[Stir-fried squid with ginger and green onion]
Main ingredients
Fresh squid: 500 dried peppers: appropriate amount of chili peppers: appropriate amount of ginger: appropriate amount of green onion: appropriate amount of
Auxiliary ingredients
Friends edible oil: appropriate amount of light soy sauce: appropriate amount of rice wine : appropriate amount of
Specific steps
1. Clean the squid. The squid is limped to remove the internal organs and tear off the film on the surface. Make a knife on the surface of the squid and slice it.
2. Cut the ginger, green onion and peppers and set aside. Add water to a boil in the pot and blanch the squid. Blanch the squid and serve.
3. Put the oil pan and stir-fry the chili peppers, ginger and dried chili peppers, and put the squid into the pan and stir-fry for a while. Add rice wine along the side of the pot, then add the scallion slices and stir-fry well, add an appropriate amount of light soy sauce and season.
[Burning fish with black fungus]
Main ingredients
Dried fungus: 50; grass carp (Anhui fish): 600; Lettuce: 100
Auxiliary ingredients
Yanyou edible oil: 5ml; Salt: 5; Soy sauce: 5ml; Cooking wine: 1ml; Ginger: 3; Chives: 10
Specific steps
First step
Wash the fish, cut into pieces, add salt, oil, cooking wine, and soy sauce and mix
Second step
fungus Soak it in clean water, wash it, and drain it; PS: The large fungus needs to be cut into small. Marinate for 8 minutes
Step 3
Hot pan, pour oil, fry fish pieces over low heat; turn slightly yellow and continue frying on the other side until the two sides are slightly yellow;
Step 4
Hot pan, pour oil, stir-fry black fungus
Step 5
Add lettuce and stir-fry
Step 6
Add soy sauce and salt to stir-fry evenly
Step 7
Put on green onions and stir-fry
[Secret Crystal Chicken]
Main ingredients
Bone-deletion imitation chicken legs: 2 pieces; ginger slices: 2 pieces; onion slices: 1 piece; shallot: 5 pieces; wolfberry: 10 grams; salt : 1 teaspoon
auxiliary ingredients
edible oil,
specific steps
1. Remove bones and imitate the local chicken legs, blanch them in boiling water, remove the blood, remove the water, remove the skin, wash; cut the shallots into powder and set aside.
2. Heat the pan, pour 1/2 cup of salad oil, fry the chopped shallots of method 1 slowly over low heat until golden brown, drain the scallion oil and set aside.
3. Take the pot, add eight minutes of full water and boil until boiling, put the chicken legs in Method 1, wait until the water rolls away, turn to low heat and continue to cook for about 15 minutes.
4. Turn off the heat and cover the pot, simmer for about 10 minutes, then remove the chicken legs, let cool and slice and set aside.
5. Wait until the soup of the chicken legs is cooled, take out 4 cups of soup and add 2 tablespoons of scallion oil, wolfberry, and salt to mix well.
6. Soak the chicken legs of Method 3 in the recipe 3 soup and store it in the refrigerator for 2 days.
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