Nutrition menu for lunch of senior high school entrance examination: shredded pork with water bamboo

Ingredients: water bamboo, tenderloin, green pepper and red pepper. Oil, salt, bean paste, Laoganma, chicken powder, ginger and garlic.

Operation:

1, wash tenderloin, shred and mix well with cooking wine, starch and soy sauce. Peel off the old skin of Zizania latifolia, wash it and cut it into filaments. Wash and shred green pepper and red pepper. Chop appropriate amount of bean paste and Laoganma with ginger and garlic 1 for later use.

2, the pot is hot, put the oil to 70% heat, stir-fry the shredded pork until it changes color, and serve. Stir-fry the remaining oil in the pot, add ginger and garlic until fragrant, add shredded water bamboo and stir-fry for a while, add chopped sauce and stir-fry until fragrant, then add shredded green pepper, shredded red pepper and shredded pork and stir-fry evenly. Add the right amount of salt and chicken powder.

Tips:

1, water bamboo can be soaked in cold water if it is not fried immediately after shredding.

2, shredded pork 1 serve when it turns white, because there is still residual heat behind the dish, and the taste will get old if fried for too long.

Nutritional value: Zizania latifolia Bunge-also known as Zizania latifolia Bunge, Zizania latifolia Bunge, Zizania latifolia Bunge, Zizania latifolia Bunge, Zizania latifolia Bunge, Zizania latifolia Bunge, Zizania latifolia Bunge, Zizania latifolia Bunge, Zizania latifolia Bunge and Green Festival. Zizania latifolia is a common aquatic vegetable and the tender stem of Zizania latifolia.

Pork tenderloin-Pork tenderloin is a tender meat on the inside of the pig spine. Big tenderloin and small tenderloin, big tenderloin is lean meat connected with big ribs and covered with ribs. Usually, the ribs are boned before eating the tenderloin.

Nutrition menu for lunch of senior high school entrance examination: apple jambalaya

Ingredients: white rice (2 bowls), red apples (1), ham sausage (half root), tomatoes (1), parsley (1), eggs (2), chopped parsley (1 spoon).

Seasoning: oil (3 tbsp), salt (1/3 tbsp) and chicken powder (1/2 tbsp).

culinary skill

1. Cut the apple in half, remove the core, cut it into cubes and soak it in light salt water; Beat the eggs into a bowl and break them into egg liquid for use.

2, diced ham sausage, diced tomatoes, coriander to cut into old leaves.

3. Heat 1 tbsp oil, pour in diced ham, stir-fry over low heat until the fragrance overflows, and set aside.

4. Heat the wok with high fire, add 2 tablespoons of oil to heat it, pour in the egg liquid until it is slightly solidified, and add the white rice to stir fry quickly until golden brown.

5. Add 1/3 tablespoons of salt and 1/2 tablespoons of chicken powder to taste, pour in ham, parsley, apples and diced tomatoes and stir well.

6. Sprinkle coriander powder and mix well with the ingredients in the pot. Serve.