Stir-fried snow peas with bacon

Stir-fried snow peas with bacon is a bacon-flavored stir-fry that my family loves to eat. First stir-fry the bacon to get the oil, and then use the fat to stir-fry the snow peas. The taste is It will be more unique. The fresh and sweet aroma of snow peas echoes the mellow and salty aroma of bacon. It tastes salty and tempting, and goes very well with rice.

Ingredients preparation:

180g bacon, 350g snow peas, 15g green onions, 15g ginger, 10ml cooking wine, 1g salt, 10ml cooking oil

Production process:

p>

1. Prepare the required ingredients and seasonings. First, cut off the head and tail of the snow peas, and then tear off the tendons on both sides of the pods. If the snow pea pods are too large, break the pods in half, rinse them with water and drain them.

2. Wash the bacon with warm water and drain it. Use a knife to cut the bacon into slices of the same thickness and set aside. Then use a knife to cut the green onions into chopped green onions and the ginger into shredded ginger.

3. Place the pot on the stove, heat it over medium heat until it is hot in the palm of your hand, then pour in cooking oil. When the oil is hot, turn to low heat, add in the sliced ??bacon and stir-fry over low heat until the bacon is oily. , until the fat part of the bacon becomes transparent. Pour in chopped green onion and shredded ginger over low heat and sauté until fragrant, add cooking wine and stir-fry evenly.

4. Add the processed snow peas and stir-fry, allowing the snow peas to absorb the fat from the bacon.

5. Stir-fry the snow peas until they change color slightly, then add salt, stir-fry until the flavor is absorbed, remove from the heat and put on a plate. The salty and attractive fried bacon with snow peas is ready.

Spicy diced lotus root

The weather is cold in winter, so a spicy and fragrant diced lotus root is a great addition to rice. It tastes spicy, spicy and crunchy. A bowl of rice is absolutely perfect. not enough.

Ingredients preparation:

400g lotus root, 250g tenderloin, 10g green onion, 10g spring onion, 15g ginger, 35g dried chili pepper, 10g peppercorns, 10ml soy sauce, 10ml cooking wine, 1g salt, 10ml cooking oil

Production process:

1. Prepare the ingredients to be used. First, use a knife to cut off the lotus root nodes at both ends, and then use a paring knife to peel off the skin. After cleaning, drain the lotus root and cut it into dices. Add an appropriate amount of water to the soup pot and bring to a boil. Pour in the diced lotus root and blanch it, take it out and soak it in cold water, then drain it and set aside. Then cut the shallots into green onion segments, the green onions into chopped green onions, the ginger into shredded ginger, and the dried chili peppers into chili pepper segments.

2. Wash the tenderloin and cut it into dices with the same volume as the lotus root. Add salt and cooking wine to a bowl, mix well and marinate for flavor.

3. Heat the wok and pour in cooking oil. When the oil is hot, add chopped green onion, shredded ginger and dried chili segments. Stir-fry over low heat until fragrant and then add diced meat. Stir-fry until the meat changes color, then add soy sauce to color.

4. Add the remaining dried chili segments and peppercorns and stir-fry, add the diced lotus root and stir-fry evenly.

5. Add salt and green onions and stir-fry until the flavors are infused. The spicy lotus root diced that goes well with rice is ready.

Minced Pork Snow Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork Pork together out out of ashes is a common dish on the winter table. A bowl of rice is definitely not enough!

Ingredients preparation:

450g mustard mustard, 120g minced meat, 50g green beans, 15g green onions, 10g ginger, 10g garlic, 10ml cooking wine, 15ml cooking oil, 10ml soy sauce, 5g dried chili, 12g soft white sugar

Production process:

1. Soak the mustard seeds in water overnight to remove the salty taste, then use a knife to cut the green onions into finely chopped green onions, the ginger into shredded ginger, and the garlic into garlic. Cut the sliced ??and dried chilies into chili segments and set aside.

2. Then take out the soaked mustard seeds, squeeze out the excess water with your hands, put it on the chopping board and cut it into pieces with a knife. Add water to the soup pot and bring to a boil over high heat. Pour in the green beans and cook until drained.

3. Pour cooking oil into the wok and heat it over high heat until the oil is hot. Add the chopped green onion, shredded ginger, garlic slices and dried chili segments and stir-fry over low heat until fragrant. Then pour in the minced meat and quickly break it up with a spatula. Stir-fry until the minced meat turns white and add cooking wine to remove the smell.

4. Pour in the chopped mustard and stir-fry over high heat, then add the green beans and continue to stir-fry.

5. Add soy sauce and sugar, stir-fry until evenly flavored and take it out of the pan. The super rice dish of minced pork and mustard is ready.