It's time to eat, are you hungry? Let's learn to cook together, the aroma fills the room.
Materials: Codfish belly 180g, tofu 400g, oil 1 tablespoon, salt 1/2 teaspoon, concentrated broth cube 1 piece, soy sauce 1 teaspoon, ginger 2 slices, rice wine a few drops, garlic cloves 2.
Instructions:
1. Prepare the ingredients. (After buying tofu, soak it in water; cut the codfish belly into small pieces and marinate with a little salt and rice wine for a few minutes)
2. Cut the tofu into small pieces and prepare garlic cloves and ginger slices.
3. Heat oil in a pan, place the codfish belly and sear over low heat until golden brown on both sides.
4. Add ginger slices and garlic cloves and stir-fry for one minute.
5. Push the fried codfish belly aside and then add the tofu cubes, add a large bowl of water, then add a concentrated broth cube. Cover the pot with a lid and bring to a boil, then turn the heat down and simmer for 13 minutes.
6. After about 13 minutes, add an appropriate amount of soy sauce for seasoning, as the concentrated broth cube has salt, so pay attention to the salt amount
Materials: Chicken legs, scallions, ginger,(liajiu - rice wine),(xiaojiao - chili peppers), green and red bell peppers, salt, sugar, light soy sauce, pepper, flower pepper oil, sesame oil
Instructions:
1. First, prepare two un-feathered chicken leg pieces, put them in cold water with scallions, ginger and rice wine, bring to a boil over high heat, cook for 5 minutes, turn off the heat and simmer for 10 minutes
2. Chili peppers and bell peppers cut into minced, add salt and marinate for more than 15 minutes
3. Chicken legs out of the water, immediately put into ice water
4. Heat oil in a pan, add green flower peppers, small fire stir-fry, remove and mix with minced chili peppers, add half a spoon of salt, a small amount of sugar, two spoons of light soy sauce, three spoons of pepper, two spoons of chicken broth, add flower pepper oil
5. Completely cooled chicken legs chopped into pieces, put into sauce, refrigerate for more than 2 hours, then drip two drops of Golden Fish Pure Scent Sesame Oil, plating and eating
Materials: Chinese squash, eggs, salt, rice wine, vegetable oil
Instructions: 1. Prepare the ingredients
2. Whisk the eggs in a container, add rice wine and vegetable oil and stir well, cut the Chinese squash into matchsticks, removing the outer skin
3. Add water to the pot, pour in the Chinese squash
4. Once the water boils, pour in the eggs, when plating, add salt
Main ingredient: Pork belly.
Accessories: Garlic, scallions, stir-fried sesame seeds, light soy sauce, rice vinegar, sugar, flower pepper powder, oil chili pepper, and chili oil sesame oil, chicken essence.
Production steps:
1. First, cut the five-color pork belly into thick slices, add ginger slices and wine, and use water to cook through, then remove and wash with cold water and dry. Slice the cooked five-color pork belly thinly.
2. Mash the ginger and garlic into paste.
3. Mix all the ‘seasonings’ evenly.
4. Shred the white radish, squeeze out the water, and arrange it in the middle of the plate.
5. Arrange the sliced five-color pork belly in a circle around the white radish, then drizzle with the seasoning to complete the dish
Method
- Radish pickles are dried to a moderate degree of hardness, slightly salty, usually rinsed with water before eating, mixed with soy sauce
- cut into small pieces, many oil
- Radish pickles soaked for twenty minutes, wash clean, squeeze out the water
- Heat the pot, add the, small fire fry out oil
- Add the radish pickles, continue to stir-fry
- Fry until the radish pickles lose their moisture, then add a little soy sauce, stir-fry, then you can plate it, no need to add salt, radish pickles and have salty taste
