(1) Minced meat 150g, Hangzhou pepper 30g, Xiaomi pepper 10g, onion, ginger and garlic 30g, sour beans 40g, kohlrabi 20g, mustard tuber 15g, soy sauce 15g, and sugar 65438+5g.

(2) Stir-fry minced meat in the oil pan. After the cooking wine is deodorized, add onion, ginger and garlic and stir well.

(3) Add sour beans and kohlrabi, and stir well. Add mustard tuber and stir fry. Add soy sauce, soy sauce and sugar and stir well. Finally, add green and red pepper rings and stir well.

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Sautéed Tofu, Home Style

(1) 500g tofu, auxiliary materials, appropriate amount of red pepper, seasoning, 1 tablespoon Pixian bean paste, 2 tablespoons soy sauce, half a spoonful soy sauce, 1 tablespoon oyster sauce, appropriate amount of starch, a little salt, appropriate amount of chopped green onion, appropriate amount of minced garlic, appropriate amount of chopped green onion and salad oil.

(2) Adding a little salt to boiling water and soaking in tofu for a while can further increase the toughness of tofu. Cut the soaked tofu into small pieces for later use.

(3) Mix starch, soy sauce, soy sauce, oyster sauce and salt with a little water to make a bowl of juice.

(4) Pour a proper amount of salad oil into the wok, add chopped green onion, minced garlic and red pepper and stir-fry until fragrant. Add a spoonful of Pixian bean paste and stir fry in red oil.

(5) Pour the bowl of juice into the pot. Add tofu, boil and simmer for ten minutes. Add water starch to thicken. Sprinkle chopped green onion on the pot.

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Cowpea with minced meat

Cowpea horn 500g,

Auxiliary materials, proper amount of pork,

Seasoning, red pepper, chopped green onion, ginger slices, garlic, salad oil, Pixian watercress, moderate amount of soy sauce, moderate amount of cooking wine, a little salt, a little chicken essence and a little starch.

2) Stir the pork into minced meat with a meat grinder. Add a little chicken essence, salt, cooking wine, soy sauce, soy sauce and starch to the meat stuffing, stir well, and then pour in the right amount of oil to marinate for a while. Slice onion, ginger and garlic for later use. Shred red pepper for later use, and replace chili pepper with millet pepper. Cut the cowpea horn into small pieces. Add water to the pot and bring to a boil. Pour in the cowpea horn and blanch it. When the cowpea horn turns green, take it out. Remove the beans and put them in cold water for later use.

3) Add a proper amount of salad oil to the wok, add onion, ginger and garlic when the oil is hot, and add a spoonful of Pixian bean paste to stir-fry red oil.

4) Add minced meat and stir-fry until it changes color. Pour in the beans and stir-fry with soy sauce. Finally, add the red pepper and stir fry for a while. Turn off the fire and get out of the pot.

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