Several dishes are full of color, aroma, and spicy and delicious recipes

1. Fragrant tender tofu

Ingredients: 1/2 box of lactone tofu, 80g minced pork, 1 red pepper, 1/4 tsp chicken bouillon, 1 tsp green onion, 1 tsp minced garlic, 2 tsp yellow sauce, 1 tsp zhuhou sauce, 1/4 tsp sugar.

Method:

1. Add cold oil to the pot and stir-fry the minced garlic until fragrant.

2. Put in the ground pork and stir-fry over low heat until cooked.

3. Add soybean paste, Zhuhou sauce and sugar.

4. Add an appropriate amount of water, just over the minced meat, cover and cook over low heat for about 10 minutes.

5. When the soup is thick, add chopped red pepper and chicken essence to make the meat sauce.

6. Cut the inner fat tofu into neat slices.

7. Place the tofu on a plate, leaving a circle in the middle to leave it unfilled.

8. Boil water in a pot, add tofu and steam for 2 minutes.

9. Use a spoon to scoop out the steamed water in the tofu and pour it out.

10. Spread the fried meat sauce on the center of the tofu and sprinkle chopped green onions on the surface.

2. Smooth egg beef

Ingredients: 150g beef, 5 eggs, 1 tsp salt, 10g shallots, 1 tsp white pepper, 3 tbsp vegetable oil, 1 tsp tenderizer.

Method:

1. Cut the beef into slices.

2. Add 1/2 teaspoon of salt and 1 teaspoon of tender meat powder and mix well.

3. Crack the eggs in a bowl, add chopped green onions, and add white pepper to the egg mixture.

4. Beat the egg mixture evenly with a whisk or chopsticks.

5. Heat a wok, pour in 3 tablespoons of vegetable oil, when the oil temperature reaches 5%, pour in the beef slices.

6. After the beef slices change color, remove them and put them in a bowl.

7. Pour the egg mixture into the scrambled beef slices and mix well.

8. Leave half of the oil in the wok, heat it and turn to low heat, pour the beef and egg liquid into the wok.

9. Stir after the egg liquid has solidified slightly, and it will be ready to come out of the pan for about half a minute.

3. Mapo eggplant

Ingredients: 2 eggplants (purple skin, long), 100 grams of pork filling, 5 grams of ginger, 5 grams of garlic, 2 teaspoons of starch, 2 tablespoons of water starch, 2 shallots, 1 teaspoon of Pixian bean paste, 1 teaspoon of hot sauce, 1 teaspoon of chili powder, 1/2 teaspoon of sugar, 2 tablespoons of vegetable oil, half a bowl of water, 1 teaspoon of Sichuan pepper powder.

Method:

1. Prepare the required ingredients, clean the eggplant, remove the stems, and cut into hob pieces.

2. Sprinkle 2 teaspoons of dry starch on the eggplant, mix well, chop the ginger and garlic, and chop the shallots into chopped green onions for later use.

3. Put a large spoon of oil in the pot (more than usual cooking oil), and when the oil is hot, put the starch-coated eggplant pieces into the pot.

4. Fry slowly over low heat, then scoop out and set aside.

5. Put a little oil in the pot, after the oil is hot, put 1 tablespoon of Pixian bean paste and 1 tablespoon of hot sauce into it, and stir-fry the red oil over low heat.

6. Then add 1 teaspoon of chili noodles and stir-fry evenly.

7. Then add the minced pork and stir-fry.

8. Add half a bowl of boiling water.

9. Then put the previously fried eggplant in the pan and let the flavor of the sauce soak into the eggplant.

10. Sprinkle with garlic and ginger, add half a teaspoon of sugar to taste, wait until the soup in the pot boils again, add water starch to thicken, wait until the soup is viscous and then turn off the heat, and finally sprinkle peppercorn noodles and chopped green onions.

Fourth, spicy chicken

Ingredients: 200 grams of chicken, 15 grams of chopped green onion, 2 teaspoons of soy sauce, 5 grams of garlic, 5 grams of ginger, 1 teaspoon of cooking wine, 5 grams of salt, 1.5 teaspoons of sesame oil, 10 grams of sugar, 5 grams of chicken essence.

Method:

1. Cut the green onion, ginger and garlic into pieces.

2. Dice the chicken, add chili powder and salt to taste.

3. Heat oil in a pan and fry the ginger chicken until golden brown, remove and drain the oil.

4. Leave the bottom oil and stir-fry the chives, ginger and garlic.

5. Add red pepper and stir-fry until fragrant.

6. Continue to stir-fry the fried diced chicken and add the seasoning.

7. Finally, it can be loaded onto the iron plate.

Fifth, small crispy meat

Ingredients: 125 grams of pork belly, 125 grams of pork loin, 2 grams of salt, 3 teaspoons of soy sauce, 5 grams of green onions, 3 slices of ginger, 2 star anise, 1 small piece of cinnamon, 2 teaspoons of cooking wine, 100 grams of starch, 1 teaspoon of Sichuan pepper powder, appropriate amount of vegetable oil.

Method:

1. Cut the meat into small pieces or thick slices, add 1 teaspoon of cooking wine, a little Sichuan pepper powder, 1 teaspoon of soy sauce, and an appropriate amount of salt, grasp well, and marinate for 15 minutes.

2. Before marinating the meat, put the starch into a large bowl and stir it into starch water, and then let it stand to let the starch settle.

3. Slowly pour out the water on the precipitated starch water, grasp the precipitated starch into a starch paste by hand, put it into the marinated meat, and then grasp it together with the meat, so that the meat pieces are stained with a layer of starch paste.

4. Heat cooking oil in a clean pan (the meat pieces will have dense bubbles when you put them down), and put the meat pieces covered with starch paste into the oil pan one by one.

5. Fry the meat pieces over medium heat and take them out, the meat pieces may stick when they are put into the pot, and wait until the shell is hard to open with chopsticks.

6. Put the fried crispy meat into a utensil that is easy to conduct heat, add green onions, ginger slices, Sichuan pepper powder, 1 teaspoon of cooking wine, 2 teaspoons of soy sauce, star anise, cinnamon, and then pour water to half of the meat.

7. Put it in the steamer and boil, steam for 40 minutes over medium-low heat.

6. Roasted winter melon with sea rice

Ingredients: 500 grams of winter melon, 50 grams of sea rice, appropriate amount of shallots, appropriate amount of ginger, 1 tablespoon of cooking oil, appropriate amount of cooking wine, appropriate amount of salt, a little sugar, a little water, and an appropriate amount of water starch.

Method:

1. Wash the winter melon, peel it, and cut it into thin slices of about 0.5cm (not too thin, too thin is easy to stew, and there is no taste).

2. Soak the sea rice in water and wash it softly, drain and set aside; Cube the chives and shred the ginger.

3. Stir-fry the wok, heat the pan with cold oil, and stir-fry the ginger shreds after the oil is hot.

4. Add the winter melon slices and stir-fry carefully until the edges of the winter melon slices are transparent.

5. Add the sea rice and stir-fry evenly.

6. Add a little cooking wine and stir-fry evenly.

7. Add a little hot water (not too much water, the melon itself will come out of the water), simmer for a while, until the melon is ripe and soft. Fashionable hairstyles are not the same every day, teach you to make your own hairstyles!

8. Add an appropriate amount of salt and a little sugar to taste, stir-fry evenly.

9. Sprinkle the water starch evenly into the pot along the edge of the pot and shake well when the soup is thick.

10. Sprinkle in the chopped chives and remove from the pan.