1, boiled asparagus. Ingredients: asparagus, onion, ginger, garlic, millet, vegetable oil, salt, soy sauce and oyster sauce.
First, wash asparagus, cut off the old segments on it, add clean water to the wok, heat it until it boils, put asparagus in blanching water for two minutes, take it out and soak it in cold boiled water, and then put it in a dish with water control.
Chop onion, ginger and garlic, and chop millet and pepper. Pour oil into wok, heat to 60%, add onion, ginger, garlic and pepper and stir-fry until fragrant.
Add soy sauce, oyster sauce and a little salt, stir well, turn off the heat after frying, and cool thoroughly and pour on asparagus.
2, cowpea fried pork slices. Ingredients: cowpea, pork, vegetable oil, salt, soy sauce, soy sauce, sugar, cooking wine, spiced powder and onion.
First, clean the cowpea, remove both ends, and then cut it into sections of about two centimeters.
First, clean the pork, dry the surface moisture, then cut it into filaments, put it in a big bowl, add soy sauce, soy sauce, salt and cooking wine, catch it evenly, then marinate it for 15 minutes to fully taste.
Pour peanut oil into the pot, heat it to 60% heat, add shredded pork and stir-fry until the color turns caramel. At this time, add cowpeas and stir-fry slowly. After one minute, add soy sauce, soy sauce, salt and a little water, and simmer for 5 minutes.
Finally, sprinkle a spoonful of chopped green onion and a spoonful of spiced powder, mix well and serve.
3. Stir-fried celery with green pepper. Ingredients: celery, green pepper, pork, millet spicy, cooking wine, soy sauce, starch, vegetable oil, salt, soy sauce and sugar.
First, wash the pork tenderloin, dry the surface moisture, cut it into filaments, put it in a big bowl, pour in two spoonfuls of cooking wine, two spoonfuls of soy sauce and a little starch, stir well, add one spoonful of oil, and marinate evenly for 10 minute.
Clean celery, remove celery leaves and cut into sections of about two centimeters, then remove pepper seeds from green peppers and cut into sections, and cut millet into pepper rings for later use.
Pour peanut oil into the pot, heat it to 60%, add tenderloin, stir-fry until it changes color, then take it out, then leave a little base oil in the pot, add pepper and stir-fry until fragrant, and then add green pepper and celery and stir-fry for two minutes.
Pour in the fried shredded pork, stir-fry evenly, add salt, soy sauce and sugar to taste, and stir-fry until cooked.
4. Fish-flavored eggplant. Ingredients: eggplant, onion, ginger, garlic, Pixian bean paste, chopped pepper, balsamic vinegar, sugar, chicken essence, delicious, starch and onion.
Wash the eggplant first, then cut it into thin strips, put it in a pot, wash it twice with clear water, then pour off the water, sprinkle some dry starch on the surface and mix well, so that the eggplant surface is covered with a thin layer of starch.
Pour vegetable oil into the pot, heat it to 60% heat, add eggplant and fry until the color turns yellow and soft, then take it out, and put the oil on the surface into the pot.
Cut onion, ginger and garlic into powder, prepare a small bowl, add delicious, balsamic vinegar, white sugar and chicken essence, stir well, then add two spoonfuls of starch and a little water and mix well for later use.
Pour vegetable oil into the pot, heat to 60% heat, add onion, ginger and garlic until fragrant, then add chopped pepper and Pixian bean paste to stir-fry red oil, add eggplant, stir-fry for one minute, and pour in the prepared juice.
When the soup is almost dry, sprinkle a pinch of chopped green onion and stir well to serve.
5, zucchini fried fungus. Ingredients: zucchini, fungus, millet, garlic, soy sauce, salt and vegetable oil.
Put the auricularia auricula into a bowl, soak it in enough water, take it out in 15 minutes, and then rinse it for later use.
Clean the zucchini, remove the head and tail, cut it into thin slices, put it in a big bowl, add salt, stir well, marinate for 15 minutes, and then control the surface moisture to dry for later use.
Cut Xiaomi spicy into Chili rings, peel garlic and cut into powder, pour oil into the pot, heat it to 60% heat, add pepper and minced garlic and stir-fry until fragrant.
Stir-fry zucchini until soft, then add auricularia auricula, add a little salt and soy sauce, and stir-fry slowly over low heat.
Finally, turn to high heat, stir-fry for one minute, then turn off the heat and take out the pot.