Practice: 1. First, prepare food: 2 Pleurotus eryngii, clean them, cut the Pleurotus eryngii into 2 sections, cut them into thick slices and then cut them into strips, and cut the green garlic sprouts into sections obliquely. 2. Two pieces of garlic, cut into slices, a small piece of ginger, also cut into slices, grab a handful of dried Chili, add a spoonful of Pixian bean paste and put them together.
3. When all the food is ready, let's move on to the next step: burn the oil to 5% heat in the pot, pour in Pleurotus eryngii, and fry it quickly. This process is kept slow, and it can be poured out to control the oil and replenish water after frying for about 3 seconds. 4. Leave the bottom oil in the pot, pour in the ingredients such as onion, ginger and garlic that have just been prepared in advance, stir-fry the Chili oil of Pixian bean paste, pour in the fried Pleurotus eryngii, turn it over twice quickly, add a spoonful of soy sauce, and turn the soy sauce evenly. < P > Raw materials: bitter gourd, raw eggs, monosodium glutamate, salt, oil consumption practices: 1. Prepare ingredients in advance. Three rings, add a small amount of water and monosodium glutamate, sprinkle and stir evenly. 4. Crush garlic, add appropriate oil to the pot, bring it to a boil, add garlic and saute until fragrant. 5. Add bitter gourd, stir fry quickly twice, then add appropriate salt, stir fry evenly with oil consumption. 6. Pour the prepared eggs from the pot (if there is no oil in the pot after laying the raw eggs, you can add a small amount from the pot. Practice 1. Wash Pleurotus eryngii and cut it into diced grains for later use. 2. Wash the green pepper and red millet pepper, and cut them into round granules for use. 3. Add special oil into the clean pot, heat the fire to 4% heat, pour in the diced Pleurotus eryngii, turn on the engine oil, take out the pot, and control the oil to dry. 4. Add a small amount of special oil into the pot, pour in green pepper and red millet pepper, stir fry for a while, stir fry ginger, add dried oil-controlled Pleurotus eryngii diced, stir fry with 2 grams of cold water, add a small amount of salt and mushroom essence, stir well (instead of chicken essence), hook a little thin, and pour a drop or two of sesame oil. Dried eggplant flower with yellow sauce
Raw materials: green beans, rice wine 1g, soy sauce 1g, dried yellow sauce 2g, white sugar 1g, chicken essence 2g, monosodium glutamate 2g, shallots 1g, garlic (hard skin) 1g, cassava starch (lentils) 5g, and edible oil 6g. Practice: 1. Peel eggplant into .3cm thick slices. 2. Put the oil in the spoon, heat it to 6% and fry the eggplant thoroughly. 3. Add 2g of oil to a large spoon and bring to a boil. Add onion, garlic paste and bean paste to stir-fry until fragrant. Then add 15g of rice wine, light soy sauce, white sugar, monosodium glutamate and broth and slice them. Bake them thoroughly over medium heat, add chicken essence, thicken them with wet starch, pour in bright oil, and put them on a plate.