Prepare 1 root leek, 1 dish bean sprouts, 1 root carrot, 2 shallots, 2 garlic cloves, edible salt, soy sauce and spiced powder in advance.
① Wash the bean sprouts and pour them into boiling water for cooking 1min. Take them out and cool them with cold water. Drainage. Peel, wash and shred carrots. Pick and wash leeks and cut them into strips. Chop onion, ginger and garlic.
(2) Beat the raw eggs into a bowl, add salt, stir well, heat the oil in the pan, pour in the egg liquid, fry for a long time, and then take out the pan. Leave the bottom oil in the pan, add onion, ginger and garlic, stir fry, pour in shredded carrots and stir fry until it is broken.
(3) Pour bean sprouts and egg pieces, add edible salt, spiced powder and light soy sauce for seasoning, stir-fry evenly, and finally add leeks. Stir-fry until it stops, pour in starch and thicken, pour in a small amount of sesame oil before taking out the pan, and then set the plate.
2, long eggplant recommended recipe-cold eggplant
Prepare 2 blue-purple eggplant, 5 garlic cloves, 3 shallots, edible salt, soy sauce, aged vinegar, sesame oil and pepper in advance.
(1) Wash the long eggplant without peeling, cut off the front and back parts, put it in a pot, cook for 10min, take out the eggplant after steaming, spread it out by hand while it is hot, and pour it into a plate for later use.
(2) Peel garlic cloves, put them into Chu Jiu, add a spoonful of salt and mash them into minced garlic. Peel and clean shallots, chop them, put them into minced garlic, pour a spoonful of oil into the pot, and pour it on shallots, ginger and garlic to arouse the fragrance.
(3) Add soy sauce and rice vinegar, add a little oil pepper if you eat Chili, mix well and pour it on the cooked eggplant strips, then mix well with chopsticks to serve.
3, Flammulina velutipes recommended recipe-steamed Flammulina velutipes with garlic fans
Prepare Flammulina velutipes 1 root, Longkou vermicelli 1 root, 2 millet peppers, 2 shallots, 5 garlic cloves, edible salt, soy sauce, rice vinegar and chopped pepper in advance.
① Tear Flammulina velutipes into small pieces, wash and dry. Soak the vermicelli in warm water, pick it up and dry it, cover it on the bottom of the plate, and put the Flammulina velutipes on it.
(2) Chop the garlic cloves, cut the shallots into chopped green onion, cut the millet into rings, heat the oil in a hot pot, add the onion, ginger, garlic and millet, stir-fry until fragrant, then add the edible salt, soy sauce and rice vinegar, stir-fry, and pour them evenly on the Flammulina velutipes.
(3) Add a spoonful of chopped pepper, spread it evenly, put it in a pot, boil it and steam it for 8~ 10min, and then take it out.
4, green pepper recommended recipe-tiger skin green pepper
Prepare 10 thin-skinned pepper, 1 shallots, a small piece of ginger 1, 4 garlic cloves, edible salt, soy sauce, oil consumption, aged vinegar, white sugar and vegetable oil in advance.
You need to use thin-skinned peppers to cook this dish. It's delicious and very easy to cook. Wash the pepper and remove the pedicle. It's a little spicy if you don't remove the seeds. Chop onions and garlic. Mix a bowl of seasoning juice, put the edible salt, light soy sauce, oil consumption, aged vinegar and sugar into the bowl, and add a little cold water to mix well.
(2) Pour a little oil into the pot, put the pepper into the pot and gently press it with a shovel, which will heat it quickly. When the surface of pepper becomes more and more yellow, budgerigar spots can be cooked.
(3) Leave the bottom oil in the pot, add the chopped green onion and garlic and stir fry, pour in the pepper and stir fry, pour in the fried seasoning juice, open the juice, and then take it out of the pot.