Stir-fried beef with pickled peppers
Ingredients: beef, pickled pepper, green onion, onion, peanut oil salt, soy sauce, ginger, cooking wine, chicken powder, tangerine peel to taste, pepper, garlic
method
1. Boil in water (put cooking wine and tangerine peel in water), add beef and blanch, start to slice;
2. Pickled peppers, shallots, onions and other ingredients are prepared;
3. Heat the pan, pour the oil, put the pepper, ginger, stir-fry the beef, start the pot; put the pickled pepper, onion, green onion, garlic, put it in the pot and sauté until fragrant;
4. Add beef and chicken powder, stir-fry; put salt, soy sauce, stir-fry evenly, collect the juice and start the pot;
Braised lion's head
Ingredients: 400g of pork filling (30% fat), 100g of flour (or minced steamed bun), a little ginger powder, a little five-spice powder, 1-2 star anise, a few fragrant leaves, 1 green onion, a little coriander, 1 spoonful of dark soy sauce, an appropriate amount of salt, an appropriate amount of sugar;
1. Mix the pork filling and flour that are fat and lean, (the taste is softer with the minced steamed bun), at this time you can add a little olive oil or sesame oil, but try not to add water.
2. After mixing well, mix salt, five-spice powder and ginger powder. Knead into meatballs that are smaller than eggs, (the shape is too large and easy to burn on the outside and undercooked on the inside), and if you are skilled, you can make them fresh when you get out of the pan.
3. Heat the oil pan, when the oil is about 60% hot, put the meatballs in, fry the golden brown and fish out. Pour out the remaining oil, add water, star anise leaves, vertically cut strips of green onions, a spoonful of dark soy sauce, sugar and salt to stew the soup.
4. Add the fried balls, simmer for about 15 minutes on medium heat, wait for two-thirds of the soup to be removed, basically it has been very flavorful, garnish with coriander, green onions, carrot grains, delicious and beautiful braised lion head is completed.
Miyopho crispy shrimp
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
Steamed pork ribs with soy sauce
Ingredients: Pork ribs, a pinch of tempeh, ginger, dried red pepper, green onion, soy sauce, cooking wine, sugar, starch.
1. Wash the tempeh with water to remove the salt from the surface and chop it with a knife. Finely chop the ginger, cut the dried red pepper into sections, and cut the green onion into small green onions.
2. After washing the ribs and controlling dry water, add crushed tempeh/ginger/soy sauce/sugar/cooking wine/starch to taste, mix well. Let stand and marinate for at least two hours (I sometimes marinate overnight for the next day and leave the fridge to cover).
3. Steamer water roll after the ribs even into the container into the drawer. After steaming for 20 minutes on high heat, sprinkle with dried red peppers and continue steaming for 10 minutes to turn off the heat. (If you want to be spicy, mix the peppers in the marinade).
4. Sprinkle the green onion out of the pot. The meat is tender and the soy sauce is enticing.