1. hulled edamame and washed several times to remove the epidermis. Wash the mushrooms and tear them into small pieces.
2. add water to the pot and bring it to a boil. put the edamame in and cook for 2 minutes.
3. Cool the oil in a hot pan, add shredded ginger, minced garlic and chopped pepper, and stir-fry over low heat for fragrance.
4. Add mushrooms and stir-fry until soft.
5, put the boiled edamame in and stir-fry evenly over high fire. Then add salt and chicken essence to taste, stir-fry over high fire and serve. Slightly spicy, the more you chew, the more fragrant you are.
1. Cut cauliflower into small flowers, wash it with clear water first, then add a spoonful of flour, and then rub it with clear water for a while before taking it out.
2. Add water to the pot and boil it, then put the washed cauliflower in. When the fire boils again, take it out immediately and drain it for later use.
3, a small piece of pork, cut into pieces. Prepare some shredded ginger, minced garlic and dried peppers.
4. Cool the oil in a hot pan, add shredded ginger, minced garlic and dried chili and stir-fry until fragrant. Then pour in the sliced meat and stir-fry until it changes color.
5. Add a little soy sauce and a spoonful of soy sauce to stir-fry the sauce.
6. Finally, pour the blanched cauliflower in, add salt and chicken essence to taste, stir-fry over high fire and serve. Ordinary home cooking, but it tastes good.
1. Wash soybean sprouts with clear water for several times and clean the bean skin.
2. cut garlic into pieces and green pepper into small pieces.
3. Cool the oil in a hot pan, pour in garlic and pepper, and stir-fry until fragrant.
4. Pour in the bean sprouts and stir-fry them until they are cut off.
5. Finally, add salt, soy sauce and chicken essence to taste. In a few minutes, a dish is served, appetizing and serving.
1. Tear the cabbage into small pieces, wash it with clear water, and then drain the water.
2. Beat the eggs into the bowl and mix them thoroughly.
3. Prepare some shallots, dried peppers and garlic slices.
4. Heat the oil in a hot pot, pour in the egg liquid, fry the eggs over high fire and put them out for later use.
5. Add garlic slices and dried peppers to the pot and stir-fry until fragrant.
6, pour in the cabbage and stir-fry quickly until soft. Then pour the scrambled eggs in, add salt and chicken essence to taste, stir well over high fire and serve.
1. Slice dried citron, cut celery into sections, cut garlic into grains, and cut red pepper into rings.
2. Cool the oil in a hot pan, add garlic and pepper and stir-fry until fragrant.
3. Add a spoonful of bean paste and stir-fry the sauce.
4. Pour in dried fragrant incense, stir-fry for a few times over high fire, then pour in a little water and burn until dried fragrant incense is tasty.
5. Pour in celery and stir-fry it quickly over high fire to make it cooked.
6. Finally, add a little salt, sugar and chicken essence to taste and stir well. Spicy and delicious, it is a very delicious dish.
1. Slice the pork, wash it, add cooking wine and starch, grab it evenly, and marinate for 1 minutes.
2. Wash the mushrooms and cut them into pieces. Prepare a section of cucumber and carrot for color matching, and cut them into slices respectively.
3. Add water to the pot to boil, pour in the mushrooms, boil them for one minute, and take them out. Blanching water can remove the smell of mushrooms.
4. Cool the oil in a hot pan, add shredded ginger and minced garlic and stir-fry until fragrant, then pour in the sliced meat and stir-fry until it changes color.
5. Add cucumber and carrot and continue to stir-fry over high heat.
6. Stir-fry until all the ingredients are cooked. Finally, add salt and light soy sauce to taste and stir well. You don't need too much seasoning to fry this dish, and the mushroom itself is delicious.