#头条创作挑战赛#
Spicy pork and shredded celery stir-fried
Ingredients: celery, senzhang, pork, salt, light soy sauce
Method:
1. Wash the celery and cut it into segments, cut it into strips, and cut the pork into thin strips. Cut the dried chili peppers into small pieces and set aside.
2. Add an appropriate amount of oil to the pot, add the dried chili peppers after the oil is hot, and fry over medium-low heat to bring out the fragrance. Then pour in the shredded pork and stir-fry quickly over high heat until the shredded meat changes color.
3. Put out the fried shredded meat, leave the bottom oil in the pot, add the celery segments and 1000 strips, and stir-fry quickly until the vegetables are soft.
4. Pour the fried shredded pork back into the pot, add an appropriate amount of salt and light soy sauce, and stir-fry evenly. Then pour in an appropriate amount of water, bring to a boil, turn to low heat and simmer until the ingredients are cooked through. After the stew is completed, reduce the juice on high heat to thicken the soup and enjoy it out of the pot.
Kelp and soybean pork rib soup
Ingredients: 500 grams of pork ribs, 20 grams of dried kelp, 1 handful of soybeans, appropriate amount of salt, appropriate amount of ginger, appropriate amount of vinegar
Steps:
1. Prepare in advance: soak the dried kelp in water, wash it carefully and cut it into thin strips, and soak the soybeans in water in advance.
2. Pork ribs treatment: Wash and chop the ribs, blanch them with boiling water, wash and drain them with water after removal.
3. Boil: Put the pork ribs, soybeans, ginger slices and an appropriate amount of water into a pot and boil. In order to improve the dissolution of calcium, vinegar can be added in moderation.
4. Reduce the heat to low: Reduce the heat to low and continue to simmer for 2 hours.
5. Add the kelp: Add the soaked kelp knots to the pot and continue to simmer for 30-40 minutes.
6. Seasoning: Add an appropriate amount of salt, adjust the taste, and then remove from the pot.
Stir-fried mushrooms with asparagus
Ingredients: Green asparagus, mushrooms, garlic, dried chili peppers (optional)
Steps:
1. Peel the asparagus, cut it into lengthy pieces and rinse it in water.
2. Wash the mushrooms and cut them into thin slices.
3. Peel the garlic and chop it into minced garlic. Finely chop the dried chili peppers and set aside.
4. Add an appropriate amount of water to a pot, add a little salt and cooking oil, and bring to a boil.
5. After the water boils, blanch the asparagus segments in a pot for 2-3 minutes, then remove and set aside.
6. Blanch the mushroom slices in a pot and set aside.
7. Heat the oil in a pan and add minced garlic and dried chili peppers and stir until fragrant.
8. Add the blanched asparagus and mushroom slices and stir-fry evenly.
9. Add salt, sauce, salt and pepper and continue to stir-fry.
10. Finally, stir-fry evenly to let the ingredients fully absorb the flavor and then remove from the pan.
Stir-fry the white and fragrant dry
Ingredients: Coconut White: Appropriate amount, Dried Fragrant: Appropriate amount, Green onion: Appropriate amount, Ginger: Appropriate amount, Garlic: Appropriate amount, Dried red pepper (optional): Appropriate amount, Cooking oil: Appropriate amount, Salt: Appropriate amount, Light soy sauce: Appropriate amount, White pepper: appropriate amount
Steps:
1. Prepare the ingredients: Peel the white water and cut it into thin slices or shreds. Cut into cubes. Chop the green onion, ginger and garlic into minced pieces and set aside.
2. Cooking: Pour an appropriate amount of cooking oil into the pot, add green onions, ginger and garlic to stir-fry until fragrant, add dried red pepper and stir-fry until fragrant (optional).
3. Stir-fry until fragrant: Pour the chopped fragrant pieces into the pan and stir-fry until slightly discolored.
4. Add the white slices: Pour the sliced white slices into the pan and continue to stir-fry evenly.
5. Seasoning: Pour in an appropriate amount of light soy sauce, an appropriate amount of salt, an appropriate amount of white pepper, and stir-fry evenly, so that the seasoning is evenly wrapped on the white and fragrant dried water.
6. Stir-fry and remove from the pot: Stir-fry until the white is soft and cooked thoroughly, then it can be removed from the pot.
7. Plating: Dry the fried coconut white fragrant on a plate and serve.
Roast chicken with chestnuts
Ingredients: 500 grams of chicken (chicken thighs or chicken wings), 200 grams of chestnuts, appropriate amount of green onion and ginger, cooking wine, light soy sauce, dark soy sauce, salt, sugar, appropriate amount of cooking oil, appropriate amount of water starch, appropriate amount of chopped green onion
Method:
1. Wash the chicken and cut it into cubes and pat it loose with the back of a knife. Put the sliced chicken into a container, add an appropriate amount of light soy sauce, minced ginger and cooking wine, stir well, and marinate for 15 minutes.
2. Blanch the chestnuts in boiling water for 5 minutes, then remove them and set aside.
3. Take out the marinated chicken, add an appropriate amount of salt and sugar, and stir well to make it evenly flavored. Then, take a frying pan, add an appropriate amount of cooking oil, add the marinated chicken, and fry over medium-low heat until golden brown on both sides.
4. Remove the fried chicken, leave the bottom oil in the pan, add the minced ginger and green onions and stir-fry until fragrant.
5. Pour in the chestnuts, add an appropriate amount of water to cover the chestnuts, then add light soy sauce, dark soy sauce and sugar, stir-fry evenly.
6. Pour in the marinated chicken, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 20-30 minutes, until the chicken and chestnuts are cooked through.
7. Finally, add water starch to thicken, reduce the juice over high heat, and sprinkle with chopped green onions before cooking.
Steamed spinach with garlic
Ingredients: spinach, garlic, cornstarch
1. Clean the spinach, control the moisture and put it in a pot, pour a spoonful of vegetable oil, mix well with your hands, pour vegetable oil when steaming vegetables, the greens are not easy to get out of the water, sprinkle with a little salt, and then sprinkle with cornstarch to hang each spinach leaf with flour.
2. Heat the steamer, after the water is hot, steam the spinach for about five minutes, take it out and shake it in a basin, and drizzle with sesame oil.
3. Prepare the garlic paste, add an appropriate amount of balsamic vinegar, boiled water and stir well, then pour it on top of the steamed spinach and stir well, and it is ready.
Stir-fry chrysanthemum until fragrant
Ingredients: 300 chrysanthemum, 150g dried fragrant, 1 tablespoon oil, 1/2 teaspoon salt, 1 teaspoon light soy sauce
Steps:
1. Wash the ingredients, remove the old roots of the chrysanthemum and cut them into sections, and cut them into small cubes until fragrant.
2. Put oil in a pot and stir-fry over high heat until about 70% hot.
3. Add the chrysanthemum stems and continue to stir-fry until the chrysanthemum stems change color slightly.
4. Add light soy sauce and salt, add chrysanthemum leaves and stir-fry for about half a minute.
Braised hairtail
Ingredients: 2 hairtails, green onions, ginger and garlic: appropriate amount, dried chili peppers: appropriate amount, star anise, bay leaves: appropriate amount, cooking wine, light soy sauce, dark soy sauce, vinegar, sugar: appropriate amount
Steps:
1. Remove the head, tail and internal organs of the hairtail, wash it and cut it into sections, and use kitchen paper to absorb the water.
2. Pour oil into a pan, add the hairtail slices when the oil is hot, fry until golden brown on both sides, and set aside.
3. Leave the bottom oil in the pot, add green onions, ginger, garlic, dried chilies, star anise, and bay leaves and stir-fry until fragrant.
4. Add the fried hairtail segments, add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, vinegar and sugar to taste, and then add an appropriate amount of water to cover the hairtail.
5. After the heat is boiling, turn to low heat and simmer for about 15 minutes until the soup is thick, then remove from the pot.