material
9 horseshoes, peas, carrots 1 root, oyster sauce 1 spoon, oil.
working methods
1. Slice the materials separately, and diagonally cut the peas into two knives and three sections.
2. After the oil pan is slightly hot, put carrots, peas and horseshoes in the right order. Just use a tablespoon of oyster sauce and a teaspoon of salt as seasoning, and it's OK.
Mix a spoonful of oyster sauce with vegetarian dishes, which is very tasty.
Sauté ed mushrooms with horseshoe red pepper
material
Red and yellow peppers can have 2 mushrooms, 4 to 5 flowers and 4 or more water chestnuts.
working methods
1
Prepare materials and wash vegetables a little, and cut them in the order of mushrooms, water chestnuts and red peppers. Tip: Because you have to cut everything, it is easier to get a lot of juice when you cut the red pepper from the beginning, so put it at the end. (1) Cut off the stem of the mushroom, cut it in half (this will make it easier to cut), and then slice it. (2) Peel and cut water chestnuts and put them on a flow counter and soak them in salt water (if they are cut too small, there will be no sense of existence. Hehe, hahaha, don't be so serious) * Water chestnut tip: After removing the head and tail, it will turn into a tire shape, with a round planer in one hand and a paring knife in the other. It will be much easier to cut while turning the water chestnut, and the schematic diagram is a bit ugly. Smooth face down will make it easier to cut silk. At this time, there should be water chestnuts all over the sky on the dresser. It doesn't matter. There is enough time to deal with it.
2
Pour some oil, throw the red pepper in first, and then clean up the counter. After clearing the table, the red pepper was also spicy for a while. Stir-fry with salt first, then sprinkle mushrooms and water chestnuts, and then stir-fry with salt and spices. The reason why red pepper is sprinkled is because if it is sprinkled after the mushrooms go down, the salty taste will easily concentrate on the mushrooms. The result is that red peppers are not salty enough and mushrooms are too salty. If you like to eat soft, you can heat the red pepper for a long time, or cover the pot and stew it.
three
No water is needed in the process. Stir-fry until the juice comes out, color the mushrooms (dyed the color of red peppers), and then stir-fry for a while (it won't take long). The water chestnut tastes hot and crisp at this time. If you like something softer, you can wait a little longer, or chop a little more when you start cutting.
Stir-fried diced mutton with horseshoe
material
Lamb chop 300g horseshoe 60g tri-color pepper 30g ginger 10g garlic 10g satay sauce 1 tsp curry powder 1/2 tsp oyster sauce 1 tsp cooking wine 1 tsp chicken powder 1 tsp.
working methods
1
Cut the lamb chops into small pieces
2
Cut horseshoe into small pieces, garlic and ginger into pieces.
three
Cut the three-color pepper into small pieces
four
Marinate lamb chops with satay sauce, oyster sauce, cooking wine and chicken powder 10 minute.
five
Heat a wok with high fire, add the lamb chops and fry until the appearance is slightly brown, and remove them for later use.
six
Stir-fry ginger and garlic in the same pot, and then put the lamb chops.
seven
Add water chestnut and stir well.
eight
Add three-color peppers.
nine
Stir-fried diced mutton with horseshoe
Stuffed bamboo sheng with fresh mushrooms and horseshoes
material
8 pieces of bamboo shoots 120g of beans, 2 pieces of fresh mushrooms 180g of chicken spleen mushrooms, 3 horseshoes, a little radish slices 1 teaspoon of Jiang Mo, 2 pieces of ginger? Teaspoon salt sauce seasoning 125mL water 1 teaspoon sesame oil? A teaspoon of chicken powder? A teaspoon of salt? A teaspoon of white pepper 1 tablespoon of cornflour.
working methods
1
Peel the horseshoe and cut it into small pieces. Immerse in water to prevent oxidation.
2
Cut the chicken spleen mushroom into small pieces
three
Cut the mushrooms into small pieces.
four
Wash the beans and fold off the head and tail.
five
Boil a pot of water, add mushrooms and drain with water 1 min.
six
In the same pot of water, put bamboo shoots in water 1 min, and drain.
seven
Put water chestnut, chicken spleen mushroom and winter mushroom into a bowl, add Jiang Mo and salt and mix well.
eight
After the bamboo shoots are watered, they are filled with water chestnuts and mushrooms, and then put on a plate.
nine
Boil water on high fire and steam for 5 minutes.
10
In a wok, heat the right amount of oil with high fire. Add ginger slices, beans and carrots, add salt and some water and stir-fry for 2 minutes.
1 1
Take out the pot and put the plate on the plate in step 5.
12
In a small bowl, mix the sauce and seasoning evenly.
13
Boil the fire and collect the juice.
14
Pour it on the bamboo sheng and vegetables in step 6.
15
Instant success
Stewed peas with horseshoe meat
material
Ingredients: 200g peas, 75g lean pork, 50g horseshoes and 50g carrots.
Seasoning: vegetable oil 30g, cooking wine 10g, salt 2g, monosodium glutamate 1g, corn starch 3g, onion 6g and ginger 3g.
working methods
1. Cut pork, water chestnut (water chestnut) and carrot into cubes with the same size;
2. Cut the onion and ginger into small pieces;
3. Put the dry starch into a bowl and add water to make wet starch for later use;
4. The pot is on fire and the oil is hot;
5. Stir-fry diced meat in a pot until it changes color, add onion and ginger until it is fragrant, then add peas and diced carrots until the peas change color, then add cooking wine, salt and appropriate amount of water, cook until the peas taste, and add diced horseshoe and stir-fry;
6. Put monosodium glutamate and thicken.