Raw materials:
Main ingredient: 300g vermicelli
Supplementary ingredients: Pork (fat and lean) 75g celery 15g
Seasoning: 10g green onion, 10g ginger, 10g bean curd chili sauce, 15g soy sauce, 15g salt, 10g monosodium glutamate (MSG), 5g vegetable oil, 40g sesame oil, 2g
Methods:
1; Grind the pork.
2. frying pan into the oil hot, burst incense onion (minced), ginger (minced) into the meat, spicy bean paste stir fry, and then injected into the broth, add soy sauce, salt, monosodium glutamate with cooking.
3. When the soup rolled up, that is, into the fans cooked until transparent, sprinkled with celery, green onions and mix well can be removed from the fire plate.
4. Before eating, add sesame oil, taste more beautiful.
Ants on the tree production tips
1. The more minced meat, the better, so stranded meat buy back, available knife and then chopped a chop.
2. Vermicelli will be sticky when they encounter water, so the soup in this dish should not be too much, the water is just right, the chopsticks will pick up the vermicelli with minced meat and scallions, celery flowers, only qualified "ants on the tree".
3. The original practice of "ants on a tree" is to deep-fry the fans and then braise them in a soft broth, but it may not be easy to control the braising time for those who are not good at it; therefore, the current practice omits the "deep-frying" procedure. 911CHA.com provides
Two, back to the pot of pork
Ingredients:
It's a good thing you're not a big fan of the "ants on a tree".
Materials:
Main Ingredients Pork (lean) 250g
Accessories Green Peppers 45g Green Garlic 30g
Seasonings Sweet Sauce 20g Bean Paste 10g Sugar 10g MSG 5g Vegetable Oil 30g
Methods:
1.meat rinsing, the whole piece of cold water about 20 minutes to cook;
2.
7. With the remaining oil in the pan, the sweet noodle sauce, spicy bean paste stir-fried, add soup, sugar, MSG uniform;
8. and then pour back to the meat, peppers stir-fried together;
9. before the pan with green garlic stir-fried, to be scented, you can dish up for consumption.
Three, Kung Pao Chicken
Raw materials:
Main ingredient Chicken 800 grams
Supplementary ingredients Peanut kernel (fried) 15 grams Egg white 40 grams
Seasoning Salad oil 50 grams Salt 10 grams Gorgonzola 5 grams Chili pepper (red, sharp, dry) 38 grams Garlic (white) 10 grams Soy Sauce 10 grams Wine 10 grams Ajisai 5 grams Sugar 10 grams Vinegar 10 grams 10 grams of sesame oil
Practice:
1. Chicken boneless, cut into 1 cm square pieces, with egg white, salt 10 grams, 10 grams of cornstarch marinade evenly.
2.salad oil into the pot to heat, chicken diced into the pot to fry, fishing up and drain the oil.
3. pot to stay a little oil, incense dried chili pepper section, garlic, and then into the chicken diced and stir-fried, and finally into the soy sauce 10 grams, 10 grams of wine, monosodium glutamate 5 grams of sugar 10 grams of vinegar 10 grams of cornstarch 10 grams of water (cornstarch 5 grams of water), sesame oil 10 grams of stir-fried and thickening evenly. Add peanut rice and stir-fry well before starting the pan, can be served on a plate for consumption.
Four, onion roasted crucian carp
Raw materials:
Main ingredient crucian carp 250 grams
Supplementary ingredients onion 150 grams
Seasoning ginger 10 grams of wine 25 grams of soy sauce 15 grams of salt 4 grams of sugar 30 grams of vinegar 20 grams of monosodium glutamate 1 gram of starch (peas) 15 grams
Practice:
1. A small amount of cooking wine and salt smeared on the fish, marinated for about 10 minutes;
2. white onion cut into pieces;
3. pan into the appropriate amount of oil, burned to seven minutes of heat into the fish frying, and then switch to a small fire, will be fried until the fish outside the crispy inside cooked, and showed a golden brown when the fish fish, drain oil;
4. with the remaining oil will be the scallion fried until golden brown when the fish;
5. and prepare A pot, put a small amount of oil, sugar fried to yellow when adding cooking wine, vinegar, soy sauce, ginger, salt and soup boil; this time into the fish and scallion segments, with a small fire for 10-15 minutes, see the marinade turns thick when put monosodium glutamate, thickening can be thickened with wet starch.