Spicy beef in soy sauce
Ingredient:
300 grams of beef, 100 grams of baby cabbage, 20 grams of green and red peppers, one egg, 20 grams of corn starch, 30 grams of spice oil, 50 grams of self-blended soy sauce, salt, cooking wine.
Method:
1. Slice the beef, wash the blood water, marinate it with salt, egg white, and cornstarch for later use.
2. Heat the oil, add the baby cabbage and fry to season, then put it on the bottom of the plate.
3. After the pot is washed, heat the oily cooked beef again, remove it and put it in the sauce, heat it and pour it on the beef.
4. Heat the oil in the pot again, add the green and red peppers, stir-fry until fragrant, and pour it on the beef.
Grilled mackerel in snow sauce
Peculiarity:
The meat is dry and fragrant, and the cabbage juice is fragrant.
Raw material:
500 grams of mackerel (i.e. razor clams) and 150 grams of diced onions.
Seasoning:
6 grams of cabbage juice, 6 grams of broth (not too muddy), 0.5 grams of sugar, 50 grams of salad oil.
Preparation of cabbage juice:
Wash and chop 500 grams of pickled yellow cabbage, put it in a pressure cooker, add 10 grams of ginger slices, 10 grams of green onions, 60 grams of cold water, cover with a lid and heat over low heat for 2 minutes, take out the filtered juice.
Directions:
1. Pour the broth into the cabbage juice, add salad oil and sugar, mix well and set aside.
2. Put the mackerel in seawater for 1-2 days to remove the sand, remove the water, cut it from the back, wash it and put it in the pressure cooker, add the prepared juice, cover the lid and heat it over low heat for 6-7 minutes, wait for one side to be browned, turn the mackerel over, heat the other side, about 1 minute later, and put it on the hot small iron plate with diced onions on the table.
Kim does not change the sauce to boil the clams
Ingredient:
250 grams of clams, 5 grams of onion, 5 grams of garlic, 1 millet pepper, 100 grams of sake, a little cooking oil, 5 grams of mirin, 15 grams of Jin Bu Chang sauce, 70 grams of Jin Bu Chang, 150 grams of corn oil, 5 grams of salt, 2 grams of black pepper, 5 garlic pieces.
Method:
1. Spit out the clams and clean them, heat the oil, fry the garlic and onions over low heat, and stir-fry the clams over high heat.
2. Cook in sake, mirin, cover and simmer for 2 minutes.
3. After turning off the heat and opening the lid, pour in the sauce and stir-fry evenly.
4. The production of Jin Buchang sauce is to put all the ingredients except clams into a food processor to make a delicate sauce.