Kimchi minced meat and tofu
Ingredients: 1 small bowl of kimchi, 100 grams of ground pork, 1 piece of tofu, 1 spoonful of minced garlic, 1 spoon of green onion, 1 spoon of cooking wine, 3 tablespoons of light soy sauce, 1/2 spoon of sugar, a little pepper, water starch to taste
method
1: Marinate the pork with cooking wine and pepper for 15 minutes.
2: Cut the tofu into small pieces and chop the kimchi, but do not chop it into small pieces.
3: Heat the oil and stir-fry the minced garlic until fragrant.
4: Stir-fry the pork until it turns white, add the kimchi and stir-fry, pour in the soy sauce and sauté the sugar for 2 minutes.
5: Bring water to a boil, add tofu and bring to a boil.
6: Drizzle in the mixed water starch, cook for half a minute, turn off the heat, sprinkle the green onion and start the pot.
Broccoli shrimp balls
Ingredients: broccoli, shrimp, carrots, garlic, cooking wine, Knorr stir-fried fresh sauce, salt, oil
1, remove the broccoli from the thick stem and break into small pieces, soak in light salt water for a while.
2, fresh shrimp peel out the shrimp, pick off the shrimp intestine shrimp line.
3, Peel and slice the carrots; mince the garlic.
4. Blanch the broccoli slightly.
5: Heat oil in a pan, heat the minced pesto, stir-fry the shrimp over medium heat and pour in the cooking wine.
6, add broccoli and carrots and stir-fry, add Knorr hot stir-fry fresh sauce before coming out of the pot, add the right amount of salt and stir-fry well, drizzle with a little sesame oil.
Sauté the dried soybeans
Royalties
Dried soybeans are at your disposal; ginger is at your disposal; garlic is at your disposal; salt is in your right amount; light soy sauce is appropriate; dark soy sauce is appropriate; rapeseed oil or peanut oil is appropriate; chili sauce is appropriate; fresh garlic is appropriate
In a waterless and clean wok, pour in the dried soybeans and stir-fry, over medium heat
Fry until there are many black spots on the surface of the beans, those who like the burnt flavor can fry more, and those who don't like it can be fried less
I like to stir-fry more, because it will only have a fragrant flavor and will not have a burnt taste
Pour into a basin filled with cool water and soak for half an hour, if you like softer points, you can soak more, like a chewy 20 minutes is enough
This process is actually a cleaning process
Drain 5 minutes before sautéing,
Turn on the heat, add oil, pat the crushed garlic cloves, minced ginger into the pot and simmer, then add the chili sauce and stir-fry a few times, pour in the soybeans and stir-fry, the beans are evenly wrapped in spices, put salt, soy sauce, soy sauce and stir-fry, put in half a bowl of water, medium heat, cover the pot and simmer
When the water is almost dry, add fresh garlic and stir-fry to get out of the pan
Crab powder dumplings
Ingredients: 4 crabs, 300 g minced pork, 200 g flour, 10 g ginger, 10 g shallots, 30 ml cooking wine, 15 ml olive oil, 20 g egg liquid, 3 g salt, 20 ml fresh soy sauce, 2 tablespoons ginger juice
method:
1: Place the ginger slices and shallots on the steamer basket, then add the clean crab, drizzle with about 20 ml of cooking wine and steam on high heat for 15 minutes;
2, steamed crab, remove the crab meat;
3, pour olive oil into the pot, add crab powder under the warm oil to fry out the aroma, pour in ginger juice and stir-fry evenly;
4: Add 10 ml of cooking wine, sauté evenly, then turn off the heat and let it cool;
5, 200 grams of flour add 100 grams of warm water to mix well, knead into a smooth dough cover with a damp cloth and let stand for half an hour;
6, add salt, cooking wine, egg liquid, fresh soy sauce in a clockwise direction to stir viscous, pour a little water and stir again to have stickiness, and then pour the cool crab powder into the stirring evenly;
7: Knead the dough into long strips, divide into about 12 grams of dough each, roll out into a thin crust, and wrap into the filling;
8, after closing the mouth, put it into the steamer basket with oil, and steam in cold water for 10-12 minutes to get out of the pot;
9, while hot to eat the original juice will flow out of the original water, drizzled with balsamic vinegar more flavorful.