Four Authentic Home-Style Dishes, Gone in a Flash – Delicious!
Sour Milk Rice Crispy Lotus Root
Ingredients:Sour Milk Rice, Lotus Root, Green Onion, Garlic, Ginger, Sugar, Salt, Oil
Instructions:
1, Peel and slice the lotus root into thin slices. Chop the green onion into green onion segments, slice the ginger into minced ginger, and slice the garlic into minced garlic.
2, Heat up a wok and add oil. After the oil is hot, add minced garlic, minced ginger and chopped green onion to sauté until fragrant.
3, Finally, add the lotus root slices and stir-fry over high heat.
4, After stir-frying evenly, pour in sour milk rice, stir-fry until uniform, and sprinkle with a little white sugar before serving.
Chili Stir-fried Red Yam Stalk
Ingredients:Red Yam Stalk, Green Onion, Ginger, Garlic, Chili Peppers, Cooking Oil, Salt, Thirteen Spice, Chicken Essence
Instructions:
1, Remove the leaves from the red yam stalk (do not discard) and tear off the filament-like skin at both ends. Wash it clean and slice it into segments. Slice the chili peppers. Chop green onion and ginger into slices, and smash the garlic to prepare.
2, Heat up a pot and pour in oil. After the oil is hot, add green onion, ginger, garlic and chili peppers to fry fragrant.
3, Pour in the red yam stalk and stir-fry until cooked. Add salt, thirteen spice and chicken essence and stir-fry evenly before serving.
La Rou Pork Braised with Dried Lotus Root
Ingredients:1 piece of La Rou Pork, 200g Dried Lotus Root, 2 Green Onions, Oyster Sauce 2 tablespoons, White Sugar 1 teaspoon, Salt 1/4 teaspoon, White Pepper 1/2 teaspoon, Water Starch 2 tablespoons
Instructions:
1, Put the la rou pork into a cold water pot and cook with a large fire for 10 minutes. After cooling slightly, cut it into slices and set aside. Cut the dried lotus root into small pieces, and cut the green onion into segments.
2, Heat a frying pan with a little oil, heat to 70% hot over a large fire, add chopped green onion, ginger, garlic and la rou pork to sauté until fragrant.
3, Pour in the la rou pork, dried lotus root, add oyster sauce, white sugar, salt and white pepper and stir-fry evenly, then pour in water (enough to cover the ingredients halfway) and cover the pot with a lid, simmer over medium heat for 5 minutes, take it open, and pour in water starch to mix well.
Shiitake Mushroom Sea Cucumber Braised Winter MelonIngredients:
Winter Melon 500g, Sea Cucumber (dried small shrimp) 10g, Shiitake Mushrooms soaked 20g, Garlic Slices, Green Onion, When stir-frying winter melon, add 1/4 teaspoon salt, When cooking winter melon, add 1/4 teaspoon salt, 1/2 teaspoon white sugar, 1/4 teaspoon chicken essence, Glutinous Rice Starch, 2 tablespoons cornstarch, 1/3 cup water
Instructions:
1, Peel and slice the winter melon, sea cucumber, shiitake mushrooms, soak them in water until softened, and slice the shiitake mushrooms.
2, Heat a little oil in a pot, add garlic slices, shiitake mushrooms and sea cucumber to sauté until fragrant.
3, Add the winter melon slices and 1/4 teaspoon salt, and stir-fry for about 3 minutes.
4, Pour in 1/2 cup of broth or water.
5, Bring to a boil over high heat, then turn to low heat and cover with a lid.
