A few home-cooked stir-fries to accompany the appetizer

Steamed pork ribs with tempeh

Ingredients: 2 small pork ribs, a little Yangjiang tempeh, 1/2 spoon of pepper, 1 spoonful of cooking wine, 2 spoons of light soy sauce, 1 spoonful of oyster sauce, a little salt, a little shredded ginger.

Method:

1. Clean the pork ribs, chop them into small pieces, drain them, put them in a large bowl, add cooking wine, pepper, light soy sauce, oyster sauce, shredded ginger and a little salt, stir evenly and marinate for 20 minutes.

2. Rinse the tempeh and set aside.

3. Spread the marinated pork ribs into a plate, and sprinkle tempeh and ginger shreds evenly on top of the ribs.

4. After adding an appropriate amount of water to the steamer and boiling, steam the ribs in the steamer on high heat for 15 minutes.

Tips: The light soy sauce and oyster sauce for marinated pork ribs are salty, and the tempeh is also salty, so you only need to add a little salt.

Stir-fried cured beef with winter bamboo shoots

Ingredients: 200 grams of cured beef, two bamboo shoots, a little chives, a little shredded dried chili, an appropriate amount of shredded ginger, an appropriate amount of minced garlic, two spoons of cooking wine, a spoonful of light soy sauce, a spoonful of pepper, half a spoon of salt, a little pepper powder, half a spoon of salt, an appropriate amount of cooking oil.

Method:

1. Brush the cured beef with hot rice water to clean the smoked impurities, then wash it with water several times, and soak the cured beef in warm water for 20 minutes.

2. Cut the soaked soft cured beef into thin slices, add cooking wine, pepper, Sichuan pepper powder, light soy sauce, a little cooking oil and marinate for 15 minutes.

3. Peel the shells of the winter bamboo shoots, cut off the old parts, wash them and cut them into thin slices; Soak the dried chili shreds in water and cut them into minced pieces; Wash the chives and cut them into small pieces.

4. Heat the pot and add oil, add the marinated cured beef and fry the water until it is slightly rolled, add an appropriate amount of water and simmer for five minutes to make the cured beef soft.

5. After the cured beef soup is reduced, add shredded ginger, minced garlic, minced dried chili pepper and pepper powder to stir-fry until fragrant.

6. Then put the winter bamboo shoots and fry them, add salt and chives and stir-fry evenly.

Stir-fried dried tofu with green peppers

Ingredients: 2 pieces of dried tofu, appropriate amount of green pepper, 2 spicy millet, a little minced garlic, a little minced ginger, a spoonful of light soy sauce, half a spoon of oyster sauce, and an appropriate amount of cooking oil.

Method:

1. Wash the green peppers, remove the stems, remove the seeds and cut into pieces, and wash the millet spicy and cut into small circles.

2. Wash the dried tofu and cut into thin slices.

3. Heat the pot and add a little oil, fry the fragrant dried slices in the pan until slightly yellow, and set aside.

4. Heat the pot and add oil, add minced garlic, ginger and millet pepper to fry until fragrant, add green pepper and fry until soft.

5. Pour in the fried dried tofu and stir-fry for one minute, add light soy sauce, oyster sauce and salt and stir-fry evenly.

Sour and spicy shredded potatoes

Ingredients: 1 potato, 1/2 carrot, 1 small green pepper, appropriate amount of white vinegar, 1/2 spoon light soy sauce, 1/2 spoon of salt, appropriate amount of cooking oil.

Method:

1. Peel the potatoes, wash them and cut them into shreds, put them in clean water, add a little white vinegar and soak them for two minutes, then remove them and drain them.

2. Remove the stems and seeds of the small green peppers and cut them into shreds, peel and wash the carrots and cut them into shreds.

3. Heat the pot and add oil, put the shredded potatoes and carrots in the pot and stir-fry for two minutes, pour a little white vinegar on the side of the pot and continue to stir-fry evenly.

4. Add shredded chili peppers, salt, light soy sauce and a little water and continue to stir-fry for one minute.