Food Recommendations: Garlic Shrimp with Sticky Rice Sticks, Potatoes and Mushrooms with Chicken, and Crispy Skin Tofu
Garlic Shrimp with Sticky Rice Sticks
Ingredients: 8 shrimp, a small roll of rice sticks, 2 cloves of garlic, a little rice wine, a little light soy sauce, a little salt, a little scallions
Instructions
1. Split the shrimp open, remove the intestines, marinate with a little rice wine and light soy sauce for half an hour.
2. While marinating the shrimp, process the garlic. Peel and chop the garlic into garlic pieces. Heat oil in a pan until 3/4 hot, then immediately add 2/3 of the garlic, cook over low heat to bring out the aroma, immediately turn off the heat, pour in the remaining 1/3 garlic and a little salt, stir well.
3. Soak the rice sticks, place them on a plate as a base.
4. Place the shrimp on top of the rice sticks, evenly spread a layer of garlic on the shrimp meat, pour the marinated shrimp's rice wine and light soy sauce on it, steam for 8 minutes.
5. Finally, sprinkle scallions on top before serving, heat up a little oil and pour it over, and it's ready.
Chicken with Potatoes and Mushrooms
Ingredients: 150g chicken leg meat; 9 dried shiitake mushrooms; 6 small potatoes; half a green pepper; 1 small spoonful of old soy sauce; 1 spoonful of light soy sauce; 1 spoonful of cornstarch; 1 spoonful of rice wine; a small pinch of sugar; a small pinch of salt; 3 dried chili peppers; a little bit of star anise
Instructions
1. Cut the chicken leg meat into small pieces. Add old soy sauce, rice wine, light soy sauce and cornstarch and marinate for about 15 minutes. Soak the shiitake mushrooms beforehand. Cut the green pepper into pieces. Wash and peel the small potatoes.
2. Heat up a little oil in a pan, add dried chili peppers and star anise to bloom. When the oil is 6-7 hot, add the marinated chicken leg meat. Stir-fry until fragrant.
3. Add the potatoes and stir-fry for 2-3 minutes.
4. Add the soaked shiitake mushrooms and the water from soaking the mushrooms. Bring to a boil over high heat and then turn to medium heat and simmer for about 10 minutes.
5. Open the lid and use chopsticks to poke the potatoes to see the degree. If you don't have to pry open the holes, add the green pepper. Add more mushroom water if needed. Stir-fry the green pepper for about 5 minutes. Add salt and serve!!
Crispy Skin Tofu
Ingredients: 300g inner-curd tofu, 20g oil, 10g garlic cloves, 40g starch, 15g light soy sauce, 14g chili sauce
Instructions
1. Prepare the inner-curd tofu, cut the tofu into thick slices; beat the garlic cloves and chop them finely; mix starch with water.
2. Heat oil in a pan, add the tofu slices to the pan and stir-fry until both sides are golden and crispy, then remove the pan and put it on a plate.
3. Heat the remaining oil in the pan, fry the garlic cloves until fragrant, add chili sauce and stir-fry evenly.
4. Pour in the starch slurry, add light soy sauce to season. Pour the seasoning over the tofu.
