiled preserved egg until the egg core is solidified, cut it into four pieces with a knife, and pat a layer of raw flour evenly one by one; Heat the frying pan with oil. When the oil temperature rises, drain the preserved eggs into the pot.
3. Fry the preserved eggs in a semi-fried way until they are shaped, and the surface is crisp and slightly golden yellow, and take out the oil control; Heat the wok and pour in black sesame oil. Stir-fry ginger slices, garlic slices and onion slices in a wok at 40% to 50% oil temperature, and pour the fried preserved egg slices into the wok.
4. Pour the rice wine, brewed soy sauce and rock sugar into the pot, stir-fry evenly and simmer on low heat. When the soup is thick, sprinkle with red pepper slices and nine-story tower and stir fry quickly.
Mapo eggplant
condiments
Two eggplants grow.
Ren Mei 1 root
octagon
Two cloves of garlic
Proper amount of onion
condiments
2 teaspoons of Pixian bean paste with a little pepper oil.
Chicken essence and a little sugar.
Proper amount of water
step
1. Prepare materials.
2. Cut the eggplant into thin slices with a thickness of 1 cm.
3. Cut pepper, garlic and chopped green onion.
4. Steam the eggplant for 6 minutes.
5. Pour Pixian bean paste and star anise into the pot and fry until the fragrance is overflowing.
6. Pour in the steamed eggplant.
7. Stir well and add the right amount of water.
8. Add a little pepper oil, a little chicken essence, a little sugar to taste, and finally sprinkle with chopped green onion.
Vinegar shredded potatoes
Ingredients: potatoes; Pepper (Tang t put); Onions; Vinegar; Sugar; Salt; Zanthoxylum bungeanum (don't put it in Tang)
3. Add a little oil to the pot and heat it to 30%. Add pepper. When you smell pepper, turn off the fire and pick out the pepper. Turn on the fire again. When the oil temperature is 70% hot, add dried red pepper and chopped green onion. After fragrant, pour in shredded potatoes and stir-fry until cooked.
4. Then add vinegar, sugar and salt in turn and stir-fry for half a minute; Add shredded green pepper and continue to stir-fry for half a minute. Finally, add water starch and a little thin sauce. Stir-fry evenly and then take out the pan.
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