Organize 24 dishes to share, the familiar home-cooked tastes are delicious, let's cook 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!
Tiger skin eggs
Ingredients Eggs, dark soy sauce, light soy sauce, rock sugar, edible oil,
Practice 1. Boil eggs in cold water, boil the water for 10 minutes on low heat.
Rinse the eggs with cold water, peel off the egg shells after completely cool, and make a small cut on the eggs with a knife. Put an appropriate amount of cooking oil in a pan, add the eggs, and fry until the surface is golden and wrinkled.
After frying, add an appropriate amount of dark soy sauce to color, then add light soy sauce, rock sugar and water, cook on high heat for about 10 minutes.
Out of the pot, sprinkle with chopped green onion
Pork Ribs
Ingredients: 400 grams of pork ribs, 9 plums, 1 spoon of rock sugar (crushed), a little cooked white sesame, a little cornstarch, a little ginger, 1 star anise, a little cooking wine, a little soy sauce, a little dark soy sauce, a little balsamic vinegar;
practice
Slice the ginger, wash the spareribs, use a paper towel to absorb the water slightly, add a little cornstarch and mix well;
Fry in the pan until the surface is golden brown and take out;
Stir fry rock sugar, put in the fried pork ribs, evenly brown the sugar, add the plum, ginger slices, appropriate amount of cooking wine, star anise, add water, because my plum has not been soaked beforehand, so the amount of water is a little more to cover The ribs are about 1 cm higher;
Bring to a boil over high heat, turn to medium-low heat and simmer for about 30 minutes;
When about half of the water is consumed, put an appropriate amount of dark soy sauce and light soy sauce (about 1:1.5 according to the amount of ribs), mix well, and continue to simmer for about 15 minutes on low heat;
The soup is thick and greasy, add a few drops of balsamic vinegar, stir fry it a little, sprinkle some white sesame seeds, and serve;
spicy beef
Ingredients: 200 grams of beef, appropriate amount of ginger, 50 grams of dried chili, a little salt, a little chicken essence, 3 grams of soy sauce, 9 grams of cornstarch, appropriate amount of peanut oil, 3 grams of cooking wine, appropriate amount of garlic, appropriate amount of shallots
practice
Wash the ingredients and set aside
Dried chili for use
Raw soy sauce, raw powder, cooking wine for later use
Cut the beef according to the straight grain to 0.2 cm thick, use 6 grams of cornstarch, a little peanut oil, soy sauce, cooking wine, stir clockwise, marinate for 10 minutes
Soak dried peppers in warm water for 5 minutes
Heat the pan with cold oil, saute the ginger and garlic until fragrant
Saute ginger and garlic until fragrant, then add beef and stir fry for one minute
About 5 mature, pick up and set aside
Dried chili to water and set aside
Start the pot and saute until fragrant. Just pick up the dried peppers
After smelling the aroma of pepper, put the beef back into the pot and stir fry for a minute, add a little salt, chicken essence, 3 grams of cornstarch and a little water
Add the onion and turn off the heat
Plate ready to serve
Tea Fragrant Pig Trotters
Ingredients: trotters, wine, tea, brown sugar, white sugar, onion, ginger, salt, chicken essence
Practice: 1. Remove the hair, wash the pig's trotters, chop them into small pieces, boil them in a pot of cold water, skim off the scum, and remove them for later use.
Cut the green onion into sections, cut the ginger, put oil in the pot, add red and white sugar and fry until brown
Add red wine, green onion, ginger slices, tea leaves, water and pig trotters
Bring to a boil over high heat, simmer over low heat in a casserole, add salt to taste when the pig's trotters are seven or eight mature, cook until the soup is almost dry and ready to serve
Fried Stuffed Three Treasures
Practice: 1. Wash the eggplant and cut into thick slices, do not cut into sections in the middle, wash the bitter gourd and cut into sections, remove the seeds, wash the peppers and remove the seeds, and marinate with salt for 30 minutes.
Mince the lean pork, add salt, soy sauce, cornstarch, chicken powder, ginger, and oil to marinate for 10 minutes.
Mix the stuffing and stuff it into eggplant, bitter gourd and green pepper respectively.
Heat the pan, pour the oil, add the stuffed eggplant, bitter gourd and green pepper and fry on low heat until yellow.
Continue to flip and fry at 360 degrees until golden brown and the meat filling is cooked through.
Salad with Shredded Garlic
Ingredients: Garlic Moss, Salt, Oil, Light Soy Sauce, Chili Sauce, Sesame Oil, Vinegar
Practice 1. Clean the garlic moss and remove the head and tail.
Put water in the pot, put a little salt and oil, and put the garlic moss in the water after the water boils.
Soak in cold water after the birth
Tear it into strips by hand and put it in cold water
After tearing all the pieces, remove and drain the water and put it on a plate
Sauce: Spicy sauce, light soy sauce, a little salt, sesame oil, vinegar, all put into a small bowl, stir well, pour on top of the garlic moss, and stir well when eating
corn cheese
The corn kernels are about 8 points full; the whipped cream can be used without a small amount; the taste of condensed milk can be tasted by yourself; there is a lot of mozzarella cheese; butter can be omitted
The method is to spread a layer of butter on the inner wall of the container (the container that can be put in the oven) (in fact, I don't know the reason, so I can omit it when I'm lazy), and put a layer of cheese on the bottom (it can be omitted, and you can put more if you like).
Put the corn kernels in a bowl, pour in a small amount of whipped cream (it is estimated that it is to increase the milk flavor, a little is enough, if it is too much, it will be very thin, if there is none, you can omit it), condensed milk (the taste is my own, and my condensed milk added two The spoon is very sweet), mozzarella cheese (the cheese is added here to have cheese in every bite). Then stir well.
Pour it into the container already in step 1, and flatten the top layer, which can be flattened with a spoon
Put another layer of mozzarella cheese on top of the corn in step 3
Put it into the middle layer of the preheated oven, bake evenly on the upper and lower heat, 170 degrees for 15 minutes (my oven is the kind of blowing), after 15 minutes, switch to the upper heat, bake the cheese on the top layer, and color it, the time is about 2 minutes. (You should pay attention to this time, because different ovens and distances from the fire are different, so the time cannot be determined, otherwise it will burn accidentally).
When the top layer of cheese is golden brown, take it out and enjoy.
Honey Sauce Ribs
Ingredients: 400 grams of ribs, broccoli, ginger, garlic, soy sauce, barbecue sauce, cooking wine, honey, and salt
Practice 1. Put the chopped ribs into a bowl, add an appropriate amount of salt, ginger slices and garlic slices; then add barbecued pork sauce, soy sauce, cooking wine and honey, stir well, cover and put in the refrigerator to marinate 2 more than an hour.
Pour the marinated ribs together with the marinated juice into the rice cooker.
Add an appropriate amount of water, the water should just cover the raw materials; press the cooking function key, the program is completed, it means that the ribs are cooked.
Boil a pot of water, add an appropriate amount of salt and a few drops of oil, and add the broccoli to the blanched water; place the blanched broccoli along the circle of the plate.
Pour the cooked spareribs from the rice cooker into a clean pot, remove the ginger slices during marinating, etc.; collect the juice over high heat (add some salt if necessary); let the juice completely dry until the pork ribs are stir-fried Part of the grease can be slightly charred on the surface, and then put it on a plate.
Stir-fried Seafood Mushrooms
Material: seafood mushroom, green pepper, chopped pepper, oyster sauce, minced garlic, salt, starch
Practice: 1. Wash the seafood mushrooms and cut them into pieces, and cut the green peppers into pieces.
Pour an appropriate amount of oil into the pot, add chopped pepper and minced garlic and fry until fragrant.
Add seafood mushrooms and stir fry until softened, add oyster sauce and salt and stir fry for 3 minutes.
Finally, add green peppers and fry until they are broken, pour in water starch to thicken, and the soup can be thickened.
Scrambled Eggs with Broad Beans and Rice
Ingredients 150 grams of broad bean rice; 3 eggs; 1 shallot; 1 small red pepper; appropriate amount of cooking wine; appropriate amount of salt; appropriate amount of pepper
Practice Minced shallots, cut red peppers into small circles
Beat the eggs into egg liquid and add a little cooking wine and salt
Heat the oil in a hot pan, pour in the egg liquid and fry until it solidifies and set aside
Leave a little oil in the pot and sauté chopped green onion and red pepper until fragrant, add broad bean rice and stir fry, add a little salt to taste and simmer for 2 minutes
Finally, pour in the eggs and stir fry evenly. Sprinkle a little pepper before serving.
Kung Pao King Oyster Mushroom
Ingredients: three king oyster mushrooms, peanuts, dried red pepper, ginger, onion, garlic, sugar, vinegar, dark soy sauce, sesame oil, chicken essence, water starch, salt, green pepper.
Practice: Wash the king oyster mushrooms and cut them into small pieces, and prepare the peanuts.
Cut the green pepper into small pieces, cut the pepper into small pieces, and chop the onion, ginger, and garlic.
Dark soy sauce, sugar, vinegar, chicken essence, water starch and salt are mixed into juice for later use.
Put more oil in the frying pan, pour out the king oyster mushrooms after the oil is over.
Put a little oil in the frying pan, add the dried red peppers and sauté the onion, ginger and garlic until fragrant.
Add in diced king oyster mushrooms and stir fry.
Turn down the heat, pour in the prepared sauce, and stir fry quickly.
Add peanuts and green peppers, stir fry for a few times, and drizzle a little sesame oil.
Shrimp and Cabbage
Ingredients Cabbage; some green shrimp; onion; ginger; cooking wine; sugar; soy sauce; salt
Practice Washing and slicing cabbage obliquely for use
Wash the prawns, peel off the coat and cut into inch pieces for later use
Take the pan, fry the onion and ginger until fragrant
Add the shrimps and stir fry until the shrimps change color
After frying the red oil, pour in a small amount of cooking wine and sugar
Add cabbage and fry
Stir fry until the cabbage is slightly soft, add a little soy sauce and continue to stir fry
Before serving, add some salt and fry until evenly
fried shrimp
Ingredients: 200 grams of shrimp; 2 grams of MSG; 4 grams of salt; 30 grams of cornstarch; 5 grams of starch; one egg white
Method Thaw the shrimp and remove the shrimp line. The shrimp line I used has been removed, and there are about 13 in 200 grams. The shrimps on the market are generally about 70 per pound, and this one is about 30 per pound.
Put the thawed shrimp in a bowl, add salt and monosodium glutamate, and let it stand for ten minutes for the shrimp to taste.
Add egg whites, starch, flour and mix well.
After the oil is 70% hot, add the shrimp, turn to low heat, fry until golden brown, drain and remove.
serving plate
A thin layer of puff pastry with plump prawns inside
Fried Dumplings with Crispy Bottom
Ingredients Quick-frozen dumplings; a little oil; a little flour
Put a small amount of oil in a frying pan (as long as it can be spread evenly on the bottom of the pan), turn on the fire
Line the dumplings in the pot (no need to thaw, just put them in)
Fry on medium heat for a minute or two, until you hear a sizzling sound, and the bottom of the dumpling starts to turn golden brown
At this time, pour in half a bowl of water, the amount of water is about one-third of the dumplings
Cover and cook on medium heat for about five minutes
Take advantage of this gap, use flour and water, according to the ratio of about 1:10, to make a thin flour-water
There is a sizzling sound in the pot, which is getting louder and louder. At this time, the water in the pot is almost dry. Open the lid and pour the prepared thin flour water into the pot evenly (if you want to sprinkle sesame and chopped green onion, sprinkle it at this time. ), turn to low heat and fry until the water in the pot is dry, the flour and water form a crisp film on the bottom of the pot, then turn off the heat
Use a spatula to shovel along the wall of the pan, and put the dumplings on a plate.
Fried Watercress with Garlic
Ingredients: watercress (a handful), garlic (appropriate amount)
Practice: 1. 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.
Fried Chicken Gizzard with Chopped Chili
Ingredients: 4 chicken gizzards, 3g minced ginger, 20g red chopped pepper, 1 spoon of cooking wine, 4 green peppers, 10g sliced onion, ginger and garlic
practice;
Clean the eggs, cut them into thin slices, add minced ginger, red chopped peppers, and cooking wine and 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.
Pour oil into the hot pot, heat it up, after the oil is hot, add Chinese pepper, ginger, garlic and onion to fry until fragrant. Add the chicken gizzards and fry until cooked, delicious.
Steamed Eggplant with Minced Meat
Practice 1. Eggplant, pork, onion, carrot
Wash and chop the green onion, separate the white of the green onion, peel and chop the carrot
Pork mince
Put an appropriate amount of salt on the pork, soy sauce, cooking wine, and scallion and mix well
Wash and peel the eggplant and cut it into strips
Steam in cold water for 3 minutes
Chopped garlic
Take it out after 8.3 minutes, pour 2 spoons of soy sauce and 1 spoon of oyster sauce on the eggplants (you can make the sauce for the soy sauce and oyster sauce first), then put the meat filling, carrots and garlic
- Steam in the pot for 5 minutes
Spicy Pig Trotters
Ingredients: 1 pig's trotter, 3 pieces of green onion, 1 spoon of cooking wine, 1 piece of ginger, 20 peppercorns, 2 of star anise, 1 piece of fragrant leaves, 3 pieces of dried hawthorn, 1 bottle of beer, 1 spoon of dark soy sauce, 1 spoon of sugar, 1 spoon of lard, 4 millet peppers, 2 shallots, 3 grams of shredded ginger
practice:
Wash the trotters and cut them into pieces. Put it in a bowl, add water and soak for 1 hour, changing the water 3 times in between. Rinse the blood water, remove it and put it in a pot, add water and boil over high heat, turn to medium heat for 2 minutes. Turn off the heat, remove the water and set aside. Wash the shallots and cut them into sections, wash the shallots and cut them into flowers, slice ginger, star anise, dried hawthorn, fragrant leaves, and pepper, and control the water for later use.
Put lard in the pot and heat it up. Pour in the pig's trotters and stir-fry for 2 minutes, until the skin is browned, set aside. Leave the oil in the pot. When the oil is hot, pour in the bean paste and stir fry the red oil. Add the shallots, shredded ginger, star anise, peppercorns, fragrant leaves and dried hawthorn and stir-fry on a low heat until fragrant.
Pour in the pork trotters and stir-fry for 1 minute. Add cooking wine, dark soy sauce, and sugar and stir-fry until the trotters are colored. Add the beer to cover the trotters, bring to a boil over high heat, and simmer for 1.5 hours on medium-low heat.
Open the lid and cook on high heat until the soup is thick, pour in the millet pepper rings and stir-fry until the soup is dry, add sesame seeds and chives, and stir-fry evenly. Turn off the heat, and serve immediately.
Chongqing spicy chicken
Ingredients: 8 chicken thighs; 200 grams of dried red pepper; appropriate amount of pepper; one piece of ginger; three garlic (single garlic); appropriate amount of salt; appropriate amount of cooking wine; gram of white sugar; appropriate amount of white sesame;
Practice Wash the chicken legs and cut them into small pieces (I went to the bones because the knife at home is not good) Put cooking wine, soy sauce, salt, ginger, minced and five spice powder to marinate for four hours so that the chicken can be fully marinated and flavorful. In this step, you must put enough salt, or add salt later. Tasteless. Pour the oil into the pot to cover the amount of diced chicken thighs and heat it, then add the diced chicken thighs.
Fry until golden brown and take out this step, you can operate it according to your liking. I personally prefer to fry it a little dry, but considering that it will take two days to send it to a friend, it may become more and more dry, so I didn’t fry it this time. very dry.
Leave the oil in the pot, first add minced garlic and pepper to fry until fragrant, then add dry chili and fry until it becomes spicy. Pay attention to the heat, do not fry the chili, and then add the chicken thighs and fry for a while.
Add in diced chicken thighs and stir fry. Stir fry the spicy flavor into the diced chicken thighs. Finally, add a little sugar to taste and sprinkle with a handful of sesame seeds. When you smell the fragrance, you will definitely drool. I am like this. This time, I fried 16 chicken thighs, so even in such a big pot, I could barely cook them.
Everyone is open to chili according to what they can accept. After all, not everyone has a Chongqing girl who can eat spicy food, but if this dish is not spicy, it will not be spicy chicken. Every time I feel like I can't stop, the more I eat, the more I want to eat.
cold fungus
Prepare ingredients: 1 fungus, 3 cloves of garlic, 1 red pepper, 1 coriander, appropriate amount of salt, a little sugar, a teaspoon of soy sauce, a teaspoon of balsamic vinegar, and a teaspoon of sesame oil.
Soak the fungus in warm water for 2 hours in advance. After soaking, put it in boiling water and cook for one minute. It should be noted that the fungus must not be soaked for a long time, and it cannot be eaten even if it is not damaged for more than 8 hours. The soaked fungus cannot be eaten directly, it needs to be boiled in a pot of boiling water before being served cold.
Prepare the accessories: wash one coriander and cut it into sections, peel the garlic and cut it into pieces, and cut the spicy millet into circles for use.
Drain the blanched fungus, put it into a large bowl, add the parsley, minced garlic, and red pepper rings cut in the previous step. Add an appropriate amount of salt and a little sugar. The amount of sugar should be small, mainly to improve the freshness, and it will not feel sweet.
Add the right amount of soy sauce and balsamic vinegar. The vinegar must be selected well, it tastes good, and the soy sauce is very fresh. Remember that the raw soy sauce must be selected for dipping. This means that it can be eaten raw. Some soy sauces are only suitable for cooking and cannot be eaten directly.
Finally add a little sesame oil, stir well and then put it on a plate.
Crisp and refreshing, it is definitely an appetizer, and it is great with rice and porridge.
Onion mixed with fungus
Prepare the ingredients: 300 grams of water-fat fungus, half an onion, a little red pepper, two cloves of garlic, an appropriate amount of salt, a little sugar, a little vinegar, a little soy sauce, and a little sesame oil.
Practice steps:
Soak the black fungus in advance, pick and wash it, then blanch it in water, rinse it with cold water and control the moisture.
Chop the garlic into minced garlic, cut the red pepper into filaments, and cut the onion into filaments.
Put all the ingredients in a pot, add a teaspoon of vinegar, a teaspoon of soy sauce, a little salt, sesame oil, sugar, and mix well.
Grilled Pork Ribs with Tomato
Ingredients: 500 grams of pork ribs, 300 grams of tomatoes, two green peppers, one spoon of oyster sauce, half a spoon of light soy sauce, one spoon of dark soy sauce, one spoon of salt, one spoon of sugar, and one spoon of tomato sauce.
Practice: 1. Cut the tomato into pieces, cut the green pepper into pieces, and slice the ginger.
Cut the ribs into small pieces, blanch and remove for later use.
Put a little oil in the pot, fry the pork ribs slightly yellow, add ginger slices and fry until fragrant.
Add tomato sauce, oyster sauce, dark soy sauce, light soy sauce, sugar and stir well.
Add boiling water to submerge the ribs, boil on high heat and turn on low heat for 30 minutes. Toss in salt.
Do not collect the juice from the fire, leave a little bit.
Add the tomatoes and green peppers and fry over high heat.
Braised Yam with Mushrooms
Ingredients: 100g yam, 20g dried shiitake mushrooms, 10g red dates, 20g red peppers, 15g potatoes, 60ml water for soaking shiitake mushrooms, 1g olive oil, a little salt, 1g soy sauce, 1 teaspoon, all-natural extract of monosodium glutamate, 1/2 tea
Practice: 1. Peel the yam, wash it and soak it in salt water, wash the mushrooms and add some sugar water to let them through, wash the red peppers and red dates, wash and peel the potatoes;
Cut yam with chopsticks and soak in salt water; remove the stem and cut the shiitake mushrooms; cut the red pepper into flower shapes with a cutting die; remove the core and cut the red dates;
Heat the pot, pour in the vegetable oil, add the mushrooms and stir-fry until fragrant, then pour in the red dates and stir-fry for a while;
Put the drained yam strips in the pot and stir well, pour in the soy sauce, salt, a little mushroom water and simmer for 2 minutes, add the red pepper and fry for a while;
Mix the potatoes and the rest of the mushroom water with a food processor to thicken the sauce, add MSG, drop a few olive oil and cook
Fried Pork
Ingredients: pork belly, red pepper, green pepper; ginger, garlic (appropriate amount), light soy sauce, dark soy sauce, cooking wine, salt, chicken essence
Practice: 1. Cut red and green pepper into circles, slice pork belly, and cut ginger and garlic for later use.
Put a little oil in the pot and stir-fry the meat slices until the fat is transparent and the edges are slightly browned. Do not fry the meat too much, so as not to taste hard.
Pour in soy sauce, dark soy sauce and cooking wine, stir fry.
Shovel the meat aside, saute the ginger, and garlic until fragrant
Finally, add red and green peppers and stir-fry, season with salt and chicken essence.
Sizzling Tofu
Ingredients: tofu, green onion, salt, pepper, cumin powder, pepper powder, chili noodles (chili powder)
Practice: 1. Cut the purchased tofu into small pieces and soak in salt water for 10 minutes, so that the tofu is not easy to break, and then cut the green onion into chopped green onion for use.
Take a bowl, put half a spoon of salt, a spoon of pepper, a spoon of cumin powder, half a spoon of pepper powder, and two spoons of chili noodles, stir well and set aside.
Take a non-stick pan, put the tofu in the oil pan and fry until golden brown on both sides.
After the tofu is fried, turn off the low heat, sprinkle with the prepared seasonings and chopped green onion, and it's ready to serve.
Steamed Corn with Shrimp
Ingredients: shrimp, corn kernels, egg white, starch, peas, lemon, mushroom powder, salt
Practice: 1. Remove the shell and back of the shrimp, put all the shrimp into the food processor, add starch and blend into a fine shrimp paste.
Continue to add egg white, mushroom powder, salt, squeeze in an appropriate amount of lemon juice and stir well.
Pour the shrimp paste into a plate and use a small spatula to arrange it into a circle.
Put the corn kernels and peas together in a pot and blanch them out.
Sprinkle corn kernels evenly around the shrimp paste.
Put peas on the surface of the shrimp paste, boil water in a pot, turn to medium heat after the water boils, put it in the pot and steam for 10 minutes.
Cumin Sauce Skeleton
Practice: 1. Saute cumin, star anise, cinnamon and pepper together on low heat. Put into seasoning box.
Soak the spine in water for more than 1 hour in bleeding water.
Put cold water into the pot. Add Chinese peppercorns and ginger slices. Cook without cover and skim off the foam. Add appropriate amount of cooking wine and continue to cook for about 2 minutes.
Put the bones into the clay pot. Add the seasoning box, onion knots, ginger, garlic, dried red peppers, rock sugar and an appropriate amount of cooking wine.
Continue to add light soy sauce and dark soy sauce, add boiling water until the bones are 80% full. Bring to a boil, then turn to low heat and simmer for about 1.5 hours. To the degree of cookedness you like. Be careful to turn it twice in the middle. Make the skeleton sauce more evenly.
Skillet Pork Ribs
Ingredients: 1 pound of pork ribs, 2 tablespoons of bean paste, 1 tablespoon of dark soy sauce, 1 lotus root, two green and red peppers, half garlic, 4 garlic sprouts, a small piece of ginger, and an appropriate amount of sugar
Practice: 1. First, we clean the spare ribs that we bought, put them aside first, and dry the water.
Clean the green and red peppers and cut them into small pieces, slice the ginger, cut the garlic into two pieces, and cut the garlic sprouts into sections.
Put the cleaned pork ribs into the cold pot, cook for 15 minutes after the water boils, and drain out the dry water.
Heat oil in a pan, pour in the pork ribs, fry until the surface is golden brown and then remove.
Reheat the oil pan, heat the oil for seven minutes, pour in the ginger slices, garlic slices, add two tablespoons of bean paste and stir-fry for half a minute.
Pour in the ribs and green and red peppers and stir-fry. The green and red peppers are slightly peeled. Pour in the dark soy sauce and white sugar and stir to taste evenly.
If appropriate, add a little water to fry
When the soup is viscous, you can pour in the garlic sprouts, stir fry for a few more times, and you can serve.
Spicy Yuba
Material: yuba, millet pepper, green pepper, dried pepper, ginger, garlic, soy sauce, oyster sauce, salt, chicken essence, sesame oil, parsley;
Practice 1. Soak the yuba in cold or warm water in advance, soak it with your hands until there is no hard core, then cut it into similar lengths, and cut the parsley into suitable lengths for use.
Cut millet peppers, green peppers, dried peppers, ginger, and garlic for later use.
Pour water into the pot and bring it to a boil, add salt and cook the yuba in the pot for about 3 minutes, then cook the parsley for 2 minutes and remove, and drain off the excess water.
Take a small bowl and put soy sauce, oyster sauce, salt, chicken essence and sesame oil in it.
Heat oil in a hot pan, add millet peppers, green peppers, dried peppers, ginger, and garlic to fry until fragrant.
Pour the fried peppers and the prepared sauce on top of the yuba, and stir well.
After it cools down, you can enjoy it.
Sydney Fried Chicken Wings
Ingredients Sydney, chicken wings, onion, flour, salt, pepper, garlic powder, ginger powder
Practice: 1. Peel the Sydney pears and cut them into pieces, put them in a blender and crush, and filter out the pear juice. The sweet and spicy sauce is made with a little pear juice. Wash the chicken wings, slap on a knife, add Sydney sweet and spicy sauce, mix well, marinate for 3 hours.
Put flour, salt, pepper, garlic powder, ginger powder into the bowl and mix well, and the chicken wings are evenly adhered to a layer.
After removing the old skin of the onion, chop it up for later use.
Put oil in a pan, add chopped onion and fry until fragrant.
Put in chicken wings and fry until golden on both sides, brush with Sydney sweet and spicy sauce repeatedly, until cooked.