Brussels sprouts and pancetta

Materials: rape, pancetta, vegetable oil, salt, soy sauce, ginger, garlic

Practice:

1, wash rape, blanch slices of pancetta, ginger, garlic washed and sliced

2, in a frying pan, ginger slices, slices of garlic fried, and then poured into the pancetta, stir fry until oil (but do not dry out) and then put the soy sauce, stir fry a few times Out of the pan

3, pour the greens into the remaining frying pan and stir fry, when they are going to cook, put the fried pork back into the pan and stir fry together. When the leaves are ripe, turn off the heat, add salt and mix well, then take them out of the pan and put them on a plate

Crispy fern rolls

Materials: 300 grams of ferns, 100 grams of chicken breast, 200 grams of eggs, 20 grams of shrimp, 20 grams of mushrooms (fresh mushrooms), 100 grams of breadcrumbs, 5 grams of salt, 2 grams of monosodium glutamate (MSG), 2 grams of peppercorns, 5 grams of sesame oil 3 grams of green onions, 3 grams of ginger, 13 grams of starch (corn) grams, 40 grams of soybean oil

Practice: 1. Fern pick clean, top knife cut minced; chicken breast, shrimp minced. Fresh mushrooms to remove the tip, wash, cut 0.3 cm square ding;

2. pepper into the hot frying pan fried flavor, made of pepper oil standby; will be a variety of the above ding, the end of the bowl, add salt, monosodium glutamate, onion and ginger, pepper oil, sesame oil into the stuffing;

3. will be knocked in a bowl of eggs, plus the wet starch stirred, with a spoon to spread into 15 small eggshells, the rest of the egg to stay;

3. the eggs will be cracked in a bowl, plus the wet starch stirred, with the spoon spread into 15 small egg skin, the remaining eggs;

4.

4. cut the egg skin in half from the center, roll up the filling, into a 5 cm long, 2 cm thick roll;

5. the egg rolls will be glued to the flour, and then glued to the eggs reserved for spreading the skin, glued to the crumbs to be used;

6. spoon in the oil, oil to 50 percent of the oil heat will be the rolls down to the spoon, frying into a golden brown and cooked through, out of the oil, the yard plate that is

Ferret Stir-Fried Meat

Materials: 150 grams of preserved meat

Materials: 150 grams of bacon, 200 grams of fern, salt, monosodium glutamate, sugar, soy sauce, cooking wine, tube chili, pepper, ginger, garlic, cooking oil, moderate.

Practice

1. first bacon on the whole piece of steam for twenty minutes, cooled and cut into thin slices; fern poi broken in half and cut into thin slices; ginger shredded ginger; garlic cloves cut into long sections.

2. pot of oil burned to fifty percent hot, under the ginger stir-fried incense, in turn, under the pepper, tube chili pepper stir-fried to pepper black, oil slightly red, add bacon slices, fern poi slices stir-fry for a few moments, under the garlic fry stir-fried garlic sapling broken into the salt, monosodium glutamate, sugar, soy sauce, cooking wine, stir-fried evenly into the taste is complete.

Gourd Fried Meat

Materials: 1 gourd, 300 grams of tenderloin, 1 pepper, 2-3 cloves of garlic, salt

Practice:

1 gourd washed and cut cut pith cut strip.

2. Cut the meat into strips and marinate in cooking wine and dark soy sauce for 5 minutes.

3. Heat the oil in a pan and sauté the garlic.

4. Add the meat and stir-fry evenly then add gourd, salt and stir-fry evenly to remove from the pan.