Stir-fried bean skin with green peppers
Ingredients: 100g bean skin, 1/2 green pepper, 1/2 onion, 50g Western ham/pork belly, 3 cloves of garlic, 1g of salt, 10g of cooking wine, 10g of light soy sauce, 10g of oyster sauce, 2g of sugar, 3g of vinegar, 5g of sesame oil, 3g of starch, 100g of water;
method
1. Cut the bean skin into strips, not too long, easy to wrap. Finely shred the onion and green pepper and mince the garlic. Sliced Western ham.
2. Heat a wok and add 1 tablespoon of cooking oil. Add shredded onion and minced garlic and stir-fry until fragrant, add tofu skin and ham and stir-fry until the edges of the bean skin are slightly yellow. Cook in cooking wine, pour in water, add light soy sauce, oyster sauce, sugar and salt, cover and simmer for 3 minutes. When the time is up, open the lid and add shredded green peppers, stir-fry slightly, pour in water starch to thicken, and pour sesame oil and vinegar before leaving the pot to put it on the plate.
Cordyceps flower red date steamed chicken
Ingredients: local chicken, cordyceps flowers, red dates, ginger slices, green onions.
How it works:
1. Chop the local chicken into small pieces and clean it, then put it in a large bowl, then add an appropriate amount of ginger and shallots, starch, soy sauce and peanut oil, then grab and mix evenly, marinate for 20 minutes and set aside.
2. Clean the cordyceps flowers and red dates, then remove the core of the red dates, and then grab and mix them evenly with the pickled local chicken, and spread them on the steaming bowl.
3. Then steam the steamer on cold water for 35 minutes and steam it until it is cooked, and then you can eat it out of the pot.
Corn and eggs mixed with shrimp
Ingredients: 200g fresh shrimp, 2 eggs, 100g cooked corn kernels, 1 shallot, 1 small piece of ginger, salt, pepper, 1 tsp starch, 1 tsp cooking wine, vegetable oil
Steps:
1. Shrimp Handling: Wash the shrimp, remove the shrimp threads, and drain the water. Add salt, pepper and starch, stir well and marinate for 10-15 minutes.
2. Stir-fry shrimp: Pour an appropriate amount of oil into the pot, heat to 50% hot, add the marinated shrimp, stir-fry quickly until it changes color, and remove the shrimp after it is fully cooked and set aside.
3. Beat the eggs: Crack the eggs into a bowl, add a pinch of salt, and stir well with chopsticks or whisks until the egg is foamy.
4. Scrambled eggs: Leave the bottom oil in the pan, pour in the stirred egg liquid after the oil is hot, and slowly push the egg liquid over medium-low heat to heat it evenly. When the egg wash is basically set, stir-fry quickly with a spatula to make it a loose scrambled egg cube, and stir-fry until golden brown.
5. Sauté corn kernels: If using fresh corn kernels, wash the corn kernels first and chop off the kernels with a knife. Add a small amount of oil to the pan, add the minced ginger and stir-fry until fragrant, then pour in the cooked corn kernels and stir-fry a few times.
6. Stir the vegetables: Put the scrambled shrimp, scrambled eggs and scrambled corn kernels together in a large bowl, add the chopped shallots, and adjust the amount of salt and pepper to taste.
7. Mix well: Using chopsticks or a spoon, gently mix all ingredients until the ingredients are well mixed and the color is uniform.
8. Serve on a plate: Place the well-mixed dish on a plate and serve.
Scrambled eggs with leeks
Ingredients: a handful of leeks (about 200 grams), 3 eggs, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking oil
Steps:
1. Wash the leeks and cut them into 1 cm long pieces, beat the eggs into a bowl and stir well.
2. Heat the pan, add an appropriate amount of cooking oil, pour in the egg mixture, and stir with chopsticks to make the eggs into small pieces.
3. After scrambling the eggs, remove them and set aside.
4. Add an appropriate amount of oil to the pot, add the leeks and stir-fry until the leeks are soft.
5. Add the scrambled eggs and stir-fry together until the leeks and eggs are well combined.
6. Add an appropriate amount of salt and light soy sauce, stir-fry evenly, and remove from the pan.
Spicy fish fillet
Ingredients: sea bass, green and red peppers, green onions, minced ginger and garlic, dried chilies, black pepper.
How it works:
1. Chop the sea bass into small pieces and clean it, then add an appropriate amount of cooking wine, starch, light soy sauce, oyster sauce, black pepper and peanut oil, then mix evenly, marinate for 20 minutes and set aside.
2. Cut the green and red peppers, green onions, ginger and garlic, then heat the oil in a pan, after the oil is hot, put in the marinated sea bass oil and fry, fry until the sea bass is golden on both sides, and then put it out for later use.
3. 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 green and red peppers and stir-fry together to bring out the fragrance, then pour in the fried sea bass and green onions and continue to stir-fry.
4. Then add a little salt and sugar to improve the freshness, then continue to stir-fry evenly into the flavor, then pour in a little water and simmer for two minutes to collect the juice, you can eat it out of the pot.
Stir-fried shrimp with celery
Ingredients: celery, shrimp, minced garlic, spicy millet.
Steps:
1. Clean the celery and cut it diagonally into small pieces. Remove the head, shell and line of fresh shrimp, and clean it.
2. Boil water, add salt and cooking oil after the water boils, then blanch the celery and boil until it is broken, then scoop it up and drain the water.
3. Heat the oil, add the minced garlic and millet to stir-fry until fragrant, then add the shrimp and stir-fry, stir-fry until it changes color, then add the celery and stir-fry evenly.
4. Then add oyster sauce and salt to taste, stir-fry evenly until the flavor is incorporated, and then put it on a plate and eat.
炒莲藕丁
Ingredients: 400g lotus root, 100g carrot, 30g green pepper, 3 chives, 20g garlic, 1 tablespoon of oil, 4g salt, appropriate amount of chicken essence, appropriate amount of light soy sauce, appropriate amount of vinegar
Method:
1. 莲藕去皮后切小丁,放入清水中浸泡,Prevention 氧化变黑。
2. Wash the carrots and green peppers, cut them into cubes and set aside.
3. Wash and chop the chives, peel and mince the garlic.
4. Put oil in a pan, add minced garlic and stir-fry until fragrant, then add diced carrots and stir-fry.
5. Add the diced lotus root, sprinkle with water while stir-frying, and stir-fry until 8 mature.
6. Add diced green peppers and stir-fry well.
7. Add salt and chicken essence to taste, then add light soy sauce to enhance the color.
8. Finally, add chopped green onion and appropriate amount of vinegar, stir-fry evenly and then remove from the pan.
Scrambled eggs with celery lilies
Ingredients: celery, lily and egg
Directions:1. Fresh celery, lilies, and eggs are ready. Wash the celery and cut it into small pieces, peel the lily and wash it, and beat the eggs into a bowl and stir well.
2. Heat the pan, add an appropriate amount of oil, pour in the egg mixture, and stir with chopsticks to make the eggs into small pieces. Scrambled until the eggs are lightly browned, remove and set aside.
3. Add some oil to the pot, add minced garlic and stir-fry until fragrant, then add celery and lily, stir-fry evenly.
4. Stir-fry until the celery and lily change color, add the scrambled eggs and continue to stir-fry evenly.
5. Add an appropriate amount of salt, light soy sauce and monosodium glutamate to taste, stir-fry evenly, so that the ingredients can fully absorb the flavor.
6. Finally, sprinkle some chopped green onions, stir-fry evenly and remove from the pan.