Vegetables in small plates are mostly preserved with salt or sauce [vegetables; Common dishes such as meat, fish and vegetables]: In the south, "side dishes" generally refer to vegetables, including processed and unprocessed vegetables.
Extended data:
Two pieces of chicken breast; 1 egg; A little chicken essence; A little salt; A teaspoon of cooking wine; A small bowl of bread crumbs depends on the situation; Two spoonfuls of starch
Slice chicken breast, shred, add salt, chicken essence, cooking wine, eggs and starch, and stir well. Wrap the marinated chicken breast in a small bowl with bread crumb oil, heat it, pour the wrapped chicken fillet into the pot and fry it until golden brown, and serve.
Ingredients: white radish, Chili sauce, salt, white sugar, white vinegar and ginger.
1. Wash white radish, cut into pieces, put it in a pot, add salt, sugar and white vinegar, stir well, add Jiang Mo and marinate for more than 2 hours;
2. Control the water content of the pickled radish, put it in a cooking box, add Chili sauce, mix well, marinate for more than 2 hours, and put it in the refrigerator for one night, which can be stored for 3-5 days.
Ingredients: 200 grams of fresh shrimp, oil, salt, dried Chili, garlic, ginger, onion, soy sauce and tomato sauce.
1, the head shell of fresh shrimp is removed, and the thin thread is removed from the back mouth for later use.
2. Chop the onion, ginger, garlic and dried red pepper.
3. Add oil to the pot. When the oil is 70% hot, pour in fresh shrimp and fry until golden brown. Remove and control the oil for later use.
4. Open another oil pan. When the oil is hot, add chopped ginger and garlic and stir-fry until fragrant. Add chopped pepper and stir-fry until fragrant.
5. Pour in two spoonfuls of tomato sauce, stir well, and pour in a little soy sauce.
6. Pour the shrimps in clear oil and stir fry over low heat. Add a proper amount of salt, stir well and serve.
Material: pork belly 1500g, a piece of tin foil.
Ingredients: 300g of potato, 250g of white radish, 50g of Tricholoma15g, 50g of red dates, 0g of onion100g of celery100g, 50g of green garlic.
Seasoning: refined salt, Shaoxing wine, monosodium glutamate, tomato sauce, peanut oil, brandy, flour, fragrant leaves, pepper and butter.
1, cut beef into inches and wash blood foam with cold water;
2. After peeling potatoes and white radishes, make them into small balls and then put them in a boiling pot to cook (nine ripe);
3, onion 2/3 cut nails, 1/3 cut into large pieces; After the celery is defoliated and washed, half of it is cut into sections and half into nail pieces;
4. Wash the green garlic and cut a small piece with an oblique knife; Cleaning Tricholoma, and slicing; Removing the core and washing the red dates;
5. Put the cooking pot on fire, add water, add beef, onion, celery, fragrant leaves and black pepper, cook until it is 90% ripe, season with refined salt and Shaoxing wine, and stew until the beef is crisp and rotten.
6. Filter the soup in the pot, take a stew pot, add the cooked potatoes, white radish balls, sliced mushrooms and red dates, and then add the beef pieces;
7. Put the wok on fire, add peanut oil, add proper amount of flour, stir slowly until it turns yellow with low fire, then add tomato sauce and stir fully, then slowly add the original beef stew, stir while placing it, filter it when the soup is viscous and suitable, then pour it into the pot filled with beef pieces and ingredients, put it on fire and boil it, move it to low fire and stew for about 20 minutes, then add monosodium glutamate and mix well;
8. Stir-fry onion slices and celery slices with butter until they turn yellow, pour them into the jar, pour some brandy into the jar before serving, seal them with tin foil, and heat them in the oven for 5- 10 minutes.