Put that previously blanch tofu in, stir-fry it slowly for two times, add oil and light soy sauce. Prepare boiled fish fillets in advance after mixing. After adding enough boiling water at one time, add a little onion root, turn to low heat and stew gradually after boiling. Thousands of boiled tofu, ten thousand boiled fish. Cook until the juice in the pot is significantly reduced, put the shallot leaves in, and then add salt to refresh. The favorite home-cooked stir-fried dishes at the banquet are simple and delicious, so we must learn them well!
Stir-fried chicken breast with chicken, potatoes and dried beans, cut into blocks, add tapioca starch, salt, soy sauce, rice wine, oil consumption and thirteen spices, and marinate for half an hour. Non-stick, add oil and heat, pour in the marinated chicken and stir-fry until it changes color. Don't overcook it, just watch the color change. After the chicken breast is cooked, pour in the potato chips and stir fry again until the potatoes change color.
It is suggested to choose some potatoes with noodles, which are suitable for stewed potatoes to be fragrant and delicious. Add a proper amount of boiling water, pour in the dried bean pieces after boiling, turn over and mix well, turn to low heat and burn for about 10 minutes, so that the potatoes will stew until crisp and rotten. After the boiling juice is thickened and reduced, stir-fry again until all the food is mixed, and then add some salt. Finally, sprinkle shallots on it and you can eat it.
Stir-fried Monopterus albus with minced garlic is cleaned, cut into sections, then added with cassava starch, and washed thoroughly. Add some oil to the pot, and then stir-fry more than half of the minced garlic for fragrance. Remember that shredded ginger is also essential. Put some in first, then leave half. After the garlic powder is exposed to the fragrance, put the previously cleaned eel segments in.
Stir-fry until the eel section turns into a rolled state. First, you must remember that the whole process is popular and stir-fry quickly. Make the taste more and more anxious and tender. After frying, add enough boiling water at one time, and remember that it must be boiling water, which can protect the water in the meat from losing, and the finished product tastes excellent. Finally, wait for the fried sugar color, put salt in the pot and set the plate.
Clean up the domestic braised marine fish after buying them back, especially the ones in my stomach. Generally, I want to clean them all, and it is best to wash them with warm water several times. Slice ginger and cut garlic into strips. Put enough oil in the pot. This kind of marine fish must be put with more oil, and then fried to taste, that is, both sides are golden yellow before it is delicious.
After the fish is fried, put the ginger and garlic, stir-fry it, and add some sauce. The sea fish itself is tasteless, so it is recommended that you don't need less sauce. Put some fresh, it is easy to make the fish taste, especially delicious. After adding the sauce, stir-fry it twice, then add some boiling water. After boiling, turn to low heat to prepare the fried sugar color in advance, so as to make the fish more delicious. Finally, just sprinkle garlic leaves on it before cooking. Don't add any more salt, the salty taste in the sauce is enough.
Buy rice flour pork belly, clean it up and cut it into thin pieces. Put the chopped meat in a bowl, then pour in salt, ginger slices, garlic, soy sauce and rice wine, consume oil, and leave it for half an hour after mixing. After the meat is cured, mix it twice again, and then put the rice paste in batches. For more or less rice paste, generally cover the meat. After mixing, put the meat into other dishes one by one, and finally pour some water on it and put it into the pot.
Because there is no pressure cooker at home, you can only choose a wok, which should be steamed for at least 2 hours, so that the taste can go in and the meat will be cooked. So don't panic when cooking rice flour meat. The longer the steaming, the more fragrant and delicious it is. After steaming, sprinkle small shallot leaves in before taking out the pot. Very fragrant, but also to match beautifully. I cooked it dry, and some friends like to eat rice paste. Just put a little more water when you can steam it.