The taste is tender and smooth
Seasoning for cooking: salt 1 / 2 teaspoon (3 G), soy sauce 2 tablespoon (30 ml), sesame oil 3 drops
Methods: 1) remove the green base of eggplant, wash it, cut it into 1.5cm cubes, put it into a big bowl, put in 3G salt, mix well, and then put it for 10 minutes. Slice garlic, peel and cut ginger.
2) Dice the tenderloin into 1 cm square cubes, put them into a bowl, put in 3 g salt first, and mix with hands for half a minute,
3) Put in cooking wine, egg white, raw soy sauce and stir well, then put in starch and stir well, finally pour in vegetable oil and mix well, marinate for 5 minutes.
4) Marinate eggplant for 10 minutes, grab a handful of eggplant with your hands and squeeze out the water. Do not use the water.
5) Heat the pot. If the iron pot is hot enough to smoke, then pour in the oil. Immediately put in the diced meat and stir fry until it changes color.
6) Pour in the oil, add garlic and ginger, stir fry for 4 minutes,
7) Then add in the soy sauce and stir well. Finally pour in the fried diced meat. Pour in a few drops of sesame oil in the pan.
A good friend of congee
Raw materials: pickled mustard with soy bean
Practice:
1) Peel the peas, put the oil in the pot, put in the red pepper and onion.
2) Stir fry the soy beans with pepper flavor. (don't wait for the pepper to turn into charcoal.)
3) Pour in sauerkraut and mustard, stir fry for 1 minute, add a little water,
4) Continue to stir fry. It will take about 3 or 4 minutes (depending on the quantity).
5) Put salt, chicken essence and a little sesame oil before leaving the pot.
It's suitable for porridge and rice
Ingredients: 500g green bean, 1 bag (100g) of sauerkraut, 100g meat stuffing, 4 pieces of red pepper
Seasoning: 2 tbsp of cooking wine (30ml), 3 tbsp of raw soy sauce (45ml), 100ml of water sugar 1 / 2 tbsp (3G)
Method: 1) put the meat stuffing into the bowl, mix in the cooking wine and marinate.
2) After cleaning, cut both sides with scissors, so it's easier to peel beans. Wash the red pepper and remove the stalk. Slice it obliquely.
3) Put oil in the pot, heat to 70%, add meat stuffing, stir fry until the color changes,
4) Continue to fry with medium heat for half a minute, dry the water in the meat stuffing, and taste better.
5) Wash and dry the frying pan, then heat the oil to 50%,
6) Add the sauerkraut to a small heat, stir fry for 1 minute. After the smell of the sauerkraut comes out, add the Maodou and chili slices, and stir fry for 1 minute.
7) Put in the meat stuffing, mix in the soy sauce, mix with water and sugar, then heat for 2 minutes, and let the soup dry quickly.