Watercress elbow
Royalties
Half a pork knuckle, about 500g, that is, hooves; 50g of garlic seedlings; 2 tbsp of red oil bean paste; 2 tbsp of lard; soup: ; 800 ml of water; 2 tbsp of soy sauce; 2 tbsp of water starch: 2 tbsp of water; 2 tsp of starch
method
Wash the elbows and drain and cut into cubes about 2.5 cm. Cut the garlic seedlings into long sections of about 2.5 cm. Mix the broth together and set aside. Mix water starch together and set aside.
Heat the pan in oil until smoking, sauté at the elbow until completely discolored and the water vapor is dry, stir-fry in watercress sauce and stir-fry evenly to make the red and fragrant, add the soup and cover the soup and bring to a boil, turn to low heat until the meat rake (about 50 minutes).
Remove the garlic seedlings and turn to high heat and cook again for about 5
In a few minutes, add water starch to collect the juice to the extent you like.
Green pepper through the vegetable stalk
Ingredients: 500g of vegetables, 2 two thorns, 3 red peppers, 4 garlic cloves, 4 slices of ginger, 1 dried bell pepper, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of chicken essence.
1, through the vegetable stem leaves separated, picked into small pieces, like to crush.
2: Prepare three peppers, remove the seeds and cut into strips, cut into strips and set aside.
3: Cut the garlic in the middle, cut into strips and cut the ginger slices into strips.
4, a dried pepper to increase flavor and spicy.
5: Stir-fry the ginger, garlic lantern and pepper under the oil heat, and stir-fry for a while.
6: Shredded chili peppers.
7: Stir-fry for a while and season with salted chicken essence.
Mix the noodles with shiitake mushroom sauce
-Materials-
6 shiitake mushrooms and 2 chili peppers
200 g of noodles and tempeh to taste
3 teaspoons soy sauce and a pinch of fine salt
Corn oil to taste
-Method-
1. Add oil to the pot and sauté the tempeh until fragrant.
2. Add the shiitake mushrooms and sauté to taste.
3. Add the chili peppers with a knife and sauté until fragrant.
4. Add soy sauce and fine salt.
5. After cooking, drizzle a few drops of small red oil on it.
6. Then add water to the pot to cook the noodles.
7. After the noodles are cooked, control the water and mix with the cooked shiitake mushrooms.
Baby cabbage roasted rotten bamboo
Ingredients: 100g of curd bamboo 300g of corn oil appropriate amount of salt appropriate amount of MONOS appropriate amount of ginger appropriate amount
method:
1. Soak the bamboo one day in advance, cut into sections, and cut the baby cabbage into coarse strips
2. Heat the oil in a wok and sauté the ginger until fragrant
3. Add the bamboo pieces and stir-fry
4. Stir-fry for a while and add the baby cabbage and sauté
5. When the baby cabbage is soft, add salt and stir-fry a few times
6. Add MSG and turn well out of the pan