【Braised mushrooms with asparagus】
Materials
20 grams of Anchor butter 200 grams of mushrooms
200 grams of asparagus and 1 bell pepper
1 gram of starch and 1 gram of salt
2 grams of light soy sauce and 1 gram of sugar
Peanut oil
method
Wash the asparagus and cut it diagonally into diamond-shaped grains, wash the mushrooms and break them in half, cut them into four pieces, and cut the bell peppers into small pieces.
Mix the bowl juice, which is made of water starch, salt, a little sugar, light soy sauce, and sugar.
Put water in a pot to boil, put a little salt, put in the asparagus and mushrooms to blanch, the water can be fished as soon as it boils, and after blanching, put it in clean and cold water with ice cubes, which can keep the green color of the asparagus.
Butter in the pan. After the oil is hot, pour in the garlic slices and green onions, stir-fry until fragrant, pour in the asparagus and mushrooms and stir-fry, add a little refined salt and mix evenly.
Pour in the bowl juice, put the bell peppers, and bring to a boil to reduce the juice.
【Baked Prawns with Cheese】
Materials
3 slices of Anjia cheese and 8 prawns
1 gram sea salt 1 gram chopped black pepper
1 red pepper and 2 green onions
Peanut oil
method
8 fresh prawns.
Cut off the head of the shrimp, remove the shrimp line from the shrimp body, and spread it flat.
Slice the cheese into thin strips.
Sprinkle the shrimp with chopped black pepper, garlic and sea salt, spread with Anchor cheese strips, and top with some chili flakes.
Bake in a preheated oven for about 10 minutes.
Grilled cheese prawns are placed on a plate and garnished with chopped green onions.
【Stir-fried shredded pork with parsley and dried beans】
Materials
200g pork leg meat 3 pieces of dried fragrant meat
300g parsley 5 dried red peppers
5 grams of sauce and 2 grams of chicken broth mix
20 grams of peanut oil and 0.5 grams of salt
method
Cut the pork into thin strips and marinate for 10 minutes with salt, cooking wine, cornstarch and Maggi umami sauce
Dried and shredded.
Wash the parsley and cut into sections.
Stir-fry the meat when the oil temperature is 50% hot, and put it out for later use after changing color.
Leave the bottom oil in the pan, put it fragrant and fry it in the pan.
Add parsley and stir-fry, add a few dried red peppers and add some salt.
Stir-fry until the parsley is slightly soft, add the fried shredded pork, add Maggi umami sauce and stir-fry a few times.
Add the chicken broth and stir-fry evenly, remove from the pan.