Sauté ed shredded pork with Chinese cabbage
Raw materials: Chinese cabbage, lean meat, red pepper, garlic, peanut oil, salt, monosodium glutamate and water starch.
Production method:
1, Chinese cabbage and red pepper are washed and shredded, lean meat is shredded, and garlic is cut into sections.
2. Shredded pork is marinated with a little salt, monosodium glutamate and water starch.
3. Add oil to the pan, stir-fry the shredded pork until it is tender, and pour it out for later use.
4. Put oil in a hot pan, saute garlic, pour cabbage and red pepper until it is broken, add shredded pork, salt and monosodium glutamate and stir-fry thoroughly, and finally pour a little water starch and stir-fry a few times.
Radish and tomato soup
Ingredients: carrots, tomatoes, eggs, shredded ginger, chopped green onion, peanut oil, salt, monosodium glutamate and sugar.
Production method:
1. Peel carrots and tomatoes and cut them into thick slices.
2. Put oil in a hot pot, stir fry shredded ginger for a few times, then stir fry carrots for a few times, inject clear soup and bring to a boil over medium heat. When the carrots are ripe, add tomatoes, add salt, monosodium glutamate and sugar, break the eggs and pour them in, and sprinkle with chopped green onion.
3. Add oil to the pan, stir-fry the shredded pork until it is tender, and pour it out for later use.
4. Put oil in a hot pan, saute garlic, pour cabbage and red pepper until it is broken, add shredded pork, salt and monosodium glutamate and stir-fry thoroughly, and finally pour a little water starch and stir-fry a few times.
Flammulina velutipes and vegetable gall
Raw materials: Flammulina velutipes, Chinese cabbage gall (rape), ham, ginger, peanut oil, salt, monosodium glutamate, oyster sauce and water starch.
Production method:
1. Remove the roots of Flammulina velutipes, remove the old leaves from the vegetable gall, and shred ham and ginger for later use.
2. add water to the pot. When the water boils, pour in a little salt, monosodium glutamate and oil, then add the vegetable gall, blanch until it is just cooked, and take it out for later use.
3. Put oil in a hot pan, add shredded ginger, stir-fry until fragrant, then add Flammulina velutipes and shredded ham, add salt, monosodium glutamate and oyster sauce, stir-fry, pour water starch, and finally pour vegetable gall.