Homemade food! Let’s do it!

Homemade food! Let’s do it!

1. Spicy shredded chicken:

1. Put the chicken breast in cold water.

2. Remove from cold water and cool down.

3. Tear into shreds when cool.

4. Add 1 spoon of oyster sauce, 2 spoons of light soy sauce, a little thirteen spices and mix well, then add 1 pair of starches and mix well.

5. Dried chili peppers, green peppercorns, and garlic slices.

6. Heat the oil and fry until golden.

7. Add the ingredients and stir-fry until fragrant.

8. Finally, add some salt and white sesame seeds, stir-fry evenly.

2. Crispy quail eggs:

1. Boil the quail eggs, peel them and score them with a few cuts.

2. 1 spoon of light soy sauce.

3. Half a spoonful of dark soy sauce.

4. 1 spoon of oyster sauce.

5. 1 tablespoon cooking oil.

6. Mix well and marinate for 10 minutes.

7. Adjust the fryer to 180 degrees and pull it out after 8 minutes.

8. Sprinkle with barbecue ingredients, roast sesame seeds for another 2 minutes, and sprinkle with chopped green onion.

9. Ready to eat.

3. Braised beef with green onion:

1. Slice 350g tenderloin, add three spoons of light soy sauce, one spoon of dark soy sauce and one spoon of oyster sauce.

2. Mix a little pepper, two spoons of starch, and a little water.

3. Add half a green onion ring.

4. Pour in a small amount of cooking oil and marinate for 30 minutes.

5. Add cold oil to the hot pot.

6. Slide until all colors change.

7. Add the other half of the green onion segments.

8. Add appropriate amount of salt, sugar and chicken essence and stir-fry until the flavors are infused.

4. Enoki mushroom vegetable balls:

1. Carrots, minced meat, chopped coriander, and Enoki mushrooms.

2. 2 eggs.

3. Add onion, ginger and garlic.

4. 1 spoon of oyster sauce.

5. 1 spoon of light soy sauce.

6. Half a spoonful of five-spice powder.

7. 1 teaspoon of salt.

8. 1 pack of small crispy meat powder.

9. Stir evenly.

10. Squeeze into balls with your hands.

11. Heat the oil and fry until golden and crispy. Take it out.

12. It’s ready to serve.

13. Let’s eat.

5. Braised Japanese potatoes:

1. The sauce is in the text.

2. Coat the tofu evenly with starch.

3. Fry until golden.

4. Sauté fungus and green and red pepper.

5. Pour in the sauce and cook until thick.

6. Pour in the tofu and stir-fry quickly.

6. Baked chicken with lemon and salt:

1. Add salt baking powder and a spoonful of oil to two pipa legs and spread evenly.

2. Boil water and steam for 30 minutes.

3. Reserve the steamed chicken soup for later use.

4. Add minced garlic, coriander, spicy millet, half a lemon slice to the bowl, add two sentences of light soy sauce, a spoonful of oyster sauce, add less sugar, pour in the chicken soup and mix well.

5. Remove the bones from the chicken legs and cut into small pieces.

6. Add the ingredients.

7. Fried potato flour:

1. Cook the potato flour, take it out and put it in cold water.

2. Fry the eggs.

3. Fry the ham.

4. Add potato powder, green vegetables and eggs and stir-fry for a few times.

5. Add seasonings (please see the text).

6. Stir well and serve.

8. Pepper, Eggplant and Preserved Egg:

1. Add half a spoonful of salt to the bowl.

2. Two spoons of light soy sauce.

3. A spoonful of balsamic vinegar.

4. A spoonful of pepper oil.

5. Half a spoonful of sugar.

6. Stir a spoonful of oyster sauce evenly.

7. Heat the oil and fry the green peppers over low heat.

8. Fry until the tiger skin color becomes soft.

9. Fry until the tiger skin becomes soft and cut the preserved eggs in half.

10. Pour in the sauce and mash.

9. Garlic chicken wings:

1. Cut 10 chicken wings in half, wash them, add minced garlic, a spoonful of cooking wine, two spoons of light soy sauce, a spoonful of oyster sauce, a small amount Pepper, one can be powdered evenly and marinated for 15 minutes.

2. Add oil to the pot, fry the chicken wings until the surface is golden brown (you can shake off the garlic on the surface when frying to avoid burning!).

3. Add minced garlic, a spoonful of light soy sauce, appropriate amount of salt, sugar and chicken essence and stir-fry evenly.

4. Sprinkle in green and red millet pepper and sesame seeds before serving.