Mushrooms and onions can be eaten together.
Product Name: Sauteed Mushrooms and Onions
Ingredients: 300 grams of fresh mushrooms, 100 grams of onions, 30 grams of vegetable oil, chopped coriander and appropriate amounts of refined onions. salt.
Preparation method:
(1) Wash the mushrooms, blanch them briefly in boiling water, take them out, cut them into pieces with a knife, add some refined salt and mix well, peel the onions and wash them. Then cut them into thin slices.
(2) Heat the wok over low heat, heat the oil, add the mushroom pieces and fry until the skin is slightly crispy, add the onion slices and sauté until cooked, remove from the pan and arrange on a plate, add the chopped coriander and serve.
Characteristics: Rich, appetizing and digestive fragrance, and increasingappetite.
Meat sautéed with onions
2 methods
1 Remove the heads, tails and outer skin of the onions, wash them and cut them them in pieces. strips and cut the meat into wide slices. Use a silk duvet
2. When the oil is hot, put some small onions in the pan and fry them. Once the flavor is released, add the meat. , pour a little cooking wine and brown the meat until it changes color. Add the onions and sauté, add the soy sauce (I like the darker color so I add more) and a little salt, then add a little five spice powder. (if you don't like it you can leave it aside), stir fry until cooked and serve.
Green peppers and onions
Method
1. Wash the green peppers, remove the seeds and cut them into slices.
2. Peel the onions, wash them and cut them into slices. (Cut it to sizesame size as the green pepper, otherwise it won't look good)
3. Crush the garlic into flat pieces.
4. Put some oil in the pan, put the garlic in the pan first, then add the onions and stir-fry.
5. Add green pepper and sauté together.
6. Finally, add appropriate amount of salt and appropriate amount of water, and cook together for a while.
Fried eggs with onions
Instructions
1. Wash the onions, peel and slice them, add a little salt to the eggs and break them. Heat the oil in the pan, pour in the egg liquid and scramble the eggs, then turn them into egg droplets and set aside.
2. Add a little salt to the eggs and break them. Heat the oil in the pan, pour in the egg liquid and scramble the eggs, then turn them into egg droplets and set aside.
3. Pour the base oil into the pan, addingez a few slices of ginger and grated chili peppers (I added the chili peppers to match the colors) when the oil is hot, fry the onions about ten times. , then add salt, chicken essence and stir-fry a few more times.
4. Then cover and simmer to remove the spiciness. After two minutes, remove the lid, pour in the eggs and stir-fry several times.
Cold purple onion
Method
1 Cut the purple onion, cucumber and carrot into thin strips.
2, then soak in salted ice water and refrigerate.
3. After about 10 minutes, drain and add the seasonings.
4. Mix well and put it on a plate. You can seal it with plastic wrap and put it in the refrigerator or serve it directly.
Pork and onion tart
Instructions
1 Put the flour and yeast in a bowl, add water and stirwith chopsticks until the dry powder is gone. visible. Knead it with your hands to make a smooth dough and let it rest for about 20 minutes
2. Rinse the fillet with water and cut it into minced meat. Add salt, chopped ginger and garlic, oyster sauce, light soy sauce and soy sauce to the stuffing and mix well. If you feel that the filling is a little dry, add a little cooking oil and water and continue to mix well
3 Wash the onions cut into fine pieces, add them to the filling of meat and mix well. /p>
4.. Take Take a piece of dough, roll it into a cylinder and cut it into pieces. Sprinkle a little dry powder on the dough to prevent sticking.
5. Take one of the doughs, roll it into a round dough and put the pork and onion stuffing in the center of the dough.
6. Knead the edges and fold them. Knead it as small as possible, place the wrapped tart flatat the cutting board, tap it several times and use a rolling pin to gently roll it into a round pancake
< p>7. Put the oil in the pan and add the wrapped filling. For the tart, with the seam facing up, press it into a flattened shape in the pan, turn over low heat and turn until one side is browned and the tart is golden brown. is inflated.