#春日暖心语录#
Sweet and sour shiitake mushroom strips
Ingredients: 400 grams of shiitake mushrooms, appropriate amount of flour, tomato sauce, oyster sauce, sugar, cooking oil, salt, starch water
Method: 1. 400 grams of shiitake mushrooms are removed and washed, put them in water together, add a spoonful of salt and soak for ten minutes.
2. Drain the water after removal, then cut the mushrooms into uniform strips, spread them on kitchen paper, and filter the water again.
3. Finally, pour the mushroom strips into the flour, spread them with chopsticks, and evenly wrap the flour.
4. Then put cooking oil in the pot, and put in the mushroom strips after the oil is burned to 60% hot.
5. I mix the sauce with 5 tablespoons of tomato sauce, 2 tablespoons of oyster sauce and 2 tablespoons of sugar, and then add an appropriate amount of starch water and stir well.
6. Put the sauce into the wok, as the temperature rises, the sauce bubbles up and pour into the fried mushroom strips, evenly wrap the soup and then get out of the pot.
Pickled tuk fresh
Ingredients: bacon, pork ribs, spring bamboo shoots, shutter knots, lettuce
Method:
1. Cut the bacon into thick pieces, cook the pork ribs and bacon in a pot under cold water, add green onion and ginger, and cooking wine to blanch to remove blood foam. Boil another pot of water, put a small amount of salt, and blanch the bamboo shoots and shutter knots.
2. Stir-fry a small amount of oil in the sand cubes, stir-fry the bacon and pork ribs until slightly yellow, add an appropriate amount of boiling water, green onions, ginger slices, and bring to a boil over high heat.
3. Change to a casserole, add spring bamboo shoots, boil and simmer over low heat for about 40 minutes, then add the leaf knot and lettuce and cook for another 10 minutes, add an appropriate amount of salt.
Stir-fried squid with leeks
Ingredients: 1 squid, appropriate amount of leek, 1 red pepper, appropriate amount of green onion, ginger and garlic
Seasoning: Cooking wine: appropriate amount, light soy sauce: appropriate amount, salt: appropriate amount, sugar: appropriate amount, pepper: appropriate amount, chicken essence: appropriate amount, sesame oil: appropriate amount
Steps:
1. Remove the black membrane of the squid and wash and drain the water, and pick and wash the leeks and drain the water.
2. Cut the squid body and remove the head.
3. On the inside of the squid (the side without the black membrane), draw a knife at an angle, and then draw a cross knife at a different angle.
4. Once paddling, cut the squid into large slices.
5. Add water to a pot and bring to a boil, add cooking wine, blanch the squid, roll up the squid and let it cool.
6. Drain the blanched squid, add some cooking wine, pepper and sugar and marinate for a while.
7. Cut the leeks into sections, shred the red peppers, and finely chop the green onions, ginger and garlic.
8. Pour oil into a wok and fry chives, ginger and garlic.
9. Pour in the squid and stir-fry.
10. Add light soy sauce, sugar and salt and stir-fry quickly.
11. Add the leeks and stir-fry.
12. Add the red pepper and continue to stir-fry.
13. Finally, add the chicken essence and drizzle in the sesame oil.
14. Stir-fry evenly and turn off the heat.
Sugar Eggplant
Ingredients: eggplant, egg, sugar, tomato paste, aged vinegar, water, cornstarch, white sesame seeds
Method:
1. Put the eggplant strips in a large bowl, crack in an egg and stir well with chopsticks until the eggplant strips are covered with egg wash.
2. Sprinkle with an appropriate amount of cornstarch and stir well so that each eggplant strip is coated with a layer of starch.
3. In a bowl, add half a spoon of sugar, half a spoon of tomato paste, a little vinegar and a tablespoon of water, stir well to make sweet and sour sauce.
4. Pour oil into the pan, when the oil temperature rises to 50% hot, put the eggplant strips into the pot in turn, fry until the eggplant strips are set, about 30 seconds later, stir gently with chopsticks, fry until golden brown, and remove them.
5. Leave a little base oil in the pan, spoon of sweet and sour sauce, boil over high heat until thick, stirring constantly with a spoon.
6. When the sweet and sour sauce is thickened, pour in the fried eggplant strips and stir-fry quickly until the eggplant strips are evenly coated with sweet and sour sauce.
7. Finally, sprinkle a handful of white sesame seeds, stir-fry a few times and serve.
Stir-fried shredded pork with leeks
Ingredients: leeks, lean meat, minced garlic, millet spicy.
Steps:
1. Clean the lean meat and cut it into shreds, and clean the leeks and cut it into small pieces.
2. Heat the oil, add the shredded meat and stir-fry until it changes color, then add the minced garlic and millet to stir-fry until fragrant.
3. Then add cooking wine, light soy sauce and dark soy sauce, stir-fry evenly until flavorful, and then add leeks and stir-fry evenly.
4. The leeks can be fried and then put on a plate and eaten.
Stir-fried oyster mushrooms
1. Prepare the ingredients: wash the oyster mushrooms and cut them into strips, cut the dried chili peppers into strips, and mince the shallots and garlic for later use.
2. Blanch: Boil water in a pot, pour in the chopped oyster mushrooms after the water boils, blanch for 1 minute, remove and set aside (try to control the moisture).
3. Stir-fry oyster mushrooms: Heat the oil, stir-fry the oyster mushrooms until the oil is hot, then add shredded dried chili peppers and minced garlic and stir-fry until fragrant.
4. To taste: Add 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce and 1 tablespoon of oyster sauce to the pot and stir-fry evenly.
5. Remove from the pot: Add 1 tablespoon of Wang Shouyi's thirteen-spiced cumin powder, an appropriate amount of white sugar and salt to taste, put it on a plate, and garnish with a little chopped green onion.
Garlic spinach
Ingredients: spinach, minced garlic.
Steps:
1. Put the spinach in clean water, add salt and soak for 10 minutes, then rinse.
2. Bring water to a boil, blanch the spinach for one minute, then drain and drain.
3. Heat the oil, add the minced garlic and stir-fry until fragrant, then add the spinach and stir-fry, add salt to taste, stir-fry evenly until the flavor is in, and then you can put it out of the pot and put it on the plate to eat.
Scrambled eggs with spinach
Ingredients: spinach, eggs
Method:
1. Wash the spinach, knock the eggs into a large bowl, and beat them with chopsticks
2. Add water to the pot and boil, put in the spinach and blanch it, one is to avoid the soup, and the other is to remove oxalic acid
3. Remove the spinach and let it cool, remove the water and cut it into sections
4. Heat vegetable oil in a wok, pour in the egg mixture and fry into egg pieces, shovel out
5. Add chopped green onions to the pot and stir-fry until fragrant, pour in the spinach and stir-fry a few times, put the egg pieces, add salt to taste, and stir-fry well