It's enough to eat these simple dishes for dinner, delicious
Ingredients: Shrimp 200g; Eggs 4; Scallions 2 stalks; Water starch 3 large spoons; Salt 1/2 small spoon; Liquor 1 small spoon; Egg white 1 large spoon; Cornstarch 1 small spoon; White pepper a little;
Shrimp with a little salt mixed evenly placed 5 minutes, then salt washed off (first with salt to grab wash off the surface of the sticky, so fried shrimp will be crispy and delicious); using kitchen paper to absorb shrimp moisture, if not absorbed moisture, will not stick to the marinade when marinating
Dried shrimp add salt, liquor, protein mixed evenly then put cornstarch to marinate for a while
Whisk eggs into the marinade (salt 1/2 small spoon, white pepper a little) mixed evenly, scallions chopped into scallion segments, water starch mixed ready; boil a pot of boiling water, marinated shrimp into the pot, slightly cooked to about 7 points (about 30 seconds), reserve
Put the steamed shrimp into the egg liquid, add scallion segments, water starch mixed evenly
Heat oil in a pan, 2 large spoons of oil, oil hot, put the mixed shrimp egg liquid, at the beginning do not turn, feel around the egg liquid around the solidification quickly with a spoon to quickly draw circles to stir-fry, when most of the egg liquid solid immediately turn off the fire to serve, avoid frying too mature not tender
Ingredients: Grouper fish (large 3~4 pieces), white sugar 1 small spoon, garlic 1~2 cloves, green onion (green onion) 2 stalks, chili peppers 10 or so, preserved ginger 1 small piece, Safflower 1 small piece, Doubanjiang 1 half to 1 spoon, salt (brewery soy sauce) sufficient;
1. Grouper fish cleaned, cut into several pieces; chili peppers, preserved ginger cut into pieces; green onion chopped into segments, garlic minced.
2. Heat oil in a pot, stir-fry chili peppers, preserved ginger, garlic minced, Doubanjiang, Safflower, put grouper fish to stir-fry a few times.
3. Add water just enough to cover grouper fish, white sugar, salt (brewery soy sauce), boil, then turn to medium heat, do not cover the pot, cook until the water is absorbed leaving some, fish cooked, about 10 minutes. When almost cooked add green onion segments, stir-fry evenly.
Ingredients: Peas 300g, dry shiitake mushrooms 8 pieces, Sichuan peppercorns 3g, salt 5g, chicken broth 3g, water starch 15ml, salad oil appropriate, red peppercorns appropriate;
Dry shiitake mushrooms washed clean, warm water soaked and cut into pieces slightly larger than peas. Reserved shiitake mushroom water, do not throw away.
Set up a wok on the fire, pour in appropriate amount of oil, heat to 70% heat, put shiitake mushroom pieces and peas stir-fry evenly.
Pour in shiitake mushroom water, cover the pot and steam for 5 minutes.
Add salt, chicken broth, pour in water starch, stir-fry evenly ready to serve, finally sprinkle some red peppercorn segments to decorate.
