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Salt and pepper mushrooms
Ingredients: 100 g mushrooms, 100 g flour, 1 egg, a pinch of salt, an appropriate amount of oil, a small spoon of cumin powder, a small spoon of chili powder, a suitable amount of pepper salt, an appropriate amount of cooked white sesame seeds: Wash the mushrooms, squeeze dry, and let dry. You can use kitchen paper to suck the water to prevent frying oil when you are cooking. 100g of flour, add an egg, add salt, add water and stir into a paste. Add the water a little bit until it is stirred into a paste that can be hung. Pour the mushrooms into the batter and stir well, each mushroom dipped in the batter. Pour oil into a pan and heat. More oil. When the oil is 70% hot, add the mushrooms with the batter in turn and fry them for 5 minutes on medium heat. Fry until the surface is golden brown, harden and remove. Heat the oil again to 70% hot, add the mushrooms again, and fry them for a minute or two to drain the oil. Depending on your personal taste, add the seasoning while hot and mix well. Cooking tips: the oil temperature must be enough, otherwise the frying is not crispy, and the mushrooms will cause greasy to eat oil. You can add corn starch to the batter, and the ratio of flour to 1:4 can be, and the corn starch is indeed more crisp
Minced pepper steamed tofu
1, cut the tofu into small pieces, drain and put on the plate, green and red pepper and garlic minced 3, the chopped green and red pepper and garlic sprinkled on the tofu 3, after the water in the pot is boiled, the tofu into the pot steamed for 10 minutes 4, after the pot is drizzled into the soy sauce, sprinkled with green onions, drizzled with hot oil can eat
Stir-fried tripe
Ingredients: 200g tripe, half a yellow pepper and red pepper, a little peppercorns, a little fungus, half a garlic, a little dried chili pepper, salt, sugar, soy sauce; Method: 1, wash the tripe first, put it in a pot of boiling water and cook with peppercorns and cooking wine for 5 minutes, pick up the tripe and take a plate, add salt, sugar, cooking wine, soy sauce marinate for 10 minutes; 2, chop the garlic, slice the red and yellow peppers and set aside; cut the soaked fungus into strips, if you like carrots, you can also cut some shredded carrots; 3, pour oil peppercorns in the pot, Slowly simmer the peppercorns over low heat (put a little more oil), fish out the peppercorns, stir-fry the minced garlic in the remaining oil in the pot, then add the yellow pepper and red pepper and stir-fry for one minute, pour in the marinated tripe, continue to stir-fry for a minute, add the fungus, add a few shredded peppers and stir-fry for half a minute
Stir-fry shrimp eggs
Ingredients: 3 eggs, 250 g of shrimp, fine salt, salad oil, garlic. Directions: 1. Prepare garlic, shrimp and eggs. 2. Heat the pan with oil, beat the eggs with fine salt and add to the pan. Stir-fry quickly until the egg mixture solidifies. 3. In addition, the shrimp is hulled and scrubbed with fine salt, and then controlled with water for later. 4. Remove the processed shrimp from the pan. 5. Add an appropriate amount of cooking wine to enhance the taste. 6. Then remove the garlic from the pan and sauté until it tastes good.
Dried tofu stir-fried bacon
Ingredients: 1 small piece of bacon, dried tofu, green and red pepper, ginger, green onion, thirteen spices, red oil watercress sauce. Directions: 1: Handle the bacon in advance, and cut the dried tofu as you like. 2: Heat a little oil in a wok, sauté the bacon until the fat is transparent, then add green and red pepper shreds, ginger shreds and green onions to stir-fry. 3: Add dried tofu, add thirteen spices and red oil bean paste, stir-fry for about half a minute and turn off the heat.
Sauce burst conch
Ingredients: 750 grams of conch, 150 grams of green peppers, sliced ginger, green onion, sweet noodle sauce, sugar, soy sauce, cooking wine, water starch, watercress oil, salad oil, green onion oil. Preparation method: 1, put the conch into a pot of boiling water with ginger slices and green onions, fish out when it is cooked, and cut the meat into small pieces. Take another two wattle strips of green pepper and cut into cubes. 2: Add salad oil to the pan, burn until it is 50% or 60% hot, add the conch meat and diced green pepper, quickly pass the oil and then pour it out and drain the oil. 3, put in a little green onion oil, stir-fry the ginger slices and sweet noodle sauce, cook the cooking wine and fry the conch meat and green pepper together, then add soy sauce and sugar, and add the water starch juice and pour in the appropriate amount of watercress oil, out of the pot and plate.
Garlic loofah shrimp cup
Ingredients: 1 tbsp red minced pepper, 4 cloves of garlic, 1 tbsp steamed fish sauce, 1/2 tsp sugar, 1 tbsp cooking oil: 1. Peel the loofah and cut it into small pieces, dig out a part of the loofah cup with a knife and make a loofah cup 2. Cut off the shrimp and pick the sand line, peel off the shell of the shrimp and keep the small section at the end of the tail 3. Cut a hole in the back of the shrimp and stuff the tail into the hole to expose the tail to make a shrimp ball 4. Stuff the prepared shrimp balls in the dug loofah cup 5. Add the pounded garlic paste and 1 spoonful of steamed fish sauce to the chopped pepper, add a small half spoon of sugar, and finally pour in a little cooking oil and mix well 6.Put the finished products and seasonings in the steamer basket to prepare to steam 7.After the water boils in the steamer, the loofah shrimp cup and the seasoning are steamed together, and the fire is 3--5 minutes to turn off the fire8 Simmer for another 1 minute, then drizzle the steamed seasoning on the loofah shrimp cup
Taro button meat
Ingredients: 500g pork belly, 400g betel taro, 3 chives, 3 slices of coriander leaves, 1 cinnamon, 2 star anise, 1 tbsp cooking wine, 1/2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1/2 tsp fine salt, 15 g rock sugar, 1,000 ml of water, 1/4 tsp salt, 1 tbsp oyster sauce, 1 tsp caster sugar, 2 tbsp light soy sauce, 1 tsp dark soy sauce. Method 1) Fill the pot with water, put in the meat pieces, chives knotted and all the brine ingredients, boil on high heat and then turn to low heat and cook for 30 minutes; 2) Betel taro cut into about 5mm thick slices, add 1/4 tsp of salt to spread evenly, marinate for 15 minutes; 3) Take out the cooked meat pieces and let them cool, coat the surface with dark soy sauce, cut a small hole in the surface with a toothpick, drain the water; 4) Heat the oil in the pot, put in the meat pieces and fry until both sides are golden brown (when frying the meat skin, add the lid of the pot to avoid being hurt by the oil); 5) Put the taro into the hot oil. Fry until the surface forms a hard shell; 6) Cut the fried meat into 5mm thick slices; 7) The meat and taro pieces are indirectly discharged in the deep bowl one by one, and the remaining taro is laid on the top; 8) The oyster sauce, sugar, and soy sauce are evenly blended in the bowl and evenly spread on the meat and taro. Boil water in the pot, cover and steam for 60 minutes; 9) Steamed meat, buckle a large plate on the bowl, and buckle the bowl back; 10) Decorate the plate with boiled jiang greens, pour the steamed soup from the bowl into the pot and heat it until thick, and drizzle on the surface of the button meat.
Stir-fried asparagus shrimp
Ingredients: half a pound of asparagus, about 20 fresh shrimp, an appropriate amount of oil, a small spoon of salt, a little cooking wine: 1, fresh shrimp open back to remove the shrimp line, peel the shell into shrimp, add half a spoon of salt, cooking wine marinate for a while. 2: Use a planer to cut off the hard skin of the lower half (the tender part of the upper half does not need to be cut), and cut it obliquely into segments. 3, oil pot, heat on high heat, throw asparagus, throw shrimp (throw it together is not a big problem), fry until the shrimp become red, add a spoonful of salt, fry for a while, stir-fry well to get out of the pot.
Spicy chicken casserole
Ingredients: Chicken thigh, bell pepper, onion, carrot, celery, salad oil, salt, green onion, ginger, garlic, peppercorns, dried chili peppers, soy sauce, Pixian bean paste, white sesame seeds, white sugar Recipe 1. Chicken thigh meat chopped and set aside, green pepper (or pepper), onion cut into cubes. 2. Cut the carrots into thick slices and cut the celery with a knife in a dry pot or casserole dish. 3. Do not put oil in the pan, the chicken skin is facing down, and fry the oil on a medium-low heat - you can produce a lot. 4. After the chicken skin oil is separated, stir-fry on high heat until it changes color, xia pi county watercress, a small amount of soy sauce and sugar. 5. Stir-fry for a while, the chicken will come out of the water, if the water is not much, you can add a little soup, not more than half of the chicken can be. 6. Cover the pot and simmer over medium heat and fry the water dry. Add or no salt depending on taste. Pixian watercress itself has a salty taste, at this time put in the chopped onion and green pepper (or pepper) into the pot and mix well to turn off the heat (vegetables do not have to be fried). 7. Take another pot, heat up a little more oil, sauté chives, ginger and garlic. 8. Add the peppercorns and dried red peppers and stir-fry until fragrant, then turn off the heat. Cover these over the chicken and sprinkle them with white sesame seeds. Nest roasted sand kernel chicken method: 1. Beat the Yangchun sand kernel, use chicken soup, raw soy sauce Ao to make a sand kernel juice for 2 hours and set aside. 2. Treat the chicken clean, suck up the water, put it in the sand juice and soak it slowly for 25 minutes. 3. Take another clay pot, add chicken fat, sand juice, put the soaked Wenchang chicken in the clay pot and slowly roll, collect the juice until it tastes, color, take out the chicken to cool slightly and then chop the pieces, and use the hot stone nest to serve it.
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