【Lemon Chicken Slices】
Ingredients
Chicken breast: 250, egg yolk: 1, lemon: 1, green pepper: 50
Accessories
Sugar: 2 tablespoons, White vinegar: 1 teaspoon, Dry starch: 5/3 tablespoons, Pepper: 1/4 teaspoon, MONOSodium glutamate: 1/4 teaspoon
Specific steps
1. Wash the chicken breast, green pepper and lemon.
2. Cut the chicken breast into slices.
3. Add egg yolks, 1/2 teaspoon of salt and pepper to the chicken slices.
4. Grasp the chicken slices by hand and marinate for 5 minutes.
5. Slice the green pepper.
6. Cut the lemon and squeeze out the lemon juice.
7. Mix lemon juice, 2 teaspoons of dry starch, sugar, white vinegar, 1/2 teaspoon of salt, monosodium glutamate and appropriate amount of water to form the juice.
8. Heat the oil in the pan to 50%, add the chicken slices in batches, fry until slightly yellow and fish out.
9. Heat the oil in the pan again to 70%, add the chicken slices and quickly re-fry once and fish out.
10. Leave the bottom oil in the pot and add the green pepper slices and stir-fry slightly.
11. Pour in the prepared sauce and bring to a boil.
12. Add the chicken slices and stir-fry quickly so that the juice is covered with chicken slices and ready to come out.
【Sydney pork lung soup】
Pig lung: 1 pair; Sydney pear: 500 g
Ginger: a little; oil: appropriate; salt: appropriate; wine: appropriate
1. Put a lung tube on the faucet, pour water into the pig's lungs, and the lungs expand, so that the large and small blood vessels are filled with water. Press the water into the pig's lungs with your hands, fill it again, and repeat this step until the pig's lungs turn white, indicating that the blood has been washed clean
2. Pork lung cut into pieces
3. Put cold water in the pot, put the pig lungs into the pot, boil on high heat, boil the water for about 1 minute, drain the pig lungs, and then pour them into the basin to rinse off the foam
4. Put the oil in a hot pan and add two slices of ginger,
5. Pig lungs, stir-fry on high heat.
6. Move into a casserole dish, add water, wine. High heat.
7. After boiling, skim off the foam and reduce the heat to 1 hour.
8. Peel the sydney pear and cut into pieces.
9. Pour into the pork lung broth. Cook for another half an hour.
10. Season with salt and serve.
【Braised pomfret】
Pomfret: One
Green onion: to taste; Ginger: to taste; Garlic: to taste; Green pepper: to taste; Millet pepper: to taste; Cooking wine: to taste; Soy sauce: to taste; Soy sauce: to taste; Sugar: to taste; Watercress: to taste
1. First wash the pomfret and make a few cuts on each of the fish's backs (for the sake of flavor). Then marinate in cooking wine and salt for no less than 5 minutes, add ginger slices to remove fishiness.
2. After marinating, fry the fish in the pan until the meat turns golden brown, then set aside.
3. Stir-fry shallots, ginger, garlic, chili peppers (ingredients are prepared more, the taste is better), then pour water to boil, then you can add the right amount of sugar and Pixian watercress (the amount of sugar depends on your taste).
4. After the water boils, you can put in the fried pomfret, boil a piece, cook at the same time, put a little cooking wine in order to remove the fishy again, and then put an appropriate amount of soy sauce, soy sauce to taste. Just cover the fish with water and simmer over low heat until the soup is in moderation.