Iron plate cowboy bone
Ingredients: Cowboy bone 300 g corn cob 200 g cucumber 80 g enoki mushroom 50 g leek 80 g onion 50 g black pepper juice 30 ml vegetable juice 20 ml garlic paste 50 g butter 50 g ginger slices, green onion knots, cooking wine, pepper powder, salt, edible alkali each appropriate amount
method:
1. Add salt, alkali (a little), cooking wine, ginger slices, green onion knots, pepper powder, black pepper juice and marinate overnight. Cut the cucumber into slices, cut the mushrooms and leeks into sections, and cut the onions into strips, and set aside.
2. Put a frying pan on the fire, heat the butter, fry the marinated cowboy bones until it is five minutes cooked, take it out and cut into small pieces and set aside. Steam the corn on the cob and cut into small round pieces 1 cm thick.
3. Put a layer of butter on the bottom of the iron plate, add the onion shreds, put the cowboy bone pieces on the surface, put a row of corn blocks in the middle of the iron plate, and add cucumber slices, enoki mushroom segments, and leek segments on the other side of the iron plate.
4. Pour black pepper juice over the ribs of the teppany meat, cucumber slices, enoki mushrooms and leeks with vegetable juice and garlic sauce. Cover the pot and set it on the heat for 5 to 6 minutes, and then you can cook the ingredients.
Roasted chicken with tea tree mushrooms
Ingredients: chicken, tea tree mushrooms, bean paste, ginger, soy sauce, sugar, salt, balsamic vinegar, sesame oil, chicken essence, peppercorns, white wine
method
1: Wash and dry chicken, wash and dry tea tree mushrooms, slice ginger.
2: Boil water in a pot, bring the peppercorns to a boil, add the chicken and blanch the water, open the water into a tablespoon of white wine and bring to a boil again.
3: Remove the chicken from the pan and wash and drain.
4: Put oil in the pot and sauté the tea tree mushrooms until the water is lost, and the appearance is slightly dry. Serve for later.
5: Fry the chicken over medium heat in the remaining oil. Put in the chicken for a while, wait a minute or so to shake the pan, the meat is loosely separated, and continue to fry until the chicken is yellowish.
6: Add the bean paste and ginger slices and continue to fry until the sauce and chicken are evenly coated. Add 1 tablespoon of light soy sauce and 1 teaspoon of sugar. Stir-fry evenly, submerging the chicken with water.
8: Bring to a boil over medium heat until the soup is halved. Add the tea tree mushrooms, 1/2 teaspoon salt. Continue to burn on fire.
9: Drain the soup slightly, put 1/3 tbsp balsamic vinegar, 1 tsp sesame oil, 1/2 teaspoon chicken essence and stir-fry evenly.
Beer roast chicken
Ingredients: chicken, green pepper, onion, thousand sheets, oil, salt, rock sugar, soy sauce, soy sauce, beer
1. Sauté the onion in a frying pan until translucent, pour in the drained chicken nuggets and stir-fry until the surface is slightly yellowish.
2. Pour in a whole bottle of beer, light soy sauce, dark soy sauce and rock sugar, simmer over low heat for about 20 minutes, until the chicken is soft and rotten, pour in the blind knots, and add salt according to taste.
3. Cook until the 100 pages are flavored, add the chopped green peppers and collect the juice on high heat.
Assorted silver buds
Ingredients: 250 g of mung bean vegetables. 20 grams of carrots, 10 grams of coriander stalks, 20 grams of shiitake mushrooms, 20 grams of winter shoots.
1, mung bean vegetables choose to wash clean, quickly blanch the water, fished into the cool boiling water to cool, control the water and set aside.
2: Wash the parsley stalks and cut into small pieces. Wash the carrots, peel them, cut them into thin strips, blanch them, cool them, and control the water.
3: Shred shiitake mushrooms, blanch in water and cool. Winter shoots are shredded, blanched and cooled.
4, put the processed main ingredients together, add salt and marinate for 10 minutes, control the water, and then add chicken powder and sesame oil to mix well