1. Prepare half a wax gourd, peel the wax gourd, remove the pulp and cut it into small pieces.
Prepare a tenderloin, cut it into small pieces, and then chop it.
Prepare a green pepper, remove seeds and cut into diamond-shaped pieces; Cut a little Jiang Mo for later use.
2. Burn the oil in the pan, fully slide the pan, pour out the hot oil and add the cold oil, and pour in the wax gourd and stir fry. During this period, pour a small amount of water several times. It will taste better if there is broth. After the wax gourd is fried and discolored, add a proper amount of water, cook until the soup is boiling, add 2g of salt, add a little soy sauce for coloring, cover the lid and simmer for 5 minutes, and stew the wax gourd until cooked.
After 5 minutes, turn to high fire to collect juice, pour minced meat and Jiang Mo and stir-fry until the meat is fragrant, add green pepper slices, add appropriate amount of chicken essence and continue to stir-fry until the green pepper is cut off. Serve. A light and delicious minced meat melon is ready.
1. Prepare a handful of fresh crab-flavored mushrooms, remove the roots and put them in clean water. Wash it twice to clean the impurities and dust on it.
Celery We use small celery, which is more refreshing without old gluten. Cut the larger celery from the middle, cut it into sections and wash it for later use.
Prepare half a red pepper and cut it into shreds for color matching; Cut some chopped green onion and Jiang Mo for later use.
2. Cook the oil in the pot. When the oil temperature is 50% hot, pour in celery and stir-fry for about 1 min. After the celery breaks and turns green, add a little salt, stir-fry it for a few times over high heat and pour it out for later use.
3. Heat the oil in the pot. When the oil is heated, add onion and ginger until fragrant. Add the crab mushroom and stir-fry until the water inside becomes soft and slightly translucent. Pour celery into the pot, add shredded red pepper, add 5g soy sauce and 5g white sugar, stir fry, then add a little water starch to make the juice better adsorbed on the surface of the ingredients, and then pour a little.
1. Prepare two potatoes, scrape the skin clean, cut into thin slices and then cut into filaments, and then soak them in clear water to avoid oxidation and blackening.
Prepare a green pepper, remove the seeds, cut it into filaments, put it with potatoes, wash the potatoes twice, and wash off the starch on them, so that the shredded potatoes taste more refreshing.
Cut some chopped green onion and ginger slices in the same pot and grab a handful of dried peppers for later use.
2. Blanch the shredded potatoes in water: boil the water in the pot. After the water is boiled, pour the potatoes and green peppers into the pot and quickly blanch for 20 seconds. When the potato surface is a little bright, pour it out and rinse it with water several times to prevent the shredded potatoes from becoming soft and brittle.
3. Cook the oil in the pot. After the oil is hot, pour the onion, ginger and dried Chili into the pot and stir fry together. After stir-frying, pour the shredded potatoes into the pot and stir-fry a few times. Add 2g of salt, 2g of chicken powder, and a little sugar to make it fresh. Stir-fry for 20 seconds on high fire, add 5g of white vinegar, pour in a proper amount of chili red oil, stir well, and serve. A crisp and refreshing shredded potato is ready.
1. Prepare a bitter gourd, break it in the middle and remove it. If the pulp is bitter, it must be removed. Slice bitter gourd with an oblique knife and wash it with water.
Prepare half a red pepper and cut it into small pieces for color matching.
Beat 3 eggs in a bowl, cut a little chopped green onion, add a little salt to taste, add a few drops of white vinegar to refresh, and stir with chopsticks for later use.
2. Burn the oil in the pan, pour out the hot oil and add the cold oil after fully sliding the pan, put the bitter gourd into the pan, stir fry quickly with high fire 1 min, cut the bitter gourd, add a little salt, stir fry a few times, then pour out and mix with the eggs to ensure that the fried eggs are as cooked as bitter gourd.
3. Burn the oil in the pot again. After the oil is hot, pour the egg liquid into the pot, stir fry gently until the egg liquid is completely solidified, turn over and pour in the red pepper, and stir fry several times. After the eggs are cooked, pour a few drops of sesame oil, stir-fry them quickly with a spoon, and then take them out of the pot and put them on the plate. A crisp bitter gourd scrambled egg is ready.
1. Prepare a proper amount of mung bean sprouts, wash them with clear water, and control the moisture for later use.
Jiang Mo, cut some minced garlic.
Prepare some onions, cut them into rings and put them together. Grab a handful of green peppers and a handful of dried peppers for use.
2. Seasoning: prepare a small bowl, add 2 grams of salt, a little fresh sugar, 5 grams of white vinegar, and then add some water starch and mix well.
3. Cook the oil in the pot. When the oil temperature is 50% hot, add onion, ginger, garlic, pepper and dried pepper and stir-fry them together to give a fragrance. Then pour in the mung bean sprouts and stir fry quickly for 30 seconds. Stir-fry mung bean sprouts until they are broken, pour in the prepared juice, stir-fry and serve. A crispy and refreshing fried mung bean sprout is ready.
1. Prepare a white radish, peel it, slice it first, then change the knife and cut it into filaments and put it in a pot.
Prepare a peeled carrot, cut it into filaments in the same way, and put it with the white radish. The thinner the silk, the easier it is to taste. Add 3 grams of salt to kill the water in the shredded radish based on the osmotic principle of salt, then squeeze out the water in the shredded radish, dry the residual water on the shredded radish with cotton cloth and put it into a basin.
2. Start to boil the water in the pot, put a colander, spread white gauze on the colander, and cover the pot to boil the water.
Add 10g vegetable oil to shredded radish, and it is not easy to stick between shredded radish. Add 50g flour, mix well and shake well for later use.
3. After the water is boiled and inflated, open the lid, shake the shredded radish on the grate and steam for about 3 minutes.
While waiting, cut chopped green onion and minced garlic and put them in a basin for later use.
After 3 minutes, open the lid, take out the steamed shredded radish and put it in the pot. Add minced garlic and chopped green onion, add 3g of salt and 5g of sesame oil, and shake with chopsticks. Shake it well and you can eat it on a plate. A very delicious steamed shredded radish is ready.