Bailey Braised Cabbage

Ingredients: 1 handful of dried Baileys, 1 handful of shrimp skin, 1 cabbage, 3 slices of ginger, 2 dried chilies, 1 spoon of oyster sauce, 1 pepper A handful

Preparation steps:

A handful of shrimp skin is enough, as for what Bailey is. Definitely not someone who plays football, Pele is actually Hua Gan, which is just a nickname.

Clean the shrimp skin, wring it out and set aside. Soak it in water and rinse it before use.

Adjust one cabbage according to the number of people you want to eat

Heat an appropriate amount of oil in a pot, add ginger slices and sauté until fragrant, then add two dried chili peppers to enhance the flavor. If you don't like chili, you can leave it out, then add the dried shrimps and Bailey's and stir-fry until golden brown.

Then add the cabbage and stir-fry. When stir-frying, the fire should not be too high.

Use medium heat to simmer out the juice from the cabbage and then add oyster sauce and pepper as seasoning. The taste of the cabbage and seafood itself is enough to serve as seasoning.

A very delicious and nutritious dish, highly recommended.

Tips:

1. Bailey should be soaked and washed in advance

2. There is no need to add too much seasoning. Use the umami flavor of the ingredients to make it more perfect.

Stir-fried bean sprouts and leeks with ginger oil

Ingredients: 500 grams of mung bean sprouts, 3 leeks, 3 slices of ginger, 1 tsp of MSG, a little salt

Production steps:

1. When buying mung bean sprouts, pay attention to the color of the bean sprouts to determine whether they are fresh before buying them.

2. Slice the old ginger and cut it into shreds

3. Clean the leeks and cut them into small pieces for later use

4. Heat the oil in the pot and add the shredded ginger. Fry until it turns brown, and you can smell the fragrant ginger oil at this time.

5. Pour in the leeks and mung bean sprouts and add seasonings and stir-fry

6. Stir-fry over high heat for a while and then serve. The taste is mellow, crisp, sweet and very delicious.

Tips: When frying ginger oil, be careful not to burn it, just turn it brown.

Steamed chicken breast with black bean sauce

Features: fresh and tender meat, mellow taste, rich in nutrients

Ingredients: 2 pieces of chicken breast, 4 cloves of garlic, half red pepper , 2 spoons of steamed fish and black bean sauce, 1 tsp of tempeh, 1 tsp of chicken essence, a little salt, a little black pepper, 1 tsp of cornstarch

Preparation steps:

1. Chicken breasts Clean the meat to remove fascia and other fats on the surface, cut into small cubes, add chicken essence, a little salt and black pepper and marinate for half an hour.

2. Marinate the chicken breast for half an hour, pour off some of the juice, then add a little cornstarch and mix well.

3. Scatter the diced chicken breasts on the plate and sprinkle with a little tempeh

4. Steam over high heat for 6 minutes (the actual situation depends on your stove and the amount of ingredients) Make adjustments)

5. Chop the garlic while steaming, and use a little chili pepper as a touch-up. If you don’t like it, just don’t add it.

6. When steaming, place the minced garlic and chili pepper on top, pour hot oil over it, then pour in the steamed fish and black bean sauce, stir and serve.

7. The taste is mellow and the meat is tender and very delicious. I will try it tomorrow.

Tips:

1. Marinating the chicken can make the chicken more flavorful

2. If you don’t like chili, don’t eat it

3. Do not steam for too long to avoid affecting the taste

Jinyumantang

Ingredients: 1 handful of scallops, 3 eggs, 2 green onions, 2 slices of ginger, red 1 pepper, 1 green pepper, 1 pinch of pepper

Production steps:

1. The scallops must be soaked in water in advance before making, which takes about an hour. This is mainly based on the actual situation of the ingredients. It can only be made after sufficient soaking.

2. Place the soaked scallops on the sticky board, use a kitchen knife to press and rotate them and set aside.

3. The green peppers and red peppers required for the auxiliary ingredients are slightly processed and cut into shreds for later use.

4. Break the eggs into a bowl and stir thoroughly

5. Heat a thin layer of oil in the pan, pour in the scallop shreds and stir-fry until golden and set aside.

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6. Clean the pot a little, pour in an appropriate amount of oil, sauté the dried ginger and remove the excess, then add the green onions and sauté until fragrant.

7. Stir-fry the scallions until golden brown, then pour in the beaten egg liquid and spread, then pour in the fried scallop shreds.

8. Then stir clockwise to blend the egg liquid and Yao Zhu silk. Finally, add green onion leaves, shredded green and red peppers, add a little pepper and stir-fry for a few times before serving.

9. A very simple and delicious dish is ready. You will like it if you try it.