Raw ingredients:
Beef Lotus
Auxiliary ingredients:
Coriander, Carrot
Seasoning:
Light soy sauce, sugar, cooking wine, sesame oil, salt
Making:
1. Wash the beef, loosen with the back of the knife, cut it into thin shreds against the stripes, and marinate it with an appropriate amount of soy sauce, raw powder, sugar, cooking wine, sesame oil, and sesame oil for half an hour. Don’t have leaves for coriander (the leaves can be stir-fried in other dishes). Cut the roots into pieces and cut the carrots into shreds.
2. Put an appropriate amount of oil in the pot, heat it up, add shredded beef and stir-fry quickly, and stir-fry until the beef changes color and remove. Recharge a pot, add appropriate amount of oil, heat it up, add coriander root and shredded carrots and stir-fry. Add the beef and stir-fry, pour in a little sesame oil, and finally add appropriate amount of salt or soy sauce to season.
Okra fried shrimp
Raw materials:
okra , Shrimp
Auxiliary materials:
Ginger, garlic, chili (red, small)
seasoning:
cooking wine, salt, white pepper , salad oil, light soy sauce
making:
1, okra Wash and remove the roots, peel the shrimps off the shell, cut the back lightly without cutting it thoroughly, remove the shrimp thread , after washing, add cooking wine, salt, and white pepper to marinate and add it to taste. Cut the okra into segments, cut the ginger into shreds, and slice the garlic.
2. Pour oil into the wok, and the oil is a little more. When 50% hot, pour the shrimps into the grill and stir until cooked and serve.
3. Pour oil into the pot, add ginger, garlic, and red pepper to stir-fry to bring out the fragrance. Pour in the okra and stir-fry. If it is too dry, pour a little water along the edge of the pot. Add a little salt and light soy sauce to taste. Pour in the fried shrimp. Stir until the okra is brushed and sticky, then leave the pot and put it on the plate.
Fresh vegetable sauce roasted beef brisket
Ingredients:
Beef brisket, ginger, Apricot mushroom , Shiitake mushroom (dried), leek moss , carrots, colored pepper , yellow pepper , yellow pepper
Seasoning:
Barbecue sauce, plum wine
Making:
1. Prepare beef brisket, choose shiny, rosy color, a little fat is white or light yellow, with a slightly dry appearance or air-drying film, it is not sticky to the hands and has good elasticity. Put the brisket into the pot with cold water and bring to a boil. Boil and cook for 3-5 minutes, you can see blood foam. Remove the blanched beef brisket and cut it into pieces.
2. Stir-fry ginger slices in the wok. Then add the beef brisket and stir-fry. Stir until the beef brisket is golden. Add green plum wine and green plums and mix well. From the picture, we can see that I also added two green plums. Green plums are acidic and can make the beef brisket softer and softer.
3. Add water without beef brisket, bring to a boil over high heat and simmer over low heat for 90 minutes. Remove the ginger slices from the braised beef brisket. During the stew of beef brisket, you can prepare fresh vegetables. Soak the dried mushrooms in water. Cut the carrots into pieces, cut the leek moss into pieces, and cut the red and yellow pepper into pieces.
4. Add barbecue sauce to the wok and stir-fry. Add the olive mushrooms, cherry mushrooms and carrots to the stir-fried barbecue sauce; stir-fry until the mushrooms absorb the aroma of the barbecue sauce. Add the braised beef brisket and stir-fry for a while. Finally, add red and yellow peppers and leek moss and fry them and turn off the heat.
okra scrambled eggs
Ingredients:
Okra, native eggs
Seasoning:
Pepper powder, salt
Making:
1, Wash the okra and cut it into 2mm-long pieces. Beat the eggs into egg liquid, mix salt and pepper, and beat well.
2. Put the cut okra into the egg liquid and mix well. Pour appropriate amount of oil into the pot, heat until warm, and pour in the okra egg liquid.
3. Fry over low heat until the egg liquid is solidified, turn it carefully, fry the other side, fry until both sides are golden and then leave the pot, cut into small pieces and serve.
chopped pepper tofu
Raw materials:
Tofu, chopped pepper, garlic shoots , garlic
Seasoning:
Steamed fish soy sauce, cooking oil
Making:
1. Wash the tofu with clean water, then slice it, cut the garlic and cut the garlic shoots into pieces.
2. Place the tofu on a plate, spread a layer of chopped pepper on the tofu slices, cover it with plastic wrap, put a few holes in the microwave and take it out for 5 minutes, sprinkle with minced garlic and minced garlic. Add oil and steamed fish soy sauce to the bowl, put it in a microwave and take it out for 1 minute, and pour it on the steamed chopped pepper tofu while it is hot.
ginger duck slices
Ingredients:
Clean duck breast 250g ginger 150g millet spicy 5 garlic 4 scallions 4 green onions 1 tablespoon peanut oil
5 tablespoon rapeseed oil 1 tablespoon sweet noodle sauce 1/2 tablespoon soy sauce 1/2 tablespoon rice wine 1/3 tablespoon dried starch 1/3 tablespoon salt
Making:
1. Remove the skin of the duck meat with a knife.
2. Cut the ginger into slices and grip well with a little salt; cut the millet into two halves, slice the garlic, and cut the scallion into pieces.
3. Do not have duck skin. Cut the lean duck meat into thin slices, grind it with soy sauce, rice wine, dry starch and a little salt, and then add peanut oil to marinate for more than 6 minutes.
4. Medium heat, pour rapeseed oil in a clean pan. After the oil is cooked, turn off the heat and cool it a little. Turn on the medium heat and fry the duck meat until it is raw and then serve.
5. Add sweet noodles sauce to the base oil and stir-fry with low heat (to prevent splashing). Add garlic and millet and stir-fry spicy. Pour in ginger and stir-fry to bring the aroma. Add the fried duck meat and stir-fry quickly over high heat to taste evenly. Put the scallion slices before lifting the pot and stir-fry for two.
Dried beans braised pork
Ingredients:
Pork belly, dried beans, pork tenderloin
Auxiliary ingredients:
Onion, ginger, dried pepper, star anise, pepper html
Seasoning:
Light soy sauce, dark soy sauce, sugar, salt, cooking wine
Preparation:
1. Soak the dried beans in clean water, change to water 4 or 5 times until clean, then put them in the refrigerator to be refrigerated until overnight; cut the pork belly and tenderloin into a bowl, add 1 tablespoon of peanut oil and mix well.
2. Add pepper, star anise and dried chili shreds in the pot and stir-fry until the chili becomes darker, then add green onion and ginger to stir-fry. Pour in the slices of meat and stir-fry for a few minutes, then add light soy sauce, and continue stir-frying until the fat meat is translucent in color.
3. Add the dried beans cut into pieces, then add the water for soaking beans, and light soy sauce, dark soy sauce, sugar, cooking wine, salt, and boil over high heat. Stew on medium heat until the soup is thick and thick, then turn off the heat. Take the pot and put it in a tray.
