Yellow braised chicken
Ingredients: 500g chicken, 3 green peppers, 3 slices of ginger, 3 garlic, 3 shallots, 1 star anise, 1 tsp salt, 1 tbsp rice wine/cooking wine, 1 tbsp light soy sauce, 1 tbsp sugar, 1 tbsp oyster sauce, 0.5 tbsp dark soy sauce, 1 tbsp cooking oil
method:
1: Cut the chicken into pieces, slice the ginger, peel the garlic and chop the green pepper
2: Heat the pan and put the oil, put the ginger, onion, garlic and star anise, and heat the heat until fragrant
3: Add chicken nuggets and sauté until the chicken turns white, add rice wine and continue to stir-fry the water of the dried chicken
4: Add sugar, salt, soy sauce, soy sauce and oyster sauce and stir-fry evenly
5: Add less than half of the chicken to the water, bring to a boil over high heat and simmer over low heat
6: When the water is quickly dry, add the green pepper and stir-fry quickly over high heat.
Flower beetle winter melon soup
1. Wash the parsley first and chop it, put the flower nails into a large basin for two hours to spit out the sediment, then fish out and brush it clean, wash the winter melon and peel it into thin slices and put it into the pot and pour in the water
2. Bring to a boil on high heat and simmer for 10 minutes, then pour in the flower nails, cook until fully open, and finally season with a little salt to turn off the heat.
Home-cooked eggplant
Ingredients: eggplant, green beans, salad oil, salt, soy sauce, green onion, ginger, garlic, cooking wine, sugar
1. Wash and peel the eggplant.
2. Cut the eggplant into hob pieces, put half a spoonful of salt and mix well, kill the water.
3. Wait for more than ten minutes, grab the eggplant with your hand, you can send a part of the moisture in the eggplant, don't remember to dry too much, otherwise it will not taste good. Doing so not only saves fuel but also saves fire.
4. Cut the green onion and ginger and set aside, yes, and shoot more minced garlic.
5. After the pot is hot, pour in the cooking oil, cook the chives and ginger, and add the eggplant. Stir-fry for about five minutes to allow the eggplant to heat evenly.
7. Cover and simmer for a while, don't worry about the paste, because the pot used today is called "non-scorching pot".
8. When the eggplant is soft, you can add green beans and stir-fry evenly.
9. Cook cooking wine.
10. Add salt and a small half spoon of sugar to an appropriate amount, and mix the minced garlic when you are about to come out of the pot.