once saw an article that wrote: "When it comes to delicious food, you can always think about it, or you may be greedy. Observe before eating, think while eating, and simmer after tasting. Food is your natural instinct, chew quietly, and gently The aftertaste is extraordinary. Eating is a kind of happiness, tasting is a kind of fun, and the spicy, salty and sweet flavor of the transparent ink is a kind of happiness for those who eat it; Those who know how to eat will find peace of mind. "Taste it carefully and feel deeply!" Food has now become a part of our lives. Life should be walked slowly and lived slowly. Life does not need gorgeous clothes or sweet words. What life needs is to eat three meals a day and live in an ordinary way. Finish every day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for a wonderful life every day!
Homemade Kung Pao Chicken
Ingredients: 250g chicken breast, 4 green and red peppers each, fried peanuts, 50g green onion, 2 teaspoons (10g), 1 teaspoon minced ginger (5g), 1 teaspoon minced garlic (5g), 15 Sichuan peppercorns 6 dry red peppers 1 tsp salt (5g) 1/2 tsp cooking wine (3g) 2 tsp dry starch (10g) 2 tbsp rice vinegar (30ml) 1 tbsp soy sauce (15ml) 2 tsp sugar (10g) 2 water tablespoon (30ml) water starch 2 tablespoons (30ml) sesame oil 1 tablespoon (15ml)
Method:
1. Cut the chicken breast into 1cm dice, add salt (1/2 teaspoon), cooking wine and dry starch, stir evenly, and marinate for 5 minute. Cut the green onion into pieces slightly smaller than the chicken cubes, and cut the green onion and ginger into mince. Dice green and red peppers.
2. Put the garlic, onion and ginger into a bowl, add salt (1/2 teaspoon), white sugar, rice vinegar, soy sauce, water and water starch to make a juice and set aside.
4. Add the diced chicken and stir-fry until it changes color, add the green and red pepper diced, stir-fry for 10 seconds, pour in the prepared sauce, stir-fry over high heat for 1 minute, then add the fried peanuts.
Pork liver and lettuce porridge
Ingredients: half a bowl of rice, 200 grams of pork liver, 2 lettuces, and a small piece of ginger.
Method:
1. Boil a pot of porridge first, let it cool and then put the pot together in the refrigerator.
2. Wash the pork liver and cut into thin slices, marinate with raw oil, ginger slices and light soy sauce and store in the refrigerator.
3. Wash the lettuce, drain it, put it in a plastic bag and put it in the refrigerator.
4. The above 1, 2, and 3 are all done the night before.
5. After getting up in the morning, take out the porridge, pork liver and lettuce.
6. Put the white porridge on the induction cooker to boil, add the pork liver and lettuce and cook for 5 minutes.
7. Adjust the flavor and you can start eating.
Stir-fried preserved meat with double peppers
Ingredients: sausage, bacon, red pepper, green pepper, garlic, salt, light soy sauce.
Method:
1: Slice bacon and sausage, cut green pepper and red pepper into cubes and set aside;
2: Stir-fry garlic in oil, stir-fry cured meat until transparent, add green and red pepper and stir-fry;
3: Pour some water around the pot, add salt and raw pepper Season with smoke;
4: Stir-fry until the green peppers are broken and serve.
Sauerkraut and beef
Ingredients: 300 grams of beef, 150 grams of sauerkraut, appropriate amount of green onions, ginger, garlic, coriander, one egg white, half a small bowl of beer, soy sauce A little, a little salt, half a red pepper;
Method
1. Wash the beef and cut it into thin slices; the beef should be cut across the grain and the long fibers should be cut into sections, so that the fried beef will taste tender; put a little bit of beef into the slices Salt for seasoning; add egg white to make the beef more tender;
2. Pour in beer, the enzyme in the beer can decompose protein , which can increase the tenderness of the beef; add a little soy sauce for coloring;
3. Mix beef slices with onion, ginger, garlic, appropriate amount of coriander, egg white of one egg, half a small bowl of beer, soy sauce and salt, and marinate for at least 15 minutes.When marinating, shred the onion and ginger, slice the garlic cloves, and shred the red pepper;
4. Pour oil into the pot, the amount of oil should be slightly more, so that the fried beef will be fresh and tender; heat the oil until it is 70% hot, Pour the beef slices into the pot and stir-fry quickly;
5. During the frying process, some water in the beef will be fried. After the beef slices change color, pour out the fried soup and put the beef into a bowl. ;
6. Put a little base oil in the pot, stir-fry the onion, ginger and garlic until fragrant; add the pickled cabbage; stir-fry evenly to bring out the flavor of the pickled cabbage; add beef and red pepper shreds; stir-fry over high heat for 1 minute, and sprinkle with minced coriander; Serve ready to eat
White Chopped Chicken
Ingredients: 41 three-yellow chickens, an appropriate amount of onion and ginger, a little salt, an appropriate amount of cooking wine, an appropriate amount of light soy sauce, an appropriate amount of sesame oil, an appropriate amount of sugar, and a basin of ice water.
Method
1. Clean the three-yellow chicken, cut the green onion and ginger and set aside;
2. Put the chicken in the pot, pour in water to cover the chicken, add the green onion and ginger cooking wine, bring to a boil over high heat, skim off the foam, and simmer for 5 minutes. , then turn off the heat and simmer for 20 minutes;
3, then take out the chicken, soak it in ice water to cool, and finally take it out and chop it into pieces;
4, use chicken soup, light soy sauce, white sugar, green onion and ginger to make a sauce, and dip it in Just eat it.
Soybean braised pork ribs
Ingredients: 1 pound of ribs, 150g of soybeans, ginger, soy sauce, cooking wine, salt, ginger and garlic in appropriate amounts
Method: 1. Wash the soybeans, add a little soy sauce, add water, then put it in a pressure cooker and simmer for 20 Minutes
2. Chop the ribs into small pieces, blanch and set aside.
3. Pour oil into the pot, add shredded ginger and garlic, add the ribs, add a little soy sauce and cooking wine and stir-fry until fragrant. After the meat is colored, pour it into the pressure cooker and simmer with the soybeans.
4. After simmering together for 20 minutes, add salt and stir evenly, then take it out of the pot
fennel beef
Ingredients: 400 grams of beef tenderloin
Ingredients: 150 grams of enoki mushrooms, 10 grams of garlic cloves, sesame seeds 5 grams, 150 large pods of rice gram
Seasoning: 50 grams of vegetable oil, 10 grams of refined salt, 5 grams of MSG, 10 grams of bean paste, 5 grams of roasted chicken sauce
Method:
1. Rinse the beef with a knife and put it into the sea pot, marinate until it tastes delicious, take it out and slice it ;
2. Wash and stir-fry the enoki mushrooms and put them on the bottom of a deep plate;
3. Set the pot over high heat and heat the vegetable oil until it is 60% hot. Add the water chestnuts, bean paste, dried pepper sections, and roasted rooster sauce and stir-fry until fragrant. Pour in the beef slices and adjust. Add a little stock, simmer the beef until tender, adjust the salt, take it out of the pot, put it into a bowl lined with enoki mushrooms, and sprinkle with sesame seeds and chopped green onion.
Pearl meatballs
Ingredients: 100g glutinous rice, 200g pork stuffing, 5 shiitake mushrooms, carrots, 1 eggs, 1 egg (only egg white) 20g minced green onion, 20g minced ginger, 2 tbsp sesame oil (30ml), 1 tbsp cooking wine (15ml), 2 light soy sauce tablespoon (30ml) 1/2 teaspoon salt (3g) 1 teaspoon chicken essence (5g)
Method:
1) Wash the glutinous rice 5 hours in advance and soak it, remove and drain the water and set aside. Soak the mushrooms in warm water at 40 degrees Celsius, wash and chop into fine pieces.
2) Wash the onion and ginger and chop into pieces. Peel and wash the carrots and cut into fine pieces. Put the meat filling into a bowl, add the minced onion and ginger, sesame oil, light soy sauce, salt and chicken essence, stir well and marinate for 15 minutes. Then add egg white, minced mushrooms and minced carrots, stir well with chopsticks in a circular motion in the same direction.
3) Use your hands to roll the meat filling into small balls, put it into the glutinous rice and roll it with a layer of rice. Gently press the surface with your hands so that part of the glutinous rice can be pressed into the meat filling.
4) Place the prepared pearl meatballs into a steamer or plate and steam over high heat for 10 minutes.
Fried pork slices with bitter melon
Ingredients: 1 bitter melon; 100 grams of pork tenderloin; 3 grams of salt; 10 grams of cooking wine; 10 grams of starch; 15 grams of cooking oil;
Method:
1. After buying the bitter melon, soak it in water, then Scrub the surface clean with a brush. Cut the bitter melon in half, scrape out the pulp with a spoon, and try to scrape the white part as clean as possible.
2. Cut into thin slices, sprinkle with a spoonful of salt, pinch evenly with your hands, and let stand for about 15 minutes.
3. Cut the pork tenderloin into slices, add cooking wine, a little salt and dry starch, knead evenly with your hands, and let it sit. Rinse the salted bitter melon with water and drain. Before putting the meat slices into the pan, pour some cooking oil and mix well so that they will not stick together when put into the pan.
4. Heat the oil in the pan, add the meat slices and use chopsticks to spread them out. When the meat slices turn white, remove from the pan and set aside. Use the remaining oil in the pot to stir-fry bitter melon slices for about two minutes until the bitter melon is soft (fry a few times if you like the crispy texture)
5. Pour in the oily cooked meat slices just now, stir-fry for a while, and add salt. Remove from the pan.
Oyster sauce lettuce
Ingredients: 400g lettuce, 20g oil, 1 garlic, appropriate amount of salt and oil
Method: 1. Remove the stems of the lettuce, break it up and wash it.
2. After the water in the pot boils, add some salt and a few drops of oil, blanch the lettuce for a few seconds and immediately remove and drain.
3. Crush the garlic, remove the skin and chop into fine pieces.
4. Heat a small amount of oil in a pot for 7 minutes, add garlic and stir-fry until fragrant, then add oil and stir-fry.
5. Add some water to boil, then pour in water starch to thicken the gravy.
Stir-fried peas with shiitake mushrooms
Ingredients: 300g peas, 8 dried shiitake mushrooms, 3g pepper powder, 5g salt, 15ml water starch, salad oil, red peppercorns
Method:
1. Wash the dried shiitake mushrooms, soak them in warm water, and cut them Cut into dices slightly larger than peas. Keep the water used for soaking the mushrooms for later use, do not throw it away.
2. Put the wok on the fire, pour in an appropriate amount of oil, heat it to 70% over medium heat, add the pepper powder and stir-fry until fragrant.
3. Add in diced mushrooms and peas and stir-fry evenly.
4. Pour in appropriate amount of mushroom water, cover the pot and simmer for 5 minutes.
5. Add salt, pour in water starch, stir-fry evenly and serve. Finally, sprinkle with a few red peppercorns to garnish.
Broad bean scrambled eggs
1. Broad beans
2. Peel
3. Cut the ginger and garlic as shown.
4.2 eggs and mix well.
5. Put a little oil in the pot
6. Put the eggs in the pot and stir-fry them
7. Take the eggs out of the pot
8. Add the ginger and garlic to the pot and sauté until fragrant.
9. Add broad beans to the pot and stir-fry evenly
10. Add salt, a little water and simmer for 1 to 2 minutes.
11. When the watercress is cooked, add sesame oil, chicken essence, and finally the eggs and stir-fry evenly.
Spicy Crispy Chicken Gizzards
Ingredients: Chicken Gizzards , coriander, ginger, garlic, onion, homemade sauce
Method: 1. Wash the chicken gizzards, rub them with salt for a while, then wash them with water; chop the coriander, ginger Slice, mince garlic, and shred onion.
2. Pour water into the pot, add chicken gizzards, two pieces of ginger and a little cooking wine, cook over high heat for 15 minutes, take out, cool and slice.
3. Pour a little oil into the pan, heat it up and pour it into the homemade sauce to stir the aroma. Pour into the chicken gizzards, add onions and coriander, and mix well.
4. Homemade sauce: stir together salt, pepper powder, chili powder, minced garlic, minced ginger, soy sauce, vinegar and a little sugar.
Zhixiang green beans
Ingredients: 1 small handful of green beans, half a carrot, salt, balsamic vinegar, sugar, light soy sauce, sesame oil, cooked white sesame seeds;
Method: 1. Remove the string beans from the green beans and cut them into thin slices. Shredded beans, cook them in a pot of boiling water for about 3 minutes.
2. Drain the cooked shredded beans into cold water, drain off the excess water and put them in a large bowl.
3. Blanch the shredded carrots in a pot of boiling water. Let cool, put it together with the shredded beans, add salt, balsamic vinegar, sugar,
4, light soy sauce, and sesame oil, mix well, put it into a plate, and finally sprinkle with cooked white sesame seeds to decorate.
Spicy Chicken
Ingredients: 350g boneless chicken legs, 1 bowl of dried chili, 30 Sichuan peppercorns, 3 slices of green onions, 3 slices of ginger, 41 garlic cloves, 1 spoon of cooking wine, 1 spoon of soy sauce chicken juice, 1 tsp of salt, 1 sugar small spoon, 1 small spoon of light soy sauce, 1 small handful of sesame seeds
Method:
1. Cut the chicken into pieces, marinate it with cooking wine, soy sauce chicken juice and salt. Be sure to add enough salt. The whole dish will be salted at one time.
2. Slice onion, ginger and garlic. Cut the peppers into sections, leaving the seeds if they can be spicy; if not, remove the seeds.
3. Put more oil in the pot. When the oil is about 60-70% hot, add the chicken pieces and start frying. Take them out when they are slightly burnt.
4. Continue to heat the oil in the pot until it is 90% hot, then pour the chicken pieces back in, fry until brown, and then take them out.
5 This is what fried chicken nuggets feel like. Leave some oil in the pot, turn on low heat, and add Sichuan peppercorns.
6. After the Sichuan peppercorns are fragrant, add the ginger and garlic slices and continue to stir-fry over low heat until fragrant. Add the dried chilies and continue to stir-fry until the chili flavor develops. At this time, add the chopped green onions and stir-fry until soft.
7. Pour in the fried chicken pieces, stir-fry evenly, and add a little sugar and light soy sauce to taste. Sprinkle in a handful of white sesame seeds and stir-fry again. It’s ready to be plated!
Tomato and Egg Noodles
1. Wash the tomatoes and soak them in boiling water for a while. Remove and peel, cut into pieces and set aside. Beat the eggs and set aside.
2. Heat the oil in a pan, pour in the egg liquid, stir-fry and serve.
3. Leave the base oil and sauté the onions and garlic until fragrant.
4. Add tomatoes and stir-fry, add appropriate amount of sugar. Pour in appropriate amount of boiling water. Add salt to taste, when the tomatoes are thickened add the scrambled eggs, stir-fry until even and serve.
5. Boiled noodles
Carrots and double bamboo shoots
Ingredients: lettuce, fresh spring bamboo shoots, carrots, garlic, onions, dried chilies, salt, oil, chicken essence
Method
1. Peel the lettuce and cut into small pieces; Peel the carrots and cut into small pieces, Wash the fresh bamboo shoots and cut into pieces; slice the garlic, cut the dried chilies into sections, and chop the green onions into finely chopped pieces.
2. Blanch lettuce and carrots; boil bamboo shoots in boiling water for 3-5 minutes, remove and drain, put in a plate, add salt and chicken essence and mix well.
3. Heat the pan, add oil and stir-fry the garlic slices and dried chili until fragrant, then sprinkle in the chopped green onion.
4. Pour the hot oil with seasoning into the plate with lettuce, fresh bamboo shoots and carrots and serve.
【 fish-flavored shredded pork 】
Main ingredients: 300g pork tenderloin, 10g black fungus, winter bamboo shoots100g, 2 cloves garlic, 1 section of green onion, 50 pickled peppers, 10g pickled ginger
Accessories: light soy sauce 15 ml each of balsamic vinegar, white sugar and cooking wine, 30 ml water starch, salt, stock and oil
Method:
1. Wash the pork tenderloin and cut it into 0.3cm thick shreds. Put the shredded pork into a bowl, add 1 tablespoon of water starch and 2g of salt, mix well, and marinate for 20 minutes.
2. Cut the winter bamboo shoots into thin strips similar to the shredded meat and set aside. Soak the black fungus in cold water (about 40 minutes), remove the stems and cut into shreds for later use.
3. Chop the soaked peppers, soaked ginger, green onions and garlic into fine pieces respectively.
4. Put minced green onion, light soy sauce, balsamic vinegar, white sugar, cooking wine, stock and the remaining water starch (1 tablespoon) into a bowl and mix thoroughly to form a gravy. Set aside.
5. Heat a wok over high heat, add oil and heat until it is 50% hot. Add the shredded meat and quickly break it up. When it changes color, take it out and set aside.
6. Leave the bottom oil in the pot, heat it to 50% heat, add the minced ginger, minced garlic, and minced chili pepper and stir-fry until the red oil comes out.
7. Add the shredded pork, shredded winter bamboo shoots and shredded fungus and stir-fry for a while. Pour in the gravy and stir-fry evenly.
Mapo Tofu
Ingredients: Southern tofu500g, 100g beef, a little salt, 5g soy sauce, 5g ginger, 5g garlic, 5g pepper, 5g cooking wine, 5g Pixian bean paste, 3 chili powder grams, 5 grams of shallots, 3 grams of sugar, and appropriate amount of vegetable oil.
Method:
1. Cut the onion, ginger and garlic into small pieces, and chop the Pixian bean paste into small pieces and set aside.
2. Cut the beef into small pieces and set aside.
3. Bake the Sichuan peppercorns in a dry pan over low heat until brown, take out, roll into thin noodles and set aside.
4. Cut the tofu into small pieces, blanch it in salted boiling water until it floats, remove and drain.
5. Heat the oil in a pan, stir-fry beef cubes in warm oil until crispy and fragrant.
6. Add Pixian bean paste and chili noodles and stir-fry over medium-low heat until fragrant and red oil comes out.
7. Add the chopped green onions and ginger and continue to stir-fry over low heat.
8. Add salt, sugar, soy sauce and cooking wine, add a little hot water and bring to a boil.
9. Add tofu and bring to a boil over medium heat to reduce the juice.
10. Add some thin gravy, spread evenly, and sprinkle with garlic sprouts (chopped green onions) and prepared peppercorns.
Fried pork slices with fungus
1. Prepare all the ingredients, wash and set aside. ( Fungus needs to be soaked in cold water in advance)
2. Remove the green peppers and red peppers and cut them into thin strips, and cut the fungus, garlic and meat into small pieces. Mix the meat with a little light soy sauce and marinate for 10 minutes.
3. Turn on the heat, heat the pot and add oil.
4. After the oil is hot, add the garlic slices and fry until they are slightly fragrant.
5. Add the marinated meat slices and stir-fry until the meat slices change color.
6. Add green pepper and red pepper and stir-fry a few times.
7. Add the fungus and stir-fry, add salt and stir-fry until cooked.
8. Add oil and thirteen spices and stir-fry evenly before serving.
Cumin lamb chops
Ingredients: lamb chops, onions, pepper, salt, cumin , carrots, peppercorns
Method: 1. Wash and cut the lamb chops into pieces, soak in cold water for twenty minutes and a half. Remove the blood water, which will help remove the mutton smell. Half the onion, cut into large pieces
2. Put the soaked lamb chops, large onions and some peppercorns into a pot with cold water, bring to a boil over high heat
3. After boiling, Skim off the blood foam, turn to low heat, and simmer for 45 minutes. Remove the lamb chops and set aside. Keep the original soup for stewing the lamb chops. You will use
4 later. Cut the carrots into cubes and set aside. Cut the remaining half of the onion into small pieces. Set aside, mince the coriander, and prepare all the ingredients.
5. Add a little oil to the pan. Because the lamb chops themselves have grease, don’t put too much oil.
6. After the oil is hot, add the lamb chops, fry them until brown, and fry them dry. Stir-fry the fat on the lamb chops as dry as possible, so that it tastes more fragrant
7. Add chopped onions and stir-fry until fragrant. Sprinkle in cumin seeds. Sprinkle in pepper powder and chili powder and stir-fry until fragrant. Add carrots and stir-fry until fragrant
8. Add three spoons of the original soup, cover and simmer over high heat for 5 minutes. This step is mainly to make the lamb chops more flavorful. Remove from the pot, add salt and MSG to taste, and sprinkle with minced coriander.
Stir-fried mushrooms
Ingredients: shiitake mushrooms, apricot abalone Mushrooms , oyster mushrooms, carrots, soy sauce, oil, hot pepper, ginger, garlic, salt, oil, dried pepper
Method:
1. King oyster mushrooms, shiitake mushrooms sliced, and oyster mushrooms cut into thick shreds. Boil it in boiling water, then use cold water to control the moisture.
2. Leave the bottom oil in the pot, sauté the sauce and dried chili peppers. Add mushrooms and stir-fry, add peppers and carrots and stir-fry.
3. Add soy sauce, consume oil, stir-fry for a while, and add minced garlic. Finally sprinkle with salt, take out of the pan and serve on a plate.
Spicy stir-fried kidneys
Ingredients: appropriate amount of onions, appropriate amount of black fungus, pork kidneys 2, 2 green onions, 1 ginger, 3 cloves of garlic, optional dried chili, a little cooking wine, a little oyster sauce, a little light soy sauce, chicken essence Appropriate amount, appropriate amount of bean paste, a little sugar, a little pepper powder, a little balsamic vinegar, any peppercorns
Method
1. Wash the pork kidneys.
2. Cut in half.
3.Tear off the fascia.
4. Remove the white part.
5. Cut the hole vertically without cutting it off.
6. Cut a row of slits across and cut into strips. After cutting, soak in water to remove the fishy smell.
7. Soak black fungus in hot water.
8. Shred the ginger, smash the garlic, dice the green onions, cut the green onions into flowers, cut the dried chilies in half, and cut the onions into shreds.
9. Prepare a small bowl, mix in a spoonful of light soy sauce, a spoonful of vinegar, a little sugar, a spoonful of cooking wine, a spoonful of oyster sauce, pepper powder, and chicken essence and set aside. Take out the soaked kidney flowers and drain.
10. Heat oil in a pot, add a tablespoon of Pixian bean paste, onions, ginger, garlic, Sichuan peppercorns, and dried chilies and stir-fry over low heat until the red oil smells fragrant.
11. Add onion, fungus and stir-fry evenly.
12. Pour in the kidney flowers and stir-fry over high heat.
13. Pour in the prepared sauce and stir-fry over high heat until the kidneys are cooked.
14. Sprinkle chopped green onion before serving.
【Sauerkraut Fish】
Ingredients: 350g grass carp, 200g sauerkraut
Accessories: 5g starch, 3g salt, 40ml cooking oil, 6ml cooking wine, 3g pepper, 10g ginger and garlic, chives, coriander Appropriate amount of 2 grams of chicken essence, 5 grams of sugar
Method:
1, cut grass carp into slices
2, marinate with salt, cooking wine, and starch for half an hour
3, process garlic, chives, coriander, and ginger separately
4, wash sauerkraut, Soak in water for 1 hour, remove and squeeze out the water and cut into pieces
5. Heat oil in a pot, add peppercorns, garlic and ginger and saute until fragrant
6. Add pickled cabbage and stir-fry until fragrant
7. Add appropriate amount of water and sugar and mix well
8. Wait Boil the water in the pot, put the fish fillets in and simmer for a while until the fish is cooked
9, finally add the chicken essence and mix well.
Pepper-flavored ribs
Ingredients: Lemon slices, ribs, green onions, ginger, bay leaves, Sichuan pepper, star anise, dried chili wild mountain pepper Rice wine, salt, soy sauce, soy sauce, cooked sesame seeds, chives, chopped peanuts
Method:
1. First chop the good ribs into pieces, remove them from the boiling water.
2. Add onion, ginger, lemon slices, bay leaves, Sichuan peppercorns, star anise, and dried chili peppers to the boiling water. , wild mountain pepper, add pork ribs, add rice wine and cook for an hour
3, add salt and dark soy sauce to taste and color, take out and beat a little cornstarch,
4, fry in oil until golden brown and take out, sprinkle with cooked sesame seeds, chives and chopped peanuts Ready to
Fried Eggplant with Garlic
Ingredients: eggplant, a little salt, egg yolk, minced green onion, minced garlic, white sugar, light soy sauce, chicken powder, starch, stock, oil.
Method: 1. Peel and wash the long eggplants, cut them into thick slices and cut them with a cross-cut knife, salt them to taste, pat them with dry starch, and dip them in the egg yolk liquid;
2. Put the oil in the pot and put it on the fire. The oil temperature is 40% When hot, add eggplant slices and fry until golden brown, take them out;
3. Leave remaining oil in the pot, add onion and garlic when the oil is hot, stir-fry until fragrant, pour in a little stock, salt, light soy sauce, sugar, chicken powder, Thicken the gravy with water starch, and finally pour it on the eggplant.
Di Sanxian
Main ingredients: potatoes, eggplants,bell peppers
Seasoning; appropriate amount of starch, soy sauce, salt, vinegar, sugar, garlic, chicken essence, appropriate amount of cooking oil
Preparation method :
1. Wash the eggplant and cut it into hob pieces.
2. Marinate the eggplant with salt for 5 minutes, squeeze out the soup, add dry starch and stir evenly so that the eggplant is evenly coated with dry starch.
3. Remove the stems from the bell pepper and cut into pieces. Peel the potatoes and cut into pieces the same size as the eggplant.
4. Take a bowl and add soy sauce, salt, sweet and sour starch chicken essence and a small amount of water to blend into a sauce.
5. Put the potatoes into the oil pan and fry until the surface is crusted and can be pierced with chopsticks. Remove and drain.
6. Put the eggplant into the oil pan and fry until golden brown, remove and drain.
7. Leave the oil in the pot and sauté the chopped garlic until fragrant. Pour in the sauce and boil until thick.
8. Pour in the oiled eggplant and potatoes and bell peppers.
9. Stir fry quickly and evenly so that every ingredient is evenly coated with the soup.
Boiled fish fillets
Ingredients: 100 grams of salmon, 200 grams of lettuce.
Production method:
1. Wash the Norwegian salmon, slice it into slices, and soak it in a little cooking wine.
2. Put oil in the pot. After the oil is hot, add the salmon fillets and cook for a while.
3. Pour the sauce into the pot and bring to a boil.
4. Wash the lettuce, tear it into small pieces and put it in a bowl.
5. Place the salmon fillets on top of the lettuce and pour the boiled sauce on top.
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