First, fried bacon with Coprinus comatus.
Introduction:
This traditional Mid-Autumn Festival dish in Hunan, under the quick-fried cooking, the "salty" and "fragrant" in the bacon gradually penetrated into the Coprinus comatus, making the whole dish taste and taste beautiful. ?
Materials:
Coprinus comatus 100g, bacon? 100g, small red pepper? 50g, green garlic? 30g, fresh ginger? 1 slice, soy sauce? 2 teaspoons (10ml), sugar? 1 teaspoon (5g), chicken essence? 1/2 teaspoons (3g), water starch? 2 teaspoons (10g), sesame oil? 1 teaspoon (5ml), salt? 1/2 teaspoons (3g), olive oil? 20 ml
Exercise:
Wash Coprinus comatus and small red pepper and cut them in half; Bacon slices; Wash the green garlic and cut it into 5 cm long oblique sections; Cut fresh ginger into filaments for later use.
Boil DuPont TM Teflon on fire? Boil the water in the pot for 30 seconds without coating, pour it out and drain it for later use.
At DuPont TM Teflon? Pour a small amount of olive oil into an uncoated pot and heat it with high fire. When the oil temperature is 60%, add shredded ginger, small red pepper petals and green garlic, stir fry for a while, then add Coprinus comatus and stir fry evenly, and add soy sauce, sugar, chicken essence, salt, water starch and sesame oil to stir fry evenly.
Tips:
For fried bacon, I am most afraid of sticking to the pot. Once stuck, it is likely to paste the pot. If Teflon is used with DuPont TM? Don't worry about the pot without coating. Its exquisite coating can not only ensure non-stick pan, but also make the cooked dishes more complete and tangible.
Second, taro bacon pot
Introduction:
Taro is delicious and delicious. After mixing with coconut milk, the sweetness will be unscrupulously dispersed in the air. Fortunately, the thick and delicious bacon stopped the infinite expansion of sweetness in time. Warm, warm, undisguised. Calorie label: The calorie of this dish is 228.25 calories per person?
Materials:
Bacon 100g, taro 300g, ginger slices 3, shallots 1, water 200ml, salt 1 teaspoon (5g), Shaoxing wine 1 spoon (15ml) and coconut juice 300ml.
Exercise:
Cut bacon into 0.5 cm thick slices. Peel taro, wash and cut into 2 cm pieces. Wash shallots and cut them obliquely into 3 cm long sections.
Pour water into the casserole, add bacon slices, ginger slices and Shaoxing wine, bring to a boil with high fire, and then simmer for 30 minutes.
Then put the taro pieces and coconut juice in, cover and simmer for 20 minutes.
Finally add salt and sprinkle with chives.
Tips:
Coconut juice can be finished drinking coconut juice or concentrated canned coconut juice. Coconut juice contains sugar, so there is no need to add sugar when using it. If canned coconut milk is used, it needs to be reduced appropriately, and 1 tablespoon (15g) of white sugar should be added.
You can wear rubber gloves when handling taro. Wanyi's hands and arms will be allergic, and there will be symptoms of redness and itching.
After the taro is cut into pieces, soak it in water first, and then put it in the pot to prevent discoloration.
Third, green bamboo shoots and bacon.
Introduction:
Fried bacon with lettuce, crisp lettuce slices and delicious bacon go well together. ?
Materials:
1 lettuce (cut into rhombic slices), 1 bacon, 5 shallots, 5 garlic slices, 3 ginger slices, 2 tablespoons oil, 3 small peppers, 1 teaspoon Chili powder (added according to taste), 1/3 teaspoons salt.
Exercise:
Cut the lettuce into rhombic slices. Bacon slices. Slice ginger. Cut the onion into sections.
Heat the pan and pour in the oil. Add shallots, garlic slices, ginger slices, small peppers and Chili powder, and stir-fry until fragrant.
Add the bacon, stir-fry the fat part of the bacon until transparent, and then stir-fry the lettuce slices.
Sprinkle a little salt before cooking and mix well.
Tips:
When you buy lettuce, you don't need to buy it too thick, so the cut lettuce is the right size and can be used directly without cutting it again.