Sweet and sour honey meat
Ingredients: pork, honey, green onion, ginger, garlic, cooking wine, soy sauce, salt, chicken essence, vinegar, dry starch, water starch.
Directions: 1: Cut the pork into slices and pour into a clean bowl. Marinate with soy sauce, salt, cooking wine. Chop the green onion, ginger and garlic into small pieces.
2: Dip the marinated slices of meat in dry starch. Prepare two small bowls, one bowl of water with a small amount of starch to make water starch. Add honey, vinegar and chicken essence to another bowl to make a honey sauce.
3: Fry until the surface is golden brown and drain the oil. Leave a little oil in the pan and stir-fry the minced shallots, ginger and garlic until fragrant. Stir-fry the fried slices of meat. Pour in the mixed honey juice first, then pour in the water starch to outline the thin mustard, and drizzle with sesame oil.
Stir-fry purple back vegetables
Ingredients: 1/2 catty of purple back vegetables, minced garlic, 1 spoonful of soy sauce, a little salt, appropriate amount of oil
Directions: 1, wash the purple back vegetables and beat the garlic into minced pieces.
2: Heat the pan, pour the right amount of oil into the pot and sauté the minced pesto.
3: Put the drained purple back vegetables into the pot, stir-fry on high heat, and quickly turn well.
4, After the purple back vegetables become soft, add soy sauce and a little salt, continue to stir-fry evenly, and finally all become soft to get out of the pot.
Pickled pepper lotus
Ingredients: 1 lotus root, 4 red pickled peppers, 2 green peppers, 1 green pepper, 1 piece of pickled ginger, cooking oil to taste, about 2g salt, 1 teaspoon of vinegar
method
1, prepare the ingredients, the lotus root cut into thumb-sized cubes, green pepper and pickled pepper cut into small pieces, soaked ginger into strips;
2, after the pot is hot, pour in the cooking oil, wait for the oil to heat up, then add the pickled pepper and pickled ginger and sauté together;
3. Stir-fry the aroma and add the lotus root diced to stir-fry together;
4, stir-fry until the surface of the lotus root changes color, add balsamic vinegar and stir-fry evenly, add green pepper and salt, stir-fry into the flavor and turn off the heat and eat;
Diced almond chicken
Ingredients: 200 g chicken breast, almonds, black fungus, chives, ginger, garlic, pickled pepper, vegetable oil, salt, dark soy sauce, white sugar
Directions: 1 Blanch the almonds in boiling water.
2 Wait until the water is warm and gently crush the skin. Peel off all the almonds in turn, rinse well, wipe off the water and set aside.
3 chicken breasts cut into 2-3 pieces, and then cut a few knives horizontally and vertically, that is, into small squares.
4 Add salt, sugar, soy sauce, pepper, starch and ginger and mix and set aside.
5 shallots and garlic cut well and ready to marinate the red peppers
6 soaked fungus tore into small flowers.
Pour oil in 7 pots, cold oil under the almonds, sauté the almonds over low heat and crisp, and serve. Note: Pour more oil here, including the back of the fried chicken and fungus.
8 The original pot of crude oil is first under the onion and garlic, and then the seasoned chicken is diced.
9 Slip and break off after adding fungus and stir-frying.
10 When the fungus is fried in a little frying pan, stir-fry the pickled red peppers and stir-fry evenly.
11 Finally, add the mustard juice with raw raw sauce.
Before starting 12, put the crispy almonds into the pot and stir-fry.