material
4 pieces of tofu
Two mushrooms
Shredded carrot15g
20 grams of celery segment
2 tablespoons oil
Water 200_
condiment
Soy sauce 1 tablespoon
Soy sauce 1 tablespoon
working methods
1. Wash and drain the tofu, and cut into thick slices for later use.
2. Heat the pan, add 2 tablespoons of oil, then put the tofu slices made by 1 into the pan, fry until both sides are slightly burnt, then add shredded mushrooms and stir-fry until fragrant, then add shredded carrots and stir-fry until fragrant.
3. Add all the seasonings and water into the pot of practice 2 and mix well. After cooking for about 1 min, add celery and cook until all the ingredients are delicious.
Pumpkin pancake
material
Pumpkin150g
Salt 1/4 tablespoons
2 tablespoons salad oil
Batter:
70g medium gluten flour
50 grams of rice noodles.
Water 60_
working methods
1. Peel the pumpkin, cut into pieces, steam it in a steamer, take it out while it is hot, mash it, and let it cool.
2. Mix the pumpkin puree made by 1 with medium gluten flour, rice flour and salt, and add them into a small amount of water one by one. Stir all the materials into a uniform paste and let it stand for about 20 minutes.
3. Heat the pan, add salad oil, then pour in the pumpkin batter of Method 2, fry it for about 1 min, then turn it over, flatten it with a spatula, turn it over to golden brown from time to time with a spatula, and then turn it over to dark golden brown on the other side.
dill pickles
material
600 grams of cucumber
Garlic powder 10g
Salt15g
therapy
50 grams of Chili sauce
2 tablespoons white soy sauce
A little salt
25 grams of fine sugar
Water 150_
Sesame oil 1 teaspoon
working methods
1. Wash cucumber and cut off the head and tail; Add salt evenly and knead until soft.
2. Put the cucumber with the method of 1 into a basket that can drain water, press the cucumber on it with a heavy object, and let it come out slowly, about 1 day.
3. Stir all the marinated sauces evenly; Take out the cucumber of the third method and cut it into small pieces for later use.
4. Stir the pickled sauce and cucumber segments together and serve.
Braised winter melon
material
500 grams of wax gourd
30 grams of ginger
condiment
2 tablespoons soy sauce
Sugar 1 teaspoon
Water 400_
working methods
1. Peel and cut wax gourd; Slice ginger for later use.
2. Take a pot, add a little oil, stir-fry the ginger slices made by 1, add the wax gourd slices made by 1 and stew until the wax gourd is cooked.
Cold lotus root slices
material
Lotus root 300g
Ginger10g
Pepper shreds 1 strip
condiment
Salt 1/4 teaspoons
Fine sugar 1 teaspoon
White vinegar 1 teaspoon
Sesame oil 1 teaspoon
working methods
1. Wash the lotus root, scrape off the darker skin with a knife and cut into thin slices.
2. Blanch the lotus root slices made by 1 with boiling water, then shower them with cold water and drain the water.
3. Put the lotus root slices of method 2 into a pot, add shredded ginger and shredded pepper, and then add seasonings and mix well.
Korean-style ramen
material
Winter flour 100g
60 grams of pickles
30 grams of soybean sprouts
Cucumber 1 strip
20g carrot
Sauce:
Korean Chili sauce 1 tablespoon
Soy sauce 1 tablespoon
Salt 1/4 teaspoons
Sugar 1/4 teaspoons
3 tablespoons water
condiment
A little cooked sesame seeds
Sesame oil 1 teaspoon
working methods
1. Boil the winter flour in boiling water, soak it in soft water, then take it out and let it cool.
2. Soybean sprouts are also hot, so you can take cold water.
3. Mix the sauce well before adding it to the drained vermicelli, and then add other ingredients and mix well.
4. Finally, add seasoning and mix well.