Hello everyone, welcome to my food self-media, I am the creator of the food field Splendid V Shandong: "Focus on food, make life more flavorful." "Today I bring you a few home-cooked delicacies, which are also loved by everyone and are very common. Every day, we use ordinary ingredients to make the most delicious meals. I also hope that today's cuisine can bring you a whole day of happiness.
<h1 class="pgc-h-decimal" data-index="01" > spicy beef</h1>
Ingredients: beef, dried chili peppers, ginger, cooking wine, peanut oil, green onion, garlic, soy sauce, salt, chicken essence.
Directions: 1. Wash all ingredients and set aside
2. Cut the beef into 0.2 cm thick according to the straight grain, use 6 grams of corn starch, a little peanut oil, soy sauce and cooking wine to stir clockwise and marinate for 10 minutes
3. Soak the dried chili peppers in warm water for 5 minutes, heat the pan with cold oil, and sauté the ginger and garlic
4. Stir-fry the ginger and garlic for one minute after smelling the aroma, about 5 ripe, scoop up and set aside, dry chili peppers to water and set aside
5. Stir-fry the dried chili peppers just now
6. After smelling the chili pepper aroma, put the beef back into the pot and stir-fry for one minute, with a little salt, chicken essence, 3 grams of corn starch and a little water
7. Remove the green onion, turn off the heat, and serve on the plate.
<h1 class="pgc-h-decimal" data-index="02" > chives stir-fried waist flowers</h1>
Ingredients: Pork loin 200g, chives 100g, oil, salt, ginger, small red pepper, soy sauce, dark soy sauce, monosodium glutamate, water starch
method:
1. The pig loin is torn off and the skin membrane is cut in half, the adrenal glands are cut off, and then washed and cut the pork loin into a flower knife by the oblique knife method, and then cut it with a straight knife method.
2. Wash and cut the chives into sections, shredded ginger, and small red peppers into rings and set aside.
3. Take a small bowl, put in two tablespoons of cold water, add a spoonful of light soy sauce, a small amount of dark soy sauce, an appropriate amount of salt, monosodium glutamate, starch and stir well.
4. Bring some water to a boil in the pot, add two spoonfuls of cooking wine, blanch the cut loin flowers for 10 seconds and then fish out.
5. Heat the oil in a wok and stir-fry the ginger shredded red pepper to bring out the aroma.
6. Add the waist flowers and stir-fry.
7. Stir-fry the chives.
8. Pour in the mixed sauce and stir-fry evenly to turn off the heat and plate
<h1 class="pgc-h-decimal" data-index="03" > green pepper hair blood</h1>
Ingredients: fresh duck blood, hair belly, mung bean sprouts, fresh bean skin, lunch meat, ingredient A (10 grams of salt, 8 grams of monosodium glutamate, chicken essence, 5 grams of white pepper, 12 grams of oyster sauce), salad oil, green onion, wet starch, garlic rice, green peppercorns, green pepper rings
1: Blanch duck blood, lunch meat, hairy belly, fresh bean skin, and stir-fry mung bean sprouts at the bottom
2: Bring the sauce to a boil, add the raw materials of blanched water, season with Ingredient A, simmer and then simmer
3: Sprinkle with green pepper rings, garlic rice, green onions, green peppercorns, blanch the salad oil and drizzle on the green pepper rings
<h1 class="pgc-h-decimal" data-index="04" > chopped pepper fish head</h1>
Ingredients: 1 fathead fish head (2 catties), Hunan special minced pepper, 2 grams of salt, 3.5 grams of monosodium glutamate, 1 gram of sugar, 60 grams of salad oil, 10 grams of red oil, 10 grams of ginger, 8 grams of green onion.
1. Wash and cut the fish head in half, the back of the fish head is connected, mince the pickled red pepper, chop the green onion, finely chop the ginger pieces, and chop the garlic in half a finely chopped piece.
2. Then place the fish head in a bowl and grease it.
3. Sprinkle the fish head with minced pepper, minced ginger, salt, tempeh and cooking wine.
4. After boiling water in the pot, put the fish head together with the bowl and steam it (about 10 minutes).
5. Spread the minced garlic and chopped shallots on the head of the fish and steam for another minute.
6. After removing the bowl from the pot, put the frying pan on the fire and put the oil on the fire to 100% heat, scoop up and drizzle on the fish head.
<h1 class="pgc-h-decimal" data-index="05" > mapo tofu</h1>
Ingredients: 1 piece of tofu, 150 grams of lean meat, soy sauce, broth, minced garlic, minced ginger, bean paste, chili oil, white sesame seeds, green onion.
Procedure steps:
1: Wash and cut the tofu into small cubes for later, and cut the lean meat into minced meat.
2, prepare the sauce, two spoons of soy sauce, a little salt and broth, a spoonful of corn starch, less sesame oil, the right amount of water stirred evenly and set aside, friends who have requirements for bean smell can blanch the tofu first.
3, heat the oil, add minced garlic and ginger and stir-fry, then add a spoonful of watercress sauce to fry out the red oil, add minced meat and sauté dry incense,
4: Pour in the tofu and stir-fry, pour the mixed sauce into the tofu, bring to a boil over high heat, reduce the heat and cook slowly for a while.
5: Cook until the soup is thick, add a little chili oil and pepper oil, sprinkle a little white sesame seeds and green onion to garnish it and put it on the plate!
<h1 class="pgc-h-decimal" data-index="06" > crispy tenderloin</h1>
Fees:
Half a pound of tenderloin; three eggs (two for a cured meat); oil; starch; cooking wine; salt; sugar; soy sauce; pepper; chicken essence; Orleans fried chicken sauce is not available; oyster sauce is appropriate; thirteen spices are appropriate; chicken essence is appropriate
1, tenderloin de-ribbed into wide slices, gently loose with the back of the knife, cut into strips of about 2 cm, or arbitrary size, but too big easy to stick together. Put the meat in a clean bowl, add starch, sugar, salt, soy sauce, oyster sauce, pepper, allspice, chicken essence, sugar, cooking wine, add an egg white and grasp well by hand, marinate for 15 minutes or more to taste.
2: Prepare three containers of starch, egg mixture and breadcrumbs.
3, marinated tenderloin in the starch rolled in a circle of starch to dip one by one, starch to wrap well, gently shake off the excess starch in the egg liquid roll a circle, and finally put in the breadcrumbs full of breadcrumbs, put in another clean plate until so the tenderloin are also processed. (You can make your own without breadcrumbs, just bake them crispy and roll them with toast or bun slices.) ）
4: Pour cooking oil into the pot, the amount depends on the amount of tenderloin. Medium heat is hot, you can try it with chopsticks, and dense small bubbles continue to appear on the side of chopsticks, indicating that the oil temperature can be. Place one by one in the tenderloin strips and fry until golden brown before removing. Tenderloin is very easy to cook, to keep an eye on, the first pot if the color becomes dark as the picture cooked, you have to quickly take out, so as not to fry the paste!
<h1 class="pgc-h-decimal" data-index="07" > braised pork ribs</h1>
Ingredients: 800g pork chops, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, dried chili peppers, 1 teaspoon of allspice powder, 1/2 tablespoons of peppercorns, 2 star anise, 2 tablespoons of cooking wine, 1 tablespoon of chicken powder, appropriate amount of ginger, appropriate amount of salt, appropriate amount of green onion
1: Wash the ribs, chop them off and set aside; slice the ginger, cut the green onion into sections, and cut the dried chili peppers in half;
2, put water in the pot, then put in the peppercorns, boil the water and put in the ribs, blanch the water, fish out the drained water and set aside;
3, put oil in the pot, put in the ginger shallot star anise stir-fry, then put in the ribs, fry until slightly yellow and then put in the dried peppers, continue to stir-fry, until the edge of the ribs is a little yellowish, put in the cooking wine, stir-fry a few times along the edge of the pot to pour raw soy sauce, while sprinkling five-spice powder, stir-fry evenly, put in water, just soak the ribs, turn to low heat after boiling for 30-50 minutes.
4: When the ribs are soft and cooked, add salt and chicken powder, stir-fry, turn to high heat to collect the juice and you can get out of the pot.
<h1 class="pgc-h-decimal" data-index="08" > fried bacon with Dutch beans</h1>
1. Pick the beans and wash them. Wash one of the big red peppers to remove seeds. Wash the bacon piece by piece. Wash 1 slice of ginger and 1 clove of garlic.
2. Peel the bacon and cut into thin slices. Slice the large red pepper. Slice the ginger into strips and garlic cloves.
3. Heat the wok, pour in the appropriate amount of cooking oil and heat it, pour in the bacon and stir-fry, stir-fry the bacon.
4. Pour in the ginger and garlic and sauté until fragrant.
5. Pour in the big red pepper and stir-fry.
6. Pour in the hollandaise beans, add a small amount of salt, a little thirteen spices, stir-fry evenly over high heat.
7. Sauté until the hollandaise beans are broken, add half a spoonful of soy sauce and half a spoon of chicken powder and stir-fry evenly.
<h1 class="pgc-h-decimal" data-index="09" > shredded green pepper meat</h1>
Ingredients: 200g of shredded meat, 15 green peppers, 8 red millet peppers, dark soy sauce, cooking wine, starch, watercress paste
method:
1. Add a little soy sauce, cooking wine, finely chopped watercress sauce to catch evenly, add egg white and mix well, then add a small spoon of dry starch and mix well.
2. Cut the chili peppers in pairs and bake in an oil-free pan until the skin bubbles and multiplies into a dish for later.
3. Heat the oil in the pot, the amount is slightly more, burn until the oil temperature is slightly higher, add ginger and garlic slices and stir-fry until fragrant.
4. Quickly slide into the shredded meat and fry until it changes color, quickly add the chili pepper, sauté slightly, then pour in the seasoning water prepared in advance, quickly turn well, and fry until the fat is red and bright and immediately plate.
5. The whole dish pays attention to stir-frying on high heat, stir-frying out the aroma, and cooking within two minutes to ensure that the meat quality is perfect.
<h1 class="pgc-h-decimal" data-index="10" > yam four-color stir-fry</h1>
Ingredients: 250 grams of yam, 1 handful of celery, 1 piece of fungus, 1 carrot, 1 piece of oil and salt, 1 slice of ginger, 2 cloves of garlic, 1 teaspoon of chicken essence, water starch to taste
1. Prepare the required ingredients, soak the fungus in warm water for 1-2 hours in advance, soak the fungus, peel the yam and carrot, wash, select the leaves and roots of the celery, wash.
2. Remove the roots of the fungus, tear it into small flowers, cut the celery into segments, cut the carrot into diamond-shaped slices, cut the yam into diamond-shaped slices, put it in water, add a few drops of vinegar, so that the yam tablets will not oxidize and turn black.
3. Bring water to a boil in the pot, add a little salt, add celery segments, carrot slices, yam slices blanched, blanch until the celery color becomes darker, fish out the vegetables together, add salt blanching water to the water, you can make the vegetables more emerald green.
4. Put in cold water to cool, fish out the drainage water, so that you can keep the taste of vegetables crisp and tender, if not cold water, the color of vegetables will turn yellow, the taste is not crisp and tender.
5. Heat the pan with oil, add ginger slices and garlic slices to fry until fragrant, then add the fungus and stir-fry for 1-2 minutes.
6. Add celery, yam and carrot slices, add an appropriate amount of salt and chicken essence, stir-fry quickly on high heat, pour in a little water starch to outline the thin mustard, stir-fry evenly on high heat, turn off the heat, and put out the plate.
<h1 class="pgc-h-decimal" data-index="11" > Miyoru crispy shrimp</h1>
Ingredients: 300 g of shrimp, 5 dried chili peppers 1 piece of hangzhou pepper 1 red pepper 4 minced garlic 1 tablespoon of fried peanut rice rice 1 handful of sugar 2.5 tablespoons of rice vinegar 2.5 tablespoons of salt 3 tablespoons of soy sauce 3 tablespoons of dark soy sauce 4 tablespoons of corn starch 3 tablespoons of potato starch 1 tablespoon of potato starch 1 tablespoon of egg whites 1 tablespoon of water 1 tablespoon of cooking oil;
method
1. Prepare the ingredients, shrimp now peel off the shrimp line and wash, first with an appropriate amount of salt, sugar 2.5 spoons, 1:1 rice vinegar, 3 spoons of light soy sauce, 0.5 tablespoons of dark soy sauce, 4 spoons of water starch. Stir in a spicy lychee-flavored sauce and set aside. Mix 3 tablespoons cornstarch and 1 tablespoon potato starch to mix well
2. Mix the paste, 3 spoons of corn starch, 1 spoon of potato starch, 1 egg white, 1 tablespoon of water, stir into a streamlined thin paste. Add an additional 1 scoop of oil. Mixed.
3. Treat the shrimp well, add some salt, a little starch, so that the surface moisture adsorbed. Grasp well. Pour into the starch paste. Grasp well.
4. 50% of the oil temperature, shrimp put in one by one and fry. Gently tap open after styling. Fish it out. Heat up and re-fry. Further crispy. It also drains excess grease. Eat without getting tired
5. Leave the bottom oil in the pot, add the dried chili pepper segments, and the peppercorns. Minced garlic, fresh red pepper segments, hangzhou pepper segments. Simmer over low heat to bring out the taste.
6. Pour the sauce along the edge of the pot, add the shrimp, turn it over a few times, and add the fried peanuts. Out of the pot
<h1 class="pgc-h-decimal" data-index="12" > emerald popcorn</h1>
Ingredients: shredded pork, coriander, green onion, ginger, garlic
1. Cut the pork into strips, cut the green onion and ginger into fine strips, and cut the coriander into sections. Cut the chili pepper into small slices.
2. Put oil in a pot, heat and sauté chili, ginger and green onion until fragrant.
3. Add shredded meat, stir-fry until loose, add salt, cooking wine and a little pepper, and stir-fry well.
4. Put a little water, heat for a while, and when the soup is about to dry, add chicken essence. Under the coriander segment. Drizzle a little sesame oil and mix well.
<h1 class="pgc-h-decimal" data-index="13" > stir-fried lettuce</h1>
1. Set aside fresh lettuce
2. Peel and wash and cut the lettuce into strips, crush the garlic, wash the goji berries and set aside
3. Heat a small amount of oil in a saucepan
4. Sauté the prepared minced garlic in a pot until fragrant
5. Pour in the chopped lettuce shreds and stir-fry
6. Add salt to taste
7. Add an appropriate amount of chicken essence and turn off the heat and stir-fry well
8. Garnish with prepared goji berries before coming out of the pan
<h1 class="pgc-h-decimal" data-index="14" > green pepper sautéed pigeon</h1>
raw material:
1 suckling pigeon (about 400 g), 200 g chili strips, 100 g chili rings, 40 g canned braised pork.
seasoning:
3 grams of salt, 2 grams of chicken powder, 10 grams of green peppercorns, 20 grams of ginger and garlic grains, 30 grams of rapeseed oil and lard, and 5 grams of peppercorn oil.
make:
1: Slaughter the pigeons and cure the pigeons, add green onion and ginger water, white pepper, cooking wine, salt and MONOS glutamate, mix well, and marinate for 20 minutes.
2, put in the pot of rapeseed oil 20 grams, lard to 40% heat, down into the green pepper section of the low heat to the surface of the foam, until the aroma is fully overflowing, put in the green peppercorns to fry the incense, down into the pigeon block on high heat and stir-fry until the skin and flesh tighten, the color is golden, the raw materials are fished out of the drainage oil, skim off the pepper, leave the pigeon pieces for later.
3: Heat 10 grams of rapeseed oil into the pot to 40% heat, add ginger and garlic grains to stir-fry, put in canned braised pork (broken into puree) and simmer, pour in pigeon pieces, pepper rings and stir-fry for 2 minutes, add salt, chicken powder and stir-fry well, drizzle with pepper oil to put on the pan.
<h1 class="pgc-h-decimal" data-index="15" > dry burnt hoof tendons</h1>
200 grams of pork trotter tendon, 150 grams of diced meat, ginger rice, garlic rice, watercress paste, pickled chili pepper segments, green onion segments, onion grains, shiitake mushroom grains, sprouts, broth, salt, chicken essence, monosodium glutamate, oyster sauce, sesame oil, rattan pepper oil, green onion, salad oil
Method:
1. Pig trotter tendons are raised with boiling water and set aside.
2. Heat the pan in oil, sauté the oil, add ginger rice, garlic rice and bean paste and stir-fry until fragrant, then add the chili pepper segments, green onions, onion grains, shiitake mushrooms, and sprouts and sauté to create the aroma.
3. Then add an appropriate amount of broth, and add pork trotter tendon and simmer for a while, then add salt, chicken essence, monosodium glutamate and oyster sauce. After drying the juices on high heat, drizzle with sesame oil, rattan pepper oil, sprinkle some green onions, and put them on the plate.
<h1 class="pgc-h-decimal" data-index="16" > sauerkraut fat sheep slices</h1>
Ingredients: 350g lamb, 200g sauerkraut, 5 red dried peppers, 1 tsp salt, 1 green onion, 2 coriander, 3 slices of ginger, 2 garlic
1: Slice the lamb with three fat and seven points thin, wash and cut the sauerkraut into sections, and cut the red dried pepper
2: Heat a little cooking oil in a wok and stir-fry ginger, garlic, red pepper and stir-fry until fragrant.
3: Pour in the lamb and stir-fry for 2 minutes
4: Add ginger, red pepper, 2 bowls of water, simmer on low heat and simmer for 10 minutes
5: Pour in sauerkraut, salt and chicken essence, continue to simmer for 5 minutes, sprinkle with peppercorns, coriander and green onion when you are about to come out of the pot
<h1 class="pgc-h-decimal" data-index="17" > fried shredded meat with onions</h1>
Ingredients: Onion, lean pork, peppercorns, peppercorns, cooking wine, dry starch, salt, vegetable oil
1: Wash the onion and pepper and cut into strips
2: Wash and shred the lean meat, put the shredded meat into the watercress, starch and cooking wine and mix well
3: Heat the oil in the pan, add a few peppercorns and fry until fragrant, then stir-fry the mixed shredded meat to change color
4: Add the peppers and continue stir-frying, add the onion strips and stir-fry until soft
5: Finally, add an appropriate amount of salt and stir-fry well to get out of the pot and plate
<h1 class="pgc-h-decimal" data-index="18" > grilled tenderloin</h1>
Tenderloin 500g; natural fresh soy sauce 20g; oyster sauce 20g; cooking wine 5g; salt soy sauce and oyster sauce contain salt, added according to personal taste; char siu sauce 20g; starch 10g; onion, a little ginger; onion added according to personal preference; cumin, paprika, pepper according to personal taste
1: Cut the tenderloin into large slices of meat about 1cm thick
2: Mix the other seasonings except cumin and paprika, marinate the meat slices, and finally add the starch to grab it for a while
3: Marinate for about 30 minutes, spread the slices of meat flat on the tin foil of the baking sheet, sprinkle cumin and paprika evenly on the surface, preheat the oven at 160 degrees and put it into the baking pan, take out the turn over after ten minutes, sprinkle cumin and paprika on the reverse side, and bake for another ten minutes
<h1 class="pgc-h-decimal" data-index="19" > braised striped fish</h1>
Ingredients: Fresh striped fish, salt, green onion, peanut oil, ginger, cooking wine, brown sugar, soy sauce, vinegar.
1: Wash the fresh fish you just bought, press the green onion and ginger into a juice, and marinate the fish with cooking wine.
2: After about 10 minutes, put the marinated striped fish in a non-stick pan, fry until slightly brown, add the green onion and ginger.
3, then prepare a clean bowl, put brown sugar, salt, soy sauce and vinegar into a bowl, stir well, pour into the pot, cook, and then turn the heat to high, add boiling water,
4, after boiling, change the heat, stew for a quarter of an hour, so that the fish is fully flavored, change to the high heat to collect the juice,
5, when the color and aroma are almost the same, stop the fire out of the pot, a plate of delicious braised fish will be made ~ ~
<h1 class="pgc-h-decimal" data-index="20" > braised duck with rice wine</h1>
Ingredients: 1/2 duck, 1 large bowl of barbecue sauce, 30 ml of rice wine, 1 small bowl of soy sauce, 20 g of sugar, 1 small piece of curd.
1: Half a duck, wash and dry.
2. Mix the five seasonings together.
3: Put the duck in a pot and pour in the seasoning. Marinate for 20 minutes.
4: Add the right amount of water, just after the duck.
5: Cover and bring to a boil over high heat.
6: Bring to a boil for a while and simmer for 50 minutes.
7: Bring to a boil for a while and simmer for 50 minutes.
8: Cook until the soup is less.
<h1 class="pgc-h-decimal" data-index="21" > high-rise ribs</h1>
material
600g small ribs, 2 green onions, 3 garlic, 3 slices of ginger, 1 chili pepper, 1 tbsp wine, 2 tbsp black vinegar, 3 tbsp brown sugar, 4 tbsp soy sauce, 5 tbsp water
1. After the ribs are blanched to remove the blood, drain the water, drain the pot evenly, add other ingredients and seasonings together, and cook on medium heat until large roll.
2. After rolling, turn to low heat, cover the pot and simmer for 40~50 minutes.
3. Open the lid in the middle of the way, and turn the ribs 2 to 3 times to help color evenly.
4. Open the lid of the pot before serving and boil over low heat to collect the juice, and when you see the beautiful sauce burning color, it is finished!
<h1 class="pgc-h-decimal" data-index="22" > mustard cold mix cucumber fungus</h1>
1. Cucumber with a pat crushed water (the degree of their own grasp, want to quickly into the taste, you can crush a little, want to have a taste to shoot a little faster) cut into small pieces.
2. After soaking the fungus, rinse the water, drain and set aside.
3. Photograph the cucumber and the fungus with water.
4. Pat the garlic flat, shred the onion, cut the thai pepper into small pieces, and cut the coriander stalk into sections and set aside.
5. Pour cucumber and fungus into the large dish, add in turn: garlic, onion, Thai pepper grains, coriander stalks, 20 grams of steamed fish soy sauce, 10 grams of Jimba chili oil, 30 grams of aged vinegar, 10 grams of sesame oil.
6. Finally add 10 grams of Rimula mustard.
7. Stir well.
<h1 class="pgc-h-decimal" data-index="23" > spicy beef fillets</h1>
Ingredients: beef, peppercorns, paprika, honey, soy sauce, sesame oil, white sesame seeds, ginger, garlic;
1. The washed beef is cut into large slices, about half the size of a mobile phone, marinated out of the taste is strong enough, ginger and garlic cut well for later.
2. Add a large spoonful of honey, a little soy sauce and sesame oil, medium paprika and appropriate peppercorn powder, minced ginger and garlic, stir.
3. After stirring well, sprinkle a round of paprika on the already colored meat slices according to your taste, stir and sprinkle with sesame seeds.
4. It is advisable to pickle for about 1 hour, and when eating, it is directly grilled or hot pot, which is tender and numb and spicy.
<h1 class="pgc-h-decimal" data-index="24" > pumpkin shredded pork belly</h1>
Ingredients: 250 g pumpkin baby, 150 g pork belly, 30 g green and red peppers, 5 g garlic and ginger slices.
Seasoning: 5 grams of meiji fresh soy sauce, 2 grams of salt, 2 grams of monosodium glutamate, 3 grams of oyster sauce, pepper and sesame oil to taste.
1. Wash the pumpkin cubes and cut them evenly into strips. Cut the green and red peppers into strips, wash the pork belly, put them in the pot, add ginger and shallots, pepper, cooking wine and simmer until the taste is just right, take out and let cool, cut evenly into strips and set aside.
2. Put hot water in a pot and add a little bottom flavor. Blanch the chopped pumpkin until it is broken, drain and set aside. The chopped pork belly shreds are sautéed in a little soy sauce and set aside.
3. Sauté the garlic ginger slices and shredded green and red pepper in a pan. Pour in the processed dried water shredded pumpkin and belly shreds and stir-fry, add the seasoning and stir-fry evenly. Sauté over high heat until fragrant.
<h1 class="pgc-h-decimal" data-index="25" > dry pot spicy chicken wings</h1>
1. Soak seven chicken wings in water and rinse several times
2. Chicken wings with flower knives on both sides, good taste
3. Put the chicken wings in a bowl, add raw soy sauce, old soy sauce, one spoonful of cooking wine, a little salt and mix well with your hands, put it in the refrigerator and marinate for 40 minutes
4. Prepare half an onion, half a green and red pepper, and two celery sticks together
5. Red green pepper Cut the onion into cubes and the celery into diagonal segments
6. Prepare six dried chili peppers, about 20 peppercorns, one star anise, two pieces of cinnamon, two pieces of fragrant leaves, and five slices of ginger
7. Put an appropriate amount of peanut oil in the pan, fry the chicken wings over low heat until both sides are golden brown and fish out the oil control (alternately fry on both sides, fry for a while)
8. Put an appropriate amount of oil in the pan and fry the spices from step 6 to bring out the aroma
9. Add a spoonful of watercress sauce and stir-fry until fragrant, add chicken wings and stir-fry twice
10. Sauté the celery a few times
<h1 class="pgc-h-decimal" data-index="26" > cold mixed with tender tofu</h1>
1: Put a piece of tender tofu in a box upside down into a deep dish
2: Prepare the sauce: 2 tbsp light soy sauce, 1 tsp sugar, 1 tsp chili oil, 1 tsp sesame oil, (pepper powder can be saved), 1 tsp vinegar stir well.
3: Prepare another 1 tbsp of fried peanuts, peel and crush them into pieces, and feel free to mix chopped coriander, green onion and minced garlic.
4: Put all the prepared sauces and ingredients into a tender tofu dish and mix well.
<h1 class="pgc-h-decimal" data-index="27" > shiitake rapeseed</h1>
Ingredients: 150g of small rapeseed, 8 shiitake mushrooms, 10g of blended oil, 2g of garlic, 5g of soy sauce, 10g of oil, 3g of salt
1: Wash the rapeseed and cut it out from the middle.
2: Wash and cut off the mushrooms.
3. Cut a few knives on the back of the mushroom to facilitate the taste.
4, rape into the boiling water pot blanched water off, do not forget to add a few drops of nutritionist and a little salt to the water.
5: Blanch the shiitake mushrooms in water.
6: Mix a little soy sauce, oyster sauce, salt, water and cooking wine into juice, cut some garlic and set aside.
7: Heat a wok and add an appropriate amount of nutritionist blended oil to heat, 50% heat into the garlic slices and simmer.
8: Add shiitake mushrooms and rape and stir-fry evenly.
9: Pour in the sauce and stir-fry well.
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