Dried sautéed carob traditional version
1. Wash the cowpea, cut into sections and fry until tiger skin is set aside.
2. Wash and chop the sprouts, add cooking wine to the minced meat, marinate for 10 minutes with MSG and set aside.
3. Fry the oil in a wok and sauté the minced meat until fragrant.
4. Fry the oil again in the pot, fry the red oil under the bean paste, stir-fry the minced sprouts until fragrant, add the beans and minced meat and stir-fry well.
5, Seasoning: salt, chicken essence, stir-fry well, hook, out of the pot.
Home-cooked version of dried sautéed four-season beans
Ingredients: four seasons beans, pork filling, soy sauce, cooking wine, dried chili peppers, peppercorns, garlic, ginger, salt, sugar, chicken powder, vegetable oil.
1. Remove the old tendons from the four seasons beans, break them into inches and drain them. Minced meat with cooking wine and soy sauce, marinate for 10 minutes, cut dry red peppers into sections, garlic pat loose, ginger chopped.
2. Heat the pan with oil, pour the beans and stir-fry the beans after the oil is hot, and the remaining oil is poured into the marinated meat filling and stir-fried. Stir-fry the minced ginger, garlic, dried chili peppers and peppercorns until fragrant, stir-fry with the meat foam, add the sautéed beans, add salt, sugar and chicken powder and stir-fry for 20 seconds.
Sauté shredded potatoes
Ingredients: shredded potatoes, salt, dried chili peppers, dried peppercorns, spicy fresh, ginger, onion and garlic, peppercorn powder, salad oil, dry starch.
1. After washing the shredded potatoes, drain the water, wrap in a little dry starch and mix well, then fry until golden brown in 60% hot oil temperature, and then remove and set aside.
2. Leave a little oil in the pot, add dried chili peppers, dried peppercorns, ginger slices, green onion slices, garlic slices, stir-fry until fragrant, add a little salt, peppercorn powder, spicy fresh stir-fry evenly and put on the plate.
Dried sautéed potato fries
Ingredients: potatoes, ginger, garlic, dried chili peppers, shallots, vegetable oil to taste, salt, pepper powder, paprika, cumin powder.
1. Wash the potatoes, peel, first cut thick slices, and then cut into a uniform size of the strip, rinse several times with water, remove the starch, add a little fine salt, bump a few times to make it mix evenly, let stand for about 1 hour, the potato strips will become soft out of the water, and then control the dry water.
2. Add potato strips to the golden brown under the heat of 60% of the oil temperature, and fish out the oil control in the oil pan.
3. Prepare the dried chili pepper segments, ginger garlic and shallots cut well, put a little vegetable oil in the pot, first sauté the dried chili pepper segments and ginger garlic shallots, pour in the potato strips and sauté for a while, and finally add the pepper powder, paprika, cumin powder, mix well.
Spicy dried sautéed mushrooms
1. Sautéed pepper salt: Fry the salt dry under the pot, fry the pepper noodles, and fry the coarse and fine pepper noodles out of the pot for later.
2. Treat the mushrooms cleanly and tear the strips for later.
3. Whole egg paste: beat the eggs well, add corn starch, flour to an appropriate amount, stir well, add salt, monosodium glutamate, a little peppercorns and mix well.
4. Put the mushroom strips into the whole egg paste and mix well, fry them golden in the pan to drain the oil and set aside.
5. Put the wok on the high heat, heat the oil, stir-fry the dried peppercorns, you can add onions, celery and other side dishes to stir-fry, add mushrooms and stir-fry evenly, sprinkle with pepper salt, and put it on the plate.
Dried sautéed apricot abalone mushrooms
1. Wash and slice the apricot abalone mushrooms, wash and cut the onion into strips.
2. Add a spoonful of olive oil to the wok and simmer the sliced apricot abalone mushrooms on both sides over low heat until they are slightly yellow.
3. Pour the onion into a non-stick pan, sauté the aroma, pour in the slices of apricot abalone mushrooms and sauté together. Season with salt, soy sauce and pepper and stir-fry well.
Dried shredded squid
Ingredients: dried squid, lean meat, mung bean sprouts, vegetable oil, soy sauce, salt, cooking wine, monosodium glutamate, sesame oil, sugar.
1. Remove the head and tail and bones of the dried squid, roast on the fire to soften, cut the muscle fibers into thin wires, wash with warm water, and drain the water. The fat and lean meat is cut into 8 cm long and 0.3 cm thick silk, and the mung bean sprouts are de-sprouted and rooted.
2. Put the pot on the high heat, put the vegetable oil to 60% of the oil temperature, put the squid shredded sauté it, spray into the cooking wine and sauté dry, then add salt, soy sauce, sugar, cooking wine and stir-fry, add bean sprouts, spray cooking wine, sauté until the sprouts are broken, add MONOSG, drizzle with sesame oil and push well, and put the pan on the plate.
Dried sautéed squid
1. Fresh squid washed, removed from internal organs, boneless and toothless, cross-cut into circles, squid head cut open.
2. Flour with eggs, water to taste, and into batter; Dip the cut squid rings in the paste.
3. Add oil in the pot, when it is cooked to 70% or 80%, fry the squid ring dipped in the paste under the pan to color, keep the squid at six or seven ripe, and put all the fried squid on the plate and set aside.
4. Raise the pot, add oil and heat, under the peppercorns, dried pepper shreds, garlic slices and an appropriate amount of cooking wine, salt and stir-fry, the celery and fried to six or seven ripe squid together under the pan stir-fry, when the celery is out of the raw can turn off the heat, while adding cumin grains, crispy pepper, MSG stir evenly to get out of the pot.
Dry sauté fat intestines
Ingredients: pork intestine, onion, bell pepper, green onion, ginger, soy sauce, soy sauce, white wine, garlic, star anise, cinnamon, fragrant leaves, sugar, salt, dried chili peppers.
1. Put the fat intestines into the pot, add dark soy sauce, soy sauce, water, a little white wine, onion, ginger, garlic, star anise, cinnamon, fragrant leaves, 1 teaspoon salt, sugar, and cook for 40-60 minutes.
2. The marinated fat intestines can be poked in with a chopstick to poke in, fish out, fat intestines cut into pieces, put into the pot, do not add oil to low heat and simmer, simmer until the fat intestine epidermis is slightly curly and yellow, and out of the oil, put out to use, leave the bottom oil in the pot, put in the onion pieces and stir-fry, stir-fry until the onion becomes soft, move the onion to the edge of the pot, put in the onion ginger garlic, dried pepper sections and stir-fry, put in the fat intestines and green peppers and stir-fry, and finally add salt to taste.
Dried sautéed cauliflower
1. Loose cauliflower by hand into small flowers, the broken cauliflower first washed with water twice, then soaked in salt water for 10 minutes, and finally rinsed again with flowing water, draining excess water for later;
2. Cut the pork belly with skin into thin slices, pour a small amount of oil in the pot, sauté the pork belly for 2-3 minutes, and fry the fat oil;
3. After the meat is fried, add the dried pepper segments cut with scissors and stir-fry the garlic slices together, pour the cauliflower controlled by dry water into the pot, and stir-fry for about 1 minute;
4. Cook the soy sauce and stir-fry evenly, then cook the cooking wine and a little sugar. After the cauliflower is colored, pour in the shallots and sauté for half a minute, and finally add the soul cumin grains, and you're done.
Dried sautéed shredded beef
Ingredients: beef tendons, bell peppers, red peppers, yellow peppers, salad oil, salt, cooking wine, soy sauce, minced pepper paste, ginger, monosodium glutamate, five-spice powder, sesame oil, Pixian bean paste, Chaotian pepper.
1. Wash and cut the beef into 8 cm long and 4 cm wide shreds, wash and take a quarter of the bell pepper and cut it into fine strips, cut the ginger into strips, and cut the pepper into segments.
2. Put oil in the pan and cook until 170 degrees Celsius, then sauté the shredded beef repeatedly until the water is dry.
3. Add Pixian bean paste, ginger shredded, cooking wine, soy sauce, five-spice powder, chopped pepper and stir-fry the aroma.
4. Stir-fry the shredded bell pepper, chaotian pepper segment, salt, monosodium glutamate and sesame oil, and put it on the plate.
Dried sautéed eel silk
Ingredients: net eel meat, celery, Pixian watercress, ginger shredded, garlic shredded, soy sauce, salt, cooking wine, vinegar, pepper powder, monosodium glutamate, cooked vegetable oil, sesame oil.
1. Wash off the mucus from the eel and cut into strips about 7 cm long and 0.7 cm thick. Cut the celery into 4 cm long knots. Finely chop the watercress.
2. Put the wok on the medium heat, put the vegetable oil to 60% of the oil temperature, add the eel shreds and sauté until tan, add cooking wine, Pixian watercress, ginger shreds, garlic shreds to continue to stir-fry the aroma, add salt, soy sauce, celery and stir-fry evenly, then add vinegar, sesame oil, monosodium glutamate and stir-fry evenly, start the pot and plate, sprinkle with pepper powder.
Dry pot hot chicks
Ingredients: Tender hen, red dried peppercorns, peppercorns, yellow vinegar, rice wine, green onion, ginger, fresh broth, monosodium glutamate, salt, cooked lard, sesame oil, wet starch.
1. Slaughter the chicken, remove the internal organs, wash it, put it in the soup pot and cook it for ten minutes, until it is seven years old, fish it out, let it cool, chop off the head, neck, and feet for other uses. Cut all the thick and thin bones straight, cut the meat into 5 or 5 cm long strips, 1 or 3 cm wide strips, and cut the ginger into strips. Finely chop the red peppers. Peppercorns crushed. Cut the green onion into segments.
2. Heat the wok over high heat, put in the lard to 80% heat, sauté chicken strips, ginger shreds, dried pepper, then put yellow vinegar, shao wine, fine salt, minced peppercorns, stir-fry a few times, then put in the broth, simmer for four or five minutes, until the soup is dried, when the remaining oil juice, put in the shallots, monosodium glutamate, with wet starch to hook, hold the pot upside down a few times, pour sesame oil, out of the pot and plate.
Dried sautéed chicken
1. Soak the chicken in water for a while, rinse well, drain the water and put it in the basin with half a teaspoon of salt and cooking wine, mix well and marinate for half an hour.
2. Heat the chicken nuggets in 50% of the pan with peanut oil and fry until golden brown, then drain the oil and set aside.
3. Cut the green onion into sections, slice the ginger, break the chili pepper, like spicy can be chopped.
4. Take another non-stick pan, put in a spoonful of oil, put ginger, pepper and peppercorns to simmer out the aroma, turn the heat down, put in the fried chicken nuggets, add about half a teaspoon of sugar, stir-fry for 5 minutes, add green onion and stir-fry until soft, pour in light soy sauce, dark soy sauce, add a teaspoon of salt, turn well, add some hot water to prevent the paste pot, you can add it in times, but do not add more, simmer for about 10 minutes, chicken nuggets into the flavor, put out, sprinkle some chopped chives and cooked sesame seeds.
1. Put the fat intestines into the pot, add soy sauce, soy sauce, water, a little white wine, onion, ginger, garlic, star anise, cinnamon, fragrant leaves, salt, sugar, and cook for 40-60 minutes. The marinated fat intestines can be poked in with a chopstick, and it is almost enough to fish out.
2. Cut the marinated fat intestine into pieces, put it into the pot, do not add oil and simmer over low heat, sauté until the fat intestine epidermis is slightly curled and yellow, and out of the oil, put out and set aside.
3. Leave the bottom oil in the pot, add the onion pieces and stir-fry until the onion becomes soft, move the onion to the edge of the pot, add the onion, ginger, garlic, dried pepper and stir-fry, add fat sausage and green pepper and stir-fry, and finally add salt to taste.
Dried sautéed winter shoots
Ingredients: pure winter shoots, pork fat lean meat, sprouts, salt, soy sauce, cooking wine, sugar, monosodium glutamate, lard.
1. Cut the winter shoots into strips 4 cm long and 1 cm thick, and cut the sprouts into fine pieces. Pork fat lean meat chopped into meat pieces.
2. When the pot is placed on the high heat, when the lard is boiled to 60% of the oil temperature, the winter shoots are fried in the pot until they are light yellow, the oil is left in the pot, put the meat grains and fry the dry water and bright oil, put the winter shoots and fry until the winter shoots wrinkle, then cook the cooking wine and fry a few times, add salt, soy sauce, sugar, monosodium glutamate, stir-fry each time, and finally sauté the sprouts into the pot to fry the aroma, put in the sesame oil and turn, and put the pot on the plate.
Dried bitter melon
1. Cut the bitter melon into strips or slices, add salt and marinate.
2. Under the pot oil, under the garlic cloves, dried pepper segments stir-fried fragrant, under the bitter melon fried thoroughly, seasoning essence, salt, and then a little dried pepper segments fried evenly out of the pot.
Dried pretzel salt ribs
1. Wash and cut the pork chops into small pieces, add cooking wine, salt and ginger slices and pick well for 30 minutes.
2. Heat the pan in oil until 60%, fry the ribs until golden brown, drain the oil and set aside.
3. Leave the bottom oil in the pot, add green onion, ginger slices and dried chili peppers to fry, add the fried pork ribs and stir-fry, add a small amount of salt, sugar and stir-fry evenly, sprinkle pepper salt before leaving the pan.