Tea-flavored dried vegetables beef
Raw material:
150 grams of homemade air-dried beef, 40 grams of dried cauliflower, dried cucumber (take 50 kilograms of cucumber and cut it into slices, put 150 grams of salt and mix well, marinate for 2 hours, take out and squeeze out the water, put it into a coarse mesh woven bag, and press it with a weight of 100 kilograms for five hours) 80 grams, 40 grams of dried cabbage, 40 grams of dried daylily, and 5 grams of chives.
Seasoning:
10 grams of soy sauce, 3 grams of monosodium glutamate, 5 grams of chicken broth powder, 3 grams of sugar, 25 grams of tea oil, 10 grams of red millet spicy, 2 grams of salt.
How to make homemade air-dried beef:
Cut 10 catties of beef into strips, put in 30 grams of star anise, 15 grams of salt, 20 grams of Sichuan pepper, 30 grams of coarse chili powder, 10 grams of monosodium glutamate, 50 grams of Haitian soy sauce, 100 grams of green onions, 100 grams of ginger, 10 grams of sugar, 50 grams of sweet noodle sauce, 20 grams of hoisin sauce, 20 grams of Guanghe red bean curd marinated all day, hang to a ventilated place to dry.
Taste type:
Cucumber fragrant, sauce fragrant and slightly spicy.
Directions:
1. Put dried cauliflower, dried cabbage and dried daylily into warm water and soak for half an hour, wash the dried cucumber with water, take out the water and absorb the water for later use.
2. Cut the air-dried beef into thin slices and boil the water, then pull the oil into a hot oil pan for later use.
3. Put tea oil in the pot, add red millet and stir-fry until fragrant, add air-dried meat, dried cucumber, dried cabbage, dried cauliflower, and dried daylily and stir-fry over low heat to dry the water, add salt, chicken powder, soy sauce sauce, sugar, and monosodium glutamate to stir-fry out of the pot, and sprinkle chives.
Vegetarian abalone in sauce
Raw material;
10 grams of green onions, 5 grams of ginger, 3 grams of star anise, 3 grams of cinnamon, 2 grams of Sichuan pepper, 2 grams of cumin, 2 grams of white buttons, and 15 grams of chili peppers.
seasoning ratio;
60 grams of hoisin sauce, 40 grams of southern milk milk, 10 grams of dark soy sauce, 50 grams of light soy sauce, 10 grams of rock sugar, 30 grams of sugar, 10 grams of monosodium glutamate, 15 grams of chicken juice.
the production process;
Rinse ten vegetarian abalone, add salad oil to the pot and heat it, add raw materials to fry the fragrance, add water (submerged vegetarian abalone shall prevail), cook the seasoning for 20 minutes, and reduce the juice over high heat.
Stir-fried poached eggs with autumn ears
Menu features:
Fresh and fragrant, home-cooked taste.
Raw material:
150 grams of autumn fungus (good water), 3 eggs, 5 grams of millet spicy, 50 grams of leeks.
Seasoning:
15 grams of peanut oil, 15 grams of Weida delicious soy sauce, 15 grams of Weida Mei chopped pepper fish head soy sauce, 10 grams of wet starch.
Method:
1. Fry the eggs into poached eggs, and change each knife into 4 pieces for later use.
2. Put peanut oil in the pot, stir-fry the millet spicy flavor out of the spicy taste, fry the autumn ears thoroughly, pour in the seasoning and stir-fry well, then add the poached eggs and leeks and stir-fry evenly, the wet starch is thinly thickened, and the pot is stirred evenly.