Red pepper stuffed meat is a local traditional dish in Hunan, Hainan and other provinces, belonging to the Hunan cuisine, but there is also this dish in Hainan, the taste of making is different from the taste of Hunan, the most important thing is the selection of peppers. The red pepper stuffed meat is refined with Chicken Mountain pickled pepper, and it has the spicy flavor of the pickled pepper, which is exquisite and transparent, and pleasing to the eye. The color and flavor are complete, the meat is tender, spicy and delicious.
Stuffed meat with red peppers
Ingredients: pork filling, red pepper, egg, salt, pepper, cooking wine, green onion ginger, oil consumption, soy sauce, sugar, fragrant leaves, star anise Method 1, chop the onion and ginger into small pieces, prepare an empty bowl, add meat filling, add salt, pepper, cooking wine, oil consumption and stir evenly, and finally beat into an egg white and stir; 2, red pepper to remove seeds, cut from the middle, stir the meat filling, and stuff it into the red pepper; 3, pour the bottom oil into the pot, put the red pepper stuffed with meat filling, the exposed meat face down, fry until it is set, then turn over and fry until the red pepper tiger skin, and finally add the fragrant leaves and star anise Pour in the right amount of warm water, add sugar, bring to a low heat on high heat, simmer for about 10 minutes, and collect the juice on high heat
Roasted pepper eggplant
Ingredients: 8 green peppers, 2 millet peppers, 2 eggplant, 2 garlic (finely chopped), balsamic vinegar, sesame oil, soy sauce, rattan pepper oil, salt, monosodium glutamate. Directions: 1: Wash the eggplant, cut into strips and steam on a steamer. Green and millet peppers are roasted over a fire (in a pot shape) and cut into fine granules. 2, put the eggplant on the plate, put the green pepper and millet pepper granules on the eggplant, 3, then put the garlic grains, salt, balsamic vinegar, sesame oil, soy sauce, rattan pepper oil, monosodium glutamate.
Tempeh mixed with clams
Ingredients: clams; garlic; soy sauce; vinegar; sesame oil; green onion; ginger; dried red pepper; tempeh; Recipe 1, after the clams are cleaned, soak in lightly salted water for 1 hour to remove the sediment; put into the pot, add unused water; bring to a boil over high heat; peel the shell to remove the meat, and tear off the black line on the outer edge of the clams. 2: Wash the clams with the original soup filtered by precipitation, drain them, pat the garlic flat and chop them, add soy sauce, vinegar and sesame oil to mix into the sauce, pour on the clams and mix well. 3: Cut the green onion and ginger into strips, cut the dried red pepper into sections, chop the tempeh, fry the chives, ginger, dried red pepper and tempeh in a frying pan, pour on the mixed clams, sprinkle with coriander segments, and mix well.
Stir-fried beef with leeks
Ingredients: 1 handful of leeks, 1 piece of beef, 2 pieces of garlic, 1 slice of ginger, salt, 1 spoonful of light soy sauce, 1 spoonful of cooking wine, a little starch, pepper, chicken essence. Directions: 1:1.1.2. Prepare leeks, beef, garlic and ginger slices. 2: Wash the beef and cut into thin strips, add a little salt, 1 spoonful of soy sauce, 1 spoonful of cooking wine, a little starch, and pepper. 3: Stir well, marinate for more than 15 minutes, mince the ginger and garlic. 4: Wash the leeks, cut into sections and plate for later. 5: Heat the oil in a wok, add ginger and garlic and stir-fry until fragrant, add the marinated beef strips. 6, non-stop rapid stir-frying, when the beef changes color, add leeks. 7: Add a little salt, stir-fry the leeks for a while. 8, these two things are fried together, the nutrition is delicious and super simple, the most suitable for the New Year cold to eat.
Spicy eggplant box
Ingredients 2 eggplant, 100 grams of minced pork, oil, 2 grams of salt, 5 grams of chopped green onion, 5 grams of minced ginger, 5 grams of minced garlic, 6 grams of soy sauce, 40 grams of flour, 22 grams of corn starch, 0.5 g of white pepper powder, 3 grams of chili noodles, 0.3 g of baking powder Method 1.Fill the inside of the eggplant slices with half of the minced onion and ginger, 3 g of soy sauce, 1.5 g of salt, 2 g of corn starch and white pepper powder, stir in one direction 2. Wash the eggplant and cut into blades (pictured), finish smearing the starch on the inside of the eggplant slices 3. Fill in the meat filling, Gently press 4.Put it on the plate and set aside 5.Put 40g of flour, 20g of corn starch, 0.5g of salt, 0.3g of baking powder in a bowl, slowly add water to make a slightly thicker batter (the amount of water is about 60g) 6.Wrap the eggplant with filling on the batter 7.Heat the oil in the pot and turn it to low heat, put the eggplant box wrapped in batter into the frying pan and fry it 8.Fry until golden brown on both sides to fish out 9.Leave a little bottom oil in the pot, sauté chives ginger and garlic 10.Pour in 2g of raw soy sauce and stir-fry for a while 11. Pour in the fried eggplant box, then sprinkle with chili noodles and stir-fry evenly to get out of the pot 12.Be sure to eat it while it is hot before it is crispy and tender on the inside, and the taste is good
Small stir-fried vegetarian four hi
【Required ingredients】 1 piece of dried white beans, 1 carrot, 1 lettuce, 10 grams of dried fungus, 3 slices of ginger, 3 grams of salt, pepper, 1 gram of soy sauce, 1 gram of sesame oil, 10 grams of vegetable oil. 【Preparation steps】 1. Cut the lettuce into diamond-shaped slices, add thin salt to kill the water for 5 minutes, rinse and drain. 2. Wood ear fungus, dried tofu split thin slices, carrots cut into diamond shapes, all blanched for 2 minutes and then drained. 3. Heat the pan with oil, add ginger slices and stir-fry until fragrant, add all the ingredients, stir-fry a few times and add seasonings to stir-fry well. 4. Cook over medium-low heat and cover and simmer for 2 minutes, add sesame oil and stir-fry evenly out of the pan.