[Spinach and eggs]
1. Prepare a handful of washed spinach; add two eggs, 1 gram of salt, a little starch in the bowl and stir well; cut a few garlic into minced garlic; cut two millet peppers into circles to set aside.
2. Boil water in a pot, add a little salt and vegetable oil to prevent nutrient loss. After the water boils, put it in washed spinach. Blanching water can reduce the oxalic acid in spinach. Pour out the spinach after it is dried, rinse it with clean water and cool it to control the water.
3. Roll the oil in the pan and slide it thoroughly. After heating, pour out the hot oil, pour half of the egg liquid and gently turn the pan. Use the residual heat to spread the egg liquid into a round egg cake. After setting, pour a circle of vegetable oil along the edge of the pan. When the egg cake is raised, turn it over. Fry the other side and fry it yellow and set it out. Stack the fried egg cake and cut it into wide strips for later use.
4. Prepare a large bowl and pour in minced garlic and millet pepper, add 1 gram of salt, 1 gram of MSG, a little sugar, 5 grams of light soy sauce, 5 grams of aged vinegar, 5 grams of sesame oil, and 5 grams of scallion oil, add spinach with water controlled, stir the cut egg skin and mix well before serving.
[Chicken Breast Sauce Cabbage]
1. Prepare a piece of chicken breast into diced chicken, add a little cooking wine and 10 grams of light soy sauce, grind it evenly with your hands for 10 minutes, then sprinkle a small pinch of starch and grind it evenly, then pour in a little vegetable oil and mix well to prevent it from sticking to each other.
2. After removing the rhizomes, tear them into small pieces and wash them; cut the garlic into slices; cut the red pepper into diamond-shaped slices for color matching.
3. Roast oil in the pan. When the oil temperature is 40% hot, pour in the marinated chicken diced oil for 20 seconds. grease oil can keep the chicken diced oil fresh and tender. After the chicken diced white, it will be poured out quickly to control the oil and set aside.
4. Then boil the oil in the pot. After the oil is heated, pour in the garlic slices and stir-fry to bring out the aroma. Pour in the drained cabbage, and stir-fry quickly for 2 minutes. After the cabbage is broken and soft, add 5 grams of oyster sauce to increase freshness, 5 grams of light soy sauce, 1 grams of salt, 3 grams of sugar to increase freshness, and 1 grams of chicken essence to stir-fry and stir-fry the seasonings. Then pour in the diced chicken and red pepper flakes, keep the heat and turn it evenly and then serve.
[Cocky Broccoli]
1. A broccoli Cut off the roots, cut them into small pieces, then soak them in light salt water to wash; peel a carrot and cut them into thin diamond-shaped slices; flatten a few garlic and chop them into pieces.
2. Prepare a small bowl and add 2 grams of salt, 2 grams of chicken powder, and 3 grams of sesame oil. Add cold boiled water and stir with a spoon and set aside.
3. Boil water in a pot, add 2 grams of salt, boil the water, pour in broccoli and carrots and blanch for 30 seconds, then blanch the broccoli until the raw and remove to cool, control the water, then pour in the basin, pour in the seasoning juice and minced garlic, stir evenly with chopsticks, pour it on a plate and serve.
[Fried pork liver by bamboo shoots]
1. Cut a fresh pork liver into even slices, then wash until there is no blood, squeeze the water dry, add a spoonful of salt, a spoonful of pepper, and an appropriate amount of cooking wine, and beat the sauce into the pork liver in one direction, then add a little starch and continue to grab evenly and lock the water in the pork liver and marinate for 10 minutes.
2. Prepare a small handful of dried fungus in clean water and soak them, then drain the water and set aside; remove both ends of a cucumber, and then cut into diamond-shaped slices; wash a handful of water-fried bamboo shoots and cut into slices with an oblique knife; break the green onion and cut it into chopped green onion, cut the garlic into slices, and cut the ginger into diamond-shaped slices. Put 2 grams of salt, 2 grams of chicken essence, a little sugar to enhance freshness, 3 grams of dark soy sauce, 5 grams of oyster sauce, and then pour in an appropriate amount of water, add a small spoon of starch and stir well.
3. Boil water in a pot, put cold water in bamboo shoots and cook for 1 minute to remove the bitterness, then add fungus and cucumbers and continue blanching for 10 seconds and pouring out. Rinse it quickly with clean water for a few times to keep the ingredients crisp and tasteful.
4. Pour oil in a pan. When the oil temperature is 40% hot, pour in the marinated pork liver. Quickly grease oil for 10 seconds. After the pig liver changes color, pour out immediately to maintain its fresh and tender texture.
5. Leave the bottom oil in the pot and add chopped green onion. Pour in the oil-controlled pork liver, pour in a little cooking wine and stir-fry for a few times to remove the fishy smell. Then pour in the prepared sauce and put in the blanched vegetables. Turn on high heat and stir-fry quickly so that the sauce can evenly wrap the ingredients, and then pour in a little oil to brighten the color and taste delicious.
Baishang Caixin
1. Prepare a handful of vegetable hearts to clean, then cut it into four petals with two knifes on the root; cut a green onion into white and cut it into shreds; cut a piece of ginger into thin strips; remove the seeds of a green pepper and red pepper, and then spread it into thin strips.
2. Boil water in a pot, add salt and vegetable oil, add cut vegetable hearts and blanch them for about 15 seconds, then take them out and set them on the plate.
3. Put clean water in the pot, add steamed fish soy sauce and light soy sauce, the ratio is 1:1:1, and add a spoonful of sugar and stir-fry the seasonings. After the water boils, pour the soup on the vegetable heart, and then spread the scallion, shredded ginger, and green and red pepper on the vegetable heart.
4. Roast oil in a pot. When the oil is 70% hot, pour the hot oil on the vegetable heart, and it will be delicious.
(Cao)
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-