Technology: stir-fried peas and bacon. Ingredients: 250g peas.
Accessories: Chaozhou salt mustard tuber 15g, green garlic 15g, cauliflower (sliced carrot) 5g.
Seasoning: 25g of cooked bacon, 25g of cooked Cantonese sausage, 2g of refined salt, 3g of monosodium glutamate, 2g of sugar, 35g of soup, 5g of sesame oil, 5g of wet starch, 5g of Shaoxing wine, 5g of cooked chicken oil and proper amount of peanut oil. Fried peas with bacon are characterized by rich bacon, fresh and salty. Teach you how to cook bacon and stir-fry peas, and how to cook bacon and stir-fry peas 1. Selectively cleaning peas; Chaozhou salt mustard leaves, thin top blade; Remove the roots of green garlic and wash the oblique cut sections; Inclined slices of cooked bacon; Cut the cooked Cantonese sausage diagonally. Mix refined salt, monosodium glutamate, sugar, sesame oil, wet starch and soup into a bowl of juice. 2. Put the pot on the fire, add water to boil, add peas, pickles and chopped flowers, and drain the water with a colander. Cook in a pot, add peanut oil, heat to 50%, add peas, pickles and cauliflower, and drain the oil quickly in a colander. After the pot is adjusted, add the sliced bacon, Guangdong sausage and green garlic, stir-fry with the remaining oil, burn Shao wine, add the peas, salted mustard and cauliflower, pour in the bowl juice, stir-fry over high fire, and pour in the cooked chicken oil. Serve. Dutch bean pickling method introduces the cuisine and its function in detail: recipes for people exposed to ionizing radiation and chemical toxins, and recipes for invigorating spleen and appetizing.
Taste: Salty and salty technology: cooked and fried bacon and peas. Material: Main ingredients: Dutch beans 150g.
Accessories: 50 grams of sausage.
Seasoning: 2g salt, 2g monosodium glutamate, 3g onion, 3g ginger, cooking wine 10g, 40g vegetable oil and 5g starch (pea). Features: bright color, fresh and salty taste. Teach you how to cook bacon peas, and how to cook bacon peas is delicious 1. Wash onion and ginger and cut into powder for later use;
2. Add a proper amount of water to the starch, and stir evenly to form about 10g water starch for later use;
3. Tear off the old tendons of peas and cut them into elephant-eye pieces with an oblique knife;
4. Cut the sausage into pieces with a thickness of 0.3 cm;
Dutch beans and sausages are cooked in boiling water.
6. Fill a spoon with oil, onion and Jiang Mo, add peas and sausages, cook wine, add salt and monosodium glutamate, stir-fry and thicken the spoon.