I once saw an article that wrote: "At present, food can always have some thoughts, or hungry qianjiao, observe before eating, think in the middle of eating, simmer after tasting, eat for openness, chew quietly, gently taste, extraordinary rhyme." Eating is a kind of happiness, taste is a kind of fun, and transparent ink fragrance feels the spicy salty and sweet in the text, which is a kind of happiness. Those who can eat get a heart-warming enjoyment; those who can eat find a peace of mind. "Savor it, have a deep understanding!" Food has now become a part of our lives, life, slowly walking, slowly living, life does not need gorgeous coats, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, every day select different dishes to share with everyone, together for the wonderful life of every day!
Shredded potato burritos
Ingredients: 1 potato, 80 g wheat flour, 10 garlic sprouts, 1/4 bell pepper, 2 eggs, salt, vinegar, peppercorn powder, 240 g water, 15 g shallots, garlic chili sauce, chili oil
Directions:1. Peel the potatoes, wash and cut into thin strips, wash off the starch on the surface in water, soak in water for 10 minutes, and then remove the dried water; shredded bell peppers; cut into garlic seedlings.
2. Heat the appropriate amount of cooking oil in the wok, add the green onion and stir-fry, add the shredded potatoes and peppercorns and stir-fry, add salt, vinegar and peppercorns to taste, stir-fry until the potato shreds are cooked, add the garlic seedlings and stir-fry well.
3. Put the flour in a bowl and stir in water to form a thinner batter, add the minced green onion and mix well.
4. Heat the pan and put a little oil to turn the handle, the oil is spread as much as possible on the bottom of the pot, pour in the batter and turn the handle to spread the batter evenly over the bottom of the pan, open an egg directly on the cake, use the spatula to gently beat the eggs, so that the egg liquid is spread evenly on the cake as much as possible.
5. Burn the other side of the cake on medium heat, turn over the noodles, turn the side where the egg liquid has begun to solidify to the bottom of the pan, drizzle a little oil along the side of the cake, and fry the side with the egg liquid to color, turn over and turn off the heat.
Raw steamed five-yuan beef tendon
Ingredients: 1000 g beef tendon, 10 g dates (dried), 10 g lychee, 10 g guiyuan, 12 g lotus seeds, 12 g goji berries, 15 g chanterelles, 25 g cooking wine, 5 g salt, 50 g honey, 2 g pepper, 15 g green onion, 15 g ginger.
Procedure steps:
1, green onion and ginger beat broken, red dates washed, steamed peeled, lychee, guiyuan peeled shell wash;
2, the fresh beef tendons are cleaned, put into the pot of boiling water, then washed with water, put into the pot of cold water, boiled on the high heat, simmered with low heat until 80% rotten fished out, remove impurities, cut into 5 cm long segments, and then cut into 1 cm large strips, into the soup cup;
3: Add cooking wine, green onion, ginger, salt, honey, pepper, chicken broth 600ml and original soup, lychee, cinnamon balls, red dates, lotus seeds, goji berries, chicken fat, steam until soft glutinous, remove the green onion and ginger, 20 minutes before eating, steam the five-yuan beef trotter basket and take it out, sprinkle pepper and eat.
Shiitake mushroom meat slice soup
Ingredients: 200 grams of lean pork, 150 grams of shiitake mushrooms, 100 grams of fresh vegetable hearts, 30 grams of cooked lard, 20 grams of water bean powder, 1.5 grams of monosodium glutamate, 1 gram of pepper, 700 ml of fresh soup, salt, rice wine, soy sauce.
1, pork lean meat, water hair mushrooms, fresh vegetable hearts washed, pork cut into thin slices, water hair shiitake mushroom slices into slices, pork slices in the bowl with salt, rice wine, water bean powder mix well;
2: Put the net pot on the high heat, put the fresh soup to boil, add the pork slices and cook until eight ripe, disperse and add shiitake mushroom slices and pepper;
3: After boiling, add the heart, monosodium glutamate, soy sauce and cooked lard and put it into the soup bowl to eat.
White radish goulash
Ingredients: cinnamon, large ingredients, green onion, ginger, salt, chicken essence, cooking wine, 500 grams of beef, 250 grams of white radish
method:
1. Beef and white radish are washed and cut into pieces; green onion and ginger are washed and sliced for later.
2. After frying chives and ginger in a hot oil pot, add cinnamon, large ingredients and beef to stir-fry, pour cooking wine and soy sauce and fry until the beef is colored, season with salt, and then add the right amount of water to bring to a boil.
3. Finally, use a low heat to burn the meat, then add the radish and chicken essence, and burn it.
Fatten the intestines
Ingredients: pork intestines, oil, salt, pepper, green onion, garlic, garlic, ginger, soybean soy sauce, cooking wine, sugar, pepper, starch
Directions: 1, pork intestines in a light salt vinegar mixed solution soaked for a while to remove the dirt, and then put it into the rice water to soak for a while, and then gently scrub in water twice
2. Blanch the fat intestines once and wash the blanched fat intestines with warm water
3: Pour water into the fat intestines, add green onion and ginger, cooking wine and large ingredients and cook for about half an hour
4: Pepper, green onion, carrot and garlic slices
5: Put the seasoning into a bowl and add an appropriate amount of water to make a juice
6, the cooked intestines can be moved with chopsticks to fish out when not hot hands and cut into small pieces
7: Heat the oil in a wok and add the shallots, garlic and carrots until fragrant, add the peppers
8: Pour in the fat intestines and stir-fry for a while, pour the bowl of juice and stir-fry evenly
Apple fish
Ingredients: Dragon fish, tomato sauce, sugar, salt, apple cider vinegar, apple, white pepper, egg white, corn starch, white sesame seeds
1. Cut the dragon fish into pieces, add salt, pepper and egg white and pick well for 10 minutes.
2. Pour cornstarch into the fish and stir until the fillet is dipped in starch.
3. Heat the oil, fry the fish until crispy and remove.
4. Wash and peel the apples and cut into small pieces.
5. Add starch, tomato sauce, sugar and apple cider vinegar to the bowl to form a bowl of juice.
6. Start the pot, pour the sauce into the bowl and stir-fry over low heat, add the right amount of water and simmer into a viscous juice.
7. Pour in the fish fillet and apple pieces and quickly mix well out of the pot, and finally sprinkle with white sesame seeds.
Chicken wings with curd
Ingredients: chicken wings, curd milk, green and red pepper, green onion, ginger, cooking wine, soy sauce, soy sauce, soy sauce, sugar;
Method 1. Clean the chicken wings, pull two knives on the back (can better taste), add minced green onion and ginger, pour cooking wine and marinate for more than half an hour to remove fishy;
2. Take a small bowl, put in a piece of curd milk and two large spoons of curd milk, add a small amount of sugar, soy sauce, soy sauce, use a small spoon to crush the curd into a puree, stir with other ingredients evenly into a bowl of juice and set aside;
3. Put a little oil in the pot, put the pickled chicken wings under the pan and stir-fry;
4. When the chicken wings are fried until they become full and slightly golden brown, add the mixed bowl juice, stir-fry and mix well;
5. Add boiled water, the water has not passed the chicken wings, after the high heat is opened, turn the heat to low and simmer for 10 minutes until the chicken wings are cooked, then turn the heat to collect the juice;
6. Finally, add green and red pepper pieces and stir-fry to get out of the pot;
Tip: Curd milk and soy sauce, soy sauce are more salty, this dish should not add salt.
Eggs scrambled with mushrooms
Ingredients: 3 eggs, 1 handful of mushrooms, 1/2 carrot, 1 g of shallots, 1 tsp of salt, 1 tsp of pepper, vegetable oil to taste
1: Prepare the raw materials; put the eggs in a bowl and beat them with an appropriate amount of salt; heat the pot, add the appropriate amount of oil, and put the egg liquid in.
2: After the egg mixture is fried until it is set, then shovel it into small pieces and put it out; add a little oil in the pot, add carrot pieces and stir-fry; slightly simmer the red oil and stir-fry the prepared double mushrooms.
3: Stir-fry the mushrooms for a minute or two, add salt and pepper to taste, add eggs, stir-fry a few times, add shallots before cooking, stir-fry evenly and turn off the heat.
Abalone shrimp porridge
Ingredients: small abalone, sea shrimp, rice, broccoli, ginger shredded, salt, water, pepper
1. After the abalone is brushed and washed, take the meat cutting knife.
2. Wash the rice and soak it for one hour.
3. Wash the shrimp and pick out the black line and partially chop! Wash the broccoli by soaking in salt water and cut into small pieces for later.
4. Put the rice in the pot and add the appropriate amount of water to simmer, turn the pot to low heat for half an hour.
5. Finally, add the abalone, cook the shrimp for 3 minutes, and then add the broccoli for one minute to taste
Pork belly popcorn
Ingredients: 1/2 cabbage, 200 grams of pork belly, 10 grams of dried chili pepper segments, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, a little minced ginger, a little minced garlic, a suitable amount of salt, a little pepper
1, pork belly cleaned, cut into thin slices, with cooking wine, salt soy sauce, pepper to grasp evenly, marinate for 20 minutes (pepper can remove the fishy taste of pork belly very well, but it is not suitable to put too much)
2: Tear the cabbage into slices, wash and dry the water for later, cut the dried pepper into sections, peel the ginger and cut into minced pieces, and peel the garlic and cut into minced pieces
3: Heat the pot on the fire and add oil, and burn the oil until it is six ripe
4: Add pork belly, stir-fry the excess oil, add soy sauce and fry until the pork belly is colored, stir-fry the pork belly until slightly charred and put it into the bowl
5: Leave the bottom oil in the pot, add ginger, minced garlic and dried chili pepper to burst the aroma
6: Add cabbage slices, stir-fry until the cabbage changes color, add soy sauce, and stir-fry evenly
7: Pour in the pork belly that has been fried before, add salt, stir-fry the MSG quickly, and then put it on the plate
Cold mix of enoki mushrooms
Ingredients: Enoki mushrooms, coriander, soy sauce, sesame oil, chicken essence
Directions: 1. Wash the mushrooms, cut off the old part of the tail, if there is one connected, tear it open.
2: Bring water to a boiling pot, add the mushrooms, cook them a little and then scoop them up and cool.
3: Wash the parsley, rinse with boiling water, chop and place on top of the mushrooms. Add a little soy sauce, sesame oil, chicken essence and mix well.
Small stir-fried crispy bones
Ingredients: pork crispy bones, ginger, garlic, star anise, cinnamon, white nutmeg, fragrant leaves, green onion, red pepper rings, garlic seedlings, thirteen spices, salt, chicken essence, cooking wine, oyster sauce, thirteen spices, monosodium glutamate
1, after the pork crisp bones are cleaned, put a pot of boiling water into a water and fish out, to be put into the pressure cooker, and then add ginger slices, star anise, cinnamon, white nuts, fragrant leaves, green onions, salt, chicken essence, cooking wine and the right amount of water, on the heat for 7 minutes before fishing out, cool out, cut into thin slices.
2, put the right amount of oil in the net pot, first put the ginger rice, garlic rice and pork crisp bone slices together to simmer, and then put the red pepper ring, garlic sprouts, salt, oyster sauce, thirteen spices, chicken essence and monosodium glutamate, stir-fry into the flavor and then out of the pot and plate, that is.
Pork belly pork rib stew
Ingredients: 100 grams of pork ribs, 100 grams of pork belly, 100 grams of pork belly. Teochew sauerkraut 100 g, ginger 10 g, green onion 10 g. 200 g broth, 1/2 lemon, 5 g pepper, 3 g flavor powder, 5 g white vinegar, 3 g salt, 3 cardamom.
1. Soak the sauerkraut in water in advance, take it out after about 4 hours, slice it and set aside.
2. Wash and treat the pork belly, blanch the water and slice it; cut the ribs into small pieces.
3. Heat the oil, add green onion, ginger and stir-fry, add pork belly and stir-fry until fragrant, add water to the noodles, add salt, cook on high heat for about half an hour and then take out and set aside; then cook the ribs and pork belly separately with this method.
4. Heat the oil, add sauerkraut, green onion, ginger, cook into the cooking wine, pour in the broth, add ribs, pork belly slices, pork belly after boiling, add salt, flavor powder, pepper to taste, cook for 10 minutes on high heat, drop lemon juice, add white vinegar, cardamom, you can get out of the pot.
Ants on trees
1. The vermicelli is softly fished out with cold water soaking;
2. Mince carrots and green peppers, mince ginger and shallots;
3. Sauté a tablespoon of red oil bean paste, low heat, stir-fry until the spatula oil is red;
4. Put the minced meat into it and fry until it is dispersed and white, put a teaspoon of sugar, put the carrot and ginger and shallots;
5. Mix with water just to the edge of the minced meat and add the vermicelli;
6. Cook it, the water is almost dry, use a spatula to turn over to collect the juice, put green pepper, chicken essence, sesame oil, turn off the heat.
Black truffle baked grass shrimp
Ingredients: 350 grams of grass shrimp, 5 grams of minced shallots, 5 grams of minced black truffles, 10 grams of cashew nut powder (cashew nuts are roasted and ground into powder).
Seasoning: 2 grams of salt, 20 grams of corn starch, 1 kg of salad oil, 3 to 5 grams of beautiful umami juice.
Preparation: 1. Wash the grass shrimp, draw a knife from the abdomen, add salt and marinate slightly, pat the corn starch, add to 60% or 70% hot salad oil and fry until the shrimp body changes color, fish out and fry until the shrimp shell is crisp.
2. Leave the bottom oil in the pot, when it is 50% hot, add the minced shallots, black truffles and stir-fry, add the grass shrimp, pour in the beautiful umami sauce to taste, and finally sprinkle the cashew powder and turn well, out of the pot and plate.
Stone pot fragrant baked small octopus
Ingredients: 250 grams of small octopus, 50 grams of lotus strips, 20 grams of shallots, 10 grams of green peppers and celery segments, 5 grams of garlic seedlings.
Seasoning: Ingredient A (5 g oyster sauce, 15 g homemade hot sauce, 2 g each of sugar and dark soy sauce)
Salad oil 50 g, dried chili peppers 5 g, mixed oil 10 g.
Preparation: 1. Cut the small octopus into 6 cm long segments and blanch the water; the lotus strips are also blanched in water.
2. Put the salad oil in the pot, when it is 50% hot, add the dried chili peppers, shallots, green peppers, celery segments and stir-fry, add the lotus strips, small octopus and ingredient A over high heat, sprinkle the garlic seedlings, pour in the mixed oil out of the pot, and put it into the stone pot that is heated in advance.
Mixed oil: Chili oil, sesame oil, pepper oil according to the ratio of: 1 mixed.
Homemade chili sauce: 1. Take 1.5 kg of dried asahi peppers, put them in the oven to dry the water, remove and crush them into powder.
2. Put 1 kg of salad oil in the pot, when it is 50% hot, add 100 grams of minced green onion and minced ginger and stir-fry until fragrant, add 500 grams of Pixian bean paste, 600 grams of Chuanxiang chili sauce, 1 kg of Jiale Haihuang sauce, stir-fry evenly, and then add chili powder to mix evenly.
Bao Huang dried incense baked frog legs
Ingredients: Net bullfrog chunks (large everything five, small everything four) 450 g.
Seasoning: 1 kg of salad oil, 6 fried garlic, 15 g of wild pepper, 25 g of cooked chicken fat, 20 g of self-sauce.
Production: 1. Bullfrog chunks rinse off the blood water, fish out the control dry water; when the salad oil is burned to 80% heat, add the bullfrog chunks, fry on low heat until the frog meat is light yellow, and fish out the oil control.
2. Put the cooked chicken fat in the pot, when it is 50% hot, add wild pepper and fried garlic to fry until fragrant, pour in the sauce and bring to a boil, add the bullfrog pieces quickly and turn well, and put it on the plate.
From sauce:
Mitsui oyster sauce 1.5 kg, roast sauce 1 kg, spicy fresh sauce 450 g, sugar 300 g, MONOS glutamate, chicken juice 100 g each mixed evenly, and then add the right amount of salt to adjust the saltiness.
Ball stew
Ingredients: 400 grams of packaging vegetarian balls, 50 grams of good fungus and crystal powder, 30 grams of green onion and ginger, 15 grams of wild mountain pepper.
Seasoning: Star anise 8 g, salt 4 g, monosodium glutamate 6 g, pepper 5 g, soy sauce 7 g, thirteen spices 3 g, fresh soup 300 g, salad oil 50 g, mustard powder to taste.
1: Blanch the fungus, remove it from the cold and set aside.
2, the pot into the salad oil heat, down into the ginger stir-fried incense, and then down into the star anise, wild mountain pepper sautéed, then into the fresh soup, soy sauce, vegetarian balls, fungus, crystal powder, boiled with salt, thirteen spices seasoning, before the pot into the pepper, monosodium glutamate, and then hook, into the hot pot, on the table with the cassette stove heating can be.
Minced garlic sweet bean fillet
Ingredients: 500g sweet beans, 100g beef fillet, some minced garlic, a little dried pepper, oyster sauce, soy sauce, starch, oil.
Method 1: Prepare the raw materials: sweet beans pinch off the two tips to wash, beef fillet flush off the surface of the blood water, garlic I use the bottle of dried kind, save yourself the trouble of chopping.
2. Marinate the beef fillet with oyster sauce, soy sauce and starch for half an hour. Heat the oil pan over high heat and add the marinated beef fillet, turn off the heat, use the remaining heat to quickly stir-fry the beef fillet, and then remove it for later.
3. Heat a little oil in the pot, add minced garlic and dried pepper and stir-fry until fragrant, then sauté the sweet beans over medium heat for 3 minutes.
4. Add beef fillet, add a little oyster sauce and soy sauce according to personal taste, add a little water to avoid pasting the pan, stir-fry on high heat for two minutes. After the soup in the pot thickens, turn off the heat and put it on the plate.
Sweet and sour diced meat
Ingredients: lean meat, minced ginger, egg whites, tomato sauce, pepper, sugar, cooking wine, salt, corn starch, soy sauce.
Directions: Cut the meat into cubes of about 1 cm, add salt, corn starch, pepper, cooking wine, soy sauce, egg whites, and a little oil and stir together for 30 minutes
Heat the oil in the pan to 80%, add a little corn starch to the marinated meat, stir well and fry it in the pan until it is slightly yellow
Wait until the oil temperature rises and then fry again to drain the oil, put a little salt, corn starch, soy sauce, sugar, tomato sauce, a little water and stir well
Stir-fry the minced ginger in oil, pour in the juice while heating until thick, pour in the diced meat and stir-fry evenly to get out of the pot.
Flavored oil tempeh chai eggs
First of all, the ingredients we need to use are:
Eggs, celery, salt, shallots, cooking oil, flavored tempeh, monosodium glutamate, chicken essence, garlic.
1. Crush the eggs in a bowl and stir well with chopsticks;
2. Rinse the celery with water and cut into small pieces;
3. Rinse the shallots with water and cut into small pieces;
4. Peel the garlic, wash it with water, and chop it into small pieces;
5, put the pot to pour oil, wait until the oil is hot, pour the eggs down, spread;
6. Spread both sides until golden brown, use a spatula to cut it into pieces, and then put it on a plate;
7, in the pot just pour a little oil, wait until the oil is hot, put the minced garlic into it, stir-fry;
8, then put the small celery segments into it and stir-fry;
9、 Pour in the egg cubes, mix and stir-fry;
10, put salt, monosodium glutamate, chicken essence, shallots, flavored tempeh, stir-fry, wait until the celery is cooked, you can start the pot and plate.
Salted duck egg steamed tofu
Ingredients: 200 grams of salted duck eggs, 500 grams of tofu (north), 10 grams of dried shrimp, 5 grams of white sugar, 35 grams of lard (refined).
Method steps: 1, soak the tofu with water, take out and cut into small cubes, wash the dried shrimp, soak in hot water and chop softly;
2, the salted duck egg into the bowl, egg yolk egg whites separated, egg whites with chopsticks to stir, add a little sugar to mix well, then pour into the tofu, gently mix, the egg yolk into small particles, scattered on the tofu, sprinkled with crushed shrimp, add cooked lard, and then put into the steamer, steam for about six or seven minutes to eat.
Lychee lotus seed porridge
Ingredients: 50 g of dried lychee meat, 10 g of yam and lotus seeds, 300 g of japonica rice.
Preparation steps: 1, the yam peeled, pounded into a mud block, lotus seeds soaked in water after peeling and heart, japonica rice washed clean, lychee meat washed;
2, put the yam puree, lotus seeds, lychee meat into the pot, boil over a low flame, skim off the foam, switch to simmering for 30 minutes, then add japonica rice, cook until the japonica rice is cooked and the soup is thick enough to eat (1 dose per day, even 30 doses, suitable for rough skin, weakened elasticity to eat).
Date walnut soup
Ingredients: Dates 250g, walnut kernels 100g, rock sugar 40g
Directions: 1: Remove the pit of the dates and wash them clean.
2: Pour the washed dates, walnuts and rock sugar into the pan.
3, add water, no ingredients.
4: After bringing to a boil, reduce the heat and simmer.
5: Cook until the soup is thick and the walnuts are soft.
Old chef cabbage
Ingredients: 500 grams of tender cabbage, 200 grams of pork belly, 100 grams of powder skin, coriander, green onion, ginger slices, salt, soy sauce, peanut oil, monosodium glutamate, cooking wine
Method 1: Wash and slice the cabbage, blanch it in boiling water and set aside; slice the pork belly, soak the powder skin until smooth and soft, wash and cut the parsley.
2, wok oil heat, under the green onion, ginger slices, pork belly sautéed to make the aroma, add cabbage, salt, soy sauce, cooking wine, stir-fry until seven or eight mature, and then add powder, MSG stir-fry a few times, sprinkle with coriander, out of the pot
Wind forest eggplant
Ingredients: 20 g minced meat, 200 g eggplant, 10 g chives, 10 g ginger, 10 g salt, 5 g monosodium glutamate 3 g sugar, 5 g sesame oil, 50 g chicken broth
Step 1: Peel the eggplant, cut into large coarse strips, wash and cut the chives into sections, and cut the ginger into rice.
2: Heat the oil in a frying pan, add the eggplant strips at 120 degrees Celsius temperature, and fry until golden brown.
3: Leave oil in the pot, add ginger, minced meat, eggplant, chicken broth, salt, monosodium glutamate, sugar, and simmer over low heat until the juice is thick and drizzled with sesame oil.
Dried sautéed soybean sprouts
Ingredients: soybean sprouts, dried chili peppers, green onion, ginger, garlic, monosodium glutamate, salt, soy sauce
1, wash the soybean sprouts and control the moisture
2, cut the green onion into green onions, cut the ginger into foam
3, Put oil in the pot, add green onion and ginger dried chili pepper and stir-fry until fragrant
4: Pour in the soybean sprouts and stir-fry to soften, add the pat garlic
5, Add salt, MONOS glutamate, stir-fry evenly, you can get out of the pan
Scallion beef brisket
Ingredients: beef brisket, green onion, garlic, soy sauce, dark soy sauce, oyster sauce, chicken essence, salt, dried red pepper
method
1: Wash the brisket pieces and put them in the pot, add a few slices of ginger, add water over the brisket blocks, boil the water, and skim off the foam.
2: Put the blanched beef brisket out of the pot, put it in the pressure cooker, and set the beef button - braised.
3: Add oil from the pot, add ginger, garlic, dried red pepper and stir-fry until fragrant, then add soy sauce, soy sauce and oyster sauce, and then pour a little water and bring to a boil.
4: Pour in the roasted beef brisket pieces, add salt, chicken essence and stir-fry evenly, and collect the juice on high heat
Winter shoots burnt mushrooms
Ingredients: 1 winter shoot, 1/2 bowl of shiitake mushrooms (foaming hair), 3 slices of ginger, soy sauce, oyster sauce, sugar to taste
1, winter shoot hob pieces, soaked shiitake mushrooms remove the old tip cut pieces.
2, add some salt in boiling water, and then take winter bamboo shoots.
3: Put the hot oil in the pot, slice the ginger into the shabu-shabu, add the shiitake mushrooms and sauté until fragrant.
4: Add the winter shoots and sauté for half a minute, pour water into half a bowl of shiitake mushrooms and season with soy sauce, oyster sauce and sugar. After boiling water, simmer for 5 minutes, turn off heat and collect juice.
Iron pot abalone noodles
Ingredients: 350 grams of bagged egg noodles, 10 heads of fresh Dalian abalone, 20 grams of shredded shallots, 3 grams of fried chives.
Seasoning: Ingredient A (300 grams of bone broth, 5 grams of green onion, ginger slices, salt, 10 grams of celery segments, 3 grams of dark soy sauce)
Ingredient B (50 g abalone juice, 5 g dark soy sauce and 5 g chicken powder)
130 g of shallot oil, 500 g of bone broth, 3 g of wet starch.
make:
1. Heat the live abalone in warm water until it is set, fish out the meat, put it into a pressure cooker, pour 300 grams of bone broth, bring it to a boil on high heat, reduce the heat to 10 minutes-15 minutes, and remove it.
2. Egg noodles steamed for 20 minutes-25 minutes, take out and shake; put in the pot of material A, after boiling on high heat, filter out the slag, add 100 grams of green onion oil and mix well, pour into the egg noodles and mix well, continue to steam the egg noodles for 15 minutes -20 minutes, take out.
3. Heat the sand pot, add the remaining bone broth and ingredient B, bring to a boil over high heat, add the abalone meat, reduce the heat to 5 minutes, drizzle with wet starch, and put the abalone meat back into the cleaned abalone shell.
4. Take the iron pot and heat it, put the shallot shredded pad at the bottom, put the egg noodles in the middle of the iron pot, place a circle of abalone around it, sprinkle the fried chives, and pour in 30 grams of hot shallot oil.
Chilli crab with cigar
Ingredients: 1 green crab (weighs about 800 grams) and 10 "cigar" steamed buns.
seasoning:
1 kg salad oil, 150 g homemade sauce, 10 g wet starch, 30 g corn starch, 5 g chili oil.
1. Crab slaughter and clean, crab body chopped into 8 pieces of uniform size; crab claws clap loose.
2. Crab pieces are wrapped in corn starch, into the salad oil that is burned to 60% hot, soaked in low heat until the crab pieces change color, and fish out the control oil; the crab shell is also fried until the color turns red, and the oil control is fished out.
3. Put 150 grams of homemade sauce and water in the pot, boil and thicken, add crab pieces and crab shells and cook for 2 minutes-3 minutes on high heat, drizzle with wet starch, then pour in chili oil and mix well, put it into the container, and eat with "cigar" steamed buns.
Homemade sauces:
Wash 1 kg of red bell peppers, cut into small pieces, add 2 grams of salt and mix well, marinate for 10-20 minutes, squeeze dry, put into a blender and crush into a paste, take out and pour into the pot, then pour 500 grams of Thai chicken sauce, simmer over low heat until the sauce is thick, add 30 grams of sugar, 10 grams of salt, 70 grams of white vinegar to taste.
Five shreds of lamb
Ingredients: 200g of lamb, 1 green pepper, 1 red pepper, 1 purple pepper, 1 carrot, oil to taste, apricot abalone mushrooms, salt, 20g soy sauce, 5g starch, cooking wine
Directions: 1. Material preparation. Cut the lamb into strips, add salt, 10 grams of light soy sauce, mix well with cooking wine and starch and marinate for 10 minutes.
2: Cut green, red and purple peppers into strips, apricot abalone mushrooms and carrots into strips. Put the oil in the pan, add the shredded lamb and sauté until it turns white.
3: Leave a little bottom oil in the pot, add apricot abalone mushrooms and carrots and stir-fry.
4: Add green, red and purple peppers into strips, add 10 grams of soy sauce and fry evenly. Finally, pour in the shredded lamb and stir-fry evenly to get out of the pan
Old vinegar spinach
Ingredients: spinach, peanut rice, minced garlic, green onion, salt, chicken powder, aged vinegar, seafood soy sauce, sesame oil
1: Wash the spinach, bring water to a boil in a pot and blanch the spinach.
2: Drain and cut the spinach into sections.
3: Put in a container, add salt, chicken powder, vinegar, soy sauce, sesame oil, green onion, minced garlic, rice peppercorns.
4: Stir-fry peanuts and rice in a pot with oil, pour the oil of fried peanuts on the onion, garlic and peppercorns, burst out the aroma, pour the peanuts and rice, and mix well.
5: Mix the spinach and serve.
Egg potato cake
Ingredients: 1 potato, 1 egg, 2 slices of cheese, 3 slices of ham, flour, salt, pepper, water to taste
1: Dice the ham, wash the potatoes, peel and cut into pieces, put them in a steamer and steam for about 10 minutes
2: Press the cooked potatoes into a puree while hot; put the cheese slices into the steamed cheese while the remaining temperature is stirring
3: Add flour and eggs, stir into batter, add diced ham and stir well
4: Then add salt and pepper to taste; brush a thin layer of oil in a pan, do not open the heat, scoop a spoonful of batter and spread well
5: Then fry slowly over low heat until set; gently shake the pan, carefully flip the cake after the cake is set, and fry until the other side is golden brown