A selection of 38 dishes to share, the taste is complete and delicious, it will be sold out as soon as it is served
I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during 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!
Grilled Tofu
Ingredients: 1 piece of tofu, 2 eggs, appropriate amount of sea rice, appropriate amount of onion, ginger and garlic, appropriate amount of starch, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, a little pepper oil, a little chili oil
practice:
Rinse the dried shrimps with water and control the moisture. After buying the tofu, put it in the refrigerator for 2 hours to control the moisture. Chopped onion, ginger and garlic.
Cut the tofu into thin and even slices. Dip the tofu slices with starch on both sides.
Dip both sides in the egg mixture. When the oil in the pan is hot, fry it slowly.
Fry until browned on both sides and slightly firm. until all cooked.
Add some oil to the pot, saute the shallots, ginger and garlic until fragrant, add dried shrimps and saute until fragrant.
Add oyster sauce, soy sauce, pepper oil and chili oil and fry. No salt added, salty enough.
Add some water to boil. Add tofu slices and cook for a while, cook until the soup is dry and turn off the heat.
Assorted sauce
Material: cucumber, purple cabbage, enoki mushroom, carrot, garlic, green red pepper, white sugar, salt, June fresh, special soy sauce, flavor, Damei, fragrant rice vinegar
practice:
Blanch enoki mushrooms, control the water.
Process the rest of the vegetables into shreds and put them on a plate
Heat oil a little soy minced garlic and so on.
Mix soy sauce, rice vinegar, sugar, salt and water into a sauce, pour it into the assorted vegetables and mix well.
Hibiscus Loofah
Materials: 250 grams of loofah, 3 egg whites, 30 grams of red pepper, salt, starch, chicken essence, and appropriate amount of cooking oil.
Practice: 1. Peel and wash the loofah, cut it into pieces, cut the red pepper into pieces, then add the egg whites with an appropriate amount of salt, starch and water to prepare them for later use.
Heat the oil in the pot until it is 60% hot, add the egg whites and fry until solid, set aside.
After washing, put in oil and cook until it is six mature, add loofah and red pepper and fry until eight mature, add the previously fried egg white and fry together, then add chicken essence and salt and stir well, then thicken with starch with water, and serve Ready to eat.
Fish-flavored king oyster mushrooms
Ingredients: 1-2 king oyster mushrooms, 2-3 garlic cloves, one tablespoon of soy sauce, one tablespoon of cooking wine, one tablespoon of vinegar, one tablespoon of sugar, 20g of chopped pepper, and 15g of cornstarch;
Practice: 1. Mix the seasonings soy sauce, cooking wine, vinegar, sugar, and cornstarch and mix thoroughly; chop the peppers with a knife;
Add the chopped peppers to the seasoning juice, stir well and set aside; wash the king oyster mushrooms and cut them into thin strips;
Boil the water in the pot, put the king oyster mushroom strips in the water and blanch for half a minute, then remove them; rinse the removed king oyster mushroom strips in cold water, drain and set aside;
Take another clean pot, put in the right amount of cooking oil, and saute the garlic cloves until fragrant; add the king oyster mushroom strips and stir-fry until the surface is slightly golden; according to the amount of king oyster mushrooms, add an appropriate amount of fish sauce and stir well;
Fried Shrimp with Mango Sauce
Practice: 1. Peel off the shell of the jiwei shrimp, remove the shrimp line, leave the tail and shrimp shell separately.
Marinate the shrimp with salt, cooking wine and ginger for a while.
Take half of the mango pulp and use a food processor to puree, add lemon juice, whipped cream, sugar and a small amount of olive oil and slowly heat it over low heat to make mango sauce. Cut the other half into chunks.
Put the olive oil in the pot, add the shrimp shells and slowly boil the shrimp oil, discard the shrimp shells.
Heat the shrimp oil, add in the green beans and corn kernels and stir-fry until they are broken, then add in the shrimp and stir-fry until discolored.
Add appropriate amount of coconut milk, mango sauce, season with salt, stir fry evenly and serve
Spicy Snails
Cut the snail meat into thin slices, remove the yellow part of the snail
Loading and spare
Ginger shredded
Remove seeds from red and green peppers and shred
Wash the parsley and control the water, cut into inch pieces
First stir fry the shredded ginger until fragrant
Add the snail meat and stir fry quickly
Add the chilli
Salt
Coriander section, stir fry evenly
Homemade Small Pot Rice Noodles
Wash the leeks and cut them into sections, chop the pickles, and freshly grind the meat.
Wash the rice noodle with water and use it as a backup, because I didn't buy rice noodle after get off work, so I bought roll powder instead. You can also choose your favorite main dish, but the noodles must be cooked first and then drained.
Put in the stock and heat it to a boil. You can use boiling water without stock.
Put in the fresh meat and cook it
Put in soy sauce and Zhaotong sauce and cook for 1-2 minutes
Add leeks and cook the pickles until the leeks are cooked through
Vinegar baby dish
Practice: 1. Wash the baby vegetables, break them into pieces, you can break them by hand, try not to cut them with a knife
Prepare dry red pepper, onion, ginger and garlic, take a small bowl and add vinegar, soy sauce, salt, sugar, etc. to make a sauce;
Put oil in a hot pan, add Chinese pepper and aniseed to fry until fragrant, remove, then add onion, ginger and garlic to fry until fragrant. Take a spoon of water, cover the pot, cook on medium heat for 3-5 minutes, then remove the lid and turn to high heat, thicken and collect the juice, and put it on a plate.
Stir-fried Cauliflower with Pork Belly
Ingredients: cauliflower, pepper, pork belly, garlic, ginger, bean paste, salt, soy sauce;
practice
Prepare the materials; the pork belly can be frozen and sliced better when you buy it at home. The frozen meat pieces are more slippery, be careful~ Slice the garlic and cut the pepper into circles; break the cauliflower into 4 pieces with a knife, and break off one piece by hand. Blossoming flowers, as small as possible, soak in salt water;
After washing, control the water, boil a pot of water, add a few drops of oil, put in the cauliflower and cook for about 20 seconds, remove and drain the water; stir-fry the pork belly with a little oil, and fry the pork belly first to force out the fat . One is that the pork belly will not be too greasy, the second is that the fried pork belly is very crispy and delicious, and the third is that the cauliflower of the pork belly is fried in oil, and the cauliflower is more delicious;
Take out the pork belly, pour in the cauliflower, stir fry, cover the pot, turn on the medium heat, and turn it every 30 seconds; the cauliflower is slightly cooked; sauté the ginger, garlic and pepper in the oil pan; pour in the cauliflower and continue to turn Stir fry, add a small spoon of bean paste, salt, soy sauce; continue to fry a little and then take out of the pot
Green bamboo shoots and fungus
500g green bamboo shoots, 100g fungus, 20g red pepper, 15g garlic, appropriate amount of cooking oil, 1 tsp salt, 0.5 tsp sugar, 1 tsp oyster sauce, 1 tsp cornstarch
practice
Slice the green bamboo shoots, soak and wash the fungus, slice the red pepper and garlic.
Heat oil in a pan, saute garlic slices until fragrant.
Fry the green bamboo shoots until they are broken.
Add red pepper.
Stir fry with fungus.
When fry until 8 mature, add appropriate amount of salt and sugar.
Pour a bowl of juice (water, oyster sauce, cornstarch) before the pot is out.
Stir fry on high heat and serve.
Fried Shredded Pork with Tempeh
Ingredients: lean meat, tempeh, pepper, green garlic, soy sauce
practice:
Cut the meat into shreds, wash the tempeh in advance, and soak it in water for a while.
Separate the garlic leaves and stalks of green garlic and cut them into sections.
Heat oil in a pot, add green garlic stalks and saute until fragrant, add shredded pork, stir fry until discolored.
Add the tempeh, stir fry over high heat until it changes color, add chili powder and stir fry.
Add a few drops of soy sauce and fry until coloured, season with salt.
Finally, add the green garlic leaves and stir-fry for a few times, add MSG to taste and serve.
Fried Chicken with Chopped Chili
Practice: 1. After cleaning the eggs, cut them into thin slices, add minced ginger, red chopped peppers, and cooking wine to marinate for about 20 minutes;
Wash the long green peppers, remove the seeds and cut them into sections, and slice the onions, ginger and garlic;
Heat oil in a hot pan. After the oil is hot, add pepper, ginger, onion, and garlic to fry until fragrant;
Put the marinated chicken gizzard slices and stir fry over high heat until they are broken; add green pepper pieces and stir fry, add a little dark soy sauce and fry until the green peppers are broken, add a little salt and drizzle a little sesame oil.
Baked Crab Cover with Cheese
The richness of cheese and the sweetness of crab meat complement each other, making it very suitable for serving as the main dish of the restaurant.
Material:
2 crab lids, 300g blue crab meat, 100ml water, 100ml fresh cream, a little onion, a little dried shallot, a little cheese powder, a little bread crumbs, a little chopped coriander, a little butter, 1 tablespoon each of white wine and brandy .
practice:
Fry the onions and shallots with butter until fragrant, then add the crab meat and cook for a while.
Add in white wine, brandy, fresh cream, chopped coriander and water, cook until it becomes a paste.
Stuff the cooked ingredients into the crab lid.
Sprinkle cheese powder and bread crumbs on the dipped crab cover, put it in the oven and bake for 10-15 minutes until golden brown.
Low-Fat Vegetable Baked Eggs
Practice: 1. Wash and chop vegetables.
Beat an egg in a bowl, add a pinch of salt and black pepper.
Heat a frying pan, put the vegetables directly in without oil. When the vegetables are soft and juicy, pour in the beaten egg, and bake over low heat.
Lastly, sprinkle some black peppercorns.
Braised Tofu with Shrimp
Ingredients: 15 prawns, 2 pieces of soft tofu, 2 pieces of ginger, 2 cloves of garlic, 2 shallots, 1 spoon of spicy sauce, 2 spoons of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 gram of pepper, 1 gram of salt , 1 g chicken essence, 2 g cornstarch
practice:
After the shrimp is processed, cut the shrimp into small pieces, add some pepper powder and cooking wine to marinate for ten minutes; cut the tender tofu into small cubes; mince the ginger, garlic, and scallion respectively, and set aside a spoonful of spicy sauce.
Take a small bowl, add oyster sauce, light soy sauce, and a little dark soy sauce and mix well to make a sauce.
Fry the shrimps in the hot oil in the pan until cooked, and set aside.
Put the minced ginger, minced garlic and scallion into the pot and stir-fry until fragrant, then add the spicy sauce and stir-fry until the red oil is produced.
Pour the tofu into the pot, add the sauce and a little water to boil, turn to low heat and cover for 5 minutes, shaking in the middle to prevent sticking to the pot; then add shrimp and simmer for a minute; finally add a little salt and chicken essence, add starch Water and fire to collect juice.
Stir-fried Vegetable Peppers with Shrimp
Ingredients: shrimp, red pepper, green pepper, sand tea sauce, salt, starch, sesame oil, minced garlic
practice
First marinate the shrimp with ingredients to taste;
Stir-fried peppers, add some salt, and set aside for later use;
Stir fry shrimp, add minced garlic, and finally mix with vegetable pepper...Add some water starch, mix and fry evenly.
Steamed Egg with Clams
Practice: 1. Soak the clams in salt water for more than 2 hours in advance (you can also put some oil in the water), let them spit out the sediment, and clean the surface of the clams with a brush.
Boil the water in the pot, cook the clams until they open and take them out immediately. The opening times of the clams vary, so take out the open clams in time, otherwise they will be overcooked.
Arrange the cooked clams on a plate.
Crack two eggs into the bowl, add salt and pepper and mix well.
Beat the eggs, add warm water and mix thoroughly. 1:1 ratio.
Sieve the beaten egg liquid into the prepared clams dish.
Cover the egg tray with a layer of plastic wrap, put it in a steamer when it is cold, steam for about 10 minutes, and then turn to medium heat after the water boils.
Fish Fragrant Shredded Chicken
Practice: 1. Cut shredded winter bamboo shoots, shredded carrots, and shredded fungus, then blanch and remove for later use
Green pepper shreds and set aside
Shred the chicken breast, then marinate it with sesame oil, dark soy sauce, pepper powder and minced ginger for later use
Set aside the fried shredded pork, then fry minced garlic and ginger in the oil pan, and add starch, rock sugar, vinegar, dark soy sauce, salt and cooking wine to make the sauce
Stir-fried spinach with garlic
Material: 500 grams of water spinach, 2 tablespoons of vegetable oil, 3 cloves of garlic, 4 grams of salt
practice
Choose to wash the spinach
Cut into inch pieces
Minced garlic
Heat the oil in the pot, fry on low heat until the minced garlic is fragrant
Put in the water spinach, salt, stir fry over high heat until slightly soft and then serve on a plate
Cold lotus root slices
Material
2 lotus root, chili oil, sesame oil, balsamic vinegar, light soy sauce, salt, sugar, minced garlic
practice
Clean the lotus root, peel off the skin and set aside.
Put the right amount of water in the pot, put the peeled lotus root in the pot and cook for about 15 minutes. Remove and let cool.
Slice the boiled lotus root into thin slices and place in a large bowl for later use.
Add chili oil, sesame oil, balsamic vinegar, light soy sauce, salt, sugar, minced garlic to the lotus root slices, mix well, put them on a plate and serve.
five-spice dry sauce
Ingredients: tofu, oil, salt, green onions, ginger, pepper powder, chili noodles, soy sauce, dark soy sauce, sugar, cooking wine, star anise, bay leaves, cinnamon, cumin, cardamom, angelica, chicken essence
practice:
Cut green onions, slice ginger, star anise, cinnamon, bay leaves, cumin, cardamom, and angelica.
Heat a pot, add dried Chinese peppercorns, fry until fragrant, and crush.
Wash the tofu and cut into thick slices for later use.
Heat oil in a pot, add tofu slices, fry until golden brown on both sides, and set aside.
Leave the base oil in the pot, add the shallots, ginger, star anise, cinnamon, bay leaves, cumin, cardamom, and angelica, and fry until fragrant.
Pour in a small pot of water, add cooking wine, salt, light soy sauce, dark soy sauce, sugar, and chicken essence. After the water boils, turn to low heat and simmer for 5 minutes.
Put in the fried tofu cubes, cover the lid, cook for 15 minutes, remove the slag and throw it away.
Drain and remove, add pepper powder and mix well.
meatball soup
Ingredients: pork stuffing, salt, chopped green onion, egg, winter melon, seaweed
practice:
Cut the wax gourd into thick slices, blanch in water for later use;
Put an appropriate amount of salt and chopped green onion in the pork stuffing, add an egg, mix well, and shape into a round shape;
Pour water into the pot, boil the meatballs; put salt, winter gourd and seaweed, and take out the pot after five minutes.
Char Siew Pork with Honey Sauce
main ingredient
Pork lean meat: 250
Excipients
Salt: appropriate amount; barbecue sauce: appropriate amount; oil: appropriate amount
Specific steps
Cut lean pork or tenderloin into larger pieces, not too thick, marinate with appropriate amount of starch and barbecued pork sauce;
Stir well;
After stirring evenly, cover with plastic wrap and put it in the refrigerator to refrigerate overnight to ensure complete taste;
The next day, you can take it out and fry it directly, and fry it in a non-stick pan until both sides are cooked through, about two to three minutes per side.
Oyster Sauce Mushrooms
Ingredients: king oyster mushroom, red pepper, ginger onion, oyster sauce, dark soy sauce, salt, sugar, sesame oil
practice
Steam the king oyster mushroom in water and tear it into small strips, shred the red pepper, and shred the green onion and ginger.
Put a little base oil in a hot pan. When the oil is hot, add shredded onion and ginger to fry until fragrant. Add red pepper and fry until it breaks.
Pour in the torn king oyster mushrooms, add oyster sauce, dark soy sauce, salt, sugar, stir fry evenly and drizzle a little sesame oil.
Secret Spiced Roast Lamb Chops
Ingredients: 1000g lamb chops, 4 star anises, 3 fragrant leaves, 1 small handful of peppercorns, five-spice powder, cumin, chili powder, sea salt,
practice:
After washing the lamb chops, add chopped cumin and five-spice powder to the cooking pot and marinate for about 10 minutes.
Put fragrant leaves, star anise and peppercorns in the pressure cooker, add pure water, put in the marinated lamb chops, and press for 18 minutes.
After the pressed mutton is taken out, add the same amount of chili powder, cumin powder and five-spice powder and marinate for 20 minutes.
Preheat the oven to 180 degrees, lay tin foil on the baking tray, and place the lamb chops neatly. With the skin side up, use a wool brush to lightly brush each piece with a little oil, then sprinkle evenly with cumin grains and sea salt.
After wrapping in tin foil, send it to the oven and bake for 20-30 minutes. Then remove the tin foil on the top and bake at 200 degrees on the fire to bake the oil under the skin, and the skin will become very crispy.
Fragrant Scallops
Ingredients: scallops, tomatoes, sweet corn kernels, onions, garlic, soy sauce
practice:
Wash the scallops, remove the dirt inside, rinse and drain; the shell is also cleaned with a brush.
Blanch the tomatoes with hot water, peel and cut them into small pieces; wash the onions and dice them; chop the garlic.
Put the oil in the pot. When it is hot, add chopped garlic and diced onion and saute until fragrant. Then pour in diced tomatoes and corn kernels, and stir fry quickly. Don't fry for a long time.
Pour the fried chopped vegetables evenly on the scallops, put the scallops into the steamer, and steam for 6 minutes after steaming.
Take out the steamed scallops and place them on the plate, add soy sauce and serve.
Mangosteen Stewed Sydney
Ingredients: Sydney, Luo Han Guo, Chuan Bei, Rock Sugar
practice:
Peel the Sydney pears, remove the seeds and cut into small pieces, break the Luo Han Guo, and crush the Chuan Bei.
Put Sydney Luohanguo Chuanbei into the stew pot, add an appropriate amount of water and a small amount of rock sugar.
Put it into a pressure cooker over water, press on medium heat for half an hour after steaming, and then eat.
Northeast Hot Pot Pork
Ingredients: 400 grams of tenderloin, half carrot, half green onion, 1 small piece of ginger, 4 cloves of garlic, 1 teaspoon of cooking wine, 2 tablespoons of soy sauce, 1/4 teaspoon of five-spice powder, 2 tablespoons of tomato sauce, 2 tablespoons of starch, rice vinegar 2 tablespoons, 1 tablespoon sugar, 5 teaspoons salt
practice:
Wash the tenderloin and cut into thin slices, marinate with 1 tablespoon of soy sauce, 1 teaspoon of cooking wine, 1/4 teaspoon of five-spice powder, 1 tablespoon of dry starch and 1/2 teaspoon of salt for 20 minutes;
Cut the green onion and ginger into shreds, slice the garlic, and cut the carrots into shreds after peeling;
Mix 1 tablespoon of soy sauce, 1 tablespoon of dry starch, 2 tablespoons of rice vinegar, 1 tablespoon of sugar and 1 teaspoon of salt in a small bowl, add 2 tablespoons of water to make a sauce for later use;
Put oil in the pot, fry the marinated meat slices one by one in the pot until discolored and then remove them;
Leave a small amount of base oil in the pot, sauté the shallots, ginger and garlic slices until fragrant, then pour in the carrot shreds, stir-fry evenly, then add 2 tablespoons of tomato sauce, and then add the fried pork slices and stir-fry well;
Finally, add the sauce that was blended in step 3 in advance, and sprinkle in the coriander after the pot is out.
Rapeseed with Oyster Sauce and Mushrooms
Ingredients: mushrooms, rapeseed, garlic slices, oyster sauce, olive oil, salt
practice:
Blanch the rapeseed in water, remove the mushrooms and drain the water;
Add olive oil to the pot and heat it up, take half of the garlic slices, pour in and stir-fry until fragrant;
Add rapeseed, shiitake mushrooms, appropriate amount of oyster sauce and stir-fry for two minutes;
Add the remaining garlic slices and a little salt before serving.
Sweet and Sour Lotus Root
Ingredients: 500 grams of lotus root, 1 carrot, 10 grams of ginger, 15 grams of garlic, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of white vinegar, 5 tablespoons of water, 2 tablespoons of tomato sauce, 5 grams of cornstarch
practice
Peel lotus root and carrot, cut into pieces with a hob, mix soy sauce, sugar, white vinegar, tomato sauce, etc. to make a sweet and sour sauce.
After boiling water, add lotus root and carrot to boil for a while, drain the water after breaking.
Put the golden arowana edible blended oil in the wok, heat it, saute ginger and garlic until fragrant, add carrot pieces and lotus root pieces, stir fry.
Put in the sweet and sour sauce, mix well and turn to medium-low heat, let the carrots and lotus roots absorb the sweet and sour sauce.
Finally add water starch and stir well, sprinkle with diced green onion and serve.
Coriander mixed with shredded radish
Ingredients: 600 grams of white radish, 50 grams of coriander, white vinegar, salt, vegetable and fruit powder, pepper oil
practice:
Wash the coriander and cut it into sections, peel the white radish and rub it into filaments;
Add 2 teaspoons of salt to the radish, stir well with chopsticks, and marinate for 5 minutes;
After the shredded radish water is basically finished, squeeze out the water for later use;
Put the squeezed shredded radish into a large pot, add vinegar, salt, vegetable and fruit powder and mix well;
Add pepper oil and mix well.
Cabbage balls and vermicelli soup
Ingredients: meat stuffing, cabbage, vermicelli, black pepper, onion ginger garlic, pepper aniseed
practice:
First add a little salt, chicken essence, sesame oil, light soy sauce to the meat filling, stir well and marinate for ten minutes;
Add water to the pot, add onion, ginger, garlic, and aniseed pepper. After boiling, use a spoon to dig the minced meat into the size of more than half a spoon, and put it directly into the pot;
Turn to low heat and simmer for two minutes, turn to high heat, then put a bunch of vermicelli in it, put the cabbage in after 20 seconds, and turn to low heat after the pot is boiled;
Cover the pot and simmer for about a minute, sprinkle with black pepper and stir well.
Sandworm Vermicelli Chicken Soup
Boil water, add ginger sliced green onion rice wine and continue to boil
Clean half of the chicken and put it in a pot and bring to a boil over high heat, turn to medium heat and simmer
Soak the vermicelli in water for 15 minutes and the red dates and wolfberry for 15 minutes
After soaking the dry sandworm for ten minutes, pick it up and cut off the head and tail. Cut a knife vertically from the middle of the sandworm and divide it into two halves
Fry the sand worms in a hot wok until fragrant and the color turns yellow.
Pick up the vermicelli, cut into three sections, wash the mushrooms and cut into small pieces
Cook the fried sandworm red dates with chicken for 30 minutes, then add wolfberry and cook for 5 minutes. Finally, add mushrooms and vermicelli and cook for 5 minutes.
Braised Rice with Ham and Potatoes
Ingredients: potatoes, ham, green onion, rice, garlic, salt, chicken essence
practice
Peel and dice the potatoes; dice the ham; peel the garlic.
Heat oil in a pan, add garlic and saute until fragrant, then add diced ham and diced potatoes and stir fry.
Then put in the cold rice, press it loose, and stir fry.
Add an appropriate amount of salt, stir fry the chicken essence, and finally add a small bowl of water, cover the pot and simmer for a while.
When the water is dry, add chopped green onion and mix well and serve.
Fried Shrimp with Asparagus
Ingredients: 300 grams of fresh shrimp, 150 grams of asparagus, water fungus, red pepper, salt, wet starch, cooking wine, fresh soup, sesame oil, and appropriate amount of cooking oil
practice
Wash the shrimp, drain the water, add salt and wet starch, mix well and sizing; blanch the asparagus and water fungus, drain the water; cut the red pepper into small pieces.
Heat the wok with oil until it is 50% hot, add in the shrimp and fry until they are broken, pour out and drain the oil.
Heat a little oil in the wok, add fresh soup, cooking wine, salt, asparagus, fungus, red pepper and boil, thicken with wet starch, add shrimp and stir well, drizzle with sesame oil, and serve.
Braised Winter Melon
Ingredients: appropriate amount of winter melon, 1 shallot, 2 dried peppers, a little salt, appropriate amount of soy sauce, appropriate amount of dark soy sauce, and a little chicken essence;
practice:
Peel and wash the wax gourd, cut into pieces, chop the shallots, and cut the dried peppers into rings
Heat the oil in the pot, add the shallots and red peppers, stir-fry, add the wax gourd and stir-fry for about 1-2 minutes, pour in the light soy sauce, dark soy sauce, salt, add a little water and stir-fry evenly, cover the lid Simmer until cooked.
Pour in a little chicken essence to make it fresh, stir fry evenly, turn off the heat, and drain. Lastly, sprinkle with chopped green onion.
Stir-fried Pork with Bean Sprouts
Ingredients: bean sprouts, vermicelli, shredded pork, green onions, ginger, salt, soy sauce
practice:
Soak vermicelli in water until soft;
Add oil in the pot, heat it up, add onion and ginger to saute until fragrant, then add shredded pork and fry until discolored;
Stir fry the soybean sprouts, add a little water and simmer for a while, otherwise the soybean sprouts will have a bean smell;
Boil a pot of hot water, put the vermicelli in it and cook until the vermicelli is translucent and slightly white;
Take out the blanched vermicelli and drain the water, put them in the bean sprouts pot, and season with salt and a little soy sauce.
Bean sprouts mixed with vermicelli
Practice: 1. Remove the roots and bean skins from the soybean sprouts and wash them.
Soak the vermicelli in warm water, then put it in a pot of water and cook until soft. My vermicelli is pure green handmade potato flour brought back from my mother-in-law's house.
Put the soybean sprouts in the pot and cook until they are broken.
Take out the cold water, drain the water, and put it into the bowl.
Chop the boiled vermicelli with a few knives and put them into the mixing bowl.
Add the carrots.
Slice the onion and mince the garlic and put it in.
Add minced coriander, salt, cold soy sauce, sesame oil, pepper chili oil and mix well