Once read an article that reads: "In the present, you can always think about something, or be greedy. Observe before eating, think during eating, and simmer after tasting. Eating is nature, chew quietly and savor gently, with an extraordinary charm. Eating is a kind of happiness, tasting is a kind of interest, and feeling the spicy, salty and sweetness in the text is even more a kind of happiness. Those who can eat get a warm stomach enjoyment; those who can eat find a calmness in their hearts." Savor it carefully and have deep insights! Food has now become a part of our lives. Life, walk slowly and live slowly. Life does not require gorgeous coats or sweet words. What life requires is to eat three meals a day and spend every day lightly. Each of us has our own living habits. In order to meet each person’s different dietary needs, we will select different dishes every day to share with everyone, and cheer for the wonderful life every day!
Fried meat, frying fungus
Ingredients: Pork tenderloin , black fungus, onion, ginger, soy sauce, oil, starch, salt
Method:
1, fungus soak it to remove roots and impurities;
2, cut the scallion into sections, slice the tenderloin, and slice the ginger;
3, heat the oil in the pot, pour the ginger slices into the pot and stir-fry until white;
4, put the fungus into the pot and stir-fry until crackling sounds, then add the scallion segments, and finally add soy sauce and salt to season. Drop water and starch before leaving the pot to add thin starch.
yam porridge
Ingredients Huai yam tablets, fresh yam 120 grams, 50 grams of japonica rice
Method 1. After washing the japonica rice, put it in the pot with the yam tablets (it is better to use enamel pot or casserole), add appropriate amount of water, and cook into thin porridge.
2. You can also grind the dried yam into powder first, and cook until the rice is broken and the soup is thick. Add yam powder and cook together.
3. If you use fresh yam, peel off the skin, wash, cut into diced shapes, and cook with rice.
minced meat potato slices
Method: 1. Peel the potatoes into 5mm thick potato slices ;
2. Mix the ground pork, soy sauce, sesame oil, and pepper in a small bowl and marinate for later use;
3. Heat the wok over medium heat, pour in oil, then pour in the potato slices and fry until the edges turn golden brown, and serve;
4. Then pour in the garlic, stir-fry, then pour in the pickled ground pork, and stir-fry until white;
5. Then add the fried potato slices, pour in water and soy sauce, cook until boiling, cover the pot, turn to low heat and simmer for 5-7 minutes;
6. Serve it and add chopped green onion.
Refill meat
Ingredients: pork, oil, salt, starch, cooking wine, sugar, bean paste, celery, colored pepper ,
Method
1. Wash the pork and cut it into slices, add salt and cooking wine and stir evenly to marinate for 7 or 8 minutes. Wash the colorful peppers and celery. Cut the peppers into pieces and cut the celery into pieces and set aside. Pat the marinated slices with dried starch.
2. Fry the meat slices in a pan and fry until golden brown, remove and drain the oil for later use.
3. Put the oil pan, put the colored peppers and celery into the pan and put them out and set aside.
4. Then put the oil pan, stir-fry the green onion and ginger into the pan, stir-fry with bean paste, add salt, add sugar, stir-fry with meat slices, stir-fry with colored peppers and celery in the pan, stir-fry evenly, then leave the pot and serve on a plate.
Spicy chicken nuggets
Ingredients: 1 tender rooster (about 1000 grams) 20 grams each garlic, 50 grams of garlic sprouts, 5 ginger and dried chili, 50 grams of bean paste, 3 grams of salt, more than 20 peppercorns, 15 grams of sauce, 75 grams of cooking oil, 400 grams of soup, 25 grams of pepper flour, cooking wine, 20 grams of sesame oil, 20 grams of sesame oil
Method:
1. After killing the chicken, remove the internal organs and head and feet, wash and chop into pieces.
2, ginger and garlic are sliced, cut the garlic seedlings into inches, and remove the stems of the dried peppers into sections.
3. Put cooking oil in the pot and cook 50% hot. Add dried peppers and stir-fry for a while. Remove the stems and cut into sections. Then add chicken pieces, salt and pepper to dry water. After drying the water, transfer to the side of the pot.
4. Add bean paste and soy sauce. When the oil is red, add cooking wine, ginger and garlic. When stir-fry the sauce, add chicken pieces. Add juice to medium heat and pour sesame oil into the pot.
spicy chicken
till the sauce is red.
2 , cut dried chili and millet pepper into small pieces;
3. Cook an appropriate amount of oil in the pan, add 2 slices of ginger, 2 green onion slices and 1 gram of pepper, stir-fry, then add diced chicken and continue stir-frying, then add dried chili to stir-fry;
4. Add half a spoonful of sweet noodle sauce, stir-fry cooking wine and fermented with Wei Damei for about 1 minute, then add water, just after the chicken is over;
5. Put the millet pepper and simmer for a while in medium heat. When a little juice is left, add screw pepper , stir-fry the garlic cloves quickly, and then add a little oil to the pan.
meat stuffed pepper
Ingredients: 300 grams of fat and lean pork, 8 green peppers, scallions, garlic, salt, sugar, 1 teaspoon of corn starch, light soy sauce, dark soy sauce, cooking wine, chicken essence, pepper powder
Method:
1. Wash the pork and chop it into minced meat, expand the meat foam into a bowl, add chopped garlic and green onion and stir. Then add an appropriate amount of salt, sugar, corn starch, light soy sauce, dark soy sauce, cooking wine, chicken essence, cooking oil, pepper and minced meat together and mix well to make a meat filling.
2. Wash the green peppers, remove the seeds inside, fill the peppers with meat filling, and then stir in turn.
3. Add cooking oil to the pan and heat it, add the stuffed peppers, fry the meaty side first, fry until golden brown, then turn over, fry until cooked and put it in a plate for later use.
4. Take a small bowl and put a little sugar, light soy sauce, corn starch and a little water and mix well. Then pour a little oil into the pot and heat it, pour in the prepared sauce, boil the sauce and pour it on the peppers on the plate.
Octopus fried potatoes
Ingredients: 12 small octopus, 2 potatoes, 1 onion, 1 tablespoon of lemon juice , 2 teaspoons of bell pepper powder, 2 cloves of garlic, thyme , salt, black pepper
Method:
1. Cut the onion and garlic and set aside;
2. Boil a pot of water and add small octopus;
3. Cook the potatoes for 10 minutes until slightly soft, remove and let cool;
4. Cut the potatoes into pellets; heat the pot over medium heat, add a little olive oil, add potato pellets until golden brown, and serve;
5. Use the same pot, add garlic and onion to stir-fry;
6. Add small octopus, potatoes, bell pepper powder, lemon juice and thyme and stir-fry well;
7. Add salt and black pepper to taste, sprinkle with parsley, and you will be done.
Sauce-flavored tenderloin
Ingredients: pork tenderloin, cooking wine, egg white, starch, bean paste, chopped green onion, sugar, dark soy sauce, chicken essence.
Method:
1. Cut the pork tenderloin into thin strips, add cooking wine, egg white and starch to grind.
2. Put bean paste, chopped green onion in a bowl, add a spoonful of sugar, add appropriate amount of dark soy sauce, chicken essence, and water, and mix well.
3. Put the bottom oil in the pot, add shredded tenderloin and stir-fry over low heat.
4.When the shredded pork changes color, pour in the prepared sauce and reduce the juice over low heat.
Sweet and sour lotus root
Ingredients: 500 grams of lotus root, 1 carrot, 10 grams of ginger, 15 grams of garlic, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of white vinegar, 5 spoons of water, 2 spoons of tomato sauce, 5 grams of corn starch
Method
1, peel lotus root and carrots, cut into pieces with a hob knife, mix soy sauce, sugar, white vinegar, tomato sauce, etc. into sweet and sour sauce .
2. After boiling water, add lotus root and carrots to cook for a while, drain the water after the rawness is broken.
3. Add the golden dragon croaker and golden ratio to mix oil in the wok, heat it up and stir-fry the ginger and garlic, add carrot pieces and lotus root pieces, and stir-fry.
4. Add sweet and sour sauce, mix well and then turn to medium-low heat to allow the carrots and lotus root to absorb the sweet and sour sauce.
5. Finally, add water and starch and stir-fry well, sprinkle with scallions and serve.
cumin potato slices
Ingredients: potatoes, onions, dried peppers, peppers, ginger, garlic, salt, light soy sauce, chicken essence, shallots, white sesame, cumin
Method:
1.? Cut the potatoes into thin slices, soak them in clean water for about 5 minutes, cut the onion into small pieces
2.? Heat the oil, fry the potatoes until they change color, put them on the side, Heat the oil, add the onion and stir-fry until the slight aroma of
3.? Then pour in the prepared seasoning, cut the dried peppers in half, cut the pepper, ginger and garlic into small particles, cut the green onion into long sections, stir-fry for a while after putting it in the pot, until the aroma of ginger and garlic comes out
4.? Then add the fried potatoes and light soy sauce and stir-fry for a while, then add salt, cumin and chicken essence, and you can get out of the pot.
garlic yellow fried dried tofu
Ingredients: garlic yellow 180g, 90g tofu, 8g red dried peppers, 1 stitch pepper, appropriate amount of salt, 1 tablespoon of light soy sauce
Method
1, cut the dried tofu strips, cut the garlic yellow into sections, cut the red pepper into small pieces
2, hot pan and infus oil until 6 minutes, add the dried tofu and chili, stir-fry for half a minute
3, add garlic yellow, salt and light soy sauce, stir-fry quickly for 2 minutes You can turn off the heat and sprinkle some string peppers and decorate them.
juice chicken wings
Ingredients: 5 chicken wings, a little spicy millet, a little green chili, coriander, rice vinegar, light soy sauce, oyster sauce, salt, sugar, pepper, salad oil, garlic rice
Method:
1. Wash the chicken wings and cut the surface to facilitate the taste. Put it in cold water, boil it for ten minutes, and cool it quickly.
2. Prepare the juice, cut the millet into spicy rings, cut the green pepper into rings, chop the coriander, slap the garlic, then add 2 tablespoons of rice vinegar, a tablespoon of light soy sauce, 1 teaspoon of oyster sauce, a teaspoon of salt, and a teaspoon of sugar.
3. Add pepper to hot pot and fry it, and pour the oil into the juice.
4. Put the chicken wings in the juice and soak them for more than half an hour to let the chicken wings taste.
Meat-filled tofu
Ingredients: tender tofu 1 pieces, 1 liang of lean meat, 1 mushroom, a little chopped green onion
Method:
1. Chop the lean meat and mushrooms, add salt and mix well;
2. Cut the tofu into two pieces, dig a hole in the middle of each tofu but do not pass through the bottom, fill the minced mushroom into the hole;
3. Put it in a bowl and sprinkle a little salt and drop a few drops of sesame oil;
4. Put it in a pot and steam it for 15 to 20 minutes.
Kuaishou Kelp Head
Ingredients: Kelp Head, Dutch Beans , millet pepper, light soy sauce, aged vinegar, salt, fruit and vegetable powder
Method:
1. Wash the kelp head, soak it overnight in advance, cut it into diamond-shaped slices, and then steam or cook it.
2. Cut the Dutch beans into diamond-shaped slices and blanch them in water, and cut them into slices of millet peppers.
3. Put all the ingredients in a bowl, add seasonings and mix well.
Tofu fried cabbage
Ingredients: marinated tofu, cabbage, dried peppers, dark soy sauce, light soy sauce, salt, onion, ginger and garlic
Method:
1. Cut the tofu into small pieces, cut the cabbage into shreds, prepare the scallion, garlic slices, ginger slices, and pepper slices;
2. Add a little oil to the pot, and after the oil is hot, add the ginger slices, garlic slices, chili slices and chopped green onion in turn, stir-fry;
3. Add shredded cabbage and stir-fry. Add seasoning. Dark soy soy. Stir-fry to get the moisture of the shredded cabbage;
4. Add tofu cubes. At this time, stir-fry lightly and use the soup produced from the cabbage to stew the tofu;
5. After the surface of the tofu changes color, stir-fry carefully and release it out of the pot.
Spicy tofu
Method 1. Prepare the ingredients and soak the tofu in light salt water for 10 minutes. This way, the tofu can be firmer and can also remove the bean smell
2. Cut the tofu into pieces
3. Cut the scallion
4. Heat the oil pan and stir-fry the scallion
5. Add two bowls of water to the pot
6. Add light soy
7. Add cooking wine to further remove the tofu smell
8. Carefully add the tofu cubes and boil over high heat. After the water boils, be sure not to turn the tofu with a spatula. You can gently shake the pot to avoid sticking to the pot
9. When the soup decreases, add sugar
10. Add mushroom sauce
11. Add salt to season
cumin scallion beef scent
Ingredients: beef willow, lettuce, chili sauce, cumin powder, cooked sesame powder. Salt, cooking wine, corn starch.
Method
1. Add beef slices, then add salt, cooking wine and starch nano bowls to taste and sizing. Add other lettuce slices, add salt and put them in a boiling pot to boil, and remove the bottom of the plate.
2. When the oil is burned to 40% of the calories, the oil from the beef slices has already overflowed and pour out the oil to use. Add oil in the pot, add fragrant soy sauce and millet peppers to stir-fry, add beef slices and stir-fry, sprinkle with chopped green onion, cumin powder and sesame , and fry a small plate
rotten skin meat roll
Ingredients: 250 grams of pork filling, 2 large pieces of tofu skin, salt, soy sauce, MSG, chopped green onion, minced ginger, five-spice powder, sesame oil 1 egg, appropriate amount of starch;
Method:
1. Add chopped green onion, minced ginger, five-spice powder, salt, soy sauce, MSG, sesame oil to the meat filling and mix evenly;
2. Add an egg and add an appropriate amount of starch (add starch to make the meat filling produce some stickiness);
3. Mix the eggs and starch with the meat filling evenly, and stir for a while;
4. Two large pieces of tofu skin, spread the stirred meat filling on the tofu skin, and leave one piece at one end without filling the meat filling;
5. Slowly roll up along one side of the tofu skin, and then on the edge of the tofu skin; apply wet starch to glue the meat roll;
6. Use a toothpick to pierce holes in the rolled meat roll to prevent the meat rolls from bulging when steaming;
7. Roll the meat into a steamer, steam for 15-20 minutes, take it out and cool it and cut it into large slices;
Purple Potato Sesame Cake
Ingredients: 300 grams of purple potato, appropriate amount of cooked white sesame seeds, 50 grams of glutinous rice flour, 30 grams of sugar, and 50 grams of milk;
Method:
1. Wash the purple potato and peel it. Peel and then steam purple potatoes to make the purple potato taste sweeter and easier to steam;
2. Steam the purple potato in a pot and steam over high heat for about 30 minutes; steam until the purple potato blooms, steam it thoroughly;
3. Press the steamed purple potato into a paste, and press it more delicately, so that it tastes more delicate;
4. Add sugar, and the amount of sugar can be added according to your taste; add glutinous rice flour ( If there is no glutinous rice flour at home, you can use flour instead);
5. At this time, the purple potato mash is dried and poured into milk to make the purple potato mash instantly soft and glutinous. Due to the addition of glutinous rice, the purple potato mash becomes sticky and not loose;
6. Knead the purple potato mash with your hands evenly; turn the purple potato mash into small balls; roll the baking tray to make purple potato balls evenly dip in sesame;
7. Press the purple potato balls into ht by hand. ml3 purple potato cake (firstly make a ball into a ball and dip it in sesame seeds, then press it into purple potato cake to make the purple potato cake dip in sesame seeds more evenly);
8. Put the purple potato cake in the oven, heat up and down 160 degrees, bake for 15 minutes, and the sweet and soft purple potato cake is ready (if you don’t have an oven at home, use cake pan or a pan to add a little oil, and fry it over low heat, and it is OK)
winter melon stuffed meat
Ingredients: 500g winter melon, 150g pork tenderloin, 410 japonica html, half a carrot, 2 scallions, 5g salt, 5g sugar, 4g chicken essence, 1 teaspoon of light soy sauce, 1 teaspoon of cooking wine, appropriate amount of Duoli sunflower seed oil, 2 spoons of corn starch (1 spoon mixed with meat filling, 1 spoon thickening sauce), 1 large and small embossing mold;
Method:
1. Prepare all ingredients, soak the japonica in clean water and set aside. Choose a large circle melon type to buy winter melon to facilitate the pressing of the model.
2. Let’s make the meat filling first, wash and chop the meat. Then chop it into minced meat.
3. Put the meat on the plate and add 3g of salt, 5g of sugar, 2g of chicken essence, 1 teaspoon of light soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of corn starch, and an appropriate amount of Duoli sunflower seed oil.
4. Stir in one direction with chopsticks (straight the hour hand).
5. Stir until the meat filling is glued (add about 1 teaspoon of water during the period) to make the meat filling tenderer. Mix the meat filling and set aside.
6. Wash the winter melon and cut off the skin, then use a large embossing mold to press out your favorite flower shape, and then use a small mold to press out the flower shape in the middle for later use.
7. Take carrots and use a small mold to press out small flowers (for decoration). Stir the meat filling into the prepared winter melon in turn.
8. Then put the pre-soaked Yao column on the meat filling. Arrange the winter melon in shape, add carrot flowers, and prepare to steam it in water.
9. Add appropriate amount of water to the steamer. Bring to a boil over high heat, put the brewed winter melon into the pot with water and cover the pot, and steam for about 8 minutes. Take it out when it is cooked.
10. Pour the soup on the plate into a small pot. Add 2g of chicken essence and 2g of salt, boil over low heat and add 1 spoon of starch water to thicken.
11. Add chopped green onion after thickening the sauce. Then pour the sauce evenly on
Sour and spicy chicken
Ingredients: pickled peppers, garlic table, green and red peppers, ginger, cooking wine
Methods
1, chicken gizzard carefully clean it, then slice it, add salt, cooking wine, pickled pepper water, stir evenly, and marinate for about ten minutes. Put the oil in the pan, then add garlic shoots and and stir-fry for a while, then add pickled peppers and stir-fry the green and red peppers for a few times.
2. Add sliced ginger, chicken gizzard, stir-fry quickly over high heat until it changes color. Finally, add light soy sauce and appropriate amount of salt, stir-fry for a few times and then it will be served.
oyster sauce fish
Ingredients: flat fish , oyster sauce, ginger, green onion, cooking wine, sugar, salt, cumin powder, pepper powder
Method
1. Scratch the cross knife on both sides of the flat fish
2. Add cooking wine, ginger, green onion, and remove the fishy smell, add sugar, salt, cumin powder, pepper powder, and oyster sauce to season, marinate for ten minutes
0 3. Bake in the oven at 220℃ for 15 minutes. After baking, you can add appropriate amount of cumin and chili noodles to season
tips
When grilling fish when throwing away the onion and ginger when marinated fish
spicy shredded
Ingredients: fresh pork belly, green chili, red chili, ginger, garlic, cooking oil, salt, flour, raw powder, cooking wine, light soy sauce, dark soy sauce, chicken powder, pepper, stewed meat buns.
Method
1. Rinse the fresh pork belly, put the flour in and knead it, repeat twice, put it in salt and rub it 2 times, wash it, put it in the pot, boil it over high heat for 5 minutes, remove it and rinse it, put it in a pressure cooker, add ginger slices, pepper, cooking wine, and stewed meat buns for 15 minutes, remove it and cut it into shreds.
2. Cut green peppers into pieces, cut ginger into shreds, peel and grind garlic.
3. Pour in the pot and serve until 50% hot, add the ginger and garlic and stir-fry, pour in the pressed belly shreds and stir-fry, stir-fry over high heat for a while, add green chili and red chili to stir-fry.
4. Add salt, light soy sauce, and dark soy sauce to pour a little cooking wine from the edge of the pot, stir-fry over high heat and add chicken powder to improve freshness.
5. Put it out of the pot and put it in a plate.
Oyster sauce Asparagus Beef
Ingredients: 250g asparagus, 200g beef, 3 tablespoons of oyster sauce, 1 tablespoon of black pepper, half a tablespoon of sugar, 4 cloves of garlic, 1 small piece of ginger, 1.5 tablespoon of starch, 1 tablespoon of cooking wine, a few drops of dark soy sauce;
Method:
1. Cut the beef into small diced 1cm square, remove the old roots of the asparagus and cut it into diced cigars and ginger into glutinous rice for later use;
2. Add half of the beef to the beef In the oyster sauce, half black pepper, sugar, 2 tablespoons of water, starch and cooking wine, evenly match the flavor for more than 15 minutes; add appropriate amount of oil in the pot and heat it up and stir-fry the garlic and ginger in medium heat; add the beef granules and stir-fry until it has just changed color and take it out immediately;
3. Fry asparagus over high heat for 1-2 minutes until it is broken, sprinkle a little water into the pot; pour the beef back into the pot, add the remaining half of the oyster sauce and black pepper, and turn it evenly after adjusting the color and then leave the pot;
pepper fragrant fish steak
Ingredients: 400g fish steak. 20g garlic, 3g minced ginger, 15g green pepper, 15g raw powder, 15g red pepper, and 10g chopped green onion. 3g of salt, 3g of pepper and salt powder, 3g of chicken powder, 15g of cooking wine.
Method:
1. Marinate fish steak, chopped green onion, ginger and cooking wine for 2 hours.
2. Fry the marinated fish steak until golden brown, then serve.
Sweet and sour pork ribs
Vegetables: 450 grams of ribs, colored pepper, appropriate amount of white vinegar, 30ml sugar, 20 grams of tomato sauce, 30ml ginger, 3 slices of ginger, garlic 2 cloves of salt, 1 teaspoon of light soy sauce 15ml raw powder 3 tablespoons of
Preparation
1. Rinse the ribs with blood, cut the pieces and drain them, marinate them with salt, light soy sauce, ginger, garlic, and raw powder for more than an hour
2. Before putting the oil pan, stick a layer of raw powder on the ribs, shake off the excess raw powder before putting it into the pot
3. Put oil in the small milk pan, cook until it is hot, put the ribs with the raw powder in, fry over high heat for 1 minute
4. Turn to low heat and fry it, and finally turn on high heat for half a minute to force out the oil.Take off the ribs, drain the oil, cool
5, sugar, vinegar, and tomato sauce into the pot, add 2 tablespoons of water, boil into a thick sweet and sour sauce
6, put the cooled ribs into the pot, add colored peppers, stir-fry evenly, put each piece of ribs with sweet and sour sauce
minced meat dried radish
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Ingredients: minced meat, radish Dried red pepper, minced garlic, dried perilla , salt, soy sauce
Method:
1. Soak the dried radish in warm water and soften it for about a quarter of an hour, cut it into diced sets; soak the dried radish in warm water; cut the red pepper into diced diced
2. Add oil to the hot pan and pour it into minced meat quickly (fry the meat without sticking the pan with cold oil), then add red pepper, minced garlic and perilla to stir-fry until fragrant, then add dried radish, stir-fry for about 2-3 minutes , you can add a little water in the middle, and finally add soy sauce and salt to season, stir-fry well
fungus fried meat slices
Ingredients: 200 grams of lean meat, 15 grams of dried fungus, 1 piece of green onion, 1 piece of ginger, a little cooking wine, 2 tablespoons of light soy sauce, 1 egg, 1 tablespoon of corn starch, a little pepper
Method:
1, slice the lean meat, add salt, cooking wine, pepper, chicken Grab the eggs and corn starch evenly;
2. Heat the pan and cool the oil, add the meat slices, stir-fry until it turns white and change color, then cook in cooking wine to remove the fishy smell;
3. Add five-spice powder, salt, and scallion to stir-fry;
4. Add black fungus and radish slices and stir-fry;
5. Add dark soy sauce, a little water, and stew it briefly;
6. Cook until the fungus is mature, turn off the heat, pour in a little sesame oil, and sprinkle in an appropriate amount of green onion again.
Lily lotus seed porridge
Ingredients: 3 tremella flowers, 20 grams of lotus seeds, 20 grams of dried lily, 100 grams of rock sugar, 10 grams of wolfberry, and appropriate amount of water.
Method: 1. Soak Tremella in warm water for about half an hour, then wash it, cut off the roots, and then tear it into small pieces with your hands; lotus seeds, lilies and wolfberry are also soaked in warm water respectively. 2. Put the thighs into small pieces into the sand pot, pour enough water, boil over high heat, cover and turn to simmer for 2 and a half hours (be careful not to overflow the pot). 3. After the tremella is cooked until thick, add rock sugar and stir evenly, then pour in lotus seeds, cover the pot and cook for half an hour. 4. Finally, add lily and wolfberry and cook for about 15 minutes and turn off the heat. Put the cooked tremella soup in the refrigerator and store it in the refrigerator and tastes great. Tips: 1. Tremella will take a long time to cook before it becomes sticky, so it is recommended that if you have a pressure cooker at home, use a pressure cooker to cook it. After exhausting, simmer it on the minimum heat for another half an hour. 2. The lotus seeds and lilies should not be cooked for too long, otherwise they will turn into powder. However, the lotus seeds must be put into the pot before the lily and the wolfberry will be added at the end. If the wolfberry is added too early, it will produce a sour taste.
Braised meatballs
Method 1. Take out the meatball in advance and set aside; put 1 bowl of water in the pot, bring to a boil over high heat, add the meatballs, add dark soy sauce, salt, and sugar;
2. Add ginger slices, and then add 2 bowls of water to cover the meatballs. After stir-frying, cover the pot, boil over high heat, and boil over medium heat for 20 minutes;
3. Stir in the period to prevent sticking to the bottom. After the juice is clear, add hot stir-fry fresh dew and season, stir-fry and turn to the heat.
Black pepper shredded potatoes
Ingredients: 200g potatoes 5 red peppers, 1/2 teaspoon of pepper, 2 teaspoons of cold boiled water, 15g oil, 1/2 teaspoon of fine salt, appropriate amount of black pepper, 10g of sugar, white vinegar 15g
Method: 1 Scrape the potatoes off the skin and wash them into thin strips. Wash the cut potatoes with clean water to remove starch. Blanch the potatoes in a pot of boiling water, remove them and rinse them with cold water, then dry them after cold boiling water, set aside
2 Clean small bowl Pour 2 teaspoons of cold boiling water, white vinegar, add fine salt, sugar and mix well to make a sweet and sour sauce
3 Red peppers, wash and cut into oblique sections.Pour oil into the wok and put it in the peppercorns and pepper sections, stir-fry it with spicy flavor over low heat and remove the peppercorns and pepper sections
4. Put spicy oil on the shredded potatoes while it is hot, mix well
5. Add the prepared spicy and sour sauce
6. Sprinkle it into grind black pepper. Mix well
7. Black pepper shredded potatoes. Enjoy it together.
0 tender beef.
1. When cutting the beef, cut into thin slices according to the cross section, marinate with sugar for 10 minutes, add a little water and stir, then add soy sauce, salt, MSG, cooking wine, ginger slices, and raw powder to grind well, marinate for 15 minutes;
2. Add a small spoonful of raw oil and mix well;
3. Add an appropriate amount of oil, add the beef while the oil is not hot and stir-fry on high heat. When it is 60% mature, turn off the heat and cover until it is cooked thoroughly. The beef fried in this way is both delicious and tender.
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2, Stir eggs and starch into a paste. Wrap the ribs with egg paste and fry them in 50% hot oil, remove them and filter them to dry the oil.
3. Add appropriate amount of pepper and salt to stir-fry, add the ribs and stir-fry evenly.
