Ingredients for sweet and sour carp: 1 seabass; appropriate amount of onion and garlic; 1 spoon of rice wine; 1.5 spoons of light soy sauce + 0.5 spoons of dark soy sauce, 2 spoons; 3 spoons of white sugar; 4 spoons of rice vinegar; 5 spoons of cold water. Method: 1. Clean the fish
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Make three cuts on the fish body, put it on a plate and cut ginger slices into the fish belly, pour rice wine and marinate for 30 minutes.
2. Make preliminary preparations, cut ginger slices, green onions, prepare a small plate, and mix the above seasonings, sauces, and sugar in proportion.
Wipe the fish body and apply dry starch to prepare for frying.
Hot and sour beef food: 400g beef tenderloin, 80g minced pickles, 100g minced sour garlic, 100g minced pickled radish, 100g minced sour chili, 50g minced garlic, 30g minced chives, 3g chili noodles, 20g oil, old straw mushrooms
7g of soy sauce, 100g of cooking oil, and 2g of edible salt. Method: 1. Cut the beef tenderloin into large and small pieces, add 5g of straw mushroom, dark soy sauce, and 10g of God of Wealth oil, stir and marinate for 10 minutes, until it becomes red and smooth, then pick it up.
Drain oil and set aside.
How to make steamed fat beef 1. Slice the fat beef according to your own preferences, whether you are fat or thin or you are thin 2. Add cold water to the pot, bring to a boil with dongru, ginger slices and rice wine, add beef rolls 3. Beef rolls turn white
Just pick it up, drain the water and put it into a container. 4. Put about 1 tablespoon of oil in the pot, add the green onion, ginger slices and chili pepper to the bottom pot and stir-fry until fragrant. 5. Add the oil. 6. Add light soy sauce,
Turn off the heat and mix the sugar and vinegar evenly.
Pour it over the beef rolls, stir and eat.
Douban.com Stir-fried potato and eggplant strips Food: 200g potato, 250g eggplant, 3 cloves garlic, 5-10 dried chili peppers, 10g light soy sauce, 10g oil consumption, 2g salt, 110g. Method: 1. Cut the potatoes into thick strips.
Cut the eggplant into thick strips and soak in a little salt water.
2. Let the eggplant dry out slightly so that it is not easy to remove the oil.
3. Add oil to the pan and sauté the garlic cloves until fragrant, and fry the potatoes until they are half-cooked and brown.
4. Be sure to fry until half-cooked, otherwise the potatoes will be half-cooked and the eggplants will have become crispy and rotten.