1. Prepare half of wax gourd, peel off the skin and remove the flesh of melon, and cut into even small pieces.
Prepare a tenderloin, cut it into small pieces and then chop it into pieces.
Prepare a green pepper, remove seeds and cut into rhombic pieces; Cut a little Jiang Mo for later use.
2. Burn the oil in the pan, pour out the hot oil and add the cold oil after fully sliding the pan, pour in the wax gourd and stir fry over high fire. During this period, pour in a small amount of water several times. If there is broth, it will taste better. After the wax gourd is fried and discolored, add a proper amount of water again, cook until the soup boils, add 2 grams of salt, add a little soy sauce to color, cover the lid and turn to low heat for 5 minutes, and stew the wax gourd until it is cooked.
After 5 minutes, turn to high fire to collect juice, pour minced meat and Jiang Mo and stir-fry until the meat is fragrant, add green pepper slices, add appropriate amount of chicken essence and continue to stir-fry until the green peppers are cut off, and then serve. A light and delicious minced meat melon is ready.
1. Prepare a handful of fresh crab-flavored mushrooms, remove the roots and put them in clean water. Wash them twice to clean the impurities and dust on them.
Celery we use small celery, which is more refreshing without the old gluten. Cut the larger celery from the middle and cut it into sections and wash it for later use.
Prepare half a red pepper and cut it into silk for color matching; Cut some chopped green onion and ginger for later use.
2. Burn the oil in the pot. When the oil temperature is 50% hot, pour in the celery section and stir fry for about 1 minute. After the celery breaks and turns green, add a little salt, turn to high fire and stir fry quickly for a few times and pour it out for later use.
3. Heat the oil in the pot. After the oil is heated, add the onion and ginger until fragrant. Pour in the crab mushroom and stir-fry until the water in it becomes soft and slightly translucent. Pour the celery into the pot, add shredded red pepper, add 5g of soy sauce and 5g of white sugar, stir-fry, then hook in a little water starch to make the juice better adsorbed on the surface of the ingredients, and then pour in a little.
1. Prepare two potatoes, scrape the skins clean, cut them into thin slices and then cut them into filaments, then soak them in clear water to avoid oxidation and blackening.
Prepare a green pepper, cut it into filaments after seed removal, put it together with potatoes, wash the potatoes twice and wash the starch on them, so that the shredded potatoes taste more refreshing.
Cut some chopped green onion and ginger slices in the same pot, and grab a handful of dried peppers for later use.
2. Blanch the shredded potatoes in water: boil the water in the pot. After the water boils, pour the potatoes and green peppers into the pot and blanch them quickly for 20 seconds. When the surface of the potatoes is a little bright, pour them out and rinse them with water several times to prevent the shredded potatoes from softening and not crisp enough.
3. Burn the oil in the pan. When the oil is hot, pour the onion, ginger and dried Chili into the pan and stir fry together. After stir fry, pour the shredded potato into the pan and stir fry a few times. Add 2g of salt, 2g of chicken powder, a little sugar to refresh, stir fry quickly for 20 seconds on high fire, add 5g of white vinegar, pour in a proper amount of Chili red oil and stir well, then serve on the plate. A crisp and refreshing shredded potato is ready.
1. Prepare a bitter gourd, break it from the middle to remove the pulp. The pulp must be removed. Slice the bitter gourd with an oblique knife and wash it in clean water.
Prepare half a red pepper and cut it into small pieces for color matching.
Beat 3 eggs in the bowl, cut a little chopped green onion, add a little salt to taste, add a few drops of white vinegar to freshen up, and stir with chopsticks for later use.
2. Burn the oil in the pan, pour out the hot oil and add the cold oil after fully sliding the pan, put the bitter gourd into the pan, turn on the high fire and stir fry quickly 1 min, add a little salt after the bitter gourd is cut off, stir fry for a few times, then pour it out and mix well with the eggs, so as to ensure that the fried eggs and bitter gourd are cooked in the same way.
3. Burn the oil in the pan again. When the oil is hot, pour the egg liquid into the pan, stir-fry it gently until the egg liquid is completely set, turn it over and pour the red pepper into it, and turn it back and forth several times. After the egg is cooked, pour a few drops of sesame oil into it, stir-fry it quickly with a spoon, and you can get out of the pan and put it on the plate. A fresh and crisp bitter melon scrambled egg is ready.
1. Prepare an appropriate amount of mung bean sprouts, wash them in clean water, and control the moisture for later use.
Cut some minced garlic, Jiang Mo.
Prepare a few onions, cut them into rings and put them together. Grab a handful of green peppers and a handful of dried peppers for later use.
2. Seasoning: prepare a small bowl, add 2 grams of salt, a little fresh white sugar, 5 grams of white vinegar, and then add some water starch and stir evenly.
3. Burn the oil in the pot. When the oil temperature is 50% hot, add the onion, ginger, garlic, pepper and dried pepper and stir-fry them together to give a fragrance. Then pour in the mung bean sprouts and stir-fry them quickly for 30 seconds. Stir-fry the mung bean sprouts until they are cut off, pour in the prepared juice, stir-fry them and serve them on the table. A crisp and refreshing stir-fried mung bean sprout is ready.
1. Prepare a white radish, peel it off, slice it first, then change the knife and cut it into filaments and put it in a basin.
Prepare a peeled carrot, cut it into filaments in the same way, and put it together with the white radish. The thinner the shreds are, the easier it is to taste. Add 3 grams of salt to kill the water in the shredded radish based on the osmotic principle of salt, then squeeze the water in the radish, dry the residual water on the radish with cotton cloth and put it into the basin.
2. Start boiling water in the pot, put a perforated strainer, spread white gauze on the perforated strainer, and cover the pot to boil the water.
Add10g vegetable oil into shredded radish, so that it is not easy to stick between shredded radish. Add 50g flour, mix well and shake for later use.
3. After the water is boiled and aerated, open the lid, put the shredded radish on the grate and shake it, and steam it for about 3 minutes.
While waiting, cut chopped green onion and minced garlic and put them in a basin for later use.
After 3 minutes, open the lid, take out the steamed shredded radish and put it in the basin. Add chopped garlic and chopped green onion, add 3 grams of salt and 5 grams of sesame oil and shake them with chopsticks. After shaking them evenly, you can put them on a plate and eat them. A very delicious steamed shredded radish is ready.