Curry beef brisket
material:
Beef brisket 500g, 1 carrot, 1 potato, 3 slices of ginger, green onion to taste, curry powder 12g, coconut milk 3 tbsp, cooking wine 1 tbsp cooking wine, 1 tbsp soy sauce, a pinch of sugar
method:
1. Prepare the ingredients and cut the beef into chunks.
2. Cut the carrots and potatoes into hob pieces and set aside.
3. Cut the beef brisket into pieces, blanch the water for a while, rinse off the blood foam, rinse with cold water and set aside.
4. Heat the oil in the pot, add the green onion and ginger and stir-fry for a while, pour in the beef brisket, stir-fry for about 3 minutes.
5. The sautéed beef brisket is transferred to another pot, and I use a rice cooker.
6. Add water without brisket.
7. Add a spoonful of cooking wine, cover and simmer for an hour.
8. Heat the oil in a wok, pour in the carrots and potatoes, and fry until the aroma overflows.
9. After an hour, pour the carrots and potatoes into the pot and cook with the brisket.
10. Pour in the curry powder and continue simmering for about 20 minutes.
11. After the radish and potatoes are soft, add coconut milk, you can add a small spoonful of sugar and cook for 10 minutes.
Fishy eggplant
2 eggplant, a little shredded meat, ginger, garlic, green onion, spicy bean paste, vinegar, sugar
1. Wash and drain the eggplant, cut into small rounds and set aside. Wash and chop the garlic, wash and cut the green onion into green onions, and chop the ginger and set aside.
Put the vinegar and sugar powder in the bowl, add water and set aside, Note: put the sugar in the bowl first, then put the vinegar, and the vinegar is as flat as the sugar.
2. After heating the oil, put in the eggplant segment and fry it to a golden brown, scoop up and drain the oil.
3. Stir-fry the ginger, garlic and green onion until fragrant, pour in the shredded meat, then add the fried eggplant and stir-fry, then add the seasonings in the bowl and stir-fry, then put it on the plate.
Sauerkraut shoots
Sauerkraut, fresh bamboo shoots, pork belly slices
1. First, cut the sauerkraut into small pieces and soak in water for 15 minutes.
2. Cut the bamboo shoots into small pieces and put them in boiling water, remove and set aside.
3. Wash and cut the pork belly into small pieces, pluck a few grains of garlic and cut into small pieces,
4. Heat the pot with oil and put the pork belly slices to stir-fry the oil, pour in the bamboo shoots and stir-fry for a while, pour some rice wine, pour in the sauerkraut and stir-fry evenly, add the appropriate amount of salt and chicken essence, white sugar and stir-fry evenly to get out of the pot.
Lemon fish
Mullet fillets, base materials: sour radish, wide vermicelli, seasoned sauerkraut, pot base: broth, sauerkraut fish sauce, sour sauce, original lemon juice, universal seasoning powder, sugar, chicken fat. Salad oil, garlic sprouts, safflower peppercorns, whole dried millet peppers, lemon
1. Add the net pot to the bottom of the pot on the heat to taste and remove the residue.
2. Cook the ingredients for 1--2 minutes at the bottom.
3. Put in the syrup of good fillets, heat for 1-2 minutes, keep the water temperature at 80--90 degrees, keep the hot water can not roll, mature fishing out.
4. Sprinkle with garlic sprouts, dried millet peppercorns, peppercorns, lemon slices and pour hot oil, bring half a lemon to the table and press the juice.