I once saw an article that wrote: "At the moment of food, I can always think, or be gluttonous, observe before eating, think during eating, and simmer after tasting, food is nature, chew quietly, gently aftertaste, and have an extraordinary charm." Eating is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance is a kind of happiness to feel the spicy, salty and sweet in the text. Those who can eat get a stomach-warming enjoyment; Those who will eat find a peace of mind. "Savor it carefully, and have a deep understanding! Food has now become a part of our lives, life, walk slowly, live slowly, life does not need gorgeous clothes, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, we select different dishes every day to share with you, and cheer for the wonderful life every day!
Steamed pumpkin with carrots
Ingredients: pumpkin, carrots, potatoes, greens, salt, flour, peppercorns
Method: 1. Wash the pumpkin, peel it, cut it into shreds, put in an appropriate amount of flour, add salt and pepper powder and mix well.
2. Wash the carrots, cut them into shreds, put in an appropriate amount of flour, add salt and pepper powder and mix well.
3. Wash the potatoes, peel them, cut them into shreds, put in an appropriate amount of flour, add salt and pepper powder and mix well.
4. Wash the greens, cut them into sections, put in an appropriate amount of flour, add salt and pepper powder and mix well.
5. Take a large plate, layer the vegetables in the order of pumpkin, potatoes, gourds, and greens, and steam them in a steamer over high heat.
6. Remove the greens after steaming for 3 minutes, remove the carrots after steaming for another 4 minutes, and remove the potatoes and pumpkin after steaming for another 3 minutes.
7. Put the steamed vegetables on a large plate and arrange them on four sides.
Wolftooth potatoes
Ingredients: potatoes, garlic, chopped green onion, chili powder, white sesame seeds, Sichuan pepper powder, sugar, light soy sauce, balsamic vinegar, oyster sauce
Method:
1. Wash the potatoes and cut them into thick slices, cut them into long strips with a wave knife, and soak them in water to prevent oxidation;
2. Chop the garlic and mince it, chop the shallots into chopped green onions, and put them in a bowl;
3. Add a spoonful of chili powder, a spoonful of sesame seeds, an appropriate amount of Sichuan pepper powder and sugar and stir well;
4. Heat the oil in the pot, pour it into a bowl, stir well, add a spoonful of light soy sauce, a spoonful of vinegar, a spoonful of oyster sauce, and an appropriate amount of salt chicken essence and stir well;
5. Continue to heat the oil in the pan, add the potato strips that control the moisture, fry slowly over low heat until golden brown on both sides, and turn off the heat;
6. Pour out the excess oil, pour the seasoned ingredients into the pot, stir well, and finally sprinkle with chopped green onions.
Lamb stew with turnips
Ingredients: 250g mutton, 150g white radish, 5g wolfberry, 1 large ingredient, 2 green onions, 2 slices of fresh ginger, 10ml cooking wine, 5g salt, 3g pepper, 5ml oil
Method:
1. Wash the mutton and cut it into 5cm pieces; Wash the white radish, cut it into 5cm hob pieces, and set aside;
2. Put the mutton pieces into boiling water and blanch for a while, remove the blood foam, remove them and rinse them with running water;
3. Heat the oil in the casserole over medium heat, add the green onions, fresh ginger slices and ingredients and stir-fry until fragrant, add the blanched mutton pieces, cook in cooking wine and stir-fry evenly, pour in an appropriate amount of water to boil, turn to low heat and cook until the mutton is mature;
4. Add white radish pieces, wolfberry, salt and pepper and mix well, and continue to cook until the mutton and white radish are soft and ripe.
Pot collapsed tofu
Ingredients: 300g tofu, 1 egg, starch, garlic, ginger, dried chili, shallots, 5g sugar, 5g oyster sauce, 10g light soy sauce, 5g dark soy sauce, 5g salt and pepper, white pepper, salt, cooking oil
Method:
1. Cut the tofu into pieces, blanch in boiling water, overcool the water, sprinkle the tofu with salt and pepper, wipe evenly on both sides and marinate for 10 minutes;
2. Beat the eggs, beat the egg mixture, and make the seasoning sauce: add sugar, oyster sauce, light soy sauce, dark soy sauce, white pepper, and stir well;
3. Evenly coat the tofu with a thin layer of starch, then wrap it with a layer of egg wash, warm the oil, and put the tofu in the pot;
4. Fry on both sides until slightly browned, put in the plate, add the ginger shreds, garlic slices, and chili peppers to stir-fry until fragrant, add the sauce, add a little water, put in the tofu and cook until the juice is almost collected, sprinkle the green garlic, and put it on a plate to eat.
Spicy stir-fried beef
Ingredients: beef, pickled pepper, green onion, onion, salt, light soy sauce, ginger, cooking wine, chicken powder, tangerine peel, pepper, garlic
Method:
1. Boil water (put cooking wine and tangerine peel in the water), put in the beef and blanch, remove from the pot and slice;
2. Pickled peppers, green onions, onions and other ingredients are ready;
3. Heat the pan, pour the oil, add pepper and ginger, stir-fry the beef, and remove from the pot; Put the pickled peppers, onions, green onions, and garlic into the pot and stir-fry until fragrant;
4. Add the beef and chicken powder and stir-fry; Add salt and light soy sauce, stir-fry evenly, and remove the juice to remove from the pot.
Tofu Maruko
Ingredients: 1 piece of northern tofu, 1 handful of spinach, half a carrot, 5 fungus, 2 grams of salt, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of flour
Method:
1. Peel and dice the carrots, blanch the spinach and cut it into small pieces for later use;
2. Put the tofu in a fresh-keeping bag and crush it, or you can put it in a bowl and mash it;
3. Add chopped carrots, spinach, chopped fungus, salt and flour to the tofu and mix well. The amount of flour is not too much, just to make the tofu stick better;
4. Take a piece of tofu and knead it into a ball, the size can be decided by yourself, but it should not be too big;
5. Put an appropriate amount of water in the pot, and after the water boils, put the meatballs in the steamer and steam for 8 minutes.
6. While steaming the meatballs, start another pot, pour an appropriate amount of water into the pot, then add light soy sauce and oyster sauce to boil, and pour in water starch to thicken, which can make the color brighter. Finally, pour it on top of the steamed meatballs.
宫保豆腐丁
Ingredients: 2 pieces of tofu, 20 grams of peanuts, 1 carrot, 1 lettuce, 5 dried chilies, appropriate amount of Sichuan pepper, 5 slices of ginger, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of salt, 3 grams of sugar, 1 spoon of corn starch, 1 spoon of bean paste, appropriate amount of oil;
Method:
1. Dice the lettuce; diced carrots;
2. Dice the tofu; Dried chili pepper cut into sections, ginger diced;
3. Fried peanuts; fried tofu; stir-fry ingredients;
4. Fried lettuce, carrots; Add the tofu; Thicken out of the pan;
Cucumber squid
Ingredients: 200 grams of squid, 100 grams of cucumber, 5 grams of chopped green onion, minced garlic, soy sauce, 3 grams of salt, appropriate amount of vegetable oil
Method: 1. The squid must be washed and cut; Wash and slice cucumbers;
2. Put the pot on the fire, pour water and boil, then cook the squid until cooked, then take out the dried ones;
3. Add the oil to the pot and heat to 60%, fry the minced garlic, pour in the squid and cucumber 1, add the soy sauce and salt, stir-fry evenly, and sprinkle with chopped green onions.
Stir-fried beef
Ingredients: beef, cooking wine, pepper, salt, starch, green and red peppers, green onions, yellow rice peppers, pickled ginger
Method:
1. Slice the beef, put cooking wine, pepper, salt, starch and a little cooking oil and marinate for 15 minutes;
2. Cut the green and red peppers into cubes, cut the green onion into sections, cut the yellow rice pepper into cubes, slice the ginger and garlic, and cut the ginger and garlic into rice;
3. After the oil is heated in the pan, put the beef into the quick slide and change color;
4. Put oil in the pot and stir-fry ginger and garlic, add rice pepper and pickled ginger and stir-fry until fragrant, put green and red peppers, adjust salt and stir-fry;
5. Pour in the beef and stir-fry, adjust the light soy sauce, chicken powder, and green onion and stir-fry well.
Stir-fried pork ribs with spicy sesame flavor
Ingredients: 500g pork ribs, 2 green onions, 3 cloves of garlic, 2 slices of ginger, 20ml of dark soy sauce, dried chili, 30ml of rice wine, 20ml of tomato paste, 45ml of vinegar, 10g of sugar, sesame seeds, 20ml of water starch, 5g of salt, water
method
1. Wash and chop the pork ribs, slice the ginger, cut the green onion into sections, and mince the garlic
2. Heat the oil in a pan, add minced ginger and garlic, add dried chili peppers, and green onions and stir-fry well
3. Pour in soy sauce and stir-fry until fragrant, add sugar, rice wine, tomato sauce and vinegar and stir-fry well
4. Pour in sesame seeds, soak the pork ribs in water for 8 minutes, cover and simmer for 8 minutes
5. Mix the salt and water starch thoroughly, pour into the pork ribs, collect the juice, remove from the pan, and sprinkle with a little sesame seeds.
Stir-fried chicken with spring bamboo shoots with broad bean paste
Method 1: Remove the bones of the chicken thigh, change the knife into small dices 1 cm square, add 3 grams of dark soy sauce, corn starch, 2 grams of oyster sauce and salt, and 1 gram of chicken essence after receiving the pot, mix well and marinate for 10 minutes, then slip into the hot oil and cook, remove and set aside.
2. Peel off the shell of the spring shoots, cut off the roots, wash them and blanch them in a pot of clean water to remove the astringency, remove them from the cool, drain the water and change them into small dices 1 cm square.
3. Put the diced spring bamboo shoots with fresh broad beans and diced red peppers in the pot and fly the water, remove them and set aside.
4. Heat the bottom oil in the pot until it is hot, then add the minced green onion, ginger and garlic and stir-fry until fragrant
5. Add the diced chicken, broad beans, spring bamboo shoots, and red pepper that have slipped through the oil, add 3 grams of salt, 3 grams of chicken essence, and 2 grams of sugar to taste, and stir-fry over high heat until broken
6. Pour in the water starch to thicken, remove from the pot and put on a plate.
Shredded pork with green peppers
Ingredients: 400g tenderloin; 200g green pepper; shredded green onions; Salt; Essence of chicken 2g; red peppers; 5g shredded ginger; Wine; light soy sauce 10g; Water starch
Method:
1. Shredded meat code flavor: Shred the tenderloin, add salt, monosodium glutamate, pepper, soy sauce, cooking wine, and grab the flavor. Add water and starch to grasp well. Add oil and mix well to taste. Shred the green and red peppers. Stir-fry shredded pork: Heat the pot, put 50g of oil, put the oil temperature 70% hot, put in the meat silky and discolored, and then put it out for later use.
2. Stir-fry green peppers: leave 30g of bottom oil in the pot, and add shredded green onions and ginger when the oil temperature is hot, and stir-fry until fragrant. Add shredded green and red peppers and 2g of salt. Stir-fry over low heat until broken. Add the sautéed shredded pork. Add 2g monosodium glutamate and 10g light soy sauce to taste. Thicken the water starch and remove from the pot and serve on a plate.
Spicy bandit duck
Ingredients: Beer, duck, bean paste, garlic, ginger, dried chili, grass fruit, star anise, cinnamon, Sichuan pepper, dried hawthorn, rock sugar, light soy sauce, dark soy sauce
method
1. Freshly slaughter the duck and wash it and chop it
2. Blanch the water to remove the blood foam, and remove it for later use
3. Prepare the ingredients
4. Put the peppercorns and hawthorn into the seasoning box
5. Add an appropriate amount of oil to the pot, reduce the heat, and add a spoonful of finely chopped bean paste
6. After stir-frying the red oil, add rock sugar, ginger slices, garlic, dried chilies, grass fruits, cinnamon and star anise
7. Stir-fry until fragrant, and dissolve the rock sugar
8. Turn the heat to high and put in the blanched duck pieces, stir-fry until the duck is dry, then turn to medium-low heat and continue to fry until the duck is oily
9. Add dark soy sauce to color, add an appropriate amount of light soy sauce, stir-fry the color, add half a bottle of beer, and then add an appropriate amount of water until the duck is submerged
10. Put it in the seasoning box, bring to a boil over high heat, then turn to medium-low heat and simmer for about 40 minutes, until the duck is crispy and the soup is thick
Steamed potatoes with chopped pepper and chicken thighs
Ingredients: 1 large chicken thigh, 1 large potato, chopped pepper, light soy sauce, cooking wine, dark soy sauce, vegetable oil, starch, white pepper, ginger
Method 1: Remove the bones of a large chicken thigh and cut it into small pieces.
2. Add water to the pot and put the chicken thighs, add a few slices of ginger and 1 tablespoon of cooking wine, bring to a boil over high heat, cook for 1 minute, control the water and remove it.
3. Add a little white pepper, 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon cooking wine, 1.5 tablespoon starch to the chicken thighs, stir well and marinate for a while.
4. Peel the potatoes and cut them into hob pieces, add 1 tablespoon of light soy sauce and marinate.
5. Put the marinated chicken thigh meat on top of the potatoes, add 3~4 tablespoons of chopped pepper, a few slices of ginger, and pour 2 tablespoons of vegetable oil.
6. Add water to the pot and bring to a boil, steam for 15 minutes on medium heat, take it out 2~3 minutes after turning off the heat, and sprinkle some chopped green onions.
Braised beef
Ingredients: beef, spicy bean paste, green onion, ginger, wine, soy sauce, sugar, pepper, monosodium glutamate, star anise
Method:
1. Cut the beef into cubes and boil it in hot water and remove it.
2. Stir-fry the green onion and ginger in a frying pan until fragrant, then add the spicy bean paste.
3. Add the beef cubes and stir-fry and add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise. Finally, add water to soak the beef, and slowly cook over low heat until the juice is thick and the meat is crispy and fragrant.
Stir-fried fungus with green bamboo shoots
Ingredients: 500 grams of green bamboo shoots, 150 grams of fungus, 20 grams of red pepper, 15 grams of ginger, appropriate amount of oil, 1 teaspoon of salt, 0.5 teaspoons of sugar, 1 teaspoon of cornstarch
Method:
1. Slice the green bamboo shoots, soak the fungus and wash it, and slice the red pepper and ginger.
2. Heat the oil in the pot and stir-fry the ginger slices.
3. Fry the green bamboo shoots until they are broken.
4. Add red pepper and fungus and stir-fry together.
5. When it is 8 years old, add an appropriate amount of salt and sugar.
6. Pour the bowl juice (water, cornstarch) before leaving the pot
7. Stir-fry over high heat and then remove from the pot.
Stir-fried loofah with yellow pepper
Ingredients: 250 grams of loofah peeled, 150 grams of yellow pepper
Seasoning: 2 grams of salt, 1 gram of monosodium glutamate, appropriate amount of vinegar and sesame oil
method
1. Cut the peeled loofah, yellow pepper and ginger into cubes.
2. Add a little oil to the pot and heat it, then stir-fry the loofah pieces.
3. Add a little vinegar, fry until the loofah is half cooked, add yellow pepper, salt and monosodium glutamate and fry until it is broken, and pour in sesame oil.
Cabbage chicken rolls
Ingredients: 1 chicken thigh, salt and pepper, 3 slices of cabbage, 1/2 shallot, 2 cloves of garlic, 1 bag of tomato paste, oil, 1 bay leaf, pizza grass, salt and pepper
Method:
1. Cut the chicken into small cubes and sprinkle with pepper and salt for 30 minutes.
2. After the water boils, peel the cabbage, put it in boiling water, boil it slightly, take a piece and spread it out after it cools, and take 1 piece of chicken and put it in the lower middle position
3. Fold the side in front of you up (bottom), then fold the right side inward, and then roll the whole from the bottom to the top (the left side is not folded), and plug the exposed left part into the gap to form a small mouth shape.
4. Place the meat rolls on a plate and place them in a steamer and steam for about 10-15 minutes.
5. After the pan is hot, add the oil, add the minced garlic and stir-fry until fragrant, then add the minced shallots to stir-fry until fragrant, add the tomato paste, water, stock powder, bay leaves, pizza grass, cook over low heat for about 5 minutes, add pepper and salt to taste.
6. Place the steamed chicken rolls on top of the sautéed tomato sauce and cut it with a knife to dip it in the tomato sauce
Osmanthus sugar rice cake
Ingredients: 350g glutinous rice cake, 70g sugar, a small handful of dried osmanthus
Method: 1. Cut the rice cake into large slices with a thickness of one centimeter.
2. Heat a non-stick frying pan and put in a tablespoon of cooking oil, drain the rice cake slices into the pan, fry on both sides over medium-low heat until slightly golden brown, and set aside.
3. Add another tablespoon of cooking oil to the pot and heat it.
4. Pour in the sugar, heat over medium-low heat, and stir the sugar with a spatula until completely melted.
5. Continue stirring and heating until the sugar turns amber.
6. Quickly and carefully pour in a small bowl of water, put in the fried rice cake, sprinkle in some dried osmanthus and boil.
7. Keep the heat high and turn the pot while cooking to avoid the rice cake sticking to the bottom.
8. Cook until the sugar liquid is thick, just enough to hang on the surface of the rice cake, OK, sprinkle dried osmanthus flowers out of the pot, and start on the table!
Peanut pork rib soup
Ingredients: appropriate amount of peanuts, appropriate amount of pork ribs, 10 red dates, 2 slices of ginger, appropriate amount of mineral water, a little salt
Method:
1. Clean all materials
2. Drain the pork ribs after they are watery
3. Put all the ingredients in a container
4. Add an appropriate amount of mineral water
5. Take the steamer, add enough water and boil
6. Add the peanut pork rib soup, steam it for 2-3 hours and take it out
7. Completion~
Fat beef soup with tomato sauce
Ingredients: 3 tomatoes, 150 grams of fat beef, 100 grams of soybean sprouts, 100 grams of enoki mushrooms, 1 green garlic, 1 coriander, 2 slices of ginger, 5 cloves of garlic, 2 cloves, 1 star anise, 15 ml of tomato paste, 1 bay leaf, 3 grams of salt, 30 ml of oil
Method: 1. Cut the tomatoes, ginger and garlic and prepare them
2. Wash and blanch the soybean sprouts enoki mushrooms in cold water for later use, and put the fat beef slices into boiling water and remove them directly for later use
3. Put oil in the pan, then add the tomato pieces and stir-fry directly, crushing the tomatoes while stir-frying
4. Stir-fry the tomatoes until soft and add garlic, ginger and five spices
5. Add 500ml of water, wait for the pot to boil, and boil for 20 minutes on medium heat
6. After that, filter out all the residues in the soup
7. Put the processed ingredients into the filtered soup, add sugar and salt and turn over high heat to turn off the heat
8. Finally, sprinkle in the green pepper segments and coriander
9. Remove from the pot and serve on a plate
Braised lettuce with chicken wings
Ingredients: 8 chicken wings, 1 lettuce, 15 grams of ginger, 3 red peppers, 5 grams of chopped coriander, 500 grams of vegetable oil, 1 teaspoon of salt, 20 grams of cooking wine, 2 teaspoons of soy sauce
Method 1. Wash the chicken wings and chop them into large pieces, add refined salt, cooking wine, ginger slices, and soy sauce and marinate for 20 minutes
2. Peel off the lettuce, wash and cut into hob pieces, wash and chop the red peppers, and slice a small amount of ginger and shred them for later use
3. Pour oil into the pan, and when the oil is 6 hot, put it in the chicken wings and fry over low heat
4. When frying chicken pieces, always turn on low heat on the stove, and remove the oil after the chicken wings are fried until the skin is golden brown
5. Add shredded ginger and chili flakes in another pan and stir-fry over low heat until spicy
6. Pour in the fried chicken wings and the chopped lettuce
7. Add refined salt, soy sauce, a glass of water, or pour in the sauce for marinated chicken wings
8. After stir-frying, cover the pot, simmer for 15 minutes, remove from the pot, and sprinkle with chopped coriander
Caramel beer braised pork
Ingredients: pork belly, red pepper, beer, green onion, ginger, rock sugar, soy sauce, salt
Method:
1. Wash the pork belly with skin and cut into pieces, blanch and drain.
2. Add an appropriate amount of water to the pot, add rock sugar, boil until the sugar is completely melted, continue to bubble, stir the rock sugar water to brown.
3. Pour in the pork belly and stir-fry quickly, wrap it with caramel, pour in beer, heat over high heat, put green onions, ginger and chili peppers into the pot, skim off the foam, and reduce the juice over high heat.
Boiled spicy fish balls
Ingredients: 8-10 fish balls (shrimp balls, tribute balls); 1/2 tablespoon of garlic slices; 2 slices of ginger; green onion segments 5, 6 segments; 1 tablespoon bean paste; 1 tablespoon light soy sauce; Appropriate amount of chicken essence; a few drops of sesame oil; 1 coriander
Method: After slicing garlic, ginger and green onion over low heat, stir-fry well with bean paste. Pour light soy sauce and 400ml of water down and put the fish balls. Bring to a boil (better if you add another greens).
Place the essence of chicken in the bottom of the bowl. Pour 2 into a bowl, drizzle with sesame oil, sprinkle with coriander leaves and enjoy.
If you want to make noodles, vermicelli or something. Next to the pot, the noodles are below, and the vermicelli is scalded. Once cooked, remove it into a bowl and proceed to step 3.
Sentu Chinese cabbage
Production process: 1. Chop 500 grams of scallop meat into fine mincities, add 3 egg whites, 30 grams of green onion and ginger water, 20 grams of salt, 10 grams of monosodium glutamate, and 10 grams of cooked peanut oil, stir evenly, and beat in the same direction.
2. Blanch 10 young cabbage leaves in oil and salt water, remove them into clean water to cool, and squeeze out the water. Spread the cabbage leaves flat on the cutting board, cut off the bottom 3/4 of the cabbage, and use the back of the knife to smash the remaining hard cabbage and cut off the tendons.
3. Take a round plate, spread six cabbage leaves around the disc, and then spread a cabbage leaf in the middle to play the role of "bottom", sprinkle a little salt and monosodium glutamate into the bottom taste, put 80 grams of scallop mushrooms and smooth them, cover them with three cabbage leaves, and then wipe a layer of scallop mushrooms, fold the extra cabbage leaves around them inward, wrap them into a round cabbage cake, press out 4 creases with the blade of the knife to make it firmer, steam them in the steaming cabinet for 15 minutes, change the knife into a triangular block after taking it out, and put it on the plate.
4. Put the steamed juice into the pot, add an appropriate amount of chicken broth, add a little salt and chicken juice to make up the flavor and bring to a boil, and pour it on the cabbage after thickening.
Tiger skin green peppers
Ingredients: 300g green pepper, appropriate amount of minced garlic, 100ml cooking oil, 1 tablespoon of light soy sauce, 1 tablespoon of sweet rice wine, 1 yuan salt
method
1. Wash the green peppers, remove the stems and drain the water for later use.
2. Remove the garlic and cut into cubes.
3. Boiled the water in a wok, put the green peppers in the pot and simmer until the skin is peeled.
4. Scoop up the peeled green peppers and set aside.
5. Stir-fry the minced garlic in a hot oil pan until fragrant.
6. Pour in the green pepper and fry until it becomes a tiger skin, and season with salt and light soy sauce and sweet rice wine.
Sweet and sour salad cabbage heart
Ingredients: 1 cabbage, 2 pieces of golden cake, a few drops of rice vinegar, 1 teaspoon of sugar
Method: 1. Prepare cabbage heart and hawthorn cake, and cut the hawthorn cake into thin strips
2. Wash and drain the cabbage hearts and cut them into thin strips; In a small bowl, add the sugar and rice vinegar and stir well until the sugar is completely melted
3. Pour the stirred sweet and sour sauce into the cabbage heart, stir well, and marinate for 5 minutes; Sprinkle the shredded hawthorn cake evenly on the pickled cabbage heart.
Homemade hairtail
Ingredients: Hairtail, green onion, ginger, garlic, seasoning, cooking wine, dark soy sauce, salt, oil, sugar, chili
Method 1: Marinate the cut hairtail with cooking wine and salt, and cut the green onions, ginger and garlic for later use.
2. Take a small bowl and prepare 1 spoon of dark soy sauce, 2 spoons of balsamic vinegar, and then put a spoonful of sugar and half a spoon of salt.
3. Beat the whole egg, put it in the hairtail halfway, and grasp it well. Fry the fish in a pan until golden brown, remove and set aside.
4. Leave some oil in the pot, put in the ingredients, green onions, ginger and garlic, chili peppers, the seasoning sauce just adjusted, and the boiling water just before the hairtail fish, and put the soup on high heat.
Small onion stirred tofu
Ingredients: a box of tofu with inner fat, an appropriate amount of shallots, a spoonful of light soy sauce, a spoonful of soy sauce, half a spoon of sugar, and an appropriate amount of vegetable oil
Method: 1. Put the tofu upside down on the cutting board, cut a hole with scissors at each of the four corners, and shake it to facilitate demoulding;
2. Open the tofu, put it upside down on the plate, and evenly divide the tofu into slices;
3. Use selected soy sauce, light soy sauce, and sugar to make the sauce;
4. Pour evenly on the tofu and sprinkle with shallots;
5. Let's talk again: there is no risk in eating shallots and tofu together, but the oxalic acid in shallots may affect the absorption of nutrients in tofu.