Family recipe table 1. Spicy hot bean curd
500g of bean curd, 200g of garlic sprout, garlic 10 petal, 3 dried peppers, bean paste 1 spoon, 30g of vegetable oil, a little chicken essence, a little water starch10g, and a little sesame oil.
1, prepare ingredients, a piece of tofu, touch of green garlic sprouts, a tablespoon of bean paste, several cloves of garlic and some dried peppers.
2. Cut tofu into small pieces, green garlic seedlings into small pieces, garlic into powder, and dried peppers into small pieces.
3. Put the base oil in the pot, add the bean paste after the oil is hot, stir fry with low fire, stir fry the red oil, then add the minced garlic, and continue to stir fry the dried Chili to give off a fragrance.
4. Add broth or hot water to the pot.
5. Put the tofu into the pot and gently shake the pot.
6. When the tofu is almost cooked, put the green garlic seedlings in the pot and heat them for dozens of seconds.
7. When cooking quickly, first put a little chicken essence, then add water starch, turn it gently, turn off the fire, and pour a little sesame oil, then you can cook and put it in a bowl.
2. Dry fried Pleurotus eryngii
Materials:
Pleurotus eryngii 300g, Zanthoxylum bungeanum 1 0g, oyster sauce 1 tablespoon, sesame oil 1 teaspoon, sugar 1 teaspoon, dried pepper10g, salt1/2tsp, soy sauce/kloc.
1, prepare raw materials
2. Chop peanuts and dry fry sesame seeds in a pot until they are mature.
3. Pleurotus eryngii is shredded by hand, and the thickness is according to personal preference. I like chewy ones. They will be thicker. Shredded Pleurotus eryngii is definitely better than a knife.
4, microwave for 4 minutes, drain the water, the purpose is to let Pleurotus eryngii mature initially, you can also remove excess water, you can also blanch and drain the water.
5. Chop the dried chili, and use 1 slice of onion, 3 slices of garlic and 2 slices of ginger to change the knife into pieces.
6. After the pot is hot, pour a little oil, and don't cross the bottom of the pot.
7. Pour Pleurotus eryngii into the fire and stir fry. When the surface is brown, it can be poured out for later use. The whole fire, Pleurotus eryngii is more resistant to frying, so don't worry about being burnt.
8. Add a little oil to the pot, stir-fry the pepper on a small fire, and stir-fry the fragrance on a small fire. If it is convenient to eat, you can remove the pepper.
9. After the pepper is fragrant, pour in the dried pepper and onion, ginger and garlic. At this time, adding onions, ginger and garlic will not burn out.
10, pour in the fried Pleurotus eryngii, quickly add 1 tablespoon soy sauce and stir well. At this time, the pot is very hot, and the taste of cooked soy sauce will be released immediately.
1 1. Turn off the heat, add 1 tsp sugar, 1/2 tsp salt and chicken essence, and then add 1 tsp oyster sauce. If the fire is too big, the soy sauce will burn out.
12, turn on high fire and stir-fry the seasoning evenly, pour a teaspoon of sesame oil on it, and finally sprinkle with dry-fried sesame seeds and peanuts to serve.
3. Rehmannia glutinosa
material
Pepper 3, 1 potato 2, eggplant 2, 1 onion 3, garlic 3, ginger 1 ginger right amount, vegetable oil right amount, soy sauce15ml, sugar 5g, salt 3g.
1. Wash the pepper, remove the stalks and seeds, cut into triangles, and chop the onion, ginger and garlic.
2, potatoes peeled and washed, cut into hob blocks with palatable size, eggplant washed and cut into hob blocks.
3. Pour the oil into the pot and heat it. Add potato pieces and fry until the edges are brown. Take out and drain the oil. Then fry the eggplant until it is slightly soft and drain.
4. Leave the bottom oil in the pot, saute shallots, ginger, garlic and stir-fry peppers.
5. Add the fried potato pieces and eggplant pieces and stir fry. Add soy sauce, sugar and salt and stir-fry to taste.
4. Braised winter melon
material
300 grams of wax gourd, chives 1 root, 5 grams of light soy sauce, 3 grams of salt, 3 grams of sugar and 2 tablespoons of vegetable oil.
1, material: wax gourd 300g, shallot 1, seasoning: 5g light soy sauce, 5g dark soy sauce, 3g salt and 3g sugar.
2. Peel the melon and cut it into thin slices (peel more melons, it is best to remove the green stalks, otherwise the hardness will affect the taste).
3. After the vegetable oil pan is hot, add the wax gourd and stir fry.
4. Stir fry until the melon corners are slightly yellow
5. Add soy sauce, soy sauce, salt and sugar, and appropriate amount of water, cover the pot and cook for about 10 minutes (don't add too much water, the wax gourd itself will come out).
6. After the melon is cooked to taste, collect the juice and get angry, sprinkle with chopped green onion and take out the pot.
5. Tiger skin green pepper
material
Eight peppers, two cloves of garlic, balsamic vinegar15ml, white sugar15g, 5ml of soy sauce, salad oil15ml, and a proper amount of salt.
1. Wash the green pepper, cut off the pedicle, dig out the seeds with a knife, peel the garlic and cut into pieces.
2. Put the soy sauce, sugar, balsamic vinegar and salt into a bowl and stir evenly to make a sauce for later use.
3. Pour the oil into the pot, heat it to 40% heat on medium heat, then put the green pepper into the pot, gently press the green pepper with a spatula, and turn it from time to time to make it evenly heated, so that wrinkles appear on both sides of the green pepper.
4. Put the green pepper on one side of the pot head, stir-fry the minced garlic, pour the seasoning juice in step (2), stir-fry until the soup is thick, and then put it on a plate.
6. Stir-fried diced lotus root with spicy sauce
material
Lotus root 1, ham 100g, persimmon pepper 1, red pepper 1, 4 tofu, 30ml lobster sauce, 5 ml soy sauce/kloc-0, and 3g salt.
1, peeled and seeded green pepper, washed and diced, diced ham, diced dried bean curd and peeled lotus root.
2. Heat the wok and pour in the oil. When the oil is 70% hot, pour in diced tofu and stir fry for 1 min until the surface of diced tofu turns yellow. Add diced lotus root and stir-fry for 2 minutes.
3. Add Laoganma Chili sauce, stir-fry the soy sauce and salt evenly, then pour in diced ham and green pepper, and continue to stir 1 min.
7. stir-fried green beans with vegetarian dishes
material
350g mung bean, 6 dried peppers, 2 cloves of garlic, soy sauce 10ml, 3g of chicken essence, 5g of salt and 20g of vegetable oil.
1. Wash the green beans, remove the old tendons at both ends and cut into two sections.
2. Cut the dried red pepper into small pieces, chop the garlic, pour more vegetable oil into the pot than usual, add the green beans after heating, stir-fry until the wrinkled green beans are cooked, and take out.
3. Leave the bottom oil in the pot, add the minced garlic and dried chili, stir-fry until fragrant, pour in the green beans, mix in the soy sauce, salt and chicken essence, and stir well.
8. Fried tomato box
material
Eggplant 1, egg 1, vegetable oil 1 tablespoon, salt 1/2 teaspoons, 80g flour, starch 1 tablespoon, and water.
1, wash the long eggplant, drain the water, don't peel the eggplant, nourish it in the eggplant skin, and slice the long eggplant.
2. Add appropriate amount of salt to the eggplant slices, marinate for 10 minute, and then pour off the eggplant water.
3. Pour proper amount of flour into a clean bowl.
4. Beat in an egg and add some cold boiled water.
5. Add 1 tbsp starch.
6. Stir the flour, starch and eggs into a batter.
7. Brush a proper amount of vegetable oil on the electric baking pan, turn on the power supply, turn on the upper and lower switches together, and then preheat.
8. hang the eggplant slices with batter, put them in the baking tray, and then close the lid to choose? An omelet/pancake? function
9. When the electric baking pan voice prompts that the eggplant cake is fried, open the lid, brush a layer of oil on the eggplant cake, and turn it upside down to fry 1 minute.