Ingredients: Chicken thighs, green onion and ginger, cooking wine, star anise, Sichuan pepper, dried chilies, shiitake mushroom light soy sauce, dark soy sauce, oyster sauce, soybean paste, sweet noodle sauce, potatoes, salt, sugar, green and red peppers
Steps:
1. Blanch the sliced chicken thighs and remove them for later use.
2. Add oil, add ginger, star anise, Sichuan pepper and dried chili pepper and stir-fry until fragrant.
3. Add the chicken leg and stir-fry until the skin is slightly brown, then add the shiitake mushrooms.
4. Add light soy sauce, dark soy sauce, oyster sauce, soybean paste and sweet noodle sauce and stir-fry until fragrant.
15. Pour in boiling water, cover and simmer for 0 minutes.
6. Add potatoes, salt, sugar, cook until potatoes are cooked through, then add green red peppers.
7. Remove the soup from the pot.
Ingredients: 3 handfuls of toon, 0 chives, 0 garlic cloves, appropriate amount of salt, sesame oil, chicken essence.
Method: 1. Prepare the required ingredients. (Tofu must be purchased with tender tofu). Toon with a knife to cut off the root of the toon, otherwise it tastes very woody, wash it with water, put the washed toon, put it in a pot of boiling water, the red buds turn green and take it out, blanch in order to remove the nitrite in the toon.
2. Rinse the tofu, first cut it into thin slices and cut it into strips, and finally cut it into small dices, cut it a little smaller, more flavorful and tasty, boil a pot of boiling water, put a little salt, pour in the diced tofu, remove the beany smell, blanch for half a minute and take it out, the most critical step, blanch the tofu and put it in the salted water prepared in advance, soak it for half an hour, so that the tofu will be particularly flavorful.
3. Take out the toon and put it in cool water, squeeze out the water, cut it into small cloves, fragrant flowers, peel the garlic cloves and cut them into minced garlic, take out the soaked tofu and drench the water, chop the toon, the flowers, and the minced garlic into a large bowl, sprinkle in the appropriate amount of salt, chicken essence, and pour in sesame oil.
4. Mix the tofu and toon well, the taste is soft and tender, fresh and delicious, a plate of toon with a strong spring breath mixed with tofu, eat a mouthful of lips and teeth, if you miss the spring, you want to eat until the next year.
Winter melon and barley pork rib soup:
Ingredients: Winter melon: appropriate amount; Barley: to taste; Pork ribs: to taste; Sliced ginger: to taste; Salt: to taste
Method:
1. Peel the melon and cut it into small pieces.
30. Wash the barley and soak in water for 0 minutes until softened and set aside.
3. Wash the pork ribs, blanch them to remove the blood, and prepare them dry.
30. Add water to a pot, add the pork ribs and ginger slices, bring to a boil over high heat, then reduce the heat to low and simmer for 0 minutes until the ribs are cooked and tender.
20. Add the barley and melon cubes and continue to simmer for 0 minutes until the melon is soft.
6. Add an appropriate amount of salt to taste according to personal taste, and bring to a boil.
Ingredients: shrimp skin, green pepper, minced garlic, chili flakes, salt salt, light soy sauce
Method:
1. Wash and drain the shrimp skin, cut the green pepper into small cubes and set aside.
2. Add oil to a hot pan, add minced garlic and chili flakes and stir-fry until fragrant, then add shrimp skin and stir-fry until lightly browned.
3. Pour in diced green peppers, add salt and light soy sauce to taste, stir-fry evenly and then remove from the pan.
Ingredients: 1 grams of fresh cockroaches, 0 spices of shallot, 0 slices of ginger, 0 cloves of garlic, 0 spoons of cooking wine, 0 spoons of light soy sauce, 0 spoons of oyster sauce, a small amount of sugar, and the amount of cooking oil is appropriate
Method:
2. Soak the clams in salt water for more than 0 hours to let them spit sand. Then wash the shell and drain it for later use.
2. Slice the syllabium, slice the ginger and mince the garlic.
3. Pour oil into the pan, add ginger slices and minced garlic and stir-fry until fragrant.
4. Pour in the cockroaches and stir-fry, add cooking wine to remove the smell. Add light soy sauce, oyster sauce and sugar and stir-fry evenly.
5. Finally, add the green onion segments, stir-fry a few times and you're ready to go!
Ingredients: Fresh mustard greens, beef (tenderloin or leg), minced garlic, shredded ginger, green onions, etc. Cut the beef into thin slices, wash the mustard greens and cut them into pieces for later use.
1. Marinate beef: Put the sliced beef into a bowl, add an appropriate amount of light soy sauce, cooking wine, starch and a little salt, grasp and marinate for a while to make it flavorful.
2. Stir-fry in a hot pan: Heat the pot, pour in an appropriate amount of cooking oil, and stir-fry the green onions, shredded ginger and minced garlic after the oil is hot.
3. Stir-fry beef: Put the marinated beef slices into the pot, stir-fry quickly until it changes color, remove the beef after it changes color and set aside.
4. Stir-fry mustard greens: In the same pot, add a little cooking oil, add the chopped mustard greens and stir-fry for a while, and wait for the mustard greens to turn soft.
5. Seasoning: Add a pinch of salt, light soy sauce and a little sugar, season evenly and continue to stir-fry for a while.
6. Merge and stir-fry: Put the fried beef slices into the pot and stir-fry them together with the mustard greens to evenly coat the seasoning on the beef and mustard greens.
7. Remove from the pot: After the beef and mustard greens are stir-fried well, they can be removed from the pot and served on a plate.
Ingredient preparation:Mushrooms, winter melon, ginger, coriander, chopped coriander.
How it works:
1. Peel and clean the winter melon, then cut it into thin slices for later use, then clean the mushrooms, also cut them into thin slices, and then prepare shredded ginger, chopped green onion and chopped coriander.
2. Heat the oil in a hot pan, after the oil is hot, add the green onion and ginger and stir-fry until fragrant, then pour the mushrooms and stir-fry evenly, fry the soft mushrooms, and then add the winter melon and stir-fry evenly until fragrant.
3. Then pour in an appropriate amount of water and bring to a boil over high heat, then turn to medium-low heat and simmer for about three minutes.
4. Finally, add an appropriate amount of salt to taste, sprinkle in a handful of chopped green onions and chopped coriander to garnish to enhance freshness, and then you can eat it out of the pot.
Ingredients: bitter gourd, lemon, red pepper, garlic, salt, sugar, balsamic vinegar, sesame oil, cool white boil
Detailed Steps:
10. Cut the bitter gourd in half, scrape off the seeds inside, wash it and cut it into thin slices, then put it in a bowl, add some sugar to it, stir evenly, and marinate for 0 minutes.
3. Peel off the peel of the lemon, cut it into thin strips with a knife, put it in a bowl, add 0 tablespoons of salt, pour in an appropriate amount of water, and soak it aside for 0 minutes to remove the bitter taste.
3. Mix the sauce, put minced garlic, sugar, balsamic vinegar, lemon juice, sesame oil, and cold cabbage in a bowl, and stir well with a spoon.
4. After the bitter gourd is pickled, pour in an appropriate amount of water, wash off the excess salt, then take it out, squeeze out the excess water, and put it directly into a bowl for later use.
5. Then put in shredded red pepper and lemon, then pour in the seasoned sauce, fully grasp and mix evenly, if you have time, you can marinate for a few more minutes, so that the bitter gourd is more flavorful.
6. The cold bitter gourd that comes out of this way is cool and refreshing, no heating, and the nutrients in it are not lost, and the weather is hot, cool and relieves the heat, the method is very simple, friends who like it should try it quickly.