Cooking method of melon seed oil: lettuce 100g, lean pork 100g, one auricularia auricula, carrot 1 root, green onion 1 root, four cloves of garlic and two green peppers. Red oil, soy sauce, vinegar, sugar, salt, monosodium glutamate, pepper, ginger powder, dried starch, vegetable oil.
working methods
1. Slice lean pork, add a little soy sauce and salt 10 minute.
2, lettuce, carrots peeled and shredded, fungus water cut into filaments.
3. Shred green pepper, red pepper and green onion, and slice garlic.
4, soy sauce, soy sauce, sugar, vinegar, pepper powder, ginger powder, dry starch, salt, monosodium glutamate, water to make fish-flavored juice.
5. Add vegetable oil to the pot, heat it, pour in shredded pork, slide it open and stir fry.
6. Add green pepper and red pepper, stir-fry onion and garlic to make it fragrant.
7. Add lettuce and shredded carrots and stir-fry until cut. Add red oil and continue to stir fry.
8. Add shredded fungus and continue to stir fry.
9. Pour in the prepared fish sauce and stir-fry until cooked. Tips I don't think there is any trick to cooking. As long as you do it with your heart, you can make a good taste. I seldom specify the amount of seasoning, because I really didn't deliberately calculate it. Every time I do it according to my family's taste, there are few mistakes. This is probably the taste of home.
Cooking method of melon seed oil: stir-fry oolong noodles with soy sauce-flavored cream, 1 packet, 1/2 tbsp salad oil, 1 tbsp cream, 2 large leaves, 1/2 tbsp soy sauce, 1/2 tbsp Lin Wei, 2 tbsp rice wine, a little salt and a little.
working methods
1. Wash and shred the big leaves for later use.
2. Cooked oolong noodles, picked up and drained for later use.
3. Heat a pot, add salad oil, heat until it is hot, add cream until it melts, and add oolong noodles in method 2 to stir fry.
4. Add the seasoning into the pot of method 3 in turn, stir-fry thoroughly, and then turn off the fire. Sprinkle the large leaf silk with method 1 evenly and stir-fry slightly.
Cooking method of melon seed oil: stir-fry diced meat with mustard tuber
Description of recipe calorie: 407 kcal sodium content: 3040mg Main nutrients: vitamin B group, folic acid, vitamin A, vitamin C, iron, zinc, dietary fiber material: lean pork150g, pickled mustard tuber 80g, cold bamboo shoots 50g, cucumber 50g, carrot 30g, 2 green onions and olive oil 65438+. Sugar 1 2 teaspoon, wine 1 teaspoon, soy sauce 1 teaspoon, water1teaspoon, and white powder12 teaspoon.
working methods
1. Dice lean meat, add marinade, stir well, and leave for 15 minutes.
2. Wash the mustard tuber and soak it in water for about 10 minute to dilute the salt, then cut it into granules and drain the water.
3. Dice the salad bamboo shoots, cucumbers and carrots; Wash shallots and cut into small pieces for later use.
4. Take a non-stick pan, put oil in it, saute shallots, and then add diced meat by 1 method and stir-fry until cooked.
5. Add diced mustard tuber, diced bamboo shoots, diced cucumber and diced carrot, stir fry, and finally add seasoning and stir fry evenly.
Cooking method of melon seed oil: stir-fried shrimp with peas. Fresh peas, live shrimp, salt, cooking wine, chicken essence, water starch, olive oil.
working methods
1. Cook fresh peas in a pot, remove and drain.
2. Remove the head and shell of the shrimp, and open the back to remove the intestinal mud. Marinate with a little salt and cooking wine for a while.
3. Put an appropriate amount of olive oil into the wok, and pour the marinated shrimps into the wok and stir-fry until the surface changes color.
4. Add the peas in step 3 and stir-fry for a while.
5. Add the right amount of salt and chicken essence to adjust the taste, pour in a little water starch, and hook it with a thin thicken to serve.