sauerkraut beef ribs
raw materials:
beef ribs, chopped onions, carrot pieces, celery segments, sauerkraut, coriander, pansy , millet pepper rings, garlic paste, light soy sauce, oyster sauce, white sugar.
Made:
1. Wash the beef ribs and blanch them, leave the original soup to filter and set aside; cut the sauerkraut;
2. Add oil to the pot and heat it, stir-fry the chopped onion, carrot pieces, and celery sections, add the original soup, add the beef ribs, add light soy sauce, oyster sauce, and sugar to season, turn to low heat, simmer out, take it out and cool, and change to pieces;
3. Start a clean pot, add oil to heat it, stir-fry the garlic, sauerkraut, and millet pepper rings, add the simmered beef rib juice and beef ribs, add light soy sauce, oyster sauce, and sugar to season, and close the sauce over high heat until it is thick, and leave the pot to shape it, and embellish pansy and coriander.
Huaiwei eel shreds
Raw materials:
250 grams of yellow eel, 50 grams of leek segments.
Seasoning: 5 grams each of
cooking wine and MSG, 3 grams each of pepper and salt.
production process:
1. Remove the skin and bones of the eel, change the knife to a silk, wash it, add a little salt, MSG, cooking wine, and raw powder to grind it well, and add 50% hot oil to smooth and cook it for later use.
2. Add the bottom oil to the pot and cook until 50% hot. Add the leek section and stir-fry until fragrant. Add the eel shreds and stir-fry evenly. Add salt, MSG, pepper, and cooking wine to season. Pour the pot and pour it into a plate with tea stew .
Dry pot Haihuang baked scallops
Ingredients:
scallop meat 300 grams, chives 100 grams, and minced red pepper.
Seasoning:
Haihuang Stir-fried Sauce 15g, Carrefour Fresh Lu, 3g chicken powder, 1g white sugar.
production:
1. Add a little salt to the pot and boil it, add scallop meat to blanch it and remove the fishy smell, remove it and drain it.
2. Put the chives and red peppercorns into the bucket, add chicken powder, mix sugar well and set aside.
3. Heat the pan, add a little salad oil, add scallops and fry until both sides are golden brown, add stir-fry sauce and stir-fry, pour in the scallions and stir-fry until the scallions are fragrant, and drizzle with fresh dew before leaving the pot.
Key points: Drizzle fresh dew when out of the pot.
