1. Dice the dried incense, dice the pepper and break the eggs with a little salt. It is best to use cold rice or leftovers (the hot rice just cooked is steaming, so you can't fry it).
2. Heat the wok, pour in a little clear oil, stir-fry the green pepper after the oil is hot, then pour in the dried green pepper, add a little salt, stir-fry for a few minutes, then air the fried green pepper to one side of the wok, pour in the egg liquid and stir-fry it with the dried green pepper.
3. Pour the cold rice into the pot and stir fry with dried eggs and green peppers. When frying, press the rice with a spatula, fry it into granules as much as possible, and evenly coat it with oil and salt.
4. When the rice is finally cooked, pour some light soy sauce and color the rice. You can fill it in.
Top2: Spicy Crisp
1. Add egg yolk and softened cream to the sieved powder, grab it into dough by hand, put it in plastic wrap, flatten the package and keep it for more than 30 minutes.
2. Roll the dough into 0.5 cm thin slices, and then cut into small discs with a 3 cm mold.
3. Brush the dough with protein liquid. Bake at 180 and 160 for 20 minutes. (I am 170 degree baking 18 minutes. )
skill
1. When rolling noodles, you can add some hand powder appropriately to prevent the dough from sticking to the rolling pin, which is convenient for operation. Most importantly, after pressing the shape, gently scrape off the 1/3 of the dough with a knife edge (so that the dough can be easily taken out), and quickly put the dough into the baking tray, so as not to destroy its dripping shape! I don't know why, maybe it's because the flour I use is low. According to the formula, 100g low flour, the dough can't be caked, and the flour must be added to 120g ~ ~ At first, I was worried that it would affect the taste of the finished biscuit, but I didn't expect it to be super crisp ~ ~ 3. I can test it with this quantity. I spent 17~ 18 minutes on the first set and 20 minutes on the second set, but magically, in just 2 or 3 minutes, the finished product was baked with a different taste, even more brittle than the first set (it was still a little soft when it was taken out, but the whole biscuit was really brittle after cooling. The second course is starting to get a little crispy. Although its color is darker than the first course, its taste is not as good as the first course. The amount of this paprika powder can be increased or decreased according to personal preference. If someone likes the salty taste of biscuits, they can add 1/4 spoonfuls of salt! 5. protein can brush or not, but I like the effect of brushing ~ 6. If you like, you can also change the Chili powder into various spice powders ~ it will definitely bring you more different surprises!
Top three: Chili sauce
1. Wash all the materials and drain them for later use.
2. Remove the stalks and seeds of pepper made by 1 for later use.
3. Prepare a juicer, put method 1 and method 2 and ointment into it, paste it together, and then pour it into a bowl.
4. Step 3, add mustard and mix well.
Top4: spicy chicken feet
1. Wash chicken feet and chop off toes (I'm lazy, I didn't chop); Clean dried chilies and chop them; Wash the onion and cut it into sections.
(This article is from Teacher Tu's website, please visit for details. )
2. Scald the chicken feet with boiling water to remove blood, rinse them clean, and then put them in a boiling water pot to cook until they are 78% mature, leaving soup.
3. Heat the oil in the wok, add the onion, ginger, pepper, star anise and dried tangerine peel and stir fry.
4. Add chicken feet, boiled chicken feet soup, soy sauce, sugar, salt, cooking wine, etc. Simmer on a small fire and collect the juice on a big fire.
5. Take out the seasoning and put it on the plate. If it is too troublesome, you don't have to go, such as lazy people:)
Top5: Spicy roast chicken wings
1, wash chicken wings and use kitchen paper towels to absorb water.
2. Add 1.5 tbsp cooking wine, 2 tbsp soy sauce, 2 tbsp chicken essence, 2 tbsp chaotian Chili sauce, 3/4 tbsp sesame oil and 1 tbsp honey, mix well and refrigerate for 2 days; Stir with a spoon every other day.
3. Spread tin foil on the baking tray, and put it in step (2). Brush the marinated sauce evenly on both sides of the chicken wings with a brush, and put it in the oven for 20 minutes at 230 degrees.
4. 10 minutes later, brush the marinated sauce evenly on both sides of the chicken wings again, and turn the chicken wings over.
5. Bake and plate.
Top6: spicy revolutionary crisp
1. Cut revolutionary dishes into 4cm long sections for later use.
2. Mix eggs, starch, flour, baking powder, salt and 5g salad oil into a paste.
3. Drag the revolutionary vegetables evenly through the egg paste, fry them in 60% hot salad oil for 3 minutes until golden brown, take them out, control the oil, put them on a plate, and sprinkle with cooked sesame powder, Chili powder and red pepper granules.
skill
trait
Crispy and delicious, spicy and delicious.
Revolutionary cuisine
Overview: Revolutionary cuisine, also known as Chrysanthemum Indicum and Annandai, is a compositae plant. Because of the revolutionary war years, revolutionary veterans used it to satisfy their hunger, so it was named "revolutionary dish". Revolutionary dishes have a faint chrysanthemum fragrance, slightly bitter, and can generally be used to make soup or cold salad.
Nutritional components and health care functions: Revolutionary cuisine contains a variety of vitamins, and has the functions of invigorating spleen, reducing swelling, clearing away heat and toxic materials, promoting qi circulation and diuresis. Revolutionary dishes are spicy and slippery, and people with diarrhea due to stomach deficiency should not eat more.
Hot 7: spicy curry sauce
1. Heat a pan, add salad oil, add all the ingredients A, stir-fry slowly with low heat, and drain the ingredients A. ..
2. Pour the chopped green onion into the recipe 1, stir-fry until the chopped green onion is dark brown, then add garlic paste and ginger paste, stir-fry, add water, tomato sauce, diced tomatoes and salt, stir-fry evenly, and stir-fry until the water evaporates and thickens.
3. Add material C in exercise 2 and mix well.
Top8: Spicy rice.
1. Steam American long rice for later use.
(This article is from Teacher Tu's website, please visit for details. )
2. Chop the dried shrimps and fermented beans respectively; Dice tomatoes; Garlic minced; Slice onion and pepper separately for use.
3. Heat the oil pan, add shrimp, onion slices, minced garlic and pepper slices and stir fry, then add lobster sauce, minced pork, diced tomato, sand tea sauce, fish sauce and pepper powder and stir fry until the juice is collected.