Braised cabbage hearts
method
1, wash the heart of the dish and spare, start the pot, put in water, add cooking oil after the water is boiled, add vegetables, use a spoon or chopsticks to press the vegetables into the boiling water as much as possible,
2, make sure that the green vegetables are boiling in boiling water, when the green vegetables become green oil, you can get out of the pot, start a small pot, add a little cooking oil, soy sauce, garlic cloves, peppers, boil and pour into the green vegetables!
Spicy red oil enoki mushrooms
Ingredients: 400 grams of enoki mushrooms, 2 spoons of bean paste, 1 teaspoon of salt, 1 spoon of light soy sauce, 1 spoonful of sugar, appropriate amount of cooking oil, 1 bowl of water, appropriate amount of green onion or coriander;
1. Cut off the roots of the mushroom, clean it and control the dry water;
2. Put an appropriate amount of cooking oil in the pot;
3. Add watercress sauce and stir-fry after heating;
4. Add a spoonful of soy sauce, a spoonful of sugar, a small spoonful of salt and a bowl of water to bring to a boil, the water does not need too much;
5. After the pot is boiled, add the enoki mushroom, it does not matter, after a while the enoki mushroom becomes soft and will produce water;
6. Boil again, after the mushroom becomes soft, taste salty, light and light, you can add some salt;
7. Add parsley or green onion and turn off the heat!
8. Plate and eat, spicy and enjoyable, super next meal Oh!
Lentils stir-fried meat
material:
Tender lentils, pork, soy sauce, salt, garlic, green onion, ginger
method:
1. Wash the tender lentils, cut into three pieces, cut the pork into slices and crush the garlic.
2. Heat the pan with cold oil, add the pork slices, fry until the slices change color, add the lentils and stir-fry evenly.
3. Stir-fry well with salt and soy sauce, cover and simmer for 5 minutes.
4. Add the garlic paste and stir-fry evenly.
Grass mushroom braised orange clove fish round
Ingredients: 100 g of mushrooms, 150 g of mandarin fish, 5 g of shallot juice, 5 g of ginger juice, 70 g of egg white, 15 g of cooking wine, 5 g of salt, 100 g of lard (refined), 2 g of monosodium glutamate, 5 g of starch (peas).
1. Wash 100 grams of fresh grass mushrooms and cut them in half with a knife. Wash the white fish, place on a cutting board and chop, put it in a bowl, add onion ginger juice, egg white, cooking wine, 100 grams of water, 3 grams of salt, and stir well to form a fish mushroom.
2. Put the wok on the fire, add 1500 grams of water, squeeze the fish velvet with your left hand into an orange petal shape, use the spice spoon to scoop the fish into the water, keep the water temperature at 90 ° C, let it be nourished in the water, pour into a colander to drain the water.
3. Put the wok on the fire, add 500 grams of chicken broth, add mushrooms, fish balls and cooked lard, cook for 10 minutes, add 2 grams of refined salt, monosodium glutamate, use 10 grams of wet starch (5 grams of starch plus water) to contour, and put it into the soup dish.