Practice and steps
1 Wash Flammulina velutipes and blanch it in a boiling water pot. Take it out and drain it in cold water.
2 Put 2 tablespoons vegetable oil and 1 tablespoon sesame oil in the pot, heat it to 70%, and pour it on the chopped green onion to make chopped green onion oil.
Take a small bowl and add vinegar, soy sauce, salt, soup and monosodium glutamate to make juice. (The ratio of vinegar to soy sauce is 2: 1)
4 pour it on Flammulina velutipes. Add onion oil. Mix well and sprinkle with medlar.
Kung Pao Tofu
Steps and practice:
1, prepare materials. Dice the old tofu, wash and cut the green pepper, and stir-fry the peanuts for later use.
2. Heat the oil in the pan and fry the tofu slices until golden brown.
3. Put the green and red pepper blocks into the oil pan, and then remove them together with tofu to control the oil.
4. Leave the bottom oil in the original pot for heating, remove the peppers after the peppers are fragrant, and then add garlic, ginger and Pixian bean paste to stir fry.
5. Pour in the prepared sauce and stir well (chopped green onion, Jiang Mo, soy sauce, cooking wine, sugar, starch, salt and chicken essence).
6. Pour in tofu, green pepper and peanuts and mix well.
Fried cowpea with eggplant and green pepper
Ingredients: long eggplant 1 green pepper 1 small red pepper 4 cowpea 200g garlic 4 cloves.
Seasoning: 4 tbsp olive oil (60ml), sugar 1 tbsp (15ml), salt 1/2 tsp (3g), 1/2 tsp (3g).
Exercise:
1) Wash cowpea and cut into 1 cm long granules. Cut the green pepper into pieces and slice the small red pepper. Peel and slice garlic. Wash the eggplant and cut it into 2 cm dices.
2) Pour olive oil into the pot. When the fire is heated to 70% heat, add diced eggplant, stir-fry for 3 minutes, and take out the pot after the eggplant is soft and cooked.
3) If there is no base oil in the fried eggplant pot, pour some more. When the fire is heated to 40%, add garlic slices and stir-fry for 3 minutes, then add green pepper and stir-fry for 20 seconds. Finally, pour the fried diced eggplant back into the pot.
4) Pour in soy sauce, add sugar and salt and stir well.
Fried shredded pork and eggs with auricularia auricula
Auricularia auricula; Dried day lily; Pork fillet; Cucumber; Green onions; Eggs;
Cooking wine; Soy sauce; Salt; Sesame oil; Starch; Sugar; Water starch;
Practice and steps
1 Soak Auricularia auricula and day lily in cold water 1 hour respectively, and wash them after soaking. Auricularia auricula was torn into pieces by hand, and yellow flowers were cut into sections. Slice the green onions. Brush the cucumber and cut it into diamond-shaped pieces.
Slice pork tenderloin, stir with cooking wine and starch, and marinate for 5 minutes. Beat the eggs, add a little water and a few drops of cooking wine.
3 Pour the oil into the pot. When the fire is heated to 70% heat, pour in the egg liquid, spread it out quickly with a shovel, stir fry and take it out.
Put oil in the pan, add chopped green onion and stir-fry until fragrant, add pork tenderloin and stir-fry until it changes color, add auricularia and yellow flowers and stir-fry a few times, add soy sauce, salt, sugar and a little water, and continue to stir-fry for 2 minutes.
5. Pour in the eggs and cucumber slices, stir well, and then pour in the starch.
Braised pork that is neither oily nor greasy.
Ingredients: pork belly, carved wine, rock sugar, carrots and shallots.
Practice: 1. It is best to choose multi-layered pork, cut the meat into mahjong size, then soak the meat in cold water and add half a cup of carved wine.
1, beat three carrots into juice for later use.
2. Put a lot of shallots in the bottom of the pot, spread the meat pieces on the shallots, and then pour carrot juice on the meat. Finally, add carved wine to cover the meat. After the fire boils, turn to low heat and stew for 2 hours.
3, stew for 2 hours, turn on the fire, and then add rock sugar (1 kg of meat, 1 sugar) to the meat, and keep the lid open to prevent the pot from sticking.
Steamed Chinese Bass
Steps and practice:
1. When finishing fish, you can cut the fish spine to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming.
2. Marinate the fish with cooking wine and a little salt for a while and sprinkle with shredded ginger.
3. Shredded onion is also evenly spread on the fish (the belly, mouth and bottom of the fish should be added).
4. After the boiler boils, put the fish in the pot. Steam for 6-7 minutes, turn off the fire, then "virtual steam" for 5-8 minutes by using the residual temperature in the pot, and then take out the pot immediately.
5. Mix the steamed fish soy sauce with appropriate amount of water and put it in a pot to boil.
6. Pour the water out of the dish and pour the hot seasoning into the dish.
7. Sprinkle onions.
8. Finally, heat the oil and pour it on the fish, and sprinkle with red chopped pepper for decoration.
Stuffed prawns
Ingredients: shrimp, sugar, ginger and onion.
Practice: 1. When cutting the shrimp head, first cut off the whiskers of the shrimp, and then use scissors to pick out the shrimp sac in the shrimp head.
2. Stir-fry the onion and ginger in the oil pan, stir-fry the shrimp with a shovel until the red oil flows out, then add the cooking wine cover for 30 seconds, then add a spoonful of salt, three spoonfuls of sugar and a few drops of vinegar, and then cover it with a small plate to make it fragrant.