Stir-fry 9 sauces to save the kitchen white and bid farewell to dark dishes.
1. Sweet and sour poached eggs
List of ingredients: eggs, minced onion and garlic, sugar, soy sauce, aged vinegar, tomato sauce, starch and salt.
Production steps:
1. Fry poached eggs and take them out for later use.
2. Stir-fry minced leek and minced garlic in a pot, add sugar, soy sauce, aged vinegar, tomato sauce and appropriate amount of water, and cook until the soup is thick.
3. Put the fried poached eggs into the pot and cook them gently until the surface of the eggs is evenly covered with soup.
4. Finally, add a small amount of starch water to thicken, and sprinkle chopped green onion before taking out.
2. Kung Pao Ou Ding
List of ingredients: lotus root, peanut, green pepper, minced onion and garlic, soy sauce, aged vinegar, sugar, soy sauce, starch and salt.
Production steps:
1. Dice lotus root, soak it in white vinegar and water for 10 minutes, blanch it for 2 minutes, and take it out for later use.
2. Add peanuts to the pot, stir-fry until the peanuts are cooked, and remove them for later use.
3. Stir-fry shallots, minced garlic and diced green peppers in the same pot, add light soy sauce, aged vinegar, sugar, light soy sauce and appropriate amount of water, and cook until the soup is thick.
4. Put the blanched diced lotus root and peanuts into the pot and cook gently until the diced lotus root is evenly covered with soup.
5. Finally, add a small amount of starch water to thicken, add salt to taste, and sprinkle chopped green onion before serving.
3. Flammulina velutipes with tomato juice
List of ingredients: tomato, Flammulina velutipes, minced onion and garlic, soy sauce and salt.
Production steps:
1. Peel and cut tomatoes, remove the roots of Flammulina velutipes and wash them for later use.
2. Heat the oil in the pan, add chopped green onion and garlic and stir-fry until fragrant, then add tomato pieces and stir-fry until soft and rotten.
3. Add the Flammulina velutipes, stir well, and let the tomato juice be evenly wrapped on the Flammulina velutipes.
4. Finally, add a proper amount of water, cook until the Flammulina velutipes become soft, add a small amount of starch water to thicken before taking out the pot, and add salt to taste.
4. Fish-flavored eggplant seeds
List of ingredients: eggplant, minced onion and garlic, red bean paste, soy sauce, aged vinegar, sugar, starch and salt.
Production steps:
1. Cut eggplant into pieces, soak it in salt water for 10 minute, take it out and drain it for later use.
2. Heat oil in the pot, fry the eggplant until golden on both sides, and take it out for use.
3. Stir-fry minced leek and garlic with red bean paste in the same pot, add soy sauce, aged vinegar, white sugar and appropriate amount of water, and cook until the soup is thick.
4. Put the fried eggplant into the pot and cook it slowly until the eggplant surface is evenly covered with soup.
5. Finally, add a small amount of starch to thicken and add salt to taste.
Cooking tofu according to photos
List of ingredients: old tofu, scallion, soy sauce, oyster sauce, soy sauce honey, clear water starch salt.
Production steps:
1. Cut the old tofu into thick slices and fry it in a pot until both sides are golden.
2. Stir-fry chopped green onion in the same pot, add soy sauce, oyster sauce, soy sauce honey and appropriate amount of water, and cook until the soup is thick.
3. Put the fried tofu into the pot and cook it lightly with soup until the surface of the tofu is evenly covered with soup. Season with salt before cooking.
6. Hot and sour cabbage
List of ingredients: the stems and leaves of Chinese cabbage are sliced separately, and the dried chili with minced onion and garlic is soy sauce, aged vinegar, salt, sugar, starch, cooking wine, chicken essence, sesame oil, pepper granules and chili oil.
Manufacturing steps: 1. Slice the leaves and sides of Chinese cabbage separately.