Colonel's chicken nuggets
Ingredients: 1 piece of chicken breast, 1/2 tbsp salt, 2ml cooking wine, 2 pieces of pepper, 2ml sesame oil, a small amount of egg white, deep-fried pulp, sweet salad dressing.
method:
1. Wash the chicken breast;
2. Beat the meat puree with a blender;
3. Chicken puree, add ginger juice, salt, pepper, a small amount of egg mixture and stir well;
4. Drop a few drops of sesame oil, put it aside and marinate for a while;
5. Press the mold into a favorite shape;
6. Chicken patties are wrapped in starch and fried pulp;
7. Finally, fry on low heat until golden brown, and fill with dry oil.
Wood ear fried meat slices
Ingredients: 200 g lean meat, 15 g dried fungus, 3 tbsp cooking oil, 1 green onion, 1 piece of ginger, a little cooking wine, 2 tbsp light soy sauce, 1 egg, 1 tbsp corn starch, a little pepper
1. Slice the lean meat, add salt, cooking wine, pepper, egg and corn starch, and grasp well.
2. Heat the pan with cold oil, add the slices of meat, fry until it turns white and discolored, then cook the cooking wine to remove the fish.
3. Add five-spice powder, salt and green onion and sauté until fragrant. Stir-fry in the fungus and radish slices. Add the soy sauce, a little water and simmer slightly.
4. Cook until the fungus is ripe, then turn off the heat, drizzle with a little sesame oil, and sprinkle the appropriate amount of green onion again to add flavor.
Chicken gizzard fried with garlic moss
Food: Chicken gizzards, garlic, millet peppers, peppers, shallots and ginger, salt, soy sauce, sesame oil, chicken powder
Production Process:
1: Cut the chicken gizzard into slices after cleaning and tidying, wash the garlic table and millet pepper and cut into segments, and remove the seeds and cut into strips
2: Bring the chicken gizzards to a boil, put the chicken gizzards into the pot and blanch the water for a while, then remove the cool and dry water
3: Add oil in the pot, stir-fry ginger slices and garlic into aroma, add chicken gizzard and stir-fry twice, add a small amount of soy sauce and sesame oil and stir-fry well
4: Then put in the garlic table and sauté on high heat until it is broken, add the pepper and millet pepper, add the appropriate amount of salt and chicken essence powder, stir-fry well and then you can start cooking.
Sautéed sausages with carrots
Ingredients: 100g sausage, 150g broccoli, 1 carrot, 1 green onion, 2 cloves of garlic, 2 slices of ginger, 15 peppercorns, 1 teaspoon bean paste, 1 teaspoon tempeh sauce, 1 teaspoon light soy sauce, 1 teaspoon sugar
Directions: 1. Break the broccoli into small flowers and soak in salt water, about 30 minutes, rinse well, slice the sausage, peel and slice the carrots and set aside;
2. Pour oil into the pot, after the oil is 60% hot, add the peppercorns and stir-fry, then add the onion, ginger and garlic to simmer the aroma, turn the heat down, put in the watercress sauce, and sauté the red oil;
3. Add the sausage to stir-fry, then add the broccoli and carrots in turn, stir-fry;
4. Pour in the soy sauce, add tempeh sauce, sauté until fragrant, add sugar to freshness before cooking, you can.