Sichuan fragrant potato roast pork ribs
Ingredients: 300 grams of pork ribs, 2 medium potatoes, 2 bell peppers, 30ml of Pixian bean paste, 2 spoonfuls of large ingredients, appropriate amount of peppercorns, 2 slices of ginger, 30ml of soy sauce, 15ml of cooking wine
method
1. Chop the ribs into small pieces, blanch them in water until they change color, remove and wash the blood foam, cut the potatoes (peeled) and bell peppers into pieces, chop some pixian bean paste, and chop the ginger
2. Heat the pan, pour in a little oil, add the blanched ribs, sauté until the color is a little golden, pour in the bean paste and ginger, stir-fry well, add soy sauce and sautéed wine
3. Pour boiling water over the ribs, add peppercorns and large ingredients, cover the pot, bring to a boil and simmer for 30 minutes
4. Pour in the potato pieces and continue for 5-10 minutes until the potatoes are cooked and the soup is dry
5. Pour in the green pepper cubes, turn off the heat and stir-fry well
Cold mix with celery peanut rice
Ingredients: 1 celery, 1 carrot, watery black fungus to taste, 2 peanut beans, 1 large ingredient, 3 grams of salt, 1 spoonful of light soy sauce, 1 spoonful of sugar, 2 spoons of aged vinegar, a little sesame oil, a little white sesame seeds
method:
Peanuts and fungus are soaked in water in advance, carrots and celery diced for later.
Bring water to a boil in a pot. Add the soaked peanut beans, a large ingredient, 2 grams of salt and cook, drain and drain.
Wash the carrots, peel and dice, and remove the leaves of the celery and wash and dice. Wood ear foam hair wash.
Bring water to a boil in a pot, then add fungus, carrots, and celery and cook for about 2 minutes to drain the water.
Put all the drained vegetables together, add salt, soy sauce, sugar, aged vinegar, sesame oil, mix well, sprinkle with white sesame seeds.
Crispy fried eggplant
Ingredients: 300 g eggplant, 120 g sticky rice flour, 60 g glutinous rice flour, 3 g salt, 1 g allspice powder, 10 g chives, peanut oil to taste.
1. Prepare ingredients, eggplant, sticky rice flour, glutinous rice flour, chives, five-spice powder, etc.
2: Wash the eggplant, cut into thick slices and soak in salt water for 3 minutes.
3: Drain and drain.
4: Add sticky rice flour, glutinous rice flour, salt, five-spice powder and chives to the appropriate amount of water and mix into rice milk.
5: Pour in the drained eggplant slices and wrap evenly over the rice milk.
6: Place sliced eggplant coated with rice milk into the mold.
7: Pour an appropriate amount of oil into the pot, the oil temperature reaches about 130 degrees, put the whole mold and eggplant together into the pan and fry.
8: Fry until automatic demoulding, flip the other side and continue to fry until golden brown, drain the oil.
Fried toon fish
Ingredients: 100 g toon, 2 eggs, 3 g salt, 1 serving of cooking oil
1, toon choose a bit, over cold wash;
2, put into a pot of boiling water to blanch the water, remember to add a little salt, blanch the water for one minute to fish out the cold, control the dry water;
3、Stir two eggs into a bowl and add toon;
4: Heat the oil, fry the toon over medium heat until golden brown and colored.