Private room pineapple grunting meat
Ingredients: 500g pork tenderloin, 1/4 pineapple, 1/4 green pepper, a little carrot, 1 tsp salt, a little pepper, 2 tbsp corn starch, 1 egg, a little sugar, a little tomato sauce, a little vinegar
method:
1. First cut the meat into small pieces, use a little salt, pepper and corn starch, grasp well, and feed well
2. Mix the fed meat evenly with the egg mixture
3. Wrap the meat dipped in egg mixture with corn starch
4. Put the meat into the frying pan, fry it over medium heat, and then fry it on high heat before coming out of the pan to color it
5. Cut the pineapple into moderately sized cubes and set aside
6. Cut the carrots and green peppers into moderate slices and set aside
7. Tomato sauce with water, sugar, and a little vinegar (it depends on what flavor you like)
8. After the sauce is boiled, the meat, pineapple, and ingredients are added
9. Finally, out of the pot, plate ~ ~ there is wood and drooling ~ haha ~ ~
Eight treasures fried rice cake
Ingredients: Ham 20g, Chicken Gizzard 20g, Winter Shoots 20g, Shiitake Mushrooms 20g, Shrimp 20g, Green Beans 20g, Dried Tofu 20g, Carrots 20g, Rice Cake 200g, Seafood Sauce 1 Teaspoon (15g), Sugar 1 Teaspoon (5g), Dark Soy Sauce 1 Teaspoon (5ml), Salt 1 Teaspoon (5g), Oil 30ml.
Recipe 1: Wash the ham, chicken gizzard, winter shoots, dried tofu, shiitake mushrooms and carrots separately, cut into 0.5 cm cubes, and cut the rice cake into 0.5 cm thick slices and set aside.
2, put the soup pot on the induction cooker, pour in water, press the boiling water button to boil, put in the ham diced, chicken gizzard, diced winter shoots, dried tofu, diced shiitake mushrooms, carrots, green beans and shrimp until cooked, soak in cold water, drain the water.
3: Put another wok on the induction cooker, pour in the oil, press the frying button, burn the oil until it is six ripe, put in the rice cake slices and fry slightly, fry on both sides until golden brown, set aside.
4: Heat the oil in the pot, add the blanched eight treasure ingredients and sauté until fragrant, pour in the fried rice cake slices and stir-fry evenly, add the seafood sauce, dark soy sauce, white sugar and salt and stir-fry for a while
Tricolor oyster canola flowers
Ingredients: 1/2 cauliflower 1 bell pepper 1 carrot 1 1 carrot 1 garlic salt 1 tsp dark soy sauce 1 tbsp oyster sauce Peanut oil to taste
Directions: 1: Boil a pot of boiling water, add a little salt to blanch the cauliflower for 1 minute
2. Fish out the cauliflower after boiling water in cold water and control the dry water for later use
3: Stir-fry the garlic cloves in peanut oil
4: After smelling the garlic, put the carrot slices and stir-fry evenly
5: Stir-fry the cauliflower over medium heat to make the carrots soft
6: Put the green peppers that have been cut
7: Add a small spoonful of salt, a small spoonful of light soy sauce and a large spoonful of oyster sauce to taste
8: Continue to stir-fry for about 1 minute on medium heat until the taste is infested, then turn off the heat
Stewed striped fish
Ingredients: with fish, eggs, flour, green onion, ginger, garlic, peppercorns, large ingredients
method
1. Clean up the striped fish and cut into segments. Use a paper towel to drain the excess water from the fish. I cleaned the scales of the fish relatively clean because I was not used to the taste. In fact, the scales of the fish with fish are more nutritious, and if you eat well, you don't have to clean it up so clean.
2. Mix the egg and flour into a thicker batter with a little salt in the batter. Wrap the fish segments in paste.
3. Put the fish portions wrapped in batter in a frying pan and fry them thoroughly in oil on both sides.
4. Because the fish has been cut with oil, in order to avoid excessive oil intake, I did not put any more oil when I burned the fish, and laid out the green onion, ginger slices, garlic, peppercorns, and large ingredients at the bottom of the pot.
5. Put the fish cubes on top of the condiments, pour in cooking wine, soy sauce, a little vinegar, sugar, a little salt, and add enough water. Simmer over high heat, boil the soup and then turn to medium heat. Finally, the soup is collected and plated.