Hot and sour stir-fried hairy belly
Ingredients & Distribution:
hairy tripe, fungus, tender ginger, leeks, green onions, millet spicy, pickled pepper, garlic, wood ginger oil
Steps:
- First of all, prepare the ingredients, shred the hairy belly and fungus, cut the tender ginger into small slices, and cut the leeks and green onions into sections. Millet spicy, pickled pepper, garlic are all cut into small cubes.
- Boil the water, open the water and add a little liquor, then put in the hairy tripe and fungus silk for ten seconds, remove and put it in cold water, and then control the water to dry it for later use
- Heat the oil, add the millet spicy and minced garlic to fry until fragrant, then add the fresh red millet spicy and stir-fry the spicy taste, add a little salt and chicken essence to taste, so as not to season in the pot for too long, and the hairy belly will be old and not delicious. Turn on high heat, pour in hairy tripe, leeks, green onions, a little light soy sauce and wood ginger oil, stir-fry evenly and then get out of the pot.
Stir-fried chicken breast with green peppercorns
Ingredients & Distribution:
Chicken breast, garlic, millet pepper, green peppercorns, green pepper, baking soda, green onion and ginger water, pepper, light soy sauce, salt, starch, dark soy sauce, oyster sauce, chicken essence
Steps:
- Cut the chicken breast into small cubes and put them in a bowl first, then add them. A small spoon of baking soda grasp and marinate for 10 minutes, rinse. Then squeeze the chicken breasts dry. It must be squeezed dry, and then marinated the chicken breast, add green onion and ginger water, pepper, light soy sauce, salt, and starch, and marinate for 20 minutes.
- Heat the oil, the oil is hot and the chicken breasts are cooked and removed, leaving the bottom oil in the pan. Add garlic and millet spicy. Green peppercorns stir-fry until fragrant. Then pour in the chicken breast and green pepper, add an appropriate amount of dark soy sauce, oyster sauce and chicken essence, stir well and remove from the pan.
Refreshing appetizer baby dish
Ingredients & Distribution:
4 packs of baby cabbage, 1 bottle of white bean curd 335 grams, 450 grams of carrots, 300 grams of monosodium glutamate, 150 grams of millet pepper pickled pepper, 175 grams of sesame oil, 75 grams of garlic, 175 grams of red oil, 75 grams of salt, 500 grams of sugar, 500 grams of white vinegar, 2 yellow bell peppers (for a limited version, remember to increase or decrease the amount of seasoning in proportion to the family)
Steps:
- Cut off the roots of baby cabbage, break the leaves one by one, put them in a large pot, add sugar and salt to kill water for 4 hours.
- Rinse off the excess salt with clean water, drain the water, and put it in a crisper and stack it neatly.
- Put all the seasonings together in a juicer to beat into juice, put them in baby cabbage and seal them and marinate them for a day.