35 recommended dishes, try to cook a few dishes for your family
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live plainly finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!
Three-color fried shrimp
Ingredients: 350g shrimp; 30g cucumber; 30g carrot; 30g corn kernels; 1 tablespoon oil; 1 teaspoon salt; 1 teaspoon white wine; 2 teaspoons starch
practice
Clean the shrimp, remove the shrimp line, add 1 teaspoon salt, add 1 teaspoon white wine, mix well, marinate for 15 minutes
Add 2 tablespoons of starch to the marinated shrimp
Grab and mix evenly
Carrots and cucumbers, washed and diced
Add 1 tablespoon of oil to the pot. When the oil is hot, put it in the pan and fry the shrimps. Remove the shrimps when they change color.
Add a little oil in another pot, fry the carrots and cucumbers until they are broken
Add a pinch of salt, add corn kernels and stir fry
Then add the pre-fried shrimp, stir fry evenly, then turn off the heat
Slippery Egg Shrimp
Ingredients 200g shrimp; 4 eggs; 2 chives; 3 tablespoons water starch; 1/2 teaspoon salt; 1 teaspoon cooking wine; 1 tablespoon egg white; 1 teaspoon corn starch; a little white pepper
Method: Mix the shrimp with a little salt and let it stand for 5 minutes, then wash off the salt (the surface mucus can be washed away by scratching and washing with salt first, so that the fried shrimp will be crisp and delicious); use kitchen paper to absorb the water Dried shrimp, if the water is not absorbed, it is not easy to adhere to the marinade when marinating
Add salt, cooking wine, and egg whites to the dried shrimp and stir well, then add cornstarch, mix well and marinate for a while
Beat the eggs, add seasonings (1/2 tsp salt, a little white pepper) and mix evenly, cut the shallots into chopped green onions, stir the water and starch well and prepare; boil a pot of boiling water, put the marinated shrimp into the pot, slightly Blanch until medium rare (about 30 seconds), set aside
Put the blanched shrimp into the egg mixture, add chopped green onion, water starch and mix well
Take 2 tablespoons of oil, after the oil is hot, pour in the egg juice mixed with shrimp, do not turn it at first, if you feel that the egg liquid starts to solidify, use a spatula to quickly scramble the eggs in circles, etc. As soon as most of the egg mixture is solidified, turn off the heat and put it on the plate to avoid the eggs being too cooked and not smooth and tender.
Spicy Duck Gizzard
Ingredients: 300 grams of duck gizzard or chicken gizzard, 5 green peppers, 5 red peppers, 5 garlic, 2 garlic (sliced), 1 small piece of ginger (sliced), 1 small piece of green onion (sliced) A little starch 1 tablespoon Huadiao wine or cooking wine 1 tablespoon sugar 1/2 teaspoon pepper powder 1/2 teaspoon white pepper powder 1/3 teaspoon salt
practice:
Rub the duck gizzard with salt, tear off the yellow film and white tendons on the surface, drain and cut into slices;
Put the sliced duck gizzard into a bowl, add Huadiao wine, 1/2 amount of ginger slices, dark soy sauce, white sugar, pepper powder, pepper, salt, starch, and marinate for 10 minutes with your hands;
Wash the green peppers and red peppers, remove the stems and cut them into segments of about 1 cm;
Heat the wok, pour the oil, add Chinese prickly ash, dried chili, the other half of the ginger and garlic after the oil is hot and saute until fragrant;
Pour in the duck gizzard pieces and quickly stir-fry until a little discolored, then pour in the chili sections and stir-fry on high heat for about 1 minute, add a little old soy sauce and stir-fry well, turn off the heat, put in the shallot slices and stir-fry evenly after turning off the heat.
Steamed egg with clams
Ingredients: 2 eggs, 10 clams, 3g salt, 1/2 spoon cooking wine, 2 slices ginger, 1 spring onion, 1 spoon vegetable oil, 1/2 spoon steamed fish soy sauce, 1g pepper
practice:
Prepare the ingredients--soak the clams in light salt water for half a day and wash them.
Boil the clams in water and remove them. (Don't pour out the water)
Beat the eggs well, add some salt, cooking wine, ginger water, chopped green onion, pepper, vegetable oil, water for cooking clams, stir well. Steam for about 5 minutes.
Put down the clams and steam for another 3 minutes.
Pour some steamed fish soy sauce.
Dried Cuttlefish Roasted Trotters
Ingredients: pork trotters, dried cuttlefish, ginger, cooking wine, soy sauce, star anise
practice
Wash the pig's trotters, put cold water into a pot, add ginger and blanch, remove and drain. Dried fish is soaked in advance, deboned, washed, and cut into thin strips.
Preheat the pressure cooker, pour a little oil, add the trotters that have been blanched in water and stir-fry for a while, add cooking wine, add boiling water, the water is less than two-thirds of the trotters, and add an appropriate amount of soy sauce.
Put in an star anise and dried cuttlefish. After SAIC, turn down the fire power and press for 10 minutes, then turn off the fire.
After exhausting, turn on medium heat again, cook until the soup becomes less and thicker, add a little salt to taste according to your own taste, and stir fry evenly.
Fried Pork Crispy Bones with Green Peppers
Ingredients: Crispy pork bones, green peppers, garlic, a small spoon of bean paste, a little sugar, a little salt, a little black pepper, a little cooking wine
practice:
First clean the crispy pork bones, then add cooking wine, black pepper, and a little salt to marinate for about 10 to 15 minutes to remove the fishy smell of the meat;
Put the marinated meat in a pot, add water, turn on high heat, turn to medium heat after the water boils, and cook for 5 to 8 minutes. After the meat is basically cooked, take out the meat for later use;
Let the cooked meat cool to room temperature, then cut into slices of moderate thickness;
When cutting, make cross-cuts perpendicular to the direction of the texture of the crispy bones and meat;
Take a frying pan, add a little oil, turn on a low heat and sauté the garlic slices until golden brown. Add the sliced meat, stir fry for a while on medium heat until the meat is slightly discolored;
At this point, add shredded green pepper, turn on high heat and continue to stir fry until the surface of the meat slices is golden brown. Turn the heat down, add a teaspoon of bean paste and a tablespoon of sugar, stir fry evenly and turn off the heat. Add some salt and mix well.
Broccoli and Clam Porridge
Ingredients: broccoli, clams, glutinous rice, oil, salt, cooking wine, chicken essence, pepper, ginger
practice
Wash the glutinous rice, soak for about 30 minutes, rinse the clams, wash the broccoli and cut into small florets.
In a casserole, add an appropriate amount of water, add the glutinous rice, bring to a boil over high heat, turn to low heat and cook for about 30 minutes.
Put oil in the pot, put down the shredded ginger, stir-fry the broccoli, and when the broccoli changes color, put down the clams.
Add cooking wine, salt and stir well, pour out, put the broccoli into the casserole, and continue to cook on low heat for 5 minutes.
Season with salt, pepper, chicken essence and enjoy.
cold three silk
Ingredients: carrots, tofu skin, vermicelli
Practice: 1. Cut carrots into filaments, cut the tofu skin with a knife from the middle, then cut into filaments, and cut garlic into minced garlic for use.
Pour a little oil into the hot pan. When the oil temperature is 50% hot, add the shredded carrots, stir fry over medium heat until the color becomes darker, then take it out and put it into the container together with the shredded tofu.
Boil the vermicelli in the pot. After the vermicelli is cooked, put it in cold water and remove it to dry.
Add salt, soy sauce, balsamic vinegar, sugar, chili oil, minced garlic, and finally sprinkle in white sesame seeds and mix well.
Dried Squid
Practice: 1. Cut the fresh squid into strips, hang the crispy pulp evenly, then put it into a 50% hot oil pan, fry it until the surface is golden brown and the inside is cooked, then pour it out and drain the oil.
Put the tea tree mushrooms into the hot oil pan, fry them until they are dry and fragrant, then remove and set aside.
Put the cooked vegetable oil in the pot and heat it up, add the bean paste and stir-fry until fragrant, put in the dried chili section and Chinese pepper and fry until fragrant, then add the green pepper section, chive section and tea tree mushroom and stir-fry together, add fresh squid and add salt , soy sauce, monosodium glutamate and chicken essence, stir well and serve.
Pan-fried Chicken Patties
Materials: chicken breast, onion, mushroom, salt, flour
Practice: 1. Wash the chicken breast, first cut it into cubes, then change the knife and chop it into puree.
Mushrooms, onions, washed and chopped separately.
Put a little oil in the pot, sauté chopped onion over low heat, then add chopped mushrooms and fry until cooked.
Add an appropriate amount of water to the minced chicken, stir in a wreath in the same direction with chopsticks, then add chopped mushrooms and onions, salt and flour in turn, and stir well for later use.
Finally, knead the mixed meat filling into small round cakes with your hands, put them in a frying pan, and fry on low heat until golden brown on both sides.
Pig ears with squash
Ingredients: Braised pork, cucumber, coriander, salt, chili oil, garlic, light soy sauce, rice vinegar, sugar
practice:
After the required ingredients are ready, we wash the cucumbers and coriander and cut them into shreds. If the garlic is directly minced, we will cut the pig ears into shreds;
Put shredded pig ears and shredded cucumber into a large bowl, add coriander, minced garlic, salt, sugar, chili oil, and sesame oil, then add soy sauce and rice vinegar, and stir from bottom to top with chopsticks. Ready to load.
Stewed Spare Ribs
Ingredients: 1000 grams of pork ribs, wide flour, soy sauce, dark soy sauce, green onion, ginger, star anise, salt
practice:
Soak the wide noodles in cold water in advance, wash the ribs, and put them in a pot of cold water;
Cook for about two minutes after boiling, fully remove the blood foam, and wash the surface foam again after the blanched ribs;
Prepare the onion, ginger and star anise, put oil in the pot and heat it up, add the ribs, stir fry until the ribs are browned;
Sauté onion, ginger and star anise until fragrant, add light soy sauce, add dark soy sauce, stir well and fry until fragrant;
Heat the water to cover the ribs, turn to low heat and simmer slowly after the fire is boiled;
After simmering for about 1 hour, the ribs are cooked, add the soaked wide powder, and add salt at the same time;
Stew for another ten minutes or so. Keep some of the soup. After the vermicelli is out of the pot, the vermicelli will absorb the soup. If the vermicelli is dry, it will not taste good.
Fried Loofah with Tomatoes
Material: loofah, tomato, oil, salt, chicken essence
practice:
Loofah and tomatoes, peeled and cut into pieces.
Add a proper amount of oil to the pot. After the oil is hot, add the loofah and stir fry until it breaks.
Add the tomatoes and fry the juice.
Add appropriate amount of salt and chicken essence and stir fry evenly.
Pickled Bean Curd
Practice 1. Cut green peppers and red peppers into circles, cut ginger and garlic into minced or sliced (more beautiful), and cut dried peppers into small pieces.
2, pickled sauerkraut cut into small pieces.
Pour 3 tablespoons of oil into the net hot pot. After the oil burns off the foam, turn off the heat. After the oil is cold, add the peppercorns to fry until fragrant and change color, then remove them.
Add minced ginger and garlic, and stir-fry sauerkraut until fragrant.
Pour 500ml of water into the pot (fresh soup is better) and bring to a boil.
Put the bean curd that has been broken into large pieces into the pot. After the soup boils, turn off the low heat and simmer slowly for 10 minutes.
Taste the salt, add an appropriate amount of salt and chicken powder, gently push it evenly, and turn off the heat.
After the bean curd is served, put green and red pepper rings, dried chili sections and garlic in the middle, burn 3 tablespoons of cooked hot vegetable oil and pour in, and serve.
Carrot Shrimp Cake
Practice: 1. Peel off the shell of the fresh prawn, and cut a knife on the back of the prawn to remove the prawn line. Mince the peeled shrimp into a mashed shrimp shape and put them in a bowl after mincing.
Grate the washed carrots into filaments and chop them. Pour the finely minced carrots into the mashed shrimp, add a small amount of chopped green onion, add half a spoonful of cooking wine, a small amount of salt and black pepper, and stir with chopsticks in one direction until it becomes glued.
Pour a little oil into the pot and heat it up, use a spoon to scoop a lump of shrimp paste into the pot. Dip the bottom of the spoon in oil and press the shrimp paste into small round cakes, fry over low heat until both sides are golden brown, then remove and control the oil.
Knead pickled cabbage
Ingredients 120g cabbage; 2 perilla leaves; 1/4 tsp salt; 1/2 tsp fried sesame seeds
practice
Stir-fried dried pork belly
Ingredients: pork belly, dried fragrant, green pepper, oil, salt, soy sauce, ginger, chives
practice
Wash and slice the pork belly, wash the dried fragrant and cut into strips, wash and remove the seeds from the green pepper, and cut into pieces;
Heat the pan, pour the oil, stir-fry the pork belly until the oil is slightly yellow, add ginger, soy sauce, and salt to fry it until golden brown.
The oil after frying the meat is left in the pot and stir-frying until fragrant and dry, and when it is six mature, take it out of the pot; put the oil in the pot, and stir-fry the green peppers when it is six mature;
Pour the meat slices and dried fragrant into the pot and stir fry; add salt and chives and stir-fry.
Stir-fried Chicken with Celery
Ingredients: Chicken offal, celery, minced pickled pepper, sliced garlic, pickled wild pepper, bean paste, monosodium glutamate, chicken essence, pepper powder, cornstarch, vinegar, cooking wine
practice:
Cut the chicken offal into pieces, marinate with cooking wine, pepper, salt and cornstarch in a pot, set aside.
Heat the salad oil in the pot, stir-fry the marinated chicken in the pot, then add bean paste, garlic slices, pickled wild peppers, and pickled peppers, stir-fry until fragrant, add the celery festival, stir-fry while adding monosodium glutamate, Chicken essence, cooking wine and pepper, after frying, thicken with wet cornstarch and drizzle some vinegar before serving.
Chives and Pork Liver Soup
Ingredients: pork liver, cabbage, lard, white pepper, salt, chopped green onion, shredded ginger, cooking wine, starch, chicken essence
practice:
Wash the cabbage and pork liver.
Slice the pork liver, add cooking wine, salt and starch to mix well.
Boil water in a pot, add shredded ginger and lard to boil.
Tear open the cabbage into boiling water, add salt and white pepper to taste.
After the water boils again, add the pork liver. After the pork liver is all put down, turn to high heat and cook for 5 minutes.
Put chopped green onion, a small amount of chicken essence and salt at the bottom of the pot, pour the cooked pork liver soup into it and mix well.
Steamed Yuba Vermicelli
Details of ingredients: appropriate amount of yuba, vermicelli, minced meat Ingredients: appropriate amount of garlic, cooking wine, salt, white pepper, chopped pepper, light soy sauce
Soak the vermicelli in water until soft
Soak the yuba in warm water until soft
Minced pork, minced garlic, minced ginger
Add cooking wine, salt and white pepper to the minced meat, stir well, marinate for about 10 minutes to make it taste good
Arrange the soaked vermicelli in the bowl first, and then spread the yuba on top
Arrange the marinated minced meat on top of the yuba
Sprinkle minced garlic with minced meat
Add chopped pepper
Drizzle with soy sauce
Put cold water on the pot, and then steam for 15 minutes after the fire is on. After steaming, take it out and sprinkle with chopped green onion.
Cola Chicken Wings
Practice: 1. Make a few lines on the chicken wings to make it easy to taste. Put the chicken wings into the pot with cold water, add the ginger slices and scallions, and blanch the chicken wings to remove the blood.
Rinse the chicken wings with water, pour a little oil in the pan, and fry the chicken wings on both sides until golden brown.
Pour in a bottle of canned cola, boil on high heat, change to low heat and cook chicken wings, put soy sauce, and slowly collect the juice.
multigrain porridge
Ingredients: 15g lotus seeds, 15g peanuts, 20g red bean, 10g glutinous rice, 20g oat grains
practice:
Wash all kinds of grains and soak them in advance.
Pour a little more water into the casserole and bring to a boil.
Put the soaked grains in the pot and bring to a boil.
Reduce heat and cook for 30 minutes, stirring occasionally.
Cook until thick.
Steamed Chicken with Mushrooms
Practice: 1. Remove the stems and wash the mushrooms, cut the chicken into 4 cm long pieces with a knife. Cut the onion into sections, peel the ginger and cut into slices.
- Put the chicken into the plate, add mushrooms, onion, ginger, Shaoxing wine, soy sauce, refined salt, sugar, monosodium glutamate, lard, pepper, water starch, mix well, put it in the cage and steam it with high heat and take it out, pick out the onion and ginger , you can put it on the plate.
Stir-fried Vermicelli with Celery
Ingredients: 1 celery, 1 vermicelli, 1 pork belly, 1 green onion, 1 ginger, half a spoon of salt, a spoon of soy sauce, and a little sugar.
practice
Boil water in a pot, add vermicelli, cook until there is no hard core, remove and set aside.
Pick and wash the celery, cut it into sections, cut the pork belly into strips, cut the ginger into shreds, and chop the green onions.
Heat oil in a pot, add pork belly and fry until discolored and oily.
Add onion and ginger to fry until fragrant, add 1 tablespoon of soy sauce, and a little sugar to color.
Add celery, stir fry evenly, then add vermicelli.
Mix the two ingredients and stir-fry until evenly, add half a teaspoon of salt, stir-fry for 1 minute and you can serve.
Braised Potato Wedges
Ingredients: 2 potatoes, 1 spoon of soy sauce, appropriate amount of ginger, onion and garlic, 2g pepper, appropriate amount of salt, appropriate amount of sugar, appropriate amount of oil, appropriate amount of starch, 1 star anise
Practice: 1. Peel the potatoes, wash them and cut them into pieces; slice the ginger, slice the onions, and chop the garlic;
Put oil in the pot, add potatoes and fry when the oil is hot, until the skin is slightly yellow, then remove, drain the oil and set aside;
Add a small amount of oil to another pot, add ginger, onion, garlic and star anise to saute until fragrant, then add the fried potatoes, stir fry for a while, add soy sauce, sugar, and salt, stir well, and then put in a large bowl After the water is boiled, turn to medium heat, until the soup is concentrated and the water starch can be taken out of the pot.
Choy Sum with Minced Meat
Ingredients: 100 grams of minced meat, 400 grams of rapeseed heart, watercress, ginger and garlic granules, a little dark soy sauce, chicken essence, soybean flour
Practice: 1. After washing the cabbage, blanch with boiling water, add some salt to the water when blanching
Take out the blanched cabbage and squeeze out the water, and arrange it on a plate for later use
Put the minced meat into the hot oil pan and fry, add ginger and garlic granules, a little watercress, and dark soy sauce to fry until fragrant
Add some water and simmer for a while, then thicken with soy flour, then add chicken essence and mix thoroughly
Scoop up the boiled soup and cover it on the cabbage
Fried belly slices
Ingredients: pork belly, garlic moss, green and red pepper, salt, cold soy sauce, sugar, pepper, chicken essence, water starch
Practice: 1. Cook the pork belly and cut it into slices.
Cut the garlic moss into sections, and cut the green and red peppers into slices.
Put the fried shallots and ginger in the pot, and stir-fry the belly slices.
Add salt, cold soy sauce, sugar, pepper and chicken essence according to personal taste.
Then put green and red pepper flakes, and finally pour some water and starch out of the pot.
Fish-flavored cabbage
Ingredients: 300 grams of cabbage, 100 grams of black fungus, 1/2 tablespoon of salt, 1/2 tablespoon of soy sauce, 1/2 tablespoon of vinegar, 1/2 teaspoon of chicken essence, 5 grams of onion, 5 grams of ginger, 5 grams of garlic, 1 tablespoon of starch , 1 tablespoon of hot sauce, 1/2 tablespoon of sugar, 2 tablespoons of vegetable oil.
Practice: 1. Prepare Chinese cabbage and fungus, chop onion, ginger and garlic for later use.
Tear the water fungus into small florets, take a bowl and add sugar, soy sauce, salt, vinegar, starch and water to make a fish-flavored sauce.
Cut the Chinese cabbage into pieces, put vegetable oil in the wok, put in the cabbage pieces, stir fry the water and pour out.
Take another pot, pour in vegetable oil, add chili sauce and stir fry red oil, add chopped onion, ginger and garlic and continue to stir fry until fragrant.
Add in the foamed fungus and stir-fry evenly, pour in the fish sauce and bring to a boil until thick.
Pour in the stir-fried cabbage, stir-fry evenly, and add chicken essence to taste.
Spicy Rice Noodles
Ingredients Rice noodles, green vegetables, kelp, tofu skin, soybean sprouts, pepper powder, chili oil, salt, soy sauce, vinegar, sesame oil, mustard, chopped green onion
step
Soak the dried rice noodles in advance, wash the dried kelp shreds and soak them until soft; wash the soybean sprouts and green vegetables for later use, wash the tofu skin and cut into filaments; chop the mustard.
Take a large bowl, add salt, sesame oil, pepper powder, light soy sauce, vinegar, chili oil according to your own taste, pour in boiling water, it will taste better with broth.
Bring water to a boil in a pot, put in soybean sprouts first, then add shredded kelp and shredded tofu, cook for a while, remove and set aside.
Put in the soaked rice noodles, cook until soft, and then add the green vegetables to blanch.
Remove the rice noodles and put them into the bowl seasoned in step 5, add green vegetables, appropriate amount of soybean sprouts, shredded tofu, shredded kelp, and finally sprinkle with chopped mustard and chopped green onion.
Braised Duck Side Leg
Material: 500g duck leg, appropriate amount of onion, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of pepper powder
Practice 1. Wash the duck legs and cut them into pieces.
Blanch in boiling water to remove impurities and blood.
Heat the vegetable oil in the oil pan, add three tablespoons of sugar to melt, add the duck meat and stir-fry.
Stir fry until the duck meat is brown, add the onion, ginger and garlic and continue to fry.
Add two drops of dark soy sauce, two tablespoons of light soy sauce, appropriate amount of cooking wine, and pepper powder.
Add an appropriate amount of warm water to cover the duck meat, simmer until the soup is dry and sprinkle with salt.
Dry Pot Cuttlefish
Main ingredient: 750 grams of fresh cuttlefish
Ingredients: 20 grams of sliced ginger, 10 grams of pickled peppers, 10 grams of shallots, 20 grams of garlic, 40 grams of fresh red and green peppers
Seasoning: 80 grams of dry pot sauce, 50 grams of salad oil, 5 grams of salt, 500 grams of clear soup, 5 grams of chicken essence
practice:
Wash the cuttlefish, drain with 80 degree warm water, and set aside for later use;
Put salad oil, ginger slices, dry pot sauce in the pot, stir until fragrant;
Put the cuttlefish in the pot, add the clear soup, add salt, chicken essence, and collect the juice.
Grilled Baby Vegetables with Scallops
Materials: baby cabbage, scallops, milk, carrots, sugar, starch, chicken essence, oil and salt
Practice: 1. After washing the scallops, soak them for ten minutes, heat boiling water, add an appropriate amount of salt and a few drops of oil, put the cut baby cabbage into the pot and blanch.
Place the blanched baby cabbage neatly on the plate, then pour the soaked scallops together with water into the pot, add an appropriate amount of salt, chicken essence, sugar and olive oil to taste and cook for two minutes. Pour in the milk and cook together.
Add the right amount of water starch and keep stirring.
When the sauce is thick, pour it on the placed baby vegetables.
steamed fish nuggets
Practice: 1. The fish body is too thick, so I slice it from the middle (do not slice it completely, it is connected) and marinate it with beer, salt, pepper and ginger slices for about 20 minutes; take a plate and put the ginger slices on the bottom and place it on the The marinated fish, and then put onion and ginger on the fish;
2Boil the water, put the fish into the medium-high heat and steam for about 8 minutes, turn off the heat and continue to steam for about 3 minutes; take out, remove all the accessories from the fish, and then drizzle the Lee Kum Kee steamed fish sauce; Serve with hot oil.
Stir-fried Vegetables with Mushrooms
Practice: 1. Put oil in the pot, heat the oil, add shiitake mushrooms, and fry until fragrant;
Pour in the green vegetables and stir-fry continuously until the green vegetables are soft and cooked;
Add salt and stir well;
Add a little sugar, adjust the umami, and serve on a plate.
Fungus tofu
Materials: one piece of northern tofu (that is, the firmer one) (about 380g), random fungus, one bell pepper, one tablespoon of Pixian Douban chili sauce, chopped green onion, minced ginger, one teaspoon of white sugar, and one tablespoon of potato starch;
practice
A piece of northern tofu cut into 1 cm thick triangular pieces
Put the oil in the pan and fry until golden brown, fry a few pieces at a time, and fry them in several times, so as to save oil and not easy to break. Remove and set aside, soak the fungus in advance, remove the hard roots, wash the bell pepper, and break it into small pieces. I am accustomed to using hot water to soak the fungus, which is relatively soft. If you like a crispy texture, you can use cold water to soak it, but it will take a long time.
Pixian Douban Sauce, my Douban Sauce is very large, so I smashed it with a food processor in advance.
Heat the wok and add the base oil, add chopped green onion and ginger, and add a tablespoon of bean paste. Don't put too much as it will be salty. I did not add additional salt, if you think it is not salty, you can add it according to your own taste. Fry the red oil, be careful not to use too much heat, it will stick to the pan easily.
Put the fungus and tofu into the pot and stir fry evenly, add a small amount of water and a teaspoon of sugar, cover with the lid and cook for a few minutes to taste, and finally add the bell pepper and stir fry evenly. Thicken and stir fry evenly before serving.