【Mapo Tofu】▼
Main ingredients: 400g tofu, 50g beef (front leg)
Accessories: 30g bean paste, 20g tempeh, 2g salt, 2g chicken essence, 15g soy sauce, 10g rice wine, 20g garlic, 300ml spicy beef soup , Appropriate amount of starch, 30g peanut oil, 5g coriander, 1g Chinese pepper
Method:
Step 1: Ingredients: 400 grams of tofu, 50 grams of ground beef; Seasoning: 30 grams of bean paste, 20 grams of tempeh, 2 grams of salt, 2 grams of chicken powder , 15 grams of soy sauce, 10 grams of rice wine, 20 grams of minced garlic, 300 ml of broth, appropriate amount of water starch, 30 grams of peanut oil; ingredients: 30 grams of minced green garlic, 1 gram of pepper noodles, 5 grams of ground coriander.
Step 2: Cut the tofu into 2 cm cubes.
Step 3: Put a little salt in the water.
Step 4: Put the cut tofu in water.
Step 5: Soak for 15 minutes.
Step 6: Then remove it for use.
Step 7: Heat up the frying spoon, add proper amount of peanut oil and fry minced meat.
Step 8: After the minced meat changes color, add the Pixian bean paste and stir-fry
Step 9: Stir-fry the flavor and add the douchi stir-fry
Step 10: After the douchi stir-fry the aroma, add minced garlic and stir-fry.
Step 11: Then cook the rice wine and stir well.
Step 12: Saute the above ingredients and pour the broth to boil.
Step 13: Then add an appropriate amount of soy sauce.
Step 14: Season with salt.
Step 15: Then add tofu and boil.
Step 16: Tofu cook for about 3-5 minutes.
Step 17: Then add a little chicken powder for freshness.
Step 18: Thicken the starch with water.
Step 19: At this time, while shaking the pot, push the bottom of the pot with a spoon to prevent the tofu from sticking to the pot. When the starch is completely gelatinized, it can be out of the pot.
Step 20: Sprinkle a layer of pepper noodles evenly on the plate while it is hot.
Step 21: Then, sprinkle chopped green garlic and a little chopped coriander, if you don't like coriander, don't put it. At this point, all operations of this dish are completed.
[Steamed Sea Bass] ▼
Main ingredients: sea bass, a
auxiliary material: appropriate amount of minced meat, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of green onions, appropriate amount of dried radish, appropriate amount of sweet potato starch, appropriate amount of soy sauce
Practice:
Step 1: One bass (already Let the vendors slaughter clean), wash.
Step 2: Cut a 45° oblique knife on both sides of the fish, with an interval of about 2 cm. Spread a spoonful of cooking wine and a spoonful of salt on the fish. Spread evenly and marinate for more than an hour.
Step 3: Prepare shredded ginger, green onions and a small ball of minced meat.
Step 4: Put appropriate amount of shredded ginger, scallion and garlic slices on the fish body and belly. Before serving the steamer, stuff the fish belly into the meat ball (so that the fish body can remain plump after steaming), and sprinkle with appropriate amount of radish Chop dry and drizzle with a spoonful of soy sauce. Boil water in a pot, steam it for 5 minutes, turn off the heat and steam again for 5 minutes. (Don't open the lid in this process)
Step 5: Prepare the dried radish, chopped garlic, chopped green onion and 2 tablespoons of soy sauce.
Step 6: After the fish is steamed, heat the oil in a separate pot and fry the chopped garlic and dried radish.
Step 7: Quickly add 2 tablespoons of soy sauce and the soup made from steamed fish, and finally thicken the soup with water starch. (Quickly here, or the soup will burn out.)
[Bean Drum Spare Ribs] ▼
Ingredients: 1 box of pork short ribs
Accessories: a few slices of garlic, 2 slices of ginger, a few slices of chili, and 1 tsp. , 1 teaspoon of soy sauce, 1 teaspoon of sesame oil
Method:
Step 1: Because this dish has to be marinated first and then steamed, if you use the Sichuan hot method to remove blood, you are afraid that the marinade will not get into the meat. But it won’t work if you don’t remove the blood, so you just rinse the small row with running water (literally, "live water"?!)
Step 2: Take advantage of this period of time, chop the garlic and ginger into fine pieces. Step 3: Take one Put the sesame oil in the pan and heat it because the spices will only come out after the oil is used. Add the sesame oil to make it fragrant at the end. Then just use the sesame oil to fry
. Step 4: Saute the fragrant ginger, garlic and tempeh in sequence . After the scent comes out, turn off the heat and set aside.You don’t need to stir-fry, just throw it in to marinate)
Step 5: Dry the ribs after removing the blood water, so that it is easier to let the flavor of the spices come in.
Step 6: Take a bowl, add the ribs, and add the fried ribs Mix the spices with soy sauce, sugar and rice wine
Step 7: Because there are still some freshly fried spices in the wok (which cannot be taken out on the surface of the pan), add some water to dissolve these essences. Add the spice water to the ribs and stir (make the meat more tender) (so-called one and two, wash the pot and fetch the water)
Step 8: Marinate for half an hour to make it tasteful, then add cornstarch and mix The purpose of the homogenized rice flour is to make the ribs form a protective film, so as not to lose too much gravy inside. Use
for moisturizing and tenderness. Step 9: Because I want to use a rice cooker to steam, cook rice and steam the ribs, I switch to a shallow dish , Put white rice on the bottom and spare ribs on top. Sprinkle some chili flakes for color matching before steaming. (Spicy lovers, please marinate with spices)
Step 10: Put a cup and a half of water in the outer pot. After cooking and jumping, let it be stuffy for about 5-10 minutes
Step 11: Super delicious, juicy black bean ribs are on the table~
