Hello, hello everyone ~ today to share with you a few home-cooked food praised by many people, balanced and delicious, very simple, the method is particularly simple, the ingredients are also common in our daily life, like friends come and see it.
【Pickled pepper bullfrog】
-Ingredients and seasonings: bullfrog, lettuce, millet pepper, round pickled pepper, small pickled pepper (wild mountain pepper), ginger, green onion, garlic, peppercorns, cooking wine, salt, chicken essence, pepper, starch.
-Cooking process:
1: Rinse the bullfrogs and chop them into small pieces and set aside. (You can also ask the store to help slaughter the bullfrog when you buy it, remember to peel it)
2: Add salt, pepper, starch, cooking wine and ginger and marinate for 20 minutes.
3: Heat oil in a pot, magnify garlic, millet pepper, ginger slices, and stir-fry pepper until fragrant, add the marinated bullfrog and stir-fry for 3 minutes.
4: Add the pickled pepper and 2 tablespoons of cooking wine and stir-fry for a while, then continue to add the lettuce and continue to stir-fry.
5: Finally, add 1 spoonful of chicken essence and starch water and stir-fry for 2 minutes to get out of the pot.
Another hard dish [pickled pepper bullfrog], a must-have dish in the food stalls, very appetizing and delicious, a few minutes to get it done, the round and rolling red bubble pepper than bullfrog steals the scene! This taste is really special, just right. Bullfrog meat is very tender and fat, but also particularly flavorful, eat that is called a satisfaction.
【Sake lees stir-fried sausage】
-Ingredients and seasonings: pork intestines, red peppers, sour hollow stems, ginger, garlic, millet peppers, cooking wine, oyster sauce, soy sauce, white vinegar, flour.
1, first use the best large intestine, add flour 2 times, turn the large intestine over repeatedly, constantly rub the large intestine (do not add water), and then clean up the fat meat of the fat intestine and rinse it with water.
2, then add salt 2 times, repeat the above action, repeatedly rub, rinse with water; add soy sauce (1 time can be), and then repeat the above action, rub repeatedly, rinse with water.
3: Then boil water in the pot, put in the fat intestine blanched water, pour 1 tablespoon of white vinegar and blanch for 3 minutes, then fish out, blanch the fat intestine after boiling the water, wash it with cold water, and then cut it into diamond shapes for later.
4: Heat the oil, sauté the ginger, garlic and millet pepper until fragrant, then add a large spoonful of red wine lees, sauté for a while, then add fat intestines and stir-fry.
5, fat intestines stir-fried discoloration, then add a little cooking wine, oyster sauce, soy sauce, salt stir-fry, and finally add sour hollow cabbage stems, lees pepper stir-fry evenly.
If you like the large intestine, you must try this kind of fried large intestine, it is really particularly crisp and chewy, and the soul in this fried large intestine is sour and spicy, also called sour. There is an old saying in our hometown: red rotten fried intestines, eat until the ears fall off.
The large intestine has a certain toughness and appears crisp, with the unique aroma of sake lees and a faint sticky rice aroma, which is very delicious. And the lees also have two functions, the first can remove the odor of the large intestine, and the second is to make the color very attractive, which is really a three-for-one.
【Pickled pepper sauerkraut cuttlefish boy】
-Ingredients and seasonings: cuttlefish, sauerkraut, tomato, green onion, ginger, garlic, pickled pepper, hangzhou pepper, rice wine, pepper, salt, soy sauce, oyster sauce, chili oil, sugar.
1: Finely chop the green onion, ginger and garlic, cut the pepper into small rings, and cut the sauerkraut into small pieces and set aside.
2, cuttlefish cubs go to the ink bucket to clean the internal organs, the large one can be cut into smaller, and then put in the rice wine, pepper, salt and mix well and marinate for about 15 minutes.
3: Heat the wok, pour in an appropriate amount of cooking oil, heat it and add red pickled pepper, ginger and garlic over low heat to stir-fry the aroma.
4: Then pour in the cuttlefish and stir-fry to change color, then add sauerkraut, soy sauce, oyster sauce, sugar and chili oil and stir-fry evenly.
5: Finally, add the pepper and add a little salt to taste.
Pickled pepper sauerkraut cuttlefish, nourishing and nutritious appetizer, red and white color, pleasing to the eye! The bright red color and thick flesh of the sea pepper are sour and spicy, which can continuously penetrate its own sour and spicy taste into the cuttlefish, and also bring back a sweet taste. A hint of spiciness, a hint of sweetness, the two flavors blended together is the soul of this dish.