Green pepper and egg
material
4 eggs, 2 green peppers, salt, monosodium glutamate and oil.
working methods
1. Beat the eggs into a bowl and mix well.
2. Cut the green pepper into small pieces (silk is ok, but I like small pieces, which are easy to taste).
3, add oil to the pot, add eggs when it is 70% hot, pay attention to turning over, and don't let the eggs fry yellow.
4. After the eggs are caked, take them out.
5, put a little oil in the pot, add green peppers and stir fry (choose the time to stir fry green peppers according to your own taste).
6. Then add scrambled eggs, break the eggs into small pieces with a shovel, add the right amount of salt and monosodium glutamate, and start the pot.
Shredded vegetable meat
Ingredients: pork belly, pepper
Accessories: pepper, oil, salt, garlic, cooking wine, soy sauce.
Exercise:
1. Wash pork belly and cut into thin slices, wash pepper and pepper, obliquely cut into strips, and mash garlic;
2. Put a little oil in the pot. When the oil is warm, slice the pork belly and stir fry. When the fat oil of pork belly is stir-fried, the meat curls slightly and turns golden yellow, add cooking wine and soy sauce and stir-fry for a while;
3, the last shot of minced garlic and green pepper, continue to stir fry for 2 minutes, add salt to taste and serve.
Fried shredded pork with sweet and sour sauce
material
Pork tenderloin 300g, green pepper 1 piece, carrot 1/4 pieces, winter bamboo shoots 1/2 pieces, and black fungus 6 pieces.
Braised pork seasoning (5ml light soy sauce, 5m cooking wine, 20ml water starch), fish-flavored juice (5ml light soy sauce, 1 5ml vinegar, 45g sugar,1g salt, 20ml water starch), 80ml salad oil, appropriate amount of minced onion, ginger and garlic, and 4-5 Sichuan pickled peppers.
working methods
1, pork tenderloin is cut into filaments and marinated with bacon seasoning for more than ten minutes;
2. Cut green pepper, carrot and winter bamboo shoot into filaments respectively, soak auricularia auricula in soft water, wash and cut into filaments for later use;
3. Mix fish flavor juice for later use, mince onion, ginger and garlic for later use, and mince pickled pepper for later use;
4. Put enough oil in the pot. When the oil is 60% to 70% hot, put it into the shredded pork fire and quickly slide it until it turns white, and remove it for use;
5, put a little oil in the pot, add onion, ginger and minced garlic to stir fry, add spicy powder and spicy powder to stir fry red oil;
6. Add carrots, winter bamboo shoots and fungus and stir fry for 2 minutes. Add pepper and stir well.
7. Add the fried shredded pork and stir well;
8. Pour in the fish sauce and stir well.