Food: Broccoli, shrimp, carrots, garlic, cooking wine, Le Jia hot fresh dew, salt and oil.
The way of doing things
1, the broccoli is peeled and torn into small pieces and soaked in salt water for a while.
2. Fresh shrimps are peeled off and the shrimp line is picked.
3. Peel and slice carrots; Chop garlic.
4, broccoli is slightly hot and fished out.
5. Boil the oil in the pot, stir-fry the minced garlic with low fire, stir-fry the shrimps with low fire, and pour in the cooking wine.
6. Add broccoli and carrots and stir fry. Add Le Jia Hot Fresh Dew, add some salt, stir fry and sprinkle a little sesame oil before taking out.
Tender pork belly
raw material
Pork belly, ginger slices, cooking wine, monosodium glutamate, soy sauce king, feast friend vegetable oil, salt, edible oil, sesame seeds and barbecued pork sauce.
The way of doing things
(1) Wash the pork belly and cut it into pieces of appropriate size for later use.
(2) Heat the wok, pour in cooking oil, add ginger slices to reveal the fragrance, and then pour the meat pieces into the wok and stir fry.
(3) Stir-fry the meat in medium fire until it is oily and the surface is yellow and white, then pour in cooking wine and add two spoonfuls of barbecued pork sauce, one spoonful of soy sauce and a little salt until the meat is colored.
(4) Take the pork belly out of the wok and put it in a stone pot. Add appropriate amount of boiling water and soak in the meat. It should be boiled while it is hot, and then simmered for about half an hour.
(5) Put the pan on the plate and sprinkle with sesame seeds.
Baked shrimp with yellow sauce
Food: green shrimp, fresh duck egg yolk, batter (the ratio of starch to flour is 2: 1), cooking wine, salt and sugar.
1. Brush a layer of cooking wine on the surface of fresh duck egg yolk, boil the water, steam for 10min, and take it out after steaming until small oil bubbles appear at the bottom of egg yolk. Cool, chop and set aside.
2. Shell the shrimp, wash the shrimp line, add cooking wine, salt and a little sugar, and marinate for 5 minutes.
3. Pickled shrimps absorb water and put them into the batter, so that the shrimps are covered by the batter. When the temperature is 3 minutes, add shrimps and fry them gradually. When you set the shape, of course, it floats, and the batter color of the outer bread turns pale yellow, so you can control the oil and replenish water.
4. Leave a small amount of oil in the pot, pour the duck egg yolk on low heat, and then pour the shrimp when the duck egg yolk bubbles and turns over the sand. At this time, you can turn off the heat and stir-fry until the shrimps are evenly coated with duck egg yolk, and then you can put the plate out of the pot.