The first bite of spicy cumin beef is rich in cumin flavor and tastes like barbecue. It's the first time to make this, and I think it's delicious.
Ingredients: 300g snowflake beef, half onion, 1 green pepper, salt, soy sauce, sugar, dried Chili powder, pepper powder, cumin powder and cumin granules, sesame seeds and edible oil.
Practice: Wash the beef and cut it into thick slices, about 1cm, then cut it into strips and dices with a new knife, rinse the cut beef with clear water, remove the water, add salt, soy sauce or soy sauce, grab a proper amount of onion Jiang Shui and mix well, add dried Chili powder, pepper powder and cumin powder, black pepper powder and a little starch and mix well, then add a proper amount of edible oil for pickling. Slide over the diced rabbit and fry until 8 minutes cooked. Remove and control the oil. Pour oil in another pan, add onion slices and stir-fry until transparent, add green and red peppers and stir-fry evenly, pour in beef granules, and add Chili powder, pepper powder, cumin granules and sesame seeds and stir-fry evenly. Pour a little more oil from the pot and take it out. Spicy and delicious, everyone likes it after drinking it. Try it, too!
The second dish, diced rabbit with fresh pepper, is my specialty, fresh, tender, spicy and delicious. It is recommended to cook this dish in an iron pan.
Ingredients: half a rabbit, one green pepper each, pickled red pepper, pickled mountain pepper, pickled ginger, tender ginger, ginger, 1 green pepper, onion, starch and edible oil; Cooking wine, pepper, salt, onion, bean paste, soy sauce and a little sugar, and appropriate amount of rattan pepper oil.
Practice: Wash the rabbit meat and chop it into small pieces 1 cm square, cut the green pepper into pieces, dice the tender ginger, cut the pickled pepper into rings for later use, and cut the green onion into sections; Add a little salt, pepper, cooking wine, onion and ginger to the rabbit meat, mix well, add a proper amount of starch, and marinate with a proper amount of cooking oil for a while; Pour oil into the pot, with a little more oil, and the oil temperature is 40% hot. Add the diced salt rabbit and stir-fry until cooked, and take it out. Leave a little base oil in the pot, add Jiang Mo, pickled pepper, tender diced ginger and green pepper, stir-fry until fragrant, add half a spoonful of bean paste, and stir-fry the green and red pepper segments for 30 seconds; Stir-fry the oiled rabbit meat for 3 minutes, taste salty, add salt, a little sugar and soy sauce to taste. Before cooking, pour a spoonful of Zanthoxylum bungeanum oil, stir well and serve.
The third method is to stir-fry meat with bergamot. Melons are picked from home, and the fried meat is especially sweet when cooked in cold water.
Ingredients: tenderloin 100g, bergamot 1, red pepper 1, cooking wine, salt, soy sauce, bean paste, starch, edible oil or olive oil.
Practice: Wash and slice tenderloin, rinse with clear water and drain, add a little salt, soy sauce, cooking wine and a little bean paste and mix well. Cut the red pepper into pieces, the fingered citron cuts off the seeds, then slices and marinates with a little salt for a while. Pour oil into the pan, add red pepper when the oil is hot, and stir-fry bergamot until it is out of the pan. Stir-fry the meat slices with the remaining oil to change color, and add bergamot to stir fry evenly.
The fourth cold broccoli, crisp and delicious, is more popular than meat, lamenting that one broccoli is not enough to eat.
Ingredients: 1 broccoli, millet spicy 1, 4 cloves of garlic, soy sauce 1 tablespoon, a little oyster sauce, salt and cooking oil.
Practice: Cut the broccoli, soak it in salt water for 15 minutes, chop garlic and red pepper, boil water in the pot, add a teaspoon of salt and a little cooking oil to the water, blanch the broccoli for 3 minutes, take it out until it is half cooked, put it in a bowl and pour it upside down on the plate, then pour a little oil into another pot, saute minced garlic and red pepper, and add soy sauce and oyster sauce.
The fifth way to stir-fry cabbage, in fact, this dish is specially fried for me. I've eaten so well recently that I've eaten all the meat I've lost. Bao Xiao said: Mom, you can only lose weight if you are full! Chinese cabbage is rich in dietary fiber, which is the easiest green leafy vegetable to adjust during the fat reduction period, so eat more during this time. The method is very simple, add some ginger and pepper, stir fry and season with salt. Crispy and delicious, very delicious.
I forgot to shoot the sixth soup of Cordyceps sinensis and wax gourd. This is also a fat-reducing and health-preserving soup, which is light, delicious and nutritious. This method is particularly simple. Cut the wax gourd into pieces and cook for 8 minutes. Add Cordyceps sinensis and cook for a while. Season with salt and pepper and sprinkle with chopped green onion.