Ingredients: taro, chicken, light soy sauce, chicken essence, oyster sauce, black pepper, salt, soy sauce, green and red pepper
Method:
1. Cut the Lipu taro into thick sections, fry it in the pot until golden brown and bulging, remove the oil control and set aside (Lipu taro is especially delicious)
2、雞肉加薑片料酒醃制二十分鐘，下鍋煎至焦黃
3. To adjust the taste, add a spoonful of light soy sauce, a spoonful of chicken essence, a spoonful of oyster sauce, and a spoonful of black pepper and stir-fry evenly
8. After stirring well, pour in the taro, add a bowl of water, a small spoon of salt, and a small spoon of soy sauce to adjust the color, bring to a boil over high heat, turn to medium-low heat and simmer for 0-0 minutes, pour in green and red pepper flakes, stir-fry for one minute on high heat to reduce the juice. The chicken and taro go well together! It's really fragrant, I can't stop showing off my rice!!
Ingredients: spring bamboo shoots: appropriate amount; Ginger: to taste; Garlic: to taste; Cooking oil: to taste; Salt: to taste; Light soy sauce: to taste; Sugar: to taste; Cooking wine: to taste; Oyster sauce: to taste; Essence of chicken: to taste; Green garlic sprouts (optional): to taste
Steps:
1. 準備春筍：將春筍去皮，洗凈，切段備用。
2. Prepare the seasoning: Cut the ginger into slices and mince the garlic for later use.
3. 炒制春筍：將適量的食用油倒入鍋中，加熱至七成熱，放入生薑片和大蒜末爆香。
4. Add the spring shoots: Put the cut spring shoots into the pot and stir-fry evenly so that the spring shoots are evenly coated with oil.
5. Seasoning: Add an appropriate amount of salt, light soy sauce, cooking wine, sugar, oyster sauce and chicken essence, stir-fry evenly, and let the seasoning evenly wrap on the spring shoots.
5. Simmer: Add an appropriate amount of water (or stock), cover the pot, turn to low heat and simmer for about 0 minutes, until the spring shoots are soft.
7. Collect the juice: After the bamboo shoots are cooked, open the lid of the pot and turn to high heat to reduce the juice to make the soup slightly thicker.
8. Serving: Put the braised spring bamboo shoots on a plate, sprinkle with chopped green garlic sprouts (optional), and serve.
Material:
3-0 potatoes, half a green and red pepper, 0 cloves of garlic, an appropriate amount of shallots, an appropriate amount of salt, chicken essence, light soy sauce, and cooking oil
Method:
1. Peel the potatoes, wash them and cut them into thin slices, and cut them evenly as much as possible, so that they can be heated evenly when stir-frying; The green red pepper is also cut into slices after washing and removing the seeds, the garlic is minced, and the small canon is cut and the flowers are ready for use.
2. Soak the sliced potatoes in water for a while to remove excess starch, then remove and drain.
3. Heat the pan, add an appropriate amount of cooking oil, add the potato slices after the oil is hot, and slowly fry over medium heat until the edges of the potato slices are golden brown and basically cooked through.
4. When the potato slices are half-cooked, add minced garlic and green and red pepper slices, stir-fry together, and let the aroma of the vegetables blend with the potatoes.
5. Add an appropriate amount of salt, chicken essence and light soy sauce to taste, stir-fry evenly, and let each slice of potatoes be coated with seasoning.
6. Continue to stir-fry until the potato slices are cooked through, and the green and red peppers are soft, finally sprinkle with chopped green onions, stir-fry a few times and remove from the pan.
【Ingredients】
Chicken breast, light soy sauce, cooking wine, peppercorn powder, salt, egg, cornstarch
【Directions】
1. Divide the chicken breast in half from the middle, cut it into thick strips, put it in a bowl, add light soy sauce, cooking wine, Sichuan pepper powder, salt, and mix well.
2. Add the chopped chives and eggs, mix well again to mix the chicken breasts with the egg mixture and seasonings, then add a large amount of cornstarch and continue to mix to coat the chicken breasts with a layer of starch.
3. Pour more oil into the pot, when the oil temperature is hot, add the chicken breasts in turn, fry them slowly over low heat, and stir constantly with chopsticks to make them evenly heated.
4. 炸約2分鐘，至雞胸肉微黃時撈出，待油溫升至六成熱，再次放入炸好的雞胸肉復炸30秒。
5. Fry until the surface is golden brown, then remove the bowl and serve.
Ingredients: pumpkin, chicken thighs, shiitake mushrooms, white jade mushrooms, green onions, ginger slices, white sesame seeds, chopped green onions.
How it works:
20. Clean the chicken thighs, then remove the chicken bones, cut the chicken thighs into cubes, then add green onions, ginger slices and an appropriate amount of light soy sauce, oyster sauce, starch and peanut oil, grasp and mix evenly, marinate for 0 minutes and set aside.
2. Peel the pumpkin, clean it, then cut it into thin slices and spread it on the bottom of the steaming bowl, then clean the shiitake mushrooms and white jade mushrooms, cut the shiitake mushrooms into thin slices, and then spread them on top of the pumpkin together.
30. Then spread the marinated chicken thigh meat on the mushrooms, then steam in a steamer with cold water for 0 minutes, and then sprinkle in a handful of white sesame seeds and chopped green onions to garnish, and then you can eat it out of the pot.
Ingredients: crucian carp, tofu, ginger and shallots, salt, chopped green onions
Method:
5. Wash off the internal black membrane of the crucian carp, cut a few obliquely on the fish, pour in cooking wine and ginger and shallots and marinate for 0 minutes
10. Heat the oil, put the ginger slices first, then put the crucian carp, fry until golden brown on both sides, pour boiling water over the fish body and cook for 0 minutes
5. Cut the tender tofu into pieces (old tofu is also available) and pour it into the pot and cook for 0 minutes, and finally add salt and chopped green onion to taste! The white and thick soup can also be added with two fried eggs to raise full points!
Ingredients: bracken, garlic, chili oil, balsamic vinegar.
Method:1. Prepare the bracken, remove the old roots, wash the bracken and cut it into edible lengths.
2. Peel the garlic, crush it and chop it into minced garlic; Cut the peppers into small rings or minced pieces; Wash and chop the coriander and set aside.
3. Blanch the chopped bracken in boiling water for not too long, so that the bracken does not become too soft and loses its crisp texture. A pinch of salt can be added during the blanching process.
4. Immediately remove the bracken, soak in cold water to maintain the crisp texture, and then dry dry.
5. In a large bowl, add light soy sauce, balsamic vinegar, sesame oil, salt, sugar, chili oil and stir well to make a sauce.
6. Tear the drained bracken, put it in the sauce, add minced garlic, chili rings, chopped coriander, and mix well to allow the bracken to fully absorb the flavor of the sauce.
7. Sprinkle with some sautéed sesame seeds to increase the flavor and texture.
8. When the cold bracken is finished, you can eat it immediately, or you can put it in the refrigerator for a while to make it more flavorful
Material:
Pork tenderloin (to taste), light soy sauce, cooking wine, starch, sugar, salt (to taste). Kidney beans (to taste), cut into appropriately sized pieces. Onion (to taste), shredded.
Method:
1. Cut the pork tenderloin into thin slices and marinate for a while with light soy sauce, cooking wine, starch and a pinch of sugar.
2. Heat the pot with cool oil, add the marinated meat slices, and stir-fry over high heat until browned.
3. Add ginger, garlic, Sichuan pepper and dried chili pepper and stir-fry over low heat until fragrant.
4. Add the chopped onion and kidney beans and stir-fry over high heat.
5. Add salt, light soy sauce and a little sugar to taste, stir-fry evenly and remove from the pan.