People eat rice for sustenance, don't forget to eat every day, here are a few dishes for you
Fish fragrant shrimp balls and eggplant
Ingredients: long eggplant, fresh shrimp, chili peppers, green onion, ginger, garlic, salt, soy sauce, vinegar, white sugar, plus rice wine, cornstarch
Procedure
1, The main ingredients, it is best to use long eggplant for this eggplant dish, one is tender, the other is not easy to break when stir-fried.
2. Remove the head and skin from the shrimp, wash them and cut a knife open, remove the sand glands.
3. Shrimp marination:
4. Peel and cut the eggplant into long strips, don't cut them too short, one is unsightly, two is unsightly, three is very unsightly.
5. Chop green onions, ginger, garlic and chili peppers into fine pieces for preparation.
6. Heat the oil to 80% heat, deep-fry the eggplant, when the oil is about to smoke, as a signal. Then put the eggplant in a dish, don't use hands directly, it's not easy to hurt hands.
7. Fry the shrimp balls in 60% heat, shrimp balls put in will have small fish eye bubbles after one second, slowly more and more dense, completely curled up, take out.
8. Heat the oil and stir-fry chili peppers, after the red oil is out, add chopped green onion, ginger and garlic, then add rice wine and soy sauce, vinegar and white sugar, add a little salt, because the flavor is small and sweet, then add a little water, don't add too much, boil.
9. Put the shrimp balls and eggplant in, cook over medium heat for three minutes. Stir in the middle to make sure the juice is not too much, then brush out when it's finished.
Pork belly slices
Ingredients: lean pork, green vegetables, wood ear mushrooms, oil, soy sauce, white sugar,, green onion, chili peppers, vinegar, garlic, ginger, MSG, salt, cornstarch
Procedure: 1. Cut the meat into thin slices, cut the green vegetables into segments, cut the stems into pieces;
2. Wash and soak the wood ear mushrooms, chop the green onion, ginger and garlic into minced pieces, chop the chili peppers into small pieces;
3. Marinate the meat slices with a small amount of soy sauce,, salt, add wet cornstarch and then add a little oil;
4. Use salt, soy sauce,, MSG, sugar, garlic, green onion, ginger, vinegar, cornstarch and broth (made into juice);
5. Heat the wok, add oil, when the oil is hot, add meat slices, then add chili peppers, stir-fry until fragrant, then add wood ear mushrooms and green vegetables, stir-fry for a few times, then pour the juice on, when the juice is open, stir-fry for a few times to finish.
Chicken wings with dried chilli
Ingredients: chicken wings 8, toasted white sesame 3 large spoons, green onion a little, garlic 1 clove, red chili 1, salt appropriate, pepper appropriate, 1 large spoon, soy sauce 1.5 large spoons, shrimp sauce 1.5 large spoons, honey 2 large spoons, lemon juice 1 large spoon
Procedure:
1, Poke chicken wings with a knife tip, sprinkle with appropriate salt and pepper
2, Add garlic slices and chopped chili and a) ingredients, boil, then put chicken wings in, add appropriate water (submerged), cover and cook for 8 minutes
3, Beat chicken wings on both sides with sesame seeds, enter the oven to bake (200℃ oven bake for 10-15 minutes)
4, Put on the dish, add some green onions.
Braised pork trotters with red chili
Ingredients: 300g bone-in fresh pork trotters, 10g red chili circles, 100g garlic stem segments, a little ginger slices. 5g salt, hometown rice wine 10g, ginger wine 15g, tea oil 45g, soy sauce, MSG and 2g each.
Procedure
1, Cut the fresh pork trotters into strips of 5cm long and 0.3cm wide, use rice wine, salt, MSG and ginger wine for 15 minutes, ready for use.
2, Put tea oil 10g in the pot, heat to 70% heat, put in the fresh red chili small fire stir-fry for 1 minute out of the pot for use.
3, Put tea oil 30g in the pot, heat to 80% heat, put in pork trotters, ginger slices, cook over high heat until the pork trotters curl up, put in fried chili, wood ear mushrooms, garlic slices, scallion segments, stir-fry quickly, then quickly take it out of the pot, pour 5g of fresh tea oil out of the pot.
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