Practice:
Step 1: develop strips of Pleurotus ostreatus, and tear along the lines of Pleurotus ostreatus. It is not easy to loosen when it tastes good, and it can also effectively preserve the nutrition of Pleurotus ostreatus. Clean and tidy, reserved. Slice garlic, chop millet pepper, chop green pepper, cut garlic leaves into strips and set aside.
Process 2: Beat 2 raw eggs into egg liquid. The pot consumes oil, stir-fry the eggs and put them out for later use.
Process 3: Heat the hot oil in the pan again, add millet pepper and garlic, stir-fry until fragrant, pour in Pleurotus ostreatus, stir-fry until soft, add a little salt, add raw eggs, stir-fry evenly, add a little water and stew for a while, and finally add chopped green and red pepper, a little soy sauce, stir-fry evenly, and then add a handful of garlic leaves, stir-fry evenly. This fragrance is delicious.
Fried beef with bitter gourd:
1. Prepare a piece of beef tenderloin in advance and cut it into symmetrical slices. Add a small amount of soda to the small meat to soften it. Add edible salt, white pepper, soy sauce, soy sauce, oil consumption and mix well. Digest the small meat and absorb the seasoning juice to taste, and add a little water. After absorbing nutrients, the small meat tastes more fresh and smooth.
2. Beat in more than half of the egg whites and mix them again to enhance the smooth and tender taste. Pour in some starch, stir and lock the water, and set aside for pickling 10min.
3. The most tiring part of bitter gourd is the white pulp inside. It is best to remove all the pieces neatly, and then tilt the head to form a symmetrical sheet. Put the sliced bitter gourd into ice water for a while, which will make the taste more crisp and reduce the bitterness.
4.2 red peppers, clear pepper seeds and cut into thin slices. Clean it with bitter gourd, where red pepper is mainly used for color.
5. Boil water in the pot and add a small amount of edible soda ash. Wash bitter gourd and red pepper slices several times to remove the bitter taste. After the water is boiled, put it into the pot, quickly blanch it for about 10 seconds, immediately scoop it up and put it in cold water, which is too cold.
6. Burn more oil in the pot, put the beef and mutton in and stir fry quickly. Stir-fry the meat slices, pour them out after frying and shaping, and control the excess vegetable oil.
7. Use oil again in the pot and add ginger and garlic slices to saute. Add a teaspoon of water along the edge of the pot, add edible salt, chicken essence, a small amount of white sugar and soy sauce, and mix to melt the seasoning. At this time, add bitter gourd and red pepper, stir fry quickly to add flavor to the hot pot side dishes, and then add tender beef.
8. Add a little glutinous rice powder to make the seasoning juice better wrapped on the food. After turning it evenly, you can put it out of the pot and set the plate.