Egg fried rice
material:
Rice, eggs, chives, carrots, green peppers, celery, dried tofu, corn kernels, salt, pepper
method:
1. Cut all the ingredients into small cubes, carrots and celery can be blanched in water in advance, or you can skip this step and fry directly.
2. Take a large container, beat two eggs, beat and pour in the rice, stir well so that each grain of rice is wrapped in a layer of egg liquid.
3. Put the wok on the fire, pour a little oil, heat it up and pour in the rice soaked in egg liquid, stir-fry over medium-low heat until the rice is loose and golden brown, then pour in all the side dishes except the chives.
4. Continue to stir-fry evenly, add salt and pepper to taste, and finally add the chopped chives before leaving the pot, stir and stir well.
Kelp roast meat
Small kelp, pork belly, fragrant leaves, ginger slices, soy sauce, dark soy sauce, rock sugar, rice wine, five-spice powder, water
1. Salt and wash the small sea bubbles, roll them into rolls, cut the fingers slightly wider and tie them into knots.
2. Cut the pork belly into pieces, wash and control dry water.
3. Pour a little oil into the pot, heat it, add the pork belly, sauté until the oil changes color, add the ginger slices and fragrant leaves, and continue to fry.
4. Add dark soy sauce, soy sauce, rock sugar, rice wine, five-spice powder, add filtered water, no meat is good, bring to a boil on high heat, turn to low heat and simmer for 30 minutes.
5. Add the kelp knot and continue simmering for 20 minutes.
Oil poured beef tendon meat
Beef tendon 300 g, star anise, peppercorns, cloves, fragrant leaves, green onions, cooking wine, 1 red green pepper, rattan pepper oil, soy sauce, salt, monosodium glutamate
method:
1. Wash the beef tendon meat, put it in a pressure cooker, ginseng water, and then add star anise, peppercorns, cloves, fragrant leaves, soy sauce, salt and cooking wine. Press for 20 minutes, remove from cold, thinly slice and place on a plate.
2. Cut the red and green peppers into fine granules, cut the green onion into flowers, put them on top of the beef, and then put the vine pepper oil, monosodium glutamate, and a little soy sauce.
3. Add mixed oil and blanch the beef in a hot pan.
Sauerkraut fish
1 grass carp, 1 handful of sauerkraut, egg white, wild pepper, oil, salt, 5 grams of ginger, 5 grams of garlic, cooking wine, starch, 2 grams of sugar, coriander, pepper, minced pepper
1. Chop the fish head and fish bones, and cut the meat slices on the fish into fish fillets obliquely, add salt, cooking wine, starch and a little egg white to pick and marinate for about 10 minutes.
2. Wash the sauerkraut and squeeze the water dry by hand, cut into pieces; ginger garlic, pickled wild mountain pepper, millet pepper minced.
3. Heat the oil in a hot pot, chop ginger and garlic, minced pickled wild pepper, millet pepper cloves stir-fry fragrantly, pour in sauerkraut and stir-fry, pour in enough boiling water and bring to a boil over high heat.
4. After boiling the fish skull again, turn to medium heat, add salt, sugar and pepper to taste, add 2 spoons of pickled pepper water and cook for about 15 minutes.
5. Put the marinated fish fillets into the soup, slightly solidify and use chopsticks to scatter, wait for the fillets to be cooked until they change color, pour a little hot oil, sprinkle with coriander.