Coconut Emperor Fuguo pork belly chicken
Ingredient:
280 grams of chicken, 100 grams of pork belly, 30 grams of Fu Guo, 50 grams of coconut meat, 25 grams of seeds, 20 grams of celery, a little wolfberry, 200 ml of chicken broth, 300 ml of coconut water.
Method:
1. Boil the chicken in water until it is eight mature, remove it and let it cool, then chop it and set aside.
2. Wash the pork belly with salt and cornstarch, then flush it into the basket drawer, add ginger, green onions, and wine and steam for about 90 minutes, until you can poke the milk with chopsticks, and cut it into pieces 2 cm wide and 5 cm long for later use.
3. Cut the coconut meat into thin slices, add a little sugar to the fruit with water, and simmer for 20 minutes for later use.
4. Add the chicken broth and coconut water to the pot, add the main ingredients and auxiliary ingredients and cook for about 3 minutes.
Crispy eel
Ingredient:
200 grams of shredded eel, 50 grams of ginger, 100 grams of chicken paste, 20 grams of egg soy sauce, 80 grams of sugar, 30 grams of rice vinegar, 50 grams of corn starch, 15 grams of low-gluten flour, 20 grams of light soy sauce.
Method:
1. Add corn starch and flour and mix well.
2. Put the cut eel silk into the mixed corn starch and wrap it well, and pick out the eel silk.
3. Put oil in the pot 7 into the oil temperature, fry the eel silk and remove it, and then heat it to 6 into the heat and soak it until the eel is crispy.
4. Leave a little oil at the bottom of the pot, stir-fry the ginger slices under the green onion section to bring out the fragrance, fry the Thai chicken sauce thoroughly, add dark soy sauce, light soy sauce, rice vinegar and sugar to reduce the juice over high heat, remove the green onion and ginger, turn the eel shreds evenly and drain out, and decorate the fried ginger shreds on top.
Delicious ancient vegetarian sausage
Raw material:
250 grams of dehydrated bamboo shoots, 60 grams of green bell pepper, 60 grams of red bell pepper, 10 grams of red oil watercress, 5 grams of pickled pepper, 2 ml of red oil, 5 grams of oyster sauce, salt, pepper, sugar, monosodium glutamate, and vegetable oil.
Method:
1. Raise the dehydrated bamboo shoots with boiling water, and then cut them into fat intestine-shaped hob pieces. In addition, cut the green bell pepper and red bell pepper into straight knife rings and set aside.
2. Put the pot on the heat, mix in an appropriate amount of water, add an appropriate amount of salt, put in the bamboo shoots and boil the water, pour it out and drain it for later use.
3. Heat the vegetable oil in the clean pot, fry the oyster sauce to bring out the fragrance, fry the vegetarian fat intestine pieces, green beauty pepper rings and red beauty pepper rings until fragrant, then put the red oil bean paste and pickled pepper and stir-fry until fragrant, add pepper, sugar, and monosodium glutamate and stir-fry evenly over high heat, pour in red oil, and put it on a plate.