Which Aauto faster dishes are easy to use, bright in color and delicious? Mung bean minced meat food: mung bean, minced meat, shallot, ginger, garlic paste, millet spicy, salt, sugar, soy sauce, oyster sauce, rice wine, glutinous rice flour and oil. The production steps are as follows: put water into a pot to boil, add a small amount of edible salt and a small amount of vegetable oil, and add water to the green beans until the color turns green. The edible salt has the function of protecting the color, and the oil can make it green.

When the color becomes darker, take it out, put a little oil in the pot, stir-fry the meat foam to make it fade, and cook the wine to remove the fishy smell. At this time, add soy sauce. If you like darker colors, you can add a little soy sauce.

Stir-fry green beans with plenty of water, add oyster sauce and a little sugar to taste, and finally thicken cassava starch with water and stir well. Adding a little starch can make the juice and vegetables more compatible.

Green pepper food from tiger skin: four peppers, lobster sauce 15g, ginger foam 15g, mashed garlic 20g, 2 tablespoons of soy sauce, vinegar 1 tablespoon of soy sauce, sugar 1 tablespoon, and corn flour/kloc-0.

The production steps are as follows: first, mix a bowl of juice with soy sauce, white sugar, soy sauce king, corn flour, vinegar and water, prepare a bowl of juice, remove seeds from peppers, pat them evenly with a knife, cut them into sections, put a small amount of bright pot in a wok, pour in peppers, stir-fry the peppers until both sides look like tiger skins, and press them with a spoon while frying.

Leave the bottom oil in the pot, put the lobster sauce into the water, stir-fry the ginger and garlic with slow fire, add the pepper and stir-fry evenly, then add a bowl of better juice and stir-fry evenly, and then take out the pot.

Stir-fried dry green pepper: dried bean curd, pepper, pepper, string pepper, garlic, ginger and onion, a spoonful of Pixian bean paste, a spoonful of soy sauce, a spoonful of oyster sauce, a proper amount of sugar and salt, and a spoonful of chicken essence.

Practice: Wash and cut dried bean curd, green pepper and pepper, wash and cut garlic, ginger and onion, put the reserved dried bean curd into a pot and cook for one minute, remove the reserved pot and boil the oil, add onion and garlic and stir fry for one minute, then pour in dried bean curd and stir fry until it is 7 minutes cooked, add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of monosodium glutamate and salt sugar and stir fry evenly.

Stir-fried Clam Clam with Flower Shell, 2 onions, 2 ginger, 2 garlic and 2 green peppers, soaked in soy sauce, soy sauce, rice wine, Pixian bean paste, corn flour and Clam Clam with salt and sesame oil for 2 hours, spit out sand, wash, cook in cold water for 2 minutes, and drain.

Seasoning: rice wine 1 spoon soy sauce, 2 tablespoons soy sauce 1 spoon soy sauce 1 spoon oyster sauce 1 spoon cornmeal, 2 tablespoons water, and mix well. Saute shallots and garlic in the pan, add bean paste and stir-fry Chili oil, add clams and stir-fry evenly, add sauce and stir-fry until fragrant, and add green peppers and shallots and stir-fry evenly.

Raw materials of hand-torn cabbage: half a cabbage, four cloves of garlic, four dried peppers, pepper 10 slices, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce 1 tablespoon, 2 tablespoons of aged vinegar, and sugar 1 tablespoon. Cabbage is broken into small pieces by hand. Stir-fried lamb liver with garlic cloves and chopped dried peppers for later use. Pour soy sauce, aged vinegar and sugar into a bowl and mix well.

Put oil in the cold pan, add pepper, pepper and garlic and stir-fry until fragrant. Pour in the cabbage and stir fry quickly. When the cabbage is soft, pour in the prepared juice, stir-fry for a while and then take it out of the pot. This taste is too fragrant.