Tricolor Dutch bean
A crisp and valuable dish. I like it because it is beautiful and delicious.
Materials:
Dutch beans, appropriate amount of corn, appropriate amount of red pepper.
Steps:
1. Wash peas and red peppers, and peel corn for half a bowl.
2. Cook peeled corn first.
3. Add onion, ginger and garlic to the wok and stir fry the peas quickly until they are broken.
4. Add corn kernels and red peppers and continue to stir fry. Add the right amount of salt and mushroom essence to taste.
5. Pan and plate
Fried shrimps with broad beans
Materials:
500g of shrimp, tender broad bean 120g, egg 1, salt, monosodium glutamate, cooking wine 15g, pepper 1g, 3g of ginger, 5g of onion, 20g of wet starch and 25g of soup?
Steps:
1. Marinate shrimp with onion, ginger, salt, monosodium glutamate, pepper and cooking wine.
2. Pick out onions and ginger when cooking, paste wet starch and egg white?
3. Peel the broad beans and break them in half. After boiling water, put it in cold water and slice onion and ginger.
4. 3 grams of monosodium glutamate and salt, 8 grams of wet starch and cooking wine, and soup into juice?
5. Leave a little oil when cooking. After the broad beans are quickly fried, put the shrimps in and have a few bites of rice.
6. Pour in the prepared juice, boil the juice and turn it evenly.
Fried lotus root slices with broccoli
Materials:
Lotus root 1, broccoli 1, carrot half, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 tablespoon, proper amount of water starch,
Steps:
1. Peel and slice the lotus root, cut into pieces, soak it in light salt water for 10 minute, and take it out after washing.
2. Cut off the roots of broccoli, break them into small flowers by hand, slice carrots and chop garlic.
3. add water to the pot and boil, add a little salt and blanch the broccoli. When the broccoli turns dark green, take it out, put it in cold water, take it out and drain it. When blanching broccoli, adding a little salt to the water will make broccoli greener. Blanching and cooling in cold water can keep broccoli crisp and tender, and the color will not turn yellow.
4. Boil the water in the pot again, blanch the lotus root slices for 1-2 minutes, remove the lotus root slices, put them in cold water, remove and drain for later use.
Heat the oil in the pan, add minced garlic, saute garlic, add carrot slices and stir well. Add lotus root slices and stir fry 1-2 minutes.
5, add broccoli, oyster sauce, a little salt, stir-fry evenly over high fire, pour in a little water starch, stir-fry evenly over high fire, turn off the fire and serve.
Sauté ed Chinese yam with cabbage
Materials:
200g Chinese cabbage, 200g Chinese yam, carrot 1 segment, proper amount of oil and salt, 2 cloves of garlic, 2 teaspoons of chicken essence1/,and proper amount of water starch.
Steps:
1. Remove the old leaves from the Chinese cabbage, wash it, cut off the older part of the root, peel and wash the yam, and peel and wash the carrot.
2. Cut Chinese cabbage into inches, yam into rhombic slices, carrot into rhombic slices, and garlic into powder.
3. Boil the pot with water, add a little salt and a few drops of oil, blanch the cabbage until it turns dark green, take it out, put it in cold water, take it out and drain it for later use.
4. Boil the water and blanch the yam slices and carrot slices in the water. After the water is boiled, take out the yam and carrot slices and drain the water for later use.
5. Heat the oil in the pan, stir-fry the minced garlic with low fire, stir-fry the minced garlic to give garlic flavor, stir-fry the tablets and carrot slices a few times, stir-fry the cabbage, add salt and chicken essence, stir-fry evenly, pour in a little starch, stir-fry quickly for a few times, turn off the fire and serve.
Fried walnuts with broccoli
Materials:
Broccoli, walnut kernel, garlic, salt, chicken essence
Exercise:
1. Break the broccoli into small pieces and wash it with water.
2. After the water in the pot is boiled, add a little salt and vegetable oil, and then add broccoli.
3. Boil the water for a few seconds, take out the broccoli and cool it in cold water.
4. Cool the oil in the pot and add walnuts. Stir-fry slowly and remove for later use.
5. Put oil in the pot. When the oil is 60% hot, add garlic slices, broccoli and walnuts and stir-fry for two minutes.
6. Finally, add salt and chicken essence to taste and serve.
Fried eggs with cabbage vermicelli
Materials:
Egg 1 Chinese cabbage, half a vermicelli, appropriate amount of onion and garlic, pepper soy sauce, fuel consumption.
Steps:
1, shredded Chinese cabbage and washed.
2. Cook the vermicelli for 3 minutes, remove it and put it in ice water immediately. Shake it with chopsticks when you put it in the pot.
3, onion, minced garlic and pepper are adjusted according to the amount.
4, scrambled eggs, immediately after solidification.
5. Pour in some oil, add minced onion, ginger and pepper, then stir-fry cabbage, add some soy sauce, add vermicelli and eggs, and pour in oil.
Sauté ed cabbage with double mushrooms
Materials:
Lentinus edodes 150g, Pleurotus eryngii 150g, Chinese cabbage 500g, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, oyster sauce 1 tablespoon, and white sugar 1 teaspoon.
Exercise:
1. Prepare the required materials, remove the old leaves from Chinese cabbage and wash the mushrooms.
2. Cut off the roots of Pleurotus eryngii, wash it, and cut the mushrooms into strips for later use.
3. Cut off the root of Chinese cabbage, then cut it into inches, cut the onion into chopped green onion, mince the ginger and slice the garlic.
4. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices to stir fry until fragrant, add mushrooms and Pleurotus eryngii to stir fry with low fire, stir fry mushrooms until fragrant, stir fry in water, stew for 1-2 minutes, and stew mushrooms until cooked.
5. Stir-fry the Chinese cabbage on fire. Stir-fry the Chinese cabbage until it turns dark green. Add oyster sauce and a little salt. Oyster sauce is salty, but personal taste is weak, so you can leave the salt alone.
6, stir fry quickly and evenly, turn off the fire, put out the plate, and a light and delicious dish will be ready.
Hot and sour shredded potatoes
Potatoes, the most common food in daily life, are delicious no matter how they are cooked. This kind of hot and sour shredded potato is essential for most restaurants.
Materials:
Potatoes, two green peppers, 1/4 dried red peppers, three cloves of ginger and garlic, oil, salt, vinegar and Chili oil.
Steps:
1, shredded potatoes, washed with cold water several times to wash off the starch on the surface. Shred green peppers, finely chop ginger and garlic, and cut dried peppers into small pieces.
2. Add shredded potatoes immediately after adding dried peppers.
3. Add salt, Chili oil and shredded green pepper and stir well.
4. Add balsamic vinegar and chicken essence to taste before cooking, mix well and cook.
Fried rapeseed with seafood and mushrooms
Materials:
500g of Lentinus edodes, 250g of rape, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, oyster sauce 1 spoon,
Steps:
1. Cut the roots of the fresh mushrooms, tear them into small flowers, wash them, peel off the rape leaves and wash them. Cut onion into chopped green onion, mince ginger and slice garlic.
2. Add water to the pot to boil, add a little salt, blanch the rape until the color turns dark green, and take it out. When blanching, adding a little salt to the water will make the rape greener.
3. Put it in cold water to cool, and take it out to control the water for later use. After blanching, the rape is cooled with cold water, so that the rape leaves will not turn yellow and the crisp and tender taste of the rape is maintained.
4. Add two slices of ginger to the water in the pot, then boil it again, put the fresh mushrooms in the water, blanch the fresh mushrooms until they are soft, and take out and control the water for later use. Fresh mushrooms will have a unique fishy smell similar to seafood. Generally speaking, adding ginger to boiled water will be more delicious. This is the skill of making crab-flavored mushrooms.
5. Heat the pan with oil, add chopped green onion, Jiang Mo and garlic slices, saute until fragrant, and add seafood and mushrooms and stir fry for 1-2 minutes.
6. Add rape, oyster sauce and a little salt, stir fry quickly and evenly over high fire, turn off the fire and serve.