Cinnamon shrimp corn kernels
Directions: 1. Peel the longan and take the meat, peel the prawns and take the shrimp, cut into cubes. Cut the carrots, asparagus and corn into grains.
2. Pour the oil into the pan, pour in the diced vegetables and sauté while hot for a while
3. Pour in the chopped shrimp and longan
4. Pour in a little rice wine and add the right amount of salt
5. After stirring evenly, lift a thin yam with water starch and remove it from the pot
Fried lilies with asparagus
Ingredients: green asparagus (200 g), fresh lilies (5 pieces), salt (a little), cooking oil (a little)
Method: 1. Prepare the material, remove the lily, remove the black and black parts, remove the roots of the asparagus, and then cut it with a diagonal knife.
2. After boiling the asparagus in a pot, bring to a boil with cold water and drain the water. Pour the oil into the pan, then sauté the lilies first, then add the asparagus, fry for about 30 seconds, and add a little salt to taste.
3. Turn the asparagus white first, and then fry until the maximum so as not to destroy the vitamins in it. Lilies should not be fried for long periods of time to maintain a crisp and tender taste.
Spring shoot ribs
Ingredients: 1 kg pork chops, 1/2 kg spring shoots, appropriate amount of ginger and garlic, 2 g salt, 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 g pepper, 2 tbsp cooking wine in a bowl of water
Method: 1. Remove the shell of the spring shoots, wash them with a kitchen knife, then cut into small pieces, boil a pot of water, add the bamboo shoots and cook for 2 minutes to remove. The step is to remove oxalic acid from bamboo shoots.
2. Rinse the ribs with water, rinse and let stand, pour the oil into the pot, add ginger and garlic until fragrant, pour in the ribs and stir-fry several times, then add pepper and cooking wine to sauté until fragrant.
3. Add soy sauce and oyster sauce and sauté, then pour warm water to a boil, cover the pot and simmer for 20 minutes
4. Add dried bamboo shoots, fry evenly, add salt and fry for half a minute before coming out.
Enoki mushroom tofu
Ingredients: 1 slice of northern tofu, 200 g of enoki mushrooms, 1 small leek, appropriate amount of oil and salt, 1 tablespoon of P bean paste, 1 slice of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 teaspoon of chicken essence, water starch to taste,
Directions: 1. Tofu use northern tofu, that is, old tofu, first cut the tofu into large pieces about two centimeters thick, and then cut into evenly sized pieces
2. Cut off the roots of the mushroom and tear it into small buds by hand
3. Add water to a pot and bring to a boil, then boil the shiitake mushrooms. After the water has come to a boil, remove the mushrooms and put them in cold water to cool.
4. Re-boil the water in the pot again, add a little salt, add tofu to boil, boil for 5 minutes after boiling, take out the tofu, put it in cold water to cool, take out the water control and use the tofu to cook First pour the salt into the water, the tofu is not easy to break.
5. Heat the pan with oil, stir-fry P County bean paste and stir, stir out the red oil in the bean paste, stir out the flavor of the sauce, add onion, ginger, garlic slices, stir well
6. Add tofu cubes, pour in a little water, then add soy sauce, salt (salt should be less, bean paste should be salty), chicken essence, boil, tofu for 1-2 minutes
7. Add shiitake mushrooms and stir well (the tofu is very tender, be careful not to crush it when turning).
8. Pour in a little water starch to thicken until the soup is thick, then add the leeks, stir-fry evenly, turn off the heat and pour out the plate
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