Ingredient list: two chicken thighs, some Sichuan peppercorns, appropriate amount of cooking oil, enough boiling water, appropriate amount of chives, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of sugar, appropriate amount of pepper.
The steps are as follows:
1. After the chicken thighs are cleaned, make a few cuts on the surface of the chicken thighs to better absorb the flavor of the seasoning.
2. Prepare a pot of water, add a little cooking wine, and blanch the chicken thighs to remove the fishy smell. Remove and drain for later use.
3. Heat the cooking oil in a pot, add the chopped chives, ginger slices and minced garlic, and fry slowly over low heat until slightly browned.
4. Put the processed chicken thighs back into the pot and add an appropriate amount of boiling water until the chicken thighs are submerged.
5. Add an appropriate amount of light soy sauce, oyster sauce, salt, sugar and pepper, stir well and bring to a boil.
15. Reduce the heat and continue to cook for about 0-0 minutes until the chicken is fully cooked.
7. Remove the chicken thighs and let them cool to room temperature.
1. Soak the peppercorns in hot boiled water for about 0 minutes and then remove.
9. Put the processed green onions, ginger, garlic and Sichuan peppercorns into a bowl, add the appropriate temperature cooking oil and mix well to make spicy oil.
10. Cut the cooled chicken thighs into cubes, place them on a plate, pour spicy oil over them, and sprinkle with your favorite condiments such as chives and coriander.
11. Mix well and enjoy.
Ingredients: fried tofu, fresh choy sum, garlic, dried chili, salt, light soy sauce, chicken essence, sugar.
Cooking Steps:
1. Cut the fried tofu in half into small pieces; Peel and slice the garlic and cut the dried chili into pieces for later use.
2. Wash the choy sum, cut off the roots, and separate the leaves and stems for later use.
3. No need to add oil to the pot, just put in the fried tofu and stir-fry over low heat until the surface is slightly yellow, then take it out.
4. Heat oil in a pot, add garlic slices and dried chili peppers and stir-fry until fragrant, then pour in fried tofu and vegetable stalks and stir-fry for 2 minutes.
5. After the stalks are slightly soft, put in the leaves of the cabbage, add a spoonful of light soy sauce, an appropriate amount of salt, chicken essence and a small amount of sugar to taste, stir-fry evenly, turn off the heat and put on a plate.
Main ingredients: A handful of tender pumpkin seedlings, garnished with garlic and red pepper to enhance the flavor.
詳細做法:
1. Wash the pumpkin seedlings thoroughly and cut them into small pieces; Crush the garlic and chop the red pepper and set aside.
2. Preheat the cooking oil in a pan, add minced garlic and chili flakes and stir-fry until fragrant.
3. Add the pumpkin sprouts and stir-fry until tender.
1. Add salt to taste, add some cooking wine to keep it green and bright, and fry quickly for 0 minutes to enjoy.
Ingredients: Selected beef cuts, crispy lotus root, ginger slices, garlic cloves, millet peppers, pickled peppers and line peppers.
Cooking Guidelines:
1. Marinate the beef with half a spoon of light soy sauce, half a spoon of dark soy sauce, a small amount of salt, chicken powder, then add starch to make the meat more tender, and finally drizzle with cooking oil to lock in the flavor, and let it marinate for five minutes.
2. Handle other ingredients at the same time: sliced lotus root and soak in salt water to prevent discoloration, beef slices for marinade, and trim the accessories for later use.
3. Add oil after the pot is heated, add the marinated beef and stir-fry until the color changes.
4. Add oil to the pot again, add ginger and garlic pickled pepper and stir-fry for a while, then add beef, millet pepper and line pepper to continue to fry quickly, and finally add white vinegar, light soy sauce, chicken powder and appropriate amount of salt to adjust the taste and quickly remove from the pot.
Ingredients: tripe, green onion, ginger, garlic, millet spicy, sour radish, green and red pickled pepper and other spices.
Procedure:
1. 先對牛肚進行鹵水處理：將牛肚與冷水一同下鍋，加入蔥姜和料酒去腥，焯水十分鐘后取出清洗。另起鍋，放入牛肚和適量八角、桂皮等香料，加鹽、料酒及醬油鹵製約四十分鐘至入味。（高壓鍋則縮短時間）
2. Slice the tripe and set aside.
3. Heat oil in a pot and stir-fry the tripe until fragrant, then add minced ginger and garlic and stir-fry until fragrant, then add sour radish and green and red pickled pepper and stir-fry quickly. Then add millet spicy, rice wine, salt, and continue to stir-fry for another minute. Finally, add soy sauce, oyster sauce and a small amount of dark soy sauce to adjust the color, stir-fry evenly, then sprinkle with celery and chicken essence to enhance the flavor.
Ingredients: Preferably a large crucian carp, a piece of soft tofu and an appropriate amount of chopped green onion to add flavor.
Production process :
1. Choose a large crucian carp to wash and slice it so that it can be cooked more flavorfully.
2. Pour vegetable oil into the pan and heat it, fry the crucian carp on both sides until golden brown, then add ginger slices to enhance the aroma.
3. Pour enough boiling water into a boil over high heat, add tofu to the same pot at this time, and season with an appropriate amount of salt, add chicken essence and chopped green onion to enhance freshness before coming out of the pot, stir evenly and then serve to taste.
Raw material list: 25 grams of selected japonica rice, 0 grams of high-quality dried lily and appropriate amount of pure honey.
Cooking method:
1. Soak the japonica rice in water half an hour in advance, and soak the lily in warm water for half an hour and wash it well.
30. Add water to the pot and bring to a boil, add the japonica rice and lily, stir in one direction to avoid sticking to the pan, bring to a boil over high heat, turn to low heat, cover the lid and continue to cook for 0 minutes.
60. Cook until the porridge is slightly viscous, then turn off the heat and cool until warm (about 0-0°C), then add honey and stir well to enjoy this sweet nourishment.
Ingredients: Choose a handful of fresh spinach, a piece of tofu, and an appropriate amount of green onion and ginger to taste.
Directions:
1. Wash the spinach carefully and cut into sections, and cut the tofu into small cubes; Chop the green onion and ginger finely and set aside.
2. Heat the oil in the pot and stir-fry the chopped green onion and ginger until fragrant.
3. Pour in water and bring to a boil, add tofu cubes and cook until cooked through.
4. Then add the spinach segments and stir-fry quickly.
5. Season with salt, pepper and chicken essence and stir-fry quickly.
6. Turn off the heat as soon as the spinach is fully cooked, pour the soup into a bowl and start enjoying this warm and comforting soup.