Braised sea cucumber in oil
raw material:
Dried sea cucumber, diced pork belly, pickled pepper, diced shiitake mushrooms, garlic seedlings, diced garlic, diced ginger
seasoning:
Rattan pepper oil, watercress, salt, monosodium glutamate, chicken essence, pepper
make:
1. After the dried sea cucumber is haired, slice into thin slices and set aside;
2: Heat cooked coriander seed oil in a pot, add diced garlic, ginger, pickled pepper, diced pork belly, diced shiitake mushrooms, add watercress, put the sea cucumber into the pot and burn it to taste.
3: Add salt, monosodium glutamate, chicken essence, pepper, add garlic seedlings and rattan pepper oil when cooking, and put the pot on the plate.
<h1 class= "pgc-h-arrow-right" > stir-fried chicken ribs</h1>
Pork ribs 300 g, fatty slices 50 g, Camphor Harbor green pepper rings 50 g, garlic 15 g, tempeh 10 g, turmeric slices 20 g.
50 grams of lard, 50 grams of rapeseed oil, 30 grams of Jimba spicy stir-fry sauce (12 grams of Jimba chicken juice, 12 grams of Jimba spicy fresh sauce, 5 grams of aged vinegar, 1 gram of white pepper powder), 4 grams of stir-fried soy sauce, 10 grams of water.
make
1. Cut the pork ribs into small pieces 1 cm wide.
2: Boil the lard and rapeseed oil to 180 degrees Celsius, pour in the slices of turmeric and stir-fry the garlic.
3: Add pork ribs and fatty slices and stir-fry until golden brown, then add tempeh and green pepper.
4: Stir-fry for 5 seconds, add small stir-fried soy sauce and spicy stir-fry sauce and water, collect the juice on high heat and put it on the plate.
<h1 class="pgc-h-arrow-right" > ecologically original lamb</h1>
1000 grams of black goat, 100 grams of chaotian pepper, 200 grams of carrots, 100 grams of soil garlic, 100 grams of yellow dried pepper.
10 g salt, 5 g chicken essence, 300 g vegetable oil.
1, the lamb boneless, rinse with water for 1 hour to remove the blood, the lamb over the water, through to no blood, cut into 5cm wide 1cm slices, set aside.
2: Cook the vegetable oil in the pot, sauté the lamb until fragrant, add salt, chicken essence, season, soup until the lamb is covered, put into a crock pot and set aside.
3: Put the carrots, garlic seeds, yellow whole dried peppers, pack them in a soup bag, put them in a crock pot, boil the crock pot on a low heat, simmer for 2 hours until the lamb reaches softness.
4. Stir-fry the chaotian pepper and garlic in oil, add the lamb and the original soup, dry part of the soup, and make the soup thick out of the pot and put it on the plate.
Fragrant striped fish
hairtail
Dried peppercorns, dried chili peppers, ginger, cooking wine, watercress, spices, sesame seeds, fresh soup, salt, monosodium glutamate, chicken essence, sugar, mackerel cooked coriander seed oil, hemp seed vine pepper oil.
1. Wash the fish and cut it into about 2 inches, sprinkle a little salt and cooking wine to marinate;
2: Heat the appropriate amount of cooked coriander seed oil in the pot, and fry the fish until the surface is golden brown and set aside;
3. Put the dried pepper, dried peppercorns, ginger, spices and watercress into the pot and stir-fry until fragrant, add fresh soup and add salt, monosodium glutamate, chicken essence and sugar;
4: Put the fish into the soup and cook, cook for a few minutes on high heat, then change to low heat and slow cook until the juice is dry, add sesame oil, rattan pepper oil, and sprinkle sesame seeds on the plate.
【Features】Dry and tender, spicy and salty.
Turquoise Seafood Exchange
300 grams of bullfrogs, 100 grams of the Holy Son King, 100 grams of flower shells, 300 grams of small squid, 200 grams of live shrimp;
Accessories:
300 grams of green pepper, 300 grams of chives, 300 grams of shimizu bamboo shoots, rattan pepper oil;
1, wash the raw seafood and put it in the pot to stew well;
2: Wash the green peppers and chives, put them in a blender to form a sauce, add salt, monosodium glutamate and rattan pepper oil, and drizzle over the stewed seafood.
<h1 class="pgc-h-arrow-right" > boiled big fish head</h1>
Male fish head 2000 g, dried sweet potato leaves 150 g, white tofu 200 g, green pepper 50 g, ginger slices 50 g, perilla 50 g, sauce (garlic and chili boiled) 50 g.
Salt 15 g, monosodium glutamate 10 g, chicken essence 10 g, pepper 5 g, sour water 50 g, broth more than 1000 g.
1, the fish is killed, the fish head is washed, spray a little white vinegar, put some salt, spread evenly.
2: Put the vegetable oil into the pot, the oil temperature is 50%, fry the fish head on both sides, put the ginger slices, sour water (the sour water of the jar dish), put in the broth, cover and cook for 10 minutes.
3, add sauce, monosodium glutamate, chicken essence, wait for the soup to thicken, the specific time according to the size of the fire, put in the green pepper.
4: Add perilla to the bottom of the pot, make the white tofu the bottom of the pot, pour in the fish head, soup, and serve.
Rattan pepper spring shoots mixed with small squid
Spring shoots, small squid
Accessories: rattan pepper oil, millet chili ring, salt, monosodium glutamate, wood ginger oil
1, the small squid to tear off the outer film, cut the strips and fly water;
2. Slice fresh spring shoots and blanch water;
3: Add squid and bamboo shoot slices into the pot, add rattan pepper oil, millet chili ring, salt, monosodium glutamate, wood ginger oil and mix well, put on the plate, garnish with rattan pepper and serve.