Spicy hot bean curd
Ingredients: tofu 1 piece, minced meat 50g (beef is the best), garlic 2 pieces, Pixian watercress 1 spoon, a little soy sauce, a little sugar, a little pepper noodles, a little sesame oil, a little carved wine/rice wine, a few drops of starch water and vinegar;
Exercise:
1. Chop shallots into small pieces, cut tofu into cubes, and cut garlic into powder.
2. Cut the tofu into pieces and soak it in salt water for about 2 minutes. This step is to increase the hardness, wash off the beany smell and heat the tofu.
3. More oil than usual. After the oil temperature, stir-fry the meat until the minced meat starts to turn slightly yellow. When it's a little dry, add bean paste and stir fry in red oil.
4. After the red oil is released, you can stir-fry the minced garlic and add water or soup, which is almost a small bowl of soup with tofu. After the soup is boiled, add a spoonful of carved wine, a little soy sauce (just for tasting) and a little sugar.
5. Then add tofu and cook for 2-3 minutes. When the soup becomes less, add a proper amount of pepper noodles. Finally, thicken it with water starch into a thin paste, and then pour in sesame oil and a few drops of vinegar (just to enhance the taste).
6. Sprinkle chopped green onion before cooking.
Flammulina velutipes roll with bean skin
Ingredients: bean skin, Flammulina velutipes, coriander, millet spicy, oil, pepper, garlic, oyster sauce, bean paste, soy sauce, chicken essence and sugar.
Exercise:
1. Prepare the required materials, wash coriander, remove the roots of Flammulina velutipes, cut coriander into small pieces, chop garlic, and cut millet into pepper rings.
2. Take a piece of bean skin, lay it flat, put Flammulina velutipes on both sides, roll up the bean skin, roll it to the other end, roll it tightly, cut it in the middle of the bean skin roll with a knife and split it in two.
3. Take a vermicelli and string it at the joint of the bean skin to prevent the bean skin from scattering during firing. You can also use toothpicks It is more convenient to use vermicelli. You can eat cooked vermicelli. Use a toothpick and take it off after cooking. Everything else is made according to the sample.
4. add oil to the pot and heat it. Add pepper to low heat and fry the pepper until it is slightly burnt. Take out the pepper and use it.
5. Stir-fry Pixian bean paste, stir-fry red oil and minced garlic, add half a bowl of water, pour in soy sauce and oyster sauce, add chicken essence and a little sugar, and bring to a boil.
6. Add the bean skin roll and cook until it tastes good. Turn over and cook for 4-5 minutes. Turn off the heat, put on a plate, sprinkle with coriander segments and pepper rings.
Stir-fried Corn Crispy Bao Zhong
Ingredients: Palmetto 250g, corn150g, garlic Jiang Mo10g, onion 50g, diced red pepper10g.
Seasoning:
Meijia fresh soy sauce 10g, chicken powder 2g, salt.
Making:
1. After cleaning Zhangbao, grab it evenly with a little soy sauce, salted chicken powder and starch. Fry in a pan until golden and crisp. Blanch the corn in a pot until it is broken;
2. Stir-fry garlic, Jiang Mo and diced red pepper with hot oil in a pan, and then add processed palm treasure and corn to stir fry. Add seasoning and stir fry. Stir-fry the fire for fragrance, and then take it out of the pot.
Stewed chicken with pumpkin
Ingredients: chicken leg, pumpkin, white sesame, black pepper, oil and salt, soy sauce, cooking wine.
1. Wash the pumpkin, remove the hard skin and cut into small pieces. Put it in the oven, heat it up and down at 180 degrees, and bake it for about 15 minutes. Bake the pumpkin soft for a long time.
2, two chicken legs, defatted, then washed, boned, cut into small pieces for later use.
3. Add soy sauce, cooking wine and salt to the chicken, mix well, marinate for 20 minutes, and taste.
4. Pour a little cooking oil into the pot, add the chicken, stir-fry over medium heat until the color fades, and then put the pumpkin into the pot. Stir-fry the pumpkin and chicken together until it tastes good. Finally, add white sesame seeds and chopped black pepper to enhance fragrance, and turn off the heat.
Smoked fish pieces
Ingredients: Spanish mackerel 1, appropriate amount of cooking wine, appropriate amount of onion and ginger, appropriate amount of garlic and star anise sauce sugar, appropriate amount of oil and salt.
1. First, the Spanish mackerel is processed, and all the abdominal viscera, fish scales, fins and gills are removed, and then it is cut into pieces with a width of about 2 cm. If it's not easy to cut, we can freeze it in the refrigerator for half an hour before cutting.
2. Cut the fish into scallions, shredded ginger and salt, and pour in cooking wine. We can hold the scallions and shredded ginger in our hands and squeeze out the juice, so that the fishy smell is better, and then marinate for half an hour.
3. For the marinated fish pieces, we dry the water with kitchen paper and pat a layer of powder on the surface.
4. widen the oil in the pot and heat it to 50% heat. We fry the fish pieces in oil until they turn golden brown.
5. After all frying, increase the oil temperature, fry the fish pieces again until the color is darker and the surface is more brittle, and then take out the oil control.
6. In addition, heat oil in a pot, stir-fry onion, ginger and star anise, then cook with soy sauce, stir-fry cooking wine, add 1 bowl of hot water, add spiced powder and more sugar, and then boil over high fire.
7. Put the fish pieces into the pot, turn to medium heat and cook slowly until the soup is exhausted.
Fried mung bean sprouts with green pepper
Ingredients and seasonings: mung bean sprouts 1 bag, green pepper 1 piece, a little carrot, cooking oil, salt and balsamic vinegar;
The method of frying mung bean sprouts with green peppers;
1, peel the green pepper and shred the carrot for later use; Heat a wok, add cooking oil, stir-fry shredded carrots until soft, and then add mung bean sprouts;
2. After the mung bean sprouts are soft, stir-fry the shredded green peppers together, add salt to taste, cook balsamic vinegar before taking out the pot, and stir well to serve.
Braised carp
Ingredients: fresh carp 1 (about 750g), peanut oil 100g, wet starch 25g, onion 5g, soy sauce 25g, Tricholoma matsutake 15g, cooking wine 25g, ginger 5g, monosodium glutamate 1g and pepper1g.
Exercise:
1. Wash fresh carp, remove scales and gills, cut it with a knife at the abdominal node, remove internal organs, wash off blood foam, and cut both sides with 5 knives.
2. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicle, peel the scallion, wash it and cut it into filaments; Wash ginger, peel and slice.
3. Put peanut oil in the pot and heat it over high fire. When the order is slightly different, fry the whole carp until both sides are yellow, then cook the cooking wine, then add Chili noodles, shredded Tricholoma matsutake, refined salt, soy sauce and ginger slices in turn, boil over low heat, add scallion, monosodium glutamate, sesame oil and pepper, and serve.
Fried pork liver with garlic and pepper
Ingredients: pork liver, two green peppers, appropriate amount of millet, two garlic sprouts, appropriate amount of onion, appropriate amount of ginger, pepper, half a spoonful of salt, one spoonful of dried starch, one spoonful of soy sauce, half a spoonful of vinegar, two spoonfuls of cooking wine, half a spoonful of white pepper, sugar and monosodium glutamate.
Exercise:
1. After cleaning pig liver, cut it into 2 or 3 mm thick slices and rinse it repeatedly in water; Then soak in clean water for 30 minutes, change water and continue washing until there is no blood; Take it out with a hedge and control the moisture;
2. Prepare ingredients: green pepper, millet, garlic, onion and ginger; Add half a spoonful of salt, one spoonful of dried starch, one spoonful of soy sauce, half a spoonful of vinegar, two spoonfuls of cooking wine, half a spoonful of white pepper, four or five peppers, a little sugar and sliced onion and ginger; Stir well and taste; Prepare side dishes, cut garlic seedlings into small pieces, green peppers into diamonds, and millet into spicy pieces;
3. Hot oil in the pot, a little more oil, hot oil. When 70% to 80% oil starts to smoke, pour pork liver slices with good taste;
4. Fire, stir fry quickly, count down for 5 seconds, or observe with your eyes. When the surface of pig liver began to turn white, some of them were not yet white, and they were slightly pink, so they were served immediately;
Boiled pork with bitter gourd
Ingredients: pork belly, bitter gourd, green pepper, salt, bean paste, ginger and garlic, cooking wine.
Exercise:
1, put pork belly in cold water in the pot, add a little cooking wine and a few slices of ginger, cook with strong fire, cook, take out and cool;
2. Slice bitter gourd, blanch in oil and salt boiling water 1 min, take out and cool, and control the moisture;
3. Slice pork belly, heat the pot, add a little oil, add pork belly, stir-fry oil, add bean paste, onion and garlic, and green pepper, stir well;
4, add bitter gourd, stir well, and finally add a little salt to taste.
Spicy braised pork intestines
Ingredients: 500g fat sausage Accessories: carrot 100g, green pepper 30g, coriander 6g Seasoning: peanut oil 25g, soy sauce 8g, salt 3g, monosodium glutamate 2g, cooking wine 3g, vinegar 3g, sugar 2g, starch (pea) 10g, onion 5g and ginger 3g.
working methods
1. Cut the fat sausage into sections, put it in a bowl, and add soy sauce and cooking wine for curing;
2. Wash and slice carrots, shred green peppers and mince coriander; Wash the onion and cut the flowers, and wash and shred the ginger; Adding water to starch to make juice;
3. Heat the wok with oil, add shredded ginger, stir-fry pork intestines, add green pepper, soy sauce, salt, cooking wine, sugar, vinegar and fresh soup, and burn thoroughly; Add monosodium glutamate, carrot, coriander and chopped green onion, stir-fry for a few times, and thicken with water starch.
Sauce herring
Ingredients: black herring, yam, Pixian bean paste, soy sauce, soy sauce, oyster sauce, salt, sugar, cooking wine, oil, onion, ginger, garlic and thirteen spices.
Practice: 1. Clean herring, chop it, add a little salt and cooking wine, mix well, and marinate 1 hour.
2. Slice the yam obliquely and cook for 2 minutes.
3. Heat oil in the pan, saute shallots and ginger, and pour in fish pieces and stir fry.
4. Add the right amount of water and add yam without fish.
5. Then add soy sauce, oyster sauce, a little Pixian bean paste, a little soy sauce, sugar and a little thirteen spices.
6. Cover the pot and stew for 10 minutes, then open the lid to collect the juice. Add a little green garlic before cooking.
Fried beef tenderloin with green pepper
Ingredients: beef, pepper, cooking wine, chicken essence, yellow wine, soy sauce, soy sauce, sugar and starch.
working methods
1. Add yellow wine, soy sauce, soy sauce, a little sugar and starch to beef tenderloin and marinate for 10 minute.
2, Hangzhou pepper roll knife cut into strips, washed with water, mainly to remove seeds.
3, put a little oil in the pot, stir-fry the pepper into tiger skin, remember to add a little salt, and start the pot (because beef is easy to get old, it is not delicious to stir-fry tiger skin without pepper, so I usually fry it separately first)
4. Add the oil and heat it (high heat) so that the tenderness of the beef will be locked and the beef will be fried until it is medium-cooked.
5. Add the fried peppers.
6. Stir-fry until 78% mature, and add cooking wine and chicken essence to taste.