-The whole cooking process:
1. Clean the broken tip of bergamot; Slice dried peppers and chop garlic.
2. Boil the oil in the pot, add garlic and dried Chili and stir-fry until fragrant, then pour in the bergamot tip and stir-fry until fragrant.
3. After the sharp sound of bergamot becomes more and more green, add a little salt to make it, and you can get out of the pot.
Cold peanut food: more than half a carrot, two lettuce and half a bowl of peanuts.
Accessories: 2g edible salt, chicken essence 1g, 3g white sugar, appropriate amount of pepper and dried pepper, 5g white rice vinegar and vegetable oil.
Exercise:
(1) Slice carrots, cut lettuce into short strips, heat oil in a hot pot, pour in peanuts, pour in white rice vinegar, mix well, simmer for 3 minutes, and take it out for later use.
② Pour lettuce and shredded carrot into the pot, soak in clear water for 3 minutes, and keep.
(3) Consume oil again, add dried chili, stir fry, then pour into the pot, add peanuts and materials, add edible salt, chicken essence and white sugar and mix well.
The detailed secret recipe of green pepper shrimp is: prawn 250g, sugar 35g, soy sauce 35g, fresh and spicy juice 6g, oil consumption 12g, rattan pepper 60g, pepper oil 12g, salt 6g, red pepper ring 6g and clear water 600g.
Exercise:
(1) First, the prawns were simply treated, and the whiskers and shrimp lines were removed and kept.
(2) Boil the pot with water, add ginger, garlic and prawns, boil it again, boil it in boiling water for one or two minutes, and then take it out and drink it in cold water. This step is the key to the crispy taste of a dish: prawns should not be caught for a long time, just cook them. Put it in cold water and fold it greatly to make the shrimp crisp, which is worth shelling.
(3) Wash the pot with clear water, rattan pepper and white sugar, and bring it to a boil. Add soy sauce, fresh and spicy juice, salt, pepper and sesame oil, and boil it with slow fire, then turn off the heat. Sure, let it cool.
(4) Pour the prawn into the juice, cover it and put it in the refrigerator for six hours, then serve.