Are you tired of the menu that repeats every day?Do you want to make a splash in the kitchen, but don't feel inspired?So, let's try to make a recipe that doesn't change every day!This is not only a challenge to the taste buds, but also an improvement of one's own ability.
1. Dace oil and lettuce.
Ingredients: lettuce, black bean sauce, garlic, light soy sauce, salt, starch.
Steps: Wash the lettuce and cut it into sections, cut the stalks in half, and then cut into small strips.
Crush the garlic and tear the dace into small pieces.
Seasoning sauce: Prepare a small half bowl of water, add an appropriate amount of starch and light soy sauce, and stir well.
Blanch the water in the pot and blanch the wheat cabbage, put the vegetable stalks first, then put the vegetable leaves, blanch and remove for later use.
Heat the oil, add the garlic and stir-fry until fragrant, add the dace and stir-fry, then add the sauce and cook until thick, pour the soup on the vegetables or put the blanched vegetables in the pot and stir-fry evenly.
2. Stir-fried shredded pork with radish.
1. Ingredients preparation: white radish, shredded meat, minced garlic, garlic sprouts.
2. Peel and shred the white radish for later use.
3. Shred the lean meat, add salt and pepper, half a spoon of dark soy sauce, half a spoon of starch to grasp well, and then a spoonful of cooking oil to lock in the moisture, marinate for a while.
4. Heat the oil, add the shredded meat and stir-fry until served.
5. Leave some bottom oil in the pot and add minced garlic, stir-fry until fragrant, pour in shredded radish, stir-fry until broken, put a spoonful of salt and a little pepper, stir-fry an appropriate amount of chicken essence evenly, pour in shredded meat and stir-fry a few times.
6. Sprinkle with garlic sprouts and stir-fry out of the pan.
3. Braised beef tendons.
1. Ingredients preparation: beef tendons, green onion and ginger, cinnamon, star anise, bay leaves, dried chili.
2. Beef hoof tendons in a pot under cold water, blanch the green onion and ginger cooking wine.
3. Put oil in the pot and put 10 grams of rock sugar, turn on low heat and fry the sugar color, pour in the cut beef tendons, and stir-fry to color.
4. Add green onions, ginger slices, bay leaves, star anise, cinnamon, dried chilies, a spoonful of bean paste, a spoonful of soybean paste, two spoons of light soy sauce, a spoonful of dark soy sauce, a spoonful of balsamic vinegar, and stir-fry evenly.
5. Add hot water that has not covered the ingredients, pour it into the pressure cooker after boiling, and press for 30 minutes after steaming.
4. Stir-fried beef with white sauce.
1. Ingredients preparation: coconut white, beef, green and red peppers.
2. Shred the white beef and set aside, slice the green and red peppers, and slice the garlic.
3. Put cooking wine, light soy sauce, starch and edible oil on the shredded beef and marinate evenly.
4. Put oil in the pot, fry the shredded meat until it changes color, then remove it and set aside.
5. Use the bottom oil in the pot to add green and red peppers, garlic slices, and bean paste, stir-fry the fragrance, put in the white silk and fry softly, and add salt, chicken essence, and pepper to taste when pouring in the beef.
5. Stir-fry the meat back in the pan.
1. Ingredients preparation: pork belly, onion, green pepper, garlic leaves.
2. Put ginger slices, green onions, cooking wine in a pot under cold water, skim off the foam, then cover and turn to medium heat and cook for 20 minutes.
3. Put less oil in the pot, add the pork belly, stir-fry the fat, put a spoonful of bean paste, ginger and minced garlic, and stir-fry the tempeh to make it fragrant.
4. Add a spoonful of light soy sauce, half a spoon of dark soy sauce, stir-fry until colored, then pour in onion, green and red peppers, add a little salt and chicken essence, sugar to taste, stir-fry evenly over high heat, and sprinkle garlic leaves before cooking.
6. Stir-fried shrimp with lotus root and corn.
1. Ingredients preparation: oh oh, corn, shrimp, chives.
2. Peel and wash the lotus root and cut it into thin slices, add some white vinegar and soak it for 10 minutes.
3. Add some light soy sauce and green onion to marinate the shrimp for a while, boil water in a pot, pour in lotus root and corn kernels, blanch for three minutes and remove for later use.
4. Pour the shrimp into the hot oil in the pot and stir-fry, add the lotus root slices and corn kernels, stir-fry a few times, add a spoonful of light soy sauce and half a spoon of salt to taste.
5. Pour a circle of water starch into the side of the pot and stir-fry evenly, then sprinkle with chives.
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