I once saw an article that read: "At present, food can always have some thoughts, or hungry qianjiao, observe before eating, think in the middle of eating, simmer after tasting, eat for nature, chew quietly, gently taste, and rhyme unusually." Eating is a kind of happiness, taste is a kind of fun, and transparent ink fragrance feels the spicy salty and sweet in the text, which is a kind of happiness. Those who can eat get a heart-warming enjoyment; those who can eat find a peace of mind. "Savor it, have a deep understanding!" Food has now become a part of our lives, life, slowly walking, slowly living, life does not need gorgeous coats, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, every day a selection of different dishes to share with everyone, together for the wonderful life of every day!
Double bamboo shoot shrimp
Ingredients: appropriate amount of spring shoots, appropriate amount of lettuce, a little sea shrimp, a little salt, a little white pepper, a little cooking wine, a little soy sauce.
Directions: 1, spring shoots treat clean, lettuce peeled and washed.
2: Cut the spring shoots and lettuce into cubes and set aside.
3: Peel and peel the shrimp shrimp and marinate with a little salt and cooking wine. Can be marinated with an egg white and a small amount of starch.
4: Pour a small amount of oil into the pot, and when it is about 50% hot, add the marinated shrimp.
5: Sauté until discolored, drain and set aside.
6: Heat the bottom oil in the pot, add the double bamboo shoots and stir-fry, add the shrimp, cook a small amount of cooking wine, drizzle with soy sauce, and use salt to finally season the pot.
Pork belly roasted tofu
Ingredients: old tofu, pork belly, garlic seedlings, ginger, Pixian bean paste, chicken essence, five-spice powder, dark soy sauce, cooking wine, starch
method
1. Wash and cut the pork belly into small pieces, wash and cut the tofu into slices, cut the garlic seedlings obliquely into segments, chop the Pixian bean paste, and cut the ginger into strips.
2. Heat the oil, put in the tofu slices, fry until golden brown on both sides, pour out and set aside.
3. Leave the bottom oil in the pot, add pork belly, stir-fry until it changes color, add two small spoons of cooking wine and stir-fry well, then add Pixian bean paste, ginger shreds and stir-fry evenly, add fried tofu, add two small spoons of old soy sauce and fry until colored.
4. Add boiling water that has not been all ingredients, and then add the appropriate amount of salt, chicken essence and five-spice powder.
5. Cover the pot, simmer for 20 minutes, remove the lid, turn the heat to thicken the soup.
6. Add garlic seedlings and stir-fry well, pour in the water starch to outline the thin mustard.
Stuffed spring shoots
3 spring shoots 100g minced pork, 10g carrots, 10g ginger appropriate amount of green onion, appropriate amount of sesame oil, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of pepper, appropriate amount of broth
1, wash the spring shoots, shell and remove the old roots, cut in half, peel and mince the ginger, wash and chop the green onion;
2. Put the processed spring shoots into the dish, pour in the appropriate amount of broth, put it in the steamer and simmer for 30 minutes, then take out the drainage juice and set aside;
3, pork minced meat with cooking wine, salt, soy sauce, pepper, sesame oil, ginger, whisk in one direction to make meat filling;
4: Pour the broth into the pot and add chopped carrots, chopped green onions and a little starch to cook the sauce;
5: Fill the processed meat filling with spring shoots, put it on a plate, drizzle with the sauce and steam it in a steamer for 15 minutes.
Beef with tomatoes
Ingredients: 400g beef, 2 tomatoes, 1 onion, 3 cloves of garlic, 1/2 tsp salt, 2 cups water, 1 small piece of butter, 1/3 tsp black pepper
1) Cut the beef into large pieces, cut the onion into small cubes, cut the tomatoes into cubes, and pat the garlic
2) Place the pan on medium heat and pour in the butter to melt
3) Pour in the chopped onion butter and melt completely, sauté until fragrant
4) Pour in the beef cubes and sauté
5) Until the beef changes color, add minced black pepper and salt
6) Pour in two cups of hot water, turn the heat down, cover and simmer slowly, you can simmer slowly when you have time, you can also turn to a pressure cooker or electric saucepan to stew until the beef is eight ripe
7) Pour in the tomatoes and turn on the heat first
8) Turn the pot to low heat, stew the tomatoes completely dissolved in the gravy, according to their own preferences, collect the juice or leave more juice
9) This tomato goulash can be bibimbap, mix noodles, the soup is sour and invincible, the meat is fragrant, especially the effect of tomatoes to nourish the blood and nourish the face is very good, and the beef is more tender and fragrant because it absorbs the taste of the tomato
Minced pumpkin
Ingredients: Pumpkin 300g pork belly 90g Accessories Garlic A few green onions A little goji berries A little salt Appropriate amount of soy sauce Appropriate amount of starch Appropriate amount
1: Cut the pumpkin into chunks.
2, ingredients: pork belly minced into minced, salt, starch, soy sauce marinade; minced garlic, green onion, goji berries.
3: Stir-fry the pumpkin and simmer on the plate.
4: Stir-fry the minced meat.
5: Stir-fry the water starch prepared with soy sauce.
6: Add the green onion and scoop until the pumpkin noodles are simmered.
7: Add a few goji berries soaked in warm boiling water.
Pork liver roasted tofu
Ingredients: pork liver, tofu, cooking oil, bean paste, water starch, soy sauce, green onion, ginger, pepper powder, pepper powder, chicken essence, cooking wine
method:
1: Soak the pork liver in cold water for more than 30 minutes and cut into pieces.
2: Cut the tofu into cubes.
3: Wash and chop the green onion and ginger.
4: Heat the pan with cold oil and 80% of the oil under the watercress sauce and stir-fry the red oil.
5: Stir-fry the pork liver and change color and become hard.
6: Add cooking wine, green onion and ginger and stir-fry evenly.
7: Add soy sauce and peppercorns and stir-fry evenly, add tofu and stir-fry evenly.
8: Add chicken essence and stir-fry evenly, add water starch and stir-fry evenly over high heat to collect the juice, sprinkle with pepper and you can get out of the pot.
Pumpkin steamed chicken
Ingredients: 1 chicken thigh 1 small pumpkin 1 green bean to taste 5 cloves of garlic 2 sprigs of chives 1 small piece of ginger 1 teaspoon of salt 1 teaspoon oyster sauce 1 teaspoon of black pepper 1 tablespoon of tomato sauce 2 teaspoons of starch
Preparation steps:
1: Cut the pumpkin and hollow it out. (You can cut the circle directly).
2: Blanch the chicken and green beans in water and set aside.
3: Cut chicken, green beans, garlic into small pieces, minced ginger, minced green onion, oyster sauce, tomato paste, black pepper, salt, starch, 1 tablespoon cooking oil, mix and marinate for 20 minutes.
4: Put the marinated meat into the cup. Steam in a steamer for 20-30 minutes.
Stir-fried pork liver with spinach
Ingredients: spinach, pork liver, ginger, soy sauce, cooking wine, starch, sugar
Directions: 1. Rinse the pork liver with water for half an hour, wash and cut into thin slices.
2. Wash the spinach and blanch it with hot water and drain it.
3. Marinate the pork liver for 15 minutes with three spoonfuls of light soy sauce, one spoonful of cooking wine, one spoonful of starch and a pinch of sugar salt.
4. Heat the oil in a pan and sauté the minced ginger until fragrant.
5. Add the marinated pork liver and stir-fry.
6. When the pork liver changes color, add the blanched spinach and stir-fry together.
Tomato fish
Ingredients: 1 slice of dragon carp 2 tomatoes 2 spoons of tomato sauce 2 spoons of shallots, 1 small spoon of salt 2 spoons of corn starch Freshly ground black pepper A pinch of sugar
1: Thaw the frozen Longli fish fillets and cut into 1.5 cm square pieces, add the appropriate amount of ginger shredded, olive oil, freshly ground black pepper, a little salt, mix well and marinate for 15 minutes.
2: Cut the peeled tomatoes into small pieces and set aside.
3: Blanch the marinated fish in boiling water and set aside.
4: Heat the pan and pour in the appropriate amount of olive oil, add the cut tomatoes and stir-fry continuously over medium heat
5: After the tomatoes are sautéed, add two spoonfuls of tomato sauce to continue stir-frying, then add a small half bowl of water
6: After the water comes to a boil, add the cooked dragon fish pieces and cook for about 2 minutes
7, a small half bowl of water and corn starch mixed into water starch, and then pour into the pot on high heat to boil, harvest the juice thick, and then add a small spoonful of salt, a pinch of sugar to taste out of the pot!
Farmhouse small stir-fried meat
Ingredients: 500g of pork belly, red pepper, pepper, garlic, garlic, ginger, 1 tablespoon of light soy sauce, 1 tablespoon of minced pepper, and appropriate amount of oil
Method 1) Wash and slice the pork belly, cut the green and red pepper into pieces, cut the green onion into sections, slice the garlic, and chop the ginger;
2) Heat the pot, pour in a little oil, after the oil is hot, add ginger and garlic and stir-fry until fragrant;
3) Pour sliced pork belly;
4) Stir-fry until the pork belly changes color and add the garlic;
5) Stir-fry evenly, add green and red pepper;
6) Continue to stir-fry well and add chopped pepper; 7) Add soy sauce; 8) Add a little chicken essence and stir-fry evenly.
Stir-fried chicken with lettuce
Directions: 1, chicken breast cut into thin slices, add ginger, minced green onion, a little cooking wine, a little salt, a small spoon of pepper, an egg white, a small spoon of starch, mix well with chopsticks and marinate for half an hour;
2, carrot slices, lettuce cut into pieces, fungus in advance foaming and set aside;
3, put water in the pot, put a small spoonful of salt when the water is boiled, drop a few drops of oil, put the vegetables into it, and after the water is boiled, it will be fished out and set aside;
4: Pour the right amount of oil into the pot, pour the chicken slices into the oil and stir-fry to change color, pour in the vegetables that have been blanched, add a small spoonful of salt and stir-fry well.
Dried roasted meat
Ingredients: 150 grams of pork belly, 300 grams of dried fragrant mushrooms, appropriate amount of fragrant leaves, appropriate amount of cooking wine, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of dried pepper, appropriate amount of salt, appropriate amount of pepper, appropriate amount of ginger slices, appropriate amount of sugar, appropriate amount of garlic
1. Cut the pork belly and dried incense into slices, soak the dried shiitake mushrooms in cold water for 20 minutes, cut the garlic into sections and prepare the other ingredients.
2. Put a small amount of oil and sugar in the pot;
3. Sauté slowly over low heat until the sugar is completely melted brown, add the chopped pork belly and sauté;
4. Sauté the oil slowly over low heat, and the surface is slightly yellow, add ginger slices, star anise, fragrant leaves, dried chili peppers and sauté together;
5. Sauté to make the aroma, add cooking wine;
6. Add shiitake mushrooms and soaked shiitake mushroom water and bring to a boil, cover and turn to low heat and cook for 10 minutes;
7. Add the dried incense and cook for another 10 minutes;
8. Add salt, pepper and other seasonings, turn to high heat, and collect the juice as appropriate;
9. Add the garlic at the end;
10. Stir well and turn off the heat and serve directly.
Double pepper cauliflower
Ingredients: 1 organic cauliflower (about 400g), 1 small piece of pork belly, 1 tablespoon of old dry mother beef tempeh sauce, 1 tablespoon of light soy sauce, a little sugar, 1 garlic leaf, 3 small red peppers.
1. The cauliflower is facing down and soaked in lightly salted water for 20 minutes. Then wash and break it into small flowers with a knife.
2. Blanch the water in a pot of boiling water for about a minute, remove it and rinse it with cold water immediately until it is completely cool, drain and set aside.
3. Cut the pork belly into thin slices, cut the garlic white and flatten it with the back of a knife, and cut the small red pepper into segments.
4. Heat the pan and put the oil on, and stir-fry the green onion white under the oil heat.
5. Put the pork belly slices into the pot, sauté over medium heat until the surface changes color, continue to sauté for a while, and force out part of the fat part of the oil.
6. Add a tablespoon of Lao Gan Ma Beef Hot Sauce and sauté until fragrant.
7. Pour in the red pepper segments and cauliflower and stir-fry a few times.
8. Add one tablespoon of light soy sauce.
9. Add some sugar and stir-fry over high heat for about a minute.
10. Cut the garlic leaves into sections, put them in the pot, stir-fry a few times, turn off the heat and cover and simmer for about a minute.
Cauliflower stewed meat
Method 1: Soak the dried cauliflower in cool water and slice the ginger.
2. Cut the pork belly into small pieces.
3: Heat the pan and sauté the oil, pour out the excess oil, add star anise, grass fruit, white nuts, ginger, stir-fry.
4: Add cooking wine, soy sauce, chili pepper and salt and stir-fry to bring out the aroma.
5: Add dried cauliflower, add water and rock sugar and bring to a boil over high heat.
6: Reduce heat and simmer for about 40 minutes, add chicken essence.
7: Collect the soup over high heat and taste the pot.
Green beans roasted with wax hooves
Method 1: First put the pig's trotters in a pressure cooker and cook, then pour them out and chop them into small pieces.
2: Cook the green beans in a pot of oil and brine, fish them out to control the water, and set aside.
3: Heat the pot with oil, add small ginger slices, garlic slices, green and red peppercorns, dried green peppercorns and other stir-fry, then mix in the fresh soup and add the wax pig's trotters, green beans, add salt, monosodium glutamate, cooking wine and chicken powder to cook until the pig's trotters are flavored, and then plate into a dish.
Spicy beef tendons
Ingredients: 300 g beef tendon, green onion, ginger slices, large ingredients, dried chili peppers, several peppercorns, soy sauce, cooking wine, vinegar, sesame oil, salt, sugar;
1. Wash the beef tendons, add shallots, ginger slices and large ingredients into a pressure cooker and press for 40 minutes;
2. After cooling slightly, take out the beef tendon and cut it into small pieces;
3. Heat the pot and pour in the oil, dry the pepper and peppercorns, heat over low heat until fragrant, pour in the green onion and garlic slices;
4. Then pour in the cut hoof tendon pieces and stir-fry;
5. Add soy sauce, cooking wine, vinegar, a little sugar and salt, stir-fry evenly and out of the pan
Spring shoots roast meat
Ingredients: pork belly, spring shoots, white fruit, rice wine, ginger, soy sauce, sugar
1: Blanch the pork belly in water and put it into the pot, and add shao wine, ginger, soy sauce and sugar to color.
2. After cooling, change the knife into thin slices, add white fruit rolled into a circle and discharge it in the container,
3: Stir the spring shoots with spices, put them on the meat and compact them, and steam the puff pastry and flip the button plate
Spicy tofu meat slices
Ingredients: Tofu, tenderloin, starch, Pixian watercress, soy sauce, garlic, peppercorns, vegetable oil, shallots, salt, fresh ginger, fresh pepper
1. Cut the chilli fresh ginger into strips and the shallots into thin sections
2. Add oil to the pot, add garlic, peppercorns, Pixian watercress, stir-fry with raw soy sauce, add the right amount of water, bring to a boil
3. Slice the tenderloin, wrap in starch and cook in the broth
4. When the slices of meat are almost cooked, add tofu peppers and fresh ginger to cook together, add salt to taste
Winter bamboo shoots mushroom chicken soup
Ingredients: 100 grams of chicken, half a winter shoot, 5 mushrooms, water, cooking wine, ginger shredded, salt and other appropriate amounts.
1, the chicken is washed, cut into strips, winter shoots are shelled and washed, cut into slices, mushrooms are also washed, cut into slices.
2, add a small amount of oil to the wok and heat it, add ginger and chicken shreds and stir-fry, pour a small amount of cooking wine, stir-fry until the chicken shredded color turns white,
3: Pour boiling water, add the winter shoot slices at the same time, bring to a boil on high heat and reduce the heat to cook for 1 minute, then add the mushrooms, bring to a boil, continue to cook for 3 minutes on low heat.
4, finally add salt to taste, you can out of the pot!
Thousand Island Juice Chicken Ball
Ingredients: 450 grams of chicken thigh meat, 11 mustard hearts, 10 grams of Thousand Island juice, 2 grams of minced garlic, 5 grams of chicken powder, 1 gram of pepper, 5 grams of salt, 1 g of sesame oil.
1. Slice the chicken thigh, add salt, monosodium glutamate, corn starch, food powder and water for 20 minutes, and slide into a ball in 40% hot oil.
2: Leave the bottom oil in the pot, put a little garlic and Thousand Island juice, then put the chicken balls in, add the soup, salt, chicken powder, sesame oil, pepper, hook the pot and put it on the plate.
3: After blanching the mustard hearts, leave a little bottom oil in the pot, put the mustard hearts cooking wine and stir-fry the soup slightly, and start the pot yard on the side of the chicken balls
Sauerkraut stewed pork trotters
Ingredients: sauerkraut, pig's trotters, green onion, ginger, soy sauce, sugar, cooking wine, large ingredients, chicken essence, salt
1: Wash the pig's trotters, blanch the pig's trotters in cold water for 5 minutes, remove the hairs and cut into pieces.
2: Pour oil, sauté chives and ginger and large ingredients in a wok, add pork trotters and stir-fry. Add cooking wine, soy sauce and sugar and sauté until the trotters are colored.
3: Add an appropriate amount of water. Bring to a boil over high heat and simmer on low heat for 1 hour. Pour a little oil in a wok, sauté the sauerkraut to create the aroma, then add to the pig's trotters.
4: Continue simmering for 15 minutes, add a little chicken essence and salt to taste.
Minced pepper and roasted konjac
Directions: 1. Chop the garlic seedlings, ginger and garlic, and cut the konjac into small pieces and set aside
2: Bring the water to a boil in the pot and add a little salt and blanch for 1 or 2 minutes
3: Heat the oil in the pan, add the minced pepper and minced garlic and ginger and stir-fry until fragrant, then add the konjac pieces and stir-fry
4: Add minced meat, soy sauce, sugar, allspice and stir-fry evenly
5: Sprinkle with garlic sprouts and a pinch of salt to taste
Stir-fry konjac
Ingredients: pickled pepper, shredded shallots, shredded ginger, garlic foam, cooking oil, salt, oyster sauce, soy sauce
Method: Clean and cut the konjac into konjac segments, heat the pot and add cooking oil, pickled pepper, shredded green onion, ginger shredded, minced garlic into the pot and stir-fry, after frying out the aroma, pour the konjac segment into the pot, stir-fry for 2 minutes, add the appropriate amount of salt, oil consumption, soy sauce seasoning, stir-fry evenly and complete.
Vegetarian roasted konjac knot
Ingredients: Konjac summary Shanghai green mushrooms Red pepper a little onion 2 grams of salt each, chicken powder 5 ml sesame oil each appropriate amount of water starch, cooking oil
Directions: 1 Washed Shanghai green cut in half. The washed mushrooms are scribbled with a cross flower knife. Dice the washed red pepper. Take a bowl, pour in an appropriate amount of water, add konjac knots and rinse for a while. Scoop out the soaked konjac knots, drain and place on a plate to set aside.
2 Bring water to a boil in a pot, pour in konjac knots and blanch for a while. Remove the blanched konjac knots, drain and plate and set aside. Pour in the shiitake mushrooms and blanch for a while. Remove the blanched shiitake mushrooms, drain and plate for later. Add the Shanghai Green and blanch for a while. Turn off the heat and remove the blanched Shanghai green and plate and set aside. Add salt and cooking oil to the shanghai green. Stir well with chopsticks. Place on a prepared plate, lay out the petals on the bottom and set aside.
3 Heat the pan in oil, pour in the shiitake mushrooms and sauté until fragrant. Add the shallots, red pepper and sauté well. Pour in the konjac knots and sauté well. Pour in an appropriate amount of water, add salt, chicken powder, stir-fry well, pour water starch and sesame oil. Stir-fry for about 3 minutes until cooked. Turn off the heat, add the sautéed dishes and place on the plate with the vegetables.
Stir-fried dried beans with garlic moss
Recipe 1. Prepare the ingredients, garlic moss, spiced dried beans, carrots.
2. Garlic moss, carrot, dried red pepper cut into sections, spiced beans cut into thin slices, green onion, ginger cut into small pieces. Pepper, chicken powder, oyster sauce, Thai sweet and spicy sauce set aside.
3. Soak the garlic moss in hot water for one minute, remove it and pass it with cool water.
4. Heat the oil in a hot pan, add green onion, ginger pieces, dried chili pepper segments, and simmer over low heat.
5. Add a little pepper, l spoon oyster sauce, 1 spoon thai sweet and spicy sauce to simmer the aroma.
6. Add the spiced dried beans and sauté for a while, sauté the dried tofu to taste.
7. Add carrots, add a little salt, stir-fry the chicken powder evenly.
8. Finally, add garlic moss over high heat and stir-fry evenly, turn off the heat of garlic moss for nine minutes, and then you can
Fishy eggplant
Ingredients: 2 slices of eggplant, shredded, ginger, garlic, onion, bean paste, vinegar, sugar.
Directions: 1: Wash and drain the eggplant, cut into small rings and set aside. Garlic, onion washed and chopped, chopped green onion, ginger chopped and set aside. Place the vinegar, sugar, and cornstarch in a bowl and add water to set aside. Note: In the first sugar bowl, add vinegar and sugar to the vinegar. Sibling.
2: Heat the oil, add eggplant and fry the eggplant until golden brown, then drain the oil.
3: After the ginger, garlic and green onion are fried, pour into the meat, then add the fried eggplant and stir-fry, then add the seasoning in the bowl and stir-fry, you can put it into the pot.
Tiger skin green pepper
Ingredients: 8 peppers, 2 cloves of garlic, 15 ml balsamic vinegar, 15 g sugar, 5 ml light soy sauce, 15 ml salad oil, salt to taste.
1: Wash the green peppers, cut off the head, use a knife to dig out the seeds, peel the garlic and cut into small pieces.
2: Put soy sauce, sugar, balsamic vinegar and salt in a bowl and mix them into a sauce and set aside.
3, pour oil into the pot, heat to 40% heat over medium heat, drain the green pepper into the pot, use the spatula to quietly press the green pepper, and from time to time turn the green pepper over, so that it is evenly heated, and the skin on both sides of the green pepper is sautéed wrinkles.
4: Bring the green pepper to the side of the pot, add the minced garlic and simmer until fragrant, pour in the seasoning juice from step (2), stir-fry until the soup is thick and thick, then put it on the plate.
Stir-fried beef with bell peppers
Ingredients: beef, green pepper, red pepper, yellow pepper, ginger, garlic, oil, salt, soy sauce, cooking wine, chicken essence, oyster sauce, thirteen spices.
Preparation steps: 1. Prepare the ingredients, first wash the beef and cut into slices.
2. Put salt, soy sauce, cooking wine, oyster sauce and stir well, marinate for 10 minutes.
3. Wash the ginger and garlic and chop them up.
4. Wash the green pepper, red pepper and yellow pepper and cut into circles.
5. Heat the oil in the pan and stir-fry the marinated beef to color the oil.
6. Pour in ginger, garlic and stir-fry to bring out the aroma, add green pepper, red pepper, yellow pepper and stir-fry.
7. Add salt, chicken essence, thirteen spices and stir-fry evenly to turn off the heat and plate.
Seafood mix
Ingredients: sting, sea intestine, scallop meat, abalone, conch, coriander, cucumber, chili oil, seafood sauce, garlic paste, rice vinegar
1, seafood processing clean, conch, abalone, scallops, sea intestines blanched until broken, fished in and out of the ice cubes, ice cooled and set aside, cucumber cut into pieces, coriander cut into sections.
2: Add rice vinegar and garlic paste to the seafood sauce and mix it into a sauce.
3: Put the cucumber in a bowl, add seafood ingredients, put the appropriate amount of sauce, coriander segments, chili oil, and mix well.
Chilled cucumbers
Method: 1, first cut off the head and tail of the cucumber, cut it five times apart in a millimeter, cut it with the fifth knife, put it into a bowl, put two spoonfuls of salt and mix well, marinate for 15 minutes and wash it. Cut the dried peppers into knots.
2: Pour oil into the pot, add peppercorns, dried chili peppers and sauté until fragrant, pour in an appropriate amount of water, white vinegar, add half a spoonful of sugar and mix well, after boiling, pour into a bowl and let cool.
3: Prepare the saucer, put the cut cucumber into the dish, pour in the mixed bowl juice, and you are finished!
Fried pork with oil beans
Ingredients: 400g of pork, 250g of oil bean bubbles, 4 cloves of garlic, a small piece of ginger, 1 garlic sprout, a little sugar, soy sauce, salt, a little cooking wine
1: Cut the meat and marinate it with soy sauce for 10 minutes, slice the ginger and garlic and set aside, and wash the oil beans and set aside
2, the pot is hot, put the oil, put the sugar, stir-fry the sugar color, fry until the sugar bubbles, put the meat on medium heat and stir-fry, put the garlic slices, ginger slices, and stir-fry the aroma on high heat
3, put the oil beans to stir-fry on the flavor of cooking wine, put water to cover the meat and boil, cook for 50 minutes, cook to 30 minutes when you put some salt, collect the juice
Stir-fried shiitake mushrooms with cabbage
Ingredients: Cabbage, shiitake mushrooms, pork, oil and salt to taste, 1 slice of ginger, 2 cloves of garlic, 2 tablespoons of light soy sauce
Directions: 1. Wash the shiitake mushrooms, peel off the cabbage leaves, put them in water to wash, remove the control water, and tear the cabbage into pieces
2. Shiitake mushrooms cut into slices, minced pork, minced ginger, garlic sliced
3. Heat the pot with oil, add ginger and garlic to fry until fragrant, then add minced meat, stir-fry over low heat until the minced meat turns white
4. Stir-fry the shiitake mushroom slices, sauté the shiitake mushrooms to make the aroma, add the cabbage and stir-fry over high heat, stir-fry until the cabbage is broken, and the cabbage becomes slightly softer
5. Add salt and soy sauce and stir-fry evenly, turn off the heat and put out the plate
Stir-fried shredded meat with white mushroom pickles
Ingredients: white mushrooms, pickles, lean meat, cooking wine, soy sauce, corn starch, pepper, garlic, dried chili pepper segments
Directions:1. Remove the stem of the mushroom, then wash it, cut it horizontally into even slices, cut it well, quickly soak it with water, wash the pickles and cut it into even small pieces for later use.
2. Cut the lean meat into evenly sliced pieces: add a little pepper, cooking wine, soy sauce, add a little corn starch, and finally put a little oil, stir well and marinate for about 10 minutes, cut the garlic and ginger into foam. The shallots are also chopped into small pieces
3. Add a little oil to the pot, add ginger, garlic, chopped green onion and dried chili peppers and stir-fry until fragrant, then add marinated shredded meat and fry together, change to high heat, add drained white mushroom pieces and stir-fry well, stir-fry until about three or four minutes and add a little watercress sauce
4. Add the chopped pickles, add a little salt, season with chicken powder, and finally add a little green onion to get out of the pot