First: scrambled eggs with tomatoes.
Break the eggs first, preferably chop them with a shovel in the pot, then take them out, pour the oil, add chopped green onion and ginger foam in the pot, then pour the chopped tomatoes, stir-fry until almost the time, pour the broken egg pieces, stir-fry, add salt, sugar and chicken essence, and take out the pot.
Second: sweet and sour shredded potatoes
Shred potatoes (I like sticky potatoes without soaking), pour oil in the pot, put minced onion and ginger in the pot, and pour shredded potatoes and stir fry. After the shredded potatoes are basically cooked, add salt, stir fry, pour vinegar (vinegar is more delicious), put sugar in vinegar, and stir fry until even. Ha ha.
Third: potato chips with green peppers
Slice potatoes, (like crispy, soaked in water) cut green peppers, slice lean meat, pour oil in, put onion and ginger in the pot, stir-fry until the meat changes color, pour potato chips, stir-fry until the potatoes are bright, and then add green peppers. Stir-fry for several times, add salt, chicken essence and soy sauce and stir-fry until cooked.
Two more cold dishes:
Korean assorted vegetables
Materials:
Korean vermicelli 5g shredded beef 50g dried mushrooms 3g black fungus10g.
Onion 1/2 spinach 100g white onion 1 carrot 1/2.
Salt 1 teaspoon (5g) sugar 2 teaspoons (10g) soy sauce 1 tablespoon (15ml).
2 teaspoons of sesame oil (10ml) and 20g of white sesame seeds.
Exercise:
1) soak mushrooms, remove pedicels, wash and shred; Soak Auricularia auricula in warm water, wash and shred; Peel and shred onions and carrots; Wash green onions and spinach, and cut into sections for later use.
2) Soak the vermicelli in warm water, boil it in boiling water for 3 minutes, then take it out and soak it in clear water. After cooling, take out and drain the water, and cut it into about 10 cm long. It is best to drain the vegetables after frying. )
3) Put the oil in the wok. When the oil is hot, add the onion, shredded onion, shredded beef, shredded carrot, shredded mushroom, shredded black fungus and shredded spinach, stir fry over high fire, and then take it out to cool.
4) Mix the fried and cooled materials with vermicelli, and add salt, sugar, soy sauce, sesame oil and white sesame seeds to taste.
Super wordy:
* * When soaking black fungus, you can add a little starch to the water and mix well. It is said that this helps to clean fungi.
* * The vermicelli should be taken out and drained after the dish is fried to avoid adhesion.
* * In Korean cuisine, these Caicai dishes are usually handled separately, but I think it's too much trouble, so I just fry them in one pot. Hehe, there is no difference in taste. Don't worry about practicing.
Cold bacteria
Dried fungus, a handful of coriander, 5 garlic, half red pepper and half yellow pepper.
White vinegar 1 tablespoon (1 5ml) old vinegar 1 tablespoon (1 5ml) salt 1/2 teaspoons (3g) white sugar1teaspoon (5g) chicken essence/kloc-0.
Exercise:
1) Soak auricularia auricula with proper warm water and sprinkle a little starch, which will help to clean auricularia auricula. After the fungus is softened, clean it thoroughly.
2) Pour clear water into the pot, heat to boiling, add auricularia for 3 minutes, remove the supercooled water and drain.
3) Tear the fungus into small pieces. Wash coriander and cut into 2 cm long sections. After washing the red and yellow peppers, cut them into 4 cm long filaments. Peel garlic and press it into garlic paste with a garlic press.
4) Shredding auricularia auricula, coriander segments, red and yellow peppers and mashed garlic into a large bowl, adding white vinegar, aged vinegar, salt, white sugar, chicken essence, Chili oil and sesame oil, and stirring evenly.
Super wordy:
* * The latest discovery is that Chen Shijia's vinegar tastes good. I suggest you try.
* * dried fungus, if pressed into a small rectangle, half a piece is enough.