Delicious Recommendations: White Cabbage with Garlic Fans, Dry-Fried Potato Slices, Pineapple Chicken Nuggets, and Doll Cabbage Stew Recipe
Spring has arrived, everything is recovering, breathing in the breath of spring.
Feeling the temperature of spring and tasting the flavors that can only be found in spring.Spring vegetables are often the freshest of the year.
White cabbage and garlic fans
Materials: 1 head of (doll cabbage), 1 bunch of green bean noodles, 1 scallion, 3 cloves of garlic, 1 chili pepper, 3g salt, 1 tbsp fish sauce, 1 tbsp steamed fish oil, 1 tbsp oyster sauce, 5g white sugar
Steps:
1. Prepare the ingredients.
2. Soak the noodles in warm water for 10 minutes.
3. Cut the into small strips, paying attention when cutting, cut together with the roots, so that it will not scatter, one can be cut into about 12 pieces.
4. Cut the garlic into garlic paste, cut the chili pepper into small segments, cut the scallion into small segments.
5. In a pot, add 3g salt and water to boil, put the into the pot and blanch for 15 seconds immediately, then take it out.
6. Blanch the and squeeze out the water, arrange it in a plate, the leafy part can be rolled a little, which is a good way to shape it.
7. Drain the noodles, arrange them in the middle of the plate.
8. Heat a pan, add fish sauce and chili paste to stir-fry to bring out the fragrance.
9. Add 1 tbsp fish sauce, 1 tbsp steamed fish oil, 1 tbsp oyster sauce and 5g white sugar to stir-fry evenly, turn off the heat.
Adding a little white sugar makes the steamed dish more delicious, so a little sugar is added to enhance the flavor. If you don’t add sugar when stir-frying, you can skip it.
Dry-fried potato slices
Ingredients: 5 potatoes, onion, five-spice pork belly, Pixian fermented bean paste, spicy sauce, light soy sauce, white sugar, Sichuan peppercorns, onion half, scallion, ginger, garlic, scallion greens, dried chili peppers, red chili peppers
I. Select an appropriate amount of potatoes according to the meal, try not to use too large potatoes, which are more difficult to cut slices. Clean the potatoes and peel them, cut the potatoes into slices, clean them again, put them in a basin and pour water to cover the potatoes to prevent oxidation.
Note: If you don’t put the potato slices in water, the potatoes will easily oxidize and turn black, affecting the taste and appearance.
II. Prepare the five-spice pork belly, if you like meat, you can add a little more, but don’t add too much, because potatoes are the main characters.
III. Prepare an appropriate amount of scallion, ginger, garlic. These ingredients will make the potatoes smell more fragrant. Five-spice pork belly should be added appropriately, to stimulate the fragrance.
IV. In a bowl, add spicy sauce and fermented bean paste, the amount can be adjusted according to your taste. If you like spicy, you can add more spicy sauce.
V. Take out the sliced potatoes and shake off the water. Bring to a boil, add a little oil, lubricate the pot bottom, put in the sliced potatoes, fry both sides until golden brown. The frying time is relatively long, so be patient, and fry the potatoes evenly. Finally, take it out and put it in a bowl for later use.
VI. Start a new pot, pour in a little oil, put the prepared potato slices in, fry until the potato slices are golden on both sides.
VII. Add the five-spice pork belly, stir-fry until the five-spice pork belly comes out of oil and turns white, to stimulate the aroma of the five-spice pork belly.
VIII. Add the spicy sauce and fermented bean paste, stir-fry until fragrant, add Sichuan peppercorns and dried chili peppers, stir-fry until red oil comes out.
IX. Add the prepared scallion, ginger, garlic, and sauté to bring out the aroma.
X. Put the prepared potato slices into the pot and stir-fry evenly. Add light soy sauce, a little sugar, and stir-fry evenly.
XI. Add a little water.
XII. Prepare an appropriate amount of onion, peel it, cut off the root, cut the onion into silk, and lay the onion silk flat in the flat pan. Put the prepared dishes in the pan, dry the moisture, and finally add a little sesame. Finally, take it out.
Small tips:
1. The fermented bean paste already contains salt, so you don’t need to add salt, of course, those who like it can add a little more, but it is recommended to add less salt first.
2. Scallion greens, onion, scallion, ginger and garlic are essential ingredients, these ingredients will make the potatoes smell more fragrant. Five-spice pork belly should be added appropriately, to stimulate the fragrance.
3. When stir-frying five-spice pork belly, you need to extract the fat from the pork belly, so the meat will be fat but not greasy.Chicken Claw Tofu Stew with Fish Head
Main Ingredients: one fish head 850g, old tofu one 500g, chicken claws 10 pieces, dried red-braised chicken claws 10 pieces, dried fragrant mushrooms 8 piecesAccessories: 30g oil, 1 small piece of ginger, 2 cloves of garlic, 50g of (liao jiu - - soy sauce), 5g white pepper, salt, scallion
Steps 1, cut the fish head in half, don't cut too big, considering the size of the pot at home, there is also a large block of tofu, the tofu uses old tofu, which is more resistant to cooking and doesn’t break easily. Chicken claws are the leftovers of red-braised chicken claws eaten the day before, which is easy to soften and has a lot of broth and collagen. Fragrant mushrooms need to be soaked in advance.Step 2, cut the fish head in half, remove the gills and internal organs, try to clean them thoroughly. Cut the tofu into thick slices and reserve.
Step 3, heat the oil in a pot, pour in a little more oil, put the fish head and sear until golden brown, take it out.Step 4, turn it over, when the fish head is stuck to the bottom of the pot, don’t be disappointed, we are eating fish head stew, we won’t notice it. Turn it over and cook it.
Step 5, bring to a boil.Step 6, add the soaked fragrant mushrooms and mushroom water and cook for 5 minutes
Step 7, the soup is already turning whiteStep 8, add the cut tofu cubes together and cook until boiling
Step 9, add the dried red-braised chicken claws, red-braised chicken claws are frozen, there is soy sauce, (liao jiu - - soy sauce), collagen protein and various seasonings.
Step 10, just add a little salt to season.
Step 11, add a handful of green scallion leaves, you can also add coriander or scallion green, depending on your preference and taste.
Step 12, add more white pepper.
Boiled Pepper with Lamb Liver
Ingredients: 5 boiled peppers, 300g lamb liver, 30g oil, 5g salt, 5g light soy sauce, 2g (liao jiu - - soy sauce), 50g onion, 1g (wei jing - MSG - flavor enhancer), 5g starch, boiled peppers, lamb liver, vegetable oil, salt, ginger, (liao jiu - - soy sauce), starch
Steps:
1. Cut the lamb liver into thin slices, marinate with cold water, flower, light soy sauce, salt for 5 minutes
2. Cut the boiled peppers into pieces, onion into pieces, ginger into minced ginger
3. Heat a pan and add oil to 70% of its heat, then add the lamb liver and stir-fry quickly to change color and remove it
4. Heat the oil again, 80% of the heat, add minced ginger, boiled peppers and stir-fry out the sour and spicy flavor
5. Add onion
6. Stir-fry until fragrant
7. Add lamb liver
8. Add light soy sauce and (liao jiu - - soy sauce) and stir-fry evenly
9. Add flavor enhancer
10. Stir-fry evenly and ready to eat.
4
5
65
7
8
9
10
115
12
5300g30g5g5g2g50g1g5g
1
2
37
48
5
6
7
8
9
10
V
