Ginger shredded mixed with bitter melon
Ingredients: 1 bitter melon, 20 grams of shredded ginger, 15 grams of sugar, 5 grams of salt
Directions: 1, wash the bitter melon, cut in half to remove the seeds;
2. Slice the bitter melon with a knife;
3: Boil the water in the pot and add 2 grams of salt, add the bitter melon slices and blanch, then remove the cold water and soak for 15 minutes;
4、 Cut the ginger shreds and set aside;
5. Add bitter melon slices and ginger shreds to the cooking pot;
6, add 3 grams of salt, 15 grams of sugar (the amount of sugar according to personal taste), mix well and then put into the refrigerator refrigerator for 30 minutes, ginger shredded bitter melon when eaten from the refrigerator, refreshing and delicious.
Mapo tofu
Ingredients: 150 grams of minced meat, 2 pieces of water tofu, 10 grams of garlic rice, 30 grams of watercress sauce, green onion, millet spicy, pepper powder
method
1: Wash and cut the tofu into small pieces, and chop the millet spicy.
2: Fry the meat until golden brown, add watercress sauce, garlic rice, millet spicy, then add 1 spoonful of soy sauce, fry the red oil and aroma; add tofu, and water, simmer on high heat for 10-15 minutes, add salt and chicken essence.
3. Hook the water starch, sprinkle with peppercorns and green onions.
Slippery loin
Ingredients: pork tenderloin, cucumber, fungus, starch, cooking wine, ginger, salt, broth, sesame oil, soy sauce
method:
1: Slice pork tenderloin, add cooking wine, ginger, salt, starch and marinate for 15 minutes
2: Cut the cucumber into diamond-shaped slices, wash and prepare the fungus.
3, the pork is slightly oiled, in order to make the meat slices not sticky, and then the pot is added, 60% hot, under the pork, pork 7 mature, fished out, the pot washed to prepare for stir-frying.
4: Pour oil into the pot, add ginger and stir-fry incense, add fungus, stir-fry for a while, add broth, a little cooking wine, and gradually add starch to open the pot to complete the hook.
5, the hook is completed, and then add the previous pork to stir-fry together, to the surface of the meat have a hook, but still can flow. Finally, add the cucumber slices, stir-fry for 10 seconds, pour a few drops of sesame oil and out of the pan!
Sauce burst duck tongue
Ingredients: 250g of marinated duck tongue, 3 green peppers, 4 sweet red peppers, 1 tablespoon of sweet noodle sauce, 1 small ginger, shredded, 2 tablespoons of vegetable oil, 1/2 tsp monosodium glutamate (optional)
1. Remove the green and red peppers from the core, wash and cut them into strips that are consistent with the length of the duck tongue and about 0.5 cm wide.
2. When the pan is placed on medium heat, pour the oil to 50% of the oil temperature, pour the sweet noodle sauce in and burn out the aroma and stir-fry the green pepper, sweet red pepper strips and ginger strips together for about 4-5 minutes.
3. Pour the brine duck tongue into the pot and stir-fry a few times to let it taste, about 1 minute, sprinkle with MSG when starting the pot, stir-fry evenly and start cooking.