Ingredients: Flammulina velutipes, garlic, leek, ham sausage, vermicelli and millet pepper.
1. Tear off Flammulina velutipes, wash it with clear water, then prepare a handful of vermicelli, soak the ham in warm water, add two handfuls of millet spice to peeled garlic, and crush it with a blender. This dish is delicious, mainly garlic, with a little more garlic.
2. Heat the oil in the pan, pour in the garlic, stir-fry over medium heat to get the fragrance of garlic, add appropriate amount of salt, sugar, garlic sauce, oyster sauce and soy sauce, and continue to stir-fry until fragrant.
3. Soak the vermicelli, cut it into several sections with scissors, drain the water and spread it on the plate, then spread the shredded Flammulina velutipes ham in turn. Spread a layer of Flammulina velutipes and add the fried garlic sauce.
4. Boil the water in the pot, put it in the steamer cover, steam it over high fire for ten minutes, take out the steamed Flammulina velutipes after steaming, then pour in the steamed fish sauce, sprinkle with chopped green onion, and finally pour in hot oil, and it is ready.
Ingredients: soybean, green pepper, millet spicy, ginger, garlic, onion, onion, coriander, white sesame, cooked peanut, star anise, cinnamon, fragrant leaves, dried pepper and pepper.
1. Soak soybeans in water for one night in advance, pour them into the pot after soaking thoroughly, add appropriate amount of water, and then prepare star anise, cinnamon, fragrant leaves, dried peppers and pepper to remove the beany smell and increase the flavor. Then add edible alkali twice to accelerate the softening and rot of soybeans, add appropriate amount of salt to taste to the bottom, and beat off the floating foam after the fire is boiled. Then turn to low heat and cook the soybeans.
2. Prepare green and red peppers, millet, ginger and garlic, stir them together, cook the soybeans, and then pick them up and drain them.
3. Put a little more oil in the pot, add onion, ginger, onion and coriander, stir-fry until the seasoning turns yellow, remove impurities, then pour in green and red peppers to stir-fry the spicy taste, then pour in soybeans, and stir-fry the water inside over medium heat until the soybeans shine. Add 50 grams of sweet noodle sauce, 20 grams of spicy girl, 20 grams of soy sauce and appropriate amount of salt, and continue to stir-fry the sauce.
4. Finally, add white sesame seeds and cut a little chopped cooked peanuts. Stir-fried and delicious. It's spicy and appetizing, and it smells particularly fragrant. It can be sealed after cooling, and it won't go bad after eating for half a year.
Ingredients: Tricholoma, garlic, red pepper and chives.
1. First, wash the Tricholoma, cut it into four pieces, chop a few cloves of garlic, and cut half of red pepper into triangular pieces.
2. After the oil in the pot is hot, add the mushrooms and stir well, and stir-fry the water. Stir-fry until the surface is slightly yellow, then pour in a little cooking oil, add minced garlic and stir-fry until fragrant, and then stir-fry evenly. At this time, add oyster sauce and stir well.
3. Start seasoning, add proper amount of salt, pepper and sugar, then add red pepper and stir fry continuously, stir fry the seasoning evenly, and finally pour in water starch, hook a film, pour in onion and stir fry evenly, and then take out the pot. Mushrooms in oyster sauce are ready.
Ingredients: laver, sugar, white sesame, soy sauce.
1, first prepare juice, one tablespoon of white sugar, and two tablespoons of soy sauce, stir evenly to melt the white sugar, then put it in a spray bottle, and spray laver with the spray bottle to taste more evenly, and put it away for later use.
2, a pack of 30 grams of seaweed, tear into small pieces, after tearing, pour half a spoonful of oil on it, you can add a small amount of oil several times, and wrap the seaweed with oil.
3. Then put it in a wok and stir-fry the laver with low fire, turning it frequently in the middle. When purple begins to turn green, spray the prepared juice evenly, then sprinkle with white sesame seeds and mix well. Then spray the juice again and sprinkle with white sesame seeds. Stir while frying, just stir the water out, and stir the seaweed until you can hear the crunchy sound.
Ingredients: spinach, flour
1. Only the leaves of spinach are blanched in boiling water to change color, then they are taken out and put into a wall-breaking machine, and a little water is added to make spinach juice.
2. Stir 250g of spinach juice, 500g of flour, 3g of salt and 2g of alkali evenly. While pouring spinach juice, stir the flour into dough and knead it into dough. Wrap the dough in a fresh-keeping bag for 20 minutes.
3. Take it out when you wake up, and don't rub it. Roll it out with a rolling pin and roll it out in the middle with both hands. Roll thin, uniform thickness, no wrinkles in the middle. After rolling, sprinkle with thin flour, fold it in half back and forth, split it in two from the middle, cut it into wide or fine noodles, and shake the noodles, which is not sticky at all.
Boil the water in the pot, and the noodles will be cooked when they float. Take them out and put them in a big bowl. Add some salt, sugar, chicken essence, soy sauce, vinegar, minced garlic, Chili noodles and hot oil. If you like noodle soup, you can cook it with spaghetti, which is green in color, delicious and beautiful.
Ingredients: bananas, eggs, flour and starch.
1. First, cut the banana into sections about 5 cm long. Peel off the banana skin after cutting.
2. Beat two eggs into a bowl, stir them evenly with chopsticks, prepare a small bowl, and add 30 grams of flour. Starch 60g. Mix the starch and flour well. First, wrap the banana in the egg liquid. Coat with starch, and then coat with egg liquid. Then stick bread crumbs, so that it is not easy to get out of control when frying, and it is more brittle when it is smashed.
3. Cook the oil in the pot. When the oil temperature is 50% hot, turn to low heat and put the banana in the pot and fry it slowly. Just fry until golden brown, and the sweet and delicious crispy bananas will be ready.
Ingredients: yam, green pepper, black fungus, carrot and garlic.
1 First, take a handful of black fungus, add sugar and warm water, cover it, and keep shaking it. It only takes three minutes, and the black fungus is ready, which is simple and quick.
2. Cut green pepper into horseshoe slices, peel a carrot and cut it into slices, peel a yam and cut it into horseshoe slices, and cut garlic into slices.
3. Boil the water in the pot and add a spoonful of salt and a little white vinegar to make the ingredients more crisp. Pour yam, auricularia auricula and carrot in turn, stir-fry and take out.
4. Put oil in a hot pan, add garlic slices, then add green pepper and stir-fry until it is eight-fold, then add yam and carrot, stir-fry evenly over high fire, add salt and sugar, continue to stir-fry until it tastes delicious, and then stir-fry with water starch for a few times.
Ingredients: pineapple, corn starch, sugar.
1. Peel the pineapple first and then cut it into small pieces. Put it in a large bowl, add a little salt, then pour water, soak the pineapple in salt water for five minutes, decompose the organic acid and remove the sour taste.
2. Soak in water, take it out, put it in a cooking machine, add 200ml of clean water, and beat it into pineapple juice to make 1000ml, which is divided into two bowls. Then take a bowl, add 100g corn starch and stir well until there are no dry flour particles.
3. Add sugar to another bowl, stir to dissolve it, then pour it into the pot, boil it with high fire, then pour the bowl with starch into the pot while stirring, slowly heat it with low fire, and stir while heating, the sticky color will become more and more yellow, and finally it will become Huang Liang transparent and cooked.
4. Prepare a container and pour it directly. Shake it a few more times to shake out the bubbles inside, and then let it cool. Pour it on the chopping board, cut it into small pieces, sprinkle some coconut and stir it, or pour yogurt and sprinkle nuts, which is also very good.
# Family Food Award #