Raw materials:

Silver cod 150g, yam 100g, 5g of garlic, 5g of millet pepper and 20g of general crispy fried sauce.

Seasoning:

Material A (spicy fresh dew and oyster sauce 5g each, soy sauce 2g, chicken powder 2g).

2 grams of soy sauce and sugar, 5 grams of chicken powder, and spicy fresh dew 10 gram.

Exercise:

1. Wash the silver cod, cut it into 0.2cm thin slices, add 5g of minced garlic, chicken powder, sugar, spicy fresh sauce and all-purpose crispy fried sauce, mix well, marinate for 5min, put it in 70% hot salad oil, and fry with low fire until the color is golden.

2. The yam is cut into 0.2 cm thick slices with a gear knife and fried to golden color.

3. Leave the oil in the pot, heat it, add 5 grams of yam, spicy and fresh, stir-fry, and put it in the bottom of the container.

4. Put 20g salad oil into a clean pot. When heating to 50%, add millet pepper, silver cod and material A, stir well, and take out the pot and put it on the plate.

mature vinegar peanut

Ingredients: 200 grams of peanuts, salt, soy sauce, white wine, 2 cloves of garlic, 4 tablespoons of aged vinegar, 2 tablespoons of sugar and peanut oil.

step

Pour proper amount of peanut oil into the cold pot and submerge the peanuts. Pour the peanuts in, too. Turn on low heat and fry slowly, stirring while frying.

Deep-fry peanuts until they become slightly discolored, and take them out under oil control (if you don't know the temperature very well, you can also taste them while frying until they are crisp). The fried peanuts can be kept crisp for a long time by spraying a little white wine and stirring evenly. Put the peanuts aside to cool. Next, prepare vinegar juice, and put 2 tablespoons of sugar into 4 tablespoons of mature vinegar.

Add some soy sauce. Add a little salt, salt is the mother of all tastes, and add less salt to make vinegar juice more sour and sweeter. Mash garlic cloves, chop them into powder, put them in vinegar juice, and mix the vinegar juice evenly.

Pour the vinegar juice on the peanuts. Stir the vinegar juice and peanuts evenly. Put it in the refrigerator for a while. Frozen peanuts taste more crisp and refreshing (this step can also be omitted).

Tear off the mushroom root by hand.

Ingredients: Lentinus edodes root 150g coriander, a little soy sauce, 2 teaspoons of salt, a pinch of cumin powder 1.5 teaspoon of Chili powder 1 teaspoon of salad oil.

Exercise:

1. When cooking mushroom dishes, collect the picked mushroom roots, put them in fresh-keeping bags and keep them in the refrigerator.

2. pat all mushroom roots loose with a knife.

3. Sprinkle salt first and stir evenly; Then add soy sauce and mix well; Sprinkle with Chili powder and cumin powder and mix well.

4. Finally, add salad oil and a little chopped parsley and mix well.

5. Take a large plate that can be put into the microwave oven and spread all the pickled mushroom roots evenly.

6. Put the vegetables in the microwave oven and take them out after about 3 minutes of fire.

Chestnut beef pot

Exercise:

1, prepare chestnuts and peanuts.

2. Divide the spiced cooked beef into small pieces.

3. Pour the beef into the electric pressure cooker.

4. Pour chestnuts and peanuts into the pot.

5. Add the original beef soup.

6. Turn on the power, mix enough soup and boil the soup.

7. Cover, adjust the time and hold the pressure for 35 minutes.

8. Press chestnuts, peanuts and beef into the pot and adjust the taste.

9. Put chestnuts, peanuts and beef in a casserole and cook them while they are hot.