Sichuan meatball vermicelli casserole
Ingredients: sweet potato vermicelli, sandwich meat, spinach, broth
method:
1, minced meat into meat paste, salt, add a small amount of water to stir;
2, sit on the heat, add most of the casserole boiling water, put the broth into the pot;
3, boil the water, put the meatballs into the casserole, the meatballs float, into the spinach root section;
4: After the spinach root is broken, put down the vermicelli, wait for the soup in the casserole to churn again, and turn off the spinach leaves.
Four hi balls
【Material】
Fatty meat, lean meat, ginger and shallots, cabbage
【Directions】
1: Cut the fatty meat and lean meat into minced meat, add salt, soy sauce, 2 tbsp of water soaked in ginger and shallots, 1 egg, and then shake the minced meat up and down;
2. Pinch out a ball, and alternately beat the left and right hands up and down to a round ball;
3: Heat the oil and fry the meat balls until golden brown;
4、Heat oil, sauté ginger and shallots;
5: Pour in the meat balls, dark soy sauce, sugar, sweet noodle sauce, balsamic vinegar, simmer for 30 minutes, add balsamic vinegar and stir-fry again, and finally pour a little sesame oil;
6: Put the lion's head on the bottom of the cabbage and drizzle with the juice.
Braised peppers in oil
【Ingredients】
300 grams of peppercorns, 200 grams of minced pork, 2 grams of oil, 2 grams of salt, 10 grams of minced ginger, 10 grams of green onions, 8 grams of light soy sauce, 2 grams of sugar, 5 grams of cooking wine, 5 grams of corn starch, 1 gram of white pepper powder, 2 grams of chicken essence, 3 grams of dark soy sauce
1: Prepare the ingredients: minced pork (ground with pork belly) and pepper
2: Minced ginger and green onion
3: Add 2g salt, 5g minced ginger, 5g green onion, 3g soy sauce, 1g sugar, 1g white pepper, 2g chicken essence, 5g corn starch
4: Add a little water and stir the minced meat in one direction
5: Wash the peppers, remove the seeds and urns, and then use a towel to dry the moisture of the outer skin
6. Then fill the mixed meat filling with the pepper and dip the starch in the seal (pictured)
7. Make a good backup in turn
8: Slightly more oil in the pot and turn on medium heat
9: Heat the oil and turn to medium-low heat, add the pepper to the lid and fry for a while
10: Fry into tiger skin, then turn over and fry, fry well and then set aside
11: Pour out the excess oil, leave a small amount of bottom oil in the pan, add 5 grams of ginger and 5 grams of green onion and stir-fry
12: Add 5 grams of cooking wine, 5 grams of light soy sauce, 3 grams of dark soy sauce and 1 gram of sugar
13: Stir-fry for a while and pour in the appropriate amount of hot water
14: Add the peppers, cover the pot and simmer for about 8 minutes
15: When the soup is thick, sprinkle some white pepper to get out of the pot, and eat it while hot.
Steamed carp
Ingredients: 1 carp, steamed fish soy sauce, salt, cooking wine, shiitake mushrooms, winter shoots, shallots, ginger.
1, wash the fish, in the fish oblique knife cut a few knives, about 2 cm deep, 5 cm interval between each knife.
2: Sprinkle salt and cooking wine on the back of the fish, spread well and marinate for 10 minutes; slice shiitake mushrooms and winter shoots and set aside, cut the green onion into sections, slice the ginger and set aside.
3: Spread the green onion on a plate, put the fish, put in the incision of the fish body, put half of the mushroom slices, bamboo shoot slices, ginger slices, and the other half fill the belly of the fish.
4: Drizzle with steamed fish soy sauce, then cut a little green onion and ginger strips and sprinkle on the surface of the fish.
5: Add water to the steamer, add the fish, cover and steam over high heat until the heat rises, then continue steaming for 8 minutes.