Minced potatoes
Ingredients: pork filling (remaining lion's head or dumpling filling), potatoes, green peppers, shallots, oil chili peppers, allspice powder, salt, garlic, chicken essence;
method
1. Meat filling, green pepper, shallots first cut well and set aside; potatoes shredded, soaked in water for 15 minutes to taste better; pour in the appropriate amount of salad oil, put in garlic and stir-fry until it changes color;
2. Add shredded potatoes, green peppers, add salt, five-spice powder, oil chili peppers and fry until the potatoes become soft, I like to eat crunchy, according to personal taste, should not be fried for too long. Add a small amount of vinegar shredded potatoes to taste more crisp;
3. Finally add the shallots, chicken essence, turn off the heat, stir-fry and out of the pan!
Stir-fry chicken
Ingredients: Chicken wings, shallots, ginger and garlic, dried chili peppers, tempeh, soy sauce, soy sauce, salt, chicken powder, pepper
Preparation steps:
1: Clean the chicken wings, chop into small pieces, put them in a basin, add pepper, corn starch and peanut oil and marinate for 10 minutes
2: Slice ginger and garlic, slice the shallots, cut the dried chili peppers into sections, and set aside 30 tempeh pieces
3: Add oil to the pot, sauté ginger slices, garlic slices and green onion over low heat, then add tempeh and dried pepper and stir-fry over low heat
4: Stir-fry the chicken on high heat a few times, and stir-fry the chicken to change color
5, then adjust the soy sauce, soy sauce stir-fry to color, add a little pepper and fry, if the chicken nuggets are too large period, you can add some water to boil it
6, finally, add less salt and chicken essence to fry into the flavor, put the green onion and fry a few times to break the raw can come out of the pot
Sauerkraut pork stew noodles
Pork belly 100 g, Northeast sour cabbage 100 g
Northeast Large Tappe 75 g, Ginger 4-5 tablets
60 g oil, 1 tsp dark soy sauce, 1 tsp cooking wine
Salt 1 1/2 tbsp, chicken essence, pepper
1 | soak in warm water at about 70 degrees Celsius for 7-8 minutes.
2 | pork belly cut into small square pieces.
3 | Northeast sour cabbage shredded.
4 | remove the soaked large pull, rinse with cold water and grasp by hand to prevent sticking.
5 | fry in a frying pan over medium heat, fry pork belly until it is broken, then add ginger slices and sauté until fragrant.
6 | add 1/2 tablespoon of salt, dark soy sauce and cooking wine until the meat is colored.
7 | stir-fry the sauerkraut, then add half a pot of water, bring to a boil over high heat and reduce heat until the water is 80% dry.
8 | finally add the peel, add half a spoonful of salt, stir-fry evenly, if the color is not dark enough, add a small amount of dark soy sauce, and finally add a small amount of chicken essence pepper to taste, and then start the pot when the water is almost completely dry.
Vegetable diced bun tofu
material:
Tofu, carrots, onions, green peppers, shiitake mushrooms, ham, tomato sauce, oyster sauce, salt, chicken essence, black pepper
method:
1. Shiitake mushrooms are soaked softly, and ham, onion, green pepper, carrots are cut into cubes and set aside.
2. Wash the tofu, cut into thick slices, put oil in the pan, heat it up and add the tofu, fry until golden brown on both sides.
3. Drain all the oil for fried tofu, the oil at the bottom of the pan is enough, put a spoonful of tomato sauce, a spoonful of oyster sauce and stir-fry over low heat.
4. Add onion, shiitake mushrooms, ham and diced carrots and sauté, add water, salt and black pepper and bring to a boil.
5. Add the tofu, bring to a boil over high heat, reduce the heat and simmer until the tofu is flavored, after about 5 minutes, the tofu is out.
6. The remaining soup, add water starch to outline, add green pepper and fry until it is broken, put some chicken essence, sesame oil Titian, pour on the tofu can be.