1, fried lean meat with bamboo shoots
Materials: bamboo shoots 100g, lean pork 100g, one auricularia auricula, one carrot 1 root, one green onion 1 root, four cloves of garlic and two green peppers. Red oil, soy sauce, vinegar, sugar, salt, monosodium glutamate, pepper, ginger powder, dried starch, vegetable oil.
Practice: Shred lean pork and marinate with a little soy sauce and salt for 10 minute. Peel and shred lettuce and carrot, blanch and shred agaric. Shred green pepper and onion, slice garlic. Soy sauce, soy sauce, sugar, vinegar, pepper powder, ginger powder, dried starch, salt and monosodium glutamate are mixed with water to make fish-flavored juice. Add vegetable oil to the pot, heat it, pour in shredded pork, slide it open and fry until cooked. Add green pepper, onion and garlic, stir-fry until fragrant. Add lettuce and shredded carrots and stir-fry until cut. Add red oil and continue to stir fry. Add shredded auricularia and continue to stir fry. Pour in the fish sauce and stir-fry until cooked.
2. Vegetarian fried fresh mushrooms
Ingredients: 200 grams of fresh mushrooms, one green pepper, appropriate amount of onion, two cloves of garlic, one spoonful of soy sauce.
Practice: Wash fresh mushrooms with clear water and drain. Slice pepper and onion separately, and slice garlic. Oil the wok, heat it to 40% heat, pour in fresh mushrooms, stir-fry for about 3-5 minutes, stir-fry until the fresh mushrooms are soft, and add garlic slices to stir-fry until fragrant. At this time, the water in the mushroom gradually dried up. Stir-fry peppers, stir-fry with light soy sauce, and finally stir-fry onion slices. Turn off the heating.
3, home-cooked fried lotus root slices
Ingredients: two lotus roots, three auricularia auricula, half carrot, green pepper 1, lean meat 100g.
Practice: peel and slice the lotus root, soak the fungus in water, add cornstarch 1 teaspoon, wash with clear water, tear into small flowers, peel the carrot, cut the flowers, remove the seeds from the green pepper, cut the lean meat into strips, grab it evenly with oil and cornstarch, and marinate for 10 minute. Heat the pan, put the oil in, and stir-fry the lean meat over high fire. Add some soy sauce. After the lean meat changes color, put it away for use. Re-oil the pan, add carrots and stir-fry until soft. Add black fungus and stir fry a few times. Add lotus root slices and stir fry. Stir-fry and pour in a little water. Stir-fry until the lotus root is raw. Pour in fried lean meat. Season with salt and sugar. Add green pepper and stir well. Add water starch and stir-fry until the juice is dry.