It's the New Year soon, hurry up and learn a few super delicious home-cooked dishes

Garlic sprouts back to the pot meat

Ingredients: rump meat, garlic sprouts, green pepper, red pepper, light soy sauce, sugar, bean paste

method

1. Add water to the pot and boil the meat, until there is no red blood, you can remove it, slice it, then remove the seeds of the green pepper and red pepper and cut it into pieces, and cut the garlic seedlings into small pieces

2. Heat oil in a pot, pour in the meat slices, and when the meat slices are a little rolled in oil, change the heat to low heat and add a spoonful of bean paste and tempeh to stir-fry to taste

3. Add green pepper and red pepper pieces, stir-fry over high heat until broken, and pour in a little light soy sauce

4. Finally, add garlic sprouts and stir-fry to bring out the fragrance, then add a little sugar and stir-fry evenly

Yellow stewed chestnut chicken

Materials

500 grams of chicken thighs; 150 g chestnuts (peeled); 3-4 shiitake mushrooms; 60 grams of dried bamboo shoots (soaked in water until soft); 10 grams of soy sauce; 1 tablespoon rice wine; salt 3 g; 5 grams of sugar; 2 green onions; 3-4 slices of ginger

method

Wash and chop the chicken thighs, soak the bamboo shoots in water and cut them into soft pieces, peel the raw chestnuts, and send shiitake mushrooms in green onion and ginger water for later use

Heat the oil in the pan and stir-fry the chicken pieces when the oil is hot

Stir-fry until the chicken pieces change color, then add green onions, ginger shoots, dried shiitake mushrooms, and stir-fry

Stir-fry until fragrant and cook the rice wine along the edge of the pot

Pour in boiling water and chestnuts, add other seasonings to taste, cover and turn to low heat and simmer for about 20 minutes

Open the lid and increase the heat to reduce the soup until it is thick, then turn off the heat to complete the production

Sichuan boiled meat

Ingredients: 350 grams of tenderloin, 100 grams of Chinese cabbage, 150 grams of lettuce stems, 80 grams of perfumed celery, 20 grams of chives, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 2 tablespoons of bean paste, 1 teaspoon sugar, appropriate amount of dried red pepper, appropriate amount of Sichuan peppercorns, marinade: 2 tablespoons light soy sauce, 1 tablespoon cooking wine, 1 tablespoon water, 1 egg white.

Method:

1. Slice the tenderloin into thin slices first, use a meat hammer to break up the tissue, make the meat thin and large, and then cut it into small pieces. Marinate the slices of meat with the marinade for about 20 minutes.

2. Wash and cut the Chinese cabbage, celery and chives, and grind the garlic and ginger into puree.

3. Put the dried red pepper and Sichuan pepper in the pot and fry until fragrant, and then cut the red pepper into small pieces after cooling.

4. Pour cold oil into the pot, first add dried red pepper and Sichuan pepper and stir-fry until fragrant, then add minced garlic and minced ginger and stir-fry until fragrant.

5. Add 2 tablespoons of bean paste and stir-fry until red oil.

6. Add stock or water, 1 teaspoon sugar and chives.

7. After boiling until boiling, put in the marinated meat slices, do not turn them when cooking, until the soup is boiling and then remove the cooked meat slices.

8. Put the cabbage stalks in the remaining soup pot and cook slightly.

9. Add cabbage leaves and celery and cook until broken.

10. Prepare a large bowl with boiled vegetables at the bottom of the bowl.

11. Spread the boiled meat slices.

12. Heat 2 tbsp oil and 2 tbsp red pepper oil in a pot.

13. Pour hot over the meat slices.

Cumin lamb rolls

Ingredients: 400g lamb rolls, shredded ginger, chili pepper, Sichuan pepper / green pepper, garlic / salt / monosodium glutamate / cumin powder

method

1. Put water in the pot and bring to a boil, put in the mutton rolls and blanch them, the mutton rolls can be fished out when they change color, and put them aside for later use

2. Heat the pot, put the oil, put the pepper and pepper when the oil is hot for four or five minutes, fry the fragrance over low heat, take out the pepper and pepper and then put in the garlic and ginger shreds, and use the high heat to fragrant

3. Put in the green pepper and stir-fry for a while, then put in the mutton rolls, stir-fry, add a little salt, and the most important cumin powder, stir-fry for a while and add monosodium glutamate, you can get out of the pot