First, Sichuan mushrooms. Food: Lentinus edodes, auricularia auricula, green pepper, pepper, carrot, cooking oil, salt, onion, ginger, garlic, bean paste, rice vinegar, soy sauce, white sugar, sesame oil, dried starch and rice wine.
Practice: Wash mushrooms, cut into thin strips, peel carrots and shred green peppers. Soak the auricularia auricula in water for 15 minutes in advance, then rinse it off and break it into small pieces for later use. Prepare a small plate, pour rice vinegar, sesame oil, sugar, salt, soy sauce, rice wine and cassava starch into the room, and prepare seasoning juice for later use.
Add oil to the pot, the temperature is 60% hot, add mushrooms and carrots and stir-fry until soft, then add green peppers and black fungus and stir-fry until crisp and rotten. In another oil pan, the temperature is 60% hot, add onion, ginger and garlic until fragrant, add bean paste and stir-fry Chili oil, and then stir-fry the fried vegetables to taste. Stir-fry for 2 minutes, add a spoonful of water starch to thicken, add better sauce, stir-fry again and serve.
Sauté ed sausage with garlic moss. Food: sausage, garlic, salt, monosodium glutamate, garlic, pepper, cooking oil.
Practice: clean the sausage, cut it into pieces, cut and wash the garlic table to remove the small tail, then cut it into sections about three centimeters long, peel the garlic and cut it into pieces, and cut the pepper into pepper rings. Pour a little cooking oil into the pot, heat it to 60% heat, add sausage slices, and fry on both sides until lemon yellow.
Leave a small amount of oil in the pot, add pepper and garlic and stir-fry until fragrant, then add garlic and add salt, and the oil will burst until the surface of garlic is slightly tiger skin. Then stir-fry the sausage together, add a small amount of monosodium glutamate after one minute, stir well, and you can put the plate out of the pot.
Third, stir-fry shredded potatoes. Food: potatoes, green peppers, dried peppers, cooking oil, salt, pepper, rice vinegar, onions, garlic, sugar and ginger slices.
Practice: Peel potatoes, wash them, knead them into filaments, then put them in clean water, wash them for 2~3 times, wash the cassava starch on the surface and soak them in clean water for later use.
Clean green pepper, remove pepper seeds, cut into thin strips, cut onion and garlic into hard particles, pour cooking oil into the pot, heat to 60%, add pepper and cook until the color turns black, pick up pepper, and then add onion and ginger to stir-fry until fragrant. Then, take out the clear water and fry the potato shreds, and quickly put them in the pot for frying. Add rice vinegar, sugar and salt. Pour a small amount of water to avoid frying. Sprinkle a pinch of onion after frying, and then you can take it out of the pot and plate it.
Fourth, brine tofu. Food: tofu, lean pork, soy sauce, soy sauce, onion, salt.
Practice: put the tofu in salt water, which will help to remove its beany smell, and then cut it into cubes about one centimeter for later use. Wash the raw pork, drain and cut into pieces, and cut the shallots into sections.
Put oil in a wok, heat it to 60%, add onion root and stir-fry until fragrant, then add meat and cook until the color turns white, then add soy sauce, soy sauce and a little water, and add tofu after boiling. Keep the fire low and simmer slowly, so that the tofu is fully flavored. After cooking, collect the juice, sprinkle with onions and serve.
Five, spicy lobster. Gourmet: Lobster, Stuffed Bags, Xianglai.
Practice: after the lobster is bought back, wash it with a rag, thoroughly clean it, drain the surface water and put it in a basin for later use. Pour a little more oil into the pot, heat it to 60% heat, add lobster and fry it until the golden yellow surface is bright red, remove the oil and replenish water, and put it in a basin for later use.
Buy the existing crayfish set meal, oil it in the pot, heat it to 60%, put it into the set meal, stir fry, then add the lobster, add the beer sprinkling beyond the crayfish, braise it in soy sauce, boil it over low heat, and then cook it 10min. After about 10 minutes, sprinkle a pinch of onion, turn over and mix well, then serve and plate.
Sixth, soup broccoli. Food: Broccoli, preserved eggs, raw pork, Pleurotus ostreatus, Lycium barbarum, salt, white pepper, cooking oil and soy sauce.
Practice: First prepare broccoli, wash it and pick it into small flowers, soak it again, soak it in normal saline for 30 minutes, and then clean it up for later use. Clean Pleurotus ostreatus, then cut into small pieces, steam Lycium barbarum with clear water 5 minutes in advance, cut raw pork into pieces, peel preserved eggs and cut into small pieces.
Pour clear water into the pot, bring the water to a boil, add broccoli and Pleurotus eryngii, and take it out after 2 minutes. Take an oil pan, add seasoning at 60% heat until the color turns white, add soy sauce, white pepper and salt, add a little water, add preserved eggs, cook for three minutes on low heat, add broccoli and Pleurotus ostreatus and stir well. Serve.