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Stir-fried duck intestines with chili peppers
Ingredients: duck intestines 400g chili 2, garlic appropriate amount ginger shredded 1 spoonful of oyster sauce 1 spoonful of cooking wine
method
1 Prepare the materials.
2 Put ginger slices and cooking wine in water, blanch the duck intestines and drain.
3 Heat the pan with oil and sauté the minced pesto peppers.
4 Add duck intestines and stir-fry.
5 Before cooking the oyster sauce on the sauce soy sauce plate.
Pepper salt elbow
Ingredients: potatoes (yellow peel) 600 g, eggs 250 g, soybean flour 70 g, baking powder 3 g,
method:
1. After peeling a large potato (radish is also available), cook it in the pot, fish out the water vapor at the first ripening, and cut it into 2.5 cm square pieces;
2. Use a large concave disc, spread the yeast noodles about 0.3 cm thick, spread them on the plate, take the bean pieces and paste them evenly on the yeast surface, and set into a circle with a diameter of about 15 cm;
3. Beat the egg 180 into a bowl, add bean flour, monosodium glutamate, pepper, salt and mix into the juice;
4. Spread the mixed sauce in the gap between the potatoes and the surface of the potatoes to make the surrounding sticky; then put down the oil pan (the oil temperature is controlled at about 70%), first fry the side of the fermented noodles, fry until golden brown, that is, into elbow-shaped vegetarian pork; vegetarian elbows cut into 2 cm square pieces; eggs with salt, dried fine bean flour mixed into egg paste;
5. Cut the white onion into 5 cm long segments, and then cut into flowering shallots; stir-fry the fine salt and add pepper powder to the pepper salt; sweet sauce with sugar, sesame oil, etc. to form a flavor dish;
6. Heat the wok, pour in clear oil, cook until it is 70% hot, roll the vegetarian elbow pieces on the egg paste, fry them one by one until they are golden crisp, and bring a saucer and pepper salt to the table.
Spicy cumin lamb
Ingredients: 500 grams of lamb, 20 grams of garlic slices, 4 grams of ginger shredded, 10 grams of green onion, 15 grams of red dried pepper, 8 grams of cumin powder, 5 grams of black pepper powder, 3 grams of chili noodles, a few drops of lemon juice, light soy sauce, 1 tablespoon of cooking wine
1, first prepare the auxiliary materials and cut well for later, pepper and green onion obliquely cut into sections, garlic slices, red pepper oblique cut, ginger shredded, do not like spicy, can reduce the amount of pepper;
2. Wash the leg of lamb and control the dry water and cut into small cubes;
3, add cooking wine, soy sauce, a few drops of lemon juice, and rub it with your hands for a little marinate for a while;
4: Heat the pan and pour in 2 tablespoons of oil;
5, wait for the oil to be almost 70% hot after the lamb into it, high heat sauté until the surface of the lamb is slightly browned, put out for later;
6, wash the pot clean, dry the water in the pot, add a little oil after heating, then pour in pepper, garlic, ginger shreds, etc., stir-fry the aroma with low heat, and then add the fried lamb;
7: Stir-fry the lamb for a while, then add shallots, salt, chicken powder, cumin powder, paprika and other seasonings and stir-fry for one minute.
Braised bamboo shoots in shiitake mushroom oil
Ingredients: fresh bamboo shoots, dark soy sauce, dried shiitake mushrooms, cooking wine, soy sauce, sugar, sesame oil
1: Soak the dried shiitake mushrooms softly and wash them; rinse the bamboo shoots and set aside.
2: Cut the bamboo shoots into pieces, blanch the water in boiling water, fish out and quickly rinse and set aside.
3: Heat 70% of the oil, pour shiitake mushrooms, bamboo shoots, put cooking wine, soy sauce, soy sauce and sugar.
4: Add a little water, cover and simmer for 3-5 minutes.
5: Drain the soup, drizzle with sesame oil and get out of the pan.
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