Tempeh dried shallot chicken balls
method
1: Draw a circle around the bones of the chicken thighs, then use a knife to cut the meat down along the bones, then cut the meat into small pieces and chop the tempeh.
2: Add 1 tbsp rice wine, 1 tsp salt, 1 tbsp starch, grasp well and marinate for 10 minutes.
3: Pour oil into a wok, heat the oil and add chicken thighs until the chicken changes color.
4: Leave the bottom oil in the pot, add ginger, minced garlic, minced tempeh and stir-fry until fragrant, then add chicken thighs and shallots to fry the aroma.
5: Add 1 tbsp rice wine, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tsp pepper, 1 tsp of old soy sauce and stir fry evenly, then add boiling water over chicken, cover the pot and cook for 5 minutes, open the lid to collect the juice
Cold powder crucian carp
Ingredients: Crucian carp, jelly, celery, bean temp, ginger, red pepper, oil, salt, cooking wine, chicken essence, chili oil, pepper, vinegar, soy sauce
Practice: 1. Scrape the scales of crucian carp to remove the gills, remove the internal organs, wash, put the appropriate amount of salt, cooking wine, ginger, green onion, mix well and marinate for 30 minutes;
2. Wash and cut the celery into cubes into small cubes. Cut the green onion into shallots, the red pepper into rings, and the ginger into strips. Cut the jelly into strips and set aside;
3. Marinate crucian carp, add green onion and ginger shredded and steam in a pot for 15 minutes until cooked;
4. Heat the right amount of oil in a pan, put the oil into the tempeh and sauté until set aside. Mix soy sauce, crushed tempeh, chicken essence, shallots, chili oil, red pepper, diced celery, pepper, vinegar and sesame oil into a juice. Pour the sauce into a bowl of jelly and stir well. Remove the crucian carp and place in a fish dish, then pour the mixed jelly over the fish.
Braised shrimp with red wine onions
Ingredients: shrimp, onion, red wine, salt, butter
method:
1. Wash the shrimp and remove the shrimp line to control the moisture. Cut the onion in half, cut downwards and cut into thin strips.
2, butter block under the pot, medium heat, melt the shrimp under the pan, respectively, fry on both sides until discolored, put out of the reserve, do not fry for too long, one side of the discoloration will be turned over, the other side of the discoloration after the pan. It is best to do it with butter, the taste will be more fragrant, the shrimp will be fried in advance, one is to absorb the taste of butter is more fragrant, the second is that the shrimp is relatively large, fry it in advance, and the follow-up will not become old because it takes a long time to fry.
3: In the same pot, add some butter, high heat, and when the butter melts, put down the onion shreds.
4: Stir-fry until the onion is slightly yellowed and the edges are a little transparent.
5: Add the shrimp that have been fried before, stir-fry a few times, pour a large spoon along the edge of the pot (do not pour directly on the dish), about 15ml of red wine, season with salt according to your taste, stir-fry a few times, until the soup is all dry and you can get out of the pot.
Gel pork ribs
Directions: 1. Wash all the ingredients and cut them into pieces for later
2. Marinate the ribs in sugar, salt, soy sauce and bean flour for 15 minutes
3. Stir-fry ginger and garlic in a hot pan
4. Add the shallots
5. Add the shiitake mushrooms
6. Add the marinated ribs
7. Add shochu and stir-fry until 8 ripe