#聚光创作大赛#
Sweet and sour lotus root
Ingredients: lotus root, sugar, white vinegar, salt, light soy sauce, starch, vegetable oil
Steps:
1. Wash the lotus root, peel it and cut it into thin slices.
2. Mix sugar, white vinegar, salt and light soy sauce to make a sweet and sour sauce.
3. Heat the oil in a pan, add the lotus root slices and stir-fry until broken.
4. Pour in the sweet and sour sauce and stir-fry evenly so that the lotus root slices can fully absorb the sweet and sour sauce.
5. Finally, thicken with starch and stir-fry evenly.
Garlic spinach
Ingredients: 300 g spinach, 3 cloves of garlic, appropriate amount of cooking oil, salt
Steps:
1. Preparation: Wash the spinach, remove impurities, and drain the water. Peel and mince the garlic and set aside.
2. Blanching: Bring a pot of water to a boil, add a pinch of salt, and then blanch the spinach in the water, the blanching time should not be too long, only about 1 to 2 minutes, when the spinach is soft, you can take it out, and immediately put it in cold water to cool, which can maintain the emerald green color of the spinach.
3. Drain: Remove the blanched spinach, gently squeeze out the excess water, and cut into appropriately sized pieces for later use.
4. Cooking: Take a frying pan, pour in an appropriate amount of cooking oil, add minced garlic after the oil is hot, and stir-fry the garlic over low heat.
5. Sauté spinach: Add the chopped spinach to the pan and stir-fry quickly so that the minced garlic evenly coats the spinach.
6. Seasoning: According to personal taste, sprinkle a little salt to taste, stir-fry evenly. Be careful to use the right amount of salt to avoid being too salty.
7. Remove from the pot: When the spinach is soft and fragrant, remove the pot from the heat and serve on a plate.
Stir-fried meat with eggs and cabbage
Ingredients: pork, cabbage, eggs, garlic, light soy sauce, salt
Method:
1. Beat two eggs, cut the cabbage into thin strips, and marinate the pork with a spoonful of light soy sauce and an appropriate amount of salt for 10 minutes. Curing pork can make the meat more tender and flavorful.
2. Pour an appropriate amount of oil into the pot, pour in the egg liquid after the oil is hot, stir-fry until the eggs are scrambled, and then put it out for later use.
3. Heat the oil in the pan, add the minced garlic and stir-fry until fragrant, then pour in the marinated shredded pork, and fry until the surface of the shredded meat changes color, about eight medium-cooked.
4. Add the shredded cabbage and stir-fry quickly until the cabbage is broken, at which point the cabbage should show a crisp texture.
5. Pour the scrambled eggs back into the pan and stir-fry them together with the pork and cabbage. Add a spoonful of light soy sauce and an appropriate amount of salt to taste, stir-fry evenly and then remove from the pan.
Stir-fried shredded pork with green peppers
Ingredients: chicken breast, green pepper, minced ginger and garlic, white pepper.
How it works:
1. Clean the chicken breast, then cut it into shredded chicken, then add an appropriate amount of cornstarch, white pepper, salt, cooking wine, light soy sauce and peanut oil, mix well, marinate for 20 minutes and set aside.
2. Clean the green peppers, then cut them into shredded green peppers for later use, then heat the oil in a pan, after the oil is hot, put in the marinated shredded chicken breasts and stir-fry, stir-fry the shredded chicken breasts after changing color, and put them out for later use.
3. Cut the minced ginger and garlic, then heat the oil in another pan, after the oil is hot, add the minced ginger and garlic and stir-fry until fragrant, then pour in the shredded green pepper and stir-fry a few times, and then pour in the shredded meat and stir-fry together.
4. Add an appropriate amount of light soy sauce, oyster sauce and dark soy sauce to season and color, continue to stir-fry evenly and evenly absorb the flavor, and then you can take it out of the pot and eat.
Salad with dandelions
Ingredients: a handful of dandelions, 2 cloves of garlic, 1 millet pepper, vinegar, soy sauce, sesame oil, chicken essence, white sesame seeds
Method:
1. Prepare a handful of dandelions to wash and set aside. Pour water into the pot, put a spoonful of salt to boil, blanch the washed dandelion in the pot for about a minute, then take it out and soak it in cold water to cool it continuously, the purpose is to remove the bitter taste and maintain its turquoise color.
2. After the cold water, squeeze out the water and cut it into two knives and put it on the plate, otherwise it will be too long and easy to get entangled, and prepare the juice.
3. Chop two cloves of garlic into a bowl, add a spoonful of vinegar, a spoonful of extremely fresh soy sauce, a little sesame oil, a little chicken essence, stir well and pour it on the dandelion.
4. Chop a millet pepper, put it on top of the minced garlic poured into the sauce, then pour some white sesame seeds, heat the oil on the pan, and pour it on the millet pepper garlic juice after the oil is hot. Mix well and serve.
Seafood mushrooms, scrambled eggs, tomatoes
Material:
200 grams of fresh seafood mushrooms, 2 eggs, 1 tomato, appropriate amount of shallots, 2 cloves of garlic, appropriate amount of salt, a little sugar, an appropriate amount of light soy sauce, and an appropriate amount of cooking oil
Steps:
1. Wash the seafood mushrooms, remove the tail impurities, wash the tomatoes and cut them into cubes, beat the eggs into a bowl and beat them, cut the shallots into sections, and chop the garlic into minced garlic for later use.
2. Boil water in a pot, add a small amount of salt, blanch the seafood and mushrooms until cooked thoroughly (about 1-2 minutes), remove and drain for later use.
3. Heat oil in a wok with oil, pour in the beaten egg liquid, stir-fry quickly after the eggs are solidified and formed, and fry until the eggs are broken and put out for later use.
4. In the same pot, add an appropriate amount of cooking oil, add minced garlic and stir-fry until fragrant, then add tomato pieces and stir-fry until soft and rotten, and stir-fry tomato juice.
5. Add the blanched seafood mushrooms to the pot and stir-fry with the tomatoes to allow the seafood mushrooms to fully absorb the sweet and sour flavor of the tomatoes.
6. At this time, add the scrambled eggs, add an appropriate amount of salt, sugar and light soy sauce, stir-fry quickly and evenly, so that all the ingredients are fully combined.
7. Finally, sprinkle the green onions, stir-fry for a while, and then come out of the pan, and a delicious seafood mushroom scrambled egg and tomato is ready.
Tiger skin peppers
Prepare the ingredients: fresh chili, flour, salt, cooking oil.
Steps:
1. Wash the chili peppers, cut them into sections, remove the seeds and set aside;
2. Add water to the flour to make a paste, add an appropriate amount of salt, and wrap the chili pepper with batter;
3. Pour an appropriate amount of cooking oil into the pot, put the batter-wrapped chili segments into the oil pan and fry them until golden brown, remove and drain the oil.
Stir-fried leeks with soybean sprouts
Ingredients: 300 grams of soybean sprouts, 1 handful of leeks, appropriate amount of oil and salt, 2 cloves of garlic, 2-3 dried chilies, 1 tablespoon of light soy sauce, half a tablespoon of cooking wine,
Steps:
1. Cut off the bottom of the leek stalk and cut the leek into segments. Wash the soybean sprouts and drain the water. Dried chili peppers cut into sections, pepper seeds do not be, garlic slices.
2. Add oil to the pot and heat it, fry it on low heat, fry it on low heat until it is slightly charred, take out the peppercorns, fry them over low heat, and fry them over low heat, so that the pepper fragrance of the peppercorns can be fully fried, and it is easy to fry the peppercorns over high heat, and the taste is not out.
3. Add the dried chili peppers and garlic slices and stir-fry until fragrant.
4. Put in the soybean sprouts, stir-fry over high heat to remove the moisture, then stir-fry over medium heat, stir-fry the soybean sprouts until they are broken, pour in cooking wine and light soy sauce and stir-fry evenly, cooking wine can remove the fishy taste of soybean sprouts.
5. Add the leeks, add salt, stir-fry over high heat, stir-fry the leeks until they wilt slightly, turn off the heat, and put them on a plate.