Organize 24 dishes to share, the familiar home cooking tastes 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, cooking oil,
Method 1. Boil the 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 they are completely cooled, and make a small cut on the eggs with a knife. Put an appropriate amount of cooking oil in the pan, add eggs, and fry until the surface is golden and wrinkled.
After frying, add an appropriate amount of dark soy sauce for coloring, then add light soy sauce, rock sugar and water, and cook on high heat for about 10 minutes.
Take it out of the pan and sprinkle with chopped green onion
Pork Ribs
Ingredients: 400 grams of pork ribs, 9 plums, a spoonful of rock sugar (crushed), a little cooked white sesame, a little cornstarch, a little ginger, 1 star anise, a little cooking wine, a little light soy sauce, a little dark soy sauce, a little balsamic vinegar;
practice
Slice the ginger, wash the ribs, absorb the water with a paper towel, add a little cornstarch and mix well;
Fry in a pan until the surface is golden and remove;
Stir-fry rock sugar, put the fried spareribs, after the sugar is evenly colored, add plums, ginger slices, appropriate amount of cooking wine, star anise, add water, because my plums have not been soaked beforehand, so the amount of water is slightly more, cover them The ribs are about 1 cm higher;
Bring to a boil on high heat, turn to medium-low heat and simmer for about 30 minutes;
When the water is almost half consumed, add appropriate amount of dark soy sauce and light soy sauce (according to the amount of ribs, the ratio is about 1:1.5), mix well, and continue to simmer for about 15 minutes;
The soup is thick and greasy, add a few drops of balsamic vinegar, stir fry slightly, 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-flavored trotters
Ingredients: trotters, wine, tea, brown sugar, white sugar, green onions, ginger, salt, chicken essence
Method: 1. Remove hair, wash and chop pig’s trotters into small pieces, boil in a pot of cold water, skim off foam, remove and set aside
Cut the onion into sections, cut the ginger into pieces, put oil in the pot, put red and white sugar, and stir-fry until it becomes sugar-colored
Add red wine, scallions, ginger slices, tea leaves, water and trotters
Bring to a boil on high heat, change to a casserole and simmer on low heat. When the pig’s trotters are matured, add salt to taste, and cook until the soup is almost dry, then take it out of the pot
Stir-Fried Three Treasures
Method: 1. Wash the eggplant and cut into thick slices, do not cut into sections in the middle, wash and cut the bitter gourd into sections, remove the seeds, wash and remove the seeds from the peppers, and marinate with salt for 30 minutes.
Mince lean pork meat, mix with salt, soy sauce, cornstarch, chicken powder, ginger, and oil and marinate for 10 minutes.
Stir the stuffing evenly and stuff it into eggplant, bitter gourd and green pepper respectively.
Heat up a pan, pour oil, add the stuffed eggplant, bitter gourd, and green pepper and fry over low heat until yellow.
Flip over and fry until golden brown at 360 degrees, and the meat stuffing inside is cooked through.
Cold Shredded Garlic
Ingredients: Garlic Moss, Salt, Oil, Light Soy Sauce, Chili Sauce, Sesame Oil, Vinegar
Method 1. Wash the garlic moss and remove the head and tail.
Put water in the pot, put a little salt and oil, put the garlic moss and blanch the water after the water boils.
Soak in cold water after cutting
Tear into strips by hand and put them in cold water
After tearing everything up, take it out and drain the water, put it on a plate
Sauce adjustment: Spicy sauce, light soy sauce, a little salt, sesame oil, vinegar, put all in a small bowl, stir evenly, pour on the garlic moss, stir evenly when eating
Corn Cheese
The corn kernels used are about 8 points full of the container; a small amount of whipped cream can be used; the taste of condensed milk can be tasted by yourself; there is a lot of mozzarella cheese; butter can be used without
Method Spread a layer of butter on the inner wall of the container (a container that can be placed in the oven) (actually I don’t know the reason, so I can omit it when I’m lazy), and spread a layer of cheese on the bottom (it can be omitted, just put more if you like it).
Put the corn kernels in a bowl, pour a small amount of whipped cream (it is estimated to increase the milk fragrance, a little is enough, too much will be very thin, if there is no one can omit it), condensed milk (I tasted it myself, I added two condensed milk Spoon is very sweet), mozzarella cheese (cheese is added here to have cheese in every bite). Then stir well.
Pour into the container already in step 1, spread the top layer, and use a spoon to flatten it
On the top layer of corn in step 3, spread a layer of mozzarella cheese
Put it in 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 air blowing), after 15 minutes, switch to the fire, bake the cheese on the top layer, and color it, the time is about 2 minutes. (You have to 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 if you are not careful).
When the top layer of cheese turns golden brown, take it out and enjoy.
Honey Pork Ribs
Ingredients: ribs 400 grams, broccoli, ginger slices, garlic, light soy sauce, char siew sauce, cooking wine, honey, and salt
Method 1. Put the spare ribs cut into inch sections into a bowl, add appropriate amount of salt, ginger slices and garlic slices; then add barbecued pork sauce, light soy sauce, cooking wine and honey, stir evenly, 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.
Then add an appropriate amount of water, the water should have just submerged the raw materials; press the cooking function button, the program is completed, indicating that the ribs are cooked.
Boil a pot of water, add an appropriate amount of salt and a few drops of oil, and blanch the broccoli; place the blanched broccoli along the circle of the plate.
Pour the cooked ribs from the rice cooker into a clean pot, remove the ginger slices that were marinated, etc.; collect the juice on high heat (add some salt if necessary); let the juice completely dry until the ribs are fried Part of the grease, the surface is slightly burnt, and it can be put into the plate.
Stir-Fried Seafood Mushrooms
Ingredients: seafood mushrooms, green peppers, chopped peppers, oyster sauce, minced garlic, salt, starch
Method: 1. Wash and cut the seafood mushrooms into sections, and cut the green peppers into pieces.
Pour an appropriate amount of oil into the pan, add chopped peppers and minced garlic and sauté until fragrant.
Add seafood mushrooms and stir-fry until soft, then add oyster sauce and salt and stir-fry for 3 minutes.
Finally, add green peppers and stir-fry until raw, pour in water starch to thicken the sauce, and the soup is ready to serve.
Broad Bean Rice Scrambled Egg
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
Minced shallots, red peppers cut into small rings
Beat eggs into egg liquid, add a little cooking wine and salt
Heat the oil in a hot pan, pour in the egg liquid and stir-fry until solidified, set aside
Leave a little base oil in the pot to sauté minced green onion and red pepper until fragrant, add broad beans and rice, 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 Pleurotus eryngii, peanuts, dried red pepper, ginger, onion, garlic, sugar, vinegar, dark soy sauce, sesame oil, chicken essence, water starch, salt, green pepper.
Method: Wash and cut the Pleurotus eryngii mushrooms into small cubes, and the peanuts are ready.
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 a juice for later use.
Put more oil in the frying pan, pour the king oyster mushrooms over the oil and pour it out.
Put a little oil in the frying pan, add the dried red chili to change the color, then put the onion, ginger and garlic until fragrant.
Add the diced king oyster mushrooms and stir fry.
Turn to low heat, pour in the adjusted sauce, and stir fry quickly.
Add peanuts and green pepper pieces, stir-fry a few times, and pour 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 monosodium glutamate; 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, about 13 in 200 grams. Shrimp on the market is generally about 70 per catty, and this one is about 30 per catty.
Put the thawed shrimp in a bowl, add edible salt and monosodium glutamate, and let it stand for ten minutes to let the shrimp taste.
Add egg whites, starch, flour and stir well.
After the oil is 70% hot, add the shrimps, turn to low heat, fry until golden brown, drain and remove.
plate
A thin layer of puff pastry filled with plump shrimp
Fried Dumplings with Crispy Bottom
Quick-frozen dumplings; a little oil; a little flour
Put a small amount of oil in the frying pan (as long as it can be spread evenly on the bottom of the pan), turn on the fire
Put the dumplings in the pot (no need to thaw, put them directly)
Fry on medium heat for a minute or two, until you hear a sizzling sound, and the bottom of the dumplings starts to turn golden brown
At this time, pour half a bowl of water, the amount of water is about one-third of the dumplings
Cover with a lid and cook on medium heat for about five minutes
Taking advantage of this gap, use flour and water in a 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 seeds and green onions, sprinkle them in at this time) ), turn to low heat and fry until the water in the pot is dry, and the flour water forms a crisp film on the bottom of the pot, then turn off the heat
Use a spatula to shovel along the wall of the pot, and put the dumplings on the plate
Fried Watercress with Garlic
Ingredients: watercress (a handful), garlic (appropriate amount)
Method: 1. Clean the watercress in one hand;
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 Gizzards with Chopped Chili
Ingredients: 4 chicken gizzards, 3g minced ginger, 20g chopped red pepper, a spoonful of cooking wine, 4 green peppers, 10g sliced green onion, ginger and garlic
practice;
Wash the eggs and cut them into thin slices, add minced ginger, chopped red pepper, and marinate with cooking wine for about 20 minutes.
Wash long green peppers, remove seeds and cut into sections, slice onion, ginger and garlic.
Pour the oil into the hot pan and heat it. After the oil is hot, add the peppercorns, ginger, garlic and shallots and fry until fragrant. Add chicken gizzards and stir-fry until cooked, delicious and complete.
Steamed Eggplant with Minced Meat
Method 1. Eggplant, pork, onion, carrot
Wash and chop the scallions, separate the white of the scallions, peel the carrots, wash and chop them
Minced pork
Add appropriate amount of salt, light soy sauce, cooking wine and scallion to the pork and mix well
Wash and peel the eggplant, cut into strips and place on a plate
Put cold water on the pot and steam for 3 minutes
Chopped garlic
Take it out after 3 minutes, pour 2 spoons of light soy sauce and 1 spoon of oyster sauce on top of the eggplant (you can make a bowl of sauce for the soy sauce and oyster sauce first), and then put the minced meat, carrots, and garlic
Steam in the upper pot for 5 minutes
Spicy Pig Trotters
Ingredients: 1 trotter, 3 green onions, 1 spoon of cooking wine, 1 piece of ginger, 20 peppercorns, 2 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 into pieces. Put it in a bowl, add water and soak for 1 hour, changing the water 3 times in the middle. Rinse off the bloody water, take it out and put it in a pot, add water and boil on high heat, turn to medium heat for 2 minutes. Turn off the fire, remove the water control and set aside. Wash the shallots and cut them into sections, wash the chives and cut them into flowers, slice ginger, star anise, dried hawthorn, fragrant leaves, and pepper, wash and control the water for later use.
Put lard in the pot and heat it up. Pour in the trotters and stir-fry for 2 minutes over low heat, until the skin is browned, take it out and set aside. Leave the oil in the pan, when the oil is hot, pour in the bean paste and stir-fry until the red oil comes out, then add the scallions, shredded ginger, star anise, Chinese prickly ash, fragrant leaves and dried hawthorn and stir-fry over low heat until the aroma is released.
Pour in the trotters and stir fry for 1 minute. Add cooking wine, dark soy sauce, and sugar and stir-fry until the pig's trotters are colored. Add beer to cover the trotters, bring to a boil over high heat, then turn to medium-low heat and simmer for 1.5 hours.
Open the lid and cook on high heat until the soup is thick, pour in millet chili rings and fry until the soup dries up, add sesame seeds and shallots, and stir fry evenly. Turn off the heat, take out of the pot and serve.
Chongqing Spicy Chicken
Ingredients 8 chicken legs; 200 grams of dried red pepper; appropriate amount of pepper; one piece of ginger; three garlic (only garlic); appropriate amount of salt; appropriate amount of cooking wine; appropriate amount of white sugar; appropriate amount of white sesame seeds; appropriate amount of light soy sauce;
Method Wash the chicken legs and cut them into small cubes (I removed the bones because the knife at home is not good enough). Put cooking wine, light soy sauce, salt, ginger, and five-spice powder and marinate for four hours to let the chicken be fully marinated. In this step, you must put enough salt, or add more salt later. tasteless. Pour oil into the pan to the extent that it can cover the diced chicken legs and heat it up, then add the diced chicken legs.
Fry until golden and take out this step. You can operate it according to your preference. I personally prefer to fry it 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 the minced garlic and pepper to fry until fragrant, then add the dried chili and stir-fry until it becomes spicy
Add the diced chicken legs and stir-fry. Stir-fry the spicy flavor into the diced chicken legs. Finally, add a little sugar to taste and sprinkle a handful of sesame seeds. When you smell the aroma, you will definitely drool. I am like this. This time I fried 16 chicken legs, so it was almost impossible to fry in such a big pot.
Everyone is open to chili according to the degree they can accept. After all, not everyone has Chongqing girls who can eat spicy food, but if this dish is not spicy, it is not spicy chicken. Every time there is a feeling that I can't stop, the more I eat, the more I want to eat.
cold fungus
Prepare ingredients: a piece of fungus, 3 cloves of garlic, a piece of red pepper, a piece of coriander, an appropriate amount of salt, a little sugar, a teaspoon of light 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 after more than 8 hours even if it is not broken. The soaked fungus cannot be eaten directly, it needs to be boiled in a boiling water pot and then cold.
Prepare the auxiliary materials: wash one coriander and cut it into sections, peel the garlic and cut it into pieces, and cut the spicy millet into circles for later use.
Drain the blanched fungus, put them in a large bowl, add the chopped coriander, minced garlic, and red pepper rings. Add an appropriate amount of salt and a little sugar. The less sugar used is mainly to enhance the freshness, and it will not taste sweet.
Add appropriate amount of soy sauce and balsamic vinegar. You must choose a good vinegar, so that it tastes good, and the soy sauce is very delicious. Remember that you must choose the kind of soy sauce that can be dipped in food. This kind of soy sauce 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 put it on a plate.
Crisp and refreshing, it is definitely an appetizer, and it is great with rice and porridge.
Fungus with Onion
Prepare ingredients: 300 grams of water 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 them, then blanch them in water, rinse with cold water and control the moisture.
Chop the garlic into minced garlic, cut the red pepper into thin shreds, and cut the onion into thin shreds.
Put all the ingredients in a pot, add a teaspoon of mature vinegar, a teaspoon of light soy sauce, a little salt, sesame oil, and sugar, and mix well.
Grilled Pork Ribs with Tomato
Ingredients: 500 grams of pork ribs, 300 grams of tomatoes, two green peppers, a spoonful of oyster sauce, half a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of salt, a spoonful of sugar, and a spoonful of tomato sauce.
Method: 1. Cut the tomato into pieces, cut the green pepper into pieces, and slice the ginger.
Cut the pork ribs into small pieces, blanch them and remove them for later use.
Put a little oil in the pan, fry the spareribs slightly yellow, add sliced ginger and stir-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 to low heat for 30 minutes. Stir in the salt.
Don't dry out the juice when the fire is high, keep it a little.
Add tomatoes and green peppers and stir-fry over high heat.
Braised Yam with Mushrooms
Ingredients: 100g yam, 20g dried shiitake mushrooms, 10g red dates, 20g red peppers, 15g potatoes, 60ml mushroom soaking water, olive oil, a little salt, 1g light soy sauce, 1 teaspoon of all-natural extract MSG, 1/2 tea
Method: 1. Peel and wash the yams, soak them in salt water, wash the shiitake mushrooms and add some sugar water to make them thoroughly, wash the red peppers and red dates, wash and peel the potatoes;
Cut yam into chopsticks and soak in salt water; remove the stalks of shiitake mushrooms and cut into strips; cut red pepper into flower shapes with a cutting die; remove the core and cut into strips;
Heat up the pan, pour in vegetable oil, pour in shiitake mushrooms and fry until fragrant, then pour in red dates and fry for a while;
Put the drained yam strips in the pot and stir well, pour in light soy sauce, salt, and a little mushroom water and simmer for 2 minutes, add red pepper and fry for a while;
Beat the potatoes and the rest of the mushroom water with a cooking machine to thicken the sauce, add monosodium glutamate, drop a few drops of olive oil, and take it out of the pan
Fried Pork
Ingredients: pork belly, red pepper, green pepper; ginger, garlic (appropriate amount), light soy sauce, dark soy sauce, cooking wine, salt, chicken essence
Method: 1. Cut the red and green peppers into rings, slice the pork belly, and chop the ginger and garlic for later use.
Put a little oil in the pan and stir-fry the meat slices until the fat is transparent and the edges are slightly browned. Do not over-fry the meat, so as not to harden the taste.
Pour in light soy sauce, dark soy sauce and cooking wine, stir fry.
Shovel the meat aside, sauté the ginger and garlic until fragrant
Finally, add red and green peppers and stir fry, season with salt and chicken essence, and you are done.
Sizzling Tofu
Ingredients: tofu, onion, salt, pepper, cumin powder, pepper powder, chili powder (chili powder)
Method: 1. Cut the bought 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 onions into chopped green onions for later use.
Take a bowl, put half a spoonful of salt, one spoonful of pepper, one spoonful of cumin powder, half spoonful of Chinese prickly ash powder, two spoonfuls of chili powder and stir evenly for later use.
Take a non-stick pan, put the tofu into the oil pan and fry until golden on both sides.
After the tofu is fried, turn off the heat, sprinkle the prepared seasoning and chopped green onion, and then it can be out of the pan.
Shrimp Steamed Corn
Ingredients: shrimp, corn kernels, egg white, starch, peas, lemon, mushroom powder, salt
Method: 1. Remove the shell and back shrimp line from the shrimp, put all the shrimps into the cooking machine, add starch and whip into fine shrimp paste.
Continue to add egg white, shiitake mushroom powder, salt, squeeze in an appropriate amount of lemon juice and stir well.
Pour the shrimp paste into the plate and arrange it into a circle with a small shovel.
Put the corn kernels and peas into the pot and blanch them in water.
Sprinkle corn kernels evenly around the shrimp paste.
Put peas on the surface of the shrimp paste, boil water in the pot, turn to medium heat after the water boils, put it in the pot and steam for 10 minutes.
Cumin paste skeleton
Method: 1. Stir-fry cumin, star anise, cinnamon bark and peppercorns together on low heat. Put them in a seasoning box.
Soak the spine in clean water for more than 1 hour in bleeding water.
Put cold water into the pot. Add peppercorns and ginger slices. Bring to a boil without a lid and skim off the foam while cooking. Add an appropriate amount of cooking wine and continue cooking for about 2 minutes.
Put the bones into the clay pot. Add seasoning box, green onion, ginger, garlic, dried red pepper, rock sugar and cooking wine.
Continue to add light soy sauce and dark soy sauce, and add boiling water until the bone is 80% full. After the high heat is boiled, turn to low heat and simmer for about 1.5 hours. To the degree of ripeness you like. Pay attention to turning twice in the middle. Let the skeleton sauce change uniform.
Twice Cooked Ribs
Ingredients: one catty of pork ribs, two spoons of bean paste, one spoon of dark soy sauce, one section of lotus root, two green and red peppers, half a garlic, four garlic sprouts, a small piece of ginger, and an appropriate amount of sugar
Method: 1. First of all, we will clean the ribs we bought, put them aside first, and drain the water.
Wash the green and red peppers and cut them into small pieces, slice the ginger, cut the garlic in two, and cut the garlic sprouts into sections.
Put the cleaned pork ribs into the cold pot, cook for 15 minutes after the water is boiled, and drain the water.
Heat the oil in a pan, pour the oil into the ribs when the oil is seven minutes hot, fry until the surface is golden and then remove it.
Start the oil pan again, heat the oil to seven minutes, pour ginger slices, garlic slices and two spoonfuls of bean paste into it 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 dark soy sauce and sugar and stir to taste evenly.
If appropriate, add a little water to fry
When the soup is thick, you can pour in the garlic sprouts, and stir-fry a few times before it can be out of the pot.
Spicy Yuba
Material: yuba, millet pepper, green pepper, dried pepper, ginger, garlic, soy sauce, oyster sauce, salt, chicken essence, sesame oil, parsley;
Method 1. Soak the bean curd sticks in cold or warm water in advance until they are pinched by hand until there is no hard core, then cut into similar lengths, and parsley is also cut into appropriate lengths for later use.
Cut millet pepper, green pepper, dried chili, ginger, and garlic and set aside.
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 pepper, green pepper, dried chili, ginger, garlic and sauté until fragrant.
Pour the fried peppers and the prepared sauce on top of the yuba, and stir well.
After the temperature cools down, you can enjoy it.
Sydney Fried Chicken Wings
Material Sydney, chicken wings, onion, flour, salt, pepper, garlic powder, ginger powder
Method: 1. Peel the Sydney pears and cut them into pieces, put them in a blender and crush them, and filter out the pear juice. The sweet chili sauce is tossed with a dash of pear juice. Wash the chicken wings, put a flower knife on them, add Sydney sweet and spicy sauce, mix well, and marinate for 3 hours.
Put flour, salt, pepper, garlic powder, and ginger powder in a bowl and mix well, and the chicken wings are evenly glued.
After removing the old skin of the onion, chop it and set aside.
Put oil in the pan, add chopped onion and sauté until fragrant.
Put in the chicken wings and fry until golden on both sides, brush with Sydney sweet and spicy sauce repeatedly, until cooked.