Chestnut curd bamboo pot
Ingredients: Chestnuts, curd bamboo, shiitake mushrooms, green pepper blocks, red pepper pieces, parsley segments, ginger slices, salt, mushroom powder, soy sauce, pepper powder, sesame oil
method:
1: First put the chestnuts in boiling water and boil for a while, take them out while hot, peel them and wash them, put them in the steamer basket to steam, take them out and set aside.
2: Soak the bamboo in warm water for half an hour and then cut into sections, control the dry water, fry it in oil until golden brown and fish it out, and then put it into the pot and set aside.
3: Put a little oil in the net pot, add ginger slices, shiitake mushrooms, green pepper pieces, red pepper pieces, parsley segments, sauté the aroma and add the bamboo that flies over the water.
4: Add water, add steamed chestnuts, add salt, mushroom powder, soy sauce, pepper, adjust the taste, drizzle with a few drops of sesame oil.
5: Pour the pot into the pot, then put the pot into the small stove and boil, hook a little sauce. Serve with a little cilantro garnish
Dried pot of green shoot bacon
Ingredients: 500 g of spring shoots, 300 g of bacon. Seasoning 20 grams of spicy girl sauce, Sichuan pickled pepper 30 grams, cooking wine 10 grams, chicken essence 3 grams, sesame oil 10 grams, salad oil 50 grams, broth 100 grams, coriander 50 grams.
method
1: Cut the spring shoots and bacon into 0.5 cm slices, then put the spring shoots in boiling water and heat for 30 seconds to take out for later; the bacon is also put into boiling water and heat for 3 minutes before taking out.
2: Cut the parsley into 1 cm long pieces and put the pickled pepper into a dry pot at the bottom.
3, take another pot into the salad oil, when it is 70% hot, put in the bacon on high heat to simmer the aroma, put the spicy girl sauce, bamboo shoot slices on high heat and fry (time is about 2 minutes) and then cook the cooking wine, broth and use medium heat for 1 minute, put the chicken essence to season and pour it into the dry pot, sprinkle with coriander, drizzle with sesame oil.
Fried chicken in sauce
Ingredients: 1 piece of chicken breast, 1 cucumber, 3 spoons of sweet noodle sauce, 1 spoonful of sugar, a little white pepper, 1/2 egg white, 1 spoonful of starch, green onion, ginger and garlic to taste
1. Cut the chicken breast into small pieces about 1 cm square, add half an egg white and 1 spoonful of starch and grasp well. Marinate for 10 minutes.
2. Cut the cucumber into cubes and set aside.
3. Put the appropriate amount of oil in the pot, heat the oil and stir-fry the marinated chicken until the chicken is white. Serve and set aside.
4. Add 1 spoonful of sugar to the sweet noodle sauce and mix well.
5. Put an appropriate amount of oil in the pot, heat the oil and add the shallots, ginger and garlic to simmer. Then pour in the sweet noodle sauce and stir-fry well. Be sure to stir-fry over low heat, otherwise it is easy to fry the paste.
6. Pour in the diced chicken and stir-fry well. Make the diced chicken evenly coated with sauce.
7. Pour in the diced cucumber and stir-fry for about half a minute.
Fish and shrimp
Ingredients: shrimp, cooking wine, seafood soy sauce, sugar, balsamic vinegar, water, salt, chicken essence, garlic, dried chili peppers
1, sweet and sour sauce: cooking wine, seafood soy sauce, sugar, balsamic vinegar, water, salt and chicken essence, mix well.
2: Heat the pan in oil, sauté the minced garlic until golden brown, add the shrimp and stir-fry evenly, until the shrimp become red, add the dried chili pepper and stir-fry well.
3: Add the mixed sweet and sour sauce, collect the juice on high heat, and stir-fry well.