Stir-fried diced lotus root with Chili sauce

Production method:

Ingredients: lotus root ham, green pepper and dried bean curd.

Accessories: Laoganma Chili sauce, soy sauce and salt.

Ingredients: lotus root 1 ham 100g green pepper 1 dried bean curd 4 pieces of seasoning: 2 tablespoons of Laoganma hot sauce (30ml) soy sauce 1 tablespoon (15ml) salt 1/2 teaspoons (3g).

Exercise:

1) Remove the pedicels and seeds from the green pepper, wash and dice. Dice ham. Dice dried tofu. Peel lotus root, wash and dice.

2) Heat the wok and pour in the oil. When the oil is 70% hot, pour in diced tofu and stir fry for 1 min until the surface of diced tofu turns yellow. Add diced lotus root and stir-fry for 2 minutes.

3) Add Laoganma Chili sauce, stir-fry the soy sauce and salt evenly, then pour in diced ham and green pepper, and continue to stir-fry for 1 min.

Super wordy:

* * It's a quick dish of Aauto, and it's also the next meal. All the ingredients in the dish can be matched with the existing food combinations around you, but Laoganma hot sauce can't be less, which is the guarantee of taste.

* * Because lotus root tastes sweet, I don't recommend that you use pepper or chicken essence, monosodium glutamate and other seasonings in this dish.

* * Cut the diced lotus root to the end, so as to reduce the contact time between the diced lotus root and the air and not turn black. If the lotus root is diced, it will take a long time to cook. Lotus root is cut into pieces and soaked in water to avoid oxidation and blackening.

* * When eating this dish, it is recommended that you use a smaller bowl than usual when serving rice.

Braised beef and small potatoes

Production method:

Ingredients: beef, potatoes.

Accessories: pepper, garlic, dried onion, coriander.

Ingredients: 500g beef, 300g potato, 50g pepper, 6 garlic, 3 dried onions, 2 parsley roots, peanuts 10.

Seasoning: 3 tablespoons of sweet noodle sauce (45 ml), salt 1/2 teaspoons (3 g), sugar 1 teaspoon (15 ml), sesame oil 1 teaspoon (5 g), dried starch 1 teaspoon (5 ml)

Exercise:

1) Cut beef into pieces with the size of 1.5cm, stir with salt, cooking wine, sweet noodle sauce, white sugar, sesame oil and dried starch, and marinate for 20 minutes. Wash peanuts and soak them in water for 20 minutes.

2) Wash the small potatoes without peeling, and cut them in half (if they are large potatoes, cut them into 3cm pieces). Slice dried onions, eg with onions. Peel garlic and pat it. After washing and removing the pedicle, the pepper is cut into 5 cm long segments.

3) Pour oil into the pan, heat it to 70% heat, add potatoes, continue to fry until golden brown, and then turn over and fry the other side. After frying, put the potatoes aside with a shovel, and fry the garlic, dried onion and parsley roots in oil in a pot.

4) Pour the marinated beef and stir-fry for 2 minutes, then pour it into another pot without adding oil (if the wok is large, there is no need to change the pot). Pour boiling water, add the soaked peanuts, cover and heat until boiling, then simmer for 45 minutes.

5) Before taking out the pot, add the pepper, stir well and turn off the fire. There is no need to continue heating. The remaining temperature of the dish is just enough to heat the pepper and keep the color unchanged.

Super wordy:

* * Small potatoes and dried onions can only be bought in large markets. I bought it in Li Xinyuan vegetable market. Small potatoes 1 yuan 5 kg. The size of the head can refer to garlic and dried onions in the first exploded view. Dried onions look like onions, but they taste stronger than onions.

* * Stir-fry the potato first, which can not only increase its fragrance, but also make the potato shape, no matter how long it is stewed, it will not rot.

* * Coriander roots have a special fragrance when they are washed and used as vegetables, especially when they are fried in oil. Don't leave the stem when you only use coriander leaves at home.

* * No small potatoes, use big potatoes instead. There are no dried onions, use onions instead. There is no pepper hanging, use green pepper instead. There is no beef, use other meat instead. !

Stewed radish with mushrooms and pork belly

Production method:

Ingredients: mushroom, pork, cherry radish.

Accessories: ginger and onion

Raw materials:

20 grams of sliced mushrooms, 300 grams of pork belly, 300 grams of radish, 5 slices of ginger and 7 green onions.

Seasoning: cooking wine 1 teaspoon (5ml) soy sauce 1 teaspoon (15ml) oyster sauce 1 teaspoon (15ml) salt 1 2 teaspoons (3g) sugar/kloc-0.

Exercise:

1) soak the mushroom slices in cold water for 30 minutes and then wash them. The water soaked in mushrooms is filtered to remove impurities for use. Slice pork belly, onion and ginger. Wash radish and cut into pieces.

2) Pour oil into the pot. When the fire is heated to 70% heat, pour pork belly and stir-fry for 5 minutes. When pork belly is oily, pour in radish slices, ginger slices and onion slices and stir-fry for 3 minutes until the water comes out.

3) Add light soy sauce, oyster sauce, salt, sugar and white pepper, pour in sliced mushrooms and a little soup soaked in mushrooms (not half of the food in the pot), cover the pot and simmer for 5 minutes, open the pot, change the fire, collect the soup slightly, and add chicken powder and sesame oil to the pot.

Super wordy:

The key to stir-frying this dish is to stir-fry pork belly with oil first, and then stir-fry radish slices with pork belly oil, so that the taste will be more fragrant. Stir-fried radish slices with water can remove the raw taste of radish, and the taste will not collapse after eating.

* * In addition to this round radish, long radish, which is similar to what white rabbits eat, can also be used to make this dish. By the way, these radishes were all sold with tassels when I bought them. When you come back, the radish is ripe. After the tassels are washed, you can directly mix with salt, vinegar, sugar, chicken essence and sesame oil.

* * Finally, open the lid and collect the soup over high fire, which can make the taste of the dish more intense.

Chili ma chicken

Production method:

Ingredients: chicken, pumpkin, lettuce, pepper and pepper.

Accessories: onion, ginger, Laoganma, lobster sauce, spicy.

Ingredients: Sanhuang chicken 1 pumpkin 200 g green bamboo shoots 1 fresh pepper 100 g dried red pepper 10 scallion 5 ginger.

Seasoning: 4 tablespoons (60g) of sugar 1 teaspoon (5g) of salt 1 teaspoon (5g) of boiled water, 500ml.

Exercise:

1) Wash fresh peppers, soak them in clear water for 30 minutes, then pour out the water and soak them in clear water for 30 minutes.

2) After the viscera of Sanhuang chicken is removed and washed, it is cut into small pieces and drained. Peel the pumpkin and cut it into small pieces. Peel the green bamboo shoots and write them into small pieces. Cut the onion into pieces. Sliced ginger.

3) Pour the oil into the pot, and when it is 70% hot, add the onion and ginger slices and stir-fry until fragrant. Pour in the chicken pieces and stir fry with a shovel. After about 5 minutes, add fresh pepper and dried red pepper, and continue to stir-fry for 2 minutes.

4) Pour in Laoganma Douchi Chili sauce, sugar and salt, stir well, then pour in boiling water (water equals ingredients), cook for 5 minutes on high fire, then pour in pumpkin pieces and green bamboo shoots, stir well, and continue to cook for 5 minutes until the soup is slightly dry.

Super wordy:

* * Pepper powder is sold in Li Xinyuan market, but a large bag of inexhaustible pepper powder can be put in a sealed bag and kept in the refrigerator.

* * Pepper powder is very hemp. It is recommended to soak in clear water several times before use. Or fewer components are used.

* * There is no fresh pepper, you can use dried green pepper instead, but the taste is not so hemp. Ordinary red pepper does not have this hemp taste, so it is not recommended.

* * The meat of Sanhuang chicken is tender. You can cook it next time. Don't worry. You can also use chicken or broiler to cook this dish, but it is not recommended to use native chicken, which is not easy to cook and the incision is hard.

* * Can't eat spicy cheese. You can halve the amount of fresh peppers, dried red peppers and Laoganma Douchi.

* * This dish is spicy and salty, and it tastes very enjoyable. Finally, use pumpkin and green bamboo shoots to make white rice. It is delicious. Be sure to remember that when you eat chicken, it is accompanied by cold beer. If you eat, eat generously and make yourself at home.

Stir-fried winter bamboo shoots with green peppers

Raw materials:

A bag of potherb mustard winter bamboo shoots 200g, a onion and several pieces of chopped pepper 2 tbsp salt 1 teaspoon (5g) sugar 1 teaspoon (5g) chicken essence and a little sesame oil.

Exercise:

1) Wash the winter bamboo shoots, cut them into small dices, blanch them in boiling water for 2 minutes, take them out and drain them for later use.

2) Heat the oil in the wok with a big fire. When the oil is 60% hot, turn to medium heat, add onion slices and diced winter bamboo shoots and stir-fry for 2 minutes, then add chopped pepper and cabbage.

3) Stir fry a few times, add salt and sugar, continue to stir fry for 2 minutes, turn off the heat, and sprinkle a little chicken essence and sesame oil.

Super wordy:

1) pickles sold in different places are different. Remember to add salt properly!

2) When frying bamboo shoots, don't fry them with big fire. Using medium fire can keep bamboo shoots white and tender.

Wei Jia Bao cock

Ingredients: 250g chicken breast, 4 fried peanuts, 50g onion, 2 teaspoons of Jiang Mo (1 0g), minced garlic 1 teaspoon (5g), pepper1teaspoon (5g) and 6 dried red peppers.

Seasoning: salt 1 teaspoon (5g) cooking wine 1/2 teaspoons (3g) dry starch 2 teaspoons (10g) rice vinegar 2 tablespoons (30ml) soy sauce 1 teaspoon (15ml) white sugar 2 teaspoons (15ml).

Exercise:

1) Cut the chicken breast into cubes with the size of 1cm, add salt (1/2 teaspoons), stir the cooking wine and dry starch evenly, and marinate for 5 minutes. Cut onion into small pieces slightly smaller than diced chicken, and cut onion and ginger into powder. Dice the green pepper.

2) Put garlic, onion and ginger into a bowl, and add salt (1/2 teaspoons), sugar, rice vinegar, soy sauce, clear water and water starch to make juice.

3) Heat the pan, pour in oil, add a little sesame oil, add pepper after the oil is cool, and add dried pepper until the pepper is fragrant and slightly darker.

4) Add diced chicken, stir-fry until it changes color, add green pepper, stir-fry for 10 second, pour in the prepared juice, stir-fry over high fire for 1 minute, and then pour in the fried peanuts.

Super wordy:

* * To cook this dish, it is actually more delicious to use chicken legs than chicken breasts. The minced chicken legs sold by Carrefour are ok, and the price is not expensive.

* * This is a dish that needs to be fried quickly, and the juice needs to be prepared in advance for later use. Otherwise, adding seasoning to the pot as usual will prolong the time and harden the taste of diced chicken.

* * To be a kung pao chicken, you must master a 4689 method. Stir-fry diced chicken until it is 4 ripe, add green pepper, pour juice when it is 6 ripe, fry it out of the pot when it is 8 ripe, and pour it into the pot when it is 9 ripe. And the residual temperature 1 will automatically become 10.

Braised chicken rice

Ingredients: chicken breast

Accessories: water bamboo, peas, colored peppers, egg white.

Seasoning: salt, pepper, cooking wine, chicken essence, soy sauce, sugar.

Cooking method:

1. Cut the chicken breast into small pieces, add salt, pepper, cooking wine and egg white, mix well and marinate for 5 minutes, and slice the water bamboo;

2. Pour oil into the pan, stir-fry the chicken until fragrant, add a little oil, stir-fry the peas and water bamboo for a while, add salt and sugar to taste, add chicken and colored pepper, and add soy sauce to stir well.

Features: bright color and rich nutrition.

Fried shredded pork with sweet and sour sauce

Ingredients: Pork tenderloin 300g of auricularia auricula 10 bamboo shoots 200g of chopped green onion 1 tablespoon (1 5g) Jiang Mo 1 tablespoon (15g) minced garlic1tablespoon (1tablespoon).

Seasoning: soy sauce 1 tbsp (15ml), vinegar 2 tbsp (60ml), cooking wine 1 teaspoon (5ml), sugar 1 tbsp (15ml), salt1/2tsp (3g).

Exercise:

1) Shred pork tenderloin. Soak Auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic.

2) Put the shredded pork into a bowl, add water starch and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use.

3) Heat the pan, and pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is discolored and immature. Shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix in the shredded pork.

4) Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and take out when the soup is slightly sticky.

Super wordy:

* * When cutting meat, remember the famous saying "Cut cattle and sheep vertically". In other words, pork should be cut along the texture of the meat.

* * When soaking the fungus, you can sprinkle some starch in the water, which makes it easier to clean the impurities on the fungus.

* * Be sure to mix the juice in advance for later use. When frying this dish, if you put the seasoning bit by bit, it will delay the time and the taste of shredded pork will be different from that of the whole dish.

Kung pao lotus root diced

Production method: main material: lotus root

Accessories: Pixian Chili sauce vinegar, sugar and salt chicken essence

Raw materials:

Lotus root Pixian spicy sauce vinegar and sugar salt chicken essence

Exercise:

1) Peel and cut the lotus root, soak it in clear water for a while, and drain it for later use.

2) Pour the oil into the pot. When the oil is 50% hot, add Pixian Chili sauce, stir fry and add onion.

3) Stir-fry diced lotus root for 2 minutes, then pour vinegar, sugar, a little water and salt in turn, continue heating for 5 minutes, and sprinkle with a little chicken essence.

Sour, sweet, spicy and crisp, well, it's better than the next meal ~ ~ ~ ~ ~

sweet and sour cabbage

Ingredients: 750g of Chinese cabbage, 60g of lard, 8g of salt, 60g of sugar, 4g of monosodium glutamate, 3g of balsamic vinegar, 5g of wet starch, 3g of chopped green onion, 4g of dried Chili festival and 2g of pepper.

Practice: 1. Choose tender leaves of Chinese cabbage, pat them with a knife after removing stems, cut them into cubes, wash them, drain them, marinate them with a little salt, and squeeze out thousands of water for later use.

2. Put salt, sugar, vinegar, chopped green onion and wet starch into a small bowl and make juice.

3. Heat the pot and put lard. When the oil is 80% hot, stir-fry the peppers in the pot, and then stir-fry the dried peppers. When the pepper is brownish red, add the cabbage, stir fry over high fire, and then pour the juice into the pot to eat.

Features: Silver red in color, sweet and sour, spicy and fragrant.

Beef tenderloin wrapped in egg slices

Ingredients: 4 eggs, 300g beef tenderloin, 2 shallots, red pepper 1 piece.

Cooking wine 1 tbsp (1 5ml), soy sauce 1 tbsp (1 5ml), salad oil1tbsp (15ml), starch1tbsp (/.

Exercise:

1) Slice beef tenderloin, pour cooking wine, soy sauce, salad oil and starch, stir well and marinate for 20 minutes. Knock the eggs into the bowl and break them. Add salt and stir for use.

2) Wash and chop the shallots. Wash and chop the red pepper after pedicle removal.

3) Pour the oil into the wok. When the fire is heated to 7 minutes, pour in the beef tenderloin and stir-fry until it changes color. Take it out right away. After cooling slightly, pour in the egg mixture.

4) After the wok is cleaned, pour the oil again. When the fire is heated to 90% heat, pour in chopped green onion and red pepper, and immediately pour in egg liquid and beef tenderloin. Stir in a circle with a shovel. After the eggs are solidified, add vinegar, sugar and chicken essence, stir well and turn off the heat.

Super wordy:

Beef tenderloin refers to beef tenderloin. This part of beef is easy to cook, so it doesn't take too long to process. If cooked for too long, it will make the taste stiff.

Green beans with chopped vegetables and meat.

Raw materials:

Minced pork and fresh kidney beans (green beans)

Seasoning:

Olive vegetables, cooking wine, raw flour, salt, sugar, chicken essence.

Hong Kong Olive Bottled Hong Kong Olive is a special oily pickle in Chaoshan, Guangdong. It is made by boiling green olive with vegetable oil and salt through a special process, and then adding mustard leaves and spices. Dark color, salty taste, smooth and refreshing. Shantou is the best choice.

Accessories:

Garlic, onion, ginger

Method:

1. Remove both ends and old tendons from fresh kidney beans, wash and dice for later use.

2. Cut garlic with a knife or press it into garlic paste with a tool for later use.

3. Add cooking wine, chopped green onion, Jiang Mo and raw flour into minced meat and mix well with olive vegetables as seasoning; Remove the oil pan and fry until cooked.

4. Take the oil pan, stir-fry the minced garlic until wrinkled, and finally add the minced olives and mix well, seasoning and stir-fry.

Reminder:

Drain the oil after the beans are fried, saving time and oil consumption. Seasoning minced meat with olive vegetables, without salt, but pay attention to the dosage; Fried garlic can make this dish fragrant.

Stir-fried bacon with diced pepper smells very dry.

Ingredients: stinky dried meat, Chinese kale, mushrooms, chopped peppers, onions and ginger.

Cuisine: Sichuan cuisine features fresh, slightly smelly and unique flavor.

Material dosage: soy sauce, monosodium glutamate, water starch.

Production method:

1. Slice the rotten dried fruit into strips, slice the bacon, pour the oil into the pot, add the minced onion and ginger, chop the pepper and stir-fry until fragrant, add a little soy sauce, pour the clear water, stir-fry the rotten dried fruit, bacon and mushrooms, stew for 5 minutes on medium heat, open the lid, add the Chinese kale and water starch, and season with monosodium glutamate.

Braised tofu with fish and shrimp sauce

Ingredients: Beidoufu, a box of fresh shrimp, celery 100g, shrimp paste 100g, 1 spoon (15g), 3 slices of ginger, 1 teaspoon of water starch (5ml), 1 spoon (1spoon).

Exercise:

1) Wash the fresh shrimp after removing the shell and sand line. Remove leaves from celery, wash and cut into sections. Wash and slice ginger. Cut the tofu into 2cm pieces, put them in a frying pan and fry them on both sides over medium heat until golden brown.

2) Add a little oil to the pot. When the oil is 70% hot, add ginger slices and stir-fry until fragrant, then add shrimp paste and stir-fry, then add celery and shrimp. At this time, add cooking wine and stir-fry a few times, and then add water, which shall not exceed 1/3 of the ingredients in the pot.

3) Add the fried tofu, cover and cook for 3 minutes, then pour in the starch.

Jade eggplant pot

Ingredients: eggplant and wax gourd 500g, chicken 1 00g, fried salted fish10g, clay pot sauce 30g, celery 50g, green pepper 20g, soup1cup, Shaoxing wine, garlic, chopped green onion, soy sauce and sesame oil.

Practice: 1, choose long eggplant and melon to peel, turn around and remove the tail, and cut into 4 pieces at a time, about 12 cm long.

2. Heat the pot, add oil and heat it to about 60% boiling. Add eggplant and melon strips and fry for about 1 minute until cooked. Pour it out and filter out the oil.

3. Use the remaining oil in the pot, add garlic, celery, pepper and steamed stuffed bun sauce to stir fry until fragrant, then add chicken essence, stir fry evenly, add Shao wine, soup, eggplant, melon strips, the above seasoning and fried salted fish, simmer for a while, add a little cornmeal and add tail oil. Transfer to an earthenware pot, heat until boiling, add sesame oil and chopped green onion, cover and serve.

Fried shredded pork with ginger

Ingredients: two ounces of fresh pork, two ounces of ginger, one green pepper and two inches of onion.

Seasoning: salad oil, yellow wine, salt and vinegar.

[Cooking process]

1, pork, ginger, green and red pepper (cored), onion shredded;

2. Marinate the pork with yellow wine and salt for a while;

3, the oil burned to 80% heat, ginger;

4. Pour the shredded pork, shredded pepper and shredded onion together, stir fry, add a little yellow wine and salt, and drop a little vinegar when taking out the pot.

[Remarks]

This dish is elegant in color. Although it is not thickened, it also has transparent thin juice, which is naturally delicious without monosodium glutamate. Because it is fried by fire, it tastes tender, ginger, pepper and onion are crisp and fat, and shredded pork is mixed with the fragrance of ginger, which is particularly attractive.

Braised tofu with bacon

Raw materials:

Bacon 1 piece of Beidoufu 1 box of shallots, 2 pieces of oyster sauce, 2 tablespoons (30ml), sugar 1 teaspoon (5g), salt 1/4 teaspoons (1g) and white pepper/kloc-.

Exercise:

1) Put the bacon in a cold water pot, cook it for 10 minutes, take it out and slice it for later use. Cut the tofu into 2cm pieces, put them in a frying pan and fry them on both sides over medium heat until golden brown. Wash shallots and cut into sections.

2) Pour some oil into the frying pan. When the fire is heated to 70% heat, add shallots and stir-fry until fragrant. Then pour in bacon and tofu, add oyster sauce, sugar, salt and pepper, stir well, then pour in water (not more than half of the ingredients), cover the lid, stew for 5 minutes on medium heat, open the lid and pour in water starch and stir well.

Super wordy:

Boiling bacon in water for 10 minutes in advance can remove the salty taste and keep the taste soft and tender after frying. Bacon and oyster sauce have a certain salinity, please remember to put salt properly.

Fried beef with sweet beans in oyster sauce

Ingredients: 200g beef tenderloin and 250g sweet beans.

Accessories: soy sauce, dried starch, cooking wine, oyster sauce, onion, salt and oil.

Exercise:

1) Remove the old tendons from the sweet beans, wash them, blanch them with boiling water, soak them in cold water after taking them out, and then take them out and drain them when they are completely cool.

2) Slice beef tenderloin, stir evenly with soy sauce, dry starch and cooking wine, and marinate for 10 minute. Wash the green onions and slice them.

3) Pour oil in the wok. When the oil is 70% hot, add beef slices and stir-fry until 80% cooked, then add sweet beans, add oyster sauce and salt, and stir-fry until cooked.

Features: This dish is green in color, crisp and delicious.

Tips:

Vegetables such as sweet beans, Dutch beans and broccoli should be soaked in cold water as much as possible after blanching. Don't omit this step, otherwise the green color of vegetables can't be maintained.

Spicy fried preserved eggs

Ingredients: preserved eggs (preserved eggs), 2 coriander, 5 red peppers, 2 minced meats, 200g chives, 5g ginger, 2 tablespoons soy sauce (30ml), Laoganma Douchi sauce 1 teaspoon (5ml), salt 1 teaspoon (15g), etc.

Exercise:

1) Put the meat stuffing into a bowl, mix in cooking wine and soy sauce, and marinate for 10 minute.

2) Peel the preserved eggs and cut them into dices. Celery is defoliated, washed and chopped. After removing pedicels and seeds, wash and chop red peppers. Wash onion and ginger and chop them.

3) Pour the oil into the wok, and when the fire is heated to 70% heat, pour the meat and fry it until cooked, and take it out for later use.

4) Add a little oil to the wok, heat it, add chopped green onion and Jiang Mo until fragrant, add chopped celery, chopped red pepper and diced preserved eggs, stir-fry for 1 min, then add the fried meat, add lobster sauce, salt and sugar, stir-fry for 1 min, and then sprinkle with chicken essence and mix well.

Super wordy:

* * This can also replace celery with green pepper, which is also delicious.

* * Laoganma Douchi sauce is available in the supermarket. If you can't buy it, you can use dried lobster sauce, but you should soak it in clear water before using it, otherwise it will be too salty. Also add a proper amount of pepper to improve the taste.

Roasted chicken with green pepper

Ingredients: chicken and green pepper.

Ingredients: cooking wine, soy sauce, pepper, garlic and ginger.

Raw materials:

Broiler 1 ginger, 5 slices of onion, 4 segments of green pepper, one 1 tablespoon of cooking wine (15ml), soy sauce 1 tablespoon (15ml), sugar 1 teaspoon (5g).

Exercise:

1) Remove the internal organs, head and tail, claws, wash and cut into 3cm pieces. Slice ginger and cut onion. Wash green peppers, remove seeds and cut into triangular pieces.

2) Pour the oil into the wok. When the oil is 60% hot, pour in the chicken pieces and stir-fry until the surface changes color. Add ginger slices and onion and stir-fry until fragrant. Cooking wine and soy sauce. After the chicken pieces are colored, pour in a little water, add sugar, salt and pepper, stir fry evenly, and turn to medium heat to burn the chicken (about 25 minutes). Stir-fry the green and red pepper pieces for 2 minutes, thicken the water starch and collect the soup.

Super wordy:

* * In order to be more delicious, consider adding mushrooms such as boletus or dried mushrooms. Soaked water can be used to replace the clear water in the recipe, which is more fragrant and nutritious.

* * As a side dish of roast chicken, you can choose other vegetables you like besides green peppers and adjust them according to your own taste.

Multicolored beef granules

Ingredients: 200 grams of beef tenderloin, 200 grams of peas, half a red pepper, half a yellow pepper, 2 slices of ginger and some dried peppers.

Seasoning: 2 tbsps (30ml) of garlic Chili sauce, cooking wine 1 teaspoon (5ml), soy sauce 1 teaspoon (5ml), dried starch 1 teaspoon (5g), 2 tbsps (30ml) of oyster sauce, and 2 teaspoons of salt12 teaspoon (5ml).

Exercise:

1) Cut beef tenderloin into 5mm cubes, put it in a bowl, pour in cooking wine, soy sauce, spicy garlic sauce and dried starch, and marinate for 10 minute. 2) Peeling peas, washing (or using frozen peas), scalding with boiling water, taking out and draining for later use. Cut the red and yellow peppers into 5 mm square dices. 3) Pour oil in the wok. When it is 70% hot, add dried Chili and ginger slices and stir-fry until fragrant. Then add the beef and stir-fry for 2 minutes. After peeling, add peas and diced red and yellow peppers, add oyster sauce and salt, stir-fry a few times and take out the pan.

Super wordy:

* * You don't have to use spicy garlic sauce, use soy sauce to make wine, and marinate it with dry starch.

* * If there is no red pepper or yellow pepper, don't put it. Fried beef with peas is delicious.