Ingredients: 200g beef tendon, 4 green garlic sprouts, 1 tsp Pixian Doubanjiang, 5g sugar, 1 tsp cooking wine, 1 tsp tempeh
Method: 1. Rinse the tempeh slightly with water, mince it into pieces, and cut the minced garlic into sections.
2. Cut the beef tendon into pieces
3. Heat the pan with cold oil, add the chopped tempeh and stir-fry over low heat until fragrant
4. Stir-fry the tempeh until fragrant Then add Pixian Doubanjiang
5. Stir-fry the doubanjiang into red oil until crispy, add the cut beef tendons and stir-fry
6. Stir-fry the beef tendons until soft. Add the garlic sprouts and stir-fry over high heat
7. Add a little sugar
8. Add a teaspoon of cooking wine
9. Stir-fry over high heat until the garlic sprouts are broken. Turn off the heat and serve.
Red braised Spanish mackerel
Method: 1. Thaw a piece of mackerel, wash the fish and remove the belly, cut it into 1 cm thick slices, season with salt Marinate slightly.
Heat the oil pan and fry the fish until both sides are golden brown. Chop the ginger, green onion and red pepper and set aside.
2. After the fish is fried, add some water and cook for a while, add shredded ginger, green onion, red pepper, and light soy sauce, mix well, add some chicken essence for seasoning, and reduce the thick sauce over high heat.
Potatoes with pot stickers
Ingredients: potatoes; chopped green onions; eggs; glutinous rice flour; salad oil; salt;
Method: 1 potato Wash, peel and cut into strips; add glutinous rice flour and mix well; add salad oil to the pot, add potato strips evenly when the oil is 50% warm;
2 Fry over medium heat until cooked through (note to turn over) ;Add the prepared whole egg liquid; sprinkle salt evenly (on both sides) and fry until both sides are golden and cooked; remove from the pan and cut into cubes while it is still hot; put on a plate and sprinkle with chopped green onion.
Pumpkin Soup
Method: 1. Cut the pumpkin into pieces and cook with onions and chicken stock until the pumpkin is soft. Remove the onion and pumpkin chunks. Reserve soup for later use.
2. Stir the pumpkin pieces into a puree, fry the butter, and add a small amount of chicken broth to mix it up.
3. After mixing, add the previous pumpkin soup, add a small amount of flour, cook for a while, then add some milk, and bring to a boil. 4. After boiling, add pepper and salt to enhance the flavor.