Tea dry twice-cooked pork

I seem to prefer to eat more tofu, smoked dried tea and dried a class soy products, these things put together in fried meat stew taste very good. Soy meat will absorb the excess oil flavor and quality, it will not be beany flavor, meat, and the final soup also has a unique taste of soy. So hereby, I will introduce one way to cook the tea dry pork.

• Ingredients:
After the hip tip 200 grams, tea, dried 3, 150 grams of garlic, soy sauce 30ml, soy sauce 15ml, Pixian bean paste 30ml, sugar 8 grams



• Operation:
1. Cut the cooked hip angle into thin slices, and cut the dried tea into small pieces, maybe at about 2 cm square. Besides, cut the leek into diamond-shaped pieces in reserve.

2. Add a little oil in the pot and heat it to 30 percent hot, and then add tea and dry flavor with the fire Chao Chu, and later using a low fire to heat, as well as slowly pouring the bean paste into the pan.



3. Add pork and stir fry until its color becomes red, and then add soy sauce, as well as sugar. Stir well, until the color of the meat has changed, and fat part of the pork starts to become oil;



4. Finally add garlic and mix them well. So now you can turn off the fire



Cooking Tips:
Garlic is easy to cook, after a good Caichao pan into the can before using the pot's heat so garlic is mature enough. Too long period of duplicating would make the garlic become soft rotten and make its color becomes yellow, which is neither good-looking nor delicious.

These pictures took and edited by myself.

INTERVIEW

Hey, which kind of food do you prefer most? Which one is your favorite restaurant that you would like to recommend to your friends? Will you spare some time to learn to cook Chinese food in future? Let’s see how a native speaker answers for these questions. If you are also interested in delicious food, or want to share some DIY food with us, or recommend some restaurants for others. Please do not hesitate to visit this website, and share with us your comments.

INTERVIEW

Hey, have you ever eaten Chinese food？What are the differences between Chinese food and British food? Will it take more time to prepare Chinese food compared to British food? Let’s listen to what the native speaker says about the above questions, do you agree with her or not? Any different opinions, please feel free to contact with me, and you leave your comments or opinions on my website:
http://linjunjun1115.blogspot.com

Lamb Slices with Scallion

The main characteristics of this cuisine:
Mutton Huanen, delicious does not smell of mutton, Wang-oil sauce, fresh food for thought later. The meat is tenderness, slight onion flavor.

In the following, I will give a short introduction of how this cuisine has been cooked.

• Ingredients: lamb (legs) (150 g), green onions (150 grams)
• Seasoning: Vegetable oil (25 g), sesame oil (5 grams) of soy sauce (15 grams), Garlic (15 grams), wine (10 grams), vinegar (5 g), Ginger (5 grams)

• Operation:
1. Lamb with soy sauce, chicken and dried starch grasping mix, marinate for 10 minutes, poured extra sauce, drain backup.
2. Put up fire so as to heat two tablespoons oil in wok until very hot, stir-fried lamb 1 minute, and then pour it into the pot.

3. Fire wok heat 1 tablespoon of oil, into the onion silk, sliced onion, scallion, stir-2 minutes to the wafting aroma. Jiang roasted lamb wok with stir fry, and transferred to white vinegar, sesame oil, as well as white sugar.
4. Wok to stir-fry of all the materials in the flat-bottomed pan for about 2 minutes, and keep up the fire to heat, and at last, just pour into water, starch can thicken slightly.

Healthy tips:
1. Mutton nourishing qi, warm the Yang Wei.
2. Mutton, in addition to rich in protein, but also contains large amounts of vitamin B1, and the onions with the food, can promote its absorption.
3. Dish of replenishing qi and blood, suitable for the infirm consumption.

This picture is took and edited myself.

Porkin Sweet Bean Sauce

This is a traditional Beijing style cuisine. Selected pork tenderloin main material, supplemented by Beijing, "Liu Biju" specialty miso and other condiments, special cooking techniques with the North, "6 explosion," one of the "paste" made cooking.

• Ingredients:
Pork tenderloin 400 grams, egg 1, cooking wine 20 grams, 1 gram of monosodium glutamate, salt 5 grams, wet starch 30 grams, onion, ginger, soy sauce 10 grams, 100 grams of broth, oil and 50 grams.

• Operation:
1. Cut the pork into pieces, and put them into the bowl, adding wine, salt, eggs, starch grasp uniform, that is, sizing.

2. Cut the light blue wire into pieces and put them into the disk. A little slice ginger shoot, take a bowl of onion in the same place, adding water so as to soak into the onion, ginger water.

3. Make a fire so as to heat the pan, refueling, cooked into fried pork will be dispersed to eight mature removed, and then place it on disk drained oil.

4. Put oil into the pan and heated the pan, adding sweetened soybean paste stir into the onions, ginger and water, cooking wine, sugar, non-stop moving fried sweet soybean paste until all the sugar melting, and the sauce begins to stick, it will be put pork income, constantly moving fried, so sweet soybean paste evenly on the pork on a stick..

5. Filled with onion pork on the dish, which will cover the basic onion, and mix them well before you can eat.

This picture is took and edited by myself.

Laba Porridge

It is a long history that people used to drink laba porridge in China. May be it has more than a thousand years’ history. First began in the Song Dynasty. Laba every day, whether in court, his official temple, or Lebanon's people have to make laba porridge at home.Ming Dynasty, the materials, add glutinous rice, ginkgo, walnut, chestnut porridge and so on. To the Qing Dynasty, the custom of drinking laba porridge is also popular. In the palace, the emperor, empress, prince and so on to civil and military ministers, odalisque thanks laba porridge, rice distribution to the various temples, fruits and other food for the monks. In the civil society, every family has to do laba porridge, worship their ancestors; the same time, the family reunion with food, gifts, friends and family. The famous Lama Temple laba porridge, apart from glutinous rice, millet and other grain cereals, but also added a small lamb and butter, congee and noodle sprinkle with red dates, longan, walnut, raisins, Guazi Ren, green their names and so on.
• Ingredients:
50 grams of rice, yellow millet 50 grams, 50 grams of sticky yellow rice, glutinous rice, 50 grams, kaoliang cereals (sorghum, rice sticky) 50 grams, 100 grams of red beans, lotus seeds 100 grams, 100 grams of longan, peanuts 100 grams, 100 grams of chestnuts small red dates 100 grams of sugar amount.



• Operation:
1. Cut the bacon, mushrooms, dried bean curd into small pieces.



2. Boil a pot of water boil and then add the sticky rice, peanuts, mushrooms, bacon, lotus seeds into the water.



3. Bring to a boil after adding the above-mentioned materials, adding jujube, spades, ginkgo, edible fungus.



4. When all the materials have been almost cooked then add the soft tofu, so laba porridge has been ready now.



These pictures are took and edited by myself.

Scallion Enoki mix Dusi

Hereby I will introduce one dish that is easy to prepare but with good taste. Do you want to learn? Maybe you can cook it for your friends some day when they have a visit.

• Main Material:

1.Pork bellies cooked 1 / 4, Flammulina 150 grams of onion a little master.



2. Cooked Pork bellies and green onions shred alternate, respectively. Cut off the roots of flammulina, and then cut them into two sections.



3. Pot of water into the boiling, put the Flammulina Billy to put off after birth, picked up the dry moisture control, and into the basin with the Dusi, the sprinkle with spring onion and ginger.



4. Take a small bowl put into a pinch of salt, soy sauce, sugar, cooking wine, and pepper, mix well by adding a small bowl of water back into the sauce.

5. Another clean wok pour about 3 tablespoons of peanut oil heated to the oil began to smoke, they promptly fell on the Dusi sprinkling of spring onion, then pour sauce into the pot after boiling pour in the Dusi on a delicious Scallion needle mushrooms completed the Dusi



These pictures are took and edited by myself.