Tiger Skin Stir-Fried Peppers
Ingredients
Fritillary bulb 10g
Snow Pear 1 piece
Rock sugar 20g
Appropriate amount of purified water
Instructions for making steamed pear with fritillary bulb
1. Ingredients
2. Peel and cut the snow pear into small pieces
3. Wash the fritillary bulb and put it in
4. Add an appropriate amount of rock sugar to the ingredients
Sharp Chili pepper 12 pieces
Oil as needed
Salt as needed
Vinegar as needed Appropriate amount
Sugar as needed Appropriate amount
Soy sauce in small quantity A little soy sauce
Soy sauce A little
Instructions for making spicy stir-fried peppers
1. Wash the chili peppers and prepare them
2. Heat a wok with a little oil, then place the chili peppers in it and fry until both sides have "tiger skin"
3. Add a little soy sauce
4. Add a little dark soy sauce
5. Add a little salt
6. Add a little sugar
7. Add a small amount of water
8. Large Fire Open
9. Serve the cooked chili peppers out of the pot and prepare to plate them
10. It's ready, tiger skin!
11. That should be enough for today, right? Haha
12. The taste is also quite good
Tips
When stir-frying the chili peppers, make sure to fry until both sides have "tiger skin", otherwise they will not be fully flavored.
5. Purified water
6. Set time for one hour ingredients
Pork Rib 50g
Hotpot Meatballs 200g
Doubanjiang Sauce As needed
Hotpot base as needed
Shiitake mushrooms As needed
Bean curd sheet In small quantity
Leaf tofu As needed
Shiitake mushrooms As needed
Crabstick As needed
Pork bone broth cube 1 box
Green onions as needed
Ginger as needed As needed
Garlic as needed
Dried red chili peppers as needed
Red Jujubes 5 pieces
Spinach As needed
Shrimp As needed
Hotpot with spicy flavoring sauce
1. Prepare the ingredients: clean the green vegetables, shiitake mushrooms, crabstick, jujubes and dried chili peppers;2. Clean the pork rib meat and shrimp, then defrost them; 3. Get ready with tofu sheet, dried chili peppers Green vegetables, shiitake mushrooms, etc.4. Chop green onions, ginger, garlic
5. Slice the pork rib meat and marinate it with cornstarch, dark soy sauce, and chopped green onions
6. Heat oil in a pan, then add one tablespoon of Sichuan red bean paste and one spoon of hotpot base, stir-fry until fragrant and red oil is produced7. Add the chopped onions, ginger, garlic
8. Pour water into the pot, add jujubes
9. Add pork bone broth cube
10. Add dried chili peppers
11. Add shiitake mushrooms
12. Add half of the meatball
13. Pour in the marinated pork rib and shrimp, stir with chopsticks
14. Get ready to boil the green vegetables, spinach, tofu sheet, leaf tofu, shiitake mushrooms, etc., add them when boiling and eat as you cook for a fresh, spicy, and savory taste
Tips
After putting in the pork rib meat, it should be eaten immediately; first eat the meat before adding other ingredients.
Butter
20g fine sugar
55g low-gluten flour
Hazelnuts
25g 45g
Cocoa powder as needed
Powdered sugar as needed
Instructions for making hazelnut cocoa balls 1. Prepare the ingredients
2. Mix well to form a fine powder
3. Soften the butter in a large bowl and loosen it with a spatula
4. Mix cocoa powder and
flour
, sift them into the softened butter
5. Lightly mix
6. Pour the hazelnut powder prepared in step 27. Knead to form a dough 8. Divide it into balls of about 8 grams each
9. Roll them into balls and place them on a baking tray
10. Place in the oven at 170 degrees, middle layer, top heat, bottom heat, bake for about 20 minutes, turn off the oven but let it sit for another 10 minutes
11. Take out of the oven
12. Dust with powdered sugar on the surface
Tips
Meng teacher said that if there is no hazelnut powder, you can use almond as a substitute, but then it won't be called hazelnut cocoa balls anymore.The dough pieces should not be too large to ensure they cook through properly. Meng teacher also suggested refrigerating the dough to rest, which we skipped here.
It feels like the weather is cold and the dough is not as sticky or soft and easy to shape.
Taro
Oil as needed
Salt as needed Shaoxing wine as needed Soy sauce as needed Carrot
As needed
OnionAs needed
Celery 300g
As needed
Pork
As needed
MSG as needed
Radish As needed Onion
As needed Celery
As needed Rice for taro
As needed 1. Clean the celery, carrot, onion, pork, and taro, then cut them into small pieces,
2. Rice
Rinse the rice once, drain the water.
3. Heat oil in a pot, add pork pieces and fry until slightly golden.4. Add Shaoxing wine and dark soy sauce, then add taro, carrot, celery, onion pieces, and stir-fry over high heat until vegetables are soft. 5. Add rice and continue to stir-fry over high heat until the rice is dry.
6. Pour in an appropriate amount of salt.7. Add a little more water than usual for cooking rice. 8. Press the rice button on the electric cooker.
9. After the program ends, open the lid and season with MSG to taste.
Tips
The pork should be fatty and lean in order to prevent sticking during stir-frying and for a richer flavor.
Five-layered meat Garlic sprouts Black fungus
Oil as needed Salt as needed Sichuan red bean paste as needed
Instructions for making garlic sprout and black fungus stir-fried pork belly
1. Boil the fatty pork belly in water until a skewer can easily pierce through without any blood water flowing out.
2. Prepare the garlic sprouts, black fungus, and other ingredients.
3. Cut the pork belly into pieces.
4. Heat oil in a wok, add the pork belly and stir-fry until golden brown. 150g
5. Add garlic sprouts, black fungus, and other ingredients, then continue to stir-fry over high heat. 400g
6. Season with salt, but use less since Sichuan red bean paste already has some salt content. 50g
7. Serve the stewed pear soup
Tips
Fritillary bulb can be soaked beforehand for better results.
The of Garlic Fragrant Black-Ear Mushroom Stir-Fried Pork Belly
1. Put the skin-on pork belly that you bought into water and cook until a skewer can easily pierce through.Blood water should come out.
2. Let the stir-fried pork cool down and slice it.
3. Clean the garlic sprouts and cut them properly.
4. Heat oil in a pan, then stir-fry the pork belly.
5. Add and stir-fry.
6. Add black-ear mushrooms and stir-fry.
7. Finally, add garlic sprouts.
8. Gently stir-fry until done.
9. Serve in a dish once completed.
10. Garnish and serve,
11. A delicious and hearty Garlic Fragrant Black-Ear Mushroom Stir-Fried Pork Belly is ready. A very tasty and filling famous Sichuan dish..
Tips
First add oil, then stir-fry the meat,and then stir-fry the, black-ear mushrooms, and finally the garlic sprouts. This order should be followed. Be cautious to use less salt as the already contains salt.
Note that can be pre-soaked if needed.
8. Done Cooking Snow Pear Soup
Tips
Cannons can be soaked in water if necessary.
