Pineapple Duck, Stir-fried Bean Sprouts, and Tomato Tofu Stew Recipes
Tomato and Tofu Stew
Ingredients: 2 tomatoes, 500g tofu, wood ear mushrooms, oil, salt, tomato paste, sugar, water starch, scallions, oyster sauce
Instructions: 1. Blanch the tomatoes in boiling water to peel them, cut the tofu into pieces and soak in a weak salt water for 10 minutes
2. Heat up the pot, add oil and sauté scallion, then put in tomatoes and tomato paste and stir-fry to release juice
3. Add salt and sugar, then add wood ear mushrooms, tofu and a little water to simmer for 5 minutes
4. Finally, pour in oyster sauce to color, then drizzle water starch to thicken, when the soup is thick, put it out of the pot, sprinkle some scallions on top
Pineapple Duck
Ingredients: 400g duck meat, 1/2 pineapple, 2 scallions, 5 slices of ginger, 1 tablespoon oyster sauce, 1.5 tablespoons soy sauce, 2 tablespoons rice wine, a little sugar, a little oil
Instructions: 1. Wash and cut the duck into pieces; process the pineapple and cut it into small pieces; cut the scallions into small segments, prepare ginger slices.
2. Boil water in the pot, put the duck pieces into it to color; take them out and drain them
3. Prepare the sauce: oyster sauce, soy sauce, rice wine, sugar.
4. Heat a little oil in the pot, first put in scallions and ginger slices.
5. Then, put in the duck pieces and pineapple pieces.
6. Pour in the prepared sauce, cover and cook for about 40 minutes.
7. Add a little mint leaves to enhance fragrance or decorate when serving.
Stir-fried Bean Sprouts
Ingredients: green bean sprouts, chives, carrots, salad oil, salt, pepper corns
Instructions: 1. Trim the ends of the green bean sprouts and wash them; chop the chives into segments and wash them; peel and slice the carrots.
2. Set the wok on fire, add oil and heat it to 50% hot, put in pepper corns to sauté, take out the pepper corns.
3. Put in carrots, green bean sprouts, chives, and salt quickly and stir-fry a few times, then add it out of the pot.
