Carefully selected 32 dishes to share, the unique taste is nostalgic, let's try it together
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, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, 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 indifferently 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!
Lotus Seed and Pork Belly Soup
Ingredients: pork belly, lotus seeds, two pieces of green onion, one large piece of ginger, four shallots, one tablespoon of peppercorns
practice:
Clean the pork belly, cut it into strips, put it in a pot with cold water, put a tablespoon of Chinese prickly ash, half a piece of smashed ginger, boil it with the pork belly over medium and low heat, boil the blood, remove it and wash it.
Slice ginger, pork belly strips, lotus seeds, green onion, ginger, enough water, add them to the soup pot and bring to a boil.
Cook over low heat until the soup turns milky white. Add salt and pepper and continue to simmer for half an hour.
Dried lotus root sticks
Ingredients: 1 section of lotus root, custard powder, corn starch, salt, chicken essence, onion, ginger, garlic, Chinese prickly ash, dried chili, vegetable oil, sesame seeds
Practice: 1. Wash and peel the lotus root, cut into thin strips, wash the starch on the lotus root with water, then prepare a larger container to soak the lotus root in water and add a few drops of white vinegar for use;
Shred onion ginger and dry red pepper, and pat loose garlic;
Take out the lotus root strips and drain the water, and evenly sprinkle half of the mixture of cornstarch and custard powder, so that each lotus root strips have a thin layer of flour;
Pour the oil into the wok, fry the lotus root strips under 50% heat, remove and drain the oil, and when the oil temperature rises to 70% or 80% heat, fry the lotus root strips again, and fry until the lotus root strips are dry and golden brown.
Leave the base oil in the wok, saute the dried chilies and peppers until fragrant, then add the onion, ginger and garlic to fry until fragrant, add the fried lotus root sticks and salt and stir well, then add the chicken essence and raw sesame seeds and stir-fry for 2 minutes.
milk tortilla
Materials: 300g corn flour, 200g flour, 2 eggs, 3 teaspoons of vegetable oil, 3 teaspoons of powdered sugar, 3g of yeast,
amount of milk moderate amount of milk
practice:
Break up the eggs, mix half of the corn flour and half of the flour evenly, add milk, eggs, powdered sugar, and yeast, stir evenly, and form a smooth dough, wrap it in a fresh-keeping bag, and wake up for 30 minutes
Knead the rested dough again, divide it into small doses, and then round it with your hands and press it into small round cakes
Add a little vegetable oil and preheat the electric cake gear
Put in the small round cake, cover, fry until one side turns yellow, turn over and continue to fry until both sides are golden brown.
Eggplant Noodles
Ingredients: eggplant, green onion, minced ginger, sliced garlic. Rice wine, salt, soy sauce.
practice:
Cut the eggplant into thin strips and cut the meat into slices;
Heat the oil in the pot, pour in the sliced meat, green onion and minced ginger and stir fry until the meat turns white;
Pour in soy sauce;
Continue to fry for a while, add eggplant shreds;
Fry until the eggplant becomes soft, add rice wine, and add a little salt if you want a stronger taste;
Add garlic slices, add a little water to the pot, stir fry until the water boils, and then take out of the pot;
After the noodles have been boiled, they are then poured out in cold water, and then poured over the prepared noodles.
Braised Conch
Material: 1500 grams of conch, appropriate amount of salt and sugar, appropriate amount of cooking wine and pepper, appropriate amount of fresh soy sauce, dark soy sauce, appropriate amount of vinegar starch, appropriate amount of onion, ginger, garlic and pepper
practice:
Wash the conch, put in light salt water and spit out sand for 1 day
Boil the water for a while, use a toothpick to pick out the snail meat, and wash it with salt.
Wash and chop green onion, ginger and garlic, mix with salt, sugar, cooking wine, pepper, fresh soy sauce, dark soy sauce, vinegar, starch, water, and mix into sauce
Heat the oil in the pot, add ginger, garlic and chili peppers until fragrant
Put down the conch meat and fry quickly, add the sauce and cook for 3 minutes. When the sauce thickens, add the green onion.
hot and sour cabbage
Ingredients: Chinese cabbage, red pepper, dried pepper, chopped green onion, white vinegar, mature vinegar, salt, oil, light soy sauce, pepper powder, starch
Practice: 1. Wash the cabbage and cut into small pieces
Finely chop small red peppers and dried peppers. green onion cut into chopped green onion
Heat the oil in the pot. Stir fry chopped green onion, small red pepper and dry pepper
After frying, add cabbage and stir fry
Pour white vinegar first, stir fry evenly, and then pour a little vinegar. put some salt
After stirring evenly, pour some soy sauce and a little pepper powder
Take a little starch and thicken it with cold water. pour into pot
Stir fry for half a minute. out of the pot
Mabo tofu
Main ingredients: tender tofu, minced beef, dried chili, minced ginger
Accessories: spicy sauce, Pixian bean paste, soy sauce, sugar, cooking wine, pepper powder, chicken powder, salt, water
practice:
Cut the tender tofu into cubes, and also cut the dried chili into cubes; mix 1/2 tablespoon of cornstarch and 3 tablespoons of water to make cornstarch water.
Boil half a pot of water, add 1 tablespoon of salt, blanch diced tofu in boiling water for 30 seconds, remove and drain.
Take an empty bowl, add all the seasonings for the spicy sauce and mix well to make a spicy sauce for later use.
Heat 3 tablespoons of oil, sauté minced ginger and dried chili over low heat, pour in minced beef and stir-fry until the meat changes color.
Pour in the spicy sauce, stir-fry evenly with minced beef, and bring to a boil.
Pour in diced soft tofu and mix well, pour in cornstarch water to thicken, sprinkle with 1/2 tablespoon of pepper powder, and serve.
Shredded Chicken with Scallion
Ingredients: Half a three-yellow chicken (500g), 4 celery, 5 chives, half an onion, 1 fresh red pepper, 10 peppercorns, 4 cloves of garlic, 1/4 tsp salt, 1/4 tsp chicken essence , 1/4 tsp sugar, 1 1/2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp cooking wine, 1 tsp sesame oil;
Put cold water, 1 tbsp cooking wine, 10 peppercorns, 3 slices of ginger in a deep pot, add half a chicken, cover the pot and cook on high heat, turn off the heat after the water boils, cover and simmer for 20 minutes;
In the process of stewing the chicken, cut the celery, chives, onion, red pepper, garlic and ginger into slices; use chopsticks to insert the chicken into the thigh, it can be easily inserted to indicate that it is cooked ;
At this time, take the chicken out of the cold water, and tear it into strips by hand after cooling; put oil in the wok, add garlic, and fry ginger until fragrant; add chicken shreds and stir-fry for 1 minute, add salt, chicken essence, sugar, Light soy sauce, dark soy sauce, cooking wine stir fry;
Add onion and shredded red pepper and stir-fry until soft; add celery and chives before taking out of the pot; finally drizzle a little sesame oil and serve out of the pot;
Bacon Fried Onion Peppers
Ingredients: bacon, green and red peppers, onions, soy sauce, sesame oil
Practice 1. Clean the bacon, steam in the pot for 20 minutes, take out and cut into thin slices.
Wash the green and red peppers, remove the seeds and cut into shreds and small pieces respectively. Wash and cut the onions into shreds.
Heat an appropriate amount of oil in a pot, fry the onion shreds until fragrant, then add the bacon slices and stir fry.
Stir fry until the onion is almost transparent, add shredded pepper and stir fry.
Add in soy sauce and sesame oil, stir fry evenly and serve.
Spicy Dry Pot Pork Ribs
Ingredients: fine row lettuce, lotus root, potatoes, cucumbers, carrots, onions, ginger, coriander, dried peppers, pepper powder, chili powder, Pixian bean sugar, soy sauce, garlic
practice
Cut the fine steak into small pieces, rinse with salt water to remove the blood. Cut the lettuce, carrots, cucumbers, and potatoes into strips, slice the lotus root, and chop the onion. Potatoes washed with water to remove starch
Slice ginger, cut coriander into small pieces, prepare more garlic, do not cut it
Put oil in the pot, fry the ribs until golden brown, remove
Add oil to the pot, add bean paste, ginger and dried chili to fry until fragrant, add onion and garlic and fry together, then add pork ribs and continue to fry. Add sugar, soy sauce, chili powder, pepper powder
Add lotus root, potatoes and carrots and stir fry for a while. Finally, add cucumber and fry until they are broken.
Steamed carp with chopped pepper
Practice: 1. Put a layer of salt on the washed carp from the inside to the outside and put it on a plate.
Slice green and red peppers, scallions, garlic, and ginger.
Fill onions, green and red peppers, garlic and ginger into the gaps of the carp segments, and then pour in cooking wine.
Fill the steamer with 2/3 full of water, put the fish into the steamer when the steam is hot, and cover with high heat for 8 minutes.
After 5.8 minutes, drain the steamed water from the fish plate, cover with chopped peppers, and pour in the steamed fish soy sauce. Continue to cover and remove for about 10 minutes.
Mushroom Lettuce
Ingredients: Mushrooms, Lettuce, Oil, Salt, Sugar, Garlic
practice:
Wash the lettuce, fold it directly into sections by hand, cut the foamed mushrooms into thick slices, and chop the garlic into pieces. Heat the pot, put oil, saute minced garlic until fragrant;
Add the mushrooms and stir fry; add the stem of the lettuce, because it is more difficult to cook than the leaves, so put it in and fry it first;
Put the vegetable leaves into the pot, fry until broken, add an appropriate amount of salt, a little sugar to taste, stir fry evenly over high heat, and then serve on the plate.
Steamed Pork Ribs with Peanuts
Ingredients: 300g fresh pork chops, 150g peanuts with skin, 3 slices ginger, 1 shallot, 1/4 tsp fine salt, 2 tbsp oyster sauce, 1/4 tsp chicken powder, 1 tsp sugar ( optional), 1 tsp corn starch, 2 tsp sesame oil
practice
Rinse the peanuts and spare ribs with clean water, drain the water, and cut two slices of ginger for later use.
Mix the ribs with salt, oyster sauce, chicken powder, sugar, cornstarch and sesame oil.
Take a flat plate, spread the peanuts on the bottom, and then spread the marinated pork ribs and ginger slices on the surface of the peanuts.
Pour 1 rice bowl of water into the inner pot of the electric pressure cooker, put a stable rack on it, and put the plate with the ribs on it.
Cover the pot and press the "beans" program to enter the heating state, which takes about 30 minutes. When the heating state enters the heat preservation state, you can turn off the power and wait for the electric cooker to cool down. , open the lid again. Take out the steamed ribs and rice, and sprinkle a few chopped green onion on the surface.
Red Wine Braised Pork Ribs
Ingredients 1 catty of pork ribs, 250ml of red wine, appropriate amount of onion and ginger
Salt to taste 1 tablespoon oil soy sauce 3 tablespoons light soy sauce 2 tablespoons sugar
1 tablespoon cooking wine 1 tablespoon oyster sauce
practice
Rinse the ribs with warm water and drain, add oyster sauce, onion ginger, soy sauce, cooking wine, soy sauce and sugar to marinate for 2 hours
Heat oil in a pan, add onion and ginger, fry until fragrant, pour in pork ribs, fry until golden brown, then pour in the sauce for marinated pork ribs
After boiling, simmer for 5 minutes, then add red wine, simmer for 10 minutes, then add salt and cook
Braised duck intestines with ginger
Ingredients: fresh duck intestines, ginger slices, green Erjingtiao chili festival, dry chili festival, cooking wine, salt, chicken essence, monosodium glutamate, soy sauce, dark soy sauce, pepper oil
practice:
After the fresh duck intestines are cleaned, cut them into sections and put them into a boiling water pot with cooking wine. Boil the water quickly and remove them. Drain the water and set aside.
Put the vegetable oil in a clean pot and heat it up, put in the ginger slices, green Erjingtiao chili section and dry chili section, stir-fry until fragrant, then add salt, chicken essence, monosodium glutamate, soy sauce and dark soy sauce, then pour in the duck intestines and stir-fry for a while, start Drizzle pepper oil in front of the pot, and serve on a plate.
Fried river prawns
Ingredients Small river shrimp; pepper; cooking wine; green and red pepper; ginger; garlic; oil; salt
practice
Wash the small river prawns to control the water, add pepper and cooking wine to marinate for a while
Green and red pepper diced, ginger and garlic minced
Put the oil in the pot and heat it until it is 80% hot, and fry the shrimps until the shell is crispy
Take another pot, fry the minced ginger and garlic at the bottom, then add diced green and red peppers and fry for a while
Add the river prawns and stir-fry together, add salt and stir-fry evenly.
Fried Duck Intestines with Colorful Peppers
Ingredients: 70 grams of duck intestines, 90 grams of colored peppers, ginger slices, minced garlic, a little each of spring onion, 5 grams of bean paste, 3 grams of salt, 2 grams of chicken powder, 3 ml of soy sauce, cooking wine, water starch, and edible oil each Moderate
Cut the washed bell peppers into shreds, and cut the washed duck intestines into sections.
Put the duck intestines in a bowl, add salt, chicken powder, cooking wine, water starch, marinate until the ingredients are tasty.
Pour an appropriate amount of water into the pot and boil, pour in the duck intestines, cook for about 1 minute, remove and drain the water, set aside.
Heat up the wok with oil, add ginger slices, minced garlic and spring onion, saute until fragrant, pour in duck intestines, stir well, add cooking wine, stir-fry until fragrant, stir-fry thoroughly, then add soy sauce, stir well, pour in Shredded bell peppers, fry until broken.
Pour in a little water, add chicken powder, salt, add bean paste, stir fry quickly until the ingredients are tasty, pour in a little water and starch to thicken and serve.
Yam Pork Belly Soup
Materials: 200 grams of yam, 150 grams of pork belly, appropriate amount of oil, salt, ginger, pepper, cooking wine, and chicken essence.
practice
Wash the pork belly with salt, vinegar and flour, cook for 2 minutes, scrape the mucus with a knife and cut into strips.
Peel the yam and cut it into pieces.
Put water, pork belly, ginger, pepper powder and cooking wine in the casserole and simmer for about 2 hours (15 minutes in the pressure cooker).
Put the yam and simmer for 15 minutes.
Season with salt and chicken essence.
Instant Boiled Spicy Hot Pot
Ingredients: hot pot powder, cauliflower, fungus, rice cold cake, oyster mushroom, lotus root, potato, lettuce, 30 grams of black tempeh, 3 cloves of garlic, 1 small piece of old ginger, 1 grass fruit, 1 fragrant fruit, 1 cumin Small spoon, 1 small piece of cinnamon, 2 white buttons, 1 fragrant leaf, 1 triangle, minced pepper, minced Chinese prickly ash, sesame oil, Chinese prickly ash oil, 2 tablespoons of Pixian watercress, monosodium glutamate, salt, Erjingtiao, millet pepper, coriander
practice:
Prepare the ingredients for frying: cut the black bean drum first, and chop the garlic.
Put oil in the pot, fry the watercress first; then add black bean curd, garlic and ginger, continue to fry until fragrant
Add a small half pot of broth or water, put it in the marinade box with the spices in the material, sprinkle with minced pepper and prickly ash, boil it, and lower the heat for 20 minutes
Soak the fungus and hot pot powder in advance; wash the various materials and cut into small pieces
Put the vegetables into the boiled soup base, depending on the amount of vegetables, fire for 5-10 minutes, and you're done
Put sesame oil, Sichuan pepper oil, monosodium glutamate and salt in a bowl, chop two vitex green peppers and millet peppers, and cut coriander into sections
Pick up the vegetables and put them in a bowl of sesame oil, add an appropriate amount of soup, sprinkle with green peppers, millet peppers and coriander, and you're done.
Ancient steamed eggplant
Material: 350g eggplant; 60g shredded pork; 5 shiitake mushrooms; 4 red dates; 2 slices ginger;
practice:
Wash the lean meat and cut into filaments; soak the dried mushrooms in water, remove the stems and squeeze the water, and cut into filaments; soak the red dates in water, remove the core and cut into filaments; peel the ginger and cut into filaments
Remove the head and tail of the eggplant, cut into thin strips 5 cm long, blanch in boiling water for 1 minute, remove and drain
Put lean meat, shiitake mushrooms, red dates and shredded ginger into a bowl, add 1 tablespoon oil, 3 tablespoons oyster sauce, 1/3 tablespoon sugar, 1 tablespoon chicken powder, 1/3 tablespoon salt, 1 tablespoon soy sauce and 1/2 tablespoon A cup of water and mix well to make an ancient recipe sauce
Put the ancient sauce into the boiled eggplant strips, mix well, or take a deep plate, lay a layer of eggplant strips, scoop in a layer of ancient sauce, and stack the eggplant strips into a ladder shape
Drizzle 1 tablespoon of oil, cover with a layer of plastic wrap and boil the water in the pot, put in the eggplant and steam for 15 minutes over high heat.
White Cut Chicken
Ingredients: 1 chicken, 2 pieces of chicken broth, appropriate amount of ginger, appropriate amount of green onion, 1 tsp sesame seeds, salt, oil.
practice:
Boil a pot of boiling water in a large pot, throw in 2 pieces of chicken essence clear soup, and then throw all the chickens that have been gutted and washed into the boiling clear soup in the large pot. Turn the heat to low and keep it boiling for 5 minutes, then turn off the heat and simmer for 15 minutes, then take it out and soak it in cold (ice) water for about 10 minutes.
Take the chicken out of the cold water and let it dry, then cut into pieces and serve on a plate. Put ginger, chopped green onion and sesame seeds in a bowl, and add an appropriate amount of salt. Finally, pour the hot oil that is heated to about 80 degrees into a bowl and serve the white cut chicken.
Steamed Pork with Cantonese Pepper
Ingredients: chili, corn grits, pork belly, green onion, ginger, lotus leaf, soy sauce, cooking wine, taro
practice:
Peel the taro and cut it into hob pieces, and place it on the cage covered with lotus leaves
Slice the pork belly, add soy sauce and cooking wine, mix with shredded ginger, no need to add salt, the chili is very salty
Pour the chili peppers and corn grits into the meat slices and mix well
Spread the meat slices evenly on the taro in the cage and steam for 40 minutes
Open the lid of the pot, sprinkle with chopped green onion and serve on the table
Chicken curry
Ingredients: 350 grams of bone-in chicken, 150 grams of potatoes, 50 grams of green onions, 20 grams of curry powder, 2 cloves of garlic, 10 grams of flour, Shaoxing wine, chicken powder, and salt.
practice:
Clean up the chicken, cut it into pieces, put it in a pot of water and cook for a while, remove and wash the foam for later use; peel the potatoes and cut them into pieces of appropriate size; cut the green onions into small pieces; mince the garlic.
Put the oil in the pot and heat it to 50% heat. Fry the potatoes until the crust is yellow and bright. Remove and drain the oil for later use. When the chicken pieces are also fried until the surface is slightly dry, remove and drain the oil for later use.
Put about two tablespoons of oil in the wok, add curry powder, flour, garlic paste, stir fry over low heat until fragrant, add green onions and stir until fragrant, add half a cup of water to mix the noodles, then add a bowl of water, add chicken powder Stir well, add chicken pieces, cook in Shaoxing wine, heat for 5 minutes over medium heat, then add potatoes, adjust the saltiness, cook until the chicken is cooked and the juice is thick, pour sesame oil and serve.
Fried Dried Tofu with Green Garlic
Ingredients: dried tofu; green garlic; pepper; sesame oil; salt; oyster sauce; soybean paste; sugar; cooking wine; oil
practice:
Sliced dried tofu, diced peppers, sliced the white part of the garlic with an oblique knife, and cut the garlic leaves into sections
Heat the oil in the pot, add garlic and chili to fry until fragrant, pour in dried tofu and stir fry
Pour in cooking wine and saute until fragrant. If the pot is still too hot, add a little water to prevent the pot from burning, add a little oyster sauce and soybean paste and continue to stir fry
Add a little sugar to make it fresh, add an appropriate amount of salt according to the degree of saltiness, pour in the garlic leaves and fry until cooked
Drizzle with sesame oil before serving
Braised Pork with Spring Bamboo Shoots
Ingredients: pork belly, bamboo shoots, etc.
practice:
Scrape and wash the pork belly, cut into pieces about 2CM square, peel the bamboo shoots and cut into hob pieces;
Blanch the pork belly and the bamboo shoots respectively, blanch the pork belly for about 2 or 3 minutes, and blanch the spring bamboo shoots for 5 minutes, then remove them after blanching; 3. Pour a little oil into the wok, add rock sugar, stir-fry on low heat, and the color changes. deep;
Pour in the blanched meat, scallions, ginger slices, aniseed, and dried tangerine peel and stir-fry for a while;
Pour in cooking wine and soy sauce and continue to stir fry for a while; 6. Pour all the contents of the wok into the casserole;
Put in the blanched spring bamboo shoots and add enough boiling water;
After the fire is boiled, turn to low heat for 1 hour;
Finally, the high heat will thicken the juice and serve.
Fried Lettuce Skin with Shredded Pork
Ingredients: 3 lettuce, 100g pork tenderloin, 30g green garlic, 5g old ginger, 80g red pickled pepper, 5ml dark soy sauce,
7g salt, 20ml oil
Practice: 1. Cut the lettuce lengthwise from the root to the tip, then use your fingers to peel off the outermost tender skin of the lettuce from the cut place a little bit. (The white tendon inside is not required)
Peel off the skin of the lettuce, soak it in hot water of 80 degrees, and let it stand for more than 6 hours to remove the bitterness of the skin of the lettuce.
Remove the soaked lettuce skin, drain the water, and cut into strips horizontally.
Shred the pork loin, mix well with salt (3g), dark soy sauce and marinate for 5 minutes. Red pickled peppers, ginger shredded, green garlic minced and set aside.
Heat the oil (10ml) in the pot over high heat, add the shredded pork and stir-fry until it is mature.
Put the remaining oil (10ml) in the pot. When the fire is 70% hot, add shredded ginger and lettuce skin, stir fry until 70% mature, add the fried shredded pork, add salt (4g), and continue Stir fry, add red pickled pepper shreds and minced green garlic when it is almost cooked, stir fry for a few times and then serve.
Fried Watercress with Garlic
Ingredients: watercress (a handful), garlic (appropriate amount)
practice:
Wash the watercress;
Heat the oil in the pot and saute the garlic until fragrant;
Put the watercress into the pot;
Stir fry the watercress until softened and add appropriate amount of salt;
Add a little chicken essence;
Pour in an appropriate amount of raw extract flavor.
Braised Duck Wings with Zhuhou Sauce
Practice 1. Materials duck wings, ginger
Duck wings in water (flying water)
Pick up the cold water
Heat the wok, add oil, and sauté ginger until fragrant
Put duck wings and stir fry for a while
Put the sauce, soy sauce, cooking wine and stir fry for a while
Add appropriate amount of water and simmer until the sauce thickens
Collect the juice and start the pot, (you can put some salt in moderation)
Braised Chicken with Double Bacteria
Practice 1. After the chicken is washed and cut into pieces, soak it in water for half an hour until it is bleeding.
Rinse and drain the water into a bowl, add a little salt and cooking wine, mix well and marinate for a while
Wash the shiitake mushrooms and mushrooms and cut them into pieces for later use
Wash and cut the onion, ginger and garlic for later use
Heat oil in a pot, saute ginger and minced garlic until fragrant
Pour in the chicken, stir fry until fragrant
Add bean paste and fry the red oil, mix well
Drizzle in soy sauce and fry until browned
Add the right amount of water, shiitake mushrooms, mushrooms
After the fire is boiled, turn to low heat and simmer for half an hour
Add the onion and stir well
Braised Cauliflower
Practice 1. Preparation of ingredients: a small piece of cauliflower, split open, wash and drain; a large piece of fresh meat, cut into pieces for fat and thin.
Heat the pan first, add the fat and stir fry the oil, then put the lean meat in, add salt, soy sauce, garlic, ginger, dried chili, five-spice powder, salt, and sugar. Stir fry to taste.
Finally, add the cauliflower, stir fry with the meat pieces evenly, cover the pot and simmer for 3-5 minutes, until the cauliflower is fragrant.
Cooking Tips:
There is no need to blanch the cauliflower, nor do you need to add water when frying the cauliflower.
When frying cauliflower, first stir-fry the fat with the oil, which is more fragrant and delicious than frying with salad oil.
Secret Braised Lamb
Practice 1. Wash the mutton and cut it into small pieces the size of your thumb.
Put a pot of cold water in the pot, pour in the mutton pieces, bring to a boil over high heat, remove the mutton with a slotted spoon and set aside.
Sliced green onion, sliced ginger, sliced garlic.
Cut coriander into sections.
Put 15 grams of oil in the pot, heat until the oil is 70% hot, add bean paste, pepper, green onion, ginger, garlic, saute until fragrant, then add cooking wine and oyster sauce.
Add the mutton pieces that have been blanched in water, and stir-fry for a few times over high heat.
Pour in 500 grams of water and bring to a boil.
Add salt, hot pot base, monosodium glutamate, soy sauce, pepper, sugar, turn to medium heat and simmer for 20 minutes.
Cauliflower in Tomato Sauce
Method 1. Prepare the ingredients.
Remove the old skin of the cauliflower, cut it into small florets, add an appropriate amount of water and 1 teaspoon of salt, soak for a few minutes, wash and set aside.
Peel the tomatoes and cut them into 1.5 cm square pieces.
Pour an appropriate amount of water into the pot, put 1 teaspoon of salt in the washed cauliflower after the water is boiled, and continue to smash the cauliflower with high heat and remove it.
Put an appropriate amount of oil in the pot, fry the diced tomatoes over medium heat and turn the sand, press gently with a shovel while frying, add 1 tablespoon of sugar and 2 tablespoons of stock (the stock can be replaced with bone broth, chicken broth, etc.) Water is also available when not available).
Pour in the boiled cauliflower.
Stir fry evenly and add the right amount of salt.