Every Day I Teach You 4 Dishes, Making You Easily a Master Chef (Episode 877)
Hello everyone! Thank you for your support of Little Bo's Love for Food. Today I'm sharing 4 recipes, I hope you all like them.
1. Water Boiled Meat Slices
Ingredients: 500g Beef, 300g Napa Cabbage, 200g Lettuce, Chinese Broccoli (Brussel Sprouts) to taste, 20 Peppercorns, 20 Sichuan Peppercorns, Dried Red Chili to taste, 2 Large Spoonfuls Doubanjiang (Fermented Chili Bean Paste), Edible Oil to taste, 1 Large Spoonfuls Sichuan Peppercorns Powder, 1 Large Spoonfuls Chili Powder
Instructions:
1. Wash and slice the beef into thin pieces. Marinate the beef with a little cornstarch before frying to make it extra tender.
2. Peel and cut the lettuce into large pieces. Tear the Napa Cabbage into strips and wash it thoroughly.
3. Heat oil in a wok, add peppercorns and Sichuan peppercorns to bloom, add Doubanjiang and stir-fry until red oil is released.
4. Add the lettuce and Napa Cabbage and stir-fry with a little salt and vegetables until the vegetables are cooked through and seasoned.
5. Arrange the vegetables in a bowl for later use. In the wok, heat oil again, fry the peppercorns, Sichuan peppercorns, Doubanjiang and Dried Red Chili.
6. After releasing red oil, add Chinese Broccoli (Brussel Sprouts) and stir-fry. Since I don't have garlic, I'll use Chinese Broccoli instead.
7. Add water or broth, bring to a boil, and gently cook the marinated beef slices until they are fully cooked.
8. Season and plate the cooked beef slices, sprinkle with Sichuan Peppercorns Powder and Chili Powder on top.
9. Heat oil in a wok, pour over Chili Powder and Sichuan Peppercorns Powder, and serve immediately.
2. Meatball Steamed with Tofu
Ingredients: Meat Minced, Soft Tofu, Oil, Salt, Light Soy Sauce (), Cooking Wine, Cornstarch, Scallions, Chicken Broth or Hot Water ( or ) to taste;
Instructions:
1. Mix the meat minced with a little cooking wine and an appropriate amount of cornstarch, then add an appropriate amount of light soy sauce and mix.
2. Cut the tofu into small pieces and place it in a deep bowl. Chop the scallions and place them in the bowl.
3. Heat oil in a wok, add the meat minced and stir-fry until fragrant, pour in one large spoonful of Chicken Broth () or Hot Water (), add appropriate amount of salt and light soy sauce and stir-fry evenly;
4. Pour the stir-fried meat minced and broth mixture into the tofu bowl, bring to a boil on the stove for 10 minutes. After steaming, sprinkle with chopped scallions;
3. Pork and Shrimp Roe Dumpling with Tofu
Materials: Shrimp Roe (); Pork; Tofu; Scallions; Ginger; Garlic; Dried Red Chili; Cooking Wine; Light Soy Sauce (); Water Starch ();
Instructions:
1. Take an appropriate amount of Shrimp Roe () and dilute it with about three times the amount of water.
2. Cut the tofu into pieces.
3. Add salt to the water and bring it to a boil to cook the tofu until it floats to the surface, then drain and dry it.
4. Cut the pork into small pieces.
5. Mince ginger and garlic, and chop Dried Red Chili and scallions.
6. Heat oil in a wok, add the meat minced and stir-fry until fragrant, then add Dried Red Chili and scallions and stir-fry, then add the diluted Shrimp Roe () and stir-fry to release the fragrance, then add the cooked tofu and stir-fry.
7. Add Cooking Wine and Light Soy Sauce, add a little hot water, and simmer over low heat.
8. Wait until the most of the broth has evaporated, then add a little Water Starch () and stir-fry until evenly mixed, sprinkle with chopped scallions and serve immediately.
4. Steamed Beef Balls with Mushroom and Pea
Materials: Beef Minced, Mushrooms, Pea Seeds, Eggs, Scallions, Ginger, Oyster Sauce (), Light Soy Sauce (), Five-Spice Powder (), Salt, Cooking Wine, Chicken Broth (), Water Starch (), Fragrant Oil ();
Instructions:
1. Shell and wash the peas, clean the mushrooms, and mix the meat minced with a large bowl, add the eggs and an appropriate amount of water, mix in one large spoonful of cornstarch, then add an appropriate amount of pea seeds and mix.
2. Press the mushrooms into a bowl, cut off the mushroom stems and place them in the bowl, then add an appropriate amount of pea seeds.
3. Press the meat minced into small meatballs and place them on top of the mushrooms, steam for 15 minutes.
4. After steaming, drain the broth from the bowl into a wok, add Water Starch () and a little Light Soy Sauce () and boil.
5. Wait until the sauce has thickened, then drizzle a few drops of Fragrant Oil () to add fragrance, and pour the sauce over the steamed meatballs.
Welcome everyone to like and follow the Little Bo's Love for Food public account and forward it. We will update ten food recipes daily, so that your stomach will never be empty!
5.
