< h1 class="pgc-h-arrow-right" > ingredients</h1>
250 g of edamame
< h1 class= "pgc-h-arrow-right" > excipient</h1>
2 chili peppers
1 octagon
Thirteen incense sticks
2 incense leaves
1 scoop of oyster sauce
1 scoop of soy sauce
A little sugar
2 scoops of cooking oil
Water to taste
< h1 class="pgc-h-arrow-right" > practice</h1>
1. Rinse the edamame with water, rub off the skin and drain.
2. Finely chop the shallots.
3. Prepare 1 star anise, 2 chili peppers, 2 fragrant leaves, thirteen spices.
4. Add 2 tablespoons of cooking oil to the pot, heat over high heat, add shallots, sauté until fragrant, add edamame.
5. Sauté the fragrant edamame beans and add an appropriate amount of water.
6. Add all the prepared spices.
7. Bring to a boil over high heat, cover the pot and cook for 10 minutes.
8. Open the lid, add a little sugar, add 1 spoonful of oyster sauce, add 1 spoonful of soy sauce, stir well, slightly collect the juice, and start the pot.
Chicken gizzard 250
2 spicy green peppers
A little MSG
A pinch of salt
1 scoop of cooking wine
1 scoop of cooking oil
1. Wash the spicy green peppers.
2. Blanch the chicken gizzard before slicing.
3. Thaw the chicken gizzard, add salt, add starch, scratch and wash clean.
4. Add ginger shredded to the pot, add cooking wine, chicken gizzard under cold water, bring to a boil on high heat, cook for another 10 minutes, scoop up and slice.
5. Cut the green pepper into rings.
6. Add cooking oil to the pot, pour in green peppers, sauté until fragrant, then pour in the chicken gizzard, add cooking wine, add sugar, add salt, add MSG, stir-fry evenly, you can.
2 eggs
Nihon Tofu Article 2
12 shrimp
Salt depends on personal taste
Thirteen scents 1 g
1 slice of ginger
1 tsp of light soy sauce
A few drops of sesame oil
1 shallot
1. Prepare the ingredients and peel the shrimp in advance.
2. Rinse the shrimp in cold water, add ginger shreds, thirteen spices, salt, cooking wine.
3. Mix well and marinate for 10 minutes.
4. Remove both pieces of tofu from the package and slice again.
5. Plate the chopped tofu slices, be careful, fragile, and put the chopped at both ends in the middle.
6. In a bowl, add a little salt and beat well.
7. Add an equal amount of egg liquid water, the amount of water is 1:1, and beat with a manual whisk until even.
8. After that, sift the egg mixture through a fine sieve.
9. Sift through the tofu dish again and drain directly into the tofu dish.
10. Cover with lid, or high temperature plastic wrap, steam in the steaming box for 10 minutes.
After 11.10 minutes, remove and add the marinated shrimp, cover and steam for another 4 minutes.
12. Take out and drizzle with soy sauce, sesame oil and sprinkle with green onions while hot.
(The mini program has been added here, please go to today's headline client to view)