After the rest, we will continue to work hard to support our families in the new year. When I went to work these two days, I saw that there were obviously more cars going out. Teddy boy wants to wish everyone peace here.
Look at the refrigerator. The food and meat prepared years ago are running out. The refrigerator is empty and I am busy going to work every day. I'll share some recipes for work with you. It's simple and time-consuming, and it's collected. It doesn't matter if you eat it for a week.
1. Like spicy food, cut more millet pepper and green pepper. Slice onion, ginger and garlic.
The supermarket sells cooked duck intestines, so you can buy as many as you want. Buy it back, wash it, and cut it into sections. Stir-fried lobster sauce and duck intestines are indispensable for lobster sauce.
2. Duck intestines are too salty, so blanch the water first to reduce the salty taste. Boil the water. Boil the duck intestines for a while before taking them out.
3. Add hot oil to the pot. When the oil is hot, add onion, ginger, garlic and lobster sauce, grab some dried peppers, stir-fry them to a spicy taste, add duck intestines, stir-fry them a few times, and pour some wine along the pot to remove the fishy smell.
Add spicy fresh dew, chicken powder, sugar and pepper, finally add green pepper and millet pepper and stir-fry to melt the seasoning, stir-fry with a little water to melt the seasoning, finally hook some water starch to thicken the juice, and then turn off the heat and take out the pot.
The ingredients are cheap, spicy and delicious, and it is good to eat steamed stuffed buns and bibimbap.
Don't cook chicken breast, it doesn't smell good after eating firewood. Try this mushroom and shredded chicken soup. It's smooth, light and nutritious, and it doesn't grow meat.
1. A few dollars bought a piece of chicken breast in the supermarket, washed it and sliced it. When slicing, press the back of the knife tightly with your hands, and be careful with your hands. Slice, shred, and put in the basin first.
Soak a handful of medlar, cut some chopped green onion, and then cut some chopped green onion and ginger slices. Remove the roots of mushrooms and tear them into small pieces by hand.
2. Marinate the shredded chicken, add oyster sauce, salt, pepper, cooking wine, pour some water, and beat it in one direction for a while to make the shredded chicken tasty.
After the shredded chicken is tasty, grab some starch to lock the moisture, and then grab it evenly. The shredded chicken after beating is smooth and tender, but the taste is delicate.
Finally pour some vegetable oil. Add vegetable oil to prevent the chicken from sticking to the pot after cooking. Set aside and marinate for a while.
3. Boil oil in the pot. When the oil is hot, add shallots and ginger slices and stir-fry until fragrant. Pour the mushrooms into the pot. After the shiitake mushrooms are soft and fragrant, pour some raw oil to make them fresh, add some chicken juice to enhance the flavor, and add salt, chicken powder and pepper to quickly stir-fry and melt to taste.
Add water, the amount of water is enough to drink. After the water is boiled, put the soaked Lycium barbarum into the pot and cook for a few minutes on low heat. After the soup is fully seasoned.
Open the pot cover and put the pickled shredded chicken into the pot in turn. When you put the shredded chicken, try to break it up and don't stick together.
Cook on low heat for another two minutes. When the shredded chicken is cooked, turn off the fire and take out the pot. A pot of delicious mushroom and shredded chicken soup can be served.
The crab-flavored mushrooms in the supermarket are quite cheap, 5 yuan and 2 small boxes. Crab-flavored mushrooms also have many practices. Dry-fried, dry-fried, stir-fried and soup are all delicious, and stir-fried is more common. Stir-fry for a few minutes for quick eating.
1. The root of the crab mushroom is inedible. Cut off the roots, wash and control the moisture. Cut some green peppers and red peppers, which are delicious and beautiful, and increase appetite.
Cut some ginger and shallots, and grab some dried peppers to taste.
2. The quickest way to stir-fry a lot of side dishes is to soak them in water before frying them, so that they can be cooked and cooked consistently, save time, and the fried color is good.
Boil the water, first pour the crab mushroom into the water and blanch it, and finally pour the green pepper into the water and blanch it, and then quickly take it out and control the water.
3. Heat the oil in the pot, pour in the onion, ginger and pepper, stir-fry to get a spicy taste, don't stir-fry the pepper, add the green pepper and crab mushroom and stir-fry a few times.
Start seasoning: add oyster sauce, salt and chicken essence, stir fry quickly to melt the seasoning, and then hook in water starch, which will gelatinize when heated, making the seasoning stick to the ingredients more delicious. Concentrate the soup, and you can put it on the plate.
It's just a simple home-cooked dish. It's light and fast, and you can eat it before spring officially comes.
During the Spring Festival, we eat prawns with garlic. We are usually busy at work and have no time to buy fresh prawns. Let's make a plate of garlic mushrooms. Garlic tastes great as long as it is cooked well.
1. Steamed Flammulina velutipes with Garlic Not only is Flammulina velutipes the protagonist, but garlic is also very important.
First, cut off the roots of Flammulina velutipes, break them and clean them. Peel garlic, wash it, pat it, cut it and chop it. Dice a little red pepper.
Make garlic
When the oil is heated to 50% and the oil surface is slightly smoky, put the chopped garlic into the pot, stir-fry the garlic flavor, add a spoonful of salt and a spoonful of chicken powder, then add the red pepper, stir-fry evenly, and then take out the pot. This simple garlic is ready.
3. Put the Flammulina velutipes on the plate, pour in the garlic we made. When the water boils, steam the Flammulina velutipes on the pot, cover the pot and steam for six minutes on medium heat.
After six minutes, take out the steamed Flammulina velutipes and pour out the excess soup without salt. Sprinkling some steamed fish and soy sauce can also improve the taste.
Then the 200-degree hot oil is excited and the fragrance comes up. Finally, sprinkle with chopped green onion and serve.
Mung bean sprouts contain essential amino acids, vitamin B2, carotene and vitamin C, and also contain a lot of dietary fiber, which can promote gastrointestinal peristalsis. Eat more mung bean sprouts to regulate gastrointestinal function after the Chinese New Year.
1. Cut off the roots of mung bean sprouts, put them in a pot, soak them in clean water, or soak some salt in water. After a while, the bean skin will soon float on the water.
Cut some shredded red pepper, pat some garlic, add a juice: add salt, chicken powder, pour more sesame oil to enhance the taste and fragrance, and stir with warm water to melt the seasoning.
2. Blanch the mung bean sprouts with water, boil the water in the pot, add salt to taste, and sprinkle some vegetable oil to brighten the color.
After the water is boiled, dry the mung bean sprouts, pour them into the pot, and blanch for about 1 min until the mung bean sprouts are cut off and taken out, and rinse them quickly with cold water.
Drain the water, pour it into a basin, pour the prepared juice, pour the shredded red pepper and minced garlic into the basin, and stir evenly with chopsticks to serve.
Oil cake in pasta is relatively simple, easy to make and time-saving. It is the most suitable for making breakfast, better than buying it.
1. First, mix the dough well, and make oil cakes with semi-hot noodles, which are soft to eat and not hard to cool.
Prepare a small basin, put some salt in ordinary flour, first stir the salt evenly with chopsticks, one-third of the flour is instant noodles, and the rest is kneaded with warm water, first stir it into flour wadding, and then knead it into dough.
Pour some vegetable oil, don't save this step, the cakes made are crisp and delicious.
After mixing, put it aside for ten minutes to let the dough relax and roll it out later.
Make some cakes
Take a small pot, put some flour, pour some salt and pepper, and mix them evenly with chopsticks.
Simply stir-fry some scallion oil, enjoy it, burn oil in the pot, put some shallots in cold oil, and remove the shallots after frying.
When the oil temperature is 70% hot, pour the onion oil into the flour and stir it evenly with chopsticks to make it crisp.
3. After the dough is baked, put it on the chopping board, knead it into strips, then divide it into noodles of equal size, and apply a thin layer of vegetable oil on the chopping board by hand.
Take out a dough blank, press and stretch it by hand, then roll it into a thin sheet, spread a layer of dough, fold the dough like a folding fan, stretch it, roll it into a roll, and press it under the neck.
4. After the cookies are finished.
Open the electric baking pan, take out a cake blank, roll it into a round cake with a rolling pin, put it in the pot, cover it, and look at it every 30 seconds.
One side is brown, turn it over and fry the other side, so that the oil cake will be cooked after turning it back and forth a few times.
Take out the fried cake and have a look. The cakes are separated layer by layer, crisp and delicious, and some soybeans are rolled and eaten, which is too fragrant.