Loofah mushroom and egg soup
Raw material:
1 loofah, 8 mushrooms, 2 eggs, appropriate amount of fine oyster sauce and salt
Production:
1. Wash and peel the loofah, and cut the hob block; Wash the mushrooms and slice them.
2. Heat the pan and pour oil, beat in two eggs, and fry until golden brown on both sides. Pour oil into the pan, add the loofah and stir-fry for 2 minutes.
3. Put the mushroom slices in your mouth and stir-fry the juice, add hot water, put in the fried egg, cover the lid, cook for 3 minutes, add an appropriate amount of fine oyster sauce and salt to taste.
Braised chicken in scallion oil
Raw material:
2 chicken thighs, 7 shallots, 5 slices of ginger, salt, sugar, soy sauce, oyster sauce, cooking wine and pepper
Production:
1. Chop the chicken thighs into small pieces, wash and control the moisture, put them in a large bowl, add 3 tablespoons of soy sauce, 1 tablespoon of fine oyster sauce, 2 tablespoons of cooking wine, a little pepper, a spoonful of sugar, and a little salt and marinate for half an hour.
2. Wash the green onion and cut it into sections. Cut parts into chopped green onions and set aside.
3. Put more oil in the pot, add green onion and ginger, fry until browned and take out, pour in the chicken pieces and stir-fry to change color, pour in the remaining sauce, cover with a lid, simmer for 15 minutes and then sprinkle some chopped green onions to eat (you can occasionally open the lid and turn it over halfway).
Yellow braised chicken
Raw material:
6 chicken thighs, half a red and yellow bell pepper, 1 green chili, 2 potatoes, 8 shiitake mushrooms, 8 slices of ginger, 3 cloves of garlic, 3 star anise, an appropriate amount of salt, rock sugar, soy sauce, fine oyster sauce and cooking wine
Production:
1. Cut the chicken thighs and potatoes into cubes, and cut the green peppers and bell peppers into small pieces. Put 1 tablespoon of cooking wine and ginger slices in a pot of cold water for chicken thighs, blanch and remove for later use.
2. Pour oil into a hot pan, add star anise, ginger slices and garlic cloves and stir-fry until fragrant. Pour in the chicken thighs and sauté dry.
3. Add 2 tablespoons of semi-fresh soy sauce, 1 tablespoon of fine oyster sauce, 1 tablespoon of cooking wine, and a few rock sugars, and quickly stir-fry the chicken to color.
4. Pour in the water that has not covered the chicken thighs, cover and simmer for 10 minutes; Add potatoes and shiitake mushrooms, cover and simmer for another 10 minutes.
5. Open the lid and reduce the juice over high heat, add bell peppers, green peppers and a little salt, and stir-fry for 2 minutes.
Tomato mushroom tofu soup
Raw material:
1 tomato, an appropriate amount of mushrooms, white mushrooms and oyster mushrooms, 1 egg, 1 piece of tofu, 3 cloves of garlic, 1 green onion, and an appropriate amount of soy sauce
Production:
1. Wash the garlic and green onion and chop them into minced pieces for later use; Wash the mushrooms (mouth mushrooms, white jade mushrooms and oyster mushrooms), slice or cut them into sections, blanch them in a pot and then remove them for later use.
2. Beat the eggs into egg liquid; Tofu cut into small pieces; After the tomatoes are washed, cross the top, pour directly into boiling water and simmer for about 5 minutes, then peel and dice.
4. Pour oil into the pot, add an appropriate amount of chopped green onion and minced garlic and stir-fry until fragrant, then pour in diced tomatoes and stir-fry the juice. Add an appropriate amount of water to bring to a boil, then pour in the mushrooms and tofu cubes, and continue to cook for 5 minutes.
5. Pour in the egg mixture, stir evenly, add an appropriate amount of soy sauce to taste, sprinkle some chopped green onions, and then remove from the pot.
Tang lane boat king fried rice
Ingredients:
Appropriate amount of prawns, Australian belt, and fresh abalone.
Accessories:
Egg yolks, fresh honey beans, American wild rice, red crab roe, and homemade porcini mushroom sauce are appropriate.
Seasoning:
Light soy sauce, salt, flavored powder, 10-year-old Huadiao wine.
Production:
1. Soak 001 meters in water for 15 minutes, drain and steam for 5 minutes, then put out, add egg yolk and a little lard and mix well for later use.
2. Wash and cut the prawns, Australian belt and fresh abalone, add a little salt to grasp and marinate into the bottom taste, pull oil into the oil pan, pour it and set aside.
3. Heat the pan with cold oil, pour in the rice and fry until the rice body is dry, pour in the wild rice and honey beans, season, divide into three times and fry the light soy sauce evenly to stir-fry the aroma, pour in the seafood and porcini mushrooms, fry until the rice grains dance, and finally pour an appropriate amount of Huadiao wine on the side of the pot, fry until fragrant, put it into the casserole, pour in the crab roe and spread the rice noodles, and cover it to serve.
Stir-fried chicken with perilla in tea oil
Ingredients:
600 grams of farmhouse chicken.
Distribution:
Ginger, millet spicy, perilla.
Seasoning:
Tea oil, white wine, Lee Kum Kee steamed fish soy sauce, Lee Kum Kee light salt light soy sauce, Lee Kum Kee God of Wealth oyster sauce, Lee Kum Kee chicken powder, salt.
Production:
1. Wash and cut the local chicken into pieces for later use, slice the ginger, and cut the millet into sections.
2. After the wok is heated, put the tea oil, stir-fry the ginger slices and millet spicy and put in the chicken pieces, add salt, white wine, light soy sauce and oyster sauce and stir-fry constantly.
3. Stir-fry until the chicken is tight, then add Lee Kum Kee steamed fish soy sauce and stir-fry until fragrant.
4. Add warm water and simmer until the chicken is cooked, then sprinkle in the perilla and Lee Kum Kee chicken powder.
Raw fat intestines
Ingredients:
200 grams of fresh fat sausage.
Distribution:
10 grams of garlic, 50 grams of millet spicy.
Seasoning:
2 grams of salt, 5 grams of oyster sauce, 5 grams of donggu soy sauce, 80 grams of lard.
Production:
1. After the fat intestines are cleaned and the intestinal oil is removed, blanch the water in the pot, add white vinegar and cooking wine to remove the smell.
2. After blanching, the fat intestine is changed to a knife and cut into pieces.
3. Cut the millet into spicy circles, cut the garlic in half and set aside.
4. Heat the pan and add the lard, and after the oil is hot, put it into the fat sausage and stir-fry.
5. Wait for the intestinal wall to burst into oil bubbles, add garlic and fry until fragrant, and then add millet spicy.
6. Add salt, oyster sauce and soy sauce, stir-fry evenly over high heat.
Sea Ginseng Tofu
Ingredients:
100 grams of sea cucumber and 250 grams of water tofu.
Accessories:
Ginger, green onion, garlic, minced meat.
Seasoning:
Salt, sugar, oyster sauce and cornstarch.
Production:
1. Clean the sea cucumber and tofu separately, then cut them into small pieces for later use.
2. Heat the pan with cold oil, pour in ginger, shallots, garlic and minced meat and stir-fry until fragrant, add water, pour in tofu and sea cucumber, add the pre-adjusted bowl juice, simmer for 3 minutes on medium-high heat, reduce the juice over high heat, put it on a plate, and sprinkle with chopped green onions.