I once saw an article that wrote: "At present, food can always have some thoughts, or hungry qianjiao, observe before eating, think during 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!
Wood ear fried meat slices
Ingredients: 200 g lean meat, 15 g dried fungus, 3 tablespoons of cooking oil, 1 green onion, 1 piece of ginger. A pinch of cooking wine, 2 tablespoons of light soy sauce, 1 egg, 1 tablespoon of corn starch, a pinch of pepper
Directions: 1 lean meat slice, add salt, cooking wine, pepper, egg, cornstarch and grasp well.
2 hot pans of cold oil, add slices of meat, sauté until white and discolored, then cook in cooking wine to remove fishy.
3 Add five-spice powder, salt and green onion and sauté until fragrant.
4 Add fungus and radish slices and stir-fry.
5 Add soy sauce, a little water and simmer slightly.
6 Cook until the fungus is ripe, then turn off the heat, drizzle with a little sesame oil, and sprinkle the appropriate amount of green onion again to increase the flavor.
Braised mackerel
Ingredients: 1 piece of mackerel, green onion, soy sauce, ginger, garlic, soy sauce
Directions: 1 mackerel to gills to remove the internal organs, clean up, wash and dry, cut into 2cm thick segments, and dry
Heat 7 minutes in 2 pots, add oil, add shallots, ginger, garlic and a little watercress sauce and stir-fry until fragrant
Add water to 3 pots and add soy sauce and soy sauce to color
4 Lower into the mackerel section, bring to a boil on high heat, turn to low heat and simmer for more than 20 minutes
5 The broth is thicker and then salted
6 high heat to collect the juice, finished
Fragrant fried fish fillets
Use 350g of blackfish fillets, 80g of flour, 1 egg, 50g of tomato paste, and breadcrumbs to taste
Rinse the fillets and drizzle, add cooking wine, salt, chicken essence, pepper and marinate for 15 minutes
Then wrap a layer of dry flour and wrap a layer of egg liquid into the pan, fry until golden brown can be out of the pan, not too long, otherwise the fish will not be tender!
You can also wrap the layer of chaff on the outside, and the fragrant flavor is even more delicious
Peeled egg mixed with tofu
Ingredients: 1 box of skin egg 1 lactone tofu, 1 millet pepper 5 grams of balsamic vinegar, 5 grams of light soy sauce 2 grams of sesame oil 2 grams of chicken powder;
Method 1: Cut the top package of the box of tofu, buckle upside down on the plate or board, and cut off a small piece of the bottom four corners with scissors (I cut two corners);
2. Hold the box in your hand, gently lift it upwards, the tofu completely removes the coat; the skin egg is peeled and rinsed, and the skin egg is divided into small pieces with a small line, clean and sharp, and the cut surface is neat;
3. It is very easy to cut into small pieces in a few clicks; then mix a bowl of juice: soy sauce, balsamic vinegar, chicken powder and sesame oil;
4. Move the 1 cm thick slice of the inner fat tofu into a dish, put the cut peeled egg grains, drizzle with bowl juice, and garnish with a few millet pepper rings
Thick egg roll with green onions
Recipe 1. Beat three eggs. Add salt, green onions and sesame seeds and beat into egg mixture.
2. Spread a little oil in the pan and spread out a little egg mixture evenly. Slightly solidified and rolled to one side.
3. Put a little oil on the brush and spread in the egg mixture
4. Roll up to the other side and repeat this several times until the egg mixture is spread out, during which time you can sprinkle the ham
5. Cool down slightly and cut into sections.
Dried shrimp cabbage
Ingredients: cabbage, dried shrimp, salt.
Method:1. Cut the cabbage in half and tear it off by hand, wash and drain;
2. Soak the dried shrimp in water for a while, drain;
3. Heat the oil, pour in the dried shrimp and stir-fry until fragrant, add the cabbage;
4. Stir-fry until the cabbage is broken, add salt to taste.
Grilled chicken thighs with pesto tomatoes
Ingredients: chicken thighs, garlic, green onions, tomatoes, olive oil, parfum leaves, salt, pepper, mint leaves
method
1． Slice the tomatoes into slices and lay flat over the plate.
2． Place the chicken thighs on top of the tomatoes and place the chopped shallots and garlic next to the chicken thighs.
3． Sprinkle salt on the surface of the chicken thighs and grease the surface of the chicken thighs with olive oil. Sprinkle the whole dish with a suitable amount of crushed basil and pepper, and place a few mint leaves and incense leaves.
4． Preheat the oven to 175 degrees into the oven. Bake for 90 minutes.
Spicy salivating chicken
Ingredients: 2 chicken thighs, cooked peanut rice, 1 chives, 2 slices of ginger, 2 cloves of garlic, 1 coriander, 2 millet peppers, pepper oil, chili oil, sesame oil, fresh soy sauce, balsamic vinegar, sugar, cooked white sesame seeds
method:
1: Put the pot in cold water, add the shallots, ginger slices and peppercorns, then add the chicken thighs, bring to a boil on high heat and cook for 10 minutes, then turn off the heat and simmer for about 8 minutes.
2: After the chicken thighs are simmered, fish them out and put them in ice water to cool them thoroughly.
3: Drain the chicken and cut the chicken into pieces and place on a plate.
4: Cut millet pepper, coriander, ginger, garlic and chives into small pieces, and press the cooked peanuts into coarse crushed grains for later.
5: Put the pepper oil, chili oil, sesame oil, soy sauce, balsamic vinegar, sugar, ginger, minced garlic, green onion, coriander and millet pepper into a bowl and mix well into a sauce.
6: Drizzle the sauce over the chicken, sprinkle with cooked white sesame seeds and crushed peanuts
Oyster Emperor Claw
Ingredients: chicken feet, green onion, ginger, sugar, chicken essence, cooking wine, dark soy sauce, fennel, tangerine peel, pepper powder, pepper, oyster sauce, starch, sesame oil
1, clean the chicken feet, cut off the fingertips, mix well with the old soy sauce to dry; green onion, ginger shredded;
2, put the oil in a hot pan, put the chicken feet into the oil and fry until the big red fishing out, soak in water for 1-2 hours, control the moisture and set aside;
3: Mix the fried chicken feet with shredded green onion and ginger, sugar, chicken essence, cooking wine, soy sauce, clear soup, cumin, tangerine peel and peppercorn powder, put them on a plate and steam for 20 minutes over high heat;
4, put a little oil in the hot pot, after the oil is hot, put in the chicken feet and stir-fry evenly, then add cooking wine, clear soup, sugar, chicken essence, oyster sauce, the original juice of steamed chicken feet, pepper and simmer for 2-3 minutes, hook with water starch, add sesame oil and stir-fry well
Banana bean paste spring rolls
Ingredients: Spring roll skin, banana, red bean paste, flour to taste.
Directions: 1: Add the flour to the appropriate amount of water and mix into batter for later.
2: Peel the banana and cut into coarse strips.
3: Take some bean paste and put it on the side of the spring roll skin, and then place a banana strip on top.
4: Roll up, spread the paste evenly at the seal and wrap into spring rolls.
5: Add oil to the pot, heat to 50% and add the spring rolls.
6: Fry slowly over low heat until both sides of the spring rolls are golden brown, remove the draining oil.
Stir-fried bacon with cabbage
Ingredients: bacon, cabbage, green onion, garlic flakes, soy sauce, salt
Directions: 1. Cut the bacon into small pieces and tear the cabbage into small pieces.
2. Heat the oil, add bacon and sauté to create the oil.
3. Add green onion and garlic slices and sauté until fragrant.
4. Add cabbage, stir-fry until cooked, add soy sauce, salt seasoning and stir-fry evenly.
Potato stewed chicken thighs
Ingredients: chicken thighs, potatoes, garlic grains, oil, chicken meal, sugar, salt, oyster sauce, soy sauce, soy sauce.
Method 1: Cut chicken thighs and potatoes into pieces, and blanch chicken thighs; after blanching chicken thighs, rinse with water, if there is ice water, it is better to soak it. Potatoes should not be cut so quickly, because they are afraid of oxidation, and do not want to oxidize, they can be soaked in brine for later;
2: Crush the garlic grains, wait for the oil to heat up, then put in, sauté the garlic until fragrant; add potato cubes and stir-fry until the noodles are golden brown. In fact, each side of the potato stays a little longer, and then stir-frying can have a golden brown, which is equivalent to frying each side;
3, put in the chicken thighs together and fry, add oyster sauce, soy sauce, sugar, chicken powder in turn; add water, but do not go through the ingredients, cover the lid and simmer, low heat for about 20 minutes;
4, finally put the old soy sauce to color, at this time you can also taste the taste is not enough, you can season; collect the juice on high heat, remember to constantly stir-fry, otherwise it will be burned; hand plate.
Egg fried rice
1. One bowl of overnight rice
2. Beat the eggs
3. Slice the pork belly
4. Heat the pan to cool the oil, then pour in the pork belly, and when the oil is fried, scoop up the oil residue.
5. Omelette, pour the prepared shallots into the stir-fry until fragrant.
6. Add rice, add the prepared seasoning and stir-fry well
Xiangtan boiled live fish
1. Prepare the ingredients.
2. Bighead fish to remove the fish scales.
3. The bighead fish is slaughtered and the back is broken.
4. Remove the gills and wash them clean.
5. Leave oil in the pot, put the right amount of salt, a little ginger, fry the fish slightly, the fish belly is facing up, add the right amount of water, bring to a boil over high heat, under the perilla, green onion, green pepper, seasoning.
Bean carob with sesame sauce
1. Wash the beans with head and tail cramps and cut into 3 cm long segments.
2. Blanch the beans into a pot of boiling water (put a little oil and salt to keep the beans tender and emerald green) and blanch them with cold water.
3. Prepare a small bowl, add minced garlic, soy sauce, vinegar, tahini, tahini too viscous, put in two to three times the cool white open, a little salt and half a small spoon of sesame oil and stir well.
4. Drain the watered beans and place on a plate.
American ham stir-fried root
1. Take the American ham in the refrigerator and thaw
2. Cut the ham into strips
3. Remove the leaves of the cabbage and cut the root into strips
4. Crush the garlic and chop it
5. Stir fry the garlic until fragrant
6. Stir-fry the ham shreds until a little golden
7. Add cabbage root and continue stir-frying
8. Add the sugar
9. Add salt and stir-fry a few times
10. Add cooked sesame seeds to an appropriate amount
Egg yolk pea stewed tofu
Ingredients: 1 piece of tofu 1 piece of salted egg yolk 1 piece of pea 50g ham sausage 1 spoon of salt 1 spoon of chicken essence 3 g of sugar 1 spoonful of starch 2 spoons of starch
1: Fresh peas are washed and blanched in water, and kept green with cold water.
2: Cut the tofu into small pieces and blanch the water for later.
3: Flatten the egg yolk with a knife and cut finely. Cut the ham into small pieces.
4: Add an appropriate amount of oil, heat it and sauté the egg yolk until it bubbles. Add the tofu, peas, ham and continue stir-frying. Add to taste. Finally, add the water starch and plate it.
Sausage potato chips
Ingredients: 4 sausages and 2 potatoes; edible oil, salt, green onion, soy sauce;
1. Prepare the ingredients. Peel the potatoes and cut into thin slices.
2. Cut the sausage into thin slices. Pour an appropriate amount of cooking oil into the pot and sauté the chives.
3. Stir-fry in the sausage slices. After the sausage changes color, add potato chips and stir-fry.
4. Add old draws toning. Sprinkle salt before cooking to taste.
Sydney roast duck chunks
Ingredients: Duck, sydney pear, green and red pepper, rice wine, soy sauce, salt, ginger, green onion, garlic, soy sauce
Method: 1, green and red pepper cut into slices, ginger cut into thin slices, green onion cut into segments, garlic pat flattened;
2: Bring the water to a boil in a pot, add the duck and cook for a few minutes and then fish out;
3, boil the oil, pour in the duck, fry the grease;
4, add onion, ginger and garlic, soy sauce, salt, rice wine juice, stir-fry into the flavor, add a few drops of dark soy sauce on the color;
5: Pour in water, bring to a boil over high heat, add green and red peppers and sydney pear pieces when the soup is about to dry, and stir-fry well.
Cumin lamb rolls
Ingredients: Lamb roll 400g, shredded ginger, chili pepper, peppercorns, green peppers, garlic, salt, monosodium glutamate, cumin powder
Method: 1, put water in the pot to boil, put in the lamb roll blanched, the lamb roll discolored can be fished out, put aside for later;
2, the pot is hot, put the oil, put the pepper and pepper when the oil is four or five minutes hot, stir-fry the aroma on low heat, fish out the pepper and pepper and then put in the garlic and ginger shreds, change to a high flame and incense;
3, put in the green pepper sauté for a while, then put in the lamb roll, sauté, add a little salt, and the most important cumin powder, sauté for a while into the MSG, you can start the pot.
Red bean blossom roll buns
Ingredients: 500g of flour, 500g of red beans, 250ml of water, 5g of yeast, 10g of corn oil, 2g of salt, 2g of baking powder
1, red beans washed and cooked in a pressure cooker, let cool and set aside;
2, add yeast to the water and stir evenly;
3, add other materials to the flour and mix well;
4, with yeast water and noodles, and good noodles in a warm place to ferment for 40-60 minutes;
5, the dough exhaust into similar size of the agent, respectively, reunion;
6. Roll out the red beans on the package, then pinch and seal, press flat and roll out into an oval shape;
7: Roll into a roll and leave it in a cage for 20 minutes. 20 minutes after boiling and steaming in cold water, 3 minutes after stuffing;
8, each layer has red beans, soft and sweet, delicious.
Stir-fried belly slices with green peppers
Ingredients: pork belly, green pepper, soy sauce, salt, sugar, garlic slices, ginger slices
Method 1, pork belly washed and boiled in water for about 2 hours, chopsticks can be inserted;
2、 Take a piece of pork belly, cut into diamond-shaped slices, and slice the green pepper;
3: Stir-fry the wok with oil and heat, add garlic and ginger, stir-fry the belly slices, add green pepper and soy sauce and continue to stir-fry into the flavor to turn off the heat.
Golden anchovy shrimp
Ingredients: 500g shrimp, oil, salt, breadcrumbs, corn starch, 1 egg, black pepper, a pinch of white vinegar
Directions: 1, shrimp clean and start processing, use scissors to cut off the shrimp line
2: Remove the shrimp head and use a toothpick to pick the shrimp line in the penultimate section of the shrimp tail
3. Remove the shrimp shell
4: Wash again and marinate with black pepper, salt and cooking wine for 20 minutes
5: Beat an egg and break it up
6: The marinated shrimp is evenly coated with cornstarch
7: Put in the egg mixture and wrap in a layer of egg liquid
8: Roll on the breadcrumbs
9: Heat the oil in the pot and throw the shrimp in when it is 80% hot
10: Fry until golden brown to produce oil.
Pan-fried potato cakes
Ingredients: potatoes, milk, black pepper, salt
Directions:1. The potatoes are steamed in water, peeled and crushed.
2. Mix black pepper and salt in milk, mix with mashed potatoes and mix well.
3. Make a evenly sized pie with mashed potatoes, add to a frying pan with oil and fry over low heat until golden brown on both sides.
Ground three fresh
Raw eggplant, potatoes, green and red peppers, green onions, soy sauce, minced garlic, white vinegar, steamed fish soy sauce, salt, thirteen spices
To do this, peel and cut the potatoes into pieces and soak them in water to prevent discoloration. Cut the green pepper into pieces and the garlic into smaller pieces and set aside. Cut the eggplant into cubes, add a spoonful of salt, stir well and marinate for about five minutes.
Add half a spoonful of salt, a small amount of sugar, drizzle with aged vinegar, soy sauce, soy sauce, put a spoonful of starch, pour in water, stir well to make a sauce.
Add three tablespoons of starch to the drained eggplant and stir well.
Heat the frying pan and put the oil, when the oil temperature is 70% hot, put in the eggplant and fry it, fish it out, wait for the oil temperature to rise to 70% heat, then add the potatoes to fry, fish out, and then wait until the oil temperature rises, pour in the green pepper, pass
Oil for about ten seconds and fish it out.
Leave a small amount of oil in the pot, add minced garlic and stir-fry, stir-fry the potatoes and eggplant for a while, add green peppers, pour in the sauce prepared in advance, stir-fry evenly, and you can get out of the pot.
Hot dry noodles
Ingredients: 1000g of machine-rolled wet noodles, sesame oil, cold soy sauce, sesame paste, chopped pepper
Directions: 1, machine rolling wet surface 1 kg.
2. Prepare coriander, dried Radish, Sesame Paste, Sesame Oil, Cold Mix Soy Sauce, etc.
3: Dry clean parsley and radish, chop and set aside.
4, to make hot dry noodles, noodles need to be prepared in advance. Bring the water to a boil in a pot, add the noodles, blanch slightly and pick them up.
5: Drain the water.
6: Pour into the prepared plate, brush with oil and quickly shake the noodles to avoid sticking. Let the noodles cool, cover and set aside.
7: When making hot dry noodles, take the noodles and blanch them in boiling water for about 1 minute.
8. Scoop up the noodles, drain and pour into a bowl; Add the tahini.
9: Drizzle with cold soy sauce.
10: Add sesame oil.
11: Pour in the dried radish.
12: Sprinkle with chopped parsley.
13, you can also chop pepper. Mix well while hot and enjoy.
Salt and pepper garlic chicken wings
Ingredients: Chicken wings, onion, garlic, ginger, garlic, salt, red pepper, chicken essence, black pepper, green pepper, corn starch
Directions:1. Wash the chicken wings and cut into small pieces. Add salt, onion, ginger slices, chicken essence and marinate for about 30 minutes. After marinating, pick up the green onion and ginger, add the chopped garlic and low flour and mix well, and chop the green and red peppers and set aside
2. Add an appropriate amount of cooking oil to the pan, add chicken wings and fry until slightly yellow, and then re-fry until the oil temperature rises again until crispy and take out the oil control and set aside
3. Stir-fry the fried chicken wings, add a little salt, chicken essence, black pepper and green and red pepper and stir-fry well, then put on the pan and plate
Enoki mushrooms tossed with hollandaise beans
Directions: 1, dutch beans washed and tendoned and shredded, red pepper shredded, ginger shredded, enoki mushroom cut off the roots and washed;
2. Cook the mushrooms in boiling water, remove and drain;
3, Dutch beans and pepper shreds are also blanched, fished out and drained;
4: Stir-fry the ginger shreds in a frying pan, add soy sauce, salt and vegetarian oyster sauce and turn off the heat;
5: Add the sauce to the mushrooms, hollandaise beans and pepper and mix well.
Stir-fry pork liver cucumber
Ingredients: pork liver, cucumber, red pepper, onion, starch, onion, ginger and garlic, soy sauce, soy sauce, salt, sugar, chicken essence, pepper;
Method: 1. Cut the cucumber in half, remove the cucumber heart; take a bite of the cucumber, a spatula; marinate with salt to make the cucumber taste crisp and tough; pork liver cut into thin slices and then add salt, cooking wine, highly white wine marinated red pepper, onion knife with kitchen paper to suck out the pig liver blood water;
2. Bowl juice: onion, ginger, garlic + soy sauce + dark soy sauce + salt + sugar + chicken essence + starch + pepper + a little pure water; drain the cucumber water; add starch before the pork liver into the pot, which can make the pork liver crisp and tender;
3. Put oil in the pot to heat, pour in the pork liver and fry the powder + red pepper + onion (red pepper, the onion is cooked, the pork liver is cooked), cook into the bowl juice (leave a little), add cucumber + a little bowl of juice leftovers, add sesame oil, and finally cook a high degree of white wine (the fishy taste is all out), a delicious stir-fried pork liver is completed;
Dry-roasted pumpkin
Ingredients: 1 babe pumpkin, vegetable oil to taste, a pinch of shallots, 1/2 tsp salt, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce
1: Peel and cut the babe pumpkin into small pieces.
2: Heat a wok, add some vegetable oil, add green onion and stir-fry.
3: Put the pumpkin in a pot, fry on high heat for a while, see the surface slightly charred, add 1 tablespoon oyster sauce and 1 tablespoon of soy sauce and stir-fry.
4, then add an appropriate amount of water, 1/2 small spoon of salt, boil on high heat and then turn to medium heat to cook for about 15 minutes, with chopsticks can be easily inserted into the state is cooked.
5: Finally, turn on the high heat to collect the soup, thicken it and turn off the heat.
Diced minamiyasu pork
Ingredients: lean pork 200 g
Seasoning: Egg white 30 g, chili pepper (red, pointed, dried) 3 g, green onion 3 g, white skin garlic 3 g, ginger 3 g, peanut oil 50 g, cooking wine 3 g, white sugar 3 g, soy sauce 5 g, sesame oil 2 g, pea starch 5 g, vinegar 3 g
1: First cut the pork into thick slices, use the back of the knife to pat the meat loose, mark the meat with a vertical and horizontal flower knife, cut into 1.5 cm square cubes, add a little egg white and starch, and mix well.
2: Fry the mixed pork in warm oil (40% to 50% hot), use chopsticks to stir the pork to separate it, fry it for about 2 minutes, that is, fish out the pork.
3: Cut the chili pepper into small pieces, put them into the oil pot with ginger slices, green onion and garlic, stir-fry first, then add cooking wine, soy sauce, sugar and a small amount of vinegar, fry until the sugar dissolves, pour in the pork, fry for half a minute, when out of the pot, pour some sesame oil.
Loofah lean porridge
1. Chop the stewed lean meat and set aside
2. Peel and slice loofah and set aside
3. Wash the rice and add water to cook as shown below
4. Add the meat foam and simmer until the rice grains flower as shown in the picture below, add the prepared loofah and cook together until the loofah is soft and rotten
Rouge_
1. Lotus root, red core dragon fruit
2. Cut the dragon fruit in half and cut the tic-tac-toe knife
3. Dial into the juice cup and add an appropriate amount of drinking water
4. Beat the juice with a stir stick
5. Filter it out
6. Add salt, red wine vinegar and honey
7. Adjust the taste
8. Peel and slice the lotus root
9. Blanch the water
10. Fish out too cold
11. Control the water and soak in the dragon juice for two hours
The pot of Lu cuisine collapsed tofu
1. Buy the control pulp in advance of the north tofu, or blanch the water with light salt water, wipe off the water, and cut into slices of about one centimeter
2. Dip a layer of dry starch, (the photo is taken wrong?) ）
3. Wrap in a layer of egg mixture and fry in a frying pan
4. Heat the pan with cold oil and fry slowly over medium heat until golden brown
5. Pour in the remaining egg mixture and solidify on the surface
6. Pour in the broth, not over tofu, green onion ginger, pepper noodles, bring to a boil over high heat, simmer for about 15 minutes on medium-low heat, and collect the juice on high heat
Cornmeal dumplings
1. Prepare all the ingredients to wash well, slice the garlic, cut the leeks and garlic seedlings into small pieces, slice the tofu and set aside
2. Steam the dumplings in water for 20 minutes, steam them and set aside
3. Heat the oil in a frying pan for seven minutes and pour in the dried chili noodles and thirteen spices
4. After pouring, quickly pour in the white vinegar to stimulate the sour taste of the white vinegar
5. Pour in the garlic cloves for one minute and stir
6. Sauté for two minutes, pour in the kale and tofu, add chicken essence, salt and soy sauce
7. Continue to stir-fry for two minutes, pour in the garlic seedlings, then add a little boiled water
8. Put the steamed wontons in a wok and shake them open with chopsticks
9. Cook for three minutes, sprinkle with leeks and stir well, cook for one minute
Stir-fried chicken breast with fungus
1. Soak the fungus in boiling water for 15 minutes
2. Wash three times with cool water after soaking, control the water and set aside
3. Chicken breast, wash, cut into strips, add half a spoonful of thirteen spices, half a spoon of sesame oil, a spoonful of soy sauce, a small half spoon of salt, stir well, marinate for ten minutes, (marinate for free time, cut shredded shallots, shredded ginger, pat two garlic cloves)
4. Heat the pan with oil, add shredded shallots, ginger shreds, garlic cloves and stir-fry until fragrant
5. Add the chicken breast and stir-fry
6. Stir-fry until discolored, sauté for another 3 minutes
Stir-fry the greens
1. Cut the green vegetables into small stalks, as shown in the picture, and wash.
2. Cut the green onion into short sections, mince the garlic into small pieces, and cut the small red pepper into short sections. Sauce: Put an appropriate amount of water in a bowl, add bean flour, salt, sugar, add chicken essence, stir well.
3. Put water in a pot, bring to a boil, add green vegetables, cook for half a minute, drain.
4. Heat the oil in a hot pan, add garlic and chili peppers, stir-fry a few times.
5. Add the green vegetables, sauté on high heat for 1-2 minutes, add the sauce, fry for 1 minute, and the juice will solidify.
Cucumber stuffed meat
1. Ingredients: 2 cucumbers;
2. Peel the cucumber;
3. Cut into small pieces;
4. Hollow out in the middle with a spoon;
5. Season the minced meat with salt, chicken essence, cooking wine, soy sauce and pepper, add an appropriate amount of cooking oil and stir it evenly to taste;
6. Stuff the middle part of the cucumber with a flavorful minced meat;
7. Put the cucumber filled with minced meat into the dish;
8. Steam in a steamer for about 15 minutes;
9. Pour the steamed soup into the pot, add oyster sauce, sugar, soy sauce and a little chicken essence to taste;
Angelica ginger lamb casserole
1. Wash and cut the lamb into cubes
2. Blanch with hot water, remove the blood foam and drain
3. Wash angelica and soak your hair
4. Put the treated lamb in the pot and add the ginger slices
5. Angelica and soaked water, cooking wine, green onions
6. Add an appropriate amount of water and bring to a boil over high heat
7. Reduce heat to simmer for 2 hours
Mille-feuille meatloaf
1. Mix all the ingredients and minced meat, and I put the shallots again. If you don't like it, you can leave it alone.
2. Finely chop the onion and set aside. (Wait until the beginning of the flapjack before putting it in the meat filling, put it early for fear of soup)
3. Warm water and noodles, put a little cooking oil in the noodles. In this way, the noodles come out with a smooth feel and a crisp crust.
4. Wake up for 15 minutes.
5. Stir the onion into the minced meat and adjust the flavor.
6. Divide the dough and roll out the rectangular dough. Roll out thinner.
7. Spread the meat filling evenly over three-quarters of the dough.
8. Fold the place that is not coated with meat filling inwards, fold into long strips and gently roll out with a rolling stick, not too thin. Sealed on both sides
9. Put a little oil into the electric cake stall and add the dough cake.