Ingredients: Sichuan bacon150g, celery, lily and strawberry100g each.
Exercise:
1, sliced bacon, sliced celery, washed lily petals, sliced strawberry.
2. Boil the water in the pot, add celery and lily to make oil and water, and add bacon to make boiled water.
3, put 2 tablespoons of oil in the pot, burn to warm oil, and put the bacon in the same pot.
4. Leave the bottom oil in the wok, put the chopped garlic and ginger slices into the wok, stir-fry the main ingredients with the wok, and add salt, monosodium glutamate, sugar and water starch to thicken.
Two: shredded chicken with lily: (Sichuan food)
Ingredients: 3 dried lilies, chicken breast 1, green pepper 1/2, red pepper 1/2, salt 1, 2 tbsp oil.
Exercise:
1. Lily is soaked and drained.
2. Wash and shred the green and red peppers.
3. Wash the chicken breast and shred it along the grain.
4. Heat the oil pan and drain the oil. Stir fry in the following ways: ①, ② and ③. Add salt to thicken it.
5. If you like crispy taste, stir fry quickly, like cooked soft, and stew for 2 minutes.
Three: celery and lily: (home cooking department)
Main ingredients:
1, celery, (thicker and thicker), washed and sliced obliquely. Boil the celery until it is done. The advantage of this is that nutrients are not easily lost.
2, lily, peel off the old skin outside, peel off one by one, the green heart in the middle is bitter, don't. Wash it clean.
3. Ingredients: salt, starch, monosodium glutamate and soy sauce.
Exercise:
Add oil to the pot and heat it to 70% heat. Add the lily and stir-fry slightly. Add boiled celery, thicken a little starch to collect juice, add salt and add two or three drops of soy sauce. Be sure to add less salt and soy sauce. This is a simple method. If you want to add some color, you can cut some carrot slices, cook them with celery and stir-fry them.
Four: Braised Pleurotus ostreatus in oyster sauce: (Zhejiang cuisine)
Ingredients: 500g fresh Pleurotus ostreatus, oyster sauce 1 tbsp, Shaoxing wine 1 tbsp, 30g shredded onion, shredded ginger and sliced garlic, and proper amount of salt, starch and chicken powder.
Exercise:
1. Wash Pleurotus ostreatus, tear it into large pieces, put it in boiling water, take it out and drain it.
2. Take an oil pan, heat the oil, add shredded onion, shredded ginger, sliced garlic and oyster sauce in turn, stir-fry, add Shao wine, add chicken powder and appropriate amount of water, then add Pleurotus ostreatus and salt, and boil. Pleurotus ostreatus is delicious and ripe, and the water starch is hooked.
Five: Pleurotus ostreatus tofu soup: (home cooking)
Ingredients: fresh Pleurotus ostreatus150g, tender tofu150g, Chinese cabbage100g. 3 grams of salt, 2 grams of monosodium glutamate and 5 grams of sesame oil.
Exercise:
1. pedicled Pleurotus ostreatus, washed and cut into pieces for later use.
2. Wash the tender tofu and cut it into thin strips for later use; Wash the rape heart and shred it for later use.
3. Pour 750g of clear water into the pot, bring it to a boil, add sliced Pleurotus ostreatus, yuba and Chinese cabbage, cook until the raw materials are cut off, add salt and monosodium glutamate to adjust the taste, pour sesame oil on it, and put it in a soup basin.
Six: Eggplant in Chicken Juice: (Yunnan-Guizhou cuisine)
Ingredients: eggplant 300g, green pepper 1, red pepper 1, chicken breast 100g, 2 tablespoons of bean paste, half a tablespoon of soy sauce, 2 tablespoons of Shaoxing wine, half a tablespoon of sugar 1, vinegar, and a little of onion, ginger and garlic.
Exercise:
1. Wash the eggplant, cut it in half, and then cut it into 4 cm long sections, each with three or four knives, and the two ends are connected together; Green pepper and red pepper are pedicled and seeded, washed and cut into small pieces.
2. Slice chicken breast, marinate with 1 tablespoon Shao wine, 1 tablespoon oil, half a tablespoon water starch, egg white and a little salt and pepper for 0/0 minute.
3. Mix Shaoxing wine 1 tablespoon, sugar 1 tablespoon, chicken powder, 3 tablespoons of water, half a tablespoon of soy sauce, vinegar and water starch to make a sauce for later use.
4. Heat the wok, add appropriate amount of oil, add eggplant, green pepper, red pepper and chicken slices in turn, slide with oil, remove and drain for later use.
5. Heat the wok again, stir-fry the garlic slices, take out the garlic slices, add 1 tablespoon oil and bean paste, stir-fry the shallot ginger, add the oiled materials and garlic slices, pour in the thicken sauce, stir-fry evenly, pour a little sesame oil, and take off the pan.
Seven: vegetarian fish-flavored eggplant: (Qingzhen cuisine)
Ingredients: 300g eggplant, 2 peppers, 1 ginger, 50g vegetarian minced meat.
Seasoning: 5 tbsp bean paste, salt and seasoning, wine and sugar 1 tbsp.
Exercise:
1. Eggplant is washed and cut into hob pieces, ginger is cut into fine powder, pepper is cut into small pieces, and it is used together with minced meat.
2. Fry the eggplant in hot oil 1 min.
3. Add Jiang Mo, pepper, minced meat and all seasonings and stir-fry until fragrant.
4. Add eggplant and 1/2 bowls of water and stew until cooked.
People who don't like spicy food can only use bean paste without pepper.
Eight: radish bamboo shoots: (Qingzhen cuisine)
Ingredients: 50g of corn shoots, 0g of white radish100g, a little white sesame, and 3 cauliflower. 1/2 teaspoons of white powder, 1/2 teaspoons of sugar,/kloc-0 teaspoons of salt and soy sauce,/kloc-0 teaspoons of wine.
Exercise:
1. Cut the white radish into cylindrical blocks, wash the corn shoots and cut them in half.
2. Cook the 1 bowl of vegetarian soup, white radish, corn shoots, cauliflower and seasonings in a pot, then take out the white radish, corn shoots and cauliflower and put them in a plate.
3. Take half a bowl of white radish soup, boil it, add seasoning vinegar and mix well, thicken it, pour it on the white radish and sprinkle with white sesame seeds.
Tip: White sesame seeds should be fried with low heat (no oil).