Working method
1. Marinate the meat with cornstarch, chicken essence, salt, soy sauce, cooking oil and red wine for 15 minutes.
2. Shred garlic seeds and chili peppers.
3. Get ready, wait 15 minutes for the meat to marinate, put in the oil (more to make it easier to grill the pan), cook the meat, and put it on the side.4. Put in the oil, pour in the chili peppers and stir-fry, then pour in the roti and stir-fry the garlic seeds together. Almost time, pour in the meat, add salt, a little soy sauce, stir fry.
5. Put some water, let the roti cook! 2 minutes out, hot shredded meat roti!
1 Bend the rotis into segments and soak them in water for 3 minutes.2 Chop the garlic and meat.
3, 4, add the right amount of oil, heat 5, add the meat and stir fry.
6 meat so that when stir-fried add the right amount of salt.
7Put the garlic stalks into the pan
8Add the rotis and add the garlic leaves when it comes out of the pan.
The rotis need to be soaked for a long time to become soft.
1. Cut the rotis into thick julienne strips. Blanch thoroughly in boiling water. Drain.
2. Cut the chili pepper into julienne strips, cut the asparagus into thick julienne strips. Finely slice the onion and chop the bean paste into a fine paste.
3. Place a skillet on the heat, add oil, and when it's 70% hot, add the bean curd.
4. Fry until golden brown, pour into a colander and drain the oil. Place a frying pan on the heat, add oil and heat until 60% hot. Add shredded dried chili peppers.
5. Stir-fry until deep red, add bean paste, chopped green onion and ginger. When the oil turns red, add veggie broth, sugar, white wine, salt, soy sauce, shredded bean curd, shredded asparagus and vinegar and bring to a boil, fish out and lower the heat.
6. Cover the pot and boil until the broth becomes short, cover the pot and transfer to the fire.
7. Add monosodium glutamate (MSG), turn the pot while boiling, dripping through; when the juice is thick and red, pour in sesame oil, stir well, remove from the pot and plate.
1 chili pepper rotisserie 300 grams of ingredients oil moderate salt moderate MSG moderate oyster sauce moderate garlic moderate soy sauce moderate
Rotisserie in advance soaked in water, ready to green pepper.
Cut the bean curd bamboo into inch slices, and cut the chili peppers into rolling blades.
Pan, put the oil, burst the garlic, put the bamboo curd stir fry.
After adding the appropriate amount of soy sauce, add a spoonful of water and simmer for two minutes.
Stew the soup dry, add chopped chili pepper slices, stir fry on high heat. After the chili peppers change color. Add the appropriate amount of oyster sauce, salt, monosodium glutamate, out of the pot.