Stir-fried shrimp
Ingredients: 250g shrimp, 2 cucumbers, green onions, ginger, garlic slices, 1/2 teaspoon salt, 1/2 teaspoon white pepper, 1/2 teaspoon cooking wine, 1/2 teaspoon dry starch, 1/2 egg white, 2 tablespoons peanut oil
Method:
1. Remove the sand line of the shrimp, wash it, and use kitchen paper or disinfectant towel to dry the water, and slice the green onion, ginger and garlic;
2. Add green onion, ginger and garlic slices, 1/4 teaspoon salt, white pepper and cooking wine to the shrimp, grasp well, then add dry starch and egg white;
3. After fully grasping evenly, let it stand for 5 to 10 minutes, grab it for a while, and catch it until the shrimp feels sticky; Wash the cucumbers, remove the heads and tails, and cut them into thin slices with a top knife, the thinner the better;
4. Stir-fry the wok, heat the pan with cold oil, add the shrimp including green onions, ginger and garlic, and fry on high heat until the shrimp begin to change color; Add the cucumber slices and 1/2 teaspoon of salt and continue to stir-fry over high heat;
5. Stir-fry until all the shrimp change color and the cucumber slices begin to soften, turn off the heat; Stir-fry evenly and serve.
Stir-fried chicken gizzard with celery
Ingredients: chicken gizzard, parsley, a few wild peppers, 5-6 garlic slices, a little light soy sauce, a little cooking wine, a little starch, a little sugar, a little seasoning salt, a little monosodium glutamate;
method
1. Slice fresh chicken gizzards; Use 1 tablespoon of light soy sauce and 1 teaspoon of starch to grasp the chicken gizzards and marinate slightly;
2. Wash the celery after removing the old leaves and cut it into granules for later use; Cut the wild pepper diagonally into sections, slice the garlic and set aside;
3. Heat the oil in a wok and fry the wild pepper and garlic slices until fragrant; Stir-fry the chicken gizzards, add a tablespoon of cooking wine and stir-fry;
4. Stir-fry the celery grains together, fry them raw, add sugar, seasoning salt, and monosodium glutamate;
Stir-fried pork crispy bones with celery
8 brittle bones; 2 parsley; 8 red peppers; 2 slices of ginger; 6 cloves of garlic; 2 sections of green onions;
Vegetable oil; Salt; Wine; Sugar; light soy sauce; Oyster sauce; cumin grains; cumin powder;
steps
1. Wash the brittle bone plate, chop it into sections, blanch it and quickly cool it;
2. Drain the water and cut into thin slices for later use;
3Finely chop the red pepper, crush the garlic, shred the green onion and ginger, and cut the parsley into sections;
4. Stir up the oil pan, after the oil is hot, add the red pepper, garlic, green onion and ginger shreds and cumin grains and stir-fry until fragrant;
5. Add the crispy bone plate and stir-fry over high heat until the crispy bone plate turns golden brown;
6. Cook cooking wine, light soy sauce, salt, sugar and cumin powder, stir-fry evenly;
7Add the parsley segments, continue to stir-fry over high heat for 1 minute, pour in an appropriate amount of oyster sauce and mix well, and remove from the pan.
Cucumber and pork
Ingredients: 250g pork, 500g cucumber, appropriate amount of oil, half of ginger, 20g of bean paste, 5ml of soy sauce, 10g of starch, appropriate amount of salt, appropriate amount of monosodium glutamate
Method:
1. Peel and wash the cucumber, and cut it into strips with a hob;
2. Cut the pork slices into large thin slices, add watercress, ginger shreds, soy sauce and then add wet starch, grasp the meat slices with your hands, so that the seasoning is evenly pasted on the meat slices;
3. Boil oil in the pot, the oil can be a little more, pour in the meat slices and leave on high heat for half a minute;
4. Shovel up the meat slices and set them aside, leave an appropriate amount of oil in the pot, pour in the cucumber and stir-fry for about a minute;
5. Then pour in the meat slices and stir-fry, add salt and monosodium glutamate and stir-fry.