Learn to Cook 4 Dishes Every Day (Episode 794)

4

OneLotus Root and Wood Ear Stir-fry

Ingredients: Lotus root one small segment; Carrots half a piece; Dried black fungus; Dutch bean; Salt; Chicken broth; Cooking oil

Process

1. Peel the lotus root, slice and wash it, soak in cold water. Carrots peel and slice, water wash. Soak the wood ears, remove the stem, Dutch bean wash clean and set aside.

2. Boil water in a pot, then sequentially add the lotus root to blanch, then carrots, Dutch bean blanch, slightly cooked out and fished out, finally add black fungus to blanch, slightly cooked, fished out, rinse, dry.

3. Heat cooking oil in a pot to 70% mature, pour in the blanched ingredients together to stir-fry, then add salt, chicken broth, continue stir-fry, stir-fry until Dutch bean is fully cooked and set on dish.

TwoSpicy Chicken Heart

Ingredients: 30 Chicken Hearts, Green Pepper 1 piece, Carrots as much, Cumin as much, Dried Chili Peppers 2 pieces, Garlic Paste as much, White Sesame as much, Green Onion as much, Ginger 4 slices, Garlic as much, Light Soy Sauce as much, Salt as much, Liquor as much, Soy Sauce as much, White Sugar as much, Thirteen Spice or Sichuan Pepper as much;

Process:

1. Chicken hearts one, blanching, cool water into the pot, boiling for about 1 minute and fished out;

2. Wash the chicken hearts, cut off the heart tube, remove oil, remove membrane (some chicken hearts have a layer of membrane) cut in half, easy to enter taste

3. Wash clean again, with a little liquor, Thirteen Spice, salt marinate for ten minutes;

4. Attach accessories ready, (as pictured) chili cut rolled slices, carrots sliced, green onion garlic sliced.

5. Heat pot cool oil, put in red pepper, cumin;

6. Put in garlic paste stir-fry fragrant, green onion garlic, carrots;

7. White Sugar, Light Soy Sauce, a little Soy Sauce; put in chicken hearts; put in chili, white sesame; stir-fry until cooked and plate.

ThreeTea Flavored Chicken Wings

Process:

1. Chicken wings cut two knives on both sides, put into boiling water, wash clean and put aside.

2. Tea brewed, then drain, put in hot oil to fry crispy

3. After frying, drain off the oil

4. Use the pot for frying tea, no longer need to add oil, frying golden brown on two sides

5. Put in sugar, salt, yellow wine, Light Soy Sauce, stir-fry until moisture is condensed

6. Put in sesame, tea to stir-fry for a moment can be out of the pot

FourLotus Root, Wood Ear and Meat Slice Stir-fry

Ingredients: Lotus Root one piece; Pork 150 grams; Wood Ear 100 grams; Green Onion; Ginger; Chili Paste; Salt; Vinegar; White Sugar; Water Starch; Liquor; Thirteen Spice; Flavoring agent

Process:

1. Peel the lotus root, wood ears, after soaking in cool water, tear into small pieces. Five-finger meat one piece

2. Five-finger meat remove skin, cut into thin slices (it's best to freeze first and then cut, which can be cut into thinner slices), use Liquor, a little Light Soy Sauce, Salt, Thirteen Spice, Flavoring agent, Liquor to marinate for 10 minutes, to have meat tender, remove the smell.

3. Cut lotus root into thin slices, blanched lotus root slice, not immediately stir-fry, better to soak in water, prevent oxidation and blackening

4. Pour a little oil into the pot, heat oil, put ginger slices, green onion segments, chili paste to sauté out fragrance

5. Pour in marinated meat slice, stir-fry until meat color is white, then stir-fry for 5-6 times, pour out

6. Put in lotus root slice, two spoons of vinegar, one spoon of white sugar, half spoon of salt, quickly stir-fry evenly

7. When stir-frying, if it feels a little dry, you can add a little water to it.

8. Put in wood ears, continue to stir-fry, finally pour in stir-fried meat slice, stir-fry for 4-5 times can be plate on table.