Food: Crispy ribs, garlic, ginger slices, tender meat powder, egg white, Chili noodles, salt, onion, soy sauce king, white pepper and rice wine. Practice: 1, garlic, ginger slices and shallots are chopped separately and reserved; 2. Chop the pieces in small rows. After washing, add all seasonings, garlic paste, ginger foam and egg white, mix well and pickle for a long time. 3, the pork ribs in the pot can be fried, and the onion is sprinkled on the pot.
Fried beef with Pleurotus eryngii
Food: 200g of Lentinus edodes, 50g of beef and mutton 1 50g, 40g of green and red peppers, 40g of cooking oil, 3g of salt 1 0g, 3g of ginger, 5g of cassava starch, 0g of soy sauce10g, 5g of sesame oil, 0g of monosodium glutamate1g and white pepper/kloc.
Practice: 1, slice beef, mix well with white pepper, soy sauce, egg white and tapioca starch, marinate with sesame oil 10 minute, soak mushrooms in salt water, wash them several times, slice them, clean peppers, chop ginger, 2. Cool the oil in a hot pan, burn it in oil for 70%, and stir-fry tender beef for 2 minutes.
Stewed pork with brown sauce
Food: raw pork, oil, salt, tapioca starch, rice wine, white sugar, Pixian bean paste, lettuce, sweet pepper, method: 1, clean raw pork, cut into thin slices, add salt and rice wine, mix well and pickle for 7 or 8 minutes. Clean sweet pepper and lettuce. Cut the sweet pepper into small pieces, and cut the lettuce into sections for reservation. Pat the marinated meat to dry starch. 2. Deep-fry the small meat in the pot until both sides are golden, fish it up and control the dry oil for reserve. 3, from the oil pan, sweet pepper, lettuce in the pot and then pour out the reserve. 4. Start the oil pan again. After the ginger and garlic are sauté ed in the pan, stir-fry with bean paste, add salt, stir-fry with white sugar, stir-fry the small meat in the pan, stir-fry the sweet pepper and lettuce in the pan, and stir-fry evenly.
Braised ribs with corn
Food: pork ribs, 2 corn, red pepper 1 piece, 3-4 green onions; Seasoning: salt, soy sauce, soy sauce, rice wine, small amount of white sugar, crushed pepper and dried starch.
Practice: Wash pork ribs with running water, drain and put them into a bowl, add soy sauce, soy sauce, rice wine, a small amount of white sugar, crush pepper and a small amount of dry starch, pickle for 40 minutes and set aside; Add oil to the wok, heat it, put the marinated pork ribs into the wok, fry them on both sides with small fire until crisp and golden brown, and take them out of the wok to control oil and replenish water for later use; Peel and clean the corn, chop it into pieces, mix with the oil in the pot, put the corn section down into the pot and fry it with low fire to be light yellow and crispy; Put pork ribs in a pot, slice ginger together, add rice wine 1 spoon, soy sauce and soy sauce to the pot, stir well, and introduce boiling water into the pot; The increase of water flow is appropriate to just submerge the food surface. After boiling in red, turn to the medium fire cover for stewing. You can go out of the pot
Roasted beef with sweet pepper
Food: green and red peppers, soy sauce, sesame oil, black pepper juice, 500 grams of beef and mutton. Practice: 1, green and red peppers, ginger, garlic, wash and cut. 2. Cut the beef thinly and pat it loose with a knife, a small amount of soy sauce, a small amount of ingot powder, a small amount of sesame oil and black pepper juice and mix well. It is best to prepare it in the afternoon and fry it at night. 3. Heat the ginger slices and garlic in the pot, stir-fry the beef and mutton for three or four minutes, and then take out the pot. Add a little salt chicken essence and a little water to the hot dish plate and stir-fry the green and red peppers. After the green and red peppers are steamed, quickly stir-fry the beef and mutton again and get some black peppers to set the plate.
Tasty snack chicken
Food: farm chicken, dried lobster sauce, dried chili, chili, onion, ginger, oil consumption, soy sauce king, rice wine, cassava starch, white sugar, salt and vegetable oil.
Practice: After washing the chicken breast, cut it into small pieces, put it into a spoonful of salt, two spoonfuls of rice wine, two spoonfuls of soy sauce, a few pieces of onion and ginger to remove the fishy smell, marinate it for 20 minutes, and then put it in the freezer, take it off halfway and turn it over. Then take down the marinated chicken breast, and it is unnecessary to pick up the onion and ginger segments. Add a proper amount of cassava starch to the meat and grab it evenly for emergency. Add a little more oil than usual to the wok, then add ginger, a tablespoon of douchi and dried Chili to stir-fry with warm fire.
After the douchi gradually smells, pour in the previously marinated chicken breast, turn to medium heat, and gradually fry the chicken breast until the color fades and the water is drained; Add two frying spoons to consume oil and one spoonful of sugar to mix halfway; Stir-fry the chicken breast until the water is completely dried and fully colored, then add a small bowl of boiling water, which does not pass half of the chicken breast, and then boil it with medium heat until it is gradually dried. This process is about 10- 15min, and the middle should be slightly seasoned according to your own taste. Finally, put in the pepper pieces cut into small pieces, stir-fry them twice, and then serve.