Ingredients: Sheep blood , garlic, garlic sprouts, salt, thirteen spices, MSG, pepper powder, light soy sauce, balsamic vinegar, chili powder.
Method:
1. Prepare 1 piece of sheep blood, soak it in light salt water for a while, then rinse it, then cut the sheep blood into small pieces, cut it into the plate, then add an appropriate amount of water to the pot, boil it and add a little salt, put the cut sheep blood in water to remove the fishy smell, blanch it for about 3 minutes, and do not take it too long, and the sheep blood will not taste good when it gets old.
2. You should make more garlic in this dish. These are the garlic grains I peeled, then prepare some garlic seedlings to clean, cut them into pieces, cut them into small pieces with a knife, and put them in a pounded garlic pot to mash them into garlic paste. This way, the garlic taste is more intense. Add an appropriate amount of garlic paste on the plate, add a little salt, thirteen spices, MSG, add more pepper powder, and stir the appropriate amount of light soy sauce and balsamic vinegar evenly.
3. Take out the sheep blood and put it into the prepared sauce plate. It is best to choose a deep-spotted plate, put garlic paste and crumble garlic seedlings, and then add some chili powder. Pour an appropriate amount of cooking oil into the pot. Wait for the oil to smoke, while the oil is hot, pour it on the garlic paste, chili powder and garlic sprouts in batches, stir in a scent, and mix well. It is not fishy or chewy. The method is simple, spicy and appetizing, very delicious
【 Chestnut Roasted Pork 】
Ingredients: 1 plate left over from chicken, 1 small bowl of chestnut, 8 dried chili, 1 piece of ginger, 1 green onion node, 4 garlic, 2 star anise, 1 spoon of oyster sauce, 1 half spoon of salt, a little five-spice powder, a little sugar, 2 spoons of dark soy sauce.
Method: 1. Prepare the ingredients and wash the chestnuts and cut them in the middle of each chestnut, then cook them slightly with boiling water, then soak them in cold water, which will be easier to peel. Rinse the chicken with water several times and drain it, put water in the pot, add 1 spoonful of cooking wine to blanch it, remove it and rinse it and drip it in water for later use.
2. Cut the dried pepper into sections, flatten the garlic granules with a knife, slice the ginger, put a little oil in the chestnut peeling pot, add chili garlic granules, stir-fry the ginger slices and add the blanched chicken, fry it slowly over low heat until both sides are slightly yellow, add 2 spoons of light soy sauce to adjust the color, add appropriate amount of boiling water, and cover the chicken wings.
3. Then add chestnuts and scallion sections, add 1 spoon of oyster sauce, 1 half spoon of salt, a little five-spice powder, and a little white sugar to enhance freshness. Mix well, boil over high heat and turn to medium-low heat and simmer, for about 20 minutes, and then close the juice on high heat.
[Steamed tofu in sausage]
Ingredients: sausage, tofu, onion, ginger, red pickled pepper, light soy sauce, vinegar, starch, sugar, tomato sauce.
Method:
1. I used 2 spicy sausages, which were particularly delicious. Clean the surface of the sausages, then cut them into even slices with a thin thickness, and set them aside for later use.
2. Rinse a piece of water tofu and cut it into rectangular slices about the same thickness as the sausage. Cut it slowly, as water tofu is easy to break. Spread the prepared tofu slices on a plate or put them in a deep bowl to prevent the soup from spilling out after steaming.
3. Let's prepare again. Clean and cut 1 green onion into small pieces, cut 2 red pickled peppers into circles, cut 1 piece of ginger into minced ginger, then place the sausage slices on top of the tofu, sprinkle evenly with the green onion, minced ginger, and pickled pepper sections. Add appropriate amount of water to the steamer, put the plate on the steamer, steam on the steamer, steam for about 15 minutes and take it out, and add another sauce, put 1 spoon of light soy sauce, 1 spoon of vinegar, a little spoon of starch, a little sugar, 1 spoon of ketchup, and an appropriate amount of water to make a juice. Pour the prepared sauce in the pot until it is sticky, and finally pour it on the tofu evenly, sprinkle some scallions to decorate.
[Farmer's Big Stewed Vegetable]
Ingredients: vermicelli, big meat, chili noodles, fungus , carrots, tofu skin, tofu, mushrooms, ginger, green onion, salt, pepper powder, light soy sauce, dark soy sauce, chicken essence.
Method: 1. A small handful of vermicelli and a little dry fungus, soak it in water in advance, wash the fungus and tear it into small slices with your hands, cut a piece of tofu into pieces, cut half a carrot into diamond-shaped slices, cut a piece of tofu skin into strips, cut an appropriate amount of mushrooms into small pieces, prepare a handful of green vegetables, wash a piece of pork and cut it into thin slices, it is best to use pork belly to make the stewed vegetables more fragrant, peel a piece of ginger and cut it into thin slices, pick 2 green onions and wash it and cut it into green onions.
2. Add appropriate amount of oil to the pot, and heat the oil to 60% hot. Add onion and ginger to stir-fry, add 2 spoons of chili noodles and continue to stir-fry, then add slices of meat and stir-fry to change color.
3. Pour in an appropriate amount of water to boil, add 2 spoons of salt, 1 spoon of pepper, appropriate amount of light soy sauce, a little dark soy sauce and chicken essence to taste, pour in tofu, carrots, mushrooms, and black fungus, boil for 5 minutes, pour the vermicelli and vegetables into the pot and mix well, simmer under low heat for 2 minutes, let the vermicelli absorb the soup and taste, pour in a little sesame oil before leaving the pot and mix well.
【 Boiled meat slices 】
Ingredients: pork, tofu skin, enoki mushrooms, bean sprouts, hot pot ingredients, bean paste, starch, green onion, ginger, garlic, dried chili, pepper, salt, thirteen spices, light soy sauce, dark soy sauce, egg white, cooking wine, oyster sauce.
Method: 1. Prepare a piece of lean pork meat, preferably pork tenderloin, use a knife to remove a layer of fascia on it, and after rinsing it, cut it into thin slices, put it in a bowl and put some scallions and shredded ginger, add appropriate amount of salt, thirteen spices, light soy sauce, dark soy sauce, egg white, cooking wine, and oyster sauce. Grab it well with your hands, then add a little starch to the bowl and mix well, then add cooking oil to mix well. Add cooking oil to lock in the moisture in the meat slices so that the meat slices do not stick when put in the pot. Put it aside and marinate for 20 minutes to make it taste good.
2. Prepare side dishes, wash the bean sprouts and enoki mushrooms, rinse the tofu skin and cut into strips, cut into some chopped green onion, minced ginger, minced garlic, and minced garlic, prepare more minced garlic, 1 piece of hot pot base, appropriate amount of dried chili segments and pepper, put appropriate amount of water into the pot and boil, add a spoonful of salt, first add the bean sprouts to blanch for 3 minutes, then add the tofu skin and blanch together for 3 minutes, take it out and drain the water, pour it into a large basin.
3. Pour an appropriate amount of cooking oil into the wok, and stir-fry the prepared ginger, chopped green onion, and minced garlic. (Save some minced garlic and chopped green onion, and you need to use it later), then add the hot pot base and stir-fry to stir-fry to bring out the aroma, add 2 spoons of bean paste, continue to stir-fry to bring out the aroma, add appropriate amount of water after stir-fry, remove the residue after boiling the water, and then lower the heat, then put the marinated meat slices into the pot, and after all, change to high heat, use a spoon to gently push the meat slices to prevent sticking, cook on high heat for 1 minute, and cook for too long, the meat will be hard and affect the taste.
4. Take out the cooked slices, put them in a basin filled with vegetables, pour the soup into the pot, sprinkle with minced garlic and chopped green onion, pour in an appropriate amount of oil into a small oil pan, and burn until the oil temperature is 70% hot, add the pepper and chili sections, and then sprinkle the hot oil on the minced garlic and chopped green onion together to stimulate the aroma of sprinkling garlic and chopped green onion, and finally sprinkle with coriander and cooked sesame seeds. The delicious boiled slices are done in this way. It is so delicious to eat a bite and the mouth is fragrant.
Don’t worry, no one knows Xiaomeng Aunt. Hello everyone! I am Xiaomian Aunt. Before I knew it, I have been with you for five years on the road of cooking! During the days we have been together, share knowledge of food life together and experience the joy of food life together! Here, thank you! Okay, dear friends, today's article is all for sharing with you. If you have any different opinions on this article, please feel free to post your views in the comments at the bottom of the article. We will carefully read every message you leave~
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