1. Fried corn with minced meat
Ingredients: minced meat, corn.
Seasoning: salt, pepper, cooking wine, pickled pepper, green chili, minced ginger and garlic, pickled cowpeas, light soy sauce, salt, chicken essence, chopped green onion.
The steps are as follows:
1. Wash and mince the pork, add pepper, salt, cooking wine, grasp and marinate for 15 minutes.
2. Heat the oil in the pot, fry the corn kernels peeled in advance under the heat of the oil, add some oil to the pot, fry the minced meat until fragrant, add pickled peppers, green peppers, millet spicy, ginger and garlic, and stir-fry cowpeas.
3. Pour in the corn kernels that have just been fried, add a spoonful of light soy sauce, an appropriate amount of salt, chicken essence, stir-fry over high heat for about 10 seconds, and finally sprinkle with chopped green onions and stir-fry a few times to eat.
2. Boiled fish
Ingredients: Your favorite fish, oyster mushrooms, luncheon meat.
Seasoning: chopped green onion, garlic, dried chili, Sichuan pepper, hot pot base, white sesame seeds.
The production steps are as follows:
1. Buy the fish, wash, separate the fish head and fish bones, slice the fish, add a spoonful of cooking wine, a spoonful of pepper, an egg white, an appropriate amount of starch, grasp and marinate for half an hour, wash and tear small flowers for later use, and slice the luncheon meat for later use.
2. Heat the oil, heat the green onion, fry the garlic until fragrant, then add the hot pot base to fry the red oil, add the green pepper to fry the fragrance, add an appropriate amount of water to boil, add a spoonful of salt, chicken essence to taste, boil the oyster mushroom and cook for about 4 minutes, pour in the cut luncheon meat slices and cook to taste, remove and put it in a bowl for later use.
3. Continue to cook the fish head and fish bones in the soup, take out and put it on the oyster mushroom, boil the soup again, slowly put in the fish fillet to cook, take out and spread it on the fish bones, pour in the original soup, put in chopped green onions, white sesame seeds, dried chili peppers, pour hot oil to stimulate the fragrance and start eating.
3. Dry pot shrimp
Ingredients: Jiwei shrimp, lotus root, potato chips.
Seasoning: ginger and garlic, dried chilies, hot pot base, light soy sauce, oyster sauce, salt, sugar, onion, celery segments, white sesame seeds.
The steps are as follows:
1. Jiwei shrimp is cleaned, open the back to the shrimp line, add a spoonful of starch to grasp and marinate for 10 minutes for later use, pour more oil from the pot, fry the pickled shrimp until the skin is crispy and take out for later use, the oil temperature rises, and then put in the potato slices cut in advance, and the lotus root slices are fried and taken out for later use.
2. Leave the bottom oil in the pot, heat the ginger and garlic, dried chili, stir-fry until fragrant, then fry the hot pot base to stir-fry the red oil, pour in the ingredients just fried and stir-fry, add a spoonful of oyster sauce, a spoonful of light soy sauce, a little salt, and sugar and stir-fry evenly.
3. Add the shredded onion cut in advance, stir-fry the celery segments evenly, stir-fry over high heat for another 30 seconds, sprinkle with white sesame seeds and serve.
Fourth, small seafood in sauce
Ingredients: oysters, shrimp, lemon.
Seasoning: chopped green onion, minced garlic, millet spicy, chili powder, white sesame seeds, light soy sauce, aged vinegar, oyster sauce, dark soy sauce, soup, salt, coriander.
The steps are as follows:
1. Add minced garlic, millet spicy, chili powder, white sesame seeds, chopped green onion to a bowl, drizzle with hot oil, add three spoons of light soy sauce, two spoons of aged vinegar, one spoonful of oyster sauce, half a spoon of dark soy sauce, a spoonful of soup, a little salt, half a bowl of cold and white boiling, stir evenly and set aside.
2. Boil the water, boil the water and boil the oysters and take them out for later use, then add the shrimp to cook, remove the shell and put the oysters into a bowl together, add the lemon slices cut in advance, add some coriander segments, pour on the sauce just adjusted, grasp and mix evenly and start eating.
5. Stir-fried meat with bamboo shoots
Ingredients preparation: bamboo shoots, lean meat.
Seasoning: cooking wine, light soy sauce, dark soy sauce, starch, a little pepper, green and red millet spicy, oyster sauce, salt, chicken essence, Sichuan pepper powder.
The steps are as follows:
1. Green and red millet spicy wash and cut rings, slice the tips of bamboo shoots, wash and slice lean meat, add a spoonful of cooking wine, light soy sauce, dark soy sauce, starch, a little pepper, a spoonful of cooking oil and marinate for 10 minutes.
2. Heat the oil, add the marinated meat slices and fry them until they are cooked, add millet spicy, pickled pepper and stir-fry until fragrant, then add the tips of the cut bamboo shoots and stir-fry over high heat for 1 red point, add a spoonful of light soy sauce, a spoonful of oyster sauce, salt, chicken essence, Sichuan pepper powder, stir-fry over high heat for 30 seconds, sprinkle with chopped green onion and stir-fry for another 30 seconds.