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Beijing sauce eggs
Ingredients: 1 piece of tofu skin, 6 eggs, appropriate amount of salad oil, a little salt, a small root of green onion, a little sesame oil, a spoonful of sweet noodle sauce, appropriate amount of sugar, a spoon of white wine Method:
1. Boil the purchased tofu skin twice with boiling water, then rinse it and cut it into suitable squares for use in wrapping eggs. Wash the green onions and cut into shreds.
2. Beat the eggs into a bowl, add an appropriate amount of water and beat, add an appropriate amount of salt and a few drops of white wine, and beat into a uniform egg liquid.
3. Put a large spoonful of oil in the pan. After the oil is hot, pour the egg liquid, wait for the egg liquid to solidify slightly and turn to medium-low heat, fry the egg liquid into an egg quickly, and then shovel it out.
4. Put an appropriate amount of oil in the pot, pour the sweet noodle sauce into the pot, slowly fry the sauce on low heat, add a spoonful of sugar, add a spoonful of sesame oil, and slowly fry until the sauce is thick, put the previously fried eggs in. Stir the sauce and egg evenly.
Beef with Sauce
Ingredients: 1250g beef tendon, 5 star anise, 1 small piece of cinnamon, 40 peppercorns, 6 bay leaves, 1 grass fruit, 6 amomum, 3 white kosmo, 1 small piece of galangal, and long pepper 2 pieces, 3 pieces of Angelica dahurica, 2 pieces of ginger, 1 small handful of cumin, 1 piece of tangerine peel, 3 pieces of dried chili, 50 grams of rice wine, 100 grams of soy sauce, 60 grams of rock sugar, 50 grams of salt, 50 grams of yellow sauce, green onions 1 root, 5 grams of ginger.
method:
1, wrap all the spices with gauze (if you can't find so many spices, then aniseed, cinnamon, pepper, bay leaf, angelica, sana, and amomum are best).
2, put the beef and spices into the stew.
3. Soak the finished beef in the soup until the soup is cold before taking it out. The taste is better.
4, slice and put on the plate and enjoy.
Roasted eggplant
Ingredients: 1 eggplant, 1 green peas, 2 tablespoons of salad oil, 1 tablespoon of salt, 1 tablespoon of soy sauce, 1 piece of green onion, 3 slices of ginger, 4 cloves of garlic, 1 tablespoon of cooking wine, and sugar.
method:
1, cut the eggplant into hob pieces, put half a spoon of salt on it, mix well, kill the water.
2, wait for more than ten minutes, hold the eggplant with your hands, you can send a part of the moisture in the eggplant, don't remember to be too dry, otherwise it will not taste good. This will not only save fuel but also save fire.
3, cut the green onion and ginger and set aside. By the way, we need to pat more minced garlic.
4. After the pot is hot, pour in cooking oil, cook the chives and ginger and add eggplant. Stir-fry for about five minutes to let the eggplant heat evenly.
5. Cook in soy sauce and stir fry evenly.
6. Cover the lid and simmer for a while. At this time, don't worry about the bottom of it, because the pot used today is called "the pot that won't burn."
7. After the eggplant becomes soft, add the green beans and stir fry evenly.
8. Cook the cooking wine, add salt and half a teaspoon of sugar, add minced garlic when it comes out of the pot, and you're done.
Sweet and Sour Spare Ribs
Ingredients: 1000g pork short ribs, 15ml soy sauce, 50ml vinegar, 1 green onion, half ginger, 2 star anise, 20 peppercorns, 2 dried chilies, 15ml cooking wine, 20g white sugar.
method:
1, pork ribs, green onion, ginger slices into the pot, add water to boil, skim the foam.
2, put in the dried pepper aniseed pepper, cook until the chopsticks can penetrate, remove the ribs.
3. When cooking the ribs, mix the vinegar, soy sauce, cooking wine, and sugar into a sauce.
4. Heat the wok, pour the seasoning sauce, wait for the seasoning sauce to boil, pour in the ribs, and stir evenly.
5. Pour half a bowl of soup for cooking ribs so that the soup completely covers the ribs.
6. After boiling on high heat, turn to low heat and simmer until the soup in the pot is ready.
Fragrant and soft glutinous braised pork
Ingredients: 1000g pork belly, 5 eggs, appropriate amount of salad oil, 10g salt, 20g soy sauce, 20g rock sugar, 1 green onion, 3g ginger, 5 star anise, 1 small piece of cinnamon , 20 grams of rice wine.
Method:
1, slice the pork belly and cut into large pieces, then heat the pot with a little oil, put the meat inside and stir fry.
2, stir for about ten minutes, when a lot of oil is precipitatedWhen the meat is cooked, fish out the meat.
3. Stir-fry the sugar color. Sit on medium heat and turn the rock sugar into low heat.
4, continue to fry a little smoke, when the color is between light yellow and burnt yellow, put the meat, the meat is light yellow (if you want to make the meat purple, you need to fry again until the smoke is bigger and the color is dark purple. Put the meat quickly).
5, continue to fry a little smoke, when the color is between light yellow and burnt yellow, put the meat, the meat is light yellow (if you want the meat to become purple, you need to fry again until the smoke is bigger and the color is dark purple. Put the meat quickly).
6. Put the eggs in after simmering for 1 hour, and simmer for half an hour. The meat you want is red and translucent, and you need to collect the juice at the end.
Shredded pork with fish fragrant
Ingredients: 300g pork tenderloin, 80g winter bamboo shoots, 3 black fungus, 1 egg white, 3g salt, 15g soy sauce, 2 slices of ginger, 6 cloves of garlic, 10g cooking wine, 20g rice vinegar Grams, 15 grams of starch, 2 spring onions, 10 grams of red pepper, 25 grams of sugar, and 50 grams of vegetable oil.
method:
1, pass the ridge slices into slices, and then stack them neatly and prepare for shredding. If it can be frozen sometimes, then shredding will be very good and neat.
2, cut into shreds and then soak in water, so that the blood in the shredded pork can be soaked out, change the water several times, the shredded pork will be very white and beautiful.
3. After soaking white, put it in the siege and decan the water. Don't dry it too much, because the shredded pork needs water, otherwise it won't be tender after being fried.
4, then add a little salt and cooking wine to marinate, then add the egg white and stir well, and finally put in the dried starch, and then put a little oil to seal, so that the shredded pork will not desizing.
5. Use better soaked red peppers. The color and taste will be different. Soak the red peppers to remove the seeds and chop. The more rotten the better. Then cut the spring onion, ginger, garlic and the rice for use. Cut the winter bamboo shoots into shreds similar to shredded pork, and shred the fungus. Boil winter bamboo shoots and fungus in boiling water, and drain the water for later use.
6. The most important thing is the flavor sauce (10 grams of cooking wine, 20 grams of rice vinegar, 25 grams of sugar, a little salt, 15 grams of soy sauce, 15 grams of starch), remember that the amount of juice should not be large, otherwise there will be too much soup. With a little more oil, stir-fry the pickled peppers and shredded pork when it is 50% hot. If it is not good to fry, use chopsticks to fry, and immediately put the onion, ginger, and garlic to fry until fragrant, and then add the simmered winter bamboo shoots and wood ears. Pour in the sauce at the end and stir fry a few more times.
Hot and sour potato shreds
Ingredients: 2 potatoes, 1 red pepper, appropriate amount of salad oil, 1 tsp salt, 1 spoon vinegar, 3 slices of ginger, 2 cloves of garlic
, 1 pinch of Chinese pepper, 5 dried chilies, 3 shallots Root, 1 tsp sugar.
method:
1, cut the potatoes into neatly large thin slices, this is the key to cut out even silk, and then cut the potato slices into filaments.
2. Soak the cut potato shreds with water to remove starch (so that the fried potato shreds are refreshing and not sticky).
3. Chop the green onion, chili into small pieces, mince garlic, shred red pepper, and mince ginger.
4. Put the oil in the pot and put the pepper in the pot. Remove the pepper when you smell the aroma of the pepper. Pay attention to the fire not to be too big and the pepper cannot be fried.
5. Take out the peppercorns, leave the bottom oil in the pot, add the onion, ginger, minced garlic, and chili, and stir fry to get a fragrance.
6. Add the potato shreds, stir-fry for about 2 minutes, pour the vinegar along the side of the pan and continue to fry the potato shreds.
7, add red pepper shreds and stir fry evenly.
8, add chopped green onion, salt, sugar, and chicken essence to taste.
9, simple but delicious hot and sour potato shreds and you're done.
Mapo Tofu
Ingredients: 500 grams of southern tofu, 100 grams of beef, a little salt, 5 grams of soy sauce, 5 grams of ginger, 5 grams of garlic, 5 grams of Chinese pepper, 5 grams of cooking wine, 5 grams of Pixian bean paste, 3 grams of chili powder , 5 grams of shallots, 3 grams of sugar, appropriate amount of vegetable oil.
method:
1, cut green onion, ginger and garlic into small pieces, and chop Pixian bean paste for later use.
2, cut the beef into small pieces for later use.
3, bake the pepper in a dry pot on low heat until brownish red, take out, roll into thin noodles and set aside.
4. Cut the tofu into small pieces, blanch in salted boiling water until it rises, remove and drain.
5. Raise the frying pan and stir-fry the beef cubes under warm oil until crisp and fragrant.
6, add Pixian bean paste and chili noodles and stir-fry on medium-low heat until the aroma and red oil come out.
7, add the chopped green onion and ginger and continue to stir-fry.
8, add salt, sugar, soy sauce and cooking wine, add a little hot water to boil.
9. Add tofu, bring to a boil and collect the juice over medium heat.
10, hook thin gorgon, push evenly, sprinkle with garlic sprouts (green onion) and prepared pepper noodles. Z1z
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