A pint of bear paws
Features: soft glutinous entrance, red and bright color, home-cooked flavor.
Flavor type: home-style taste.
Ingredients: 2 pig's trotters.
Accessories: 100 grams of winter shoots 80 grams of mushrooms with vegetable hearts.
Seasoning: 3 grams of salt 3 grams of mountain essence (fragrant trout) 2000 grams of refined red soup.
Preparation Method:
1, the pig's trotters to remove the hair and wash, change the knife into the pot to soak the water, burn the oil in the pot, and fry the pig's trotters to make a golden brown;
2, select the refined red soup to press the pig's trotters in a pressure cooker for half an hour until boneless, set well with a bowl, mixed with the original soup and steamed for 20 minutes, take out, the steamed pig's trotters waterlogged dry juice, put in the winter shoots, bulbous mushrooms into the large disc to be used;
3: Mix the refined red soup into the pot, pour the home-cooked sauce into the pig's trotters, and put the hearts of the vegetables on the plate.
Tip: Do not cook the trotters until soft and sticky.
Perilla fried small flower snails
Ingredients: 250 grams of flower snails 10 grams of minced perilla leaves 20 grams of millet pepper knots 20 grams of ginger slices, green onions, ginger rice, salt, monosodium glutamate, meiji fresh soy sauce, monosodium glutamate, pepper, oyster sauce, sesame oil, salad oil each appropriate amount.
Method:
1: Heat the oil in the pot, add ginger slices and green onions and stir-fry until fragrant, mix in water and bring to a boil, and after adding salt, monosodium glutamate and beautiful fresh soy sauce to adjust the taste, cook the snails on low heat until flavored, fish out and then take the clean meat and set aside.
2: Heat the salad oil in the pot, add ginger rice and millet pepper and stir-fry first, then add the snail meat and the minced perilla leaves. Stir-fry with oyster sauce, delicious soy sauce, monosodium glutamate and pepper to make a good taste, and pour sesame oil before cooking.
Scrambled eggs covered with bamboo thorns
Ingredients: 100 grams of bamboo cover, 3 eggs (about 100 grams), green onion, ginger and appropriate amount.
make:
1. Wash the bamboo sun cover after soaking, remove impurities and cut into pieces;
2: Break the eggs and take the egg liquid, pour a little oil on the pot on the fire, and pour the egg liquid into the slightly simmer until golden brown and pour a small amount of fresh soup.
3: Add bamboo lid, green onion, ginger slices, cooking wine, salt, pepper, balsamic vinegar, sugar, etc., simmer slightly to get out of the pot and plate.