1. Garlic and iron yam
Ingredients: yam, green pepper, carrot, fungus, garlic
Method:
1, peel the iron stick yam, wash the mucus, change the knife into a 15 cm long strip.
2, 50 grams of maltose is boiled in 100 grams of water.
3. Take 300 grams of yam sticks (a portion), brush a layer of crispy water on the surface, place it in a tray, put it in the oven and keep it heated at 220°C and bake at 200°C for half an hour until the surface of the yam turns yellow. Take out the crust (you can also take 7-8 pieces of yam sticks and bake together).
3. Fry the garlic seeds in 50% hot oil until golden. Take out and put on the bottom of the casserole. Put a bamboo grate on the top. Put in the roasted yam sticks, cover and cook for 1.5 minutes. Turn off the heat and sprinkle white sesame seeds on the table.
2. Braised tofu with fish belly
Ingredients: fish belly 180g, tofu 400g, 1 tablespoon of oil, 1/2 teaspoon of salt, 1 block of thick soup, 1 teaspoon of soy sauce, 2 slices of ginger, a few drops of rice wine, 2 cloves of garlic .
practice:
1. Prepare the ingredients. (After buying the tofu, soak it in water; cut the fish belly into small pieces, add a little salt and rice wine to marinate for a few minutes)
2. Cut the tofu into small pieces, and prepare garlic and ginger.
3. Heat oil in a pan, put the fish belly into a low fire and fry on both sides.
4. Put the ginger and garlic in and continue to fry for one minute.
5. Push the fried fish belly to one side, then put the tofu cubes on both sides for a minute, add a large bowl of water, and then add a piece of thick soup. Cover the pot and bring to a boil on high heat, then turn to low heat and simmer.
6. After about thirteen minutes, add appropriate amount of soy sauce to taste. Because the thick soup has a salty taste, pay attention to the amount of salt.
3. Pepper chicken
Ingredients:
chicken thigh, green pepper, red pepper, pepper, ginger garlic, cooking wine, soy sauce, sugar, dried chili
Method:
1. Cut the ginger and garlic into slices.
2. Cut the chicken thigh into pieces.
3. Mix well with cooking wine, soy sauce and a small amount of salt and marinate for 20 minutes.
4. Cut the seeds of the dried chili into sections, remove the seeds of the green and red peppers and cut into pieces for later use.
5. Put more oil in the pot and heat it to 50% hot.
6. Fry the diced chicken until golden brown, remove and drain and set aside.
7. Leave the oil in the pot, add the pepper and dried chili and saute until fragrant.
8. Add sliced ginger, shallots, and garlic slices and saute until fragrant.
9. Add the fried chicken and stir fry together.
10. Add cooking wine, soy sauce, sugar and stir well.
11. Add green peppers and red peppers and stir-fry
12. After the soup is dry, start the pot.
IV. Steamed fish with olive vegetables
Ingredients: 1 500g fish, 2 tbsp olive vegetables, 2 slices of ginger, 1 red pepper, 1/2 tsp salt, 1/2 tbsp Shao wine, 1 large oil key, spoon.
Method:
1. Remove the scales, viscera and gills of the fish and rinse; shred the ginger; shred the red pepper and set aside.
2. Spread the Shaojiu and salt evenly on the fish, and the belly of the fish. Marinate for 10 minutes and set aside.
3. Spread olive vegetables and ginger evenly on the fish. Boil the water in the steamer on high heat, put the processed fish in the steamer and steam for 7 minutes, then turn off the heat, simmer for 4 minutes without opening the lid, then take it out, and sprinkle red pepper shreds on the fish.
4. Heat the oil in the wok over high heat to 70% hot, and pour the hot oil on the fish.
