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Reprinted from 1097294247 at 14:38 on January 24, 2010 Reading (loading. ..) Comments (0) Category: kitchen kitchen moving
1. peacock fish
material:
mullet 1, 3 dried mushrooms, red pepper, 2, 3 garlic capsules, ginger, 1 small, Chuncong two widely Prime steamed fish raw pumping a bag, a little white pepper Act, cooking wine 1 bottle.
practice:
1, the garlic slices, ginger slices, pepper, chopped, Onion cut into sections, the rest of the cut green onion, sliced mushrooms after the bubble.
2, the fish to the scales and cut bowed, tail, and then took out his internal organs from scratch after the incision clean, the body parts from the back of the knife cut into pieces, but some do not cut off to keep the stomach.
3, the cut piece of garlic, ginger, mushroom slices, scallion inside the tile in the plate, then put the fish in the dish, sprinkle with crushed pepper and pour into a wide Prime steamed fish soy sauce, cooking wine and Pinch of white pepper.
4, the plate into the steamer, and steam for 10 minutes.
Tips:
1, steamed fish, fish production general suggested the use of fresh fish, immediately after slaughter produced, it can guarantee the fresh meat fresh, and smell also relatively short.
2, Prime steamed fish sauce is widely known in Singapore's local flavor, personal feel good, if is the case, recommended by Lee Kum Kee's
3, according to the size of the fish may be steaming time will correspondingly increase or decrease in 2,3 minutes, but do not steam too long too old to fish, eat it on the bad taste.
2. Phoenix Joy Spring
material:
black date wine 1 / 3 of the bottle, broiler a dry longan 10, star anise 1, 4 slices of ginger, red pepper, 1, 20 grams of crystal sugar, Chuncong 2, garlic tablets 6, chestnuts 10.
Seasoning:
soy sauce 2 tablespoons salt 1 / 2 tsp pepper 1 / 2 tsp chicken stock 150 grams, soy sauce taste.
practice:
1, boiled a pot of boiling water, then put into a broiler cook bloody washed out after the wash and then drain water.
2, after the broiler cut from the stomach after the brush on the color soy sauce into the pan until golden brown take out, and then also into the pan of garlic until golden brown.
3, take a bowl with the fried broiler chicken skin down into the bowl, then remaining ingredients and seasonings into the chicken inside.
4, bowl with plastic wrap to seal, then after an hour into the steamer out, first pour the broth, then remove with material impurities, chestnuts open-minded.
Tips:
1, black date Shaoxing wine can also use white wine instead.
2, chestnuts, dried chestnuts are available, but soaked with hot water before use and then use.
3. Angelica chicken cooked with wine volume
material:
2 large chicken, salt, 2 tsp, 5 g of angelica, wolfberry 10 grams, 500 ml of water Gu Yue Long Shan Lu 300 ml of red bad.
practice:
1, the angelica, medlar, after washing by adding fire to boil water and cook for 15 minutes after the flame and let cool.
2, after the boneless chicken, skin down on aluminum foil, and cast a little salt and roll it up and bind tightly with aluminum foil was candy-like, into the steamer and steam for 20 minutes.
3, will be worse Gu Yue Long Shan Lu pour red juice in cool place, remove the foil and then put the chicken leg volume after 1 day immersion into the ice cupboard you can remove the slices.
Tips:
1, red can also be exposed to any worse Shaoxing rice wine instead.
2, roll chicken roll when the paper had to cut as much as possible, two to seal the mouth, so it will not spread after steaming.
4. honey barbecued pork
material:
1 pork loin, pork sauce 1 bottle of mind, a small piece of ginger, green onion 2 roots, 4 tablespoons of honey, rice wine 20 ml.
practice:
1, will be bought back after cleaning dry pork loin cut into strips of water, and with scissors cut the surface of the white fascia; to Pi Houqie into a piece of ginger, green onions cut into sections alternate.
2, take a large sealed box into the box to be pork, then add ginger and spring onion, pork sauce and rice wine into the grasping absorbed, it is best to make the meat are soaked in sauce .
3, covered with the lid sealed box, placed in the refrigerator for 1 day, half-way out to open flipping meat, and fish out the tasty scallion even thrown away.
4, well preserved after the removal, within a shop in a foil pan, then roast the meat on the Internet, the grid on a sheet pan dry roast for 15 minutes to brush a layer of sauce, after all drop of honey, and then to the oven for a clean aluminum foil.
5, the lower the pan into the oven, put the meat roasted network put the middle, bake at 180 degrees for 20 minutes, remove, brush a layer of marinated meat sauce, slightly dry and then brush
6, Brush the meat will turn a good side and then into the oven to bake at 180 degrees for 20 minutes, then brush out 2 times a honey again, the best and bake about 10 minutes.
Tips:
1, do want to use lean pork meat, without skin and too much fat in the May article to make, if you buy a large piece of After the rump, then on the right side from the cut back down to 5 cm, 5 cm left and then cut back up ... ... This in turn cut down, pull the meat can be a long post, this could make the meat more quickly The tasty.
too big and if it opened, and then separated from the middle to cut the right size.
1, raw onions can not be preserved for too long, otherwise it will form a smelly onion taste, the aroma of the meat.
2, remember the old pork sauce brand in Singapore, the domestic sale of most supermarkets have, I think this is my favorite pork sauce, taste more positive, there will not be very exaggerated red pigment, with a commercially available pork sauce is a simple way, you can own deployment, over time I can not impress his deployment.
3, if you want to make the meat look more bright more appetite, the secret is repeated several times more than brush honey.
5. pickled fish
material:
freshwater fish 1, 1 bag sauerkraut, Pickle 6, 3 cloves garlic, 1 small piece ginger, star anise 1 clove, pepper and a little to dry peppers 10 , coriander 1.
pickled fish Ingredients: 1 egg white, starch 1 tablespoon cooking wine 1 tablespoon sugar 1 / 2 tablespoon salt 1 / 2 teaspoon white pepper 1 / 3 tsp.
practice:
1, the case of the fish flat on the board, take a sharp flat sharp knife into the fish from the fish at the film, close to the middle of the fish fillets off the bone, then turn surface to the other side of the fish pieces down; the pieces down flat on the case of large fish board, knife and chopping board at 45 degree angle under the knife, slice the meat alternate;
2, cut fish in the material transferred so pickled fish, gently grasping uniform, preserved for 15 minutes;
3, the sauerkraut washed, cut into strips, garlic and sliced ginger, chili cut into sections;
4 , pot into slightly more than the cooking oil till 7 into the heat, then add 1 dried chili pepper and half the pot choke section, and then be put out of star anise flavor, garlic, ginger and pickled and chopped Stir together sauerkraut;
5, until the smell of fried sauerkraut came out, add about 1 liter of water then put into a tick before the fish bones under the head cover and the fire to boil Simmer for 15 minutes after the switch to soup thickens;
6, after gently boiled down to turn off fish will be cooked or pickled fish casserole into a bowl (recommended casserole, please note the attached tips) ;
7, the pan clean, then pour a little oil till 7, the other half into the heat, add pepper and dried chilli until fragrant and pour the cooked pickled fish, the best that put two parsley be.
Tips:
1, making the best selection of fish, pickled fish, freshwater fish, meat taste better;
2, when the knife slices of fish must be fast, advance best to wear the Brothers, a multiplier;
3, pickled fish, add the egg white when the fish will taste better fresh, but there is one downside is that will make the soup slightly cloudy, if you have a good method, please speak up and share with me ha; and add a little sugar, I think will make it more delicious to eat meat;
4, when the hot fish must not be hot for too long, see roughly to the color almost, a long time have not delicious meat was old;
5, suggested the use of the benefits of the casserole to dress is this: after eating the soup and pickled vegetables tend to have some left the next day to buy back into the block of tofu to a boil, but also a very delicious dish Oh;
6, best pickled fish in hot oil poured on the dish will be more fragrant, and if you do not like too much oil, you can omit this step However, I still recommend this step yo, very fragrant too!
6. carrot stew sirloin
material:
2 pounds sirloin 1 small carrot, ginger, green onions 4 bay leaves 5 paragraph 1 of 1 orange peel 1 cinnamon strawberry 1 star anise 2 dried chilli 5 candy 10 grain soy sauce 2 tablespoons parsley 2 tablespoons Douban amount
practice:
1, ginger, peeled and cut into small pieces making flat, green onions cut into sections; beef cut into pieces after 20 minutes of cooking pot into cold water after a Xuemo Pour drained water reserve;
2, wok cooking more than the oil into the pan, then add ginger, watercress, green onions and spices with saute until the beef flavor came out into the old pumping with the stir fry evenly;
3, the fried beef into the pressure cooker, then add rock sugar, then pour 1 cup of water, do not cover the pressure cooker lid and simmer for about half an hour with the halfway turn from time to time mix about;
4, openings in the beef stew at the same time, scrub clean the carrots after the cut with a hob large;
5, the carrot into the pressure cooker, the safety lid and simmer gently to the exhaust after a large change the minimum and simmer gently for 15 minutes;
6, poured into a bowl and sprinkle a little more parsley Titian.
Tips:
1, if not spicy food, dried chilli and watercress can be removed, but the extra 1 tablespoon soy sauce , and tastes great;
2, beef stew, it is best to add a little tea with dried tangerine peel or stew, beef soft so quickly, and the Meat rich;
3, carrot stew time not too long, so the beef stew or less first and then into the carrot, peeled carrots do not, just put your brush to clean skin;
4, if no pressure cooker can also be used cooking stew pot or casserole, but it takes longer time, save gas with a pressure cooker will be very yo.
7. Pork
material:
skin pork 1 tablespoon soy sauce 2 tablespoons rice wine 2 tablespoons sugar 2 green onions 2 Ginger 2 2 pieces star anise 1 piece dried tangerine peel 2 slices of cinnamon 1 bay leaf a pinch of salt a little water
practice:
1, cleaned the meat into the pot, pour in the water did not have pigs After the meat out of open high heat for 15 minutes, remove and let cool Xuemo to let cool, cut into small pieces of pork;
2, into the amount of Heat oil in wok, add pork, turning fry for 5 minutes, dishing out the Fry came out;
3, into the cleaned pan 2 tablespoons water, the water boiled into sugar, when placed in the bubble when the sugar into fried pig meat, stir fry or two, then pour soy sauce, cooking wine with stir fry 2 minutes;
4, into the casserole meat (pork with wok can also be used), add green onions, ginger, star anise , dried tangerine peel, cinnamon and bay leaves then pour a small cup of water to the meat are soaked in the broth, the redeployment of a little salt, cover and simmer 1 hour small fire can be.
Tips:
1, make sure to use skin of Pork pork yo, the most delicious is the skin and fat ;
2, because the pre-fried meat oil fired out a lot, so do not Pork little bored;
3, because the pig is very easy to stick pan, so Pork is best when used non-stick pan;
4, I think it is very fragrant casserole dish stew, of course, cover wok cover stew can use a pressure cooker to save time or, if using pressure cooker stew meat, switch to the smallest fire after the exhaust about 15 minutes.
8. Ants on the Tree
material:
like a sweet potato 100 grams of minced meat sauce
:
Pixian soybean paste 1 tablespoon minced garlic 1 tablespoon ginger 3 chopped green onion 1 tablespoon broth 4 tablespoons (50 ml) dried chili pepper 1 small to 3 (cut) 1 tbsp soy sauce a little pepper powder 1 teaspoon MSG
practice:
1, first, the fans soaked with hot water (about 15 minutes), then use scissors to cut it shorter Jidao, drained reserve;
2 Heat the wok into the amount of cooking oil, oil heat, add pepper, hot pepper, minced garlic, ginger flavor burst, and then into minced meat fried powder to color;
3, minced color will be pushed to one side, the pan slightly tilted, one side of the oil in a few fried into Douban then be mixed, then pour broth (bone broth or chicken broth can be);
4, into the broth and put it into a fan of pre-soaked with the stir fry until sauce is dry, and finally transferred to be thrown into the pepper soy sauce powder, monosodium glutamate, and chopped green onion and stir well to.
Tips:
1, suggested the use of a fan of this dish sweet potato fans, more somersault good taste;
2, also minced garlic, watercress and pepper powder is the essence of this dish can not have lost;
3, because Douban itself is very salty, but also add soy sauce, so the dish does not need additional salt slightly longer! Put soy sauce is not only fragrant,
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4, which in turn is a very well with rice in Sichuan, therefore I have to remind one - control appetite yo!
9. spicy gizzard
explosive material:
duck gizzards or chicken gizzards 300 grams of red pepper green pepper 5 5
spices:
2 cloves garlic (sliced) 1 small piece ginger (sliced) 1 small pieces of green onions (sliced) 1 small handful dried chili pepper 3 (cut) 1 tbsp soy sauce a little starch Hua Diao wine or cooking wine 1 tablespoon sugar 1 / 2 tsp pepper powder 1 / 2 teaspoon white pepper 1 / 3 teaspoon salt,
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practice:
1, duck gizzards with salt scrub, tear up the surface of the membrane and a white blaze yellow, drained, cut into pieces;
2, the cut pieces into the bowl of duck gizzards, transferred Hua Diao wine, a half dose of ginger slice, the old sauce, sugar, pepper powder, pepper, salt, starch, marinated for 10 minutes even with the clutch;
3, the green pepper, red pepper Wash Di Houqie into segments about 1 cm;
4, wok pan,
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5, duck gizzards into pieces quickly stir fry until a little color, then stir into the chili fire with paragraph 1 minute, transferred to a little soy sauce and stir well after the flameout of MSG, Remove from heat and stir into the onion slices evenly.
Tips:
1, animal offal in the washing and scrubbing can add a little salt and effectively remove the odor and sterilization;
2, duck gizzards larger than the chicken gizzards, but before making recommendations to remove the surface of the white muscle, strength teeth good enough if you do not need a;
3, if the special spicy can be replaced with the red pepper pepper millet, but not too much, or stomach will be spicy;
4, need to fire quickly stir-fried dish, fried for a long time if the time, duck gizzards will become very chewy and ensure sore cheeks the next day;
5, especially with rice dish special, so be careful not to cook when cooking too much rice, so support is broken!
10. secret spicy beef jerky
material:
1 kg of beef, chili powder, pepper powder 60 grams sugar 20 grams 30 grams soy sauce 2 tablespoons salt 2 tsp monosodium glutamate 1 tablespoon white sesame seeds, cooked a little spice (pepper 1 small handful, star anise 2, a little cumin, cinnamon, 1, 2 bay leaves, grass and fruit one, cloves 4, Rou Kou 1, dried tangerine peel 1,)
practice:
1, a pot of boiling water, cook the beef into the cleaned out after immersion in cold water Xue Mo, drained bloody;
2, in the casserole (without the other pot can also be used) into the amount of water inside and put together all the spices and salt to boil, then add the beef, if the water did not have no beef, add water to completely have not seen, simmer After about 50 minutes, remove and drain water and let cool;
3, the cool texture of beef cut into finger-sized sideways Article;
4, the wok into the more oil till the fever, into the small fire Stir sugar, sugar, color, after children placed with the stir fry beef, soy sauce, stir well and pour into a 1 minute;
5, has been to beef stir fry over low heat to dry After the chili powder and pepper powder into the stir fry evenly, and finally poured into the pot before the little white sesame seeds and stir well to MSG.
Tips:
1,1 kg of beef turned out only about 1 / 3 of the amount of beef jerky, beef jerky that is made the best selection of gluten-free lean beef;
2, beef, bloody cook out after the immersion in cold water can make the meat quality of beef has become tight, and with the spices, cooking with beef could taste better;
3, the final process of frying beef has been so low heat, stir sugar, fry color when the attention should not focus too much on the line;
4, the dish on the table not only as a cold dish, as normal life, snacks are also very good.
11. Cabbage Bacon
material:
Cabbage 2 bacon strips 1 bag of dried shrimps, a bowl of ginger chicken broth 2 light blue short white pepper 1 / 3 tsp water Qianfen little
practice:
1, the baby vegetables and gently pry each leaf clean (not to each leaf Breaking down yo!)
2, will be a piece of bacon into each of the leaves of baby food, baby food and then filled into four and moved to cut the plate, the plate into the steamer, turn a small fire after the water boils and steam for 15 minutes then remove;
3, In another hot pot pour a little oil, put Ru Haimi, sliced ginger and oblique light blue burst flavor, Then pour the chicken broth to boil, transferred to white pepper and mix thoroughly water Qianfen;
4, the soup is poured in the cooked hook steamed baby vegetables can be.
Tips:
1, this dish can also be used to replace the smaller baby cabbage trees, vegetables, chicken broth can be used can also use canned stewed in their own home;
3, bacon itself is very salty, and canned chicken broth is also salty, so the cook does not need to add extra salt.
11. explosive beef
material:
beef rump a cilantro 1 green onion 2 slices ginger 1 above
Seasoning:
salt 1 / 3 teaspoon MSG 1 / 3 tsp sugar 1 / 3 teaspoon white pepper 1 / 3 tsp soy sauce 1 tablespoon rice wine 1 tablespoon sesame oil 1 tbsp starch 1 tablespoon balsamic vinegar 1 / 2 tablespoon
practice:
1, beef, sliced lengthwise, perpendicular to the knife to the texture of the meat cut into pieces,
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2, the onion cut into silk, shredded ginger, coriander and cut into four paragraphs;
3, the addition of vinegar all the spices into the meat outside the film, along with a few ginger, salt mix well with the clutch system for 15 minutes;
4, down Heat oil in wok, add ginger and explosive look into the marinated beef slices after rapid causal;
5, when the color of beef , add vinegar and stir well after the flame and then quickly put parsley and spring onion, coriander and spring onion to use waste heat can be fried soft.
Tips:
1, the best choice when buying meat beef rump without bars, and perpendicular to the texture of beef cut out the meat would be more tender and tastes;
2, stir-fried dish need to use the fire and frying time should not be too long, then all the color off the flame after birth, a long time beef color is cotton, very bad taste;
3, using more than stir-fried soft vanilla fragrance can maximize retention, but also make dishes look more bright.
13. Mei Cai Kou Rou
material:
a pork skin, pickled mustard 1, tempeh 1 tablespoon red bean curd 1 block, star anise 2, ginger 5, 5 garlic, sugar, spoon l. l tablespoon cooking wine, dark soy sauce l spoon, a little soy sauce, cornstarch
amount of practice:
1 will be molded dried vegetable soak into the water repeatedly washed several times, drained, cut into pieces shall stand;
2, wash the pork with star anise into the water and cook until just cooked fish in the (about 10 minutes), while it is hot in leather, coated with a layer of dark soy sauce with a spoon;
3, the lobster sauce, garlic, crushed red fermented bean curd into the bowl into the mud, and then transferred to cooking wine, sugar ,
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4, pour more oil in wok till hot 7 minutes, then place into the pan in the pork skin side down, cover the pot fry a few minutes looking through half-way to the meat surface, so as not to paste fried pork skin, fried meat will remove and let cool, cut into thick slices;
5, the pork skin side down into the bowl of the ground floor edge, poured a little tune in the meat sauce and then fill in molded dried vegetable, hand-pressed and then poured some of the remaining sauce;
6, will be filled with the meat of the bowl into the steamer and steam for 35 minutes,
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7, will be transferred into water Qianfen cornflour will filter out the soup into the pot inside, then pour hot water Qianfen will Drizzle pork on the hook can be a good gravy.
Tips:
1, production of meat, this dish of pork skins must be used;
2, because the pickled mustard, tempeh, fermented bean curd, black soy sauce is very salty, so do not need to salt this dish a;
3, the meat into the bowl when the shop must skin down Oh, it will be nice to do so.
14. scallop melon pot of duck soup
material:
a duck, dried scallop 20, a dry salted fish, melon 500 grams, 1 small cup of rice wine, ginger, 1, Salt to taste
practice:
1, Pi Houqie into thick slices ginger, dried salted fish and scallops were gently washed with water look; melon rind carefully washed with Peel and cut into small pieces after the seeded;
2, the duck into the pot of cold water high heat for about 10 minutes to remove red Xuemo to duck into the Tang Bao , into the Ducks have not seen enough fire to boil water;
3, the latter opening into the water, rice wine, ginger, dried salted fish, scallops, cover and turn slightly slow fire after mixing pot 3 hours, 10 minutes into the melon before eating soft-boiled and a little salt can be transferred.
Tips:
1, scallop or scallop meat, Yin and blood, the effectiveness of fatigue, dry goods store in where to buy;
2, wax gourd low in calories and fat content has little effect heat water, is the best weight loss ingredients, but also in patients with hypertension and diabetes, the best vegetables; but the melon are cold foods, the stomach should be less poor people eat. Selection of fresh melon with the time to skin cream as well.
15. melon pot barley ribs
material:
gourd 500 grams, 300 grams of pork ribs, tibia 1, 100 grams of barley, green onions 1 above, 1 small piece ginger, 2 drops of vinegar, salt and a little
practice:
1, barley sieve washed to Pi Houqie melon chunks, sliced ginger, green onions oblique cut into small pieces of spare;
2, ribs and tibia washed into the casserole, add enough water one time, about 5 liters, after the fire to boil cook Xuemo remove carefully with a spoon until the soup clean Xuemo no debris;
3, fire into a slow trickle of white vinegar to 2 drops of calcium in the bone cavity to efficiently absorb the soup, then add ginger and spring onion to the meat fishy;
4, the washing barley into the pot, cover and boil for about 2-3 hours, the last half an hour ago into the melon, mediator amount of salt.
Tips:
1, often a little pebble in barley, in the careful process of cleaning fish out;
2, stew When the soup bones 2 plus a few drops of cider vinegar to help calcium be absorbed by the body effectively;
3, barley should be boiled longer to soft rot;
4 , melon cooking time not too long, or to become a melon clay friends.
16. Double Lotus stew tibial
material:
amount of tibial three lotus seeds 100 grams of ginger a small piece of white pepper 3 drops of vinegar Salt to taste a little amount of water
practice:
1, lotus seeds cleaned and put into a bowl, pour warm water 1 hour, remove and reserve fat;
2, rinse with water after the bone cavity into the pot, pour in the amount of water you have not seen, after the fire to boil with a spoon remove and throw away the soup clear Xue Mo; the cavity into the bone and the broth soup casserole, place flat film peeled ginger, 3 drops of vinegar and a little white pepper, slow fire to burn for 1 hour;
3, lotus root with a knife scrape off the skin after removing lotus stem, cut hob blocks, the within the lotus root into Tangbao cut after 30 minutes with the stew made good seeds into the bubble and then simmer for 30 minutes, remove from heat before the transferred amount of salt.
Tips:
1, the best choice when you buy a lotus red in color and lotus root, lotus root starch content such high taste than cotton, suitable for stewing soup; and color than white lotus root, crisp taste for salad or fried;
2, after the seeds look in the middle of the green bubble has not removed Picrorhiza, if not that it should be removed, Otherwise, the bitter taste;
3, when the bone soup stew a few drops of vinegar can help by adding a little calcium dissolved in the soup and help the body's absorption.
17. the soup spinach
material:
spinach one, preserved eggs, 1, 1 salted egg, ginger, 3, chicken soup 100 ml, white pepper, salt and a little
practice:
1, will be preserved egg and salted egg and steam for 15 minutes, and cooled peeled cut into tablets; spinach, washed and drained ;
2, the amount of oil in wok down after the Heat put the ginger until fragrant, then stir into the preserved egg and salted egg a few grains;
3, the spinach into the stir the pot a little later transferred to the white pepper and salt, and stir into the soup along with about a half a can.
Tips:
1, preserved eggs, steamed about it would be easier after the cut, if not, then steamed, you can also use the line to cut, oh.
2, spinach should be cooked, otherwise the smell will be astringent.
3, transferred to a little white pepper to mention fresh.
18. the blood and fill pot hen
material:
old hen a mushroom six dates 6 wolfberry a jade Angelica 6 bamboo an ordinary small ginseng Astragalus 3 3 Rehmannia a cooking wine 1 tablespoon ginger 6
practice:
1, the mushroom hair with warm water, cut the root City, after the bubble of clean water to take part after precipitation standby;
2, gently wash the herbs, Chinese herbal medicines are in the process of proofing and coated with dust sediment;
3, the hen into the pot, pour enough water over the chicken without the body, the fire to boil and then sung out with a spoon Xuemo drained;
4, the cooking wine into the pan, then put into washed herbs; water bubble over into the open after the mushrooms, then soak mushrooms until the water into the pan, cover and boil the mixture gently for 2-3 hours before eating can be transferred to a pinch of salt.
Tips:
1, because it is make blood soup, so do not use green onions, if the fear of a smell of fish, the use of cooking wine to taste;
2, these medicines can be bought in the Chinese herbal shops can buy in the supermarket, dry area;
3, old hen hen the nutritional value of higher than normal a lot, but more difficult to buy, burning the soup can also be used in place of black-bone chicken.
19. celery beef
material:
parsley 1 (thin celery, celery is not yo) ground beef 1 small to 200 grams of dried hot pepper 5 a little salt, MSG, ginger, 3 little
practice:
1, celery put off after the wash, and cut the old leaves, grains, dried pepper cut into segments;
2 , the amount of oil into the wok, till 7 into the heat, add pepper, dried chili peppers and ginger until fragrant;
3, pour off the beef stir fry until the end of the fire of Health, and then pour celery Stir together 2 minutes, Sprinkle the salt and MSG can serve.
Tips:
1, this dish is very simple and go well with rice, but use the fire when fried salty fried foods, if fried too long, celery was listless listless not look good.
20. Mapo Tofu
material:
1 box tofu, cut into pieces, minced meat (beef, pork can) 1 small bowl
spices:
Pixian soybean paste 1 tablespoon peppercorns 1 small to, 1 teaspoon ginger, 1 teaspoon minced garlic, bell pepper grains 1 tablespoon chopped green onion 1 tablespoon pepper powder 1 tsp
practice:
1, pour some oil in wok heat the oil until after the Heat (pot placed over the hand, can feel warm) into the meat the end of the causal, de Sheng out of standby after birth;
2, into the frying pan to re-oil, heating will peppercorns, garlic, ginger aroma into the burst;
3, into the post-Chao Chu marked Pixian soybean paste, stir well into the bell peppers tablets, and then cut into pieces of tofu into the stir fry, burning about 3 minutes,
4, the previously good fried minced meat into the pan, stir fry the number of MSG transferred to the next, and then Linru water, starch, starch, after the sauce sprinkled with green onion and pepper pot can.
Tips:
1, get boxed tofu, the four bottom corner of the box were cut with scissors into the air, and then ripped the top of the plastic film Tofu can be broken after the block not to fall out.
2, after the tofu into cubes, with a light salt water boiled, fried, when non-friable.
3, fried Douban.com, when the fire to turn it down a little, or Douban easily paste pot, resulting in burnt smell.
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