Food: pork tenderloin 300g；; 4-5 cloves of garlic; A small amount in soy sauce; Sugar; An egg is transparent; Raw pumping; Pure honey; Rice wine; Oil; Flour powder; Black pepper method: 1, clean pork tenderloin, slice, and chop garlic into garlic paste; 2. Put pork tenderloin slices and garlic paste into a bowl, add sugar, soy sauce, black pepper and egg white, mix well and marinate for 30 minutes to taste; 3, hot pot hot oil, hot oil, pour in braised pork, stir-fry until fully cooked 4, add soy sauce, pure honey, starch, stir-fry until the juice is sticky.
Fried tofu with bean sprouts
Food: bean sprouts 1 20g, amaranth 30g, carrot 30g, tofu 1 piece, proper amount of soy sauce, vinegar 1 spoon, oil1spoon, and proper amount of salt. Practice: 1. Cut tofu into small triangles with a thickness of about 1cm. 2. Cut the amaranth into sections. 3. Fry the tofu with an electric baking pan or wok until both sides are golden, and clip it out. 4. Slice carrots. 5. Add a spoonful of soy sauce, a spoonful of vinegar, and a spoonful of oil consumption. 6. The oil in the cold pot boils to 80% heat. 7. Add bean sprouts and radish and stir fry 10 second. 8. Add the fried tofu and stir fry 10 second. 9. Add the sauce and stir fry 10 second. 10. Stir-fried amaranth 10 seconds. 1 1. Stir-fry with appropriate salt for 5 seconds, and then take out the pan.
Shredded potatoes with green pepper
Food: 2 potatoes, 2 green peppers, edible salt 1 teaspoon, 5 vinegar, ginger, garlic, pepper and dried peppers, 3 green onions and sugar 1 teaspoon. Practice: 1. Cut the potatoes into shreds. 2. Soak shredded potatoes in warm water into small pieces and remove cassava starch, so that shredded potatoes are fresh and not sticky. 3. Chop onions, cut peppers, chop garlic, shred peppers and shred ginger. 4. Add some oil to the pot, add pepper, and pick it up when you smell the fragrance of pepper. 5. You don't have to pick up the peppers and leave the bottom oil in the pot.
Sliced mushrooms
Food: 200 grams of lean pork, 200 grams of fresh mushrooms, 75 grams of animal oil, 3 grams of salt, rice wine 10 gram, onion 15 gram, corn flour 10 gram, chicken essence 3 gram, ginger 8 gram, pepper powder 1 gram, white pepper powder/0 gram.
Practice: 1. Slice meat and Pleurotus ostreatus separately; 2. Stir the meat with salt and rice wine, and add starch to the pulp; 3. Mix rice wine, chicken essence, onion, ginger, soup, pepper powder, pepper powder and water starch into juice; 4. Boil the wok and put oil. After the oil is boiled, add small fresh meat and push it with a spoon until the meat slices are scattered; 5. Stir-fry the mushrooms twice after they are flavored, then add better juice and turn evenly when bubbling.
Xiafancai bone soup
Food: 500 grams of ribs; 20 pieces of white pepper; 1 spoon dried Chili powder; Animal oil 1 spoon gram; 1 spoon of soy sauce; Appropriate amount of salt; Cold water 1 spoon. Practice: soak fresh ribs in cold water for 5 minutes to remove a little residue and intestinal oil left on the ribs. Be sure to choose the location of the ribs, which will taste delicious after steaming. If it is in other parts, it often smells. This is my experience after trying all kinds of ribs. Drain the remaining water, put it in a porcelain bowl, add white pepper, salt and soy sauce, stir and marinate 10min.
When it's time to marinate, add a lump of animal oil and dried Chili powder, spread it on the lamb chops, and then pour 1 spoon of cold water around the bowl. Don't put too much cold water. You need to consider the whole process of cooking in pressure cooker. When steam drips into the steaming bowl, there will be water flow. The amount of water in the bowl is closely related to the taste of the food after flavor fusion. On the pressure cooker, steam is higher than all steam, 10min. It is more appropriate to use the juice made from ribs. It takes 30 minutes from cleaning the ribs to serving them all. While waiting, you can cook a pot of rice and prepare some other dishes. Spoon juice mixed with hot rice is delicious!
Nuoxiang corn sparerib
Practice: 1. Wash the steamed rice and soak it in water for 30 minutes. 2. Cook the ribs in cold water and add two slices of ginger. 3. Pick up the ribs, drain the water and marinate them with salt, soy sauce and rice wine 15 minutes. 4. Put the marinated ribs into the soaked glutinous rice and stir well. 5. Add the right amount of corn. 6. Put it in a pressure cooker, and steam it on low heat for 20 minutes after SAIC is popularized. 7. Sprinkle some shallots after cooking.