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Ingredients: 1 bowl of leftover rice, 2 eggs, 3 slices of bacon, shallots.
5 sprigs, 3 tablespoons flour, 1 tablespoon salt, 1 tablespoon ground black pepper, cooking oil.
Amount. 1. Put the rice in a relatively large bowl.
2. Crack in two eggs.
3. Mix the eggs and rice well.
4. Wash and chop the shallots.
5. Chop the bacon and thaw naturally.
6. Pour the chopped bacon and chives into the rice.
7. Add salt and black pepper.
8. Stir well.
9. Put a few spoonfuls of flour and mix well with your hands.
10. Non-stick pan.
Pour an appropriate amount of cooking oil into it.
Ten. 1. Pat the mixed rice into small cakes and put them in the pot.
Ten. 2. Fry over medium-low heat until golden brown on both sides.
Ten. 3. Serve on a plate at the end and serve.
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Take honey-glazed chicken wings as an example, and here's how to do it:Ingredients: 10 chicken wings; 25 grams of garlic; 15 grams of oyster sauce; 10 grams of soy sauce; honey 15 grams; salt 2 g; 20 grams of cooking wine; 3 grams of sweet peppercorn powder; 1 gram of ground white pepper; 10 grams of hot water.
Excipients: a little white sesame seeds; Appropriate amount of water.
1. Soak the chicken wings for 20 minutes to remove the blood, rinse and drain.
2. Draw 2 3 knives on the chicken wings to make it easier to taste.
3. Add garlic, cooking wine, soy sauce, oyster sauce, honey, salt, sweet paprika and white pepper to the bowl.
4. Pour in hot boiling water and stir well.
5. Pour the mixed sauce into the chicken wings, stir well, cover with plastic wrap, and put in the refrigerator to marinate for a day.
6. After marinating the chicken wings, use kitchen paper to absorb the water on the surface, and only when frying can they be colored. Turn on medium heat, pour a little cooking oil into a nonstick frying pan, and add the chicken wings when the oil is hot.
7. Fry the chicken wings on both sides until golden brown.
8. Add boiling water flush with chicken wings and stir slightly.
9. Cover the pot and simmer over medium heat for 15 minutes.
10. After simmering, turn on high heat to reduce the juice, dry completely, and let the sauce hang on the chicken wings.
11. Remove from the pot and serve.
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Ingredients: 250g pork belly, 200g pepper, 1 green garlic, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence.
1. Wash half a pound of pork belly.
2. Slice the pork belly and marinate the meat with light soy sauce for a while.
3. Prepare the chili peppers and wash them.
4. Cut the pepper and green garlic into sections.
5. Remove the oil from the pan, stir-fry the pork belly until fragrant and bring out the oil.
6. When the pork belly is ripe, it will be put up and set aside.
7. Stir-fry the chili pepper and green garlic in a pot.
8. Wait until the skin of the chili pepper is a little paste, and then fry the meat together.
9. After the pork is cooked thoroughly, add salt and chicken essence to taste, and it is ready to cook.
10. The delicious chili fried meat is ready.
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1. Spicy chicken.
1. Wash the chicken and cut it into 2-75px pieces, add cooking wine and salt, mix well, and marinate for 20 minutes;
2. Slice ginger and garlic, cut green onion and chili pepper into sections;
3. Pour 300ml of oil into the pot and heat it, add the chicken pieces and fry them slightly until golden brown;
4. Heat the oil over high heat, add ginger and garlic slices and stir-fry until fragrant, add chili peppercorns, add the fried chicken pieces and stir-fry, sprinkle in the chicken essence sugar and green onion and stir-fry well.
2. Garlic chicken wings.
1. Take a bowl and pour in light soy sauce, salt, minced ginger, black pepper, bay leaves, and cooking wine to make marinated meat;
2. Cut a few small cuts on the reverse side of the chicken wings, put them in the marinade and marinate for one hour;
3. Mince the garlic;
4. Take the oil pan, put in the marinated chicken wings, pour in an appropriate amount of sugar, and fry until colored;
5. Pour in light soy sauce, stir-fry evenly, then pour in minced garlic and stir-fry until fragrant;
6. Add an appropriate amount of water and simmer. Once the chicken wings are cooked, add salt to reduce the juice.
3. Stir-fried vermicelli with cabbage.
1. Wash and shred the cabbage, soak the vermicelli until soft;
2. Slice the pork belly, slice the green onion, shred the ginger, slice the garlic, and dice the red pepper;
3. Heat the oil, fry the meat slices to get the oil, then add the dried red pepper, green onion, ginger and garlic and stir-fry until fragrant, add dark soy sauce and cooking wine and stir-fry slightly, and then add the cabbage;
4. When the water becomes soft, stir-fry the vermicelli and add salt to let the vermicelli fully absorb the water from the fried;
5. Until the flavor becomes soft, add the red pepper and stir well.
1. Chop the chili pepper and stir-fry the chicken gizzard.
1. After cleaning the chicken gizzards, cut them into thin slices, add minced ginger, red chopped peppers, and marinate in cooking wine for about 20 minutes;
2. Wash the green peppers, remove the seeds and cut into sections, slice the green onions, ginger and garlic;
3. Heat the oil in the pan, after the oil is hot, add the peppercorns, ginger, green onion and garlic and fry until fragrant;
4. Put the marinated chicken gizzards and stir-fry over high heat until they are broken;
5. Add the green pepper cubes and stir-fry, add a little dark soy sauce, fry until the green pepper is broken, put a little salt, and drizzle a little sesame oil.
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Delicious and easy to make for dinner.
It is not advisable to eat full at night, and fried steamed bread slices with eggs and ham sausages, which are delicious and simple.
Tools Raw materials.
moreSteamed bread (1) sausage (1) egg (1) peanut oil Appropriate amount of fine salt A little.
Method steps.
1 6 step by step reading.
Cut the steamed bread into slices, generally five or six slices of a steamed bun is fine. If it is too thin, it will be hard to fry, and if it is thick, it will not be fragrant.
See 1 image remaining.
Pour half a plate of water, take a slice of steamed bread and dip it in, the purpose of this is to fry it crispy. You can take it out as soon as you dip it, otherwise it won't taste good if you soak it. The other pieces are also watered one by one and set aside.
Heat the pan and pour in the peanut oil until the bottom of the pan is full. Sprinkle a little salt, heat the oil for five or six minutes, put the steamed bread slices, and fry over low heat.
Fry one side and fry the other side in turn. Be careful to keep the heat low, otherwise it will be easy to get pasted.
Just fry both sides until golden brown, and it takes a short time, three or two minutes. Turn off the heat and shovel the steamed bread slices onto a plate.
Fry the eggs and ham sausage slices with the remaining oil in the pan. Fry and put one piece on a plate. Serve it to the table! It's really simple and delicious.
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Steamed eggplant with garlic.
Ingredients: 3 purple eggplants, 1 head of garlic, bell pepper, coriander, salt, soy sauce, oyster sauce and vegetable oil.
Production method: 1. Choose a purple-skinned eggplant of the right size, rich in anthocyanins, dietary fiber, which is good for whitening skin and intestinal cleansing.
2. Wash the eggplant and put it in the steamer, cover it and steam it.
3. While steaming the eggplant, peel and chop the garlic into minced garlic, wash and chop the red bell pepper into dices for later use, and cut the chives and coriander into minced pieces for later use.
4. Add an appropriate amount of vegetable oil to the wok and heat it, add half the amount of minced garlic and stir-fry until fragrant, add soy sauce, salt and oyster sauce to season and stir-fry evenly, then add the minced red bell pepper and the remaining half of the minced garlic, stir-fry evenly and then serve, and the seasoning is ready.
5. Divide the steamed eggplant into two with chopsticks and set aside.
6. Then pour the fried seasoning on the eggplant, sprinkle with minced chives and coriander, which is not only a decoration, but also a color and fragrance.
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