The special dishes that you never get tired of eating, all the color, flavor, and appetite!

Prawns in tomato sauce

Ingredients: 1 kg of prawns, 2 slices of ginger, 2 tablespoons of cooking wine, 2 garlic sauces: half a tablespoon of salt, 3 tablespoons of rice vinegar, 3 tablespoons of tomato paste, 1 tablespoon of sugar, 1 tablespoon of starch, 1 small bowl of water

Make:

1. Prepare the required ingredients;

2. The prawns are cleaned first, the shrimp line is shaved out, and the shrimp whiskers and shrimp feet are cut off; Then put the shrimp in a bowl, add ginger and cooking wine, mix evenly and marinate for about 15 minutes;

3. Mix another sauce: half a spoon of salt, 3 spoons of rice vinegar, 3 spoons of tomato paste, 1 spoon of sugar, 1 spoon of starch, stir evenly with 1 small bowl of water and set aside;

4. Finely chop the garlic and ginger for later use; Add a little more vegetable oil to the pan, add the shrimp and fry until the color becomes dark on both sides. Push the shrimp aside, add minced garlic and ginger and stir-fry until fragrant, stir-fry evenly;

5. Pour the sauce into it, cook over medium heat for about 3 minutes, and then reduce the juice over high heat; Remove from the pan and serve on a plate, then pour the sauce over top.

Sour and spicy shredded potatoes

1. 2 potatoes, 1 green and red pepper, 5 dried red peppers, 1 handful of garlic, 1 spoonful of light soy sauce, 2 tablespoons of rice vinegar, appropriate amount of salt

2. Cut the potatoes into thin strips, like to eat fine cut a little fine, like to eat thick cut a little thicker, shredded potatoes 2 times to remove the starch, soak for 2 minutes, minced garlic, shred green and red peppers, and cut dried red peppers into rings.

3. Pour an appropriate amount of oil into the pot, heat the oil and put in the peppercorns, garlic granules, and dried red pepper rings, fry the fragrance over low heat, turn to high heat and put in the shredded potatoes, stir-fry the shredded potatoes to become transparent, put in a spoonful of light soy sauce, and two spoons of rice vinegar to stir-fry quickly.

4. Stir-fry a few times and add an appropriate amount of salt to taste, and finally put in the green and red pepper shreds, stir-fry until they are broken, and then they can be out of the pot.

The shredded potatoes fried in this way are particularly crisp, remember not to blanch the shredded potatoes with boiling water, and do not fry them for too long.

Chilled seaweed shreds

Ingredients: a small handful of shredded kelp, spicy millet, light soy sauce, aged vinegar, cooking oil, garlic.

Steps:

1. First of all, prepare a small handful of dried kelp shreds, soak them in clean water, heat them in a wok, add an appropriate amount of water to them, and bring to a boil over high heat. After the water is boiling, blanch the soaked kombu shreds in it for another minute. After a minute, remove immediately and put in a bowl for later use.

2. Prepare the sauce: put the millet spicy rings into a bowl, mince the garlic as well, then put two spoons of light soy sauce and two spoons of aged vinegar in it, and then put a little refined salt and stir.

3. Put the mixed sauce directly in the kelp shreds, stir evenly with chopsticks, and then put it out of the pot and put it on the plate.

Eggplant with minced meat in sauce

Ingredients: 300g eggplant, 100g minced meat, appropriate amount of oil, appropriate amount of salt, 1 tablespoon of bean paste, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of onion

1. Prepare the ingredients you will use.

2. Finely chop the onion and set aside.

3. Wash the eggplant and cut it into strips, add a small amount of salt and marinate for 10 minutes.

4. Squeeze out the water from the marinated eggplant strips, add starch and mix well. Let the eggplant be evenly coated with dry starch.

5. Heat oil in a pan and add the eggplant strips.

6. Fry until golden brown, remove and drain.

7. Leave the bottom oil in the pan and stir-fry the minced meat until it changes color.

8. Add chopped onion and stir-fry until fragrant.

9. Add the bean paste.

10. Cook in cooking wine. Stir-fry over low heat to mix evenly.

11. Pour in the fried eggplant strips. Add a little water.

12. Dry the broth.

Braised pork ribs

Ingredients: pork ribs, green onion, ginger, garlic, salt, light soy sauce, dark soy sauce, cooking wine, sugar, chicken essence

Method:

1. Cut the ribs into small pieces and clean them. Cut the green onion into sections. Ginger cut into shreds. Cut the garlic into slices.

2. Fill the soup pot with water, put in cooking wine and ginger, put the pork ribs in and blanch the water, blanch the foam, and after the ribs change color, take them out and wash off the foam to control the moisture.

3. Heat the pan, pour the oil, and after the oil is hot, put the green onions, garlic slices, and ginger shreds in and stir-fry until fragrant.

4. Put all the pork ribs in it and stir-fry until fragrant.

5. When the pork ribs turn brown, pour in an appropriate amount of light soy sauce, cooking wine, and dark soy sauce to season and color.

6. After stir-frying evenly, pour in hot water and almost submerge the ribs.

7. Cover the lid, turn on high heat and bring to a boil, then turn to low heat and simmer.