Fresh and tender chicken juice bean blossoms
Ingredients: 100g chicken breast, 1 box of lactone tofu, 100g mushrooms, 1 tbsp cooking oil, 3 slices of ginger, 0.5 tsp salt, 0.5 tsp pepper, 1 tbsp Pixian watercress
method:
1. Prepare the chicken, mushrooms and tender tofu.
2. Wash and cut the chicken into thin slices, wash and tear the mushrooms, and cut the ginger into strips.
3. Cut the tofu into small pieces and place in a bowl.
4. Chicken slices are mixed with starch, salt, water and water.
5. Heat the pot, add 1 teaspoon of oil, sauté the ginger shreds, pour in the mushrooms, add a little salt, stir-fry out of the water.
6. Set aside the mushrooms, pour in the chicken slices and slip away.
7. Stir-fry the mushrooms in the pot evenly, add Pixian watercress, stir-fry well and turn off the heat.
8. Stir-fry the sliced mushrooms and pour the juice on top of the tofu in a bowl.
9. Put into a pot of boiling water and steam for 5 minutes.
Braised crispy fish
Directions: 1. Wash the crucian carp and cut the small opening from the back oblique knife, and put it on the plate for later;
2. Cut the green onion and coriander into sections, slice the ginger and dice the garlic;
3. Heat the frying pan to 70%, add crucian carp to fry the puff pastry, fish out and set aside;
4. Put the oil under the pot, add large ingredients, peppercorns, green onions, ginger and garlic and stir-fry;
5. Add cooking wine and water, soy sauce, sugar, salt, monosodium glutamate, pepper, rice vinegar and chicken powder to a boil over high heat;
6. Place the fried crucian carp in a pan, cover and simmer over medium heat for 25 minutes.
Mung bean cold powder
Ingredients: mung bean starch, soy sauce, vinegar, chili oil, sesame oil, garlic
Directions: 1. Stir the water and mung bean starch well. Bring water to a boil in a pot.
2. Take a rolling pin in one hand and a water starch bowl in the other, stir and pour in.
3. Continue stirring and heating after pouring, slowly the pot begins to bubble, continue stirring. Cook for another 1 minute until it bubbles, then turn off the heat.
4. Pour into the mold and let cool naturally or chill in the refrigerator.
5. Buckle out the cold powder upside down and cut into chunks.
6. Take another bowl, add minced garlic, soy sauce, balsamic vinegar, chicken essence, salt, sesame oil, chili oil and stir well.
7. Pour on the cold powder and mix well.
Peppercorn okra
Directions:1. Wash the whole okra root, directly over the salted boiling water blanched and then over the cold water for later.
2. Cut the okra diagonally into pieces. Cold oil small fire fried fragrant peppercorns and peppercorns, do not fry paste, afraid of the finished product in the peppercorns are not easy to pick, just after frying the peppercorns out, but so that the overall aroma of the dish is not enough.
3. Put okra on high heat, salt, a little water, stir-fry a few times, pour in the minced garlic and stir-fry a few times, pour the appropriate amount of pepper oil before leaving the pot.
Water chestnut seasonal vegetables
Ingredients: 300 g of water chestnut, 1 carrot, 100 g corn kernels, 100 g of green beans, 1 tsp of salt, a little sugar, oil to taste
Directions: 1: Wash off the outside mud, peel and cut into small cubes.
2: Peel the carrots and cut them into small cubes.
3: Wash and blanch corn kernels and green bean kernels with water and set aside.
4: Pour 70% of the oil into the pot and stir-fry the carrot grains.
5: Then put the diced water chestnuts together and stir-fry well.
6: Then put the blanched corn kernels and green bean kernels together and stir-fry evenly.
7: Add 1 teaspoon of salt and stir-fry well, then add a little water and bring to a boil.
8: Finally, add a little sugar to taste and then put on the plate and out of the pot.