Materials:
Potato 1, garlic bolt 1, chicken leg 1, oyster sauce 1, salt 1/2, pepper 1/2, dried pepper and garlic.
Exercise:
1. Wash potatoes, peel and slice, cut garlic, cut chicken legs and marinate them with a little salt and pepper, peel and slice garlic.
2. Heat the oil in the pan and fry the garlic until the surface is wrinkled. Take out the potato chips and fry them until the surface is yellow. Take out the chicken legs and fry them eight times. Pour in garlic slices and fry the peppers.
3. Return potato chips and garlic to the pan, add oyster sauce, salt and pepper, stir well, transfer to a dry pan, and heat to serve!
2, dry pot rabbit
Materials:
Rabbit, ginger, onion, garlic, pepper, star anise, onion, cucumber, lotus root, watercress and Vitex negundo.
Exercise:
1. Cut the rabbit into small pieces, marinate it with salt for half an hour, and then fry it with oil to get water.
2. After the rabbit dries the water, pick it up and stir-fry the seasoning. First, stir-fry watercress and lobster sauce. After the taste comes out, add ginger, onion, garlic, dried sea pepper and star anise pepper and stir for a while before the taste comes out.
3. Add the rabbit and stir fry for a while. When the rabbit tastes good, you can put the two thorns down and stir fry.
4, stir-fry, the spicy taste of the second Vitex negundo is fried and enters the rabbit.
5. fry vegetables as soon as they are out of the pot. Just fry it twice.
3. dry pot potatoes
Materials:
A few potatoes, 7 or 8 red peppers, 3 pieces of bacon, appropriate amount of onion, ginger and garlic, a little douban, a little soy sauce, a little cooking wine and a little sugar.
Exercise:
1. Peel and slice potatoes, cut red peppers, cut bacon into small pieces, and chop onions, ginger and garlic for later use.
2, put some oil in the pot, a little more than when cooking, slowly put the potato chips in, fry until both sides are yellow.
3. Put a little oil in the wok, pour a spoonful of watercress, stir-fry red oil on low heat, add bacon slices, and continue to stir-fry oil on low heat.
4. Add minced onion, ginger and garlic, stir-fry red pepper rings, and then pour in potato chips, a spoonful of cooking wine, a spoonful of soy sauce and half a spoonful of sugar. After stir-frying, drain and add a little salt.
4, spicy dry pot shrimp
Materials:
Pond shrimp, potato, green pepper, onion, celery, mushroom, coriander, chicken essence, sugar, pepper, cooking wine, salt, red oil, pepper, garlic, ginger, onion and pork belly.
Exercise:
1. Remove the sand lines on the back and sandbags on the head of prawns and wash them.
2. Cut the pepper into sections; Cut onion into sections; Sliced ginger; Peel garlic; Chop shallots and coriander.
3. Put the pot on high fire, pour in salad oil, and heat the oil to 70%. Add the shrimp, fry until the shrimp turns red, and then take it out for later use.
4. Pork belly is cooked and sliced for use.
5, put salad oil in the pot, add onion, ginger, garlic, mushrooms, fungus, pepper and pepper to stir-fry the fragrance, and add watercress to stir-fry the red oil. Add prawns, cooking wine, broth, salt and sugar, bring to a boil over high heat, turn to low heat and cook until the soup is almost exhausted, and season with chicken essence.
6, stir-fry pepper and pepper, pour pork belly slices and stir fry.
7. Pour all the ingredients into the pot and add some sugar and salt. If it is too dry, add less water, add two spoonfuls of Chili oil and stir-fry until cooked. Add chicken essence and pour it into the dry pot to make spicy dry pot shrimp.
5. Spicy dry pot ribs
Materials:
Pork ribs, lotus root, Flammulina velutipes, onion, red pepper, green pepper, celery, garlic, ginger, lobster sauce, dried pepper, pepper, cinnamon, star anise, fragrant leaves, cooking wine, soy sauce, starch, salt, pepper oil, chicken essence and cumin powder.
Exercise:
1. Chop the ribs into small pieces and marinate them with soy sauce, water starch and cooking wine for about 10 minutes.
2. In the oil pan, fry the ribs with 180 degrees until they are 8% cooked and the surface is brown.
3. Slice the lotus root, cut the green pepper and onion, cut the celery, and smash the ginger and garlic with a knife.
4, a little oil in the pot, saute ginger and garlic and dried Chili, pepper, fragrant leaves, cinnamon, star anise and lobster sauce.
5. After frying, add lotus root slices and stir fry. After the lotus root slices are cooked, add the ribs, onions, green peppers, Flammulina velutipes and celery in turn, and stir fry appropriately in the middle.
6. When vegetarian dishes are almost cooked, add soy sauce, pepper oil, salt and chicken essence to taste.
6. Griddle pork intestines
Materials:
Fat sausage 1 000g, onion1piece, red pepper, lettuce leaves, onion, ginger, garlic, coriander, lobster sauce, salt, soy sauce, cooking wine, pepper, cinnamon and fragrant leaves.
Exercise:
1. Wash the fat sausage repeatedly with coarse salt and flour to remove grease until there is no mucus on the fat sausage.
2. Fill the pressure cooker with clear water, pour in the washed fat sausage, add salt, cooking wine, soy sauce, star anise, pepper, cinnamon and fragrant leaves, inflate and press for 13 minutes.
3. Take out the cooked fat sausage, rinse it with clear water, slice it with an oblique knife and put it on a plate for later use.
4, onion, red pepper, onion, ginger, garlic, coriander cut into sections for later use.
5. Pour the oil into the pot, saute the fermented soybean, pour in the fat sausage and red pepper, onion, ginger, garlic and coriander and stir fry for a while.
6. Spread the lettuce leaves in the alcohol pot, put the onion on the bottom of the pot, pour in the fried fat sausage, and cook while cooking.
7. Griddle Agrocybe aegerita
Ingredients: green pepper, Agrocybe aegerita, dried pepper, prickly ash, lobster sauce (bean paste can be used instead), ginger slices, sugar, salt and soy sauce.
Exercise:
1. Cut off the old roots of Agrocybe aegerita and soak them in cold water one night in advance. If you don't have time, you can soak it in warm water for two hours and then wash it thoroughly.
2. Soak the soaked Agrocybe aegerita in a water pot for two minutes, remove and drain for later use.
3, hot pot cold oil, add a few dried peppers, a palm of pepper, a spoonful of lobster sauce, and stir-fry ginger slices.
4. Stir-fry the cooked Agrocybe aegerita and green pepper slices, and finally season with soy sauce, salt and sugar.
8. dry pot ribs's practice
Materials:
2 jins of small ribs, half a catty of peeled garlic, 3 spoonfuls of Axiangpo beef sauce, (or ribs sauce! ) salt, a little monosodium glutamate.
Exercise:
1, cut the ribs into pieces and put them in a pressure cooker for about 20 minutes! Take it out!
2. Add oil to the wok, add ribs and stir fry, and then add 3 spoonfuls of Ashapo beef sauce (or ribs sauce! ) a little salt, stir-fry until the backbone is colored. Add msg!
3, take a dry pot, put garlic on the bottom of the pot, take the pot and add ribs!
Chengdu cuisine is world-famous.
I am a native of Chengdu. To put it mildly, I am a gourmet; To put it mildly, I am delicious. Today, I'd like to share with you a dish I like very much: the practice of griddle bullfrog. Many people think the food in Chengdu is "spicy". In fact, the diversity of tastes is the essence of Sichuan cuisine. A Sichuan dish is mostly a compound taste. The taste can be spicy first and then sweet.
To do it well, the ingredients must be fresh and the ingredients must be complete. First of all, you should buy freshly killed bullfrogs in the vegetable market, and then turn around and scratch them with your claws. After washing, chop it into large pieces and marinate it with cooking wine, pepper, ginger and salt for ten minutes. The first function is to deodorize, and the second function is to deodorize. If the curing time is too long, it will lead to the loss of water in the bullfrog meat, and the meat will be old and tough after serving.
Composition:
Cooking wine, chicken essence, salt, vinegar, ginger slices, garlic cloves, Pixian watercress, lobster sauce, broken crystal sugar, fermented grains, fennel, star anise, cinnamon, hawthorn, clove, pepper granules, dried peppers, onions, green onions and white sesame seeds;
Side dishes:
Add celery, green garlic, cucumber strips, lettuce strips, lotus root slices and glutinous rice flour according to your own preferences;
Features:
The bullfrog is tender and juicy, high in protein and low in fat (beautiful women are not afraid of gaining weight ~), and the finished dish is red and bright in color and spicy and sweet in taste;
Exercise:
Add an appropriate amount of oil to the pot, add broken rock sugar and stir-fry until the temperature is 5-6 degrees, then add Pixian watercress, douchi, pepper, dried Chili, ginger slices and garlic cloves and stir-fry for 3-5 minutes, then add fermented grains, salt, chicken essence, cooking wine and spices, stir-fry until the oil turns red and bright, then turn on high fire and add onion, celery and green garlic.
9, dry pot eel
Materials:
600 grams of Monopterus albus, 200 grams of green pepper, half an onion, two red peppers, cucumber and onion ginger. Rapeseed oil, red bean paste, spices, dried peppers, crystal sugar, cooking wine, salt, chicken essence, sesame oil, chafing dish bottom material, oyster sauce, spiced powder and cooked sesame seeds.
Exercise:
1, dry the red oil first. Pour rapeseed oil into the pot and stir-fry the red bean paste, Chili noodles, dried pepper and spices together. When the rapeseed oil turns red, turn off the fire, filter to remove the oil and dump the residue.
2. Cut the green pepper into sections (choose spicy strips), cut the onion into thin slices, cut the red pepper into diamonds, and peel and cut the cucumber into pieces. Rinse eels repeatedly and catch them evenly with cooking wine and salt ~ It is said that eel blood is toxic, but I don't know if it is true or not.
3. Pour oil into the pan, stir-fry the red pepper once (I prefer to eat soft sweet pepper ~), and then stir-fry the eel.
4. Stir-fry the remaining oil in ginger slices and onions, add onions, green peppers, spices, rock sugar, dried peppers and dried prickly ash, one third of the chafing dish bottom material, add eel and sweet peppers, and add cooking wine, oyster sauce, a little salt and five-spice powder to taste. Finally, add cucumber and stir. I think cucumbers are crisp and delicious.
5. Finally, sprinkle some sesame oil, and then sprinkle cooked sesame seeds. After the dish is put on the plate, pour in the red oil that has just been cooked ~ haha, it's refreshing ~
10, dry pot lettuce bacon
Materials:
300g of bacon, 200g of lettuce, 2 tbsps of oil, 2g of salt and chicken essence, 5g of dried pepper, garlic and ginger, 0g of green garlic 10, sesame oil and red oil 1 teaspoon.
Exercise:
1, wash the bacon, put it in a pot and cook for about 10 minutes, take it out and cool it and cut it into thin slices; Peel lettuce and cut it into half-centimeter-thick oblique slices; Cut dried Chili, green garlic and ginger.
2. Put the pan on a high fire, add oil and red oil to heat it, stir-fry the bacon slices until the oil comes out, then chop them on one side of the pan, stir-fry garlic, dried Chili and ginger slices, stir-fry lettuce 1 min, then pour in water, add salt and chicken essence, stir-fry for 2 minutes, then put them in a dry pan, and finally sprinkle with sesame oil and green garlic.
1 1 griddle cabbage
Materials:
1 cabbage, torn into 5cm pieces by hand. Note that thick stems and stems should be separated from leaves; Wash one end of garlic and slice it.
Accessories:
Pork belly100g, soybean oil15ml, salt, onion, ginger, chili15g, dried red chili (dark red, with low spiciness, seeds removed by yourself), white vinegar or glutinous rice vinegar 5ml, sugar 2g, steamed fish and soy sauce/.
Method:
1, sliced pork belly, seasoned with 2ML steamed fish and soy sauce.
2. Peel the cabbage and cut it into pieces, soak it in light salt water for 15 minutes, and tear it into pieces with proper size by hand.
Blanch the torn vegetables with salt and oil (just a few drops) in a boiling pot, take them out as soon as they change color, and then take a shower with cold water quickly. Drain the water completely.
4. Prepare onions, ginger, garlic, peppers and peppers.
5. After the green garlic is selected, wash the oblique knife.
6. Cool the oil in a hot pot, add pepper and remove it.
7. Stir-fry the pepper for a while, then stir-fry the onion, ginger and garlic, and stir-fry the pork belly.
8. After the pork belly slightly discolors, cook the cooking wine to the side of the pot. After the cooking wine is fragrant, add white sugar and steamed fish and soy sauce, and continue to stir fry for half a minute.
9. Add the cabbage with water control and stir well.
10, add balsamic vinegar and stir fry 1 min. Turn off the heating.
1 1, add salt and chicken juice to taste, put vegetables in a dry pot, light solid alcohol and continue heating, and eat while heating.
Cooking tips
1, if you don't need a dry pan, stir fry in the pan for a while while cooking. Time according to their own preferences, like crispy can be less stir-fried. If you use a dry pan, turn off the heat when the vegetables are fried until the soup is about to come out, and then add salt and chicken juice to taste.
2. In order to make the fried vegetables look greener and taste crisper, the blanching time must not be long. After blanching, you should take a bath with cold water quickly.
3. Use as little soy sauce as possible when cooking dry cabbage.
Steamed fish soy sauce is more delicious than soy sauce.
12 griddle tofu
Materials:
Six pieces of tofu, a little mushroom, Tricholoma, auricularia, appropriate amount of millet pepper, two pieces of garlic seedling (white part), bean paste 1.5 spoon, cooking wine 1 spoon, a little sugar, salt and chicken essence, broth 1 small bowl, spicy and delicious.
Exercise:
1. Cut the tofu into four small pieces in half twice, and drain the water for later use. Tricholoma, Lentinus edodes and Auricularia auricula are cut into small pieces. Chop the millet pepper, and cut the garlic seedlings into sections obliquely.
2. Heat the wok with proper amount of oil, fry the tofu (or wrap it with starch), and fry until both sides are golden and slightly burnt.
3. Leave a proper amount of oil in the wok, add millet pepper and garlic and stir fry. Add cooking wine, bean paste and sugar and stir well.
4. Add ingredients and stir well.
5. Add tofu, soy sauce, broth, stir well and cook until the soup is thick.
13, dry pot chiba tofu
Materials:
Chiba bean curd 1 box, onion 60g, green pepper15g, red pepper15g, pork belly 50g, monosodium glutamate, thirteen spices, fresh dew, soy sauce, oyster sauce, cooking wine and salt seasoning package: ginger, garlic and pepper.
Method:
1. Deep-fry Chiba bean curd in an oil pan, and drain the oil for later use;
2. Leave a little oil in the pot, stir-fry the pork belly to get oil, and then stir-fry the seasoning bag;
3. Pour in the fried chiba bean curd, seasoning bag and green pepper, and stir-fry for fragrance.
4. Put the onion into the pot and add the fried dishes.
Production decision:
Pork belly can be fried in oil, so when frying this dish, put less oil. Dieting should be avoided.
14 griddle eggplant
Materials:
Eggplant, red pepper, bacon, Pixian bean paste, Yongchuan lobster sauce, soy sauce, garlic and green garlic.
Exercise:
1. Eggplant is washed and soaked in baking soda to remove pesticides. Break into small pieces.
2. Heat a pot of hot water, put a few drops of oil and a spoonful of salt, pour the eggplant after the water boils, take it out after 2 minutes, immediately put it in ice water, change the water twice until the water soaked in the eggplant becomes cold, and then take it out and drain it;
3. Wash and cut the pepper rings for later use, and slice the garlic for later use. Small garlic cloves don't need to be cut for later use. Wash and chop green garlic.
4. Cook bacon in water for half an hour, preferably the fat part. Cook and cut into small pieces for later use.
5. Put a little oil in a hot pot, add bacon slices, stir-fry slowly until brown, add a spoonful of Pixian watercress, stir-fry red oil slowly, add a spoonful of Yongchuan lobster sauce, stir-fry slowly, pour in garlic slices, stir-fry in Chili rings, pour in eggplant, and open the lid.
note:
1, the blanching time of eggplant should not be too long. To keep the taste crisp, blanch until it is 8 minutes ripe. Change more water, and the eggplant stimulated by cold water will keep its crisp taste. Eggplant should be removed and drained to ensure less water.
2. The fat of bacon is fried with the oil fried with bacon. The dish will be very fragrant, although you can't see the meat, and occasionally you will see a few meat dregs. Therefore, the eggplant in the dry pot is not a pure vegetarian dish, and it is definitely fragrant with bacon oil, so it must be half or one-third of the usual time when cooking oil is added. Although the amount of vegetable oil in the dry pot is large, from a health point of view, less is harmless.
3. Heat is very important. Stir slowly when frying bacon, lobster sauce and bean paste, otherwise it will paste off and affect the taste. After adding eggplant, stir it quickly with fire to avoid water, so it is not a dry pot dish.
4. watercress, bacon and lobster sauce are all salty, and soy sauce should be put. If the taste is weak, you can consider not putting salt and tasting it before going out.
It doesn't matter if there is a small amount of soup. Generally, there is a stove under the griddle, and the fire burns slowly.
In this cold winter, steaming dry pot dishes are especially suitable for the whole family to enjoy, especially the dry pot with a little spicy taste. I especially like this home-made potato griddle, because our family loves potatoes.
Dry-pot potato chips, slightly fried potato chips are tender outside and tender inside, with pork belly, and seasonings such as pepper can be added according to your own taste. Finally, add the fragrant cumin, and the fried potato chips are fragrant, spicy and enjoyable, and have a unique flavor.
Dry pot potatoes tastes simple. However, people who like to eat potatoes will feel delicious no matter what they do, and they don't have to worry about getting fat if they eat too many potatoes.
Preparation of potato chips ingredients in dry pot;
Two potatoes, a spoonful of pork and bean paste, onion, ginger, garlic, pepper, pepper, cumin powder, garlic sprouts, salt and cooking wine.
Steps:
1. Wash and slice potatoes, and put them in clean water to wash off starch.
2. Pour rapeseed oil into the hot pot, add potato chips when the oil temperature is 80% hot, and fry until golden. 3, leave a little base oil in the pot, put the pork belly in the pot, stir-fry until it changes color, add a little soy sauce, cooking wine, pepper, onion, ginger, garlic bean paste, stir-fry pepper and stir-fry red oil. 4. Add potato chips and stir-fry until the water is completely dry, then add cumin powder and stir-fry, green pepper and garlic seedlings, stir-fry evenly and serve.
Dry pot dishes do not need water, but are cooked with soy sauce and cooking wine. Water needs to be fried to make the whole dish dry and fragrant.
Dry pan is a cooking method. Dry pot chicken, dry pot rabbit and dry pot bullfrog are all similar. Just change the main ingredients. Today, I'm going to introduce you to griddle chicken. We will make griddle rabbit, dry pot duck and so on according to this method.
Roast chicken (this method can add bamboo shoots and various side dishes)
Taste type: spicy.
Features: spicy and mellow, brown and red in color, rich in dry fragrance and endless in aftertaste.
Composition of marinade raw materials:
Ingredients: 1 chicken (about1300g).
Seasoning: dried Chili100g dried Chili 40g ginger 30g celery100g.
Onion section 25g garlic rice 15g Pixian watercress 100g refined salt 20g cooking wine 20g cooked sesame 10g crispy flower kernel 30g chicken essence 15g monosodium glutamate 10g chafing dish bottom material 1000g chafing dish oil/kloc-0.
Combination of raw materials for seasoning dishes (taking five people as an example)
Ingredients: 300g of sesame oil.
Seasoning: 20g of garlic paste, 5g of refined salt15g, 5g of monosodium glutamate and 0g of cooked sesame10g.
Recommended dishes: (hot food)
Fresh beef omasum150g spicy chicken slices 200g tofu100g chicken blood100g bean sprouts100g garlic sprouts100g water-borne fungus100g Chinese cabbage100g Chinese cabbage.
Production procedure:
Making marinade:
1. Slaughter, unhairing, laparotomy, eviscerating, toe removal, cleaning, chopping into 2cm pieces, dividing the chicken waist and heart into two parts, slicing the chicken liver, removing fascia and hard skin from the chicken gizzard, shaping into a comb shape, and cleaning the chicken intestines to change into a long section of about 20cm. Chicken kidney is deboned and Pixian watercress is chopped.
2. Blanch the chicken pieces in a boiling water pot, drain the water, and add cooking wine, onion, ginger slices, refined salt and boiled water to the pot. After cooling, take them out and drain them. Put the wok on medium fire, pour in cooked vegetable oil, and when the oil temperature rises to 50-60%, stir-fry the chicken pieces until fragrant, remove and drain.
3. Put the wok in medium fire, add the oil in the wok, stir-fry the onion, ginger slices and garlic until the oil temperature rises to 30%-40%, add the chicken pieces, stir-fry until the chicken pieces are dry and fragrant, add the bean paste and stir-fry until the dried peppers and peppers are brown and red, add celery, chicken essence and monosodium glutamate, stir-fry a few times, and then put the wok in the hot pot.
The practice of spicy mixed griddle
Griddle chilli shrimp
condiments
20 fresh shrimps
Celery 1
Potatoes 1
2 tablespoons Pixian watercress
condiments
Sugar15g
20 dried peppers
30 grams of soy sauce
Cooking wine 15g
Vinegar 15g
40 Capsules of Zanthoxylum bungeanum
Proper amount of salt
Many white sesame seeds 1
4-5 cloves of garlic
Making steps of chilli shrimp
1.▲ Wash and slice potatoes, the thinner the better.
2.▲ Remove celery leaves, only keep celery stalks and cut into small pieces. The side dishes I used this time were potatoes and celery. You can change them to other ingredients.
3.▲ Heat the wok and pour in the oil. When the oil is hot, stir-fry the shrimp in the pot. When the shrimp turns red, it can be served.
4.▲ Use the fried shrimp oil, continue to heat, then add garlic cloves and stir-fry for fragrance, and then add pepper to stir-fry for fragrance.
5.▲ Pour 2 spoonfuls of Pixian watercress, turn to low heat and stir-fry red oil.
6.▲ Then turn to high heat, pour in potato chips and stir-fry for 2-3 minutes, then add celery and stir-fry for 1-2 minutes.
7.▲ Pour in 2 tablespoons of soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of aged vinegar and 1 teaspoon of white sugar and mix well.
8.▲ Sprinkle a handful of white sesame seeds before cooking.
9.▲ A spicy and delicious super-cooked dry pot spicy shrimp is ready.
The above content was written by Xiaoyu private kitchen, a high-quality user of bean and fruit food.
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This is my homemade grilled shrimp.
Because some children don't put spicy ingredients. Ingredients: shrimp, pork belly, seafood mushroom, cowpea, onion, potato, salt, cooking wine, starch, onion, ginger and garlic, cooking oil and soy sauce. Wash the shrimp with rice washing water, cut off the head and tail, open the back, take out the shrimp intestines, wash them, and marinate them with cooking wine and salt for 30 minutes. Slice the cooked pork belly for later use, blanch the seafood mushroom, cut the cowpea into inches, slice the onion and slice the potato.
Put the pork belly in a wok, stir-fry the oil, take out the excess lard, add a little sugar and stir-fry, add the soy sauce, boil the onion, ginger and garlic wine, and simmer slowly.
Add mushrooms and fungus and stew for 30 minutes.
Dump the shrimps, control the water to dry, remove the excess water in the shrimps with dry gauze, sprinkle with dry starch so that each shrimp is stained with starch, then put one shrimp in a 70% hot oil pan, fry it in medium heat until golden brown, and take it out for later use. Then fry the potato chips cut to the size of chopsticks until golden, and take them out for later use. Stir-fry the cowpea segments with the remaining oil, add salt to taste, pour into a stuffy pot, and add onion, potato chips and fried shrimp in turn. Home-cooked griddle shrimp is perfectly presented!
Be careful not to put too much water in the stew. I cooked this home-cooked dish with dried shrimps very successfully. It is delicious with mellow pork, fragrant vegetables and fresh prawns. Well, especially the children's praise, I am a little carried away! Great! thank you
Griddle chai huo Xiang gan
0 1 fragrant dried fruit is washed and cut into slices with a length of 4 cm, a width of 6 cm and a thickness of 0.5 cm; After washing, the bacon is cut into thin slices with a length of 4 cm, a width of 6 cm and a thickness of 0.2 cm.
Add tea oil to the pot, stir-fry Sichuan watercress, soy sauce, Jiang Mo, dried Chili festival and garlic, add smoked bacon and dried garlic, stir evenly with low fire, add broth and salt, stew for 5 minutes, sprinkle monosodium glutamate, take out the pot, put it in a dry pot, sprinkle garlic and bright red pepper.
Griddle potato chips
The practice of dry pot potato chips
1. Peel the potatoes and wash them.
2. Cut potatoes into thick slices and put them in water to remove starch.
3. After the electric baking pan is preheated, spread the potato chips in the pan and fry them.
4. Prepare ingredients when frying potato chips: Wash shallots, red peppers and garlic.
5. Chop garlic, diced red pepper and chopped shallots.
6. Fry the potato chips on one side, then turn them over and fry them again. Fry both sides until golden brown and slightly burnt, then take them out and put them on a plate for later use.
7. After the pot is hot, add a proper amount of oil-fried minced garlic.
8. Put the diced red pepper in and stir fry twice.
9. Add chopped green onion.
10. Add the fried potato chips and mix well. Sprinkle with cumin powder and white sesame seeds.
1 1. Add appropriate amount of soy sauce, stir-fry evenly, and serve.
Spicy griddle chicken
1. Prepare ingredients. Marinate the chicken with Orleans marinade until it tastes delicious. I marinated for two hours.
2. Heat the oil, fry the cauliflower and remove it for later use.
Fried potatoes
4. fry until brown, remove and set aside.
5. Add celery and lotus root slices, fry the sausage until it is broken, and take it out for later use.
6. Fry the chicken and take it out for later use.
7. Leave some fried peanuts
8. Pour the right amount of oil into the pot and remove the spicy incense pot from Haidilao. If you like spicy, you can put more and add a little bean paste to stir fry.
9. Add onions, colored peppers and fungus and saute until fragrant.
10. Add Auricularia auricula
1 1. Stir-fry the spare side dishes and stir-fry them before joining.
12. Add chicken and stir fry.
13. Add garlic cloves.
14. Add some salt and stir fry.
15. Cover the pot and stew for a while.
16. Add peanuts and stir-fry, then serve.
17. Chuguo
Method for making griddle spicy oil
500g of Chili noodles, 8g of cinnamon, 3g of fragrant leaves and cardamom, 2g of clove 1 g, 2g of dried tangerine peel, 5g of tsaoko, Arnebia euchroma and star anise, 0g of Siraitia grosvenorii 1 slice, 0g of carrot100g, 50g of Yongfeng hot sauce, Sichuan spicy fresh sauce and spicy girl sauce, and chives and parsley.
Dry pans are delicious and easy to cook. Give it a try!
Spicy griddle
First, prepare the ingredients: cauliflower, pork belly, green pepper, ginger, oil, pepper granules, pepper, carrot, lobster sauce, soy sauce, cooking wine, monosodium glutamate, salt and onion. After the preparation is finished, treat the ingredients, cut them into pieces, prepare a wok, add onion, ginger and pepper particles, stir-fry until the color changes, and then add soy sauce. Add cauliflower and carrot, stir-fry, add onion, stir-fry, add meat slices, stir-fry until cauliflower is cut off, add green pepper and pepper, stir-fry until all vegetables are cut off, add salt to taste, add monosodium glutamate, stir-fry and serve.
Spicy griddle
First, prepare ingredients: chicken wings, onions, potatoes, dried peppers, green peppers, shallots, ginger, garlic, Pixian bean paste, soy sauce, cooking wine, sugar, salt, white sesame seeds and coriander. After the preparation, clean the chicken wings, cut several openings on the front and back, clean the potatoes and cut them into pieces, and put them in water to prevent oxidation. Shred onion and add pepper. Blanch the chicken wings, remove and clean them, and then control the water to dry for later use. Add onion, ginger and garlic, cooking wine, soy sauce, oyster sauce, sugar and salt to chicken wings, and marinate them to taste. Prepare a pot and heat them with water. Add potato chips and cook them, then take them out for later use. Add oil to another pot and heat it. Stir-fry onion, put onion in the bottom of the dry pot, add onion, ginger, garlic and dried pepper into the pot and stir-fry until fragrant.
Let me answer this question, because the spicy incense pot in our shop is very popular now. You can sell more than a dozen copies every day, each with 68 copies. The main ingredients are prawn, bullfrog, pork belly or pork intestines, black fungus, lotus root slices and green pepper. The method is to marinate the bullfrog, add beer onion ginger, pepper and soy sauce and marinate for ten minutes. The oil temperature is 60%, and shrimp oil will be served in about ten seconds. In addition, add oil, ginger slices, garlic cloves, spicy sauce, saliva chicken material and perfume fish material, and stir-fry until red oil is obtained. Add bullfrog and beer and stew for two minutes. Salt, oil, soy sauce, color, taste. When the soup is almost collected, add pork tripe, shrimp, fungus and lotus root slices, thicken the juice, and add Ming oil, sesame oil and pepper oil. Take out the pan and sprinkle chopped green onion on it. A high-value food is finished, which is the best choice for greeting relatives and friends. Spicy balsamic pot ... what else can we do?