Stir-fried shrimp with orchids
Ingredients: 2 broccoli, 1 red pepper, 1 garlic, about 15 shrimp, salt, 15g oil, 1 tsp starch, 5g cooking wine, 5g ginger, 2 shallots
method:
1. Break the broccoli into small flowers, add 1 spoonful of salt and soak in water for about 20 minutes.
2. Cut the ginger into strips and green onion into sections. Add ginger and green onion to the shrimp, cooking wine, starch and a little salt and taste well for about 15 minutes. Cut the red pepper into cubes and garlic and set aside.
3. Add an appropriate amount of water to the pot, bring to a boil on high heat, put 1 spoonful of salt and oil after the water is boiled, and blanch the broccoli. Scoop out and set aside.
4. Continue to blanch the shrimp in a pot for 1-2 minutes. Heat the oil in a hot pan, heat the oil to 50% and add the garlic slices to stir-fry. Add the red pepper and stir-fry with the shrimp.
5. Add the broccoli. Sauté a few times over high heat, cook a small spoonful of boiling water and season with salt.
6. Plate out of the pan and serve
Pepper dragon fish
Ingredients: Dragon fish, black pepper, cumin powder, paprika, honey, cooking wine, steamed fish sauce, tomato, green onion, ginger, garlic, lemon, vermicelli, lunch meat, green vegetables
1. 1 spoon each of black pepper, cumin powder and paprika + 1 small spoonful of honey + 1 spoonful of cooking wine, steamed fish soy sauce and 1/2 tomato cut into diced pieces + green onion ginger garlic paste + salt + a few drops of lemon juice and stir well.
2. First of all, adjust the sauce, pay attention to the tomatoes should be blanched in hot water, peeled. Cut into small pieces and add to the sauce.
3. Pour the sauce over the dragon carp and marinate for half an hour (the dragon fish can also be replaced with cod and seabream).
4. Soak the vermicelli in advance, put a little olive oil or cooking oil in a hot pan, put the fish in it and fry over low heat until one side is golden brown, then put the soaked vermicelli and meat into the pot together, and add the remaining sauce.
5. Fry the dragon fish over low heat, then turn off the heat for 1 minute to get out of the pan
Hemp fragrant claws
Ingredients: 400 g of chicken claws, 3 minced millet peppers, 5 dried chili peppers, 1 handful of peppercorns, 6 cloves of garlic, 6 slices of ginger, green onion, chives to taste. Seasoning: 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of cooking wine, a pinch of salt, 1 spoonful of white sugar
method:
1. Handle the claws: Cut off the nails of the claws, wash them and boil the water in the pot, then add the claws to blanch the water and fish them out.
2. Soak in cold water for a while and then let dry. Heat the pan and add the oil in the pan, add the millet pepper, 5 dried peppers, a handful of peppercorns, 6 cloves of garlic, 6 slices of ginger and stir-fry until browned.
3. Stir-fry with chicken claws, add 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of cooking wine, stir with a little salt and add 1 large bowl of water.
4. Bring to a boil over high heat and turn to medium heat. Keep cooking, the claws start to color! Cook until the juice begins, add the green onions and chives and stir-fry slightly.
Beer stewed duck
Ingredients: a duck with old water points, sliced ginger, peppercorns, chili peppers and star anise, soy sauce, soy sauce, beer
1: Prepare an old duck, sort out and chop small pieces, and then fry
2: Stir-fry the duck for a while, when it is a little dry, put down some cooking wine, continue to stir-fry, and then add the right amount of salt to continue stir-frying
3, stir-fry until the dry pot, duck meat has no moisture on the almost, this time under other ingredients: ginger slices, pepper, pepper and star anise, fry it fragrant!
4, after stir-frying, add soy sauce, soy sauce a little color, stir-fry evenly, plus the right amount of beer, no duck meat on the line
5, cover the pot, bring to a boil, after boiling, turn into a medium-low heat and simmer for 40 minutes, out of the pot and plate, sprinkle some green onions, you can eat on the table.
Capers beef
Ingredients: capers (if you have a brand that you think is good, you can buy packaged, preferably pickled in the jar, more flavorful), minced beef (you can also use other minced meat instead), pickled pepper, sugar
1. Add salt and starch to the minced meat and marinate for a while. Finely chop beans and pickled peppers, bringing some marinated water.
If the beans themselves are very salty, the amount of salt will be saved, and the minced meat itself is very dry, you can add half or an egg white to stir well, so that the taste will be tender and smooth;
2. Heat the wok with oil, slip and scatter the minced meat, stir-fry until the surface begins to turn white, and set aside;
3. Continue to heat the bottom oil in the pot, turn the oil into medium heat after heating, stir-fry the minced beans and pickled peppers together, and after the aroma of the beans is dissipated, add some sugar, about 2-3 small spoons, add the previous minced beef and stir-fry evenly, pour in about 2 tablespoons of pickled pepper water, until the beef is fully cooked.