Dragon vegetables to celebrate the New Year
Prepare the ingredients:Chicken wings, shiitake mushrooms, chestnuts, carrots, ginger slices, green onion knots.
Steps:
1. Clean the chicken wings, chop them in half, blanch them in a pot under cold water, put in ginger slices to remove the smell, skim off the foam after boiling, and then scoop them up and drain the water.
2. Clean the dried shiitake mushrooms, soak them for 10 minutes in advance, soak them until soft, and drain them. Peel the carrots, wash them and cut them into small pieces. Peel off the shell of the chestnut and wash it for later use.
3. Heat the oil, after the oil is hot, put in the chicken wings and fry them until golden brown on both sides, then add the chestnuts and stir-fry evenly, about a minute or so.
4. Then add carrots and shiitake mushrooms, continue to stir-fry for about three minutes, then add light soy sauce, oyster sauce and salt to taste, stir-fry evenly until flavorful, add an appropriate amount of water to cover the ingredients, cover and simmer for half an hour.
5. After simmering, turn on high heat and stir-fry to collect the juice, and you can take it out of the pot and put it on a plate to eat.
Prepare the ingredients:Cashew nuts, shrimp, cucumbers, carrots, garlic slices, green onions.
Steps:
1. Remove the head and shell of the shrimp and remove the shrimp line, clean and drain the water, then add salt and pepper to taste, grasp and mix evenly and marinate for 10 minutes.
2. Peel the cucumbers and carrots, wash them and cut them into small pieces.
3. Boil the water, blanch the cucumbers and carrots for half a minute after the water boils, boil until it is broken, and then pick it up for later use. Blanch the shrimp for one minute, drain and set aside.
4. Heat the oil, add the garlic slices and green onions and stir-fry until fragrant, then add the shrimp, cucumber and carrot and stir-fry evenly.
5. Then add salt, sugar, water starch and cashew nuts, stir-fry quickly and evenly, stir-fry until the flavor is incorporated, and then you can put it out of the pot and put it on a plate to eat.
Prepare the ingredients:Cowboy bones, green and red peppers, onions, green onions, ginger and garlic.
Steps:
1. Clean the cowboy bones with blood and water, and then use kitchen paper to absorb the water. Remove the stems of the green and red peppers, wash them and cut them into small pieces. Clean the onion and cut it into small pieces.
2. Heat the oil, add the cowboy bones and fry them until golden brown on both sides until they are cooked through, and then put them out for later use.
3. Leave the bottom oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant, then add the onion and green and red pepper and stir-fry for a while, fry until soft, then add the fried cowboy bones and stir-fry evenly.
4. Then add black pepper and salt to taste, stir-fry evenly until the flavor is incorporated, and then put it on a plate and eat.
Prepare the ingredients:Chicken thighs, ginger slices, green onions, minced garlic, dried chilies, Sichuan peppercorns.
Steps:
1. Clean the chicken thighs, remove the bones and cut them into cubes, then add green onions, ginger slices, cooking wine, light soy sauce, oyster sauce, black pepper and starch, and marinate evenly for 10 minutes.
2. Heat the oil, add the marinated chicken thighs and fry them until golden brown on both sides.
3. Leave the bottom oil in the pot, add dried chili peppers, peppercorns and minced garlic to fry until fragrant, then pour in the chicken thighs and stir-fry evenly, and finally pour in the green onion and stir-fry a few times to get out of the pot and put it on a plate to eat.
Prepare the ingredients:Pork, taro, shiitake mushrooms, chopped green onions.
Steps:
1. Peel off the skin of the taro, clean it and cut it into shreds. Soak dried shiitake mushrooms, wash them, squeeze them dry, and cut them into cubes. Wash the pork and chop it into minced meat.
2. Heat the oil, add the minced meat and stir-fry until the oil is hot, fry until it changes color, put it out and put it in a bowl, add diced mushrooms, taro, chopped green onion, soy sauce, salt and starch, and stir well.
3. Form the taro minced meat into balls, place them on the steaming plate, boil the water and steam for 20 minutes. After steaming, take it out, sprinkle with chopped green onions and garnish before serving.
Prepare the ingredients:Pigeon, ginger slices, red dates, wheat winter, astragalus, longan, angelica, codonopsis, wolfberry.
Steps:
1. Handle the pigeon, chop it into small pieces, blanch it in a pot under cold water, put in the ginger slices to remove the smell, skim off the foam after boiling, and then scoop it up and drain the water.
2. Put the pigeon, soup stock and an appropriate amount of water into the soup pot, first boil on high heat, then turn to low heat and simmer for an hour.
3. Ten minutes before cooking, add an appropriate amount of salt to taste, sprinkle with wolfberries and cook for 10 minutes, cook until the flavor is incorporated, and then you can eat it out of the pot.