Materials:

1 winter flour, 60g chicken, 1/4 shredded onion, 1/2 shredded red pepper, 3 asparagus, 1 spoon minced garlic, 60CC coconut milk, 250CC broth, 1 spoon red curry and 65438 spoon oil curry.

Exercise:

1. Soak the winter flour in clear water for about 20 minutes, and drain the water; Cut the chicken into strips; Cut red pepper into strips; Remove the hard head of asparagus and cut it into sections for later use.

2. Heat the oil pan, stir-fry minced garlic and onion with low fire, add chicken strips and stir-fry with high fire, then add seasoning and cook until the soup boils, add winter flour and stir-fry with low fire until the soup is slightly dry, then add asparagus and shredded red pepper and stir-fry for a few times until it tastes delicious.

Fried winter noodles with shredded pork

Materials:

3 mung bean vermicelli, shredded pork 100g, Chinese cabbage 150g, shredded auricularia 30g, minced garlic 10g, onion 10g, broth 100g, and spicy bean paste 1.

Exercise:

1. Wash and drain pork shreds, add all marinades and mix well, marinate for about 10 minute; Wash the cabbage and cut it into thick shreds for use.

2. Boil mung bean vermicelli in boiling water for about 1 min, and take it out for later use; Blanch 1 shredded Chinese cabbage in a pot, remove and drain for later use.

3. Heat the wok and add 2 tablespoons salad oil to heat it. Stir-fry minced garlic and scallion in medium fire, add shredded pork with method 1, stir-fry until the color turns white, add shredded black fungus and spicy bean paste, stir-fry until the fragrance overflows, and pour in broth to boil.

4. Add the mung bean vermicelli from Method 3 and stir fry, then add the remaining seasoning and shredded Chinese cabbage from Method 2 and stir fry evenly until it is tasty.