Composition details
Flat powder, lard, soy sauce, pepper, chicken essence, coriander, salt, garlic.
1, put lard in the pot, heat until the oil is hot, turn off the heat, and when the oil is slightly cold, pour in chopped pepper and garlic slices and stir-fry until fragrant ~
2. Pour a little cold water, add salt, soy sauce and chicken essence, and put it into a bowl.
3, another pot, boil boiled powder, put it into the prepared lard bowl, sprinkle with coriander powder and mix well to eat ~
Practice 2,
material
2 handfuls of broad winter flour, half a spoonful of minced garlic, 1 spoonful of minced onion, 2 cucumbers, half a red bell pepper, 2 spoonfuls of garlic-flavored peanuts, a little parsley, 1 spoonful of soy sauce, 2 spoonfuls of white vinegar, 1 spoonful of sugar, 1 spoonful of spicy oil, 1.
working methods
1, Guangdong powder is softened with cold water.
2. Wash the cucumber, cut it into four pieces, cut off the seeds, cut it into sections, and then cut it into filaments.
3. Wash the red pepper and cut it into filaments.
4. Garlic-flavored peanuts are packed in plastic bags and mashed for later use.
5, seasoning: soy sauce 1 tablespoon, spicy oil 1 tablespoon, sugar 1 tablespoon, 2 tablespoons white vinegar, pepper 1 tablespoon, sesame oil.
6. Boil a pot of water, blanch it in winter flour 10 second, take it out, soak it in cold boiled water to cool down, take it out and put it in a conditioning bowl to drain.
7. Add cucumber, sauce, minced garlic and chopped green onion, mix well and serve, sprinkle with chopped flowers and chopped parsley, and serve!
Exercise 3,
material
Whole egg 1, a little salt, auricularia auricula 80g, 2 slices of ham, 3 strips of crab meat, 60g of instant pickled mustard tuber, 2 handfuls of vermicelli (winter flour), 0//2 teaspoons of vegetable oil/kloc, and 65438 soy sauce.
working methods
1: After breaking the whole egg, add salt and mix well, then pour it into a hot pot and fry it into a thin egg skin with medium-low heat.
2: Step 1 Cool slightly and cut into shredded eggs; Blanch auricularia auricula in boiling water, take out, cool slightly, and shred; Cut the ham into shreds; Tear the crab meat strips into filaments; Shred instant mustard tuber (if you use common mustard tuber, you need to soak it in water to remove salt, then blanch it with boiling water and rinse it with cold water)
3: Mix all the ingredients in the sauce.
4: Soak the vermicelli in cold water, add vegetable oil into boiling water, blanch the vermicelli until it is transparent, then take it out, rinse it with cold water and drain the water.
5: After mixing the second step and the fourth step evenly, add the third step and remove them evenly (fully remove the vermicelli to avoid sticking together).
Practice 4,
material
Ingredients: 50 grams of lean pork and 75 grams of vermicelli.
Seasoning: green garlic 25g, onion 10g, ginger 5g, peanut oil 50g, soy sauce 15g, cooking wine 10g, salt 3g and monosodium glutamate 2g.
working methods
1. Chopped pork;
2. Soak the vermicelli in hot water;
3. Wash the onion and ginger and cut into pieces;
4. Wash the green garlic and cut it into small pieces of half a centimeter;
5. Wash the pot and heat it, add oil to warm it, add minced meat and stir fry thoroughly;
6. Add onion and ginger and stir-fry until fragrant, then add 250 ml of cooking wine, soy sauce, salt and soup (or water) to boil;
7. Join fans, and small and medium-sized fires will burn through;
8. Add monosodium glutamate and green garlic.
Practice 5,
material
250g sweet potato vermicelli, low-salt soy sauce 120ml, 55g brown sugar, boiled water 120ml, 45ml vegetable oil and 5g roasted sesame seeds.
working methods
1. Cut the vermicelli into small pieces and put them in a deep dish. Then pour hot water for soaking 10 minute and drain.
2. Mix soy sauce, brown sugar and boiled water, pour it on the drained vermicelli and soak for 2 minutes.
3. Pour the vegetable oil into the pot, heat it on medium heat, and pour the mixture of vermicelli and soy sauce and stir fry for about 5 minutes. Sprinkle some sesame seeds before eating.