Shrimp, potato, lotus root, green onion, ginger and garlic, coriander, onion, dried red pepper, Sichuan pepper, a small piece of hot pot base.
1. After washing the shrimp, open the back to remove the shrimp line, add a spoonful of cooking wine and a spoonful of starch and mix evenly.
2. Cut the potatoes into strips, slice the lotus root, cut the green onions, ginger and garlic, coriander, onion and dried red pepper for later use.
3. Put more oil in the pot, fry the shrimp until golden brown and remove from the hot oil, and fry the potatoes and lotus root until golden brown.
4. Leave a little base oil in the pot, add green onions, ginger and garlic, dried red pepper and Sichuan pepper to stir-fry over low heat until fragrant, put a spoonful of bean paste and a small piece of hot pot base to fry the red oil over low heat, add the onion and stir-fry until fragrant, pour in the fried shrimp, lotus root slices and potatoes and stir-fry evenly, add a spoonful of light soy sauce, a little sugar and chicken essence and stir-fry evenly, and finally sprinkle in cooked white sesame, coriander and shallots and stir-fry evenly.
The sweetness of onions, the fresh aroma of chili peppers, and the faint aroma of garlic.
Spicy pork ribs are really delicious.
The ingredients are very, very good.
Add green onion and ginger cooking wine to the pork ribs and cook.
Ingredients (millet spicy, garlic, onion, green pepper).
Cook the ribs and fry them until golden brown on both sides.
Add the ingredients, bean paste, salt and chicken essence to taste.
The ingredients are fried and raw
The fresh beef balls are full and juicy, very chewy, the yam is soft and glutinous, the taste is fresh and fragrant, the method is very simple, and the whole family loves to drink it
Ingredients. Fresh beef balls, yams, shiitake mushrooms, coriander.
Method. Defrost the fresh beef balls in advance, peel and cut the yam into pieces for later use.
Stir-fry minced garlic in a hot pan with cold oil, pour in water and bring to a boil over high heat, pour in yam and cook over low heat for 15 minutes.
Pour in the fresh beef balls and shiitake mushrooms and bring to a boil over high heat, then turn to low heat and cook for 8 minutes, sprinkle in coriander and add a little salt to taste before cooking
Cook the vermicelli and remove it, pass it twice with cold water and set aside.
Heat the oil in a hot pan, pour in a lot of minced garlic and stir-fry until fragrant, add millet spicy, two spoons of light soy sauce, a spoonful of oyster sauce, a little chicken essence and salt, stir well, stir-fry over low heat, and then add the boiled vermicelli and stir-fry evenly.
The fish ball beef noodles are very fresh and sweet, the soup base is delicious, not greasy at all, the beef is very tender, the fish balls are very fresh, the noodles are soft and smooth and juice-absorbing, plus the garlic and chili pepper to enhance the flavor, the fish balls can be replaced with beef balls, lean meatballs, shrimp slippery and so on....
1.Add sesame oil, salt, light soy sauce, chicken powder, coriander and chopped green onion to the bowl.
2.Boil a pot of water, add fish balls to the pot, add noodles after boiling, and when the noodles are cooked, add a large spoonful of noodle broth to the bowl, then remove the noodles and put them in a bowl.
3.The water in the pot boils again, add the beef slices to blanch, put them in a noodle bowl with the fish, and add the garlic chili sauce when eating.
Slice the beef, add a little salt, cooking wine, light soy sauce, 1 tablespoon of starch each, a little oil, mix evenly, and marinate for 15 minutes.
Pour in the hot oil and stir-fry the beef until it changes color, leave the bottom oil and fry the minced garlic, pour in the chopped pepper and chili sauce, stir-fry the chopped green onion well, pour in the beef and add 1 tablespoon of light soy sauce and oyster sauce to stir-fry evenly, sprinkle with chopped green onions.