Exercise:
1. Wash carrots, radishes and defoliated lettuce separately, peel them and cut them into diamond-shaped pieces.
2. Boil in a pot, add garlic and pepper and stir fry until fragrant, add lettuce slices, radish slices and carrot slices, stir fry evenly, and pour into a spicy dry pot.
3. Put salt and cooking wine. White sugar, chicken essence, sprinkle with scallion leaves and coriander leaves, and take it while heating.
Stir-fried shrimp with lettuce Ingredients: lettuce 1, prawn 150g.
Accessories: refers to 1 pepper and 1 pepper.
Seasoning: appropriate amount of edible oil, 4g of edible salt, 2g of chicken essence, 2 slices of ginger, 2 cloves of garlic, cooking wine 1 tablespoon, cassava starch 1 tablespoon.
Processing method of lettuce and shrimp:
1. Wash lettuce, peel and remove fibrous roots, and cut into cubes of 1cm; Shelling prawns, removing head and tail shrimp lines, peeling fresh shrimps, and pickling with cooking wine, salt and water starch for a while; Cut the green and red peppers; Chop garlic and ginger.
2. Stir-fry shrimps in a pot (as soon as the shrimps fade in the pot, turn off the fire immediately to ensure the shrimps are fresh and tender), which is all the rage.
3. Leave the bottom oil in the pot, add garlic and ginger and stir fry, then add diced lettuce and stir fry, and then add green pepper and stir fry evenly. When the diced lettuce in the pot is afraid of dark green, put salt and monosodium glutamate to taste, turn off the fire, and finally put shrimp, and combine the two flavors by keeping the temperature in the pot (the shrimp is put in last to maintain a delicate feeling).
Fish-flavored eggplant food: long eggplant, pepper, ginger and garlic, raw pork, soy sauce, vinegar, cooking wine, bean paste, edible oil and cassava starch.
The way of doing things
1. Cut the long eggplant into hob pieces, wash it twice with warm water, and marinate it with a little salt for a while.
2. Slice pork, add a spoonful of cooking wine, a spoonful of soy sauce and a spoonful of cassava starch, mix well and marinate for a while.
3. Put one spoonful of cooking wine, two spoonfuls of soy sauce, three spoonfuls of vinegar, four spoonfuls of sugar and two spoonfuls of cassava starch into a small dish and mix well. Cut the pepper into small pieces. Slice onion and shred ginger.
4. When the vegetable pot is hot, put the oil, squeeze the long eggplant out of the water, put it in the pot, stir-fry until the long eggplant becomes loose, and pick up the oil to replenish water.
5. Leave a proper amount of oil in the pot, add small fresh meat, stir-fry until the color fades, and remove it for later use. Save some oil, add ginger and garlic and stir-fry until fragrant. Add the bean paste and stir-fry until it becomes Chili oil.
6. Add Chili and stir fry. Add the chopped eggplant. Then put the seasoning in a small plate. The fire is on, stir well and you can turn it off.