Showcase Your Culinary Skills: Try These Dishes to Impress Your Family
Five-spice Chili Strips
Ingredients: Dried bean curd, garlic, ginger, scallion, star anise, cassia bark, cinnamon, chili powder, cumin powder, Sichuan pepper powder, five-spice powder, salt, sugar, white wine, white vinegar, sesame seeds
Instructions: 1. Dried bean curd placed in cool water for half an hour, after soaking out the water, cut the bean curd open. 2. Boil water in a pot, put the cut bean curd into boiling water to blanch briefly to prevent it from being raw. 3. Slice scallion, ginger, garlic into small pieces for preparation. 4. In a bowl, put chili powder, cumin powder, Sichuan pepper powder, five-spice powder, salt, sugar, white wine, white vinegar, sesame seeds and mix well. 5. Pour appropriate amount of oil into a wok, add star anise, cassia bark, cinnamon to fragrant. 6. Then pour in the chopped onion, ginger, garlic, small fire slow fry until the color turns yellow, take out and drain the oil. 7. Pour the chili powder bowl, and bean curd mix well, then ready.
Roast Duck in Cherry Sauce
Ingredients: Half a Peking duck, scallion, peanuts, white sesame seeds, ginger, garlic
Instructions: 1. Wash and pluck the Peking duck. 2. Put the duck in a pot, add appropriate amount of water. Then add 2 spoons of, several scallions, slices of ginger, about 10-15 Sichuan peppercorns. Bring to a boil over high heat, then reduce the heat to medium and cook for 20 minutes, then simmer for 5 minutes (the whole process, do not lift the lid). 3. Take the duck out, put it into ice water (using ice water to shock the chicken, can give the chicken more elasticity, better texture). 4. Cut the remaining scallion into chopped, garlic into chopped, and peanuts into crumbs for preparation. 5. Start preparing the sauce. Pour appropriate amount of oil into a pot, after the oil is hot, put Sichuan peppercorns into the pot to bring out the fragrance. 6. Pour the Sichuan peppercorns and oil into a bowl containing chili powder, to make chili oil for later use. (The amount of chili and Sichuan peppercorns can be adjusted according to your personal preferences.) 7. Filter the chili oil, leaving behind the red oil. 8. In the chili oil, add 1 spoon of salt, half spoon of chicken powder, 2 spoons of soy sauce, 2 spoons of vinegar, 1 spoon of sugar, and a little minced garlic, and mix well. 9. Cut the duck meat into pieces and put it in a bowl. 10. Pour the sauce into the duck meat, then sprinkle with peanut crumbs, white sesame seeds, and chopped scallion, ready to serve.
Autumn Squash Stir-fry
Ingredients: Autumn squash; eggs; salt;Instructions: 1. Wash the autumn squash, cut off the roots, then cut the autumn squash into 1 cm thick segments. The beautiful five-pointed star segment is beautiful! Prepare one egg. 2. Heat the wok, pour in oil, after the oil is hot, put the egg into the wok to fry into small pieces, and then take out. Pour a little oil into the wok, put the autumn squash in, stir-fry for 2 minutes, then add the fried eggs, season with salt, and stir-fry evenly. 3. Stir-fry fragrant.
Crispy Stir-fry
Ingredients: 50g Lotus Root, 150g Edamame, 50g Dried Wood Ear Mushrooms, 20g Red Bell Pepper, 100g Roasted Peanuts
Seasonings: Salt, 2g Chicken Powder, a little Hu and sesame oil, a little Starch Water
Instructions: 1. Peel and wash the lotus root, cut off the roots, then cut the lotus root into 1 cm thick segments. Prepare one egg. 2. Heat the wok, pour in oil, after the oil is hot, put the egg into the wok to fry into small pieces, and then take out. Pour a little oil into the wok, put the lotus root in, stir-fry for 2 minutes, then add the fried eggs, season with salt, and stir-fry evenly. 3. Stir-fry fragrant.
Crab Yellow Potato
Ingredients: Potatoes, Ginger, Garlic, Sichuan Pepper Grains, Crab Yellow Sauce, Salt, Fresh Soup
Instructions: 1. Peel and cut the potatoes into small pieces, put them in a pot with the soup added and salted. Cook until soft and tender, then take it out. 2. In a clean pot, heat pig fat first, then add ginger slices, garlic minced, Sichuan pepper grains and crab yellow sauce to fragrant, then add fresh soup to join, and then put the potato pieces in, small fire to reduce until the juice is dry, when ready, put it into a sand pot, sprinkle some green onion, and ready.
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