Home-cooked stew
Ingredients: pork belly, potatoes, eggplant, pumpkin, beans, onion salt, monosodium glutamate, yellow sauce, soy sauce, star anise, cinnamon.
method:
1. Cut the eggplant into strips, steam the pumpkin and potatoes and press them into purees, cut the onion into strips, cut the beans into sections, and slice the pork belly and set aside.
2. Sit in the pot and light the fire to the oil, fry the star anise and yellow sauce until fragrant, add the pork belly and cook it, then add the onion, eggplant, lentils in turn, stew and fish out the vegetables, fry the pumpkin puree and mashed potatoes with the soup, add MSG and stir-fry evenly in the dish before leaving the pot.
Dried pot of green shoot bacon
Ingredients: 500 g of spring shoots, 300 g of bacon. Seasoning 20 grams of spicy girl sauce, Sichuan pickled pepper 30 grams, cooking wine 10 grams, chicken essence 3 grams, sesame oil 10 grams, salad oil 50 grams, broth 100 grams, coriander 50 grams.
method
1: Cut the spring shoots and bacon into 0.5 cm slices, then put the spring shoots in boiling water and heat for 30 seconds to take out for later; the bacon is also put into boiling water and heat for 3 minutes before taking out.
2: Cut the parsley into 1 cm long pieces and put the pickled pepper into a dry pot at the bottom.
3, take another pot into the salad oil, when it is 70% hot, put in the bacon on high heat to simmer the aroma, put the spicy girl sauce, bamboo shoot slices on high heat and fry (time is about 2 minutes) and then cook the cooking wine, broth and use medium heat for 1 minute, put the chicken essence to season and pour it into the dry pot, sprinkle with coriander, drizzle with sesame oil.
Stir-fried cabbage with shrimp
1: Thaw the shrimp in advance, wash, add an appropriate amount of minced ginger, pepper, cooking wine, corn starch stir and marinate for about 10 minutes.
2: Cut the cabbage in half, then wash, cut into sections, strip the carrots and dice the garlic cloves.
3: Pour oil in a hot pan, add garlic diced and sauté to bring out the aroma, pour in the marinated green shrimp and sauté. Add the right amount of very fresh soy sauce, sauté until colored, remove and set aside.
4: First pour the Chinese cabbage stalk into the pot, sauté until it is broken, then add the Chinese cabbage leaves, carrot shreds, add the appropriate amount of salt and sugar and sauté until the color changes. Add the sautéed shrimp, sauté for a while, turn off the heat, and finally add the appropriate amount of chicken essence and stir well to get out of the pot.
Spicy cabbage chowder
Ingredients: 150 grams of spicy cabbage, 60 grams of mushrooms, 3 pieces of jade tofu, 50 grams of meatballs, 6 grams of ginger, 30 grams of Korean hot sauce, 3 grams of salt, 1 gram of white pepper powder, water starch, 450 ml of hot water
Directions: 1. Prepare a variety of ingredients.
2. Wash and tear small pieces of fresh mushrooms, peel and cut into small pieces of jade tofu.
3. Cut the spicy cabbage into small pieces, cut the pork balls, beat the flower knife, and cut the ginger into strips.
4. Heat the pan with cold oil and simmer the ginger shredded pan.
5. Stir-fry under spicy cabbage.
6. Heat the water after sautéing the aroma and add Korean hot sauce.
7. Bring to a boil and add meatballs.
8. Cook for about 3 minutes and then add the fresh mushrooms.
9. Cook until the meatballs are in bloom and under the tofu of the jade seeds.
10. Add salt after turning the pot again.
11. Add white pepper to taste.
12. Add water starch.
13. Cook over high heat until the soup is thick, sprinkle with green onions and turn off the heat