【Cherry meat】
Ingredients: 300 grams of pork tenderloin
Seasoning: tomato paste, starch, cooking wine, sugar, white vinegar, oil, salt
Method:
Wash the pork tenderloin, first cut it into thick slices of about one centimeter, then gently beat it with the back of a knife until the meat is loose, and finally change the knife to cut strips and then cut into one centimeter of diced meat;
Then add half a spoon of cooking wine and a pinch of salt and marinate for fifteen minutes;
Pinch the tenderloin into a ball and roll it in the starch;
Put oil in the pot, wait for the oil temperature to be hot, fry the meat balls in the pot, take out the meat balls after yellowing, pour the meat balls into it and fry them again after the oil is hot, and fry them until golden brown;
Heat the oil, add 5 tablespoons of tomato paste, 2 tablespoons of sugar, 1 tablespoon of white vinegar and stir-fry evenly, then put in the meat balls, each meat ball is coated with sauce and ready to cook.
【Stir-fried squid】
Ingredients: 500g squid, green and red peppers, garlic, ginger
Seasoning: 1 spoonful of light soy sauce, 1 spoonful of oyster sauce, 1 spoonful of cooking wine, 1/2 spoon of dark soy sauce, appropriate amount of sugar, a little starch
Method:
Clean and drain the squid, cut the flowers, green and red peppers, and garlic and set aside;
Add light soy sauce, oyster sauce, cooking wine, sugar, starch and a little water to the bowl to make the sauce;
Blanch the squid in the pot until the squid turns into a roll and wash it;
Heat the oil, add the chopped green and red peppers, garlic, and ginger to burst the fragrance, then add the blanched squid and stir-fry on high heat for about a minute, add the adjusted sauce and cook until the soup is thick, and the juice can be removed from the pot on high heat.
【Teppanyaki squid】
Ingredients: Squid whiskers, onion
Seasoning: dark soy sauce, vinegar, chili powder, cumin grains, millet spicy
Method:
Heat the oil in a pan, add the onion and stir-fry evenly until soft;
Then add the squid whiskers, dark soy sauce, vinegar, chili powder, millet spicy, cumin grains and stir-fry quickly over high heat for a few minutes.
【Lotus Root Balls】
Ingredients: 1 piece of chicken breast, 1 piece of lotus root, 1/2 minced carrot, minced ginger, minced garlic, chopped green onion, spicy millet
Seasoning: a little cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of rice vinegar, 1 tablespoon of oyster sauce, appropriate amount of salt, appropriate amount of pepper, half a bowl of water starch
Method:
Peel the lotus root and cut it into pieces, and chop the chicken breast into minced meat for later use;
Add minced carrots and lotus root to the minced meat, then add an appropriate amount of salt, an appropriate amount of pepper, a spoonful of cooking wine to remove the smell, a spoonful of starch, a spoonful of light soy sauce, stir well, and marinate for ten minutes;
Sauce: Add a spoonful of light soy sauce, a spoonful of rice vinegar, a spoonful of oyster sauce, a teaspoon of salt, a teaspoon of sugar and half a bowl of water to a small bowl and stir well.
Prepare half a cold steamed bun, peel off the scalp of the steamed bun, then crush the steamed bun, put it into the meat trap and fully grasp and mix evenly, (the meatballs made by adding the steamed bread are easier to shape, and the skin is more crispy);
Rub the meat filling into balls of the right size, put more oil in the pot, the oil temperature is hot, fry the meatballs along the edge of the pot for about two minutes, gently push it with a spatula to prevent the bottom of the pot from sticking, and then use chopsticks to flip and fry for about five minutes to remove the oil, (fry until golden, the meatballs are floating, and they are already cooked);
Leave a little bottom oil in the pot, put in the ginger, garlic, millet spicy and stir-fry over low heat when the oil is hot, then pour in the seasoned sauce and boil, add the meatballs and stir-fry and cover the pot, turn to low heat and cook for three minutes, first take out the meatballs and put them on the plate, add a small bowl of water starch to the soup, cook until the soup is thick, pour it on the meatballs, and finally sprinkle with chopped green onions to decorate.
【Scallion oil stuffed chicken】
Ingredients: 1 yellow chicken, 5 shallots, 30 grams of ginger
Method:
Marinated chicken: Wash the chicken and chop it into a large bowl, add a spoonful of cooking wine, three tablespoons of braised soy sauce, a spoonful of oyster sauce, half a spoon of sugar, a little salt, pepper, and five-spice powder, and marinate for half an hour;
Heat the oil, fry the green onion and ginger slices over low heat until fragrant, remove the green onion and ginger, pour in the chicken and stir-fry until it changes color;
Then pour in the sauce of the marinated meat, pour in half a bowl of water, bring to a boil over high heat, turn to medium heat and simmer for about ten minutes;
Sprinkle chopped green onions before cooking, and the millet can be spicy to reduce the juice.
【Braised Fish Pieces】
Ingredients: 1 grass carp, minced ginger, minced garlic, 4 spicy millet, 1 green onion
Method:
Add an appropriate amount of salt, half a spoon of pepper, two spoons of light soy sauce, half a spoon of dark soy sauce, one spoon of starch, and an egg to marinate for 10 minutes;
Heat the oil in the pan, put the fish pieces into the pan one by one and fry them until golden brown and remove them;
Leave the bottom oil in the pot, add ginger and garlic, fry the red oil with a spoonful of bean paste, add a bowl of water to boil and pour in the fish pieces, pour in the juice of the marinated fish and cook over high heat to taste, and finally sprinkle with chopped green onions and millet spicy and stir-fry evenly, and the juice can be put out of the pot and put on the plate.
【Stir-fried bok choy with double mushrooms】
Ingredients: 150 grams of fresh shiitake mushrooms, 150 grams of white jade mushrooms, 500 grams of baby cabbage, appropriate amount of oil and salt, a section of green onion, a slice of ginger, two cloves of garlic, and a tablespoon of oyster sauce
Method:
Remove the old leaves of the cabbage, cut the roots of the mushrooms and white mushrooms, clean them, cut the roots of the cabbage and then cut them into small pieces, cut the mushrooms into strips, cut the green onions into chopped green onions, mince the ginger, and slice the garlic
Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, add the shiitake mushrooms and white mushrooms and stir-fry, stir-fry the fragrance, fry the water, cook for 1-2 minutes, then add the cabbage and stir-fry over high heat, fry until it becomes dark green, then add oyster sauce, a little salt and stir-fry evenly quickly, turn off the heat and put it on a plate.