Meat dishes 1, fried chicken: meaning good luck.
First, cut the chicken into cubes. It's best to remove the big bone in the middle of the chicken leg and chop it into cubes. Then add a proper amount of salt, beer, a little water starch and vegetable oil, stir well, then let stand and marinate for 5 minutes.
Then cut some garlic, pickled pepper rings, diced ginger, and then cut some green, red, yellow and green Vitex negundo, and an appropriate amount of onion rings. Add a proper amount of soy sauce, balsamic vinegar, soy sauce, sugar, salt, beer, monosodium glutamate, water starch and water into an empty bowl to make a thick juice.
Then heat oil in the pot, stir-fry the chicken until it changes color, then add pickled pepper, pickled ginger, garlic, prickly ash granules and bean paste to stir-fry the chicken until it is nine-cooked, add the sauce to adjust the soup, add the onion and stir it evenly, then take it out of the pot and put it on a plate.
Amaranth 2, boiled fish: more than a year.
Slice the fish first, and the stall owner will usually help. Then add a proper amount of beer, pepper and egg white into the fish fillet and stir well, and then add a proper amount of sweet potato starch to make the fish more tender and smooth.
Then add an appropriate amount of oil to the pot, add garlic, ginger, pepper, bean paste, pickled pepper, chafing dish bottom material and some knife-edge peppers, stir-fry until fragrant, then add an appropriate amount of water and bring the water to a boil.
After the water is boiled, put the fish bones in, add some bean sprouts and green bamboo shoots and cook. Vegetables can be selected at will. Take the cooked vegetables out of the pot and put them under the bowl. Add a proper amount of soy sauce, salt and monosodium glutamate into the pot, turn the heat down, add the fish fillets, and when the fish fillets are cooked until they change color, they can all be taken out of the pot. Finally, sprinkle some minced garlic, pepper and white sesame seeds, pour hot oil to stimulate the fragrance, and sprinkle with chopped green onion.
Amaranth 3, radish roast beef: bullish
First, cut the beef into small pieces, blanch it in cold water, and then clean the remaining floating foam again for use. Cut carrots into large pieces for use.
Then add an appropriate amount of oil into the pot, stir-fry beef for 3 minutes, then add garlic, ginger slices, green onions, bean paste, pepper, fragrant leaves, star anise, cinnamon and seedless tsaoko, stir-fry together to get red oil, then add boiling water twice as much as beef, and simmer for 35 minutes.
Add radish after 35 minutes, add some soy sauce, soy sauce, pepper and salt to taste, and cook for 15 minutes, and the carrots will become soft. After 20 minutes, season with a little monosodium glutamate and serve. Sprinkle with chopped green onion and coriander.
Amaranth 4, garlic chicken feet: the hand that grabs money
In my hometown, there is a custom of eating chicken feet during the Spring Festival, because chicken feet mean grabbing money and eating chicken feet. I wish those who earn money more money.
Remove the nails of the chicken feet first, and then split them in two, which makes it easier to taste. Blanch in cold water, add proper amount of cooking wine and onion ginger to remove fishy smell. Blanch the chicken feet in water, take out the pot and clean the residual floating foam for later use.
Then prepare a casserole, pour a little oil, add ginger, pepper and bean paste to stir-fry red oil, then spread a little onion, spread a little Flammulina velutipes on the onion, put chicken feet on the Flammulina velutipes, and pour a can of beer, just flush with the chicken feet. Cover and bring to a boil over medium heat.
When the water boils, simmer for 20 minutes. At this time, stir fry the garlic sauce in another pot. Pour a little oil into the pot, add garlic, and stir-fry slowly. When the garlic is slightly Huang Shi, add a little chopped pepper sauce and stir-fry 1 min.
Put garlic in an empty bowl, add some soy sauce, salt, soy sauce, pepper powder and oyster sauce, and stir well for later use. After 20 minutes, put the garlic sauce on the chicken feet and stir fry a little, because the chicken feet are waxy to prevent the pot from burning. Cover the pot again and stew for 10 minutes. Finally, sprinkle with chopped green onion and millet, which is delicious.
Vegetables 5, cabbage rolls: financial resources are rolling in.
First, prepare some three-fat and seven-lean pork and chop it into minced meat, then add appropriate amount of salt, sugar, diced red pepper, pepper powder, minced ginger and onion, cooking wine and sesame oil, and stir well. Then add half a piece of tofu and crush it, and mix it evenly with minced meat for later use.
Then cut off the cabbage, just wash the cabbage leaves, put them in a boiling pot, boil them for 30 seconds, soak them in cold water for a while, and drain them.
Then take a cabbage leaf, add some stuffing, wrap it, put it in a steaming plate and steam it in cold water for 20 minutes. Finally, sprinkle with chopped green onion and millet and serve delicious.
Vegetarian vegetables 1, dried lotus root silk: steady and rising.
Peel the lotus root first, cut it into chopsticks-thick shreds, put it in clear water to wash off excess starch, drain the water, add appropriate amount of white sesame seeds and salt, and mix well. Then add a small amount of corn starch several times until each lotus root is covered with starch and will not stick to each other.
Broaden the oil in the pot, heat the lotus root silk with 50% oil temperature, fry it on medium fire, and remember to turn it frequently in the middle to make the lotus root silk heated evenly. Fry the lotus root silk until it is slightly yellow, then raise the oil temperature to 70%, and fry the lotus root silk in a pot until it is golden and crisp.
Leave a little base oil in the pot, add pepper segments, pepper granules and minced ginger and garlic, stir-fry until half done, add lotus root shreds, add a little salt and pepper powder, stir-fry until fragrant, and finally add onion segments, stir-fry evenly, then take out of the pot and plate.
Vegetarian dishes 2. Flammulina velutipes with garlic: thriving.
First, cut off the old terrier of Flammulina velutipes, clean it, and squeeze out excess water for later use. Prepare a handful of vermicelli and soak it in boiling water. Cut a little red pepper for later use.
Then add a little oil to the pot, add a lot of minced garlic, onion and diced red pepper and stir-fry until fragrant, then turn off the heat, add a proper amount of pepper powder, soy sauce and oyster sauce and stir well for later use.
Then cut the soaked vermicelli, put it on the bottom of the steaming plate, spread a layer of Flammulina velutipes, a layer of shredded red pepper, and finally spread a layer of Flammulina velutipes, then pour garlic juice on Flammulina velutipes, boil and steam for 10 minute.
10 minutes later, take out Flammulina velutipes, pour some steamed fish soy sauce on it, and pour hot oil on it to stimulate the fragrance. It's delicious. There is no need to add salt here, because both steamed fish and soy sauce have salt.
Vegetarian dish 3, fried dumplings: round and full
First, put jiaozi into boiling water and cook it with low fire to prevent it from bursting. When they float, take them out of the pot and soak them in cold water to cool them completely.
Then prepare two eggs and knock them into an empty bowl to break up. Then prepare some bread crumbs. Drain the cooled dumplings, put them into a dry empty bowl, pour in the egg liquid, and stir evenly so that the whole dumplings are covered with the egg liquid. Then put the jiaozi wrapped in egg liquid into the bread crumbs, and wrap them all in the bread crumbs for later use.
Add wide oil to the pot, and the oil temperature will be 30% hot. Put the jiaozi into the pot, fry it slowly, and turn it over while frying, so that the jiaozi will be heated evenly, so as not to burst. You can fry the bread crumbs until they are crisp.
Vegetarian dish 4, cold shredded radish
Clean the white radish, cut it into filaments, then add a proper amount of salt, stir it evenly, then marinate it for 1 hour, and then marinate the radish to remove its raw flavor.
1 hour later, squeeze the shredded radish out of water, put it in a clean bowl, add appropriate amount of millet spicy, soy sauce, balsamic vinegar, Chili oil, chopped green onion, sesame oil, pepper powder, monosodium glutamate and garlic, and stir well to eat delicious food.
Soup 1, tomato and egg soup: it means prosperity.
First, cut the tomatoes (that is, tomatoes) into small squares for use, with or without peeling. Then beat two eggs in an empty bowl and break them up with chopsticks.
Then add a little oil to the pot, add minced ginger and garlic and stir-fry until fragrant, then add tomatoes and stir-fry for 3 minutes, and then stir-fry some juice to make the soup richer. Then add the right amount of salt, some water, and boil water on high fire.
After the water is boiled, turn to medium-low heat, pour the egg liquid into a circle, and then stir the egg liquid quickly with a spoon to form beautiful egg flowers. Then boil the soup, sprinkle some chopped green onion and eat it.