Accessories: 50 grams of Zanthoxylum bungeanum (red tip) and 50 grams of Magnolia officinalis tablets.
Seasoning: peanut oil 100g, salt 3g, cooking wine 15g, soy sauce 5g, sugar 2g, vinegar 2g, monosodium glutamate 1g, starch (corn) 10g, Chili sauce 15g.
Method of stir-frying pepper with water gluten: 1. Shred gluten and put it in a dish for later use;
2. Wash and shred red pepper and magnolia officinalis respectively;
3. Put the frying spoon on the fire, add the oil, and when it is 70% hot, put the gluten into the water and stir fry for a while;
4. Add shredded pepper and shredded magnolia, stir-fry for a few times, add Jiang Mo, shredded onion, spicy noodle sauce, refined salt, soy sauce, white sugar, rice vinegar, monosodium glutamate and starch and stir-fry evenly.
Ingredients: water gluten, red pepper, green garlic, black fungus.
Accessories: salad oil, ginger, salt, sugar, chicken essence, soy sauce, soy sauce and sesame oil.
Tear the water gluten into strips and blanch it with boiling water. Wash the fungus after soaking, and change the knife after washing the red pepper and green garlic (the leaves of green garlic are open)
Pour oil into the pan, stir-fry ginger first, then stir-fry garlic, shredded red pepper and fungus a few times, and then add boiled gluten.
Stir-fry a few times, then add garlic leaves, then add sugar, salt, a little soy sauce and chicken essence, and then add some soy sauce to color.
Just pour less sesame oil before cooking. (I'm a little old-fashioned in taking pictures)