Beef with sauerkraut
make:
1. Take the beef tenderloin and cut into slices, add salt, cooking wine, egg white and corn starch to the bowl and sizing, and set aside. Cut the sauerkraut of the Miaojia fish into small pieces.
2. Boil the water in the net pot, first put the beef slices to break off, fish out and then put the fish sauerkraut pieces into the water, pour out the drainage and set aside.
Heat oil in a pan, sauté slices of ginger, garlic and fish sauerkraut, bring to a boil with fresh soup, add salt, pepper and MSG to taste.
3. Simmer the sliced beef in a pot, put it in a soup bowl and sprinkle with green onions, and finally scoop some hot oil to stir the green onions and serve them together with a saucer of simmered peppers.
Fight chickens among chickens
This dish is home-styled with roasted pepper flavor. Before making, it is necessary to make pickled pepper ingredients, that is, 1000 grams of pickled peppers, 1500 grams of wild mountain peppers, and 1200 grams of pickled ginger, change the knife into marbles and mix, and then ferment for 10 days.
1. When cooking, change half of the net running pheasant into a knife into a piece. Take half of the 200 grams of two wattle green peppers to make roasted peppers and cut them into cubes, and cut the other half directly into pieces. 250 grams of potatoes are cut into pieces, and 120 grams of beans are folded into knots.
2. Put vegetable oil in the pot, first add chicken nuggets and sauté until five minutes cooked, then add 10 grams of minced yellow ginger, 30 grams of garlic, 100 grams of fermented pickled pepper and 20 grams of bean paste, stir-fry fragrant and mix with water, add salt, sugar, chicken essence, monosodium glutamate, etc. to adjust to the homely taste, then pour into a small pressure cooker, add potato nuggets, four seasons of beans and roasted pepper segments, press together for 4 to 5 minutes and then leave the heat.
3. When cooking, take the net pot and put the vegetable oil, add the green pepper pieces and a little salt and stir-fry until the juice is bright, and then pour in the pressed chicken nuggets, potatoes and beans together until the juice is bright, and drizzle the pepper oil, which can be served in a hot stone pot.
Duck fried matsutake potatoes with radish rolls
The matsutake potatoes are crispy on the outside and tender on the inside, with the texture of quicksand, blending the rich flavor of left-handed sausage with the natural freshness of vanilla pepper. Paired with crispy radish rolls, the sweet and sour is both refreshing and appetizing, as well as relieving some of the grease from fried foods.
Ingredients:
500 g potatoes, 400 ml fresh milk, 100 g white radish, 300 carrots, egg mixture to taste
seasoning:
2 grams of thyme leaves, 0.2 grams of coarse black pepper powder, 0.2 grams of flavored sour plum flavored syrup, 500 grams of mcg, 200 ml of purified water, a little matsutake oil, 5 grams of salt, duck oil to taste
method:
1. Wash and steam the potatoes, peel them and use a tool to crush the potatoes into a fine puree. Add a little duck oil to the pot, sauté the sautéed left-handed sausage, then add the flavored thyme leaves, the delicious black pepper, milk and mashed potatoes in turn, mix well and season, and finally add the matsutake oil, pour into a deep dish, freeze and set aside.
2. After washing and peeling the white radish and carrots, use a peeler to form long slices of the same thickness, marinate with a little salt, squeeze out the water, add delicious cold plum flavor syrup and pure water, and then marinate overnight.
3. Cut the frozen mashed potatoes into chunks, wrap them in a delicious wrap and egg mixture, fry them in a frying pan until golden brown, and serve with radish rolls.
tips
When making mashed potatoes, you can use a blender and milk to beat well and then siev through the sieving to ensure that the taste of the mashed potatoes is smooth and smooth.
Three cups of bullfrogs
raw material:
250 grams of pure bullfrog meat, 50 grams of green and red pepper knots, 40 grams of shiitake mushrooms, 20 grams of shredded onion, 10 grams of coriander, 25 grams of ginger slices, 10 grams of diced green onions, 10 grams of garlic cloves, salt, soy sauce, oyster sauce, sesame oil, golden orchid oyster paste, sugar color, salad oil
1. Chop the bullfrog into pieces, put it into a pot of oil that burns to 40% heat and slide until it is seven minutes cooked, set aside.
2. Heat the sesame oil in the pot, add ginger slices and garlic cloves and stir-fry until fragrant, then stir-fry the green and red pepper knots, shiitake mushrooms, diced shallots and bullfrog pieces, add cooking wine, soy sauce, oyster sauce, golden orchid oil paste and a little water later, bake for 3 minutes on low heat until the juice is collected, put out of the pot in a pot with coriander and onion shreds, put it on the pot stove for 1 minute, and then pour in the sesame oil to serve.
Pot of braised pork
1. Heat the net pot with cooking vegetable oil, first add the boiled braised meat pieces and fry until the surface is crisp, remove the draining oil, and then put it into the pan and fry until it is golden and crispy, fish out the draining oil, and set aside.
2. Leave the bottom oil in the pot, put in the dried chili festival, peppercorns, ginger slices, garlic slices and onion knots to stir-fry, add the green and red pepper pieces and onion pieces and fry the raw, put in the fried braised meat pieces and the pot pieces, cook in the sweet and sour sauce made of salt, monosodium glutamate, chicken essence, soy sauce, sugar and vinegar, and fry on high heat until the juice is flavored, pour the appropriate amount of sesame oil, and put it on the pan.
Pearl balls
300 grams of minced pork, 1 egg, 5 grams of minced shallots, 5 grams of minced ginger, glutinous rice, salt, monosodium glutamate, white pepper, corn starch
1. Wash the glutinous rice, soak it in a basin of water for 2 hours, pour out the drain and set aside.
2. Pork minced pork basin, add salt, monosodium glutamate, white pepper, white onion, minced ginger, eggs and corn starch, stir well into a meat grits.
3. Squeeze the mixed grits into walnut-sized balls, roll them over a layer of glutinous rice, then place them in the steamer basket, one by one, place the steamer basket on a pot of boiling water and steam on high heat for 15 minutes until it is cooked.
Fragrant elbows
1. Remove the boneless elbow from the pot of water, add a layer of soy sauce to the skin of the elbow and add it to the hot oil pan. After the oil is popular, remove it and put it in a pressure cooker, add stick bones, shiitake mushrooms, ham, winter shoots, sugar, salt, chicken essence, pepper, cooking wine and fresh soup, and press for 30 minutes before leaving the heat.
2. Set aside the oyster mushroom and shiitake mushroom flying water. The quail eggs are boiled and peeled off, fried in oil until golden brown, then transferred to the broth pot and simmered for a while.
3. Put the pressed elbow in the buckle bowl, add shiitake mushrooms, oyster mushrooms and then turn them into the plate, place the simmered quail eggs around it, and after the original juice in the pot is hooked, drizzle the elbow on top.