500g shrimp/50g vermicelli/chopped pepper
Liquor/garlic powder/chopped green onion/salt
1. Cut shrimp whiskers, cut shrimp backs, pick out sand lines and clean them.
2. Add a little salt and a little white wine and marinate for 20 minutes.
3. Boil the vermicelli in hot water 10 minute, take it out after scalding, and spread it on the bottom of a clean plate.
4. Put the marinated shrimp evenly on the vermicelli.
5. Sprinkle chopped pepper on the shrimp, then sprinkle with minced garlic.
6. Steam it in a pot of cold water and put it on a big fire. Turn off the fire for 4 minutes after the pot is boiled, and add a little chopped green onion after the pot is taken out.
Sichuan spicy chicken leg
2 drumsticks/oil/salt/pepper
Pepper/star anise/onion/ginger/sesame
Sugar/soy sauce/vinegar/cooking wine/Chili powder
1. Wash the chicken legs, put some salt on the surface and marinate for a while.
2. Pour water into the casserole, don't touch the surface of the chicken leg, add ginger slices and onions to deodorize, and then add a proper amount of salt and a tablespoon of cooking wine.
3. After the fire boils, turn to medium fire and simmer for 10 minute. When the time comes, cease fire and continue to simmer for 10 minute.
4. Take out the drumsticks and put in purified water while it is hot. Cold water can make the chicken more firm and tender, and then the chicken legs are boned and chopped for later use.
5. Heat half a bowl of oil in an oil pan, add chopped dried peppers and prickly ash, add two pieces of ginger and a proper amount of chopped green onion to prevent the material from being fried by a small fire, and remove the chopped green onion and ginger with an oil filter.
6. Put two spoonfuls of Chili powder, one spoonful of pepper powder, a proper amount of cooked sesame seeds, an star anise and a small amount of salt into a bowl.
7. Pour in freshly cooked hot oil, appropriate amount of soy sauce, a little vinegar, a little sugar and chicken powder, plus two spoonfuls of freshly cooked red oil, and pour it on the chicken legs.
waste
Two chickens/onions/ginger/peppers
Zanthoxylum bungeanum/salt/cooking wine/pepper
Thirteen spices powder/monosodium glutamate/oil
1. Cut the chicken.
2. Add seasoning (add more salt, thirteen spices powder, cooking wine, pepper and a little oil, and marinate by hand for 30 minutes).
3. Boil the water in the pot, add the marinated chicken, boil and remove a little cooking wine for later use.
4. Cut onion, ginger, garlic, pepper and ginger into sections, and prepare fragrant leaves, pepper, star anise and cinnamon.
5. Put oil in the pan, add the cooked chicken and fry until golden brown.
6. After frying, leave a little oil in the pot, put pepper in the pot, fry on low heat until it smokes, and take out the pepper.
7. Add onion, ginger, garlic, pepper, fragrant leaves, star anise and cinnamon and stir fry.
8. Stir-fry the diced chicken, add monosodium glutamate and pepper and mix well.
Spicy hot bean curd
Tofu/beef stuffing/bean paste/green garlic
Pepper/ginger/soy sauce/sugar/oil
1. Cut the tofu into 2cm square pieces, blanch it in boiling water with a little salt, remove the beany smell, take it out and soak it in clear water.
2. Put 10g Zanthoxylum bungeanum into a dry pot (there is no oil in the pot), stir-fry and press into powder for later use.
3. Cut the beef into pieces, add a little cooking wine, soy sauce and pepper, mix well, marinate for 15 minutes, and add a little dry starch when taking it out.
4. Chop the bean paste, chop the green garlic and ginger, heat the wok, put the oil, add the beef, stir-fry the beef stuffing until golden brown, and stir-fry the bean paste.
5. Add Jiang Mo, soy sauce and Chili powder to stir-fry red oil, then add 100g stock (or water), pour in tofu and cook for 3 minutes.
6. Stir fry with pepper powder when cooking, and finally sprinkle with chopped green onion.
Healthy spicy balsamic pot
300g shrimp/100g pork belly/100g lettuce
100g of lotus root/100g of Flammulina velutipes/100g of soybean skin/mushrooms.
100g celery/oil/salt/100g dried pepper /5ml sesame oil.
Zanthoxylum bungeanum/Cinnamomum cassia/Illicium verum/10g sugar
1. Put water, geranium, cinnamon, star anise, pepper and fennel into a pot, boil for 5 minutes, and then pour into a prepared small basin.
2. Put oil in the pan, add onion, ginger and garlic and stir-fry until the oil is hot.
3. Pour in the cooked materials and cook for 30 minutes.
4. Pour the cooked sesame oil into a small basin.
5. Make sesame red oil: take another pot, pour in cooking oil, saute Pixian bean paste and Chili sauce, and fry red oil.
6. Scoop two spoonfuls of burnt sesame oil into the pot and bring it to a boil.
7. make spicy incense pot: put water I.
9. Pour cooking oil into the pot. When the oil is hot, add the washed shrimp and fry until golden brown.
10. Take out the fried prawns and fry them when the oil is reheated. Fried prawns are crispy and delicious.
1 1. Fry pork belly slices in oil until golden brown.
12. Leave a little base oil in the pot, add onion, ginger and garlic and stir-fry until fragrant.
13. Pour red pepper and pepper into blanching water, stir-fry over high fire, and pour a spoonful of sesame red oil.
14. Pour the fried prawns and add a little salt and sugar; Pour in a spoonful of sesame oil and stir well, then pick out the prawns.
15. Stir-fry vegetables in blanching water; Pour a spoonful of sesame red oil; Add refined salt and stir fry; Add some sugar.
16. Pour in two spoonfuls of sesame oil, stir well, and drop the sesame oil into the pot.
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