Chicken nuggets with soy sauce, grilled chicken thighs with garlic and tomatoes, haggis pot boys, fried tofu with oyster mushrooms

Chicken nuggets with soy sauce

Ingredients: 2 chicken thighs, 1 green and red pepper, 4 cloves of garlic, 5 slices of ginger, 1 tbsp oyster sauce, 1 tsp cooking wine, 1 tsp cornstarch, 1 tbsp water, 1 tbsp spicy tempeh paste

Method:

1. Remove the bones of the chicken thighs and cut the meat into small pieces. Cut the green and red peppers into small pieces, cut the garlic into thick strips, and slice the ginger.

2. Mix the chicken pieces evenly with marinade and marinate for 20 minutes.

3. Stir-fry ginger strips and garlic slices in the cold oil in the pot until fragrant.

4. Heat 1 tablespoon of oil in a pot, add chicken pieces and stir-fry until browned.

5. Add 1 tablespoon of spicy tempeh sauce and green and red pepper cubes, stir-fry until flavorful.

Grilled chicken thighs with pesto and tomato

Ingredients: chicken thighs, garlic, green onions, tomatoes, olive oil, bay leaves, salt, pepper, mint leaves

method

1. Slice the tomatoes and spread them flat across the plate.

2. Place the chicken thighs on top of the tomatoes and place the chopped green onions and garlic next to the chicken thighs.

3. Sprinkle salt on the surface of the chicken thighs and smear olive oil on the surface of the chicken thighs. Sprinkle the whole dish with chopped basil and pepper and arrange with a few mint and bay leaves.

4. Preheat the oven to 175 degrees into the oven. Bake for 90 minutes.

Haggis pot boy

material

1. Cut the cooked haggis into strips, and cut the lamb blood into thick slices.

2. Heat vegetable oil in a pot, first fry minced ginger, minced garlic, millet spicy and bean paste until fragrant, mix into mutton soup and then add haggis, add Maggi umami juice, add rice wine, sugar and pepper to burn until the haggis is flavored, sprinkle green garlic and drizzle sesame oil, and put it into the pot.

Stir-fried tofu with oyster mushrooms

Ingredients: mushrooms, dried tofu, green pepper (not spicy), carrots, salt, light soy sauce, chicken essence, cooking oil

Method:

1. Tear the mushrooms into thin strips by hand, then rinse them in water, squeeze out the water and set aside; Rinse the dried bean curd and cut into shreds, shred the carrots, and shred the green peppers;

2. Pour oil into the pan, pour in the shredded mushrooms and stir-fry evenly after the oil is hot. Because mushrooms are not easy to cook compared to these ingredients, fry the mushrooms first until soft.

3. Then pour the dried tofu, carrots, and green peppers into the pot and stir-fry evenly, add an appropriate amount of salt, light soy sauce, and chicken essence, and stir well before you can get out of the pot.