Original title: Special period, give children more to eat this dish, vitamin c is 20 times the apple, crisp and delicious, than eating meat fragrant
The first course, small stir-fried meat from the farmhouse
Royalties
Pork belly 200g, red pepper 30g, green pepper 50g ginger 10g, green onion 10g, garlic 10g, dark soy sauce 3g, light soy sauce 5g, peppercorns 2g, chicken powder to taste, cooking wine 5g
method
1. Five flower wall wash slices.
2. Slice the green and red peppers, slice the ginger, green onion and garlic.
3. Wash and dry the pot, put the appropriate amount of oil into the pot, pour in pork belly, cooking wine, and stir-fry on high heat.
4. Sauté the pork belly and sauté it slightly, add ginger, green onion, garlic, peppercorns, soy sauce, and quickly stir-fry well.
5. Stir-fry the pork belly evenly, pour in the green and red peppers, add the right amount of salt and continue to stir-fry on high heat.
6. Green and red peppers are cooked in eight minutes, drizzled with soy sauce, water starch, seasoned and stir-fried with chicken powder, you can start the pot and plate
The second course, the heart of the white-seared vegetables
250g of vegetable hearts, 2 tsp light soy sauce, 1 tsp of sesame sesame oil, 1 tsp of ginger, a small amount of minced garlic, a small amount of salt, 1 tbsp of cooking oil
1. Remove the old leaves, rinse with water and soak for 10 minutes.
2. Prepare the ginger shreds
3. Garlic is not small
4. Bring a pot of water to a boil with a small amount of salt, a small amount of oil and ginger.
5. When the water is completely boiling, pour in the washed vegetable hearts. Turn over with chopsticks every 30 seconds
6. I cooked for about 2 minutes. Everyone should set the time according to the size of the vegetable hearts they bought. Remember not to cover the pot! Cook until just right.
7. Fish out the hearts of the vegetables and plate them. Place on top of boiled ginger shreds, minced raw garlic and evenly drizzle with 2 tsp of light soy sauce and 1 tsp of sesame sesame oil.
8. Heat the pan and pour in the appropriate amount of cooking oil. It is hot enough to smoke and drizzle hot oil on the heart of the dish
The third course, small stir-fried pork liver
1 pork liver, 1 handful of shallots, 3 red peppers, 3 brands of garlic, 1 spoonful of starch, 1 spoon of salt, 1 spoon of cooking wine, 3 slices of ginger
1. Rinse the pork liver with water, cut into thin slices, add starch, cooking wine (1 spoon) and marinate for 10 minutes
2. Rinse the marinated pork liver with water again and drain the water (in order to wash away the blood on the pork liver, then make the pork liver less sticky)
3. Finely chop ginger, garlic and red pepper
4. Cut the shallots into small pieces
5. Put more oil in the pan, add pork liver and stir-fry over low heat until it changes color
6. Add ginger, garlic and chili pepper, turn to high heat and stir-fry for 30 seconds
7. Add salt, cooking wine, vinegar and soy sauce and stir-fry for 30 seconds
8. Add the shallots before finally cooking and stir-fry for 30 seconds
9. Out of the pot
Fourth course, yellow stewed chicken
Fees:
3 chicken thighs, some shiitake mushrooms, some dried peppers, 1 small piece of ginger, 1 piece of garlic, light soy sauce, a little soy sauce, a small piece of brown rock sugar, a little salt, a little cooking wine
1. Wash and chop the chicken thighs, soak the mushrooms and squeeze out the water. Slice the ginger, dried chili peppers and garlic slightly chopped.
2. Add oil to the pot, add garlic, ginger slices and dried chili peppers
3. When the heat is high, add chicken nuggets to the pot and stir-fry quickly.
4. Add cooking wine, soy sauce and old soy sauce to stir-fry to color.
5. Add water to the pot without passing the chicken nuggets. Add - small pieces of brown rock sugar.
6. Add the shiitake mushrooms.
Simmer for 30 to 40 minutes on 7 high heat.
8. After the chicken nuggets are crispy, add a little salt to taste the soup
Fifth, stir-fry shredded squid
Squid shreds 350g, leek moss 150g, minced garlic and ginger not in an appropriate amount, Pixian watercress sauce in a small amount, corn flour in a small amount of raw soy sauce, salt, cooking oil
1. Wash the chilled squid shreds and prepare the ginger slices
2. Cook a pot of water, add squid, ginger slices, cooking wine and cook until the squid is rolled. About 3 minutes or so.
3 Prepare the seasoning: minced garlic, ginger wei, Pixian bean paste. 3 dried chili peppers. Goji water: soy sauce, corn starch, a small amount of water
4. Wash the leek moss and cut into 3 cm pieces
5. Rinse the squid shreds with water after blanching and cut into 3 cm pieces.
6. Heat the oil in a pan and heat the dried chili peppers for 30 seconds
After 7.30 seconds, add the garlic and ginger without bursting the aroma.
8. Add shredded squid and sauté for 1 minute.
9. Sauté the leeks and moss for 2 minutes.
10. Add the watercress sauce and sauté until cooked.
11. Finally, add an appropriate amount of light soy sauce and try to taste lightly. Before starting the pot, pour a small amount of sauce into the sauce.
The sixth way, braised rotten bamboo
Appropriate amount of bamboo, pork belly, spices (star anise, dried peppers, cinnamon, fragrant leaves, rock sugar), garlic will be appropriate, garlic seedlings
1. Dry bamboo is soaked in cold water for 12 hours (different quality of bamboo, foaming time is different), and cut into suitable length and length segments after foaming.
2. Cut the pork belly into diced meat, spices (star anise, dried chili peppers, cinnamon, fragrant leaves, rock sugar), garlic seeds to taste
Heat 3 pots to remove the oil, pour in the diced pork belly and sauté over low heat until the diced pork belly discoloration oil spills. Add an appropriate amount of rock sugar and add the right amount of water to sauté over low heat. When the water is dry, turn the heat to high and sauté to bring out the caramel color
4. Pour in the star anise, cinnamon, fragrant leaves, dried peppers, add the right amount of water, stir-fry dry water on high heat to stir-fry the aroma of spices. After the water is fried, the heat allows the pork belly to stick to the sugar color, pour in the tofu bamboo, and sauté the water vapor and bean smell of the rotten bamboo. Add the right amount of old soy sauce and stir-fry evenly and color.
5. Add the right amount of level to the tofu bamboo, then add the appropriate amount of salt, ginger slices and garlic, cover the pot and simmer for 5 minutes, open the lid after 5 minutes, add the appropriate amount of pepper and stir-fry evenly, pour in the garlic seedlings, add the appropriate amount of chicken essence and stir-fry evenly, delicious.
Seventh, dry incite beans
The amount of a plate of beans, half a bowl of pork foam, 6 dried peppers, 5 or 6 peppercorns, about 10 peppercorns, light soy sauce, dark soy sauce, green onion, ginger and garlic, salt, and sugar
1. Make oil in a pan, cook beans on low heat, fry until the skin is slightly wrinkled and slightly charred, and set aside
2. The meat foam is evenly grasped with a little old pump, sautéed in oil until it changes color, and set aside
3. Make a small amount of oil in the pot, 70% heat, add peppercorns and peppercorns over medium-low heat to fry the aroma, add dried chili peppers and stir-fry until fragrant, then add onion, ginger and garlic minced to stir-fry
4. Pour in the meat foam, beans, stir-fry a few times, add a little soy sauce, soy sauce, salt, sugar, stir-fry for a while