Delicious Recommendations: Sour Carp Hot Pot, Mushroom Fried Beef, Crystal Meat Jelly, Spicy Tofu, Lamb and Carrot Stew
Spring has returned, everything is flourishing, breathing in the breath of spring
Feeling the temperature of spring and tasting the flavors that only spring can offer, spring ingredients are often the freshest of the year!
Salted Egg Omelette with Beef
This dish is expensive but I'd buy it for my child, it's low in fat and high in protein, eating it regularly is good for the body, don't hesitate to buy it if you can
Ingredients: Beef, Shiitake Mushrooms, One Spoon of Starch, One Spoon of Soy Sauce, One Spoon of Oyster Sauce, Half Spoon of White Sugar, One Spoon of Liquor, Half Spoon of Black Pepper
1 Dice the beef into small pieces, add one spoon of starch, one spoon of soy sauce, one spoon of oyster sauce, half spoon of white sugar, one spoon of liquor, half spoon of black pepper, mix well with your hands, then add one spoon of peanut oil and mix again
2 Clean the shiitake mushrooms, cut in half, place in a dish, ready to use.
3 In a pot, add a little oil, heat the oil 70% hot, add beef and stir-fry until beef turns over, then remove and place in a dish.
4 In the pot, add a little more oil, add minced garlic, stir-fry slowly to bring out the fragrance.
5 Add the shiitake mushrooms, stir-fry until shiitake mushrooms become soft and release water.
6 Add the fried beef, quickly stir-fry evenly.
7 Add one spoon of oyster sauce, a little salt to adjust the flavor, stir-fry evenly, cook until the sauce becomes thick.
8 Prepare to serve, add a little black pepper to stir-fry and then turn off the heat. Place and serve.
Sour Carp Huchen Hot Pot
Production process:
1. Ask the vegetable stall uncle to process the black carp, cut the fish bones into small segments, slice the fish meat, go home and add 1 small spoon of salt, 1 spoon of liquor, 1 egg white, appropriate amount of starch, mix well for 30 minutes.
2. White radish slices and other vegetables you want, blanch and drain.
3. Heat the pot, add oil, put fish bone segments on a small fire to fry until both sides are golden, pour in three large bowls of water, add 4 slices of ginger, small fire simmer for 15 minutes, until milky white.
4. Sauté scallion, ginger, garlic, add ten pieces of pickled pepper segments and appropriate amount of sour carp segments, stir-fry for a few minutes, pour in fish soup and boil over medium heat.
5. Add a little flower dewdrops, dried chili peppers, 1 spoon of liquor, 2 spoons of pickled pepper water and appropriate amount of salt to adjust the flavor, after fragrant, add fish fillets and cook until the meat is cooked.
6. Pour in the cooked ingredients, throw in a small piece of flower dewdrops, drizzle a layer of hot oil, sizzle!
Crystal Meat Jelly
Ingredients: Pork skin: 500g, Green onion: 1 stalk; Ginger: 1 small piece; Star Anise: 3 pieces; Clove: 1 small piece; Sichuan Peppercorn: 20 grains; Bay Leaf: 3 pieces; Fennel Seeds: 20 grains; Light Soy Sauce: 4 tablespoons; Dark Soy Sauce: 1 tablespoon; Salt: 1/4 teaspoon; White Sugar: 4 grams; Rice Vinegar: 1 tablespoon; Chili Oil: 1/2 teaspoon; Water: appropriate amount;
Production
1. Wash the pork skin, put it into boiling water for 3 minutes, take it out and rinse it with cold water to remove the floating foam and drain it. If there is pork hair, use a knife to scrape it off completely.
2. Cut the blanched pork skin into strips 1 cm wide and 5 cm long.
3. Cut the green onion into segments, ginger into slices, put star anise, clove, Sichuan peppercorn, bay leaf and fennel seeds into a seasoning bag.
4. Pour in water, put the seasoning bag, boil over high heat for 3 minutes, add light soy sauce, dark soy sauce, salt and sugar, stir well, then add pork skin, change to a small fire, simmer for 1 hour and above (cook until the pork skin can be pierced by a fork to penetrate the degree).
5. Remove the green onion, ginger and seasoning bag, pour the cooked pork skin and soup into a square container, cool naturally, cover with plastic wrap and refrigerate for 2 hours, then cut into pieces to eat, or dip in sauce to eat.
Deep-Fried Spicy Tofu
Materials: North-style tofu 1 box, fragrant mushroom 4 pieces, carrots 1 piece, bell pepper 1 piece, olive oil 4 tablespoons (60ml), bean curd paste 2 tablespoons (30g).
Production:
1. Cut the north-style tofu into square blocks about 2cm thick, cut the carrots into slices, cut the bell peppers into triangular blocks, and cut the fragrant mushrooms into small pieces.
2. In a pot, pour in olive oil, heat over high heat until 70% oil is hot, add tofu blocks, change to a small fire, stir-fry until several sides are golden brown, then remove and place in a dish.
3. Heat the oil again, add minced garlic, sauté until fragrant, add carrot slices, fragrant mushroom pieces, and use a small fire to stir-fry for about 1 minute.
4. Finally, add bell pepper cubes and stir-fry for 30 seconds before taking it off the heat.
Carrot Stew with Lamb
Ingredients: Lamb 3 pieces, carrots 1 piece, scallion flowers, scallion whites, ginger, garlic, liquor, salt, white sugar.
Production:
1. Wash the lamb (lamb ribs) and cut it into small pieces.
2. Put it in water to soak for 1 hour. (Change water 2-3 times in the middle).
3. Drain the lamb and blanch it in a boiling pot until the floating foam is removed, then take it out.
4. Cut the carrots into small pieces.
5. Heat oil on the pot, add a little oil, put lamb pieces and stir-fry for a few seconds.
6. Pour in plenty of water, add scallion white, ginger, a little liquor, boil over high heat.
7. Change to a casserole, small fire simmer for half an hour.
8. When the lamb is completely cooked, add carrot pieces and continue to simmer over a small fire.
9. Until the lamb ribs are detached, sprinkle with scallion flowers and it is finished.
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