More than 60 dishes to share, delicious and not greasy, it is very good to study and cook without going out during the May Day holiday
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!
Fried Beef with Onions
Materials: beef; onion; old ginger; chili sauce; dark soy sauce; cooking wine; sesame oil; starch (potato); sugar
practice
Wash and drain the beef, cut the beef into small pieces, add 1/3 spoon of starch, 1/3 spoon of soy sauce, 1/3 spoon of sugar, and a spoon of cooking wine, mix well and marinate for a while. Add half a spoon of salad oil and mix well before placing the oil in the pan, in order to lock the moisture of the beef itself;
Fast frying, so you need to adjust the seasoning first: a spoonful of water, half a spoonful of chili sauce, half a spoonful of soy sauce, half a spoonful of sesame oil, half a spoonful of salt, 1/3 spoonful of sugar;
Ginger is minced. Cut the onion: Cut the onion into strips, so that the fried onion tastes more crisp;
Add oil to the pot, add it to 80% heat, turn off the heat, and put the beef and onion in the oil together. The onion can be removed by passing the oil first to remove the spicy taste of the onion;
Remove and drain the oil;
Leave a little oil in the pot and sauté the minced ginger until fragrant;
Turn to low heat, add onion and beef;
Pour the sauce, turn to high heat, and stir fry until the juice is collected;
Add a little cooking wine before serving.
Stir-fried Spicy Beef
Practice 1. Wash the beef and cut it into thin slices, add a little oyster sauce, add soy sauce, salt, a little broth essence, a little white wine and stir to taste, then pour in 1 tablespoon of cooking oil and stir well for later use.
Wash green peppers and chili peppers, remove the seeds, cut them into small pieces and set aside. Heat the oil in a pan, add ten peppercorns and stir-fry until fragrant, pour in the beef slices and stir-fry until the beef changes color.
Add green chili and chili pepper and fry until the chili is broken, a thin gorgon can be served out of the pan.
Braised ribs
Production method: 1. Wash the spareribs and chop them into small pieces, put them into the pot and cook the blood and remove them.
- Heat oil in a pot, add rock sugar and stir fry over low heat until brown, add pork ribs, add soy sauce and stir fry evenly, pour in boiling water, add salt, chicken essence, thirteen incense, soy sauce, oyster sauce, star anise, simmer for 40 minutes on low heat, Drain the soup on high heat and serve
Whitebait Scrambled Eggs
Materials: 150 grams of whitebait, 4 to 5 eggs, a little cooking wine, a little onion ginger, salt, a little chicken essence;
practice:
Whitebait, green onion and ginger are ready; add water to the soup pot, put 2 slices of ginger, 20 grams of cooking wine, and boil;
Pour in the fresh whitebait, turn off the heat immediately, and remove it for later use.
Add 4 to 5 eggs, add 30 grams of cold water, 2 to 3 grams of salt (my taste is mild, and 2 grams of salt is added), and a little chicken essence (optional) is broken up. Pour in the silver fish and mix well;
Heat the pot, add the salad oil (a little more); pour in the egg mixture;
Stir fry until the egg liquid solidifies; sprinkle a little water, add a little salt, less than 1 gram, sprinkle with chopped green onion and serve on a plate;
Roasted pork belly with chestnuts
Ingredients: a pound of pork belly, appropriate amount of chestnut, a little green onion, a little dark soy sauce, a little light soy sauce, an appropriate amount of rock sugar, a little cooking wine, a little star anise, a little ginger
practice:
Wash the pork belly and cut into small pieces, blanch, remove and drain, slice ginger.
After the chestnut is crossed, boil the shell with water for 10 minutes, then cool the water, peel the shell and take the meat for later use.
Put a little oil in the pot, put an appropriate amount of rock sugar, slowly boil over low heat, keep stirring, once the color becomes darker, add the pork belly, stir fry evenly and color.
Wait until it starts to bubbling a lot, put soy sauce, light soy sauce 1:1.5, stir fry lightly, add ginger slices, star anise, add water that is not enough for the meat, and add a little cooking wine.
Cook until 1/3 of the water is consumed. Add chestnuts at this time. After the fire is boiled, turn to low heat and simmer. When the juice starts to be collected, turn to high heat and stir-fry to collect the juice. Sprinkle chopped green onion before serving
Fried Fat Sausage
Ingredients: Braised pig intestines 300g; celery 250g; a little garlic; a little ginger; two garlic leaves; a little green and red pepper; a little salt; a little soy sauce; a little cooking oil
practice
A little green red pepper, ginger and garlic sliced, garlic leaves cut into sections
In order to save time after get off work, the fat intestines bought at the brine stand can be cut into sections and sliced. The fat intestines are fatter and the slices are not greasy.
Cut the celery into sections for later use
After all the ingredients are ready, turn on the fire, put a little oil, saute the ginger and garlic until fragrant
The fat intestines can be simmered for a while, it will taste more fragrant
Add celery and fry until it breaks, add green and red peppers and garlic leaves, sprinkle with a little sugar and salt and stir fry, pour in a little soy sauce and stir-fry to taste
Take out of the pot and put it on a plate.
Yam Pork Rib Soup
Ingredients: 500g pork ribs, half a yam root, an appropriate amount of wolfberry, a carrot, an appropriate amount of ginger, 1 teaspoon of cooking wine, a few drops of white vinegar, an star anise, and an appropriate amount of salt.
practice
500g spare ribs, half a yam root, an appropriate amount of wolfberry, a carrot, an appropriate amount of sliced ginger, 1 teaspoon of cooking wine, a few drops of white vinegar, one star anise, and an appropriate amount of salt.
Then wash the yam, peel off the skin, and cut into hob blocks for use; carrots are also cut into hob blocks.
Put half a pot of water, put in the washed spareribs, boil with high heat, a layer of foam will appear in the soup noodles, this is the boiled blood water, turn off the heat, remove the spareribs and wash them.
Put an appropriate amount of water in the casserole and boil (enough at one time, no more water is added in the middle), put the pork ribs together with ginger, cooking wine, and star anise, boil over high heat and then turn to low heat.
Add a few drops of white vinegar at this time, not only can the calcium in the ribs dissolve into the soup, but also make the soup more delicious. Don't add too much vinegar, otherwise the pork ribs should taste sour.
After simmering on low heat for one hour, add yam and carrot, cook on low heat for another hour, add wolfberry and salt to taste.
Seafood Café
Ingredients: All kinds of seafood: crabs, pipi shrimp, shrimps, clams, razor clams and other shellfish; Da Chongqing (a similar hot pot base); coriander; various vegetables: enoki mushrooms, potato bean sprouts, lettuce, etc.; pepper aniseed Onion ginger garlic, dried chili;
The practice of seafood big coffee:
1: Steamed crab, shrimp, Pipi shrimp
2: Quickly blanch the shellfish in boiling water and take out
3: All vegetables cut into sections and thick slices are spread in a large container for seafood
4: Put an appropriate amount of oil in the wok, add the spring onion, ginger, garlic, peppercorns and aniseed to fry until fragrant, put in Da Chongqing (similar to a hot pot base or a spicy base), stir well, add water to boil, you can cook for a while
5: First spread the shellfish on the large container of vegetables, and then spread the crab and other seafood on top
6: Pour in the boiled soup
7: Put the large container directly on the gas stove, and boil the two stoves
8: After boiling, move it to the table. There is a tank for solid alcohol at the bottom of the large container. The alcohol can be ignited and heated. 9: You can fry and dry the chili oil and pour it on the seafood. Sprinkle the coriander segment and you can eat the seafood in a big mouth~
Steamed Chicken Drumsticks with Mushrooms
Ingredients: chicken drumsticks, mushrooms, oil, chicken powder, cornstarch, sugar, pepper, sesame oil
Practice: 1. Wash the mushrooms in hot water, peel and wash the chicken legs, cut into pieces
Mix the chicken with soy sauce, sesame oil, chicken powder, pepper, sugar and cornstarch, marinate for 30 minutes
Cut the mushrooms into small pieces, spread them on a plate, and place the chicken on top
Put water in the pot, put the lid on the steaming rack, put it on a plate, and steam it for 15 minutes.
Decoction (raw fried) wontons
Ingredients: 10 wontons; a little oil for appetite; appropriate amount of water
Method: Pour a little oil at the bottom of the frying pan, a thin layer, and medium-low heat
Line up the wontons, my pot lines up 10 wontons at a time
Add water to two-thirds the height of the wontons
Cover the pot and simmer slowly over medium heat
Simmer until the wontons change color and become transparent, almost done!
Then pour out the water, pour it all out, the wonton won't fall off
Drizzle it with a little oil to lubricate it, and you can hardly see it!
Cover the pot and simmer for a while
The bottom is almost discolored and a little scorched!
Turn off the fire, get out of the pot! Look, the bottom is crunchy, the same as the fried buns, but my wontons are vegetable and shrimp wontons, which the whole family loves!
It's out! Fragrant and crunchy! But when you turn it over, the skin is soft and not rotten, and both dolls like to eat it!
Stir-fried Mushrooms with Vegetables
Practice 1. Soak a handful of shiitake mushrooms in warm water
Break each piece of Shanghai green, clean it, boil the water in the pot, put the Shanghai green in the pot and simmer for 1 minute, add a little salt and oil during the period
Arrange the green vegetables after boiling water
Chop garlic, ham sausage, mushrooms, clean and set aside
Heat the pot, put oil, garlic slices, fry until fragrant, add mushrooms, stir fry
Use a bowl, add two spoons of oyster sauce, four spoons of water, a little salt, chicken essence, a little starch, stir well
Pour the prepared sauce into the pot, stir fry, and add the sliced ham
Stir-fried Beef with Green Onions
Ingredients: 500g beef, 1 onion, a little garlic, soy sauce, salt, chicken powder, white pepper, sesame oil, starch, egg white, cooking wine, dark soy sauce
practice
Slice the beef, add egg white, cooking wine, dark soy sauce, marinate for ten minutes, add starch and cooking oil. 2. When the oil in the pan is hot, fry half the shallots and minced garlic until fragrant.
Add the beef and fry until it is nine mature, add the remaining shallots, soy sauce, salt, chicken powder, white pepper, and sesame oil, stir fry, and serve.
Fragrant Dried Roast Pork
Material: 150 grams of pork belly, 300 grams of dried fragrant, appropriate amount of dried mushroom, appropriate amount of fragrant leaves, appropriate amount of cooking wine, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of dried chili, appropriate amount of salt, appropriate amount of pepper, appropriate amount of ginger slices, appropriate amount of sugar, appropriate amount of garlic
practice
Cut the pork belly and dried fragrant into pieces, soak the dried shiitake mushrooms in cold water for 20 minutes, cut the garlic into pieces, and prepare the other ingredients;
Put a small amount of oil and sugar in the pot;
Slowly fry over low heat until the sugar is completely melted and the layer browns, add the sliced pork belly and stir fry;
Slowly stir fry the oil over low heat, and the surface is slightly yellow, add ginger slices, star anise, fragrant leaves, dried chili and stir fry together;
After stir-frying until fragrant, add cooking wine;
Add the shiitake mushrooms and the water in which the shiitake mushrooms have been soaked and bring to a boil, cover with a lid and turn to low heat and cook for ten minutes;
Add in the dried fragrant and cook for another ten minutes;
Add salt, pepper and other seasonings, turn to high heat, and collect the juice in an appropriate amount;
Finally add green garlic;
After stirring evenly, turn off the heat and serve directly on the table.
Chinese Duck Burger
300 grams of fresh duck breast, 10 homemade bread (cut across the middle to make a hamburger), a little each of shredded red pepper and shredded green onion.
Seasoning: salt, cooking wine, pepper, monosodium glutamate, chicken essence, sugar, sweet noodle sauce, hoisin sauce, pork ribs sauce, Zhuhou sauce, water starch, sesame oil, salad oil in appropriate amounts.
Production: 1. Cut the duck breast meat into thin slices, rinse with clean water in a basin, squeeze out the water, add salt, cooking wine, pepper and water starch, and then put it into a 40% hot oil pan after sizing it. When smooth, take it out and drain the oil.
Leave the bottom oil in the pot, put in the duck breast and fry until fragrant, cook in a bowl of salt, pepper, monosodium glutamate, chicken essence, sugar, sweet noodle sauce, hoisin sauce, sparerib sauce, Zhuhou sauce, water and starch, stir fry After it is even and thickened, pour in the sesame oil and take it out of the pot and put it on a plate.
Finally, sprinkle red pepper and spring onion, and arrange homemade bread around the side of the plate. Serve.
delicious fish tail
Materials: 1 piece of grass carp tail, 1 piece of brined tofu (compared to gypsum tofu), garlic, ginger, soy sauce, sugar, pepper powder, cumin powder, pork suet (oil from the white fat of pigs, after solidification for white), pea/mung bean starch/corn starch
practice:
Cut the fish tail with a flower knife and cut it with a knife, but do not cut it.
Cut the garlic into minced garlic, then put it into a bowl, pour in the soy sauce and sugar and mix well for later use. Add water to starch to make water starch, the ratio is starch: water 1:3
Put the pork suet in a heavy-bottomed pan and put the fish tail into the pan.
Put the cut pieces of tofu on the side of the fish tail (usually put the tofu in your hand, you can cut it)
Fry the fish tail and tofu over medium heat. When the tofu has a hard skin, turn it over and continue frying.
Fry the fish tail and turn it over, sprinkle some pepper and cumin powder.
Pour the minced garlic soy sauce evenly over the fish tail and tofu.
Finally, pour in the starch water and wait for the juice to thicken before serving.
Homemade tofu
Ingredients: tofu, salt, chicken essence, onion, ginger, garlic, soy sauce, watercress, chili sauce, sugar, water
Practice: 1. Put the northern tofu into the steamer and steam for about 10 minutes, take it out and let it cool
Cut the steamed tofu into diamond-shaped pieces, the thickness is moderate.
Put the oil in the pot and heat it until it is about 60% hot, add the tofu cubes, fry until both sides are golden brown and set aside.
Cut the green and red peppers into sections, use the oil for frying tofu in the pot to heat up to 70%, add onion, ginger and garlic to sauté until fragrant
Add a spoonful of chili sauce, stir fry the red oil, then add the fried tofu cubes and stir fry
Add a teaspoon of sugar, add an appropriate amount of soy sauce and stir fry, then add a little water
When the soup is almost gone, add a little salt and chicken essence to taste and serve
Steamed Egg with Clams
Ingredients: clams, eggs, two slices of ginger, a little green onion, sesame oil, seafood soy sauce
practice:
Buy unique clams, such as flower clams, hair clams, and clams. Best to buy meaty ones. Soak them in salt and sesame oil water for more than two hours and let them spit out the sand.
Wash the clams cleaned with sand, put them in a pot, add two slices of ginger and green onions, cook on high heat, take out the clams with one mouth, and the meat will be old after a little longer. (Don't wait for all the clams to open their mouths, then it will be too late, you can fish them out together and break them apart.) Remember: don't dump the soup.
Break the eggs and add the water for cooking the clams (must wait for it to cool), the ratio is 1:1, and shake together.
Take a plate and brush it with a layer of oil (I heard that it is easy to wash the dishes, but I didn't brush it and didn't feel it was difficult to wash. Let's follow your personal pleasure hobbies). Arrange the clams on a plate, sieve the egg mixture into a bowl, the egg mixture should not be too much, just cover half of the clams. (Clams can be boiled directly in the shell, or shaved. The shell is beautiful.)
Cover the outside with a layer of plastic wrap (the plastic wrap can prevent the honeycomb custard from being steamed and the custard made is smooth), put cold water into the steamer, boil it on high heat and turn to medium heat for a few minutes, and steam it until cooked.
fire pepper
Ingredients: 2 eggplants / 2 shallots / 2 millet peppers / a little pepper / appropriate amount of salt / a little sugar / 1 ginger / 2 garlic heads / 1 tablespoon of soy sauce / 1 tablespoon of cooking wine / 1 soup of Pixian bean paste spoon/starch a tablespoon
Practice 1. Cut it for later use, wash the eggplant, remove both ends and cut into sections, then cut into strips, soak in light salt water for 10 minutes, relax the oil in the pot and heat it up, pick up the eggplant and drain the water, put it in the pot and fry it until it changes Soft, remove the eggplants, drain the oil and set aside
- Leave the bottom oil in the pot, add garlic, ginger and bean paste, red pepper rings to burst out the fragrance, put the eggplant in the pot, add the light soy sauce, stir fry the cooking wine evenly, add salt, sugar and pepper , the starch is melted in water before the pot is put into the pot, then thicken, sprinkle with chopped green onion and eat
Chestnut Ribs
Main ingredients 2 spare ribs, 10 chestnuts, 1 carrot, 2 cloves of garlic, 3 slices of ginger, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of oil, 1 bottle of cola, half a spoon of vinegar
Practice 1. Shell the chestnuts, blanch the ribs, peel the carrots and cut into hob blocks, peel and slice the garlic, and slice the ginger for use.
Pour 1 tablespoon of oil into the wok, add garlic slices and ginger slices and saute until fragrant.
Add the ribs.
Blast until the ribs are golden on both sides.
Add an appropriate amount of old soy sauce.
Add the right amount of soy sauce.
Stir fry evenly.
Then pour in a bottle of Coke.
Completely cover the ribs, then add half a teaspoon of white vinegar.
Bring to a boil and simmer for 20 minutes.
After 20 minutes, add the carrots.
Add the millet.
Simmer for another 20 minutes on low heat, until the soup thickens. Just remove the tray.
Tips 1. Fry the ribs first until golden brown on both sides, so that it tastes more fragrant.
The cola has completely covered the ribs, and water cannot be added in the middle. It is necessary to ensure that the cola should be added at one time.
Add a little white vinegar to make the ribs more crispy and deboned.
When the juice is collected, it will be thicker, so it will be more delicious to eat.
Minced Pork Fried Sandwich
Ingredients: peas, carrots, corn, minced meat, soy sauce, salt, garlic, cooking wine, soy sauce
Practice: 1. Wash peas, carrots and corn; mince garlic; mix the meat filling with soy sauce, cooking wine and salt and marinate for 10 minutes;
Heat the wok and pour an appropriate amount of vegetable oil, pour the meat filling into the wok, stir fry the oil, pour in a little soy sauce to color;
Put the peas, diced carrots, and corn into the pot and stir fry continuously, add an appropriate amount of hot water, and leave the lid on for two minutes;
Sprinkle a little salt, pour in minced garlic before serving, and mix well.
Hot and sour chicken
Ingredients: Chicken offal, kimchi, pickled peppers, ginger, garlic, green onions, soy sauce, chicken powder, cooking wine, chili oil
Practice 1. Cut kimchi and pickled peppers into sections, shred ginger, dice garlic, and cut green onions; wash chicken offal and cut into small pieces;
Put oil in a hot pan, add chicken offal, stir fry over high heat, stir-fry the chicken offal until the oil comes out;
Add ginger and garlic and stir fry until fragrant, then add two teaspoons of cooking wine and stir well;
Add kimchi and pickled pepper, stir fry for about 2 minutes;
Add appropriate amount of salt and chicken powder and stir well, add chopped green onion, light soy sauce and chili oil and stir well
Tempeh and Tiger Skin Green Peppers
Ingredients: green pepper, tempeh, garlic, oil, salt, sugar, soy sauce, vinegar
Practice 1. Pour oil into the wok (a little more than usual for cooking), heat to 80% heat on high heat, change to medium heat, and add green peppers.
Press the green pepper with the back of the spatula to make a circle at the bottom of the pot, then stir fry again, and make a circle.
Keep the oil in the pot until the green peppers become soft and the skin has a golden brown charred skin. Put the green peppers out and set aside.
Put the tempeh and minced garlic in the wok and saute until fragrant.
Add green peppers, a small amount of water, salt, sugar, soy sauce, vinegar, mushroom essence, and stir-fry the seasonings well. Be careful not to over-fry or the green peppers will wilt.
Longan meat lotus seed egg soup
Ingredients: 3 coins of longan meat, 1 or 2 of lotus seeds, 2 eggs, 2 slices of ginger, 4 pieces of jujube, a little salt
practice:
- Steam the eggs, remove the shells and wash them. Wash the longan meat, lotus seed meat, ginger and jujube. Remove the heart of the lotus seeds and keep the lotus seeds; peel the ginger and cut it into two pieces; remove the core of the jujube.
/2. Put water in the clay pot, boil it with high heat until the water boils, then add the ingredients, switch to medium heat and cook for two hours, add a little salt to taste, and then drink the soup and eat the lotus seeds and eggs.
Pickled Sweet and Sour Garlic
Raw materials: 5000 grams of fresh garlic. 1000 grams of salt, 1000 grams of sugar, 1000 grams of cold water, and 500 grams of vinegar.
Method: 1. Peel off the fibrous roots of the garlic, leave 2-3 cm long garlic stems, peel off the dry skin, and put them into the tank after cleaning.
- Add 250 grams of salt for every 5000 grams of garlic, marinate for 1 day, invert the tank 3 times in the middle; add water to remove the spicy taste, and change the water once a day for 4 consecutive days. Then take out the garlic, drain the water, add salt (750 grams), sugar (1000 grams), cold boiled water (1000 grams) per 5000 grams of garlic, mix it, and then put it into a jar to marinate in a cool place; about 15 days Serve.
Stir-fried Rice Cake Chicken Wings
Practice 1. Wash the chicken wings with a knife, add a little Orleans chicken wing marinade, white pepper, salt, cooking wine, and potato flour to pinch evenly, put in the refrigerator for 4-5 hours or overnight
Wash the shiitake mushrooms and rice cakes, cut them into cubes, cut the ginger and garlic for later use
Heat the pot and add cooking oil, then put chicken wings on it, fry both sides until browned, set aside for later use
Add ginger, garlic and saute until fragrant, then add mushrooms and saute until fragrant
Pour in chicken wings, add dark soy sauce, light soy sauce, stir fry until color
After adding the rice cake, continue to stir fry evenly, add sugar to make it fresh, try the taste, and add a little salt if it feels light. Adjust the saltiness by yourself, sprinkle with chopped green onion
Jujube glutinous rice paste
Material: 50 grams of glutinous rice, 20 grams of peanuts, 6 jujubes, appropriate amount of white sesame seeds
Steps: 1. Wash all the ingredients and remove the core from the red dates
Put it into the wall breaker cup, add 800-1000 ml of water, and start the rice paste function of the wall breaker.
Wait for the program to end automatically
Assorted Duck Duck
Method 1. Black pepper and chili powder on the surface of duck breast.
Cut into cubes, add Daxi Da beef powder and mix well.
Put the right amount of oil in the pot and add the duck meat.
Add in diced carrots, cooked corn kernels and peas, stir fry over medium heat until the fat from the duck breast separates out and the duck meat is cooked.
Stir-fried Pumpkin Vine
Materials: 500g pumpkin vine, 6 red peppers, 1 piece of old ginger, a little salt and kombu seasoning powder
Steps: 1. Remove the old leaves from the squash vine, peel off the outer skin, and cut into small pieces of about 10cm, wash and control the water for later use
Peel and shred red rice pepper and ginger, mix the two and divide them into two equal parts
Heat the oil in a pan, sauté some ginger and red rice pepper on low heat
Pour in the squash vine and continue to stir fry, add a little salt and kelp powder
When the pumpkin vine 6 is mature, add the remaining ginger and red rice pepper, stir fry and put on a plate
Boiled Pork
Cut pork tenderloin into thin slices (cut against the grain) and season with marinade for 15 minutes
Wash and cut garlic sprouts, celery and some other vegetables you like into long sections
Heat the oil in a clean pot. When 60% is hot, add Chinese prickly ash and dried chili, garlic slices, ginger slices, spring onion, and Pixian watercress to fry until fragrant. Then mix in an appropriate amount of broth or water, add an appropriate amount of salt, bring to a boil, put the vegetables down and blanch a little, then take them out and put them in a bowl
Slip the meat slices into the water in the pot, spread them apart, pick them up and put them on top of the dish just now. The soup in the pot is also poured into the bowl.
Sprinkle a large amount of pepper noodles and dried chili noodles on the meat slices, and an appropriate amount of minced garlic and chopped green onion for use. Take another pot, pour a lot of oil, heat it, pour it on the meat slices
Stir-fried Vegetables with Mushrooms
Ingredients: mushrooms, greens, carrots, appropriate amount of pork, onion ginger, star anise, soy sauce, salt
practice:
Wash the shiitake mushrooms, blanch them with water and cut them into slices.
Remove the roots of the vegetables and cut them into small pieces, wash the carrots and slice them, slice the pork, and cut the onion and ginger for later use.
Put an appropriate amount of corn oil in a hot pot, add star anise, pork, onion and ginger and stir fry evenly.
Add the sliced shiitake mushrooms and stir fry.
Add in the greens and carrots and stir fry evenly until the greens are broken.
Beef Stew with Tomatoes and Potatoes
Material: 500 grams of beef, 500 grams of tomatoes, 500 grams of yellow potatoes, 100 grams of white onions, 5 grams of salt, 5 grams of ginger, 25 grams of vegetable oil
practice
After washing the beef, cut it into 3 cm pieces, put it into a pot with cold water and boil it, remove the foam, remove it and wash the blood stains with water for later use;
Peel the potatoes and cut them into 3 cm pieces;
Divide the onion into slices of about 3 cm;
After the tomatoes are scalded in boiling water, peel them and tear them into small pieces by hand;
When the oil in the pot is heated to 60-70% hot, put the ginger slices and saute for a while;
Add the beef and potatoes and stir-fry dozens of times, then add tomatoes and clear soup;
Bring to a boil and then simmer on medium heat until the beef is soft and the potatoes are cracked. Add onion slices and refined salt;
Change to high heat and boil for 1 to 2 minutes.
Stir-fried Dried Tofu with Spicy Chives
Ingredients: Leek (100g), Dried White Beans (250g), Onion Ginger (appropriate), Salt (appropriate), Chili (3), Oyster Sauce (10g), Soy Sauce (20ml), Sugar (1g) , chicken essence (a little), sesame oil (appropriate amount)
practice:
Cut dried tofu into strips and fry in a frying pan until lightly browned and set aside.
Wash the leeks and cut them into sections.
Chop the onion, ginger and garlic, and cut the red pepper into circles.
Pour oil into the wok and sauté the shallots, ginger and peppers.
Pour in the dried tofu and stir fry. Add soy sauce. Add oyster sauce. Add sugar.
Add an appropriate amount of water to cook the dried tofu to taste.
Pour in the leeks and stir fry evenly.
Add a little salt, chicken essence, and drizzle with sesame oil.
Stir fry evenly and turn off the heat.
Seafood Mushrooms with Oyster Sauce
Material: 200g seafood mushroom, 1 sweet pepper, 1 green pepper, 15g vegetable oil, 1 teaspoon salt, 1 tablespoon oyster sauce
practice:
Prepare ingredients: seafood mushrooms, sweet peppers, green peppers; wash all ingredients;
Put water in the milk pot, pour in an appropriate amount of vegetable oil and bring to a boil, then add the seafood mushrooms to blanch;
Remove the boiled seafood mushrooms and drain the water;
4, green pepper, sweet pepper, shredded;
- Heat the oil pan, add green peppers and sweet peppers and stir fry;
After 6,7 mature, add seafood mushrooms and continue to stir fry;
Add an appropriate amount of salt and oyster sauce; stir well and turn off the heat;
[Oyster Sauce Seafood Mushroom] is ready.
Celery Pork Slices
Material: 200g pork slices, 200g celery, appropriate amount of oil, appropriate amount of salt, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of dark soy sauce, appropriate amount of seafood soy sauce, appropriate amount of sugar
practice:
Slice pork.
Prepare ginger and garlic.
Add an appropriate amount of dark soy sauce, seafood soy sauce, ginger and garlic to the pork slices and stir well.
Add dry starch and mix well, set aside for use.
Cut the celery into small pieces.
Fry the pork slices with a little more oil until the pork changes color.
Add celery and stir fry for about 2 minutes.
According to the existing saltiness of the dish, add an appropriate amount of sugar and salt and stir fry evenly, then you can put it on a plate.
mushroom soup
Ingredients: 70 grams of white crab-flavored mushrooms, 70 grams of gray crab-flavored mushrooms, 10 grams of dried king spore mushrooms, 3 grams of ginger, a little coriander, some salt, a little white pepper
practice:
Wash the dried king oyster mushrooms, soak them in water for more than 2 hours, change the knife and cut them into strips.
Wash the white crab-flavored mushrooms and gray crab-flavored mushrooms, soak them in light salt water for 10 minutes, drain and set aside.
Put oil in the pot and sauté minced ginger until fragrant, lightly fry king oyster mushrooms, and add two-color crab-flavored mushrooms.
Add appropriate amount of water and bring to a boil over high heat, turn to low heat and simmer for 30 minutes.
Add salt.
Add white pepper to taste, sprinkle with parsley and serve.
Vinegar radish balls
Material: radish balls, oil, salt, onion, ginger, coriander, vinegar, tomato sauce, chicken essence
practice
- Ingredients: radish balls, peanuts, oil, salt, fresh chives, coriander, balsamic vinegar, chicken essence, ginger and tomato.
2 Wash and mince the shallots, peel and mince the ginger, and wash the parsley.
3 Heat the pan with cold oil and fry the shallots and ginger until fragrant.
4 Add water and balsamic vinegar, add the taste very fresh, add salt, add tomato sauce, bring to a boil over high heat, and place the radish balls.
5 Bring to a boil over high heat and turn to low heat, cook until the meatballs are flavorful.
6Add chicken essence, water and starch to thicken and stir fry evenly. Put the coriander around the plate and pour the balls.
7 Stir fry evenly, put the coriander around the plate, and pour the balls.
Mango Coconut Cake
Ingredients: 50g fish gelatin powder, 200ml coconut milk, 250ml pure milk, 120g sugar, 750ml water, 800g one mango
Method: 1. Boil the water, put sugar until the sugar dissolves, turn off the heat, pour in coconut milk and milk and stir evenly, then pour in the isinglass powder (dissolve with cold water first), stir and cook until the isinglass powder dissolves. turn off the fire
Cut the mango into small pieces, pour the freshly cooked coconut milk layer into the plate, and then release the mango
Put it in the freezer of the refrigerator, and take it out after about 4 minutes (don't condense, and put it in the freezer to freeze, it will freeze) Take out and cut into pieces, if you can't finish eating, put it in the refrigerator for storage
Dry pot tofu skin
Material: 2 pieces of tofu skin, 2 stalks parsley, 5-6 green peppers, 5 red peppers
Practice :
Wash the tofu skin and cut into strips, drain and set aside
Cut the peppers and celery
Fry the tofu skin until golden brown.
Add an appropriate amount of oil to the wok, add peppercorns, star anise, bay leaves, half green peppers, half red peppers (note: half peppers, half peppers, and half peppers), add the fried tofu skin and stir fry.
Add a small amount of soy sauce and 200 ml of cold water. Cover and simmer for about 15 minutes.
Add the remaining peppers and celery, stir fry until the celery is cooked, add a small amount of sugar, mushroom essence, and salt to taste
Tomato and Tofu Yuanzi Soup
Practice 1. Preparation materials: diced tender tofu, peeled and diced tomato, minced chives for later use
Prepare the round meat...
Add a small amount of soy flour first (dissolve with a small amount of water)
Then add the seasonings in turn: bean paste, salt, monosodium glutamate, pepper powder, egg liquid, and stir in one direction.
Add another egg to the remaining egg mixture. Add salt and beat well
Heat oil in the pot.. Pour in the eggs and fry them well, stir well
Pour boiling water into the pot. Add tomatoes and tofu. Wait for the water to boil
After the water boils.. use a spoon to drop the balls one by one
Scrambled Eggs with Spinach
Ingredients: spinach, eggs, onion ginger garlic, salt, chicken powder, pepper, sesame oil
Practice 1. Wash the spinach and remove the roots, and cut the top knife into segments about 3 cm long; beat the eggs into a bowl and stir with chopsticks for later use; chop the onion, ginger, and garlic;
Heat up about 10 grams of oil in the pot; add eggs, fry them and set aside; put about 300 grams of water in the pot, bring to a boil, put in the chopped spinach and blanch and quickly pour into a colander to control the water;
Put 10 grams of oil in the pot, heat it up on high heat, stir-fry with onion, ginger, and garlic; add spinach, add salt, chicken powder, and pepper; add the fried eggs, stir-fry a few times over high heat, and pour sesame oil out of the pan.
Chopped Pepper Chicken Feet
Ingredients: Chicken feet, 6-7 garlic cloves, chopped peppers, oil.
Practice: 1. Wash and cook the chicken feet.
Take an appropriate amount of chopped peppers and chop them, take six or seven garlic cloves and chop them into minced garlic.
Pour a small amount of oil in the pot, heat it, then add the chopped peppers and garlic paste to the pot and sauté until fragrant.
Pour the fried garlic paste and chopped pepper into the cooked chicken feet, mix well and serve.
Fried Chicken Nuggets
Ingredients: 500 grams of Sanhuang chicken, 30 grams of vegetable oil, 15 grams of Korean chili sauce, 10 grams of chili powder, 5 grams of soy sauce, 5 cloves of garlic, 2 grams of cooking wine, 15 grams of tomato sauce, 2 grams of ginger, 5 grams of sesame oil, 5 grams of salt
practice:
Cut the three-yellow chicken into pieces, put in a pot under cold water, add cooking wine, boil, and drain.
Mash the garlic and mash the ginger.
Make a sauce with Korean chili paste and tomato paste, garlic paste, ginger paste, salt, soy sauce, chili powder, and sesame oil.
Heat the oil in a pan, heat the oil to 80% and stir fry the chicken pieces evenly to get out the water and give off the fragrance.
Add the sauce and stir fry evenly.
Add a little water and stir fry for a few minutes.
Turn to medium-low heat and cook until the chicken pieces are cooked through, and the high heat will collect the juice.
You can add some cooked sesame seeds or chopped chives to garnish the chicken pieces.
Steamed Chicken with Mushrooms
Ingredients: 4 chicken thighs, 8 shiitake mushrooms, 2 small red peppers, 3 cloves of garlic, 5 slices of ginger, 5 green onions, 1 spoon of cooking wine, 2 spoons of soy sauce, 1 spoon of oyster sauce, half a spoon of dark soy sauce, appropriate amount of pepper , 1 tablespoon of cornstarch, appropriate amount of salt, appropriate amount of cooking oil;
practice:
Remove the bones from the chicken legs. First, use a knife to cut the skin and tendons at the thin end of the chicken legs. Then use a knife to cut close to the bones from the break, and then slowly peel off the meat and bones with a knife to form a complete piece. of chicken.
Cut the chicken thighs into pieces, add cooking wine, light soy sauce, oyster sauce, dark soy sauce, salt, pepper, ginger and cornstarch. Stir well, cover with plastic wrap and put it in the box to marinate for at least 30 minutes. Usually, I prepare a meal in advance and marinate for at least 4 hours.
Remove the roots of the shiitake mushrooms and cut them into pieces, slice the ginger and garlic, and cut the red peppers and green onions into sections. Pour oil into the wok, when the oil is hot, add the onion, ginger, garlic, and red peppers to fry until fragrant. Pour in the marinated chicken pieces and stir fry.
Stir-fry until the chicken changes color, add the mushrooms and stir-fry evenly, add some salt to taste and serve. Put it into a deep basin, put a few chives on it, put it in a steamer, and steam it for about 20 minutes.
Jellyfish head salad
Ingredients: 4 jellyfish heads, 1 cucumber, 1 tsp salt, 1 tbsp sugar, 1 tsp soy sauce, 1 tbsp white vinegar, 2 tbsp black vinegar, 1 tbsp sugar, 1 tsp minced garlic
Practice 1. Soak the jellyfish head in water for three to four hours, and change the water two or three times in between. Then cut into pieces the size of ten yuan coin, blanch with boiling water for about ten seconds, remove and soak in ice water for later use.
Cut the cucumbers into hob pieces, marinate with sugar and salt for an hour, and squeeze out the water with your hands.
Squeeze out all the water after the water has been used, and place the cucumbers rinsed with boiling water on the bottom of the pan first.
Sauce garlic paste, soy sauce, white vinegar, black vinegar, sugar, sesame oil
Finally, pour the sauce over the jellyfish head and cucumber before serving!
Dry pot hairtail
Ingredients: 750 grams of hairtail, 30 grams of dried peppers, minced ginger and garlic, 1 pickled ginger, peppercorns, a little bean drum, a little Pixian watercress, sesame seeds, cooking wine, a little dark soy sauce, monosodium glutamate, a little vinegar, shallots.
practice:
Clean the hairtail when you buy it, take it home to clean it, and drain the water for later use. Cut peppers into sections and pickled peppers into fine pieces.
Use a frying pan to fry the octopus on both sides and remove it for later use.
Put oil in a new pot (not a frying pan), add minced ginger and garlic, soaked ginger, pepper, bean drum, watercress, a little soy sauce, dry pepper, cooking wine and fry until fragrant, pour in the octopus and turn it together Stir fry for a while, then add vinegar, sesame seeds, monosodium glutamate and scallions to the pot.
Twice-cooked fish
Ingredients: grass carp, shredded ginger, green chili cut into rings, chopped chili, oil, salt, soy sauce, water starch.
Practice: 1. Cut the viscera of the fish into small pieces and cut them into diamond-shaped flower knives. Add a little salt and marinate for 30 minutes.
Heat the oil in the wok until it is 50% hot, put the fish pieces into the wok, fry until slightly browned and turn over. Fry the fish until golden brown and drain the oil.
Leave some base oil in the pot, add ginger, green chili, chopped chili and stir-fry until fragrant.
Pour in an appropriate amount of soy sauce, pour in a bowl of water and bring to a boil.
After boiling, pour the fried fish pieces into the pot, add a little salt, mix well, cover the lid and simmer to taste.
Finally, pour in an appropriate amount of water and starch to thicken and serve.
Grilled Tilapia
Ingredients: tilapia, salt, onion, ginger, coriander, cooking wine
Practice: 1. Clean the tilapia, cut it from the back, and wash it;
Put the tilapia in the basin, add soy sauce, a little cooking wine, add salt, pepper, onion, ginger, chili powder, spread evenly, marinate for half an hour;
Brush the upper and lower plates of the electric baking pan with oil. When the upper and lower baking plates are ready to be baked, put the marinated fish into the lower plate, and then cover the upper plate;
After four minutes of roasting, the fish is fragrant. You can turn off the power of the upper and lower roasting pans at the same time, open the upper roasting pan, and put the fish into the pan to eat.
Boiled shrimp
Ingredients: shrimp, ginger slices, chives, cooking wine
Practice: 1. Wash the shrimp first, cut off the whiskers, and pick out the shrimp line.
Put water, ginger slices, chives (knotted) into the pot, and boil the cooking wine.
After the water is boiled, put in the treated shrimp, cook on medium heat for 1 minute and then turn off the heat.
Remove the shrimp and soak in cold water, then drain the water.
Prepare your favorite seasoning and dipping sauce to eat.
Dipping method: Put seafood soy sauce and an appropriate amount of mustard in the sauce dish, mix well, and decorate with a little green onion.
Stewed Teal with American Ginseng
Ingredients: 5 grams of American ginseng, 120 grams of teal, one piece of ginger
Practice: 1. Cut the teal into pieces and fly into the water, wash and slice the American ginseng.
- Add a piece of ginger, put it into the stew pot, add 250ml of water, and simmer for 2 hours.
Healthy Purple Rice Porridge
Ingredients: 30g purple glutinous rice, 30g red beans, 20g red peanuts, 30g glutinous rice, 3 yam and half red dates
Practice 1. It is best to soak purple rice and red beans for more than 12 hours in advance
Soak the glutinous rice for more than 2 hours in advance
Put purple rice, glutinous rice, red beans and peanuts in a pot and boil
Add red dates and yam and continue to boil, pay attention to observe and stir, so as not to overflow the porridge after the pot is boiled
When cooking porridge, the lid of the pot can not be completely covered, leave a little space to prevent the porridge from overflowing
Boil for about an hour or so, until the red beans are soft and rotten
delicious mixed vegetables
Materials Lettuce carrots, cucumber cooked peanuts, raisin tempeh sauce, tomato sauce vegetable oil
Practice 1. Wash the young lettuce, cut carrots, wash the cucumbers, turn some steamed buns, smash cooked peanuts and set aside
Put some oil in the pan, put the steamed buns in and fry them on low heat.
Shred the carrots, tear the larger lettuce and spread it on a plate
Tear the stems and small leaves into the size you like, and throw them into the bowl with the tempeh sauce together with the shredded carrots
Put the other ingredients into a bowl, then pour an appropriate amount of tomato sauce and mix well.
Mushroom Tofu Bubble
Ingredients: 400g of tofu soaked, 50g of minced meat, 10 shiitake mushrooms, one-fifth teaspoon of pepper powder, one teaspoon of starch, one tablespoon of soy sauce, one tablespoon of chopped green onion
practice
Add salt, pepper and starch to the minced meat and set aside
Soak mushrooms in advance and slice. It is recommended to use dried shiitake mushrooms, which have a stronger flavor than fresh shiitake mushrooms.
Minced ginger and garlic
Put an appropriate amount of base oil in the pot, stir-fry the minced meat until it changes color.
Saute minced ginger and garlic
Fried shiitake mushrooms
Add tofu bubbles and stir fry slightly
Add half a bowl of water, soy sauce and oyster sauce
Pour in the meat again, and slowly collect the juice over low heat to make it taste good
Stir-fried Pork Liver with Chives
Ingredients: pork liver, ginger slices, garlic slices, millet spicy rings and chives, salt, cooking wine, cornstarch, spicy fresh dew, soy sauce, monosodium glutamate, sugar, pepper
Practice: 1. Cut the pig liver into slices, rinse with water to remove the peculiar smell, drain the water and put it in a bowl, add salt, cooking wine and cornstarch and mix well to taste and sizing.
Heat the vegetable oil in a clean pot, fry the pork liver slices first, then pour out and drain the oil.
Leave the base oil in the pot, add ginger slices, garlic slices, millet hot rings and chives to fry until fragrant, add pork liver slices, stir-fry and cook with spicy fresh dew, soy sauce, salt, monosodium glutamate, sugar, pepper A bowl of glutinous rice flour and wet cornstarch paired together, ready to be placed on a plate after the juice is collected.
Spicy Pot Shrimp
Ingredients: 250 grams of green shrimp, green onion, ginger and garlic, Chinese prickly ash, hemp pepper, star anise, dried chili, green bamboo shoots, lettuce, spicy hot pot ingredients, salt, soy sauce, sugar, cooking wine, chicken soup.
practice:
Clean the prawns to the sand line. Marinate with a little salt and cooking wine for about 15 minutes. Not too long, so as not to be stale.
Prepare the side dishes in advance, cut the dried peppers into sections, slice the onion, ginger and garlic, cut the green bamboo shoots into cubes, and prepare the peppercorns and star anises.
Heat the pan with cold oil, add Sichuan peppercorns, hemp peppers, star anise, and stir until fragrant.
Add in the dried chili peppers, and simmer over low heat until fragrant.
Put in the hot pot ingredients. I used half a bag. The brand is from Youlian. Add onion ginger and garlic and saute until fragrant.
Stir-fry the hot pot ingredients, add the green shrimp, and stir-fry over high heat.
Add in diced green bamboo shoots, add soy sauce, a small amount of sugar, and salt to taste, and stir-fry quickly.
Add an appropriate amount of chicken broth, if there is no hot water available, cook for a while, but it doesn't take too long.
Put the lettuce on the bottom of the plate, put the shrimp on it, put the diced green bamboo shoots in the middle, garnish with coriander, and sprinkle a little white sesame seeds.
Stir-fried Pork Belly with Spring Bamboo Shoots
Materials: spring bamboo shoots, pork belly, green peppers, pickled peppers, garlic, water starch, soy sauce, dark soy sauce, salt, monosodium glutamate, oil;
practice
Peel the bamboo shoots, cut them in half, put the water in the pot on the fire, put the bamboo shoots and cook for 10 minutes, remove them to cool and slice. stand-by.
Wash the pork belly, slice, add salt and cooking wine. Light soy sauce, dark soy sauce, water and starch are evenly spread, and peanut oil is put in and mixed well. Submerge for 10 minutes. Wash and slice garlic cloves, wash green peppers, pick peppers, and slice them all.
Heat the pot, put the oil, the oil temperature is 50% hot, put the pork belly and fry until the pork belly changes color, cut the pork belly to one side, add green pepper, salt, and fry until it breaks. Put spring bamboo shoots, garlic, pickled pepper, monosodium glutamate, put a small amount of boiling water and stir well out of the pot
Cabbage Baked Eggs
Ingredients 1/4 cabbage / 10g flour / 10g water, 1 egg / appropriate amount of salt / appropriate amount of black pepper / oil
Do 1. Cut the cabbage into shreds, try to make it as thin as possible, and pour in a batter that is mixed with 10g flour and 10g water. Add a pinch of salt. Then stir well. Coat the cabbage with the batter
Turn on a small fire in the pot, pour a little peanut oil, and then spread it with a paper towel
Pour in all the cabbage, shape it into a cake shape with a spatula, and bake slowly
When the bottom is solidified, you can add an egg and beat the eggs at low altitude. Cover and continue to bake. Bake it to your liking
Sprinkle a little pepper after serving. Or mix it with your favorite sauce and eat it
Steamed Pork Ribs with Sichuan Flavour Noodles
Practice 1. Put rice, glutinous rice, peppercorns, and star anise together in a wok, without oil, dry fry over low heat, slowly fry until golden and splendid, with fragrant aroma, turn off the heat and spread it out to dry;
Use a food processor to break the fried rice together with the spices, (do not break it too much, keep some coarse particles, the taste will be better)
Rinse the ribs, add all the seasonings, grasp it well, seal it, put it in the refrigerator, and marinate overnight;
Wash and peel the small taro, and arrange the whole at the bottom of the container;
Dip the marinated ribs evenly with a layer of broken rice noodles;
Put the spare ribs on the taro, put the steamer on the steam, cover and steam for 30 minutes.
Stir-fried Enoki Mushrooms with Celery
Ingredients: shredded pork tenderloin, enoki mushroom, celery, red pepper, ginger, garlic, onion, salt, soy sauce, sesame oil
Practice: 1. Blanch the dried golden needles in boiling water or soak in boiling water in advance, remove and drain the water for later use.
Wash the celery and cut it into sections, and cut the red pepper into shreds.
Shred the tenderloin, add a little salt, pepper, starch, oil, add a little water, stir and marinate evenly.
Put the oil in the pot, add the garlic slices and shredded ginger to sauté until fragrant, add the marinated shredded pork and stir fry.
After the meat changes color, add the celery and stir fry.
Add the golden needles and stir fry. Finally, add red peppers, chopped green onions, and soy sauce and stir fry until the red peppers are broken and red.
Spicy Braised Fish Nuggets
main ingredient
Grass carp, soybean sprouts, flour, eggs, cauliflower, fungus, cabbage, mushrooms, coriander, dried peppers, pepper, green onions
practice
Process the fish pieces first. Cut into chunks and drain. A small amount of flour, beat in an egg.
Add a pinch of water and a pinch of salt, and whisk in one direction until a thin paste that can catch chopsticks. Pour the fish pieces into the egg batter and mix well.
Put cooking oil in a small pot, when the oil is hot to 60%, add the fish pieces that are hung with paste, and fry on low heat.
Remove and drain the oil when deep-frying until golden brown, so that all the fish pieces are ready for use.
Prepare side dishes. Clean the mushrooms and tear them into thick strips by hand.
Soak the dried fungus in warm water, clean it, and tear it into pieces of suitable size.
Wash and pick the cauliflower into single flowers, and tear the cabbage into large pieces. Remove the skin and tail of the bean sprouts, wash and drain.
Cut the red pepper into rings, cut the onion into sections, slice the ginger, and peel the garlic for later use.
Enter the topic, braised fish pieces. Put oil in a frying pan, about twice the amount of oil you would normally use for frying. Put the dried peppercorns and sauté on a small fire
Add scallions, garlic cloves and ginger slices and stir-fry until fragrant, add spicy fish sauce and stir-fry until fragrant.
Fry the cauliflower and mushrooms for a minute. Stir-fry the soybean sprouts and fungus in the pan. Finally, add the cabbage leaves and stir-fry evenly.
Add water until all the vegetables are submerged and bring to a boil over high heat.
Add the fried fish pieces and cook for two minutes on high heat. After the fish is out of the pot, put it into a large pot, put on the parsley and chopped twist.
Tomato Frozen Tofu Vegetable Soup
Material: about 500 grams of frozen tofu, cut into small pieces; 1 large tomato, cut into small pieces; appropriate amount of green leafy vegetables (beetroot, spinach, small rape, etc.), cut into sections; 1 shallot, cut into slices; 1 cooking wine A large spoon; appropriate amount of ginger, rubbed into minced ginger; 1-1 tablespoon miso paste; half a teaspoon of rice vinegar, no need, just to make it fresh; a pinch of white pepper powder; sugar (optional) appropriate amount; chili powder (optional) ); Coriander (optional) a few, chopped
practice
After the pan is hot, add oil and fry chopped green onion, add tomato pieces and stir fry, add cooking wine, and continue to stir fry.
Rub some minced ginger on the surface of the tomatoes with a grater and stir well.
Stir fry until the tomatoes become soft, add the frozen tofu and stir fry, pour a small cup of water, bring to the boil, cover the pot, and simmer for 3-5 minutes on low heat.
Before ready to serve, add the greens and cook for half a minute to 1 minute until the greens are soft.
Put the miso sauce in a small bowl, and pour a spoonful of the soup in the pot to mix the sauce.
Turn off the heat, pour in the sauce, mix well, sprinkle with chopped coriander, white pepper, drip vinegar, and serve.
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