4 good dishes that go well with rice, spicy and delicious, anyone who eats it will fall in love with this taste!

Stir-fried beef with cumin potatoes

Materials

500 grams of beef, 1 spoon of cumin, half an oil for onion, appropriate amount of cumin powder, a little green onion, ginger water, a little salt, 1 tablespoon of semi-light soy sauce, 1 appropriate amount of soy sauce, 1 potato each of green and red peppers, a little black pepper, a little sugar, a little sweet potato powder or a little cornstarch

method

Wash and slice the beef, add a little green onion and ginger water, grasp well until the juice is completely absorbed by the beef, add salt, chicken essence, black pepper, light soy sauce, season and marinate for a while.

Pour about 1 tablespoon of cooking oil over the well-grasped meat slices and mix well, which is one of the best ways to make the beef not grow old. Seal the moisture of the beef with oil, stir-fry it without firewood, grasp the beef evenly and add a little sweet potato powder paste, not more, a thin layer is good, grasp it well and put it aside for later use.

Wash the desired vegetables, cut the potatoes into thick strips, boil the water, add a little salt, add the potato strips and cook.

Some chefs asked if they just fried it, why do they have to cook it, it's too much. In fact, my fries are cut thick and coarse, and I personally think that when I cook them, they will be easier to cook when they are fried. If you find it troublesome, you can skip this step, but use low heat to get it cooked.

After the potato strips are cooked, fry them in oil until golden brown and set aside.

Leave an appropriate amount of base oil in the pot, the oil should be more than the oil of the stir-frying, put in the beef and fry it quickly over high heat until it changes color and set aside, so that the fried beef slices are not easy to have raw water. The beef can be fried in 2 times, and a small amount of fried is cooked quickly and is not easy to age. If a large amount of meat is poured into a pot and fried, it cannot be spread, and it is easy to fry the meat and get old.

After the beef is served, leave the bottom oil, add the chopped onion and green and red peppers, pour in the appropriate amount of oyster sauce, salt and a little sugar and stir-fry for a while.

Put the beef and fried potato strips into the pot, add an appropriate amount of cumin powder and cumin and mix well, try salty, not enough flavor, and then add seasoning and then serve.

The tempting stir-fried beef with cumin potatoes is good. It tastes like barbecue beef, and it is also very suitable for the current drink.

Dry pot rabbit

Materials

A rabbit, an appropriate amount of hot pot base, an appropriate amount of green onions, ginger and garlic, an appropriate amount of Sichuan pepper, an appropriate amount of dried chili peppers, an appropriate amount of pickled ginger and pickled peppers, an appropriate amount of green and red vitex strips, an appropriate amount of cooked peanuts, an appropriate amount of lotus root, an appropriate amount of onions, an appropriate amount of potato strips

method

Blanch the rabbit meat, add green onion and ginger, Sichuan pepper and cooking wine to the water to help remove the fish, boil for a minute after boiling, remove and wash;

Add salt, cooking wine, green onion and ginger to marinate for half an hour, then mix well with cornstarch, and remove when the oil is fried until it is dry and crispy;

Leave a little oil in the pot, add ginger and garlic, pickled ginger and pickled chili, Sichuan pepper, dried chili, and bean paste to stir until fragrant, then add a small piece of hot pot base and stir-fry, add all vegetables (lotus root and potato strips blanch in advance) rabbit meat, onions, green onions, green and red peppers, a little sugar, cumin powder and stir-fry well, turn off the heat;

Sprinkle peanuts, sesame seeds, and coriander before serving.

Secret pork belly

Materials

500 grams of pork belly, 5 slices of ginger, 5 cloves of garlic, a little onion, and an appropriate amount of lettuce

method

Cut the pork belly into thick slices, add ginger and garlic, 2 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, a little sugar, mix well, cover the surface of the onion with plastic wrap, refrigerate and marinate for half an hour.

Preheat the baking tray in advance and brush with oil, put in the meat slices in turn, fry the oil on one side and then turn over, fry the back side until golden brown and continue to turn until both sides are golden brown.

If you like dry ingredients, sprinkle with mixed barbecue ingredients [barbecue ingredients, chili powder, a little salt], and if you like wet ingredients, you can directly dip them in garlic spicy sauce or barbecue sauce.

Preparation of fish-flavored cabbage

Ingredients

About 350g of Chinese cabbage, a little green onion, a little ginger, a little garlic, a little dried chili, a little half a spoon of dark soy sauce, about 2 spoons of aged vinegar, about 1 spoon of white sugar, 2 tablespoons of oil, half a spoon of Pixian bean paste

steps

Cabbage wash and cut into slices,

1 tablespoon of sugar, 1/2 tablespoon of dark soy sauce and 2 tablespoons of aged vinegar are all mixed together to make a sauce for later use;

Green onions, ginger, dried chili peppers and Pixian bean paste ready;

Add the herb, ginger and dried chili pepper to the blender for 3 seconds and break at a speed of 8;

Add 30g of olive oil for 3 minutes and sauté with a small spoon of V-key;

Add half a spoon of Pixian bean paste for 1 minute, and stir-fry with a small spoon of V button;

Add the cabbage and the prepared sauce, 4 minutes with the V decimal until the end;