Food: 5 grams of bean sprouts, appropriate amount of salt. Practice: cut off the roots of mung bean sprouts, clean them up, and filter the water for reserve. Put a proper amount of cooking oil in the pot and bring it to a boil for 7%. Stir-fry the bean sprouts. Stir-fry until the bean sprouts yield enough water and become loose. Add the right amount of salt, turn over the chicken essence and take it out of the pot. Bean sprouts are out of the pot, with crispy juice, fresh and refreshing, delicious and delicious, which is loved by adults and children. It's simple, so please have a look.
tip: this dish must be fried in hot oil, which will produce a lot of soup if it is fried for a long time, which will harm the taste. Also, be sure to add salt later. If you put it early, it will produce soup. When cooking, salt and oil are not suitable for too much. Try to keep its light taste and refreshing characteristics. The whole process is done in one go. Don't fry the bean sprouts too soft and collapse before cooking, so there will be no fresh and crisp feeling. Stir-fried pumpkin vines
food: a handful of pumpkin vines, a garlic, 3 dried red peppers and several pieces of pepper. Practice: Wash and cut the dried garlic and red pepper. It is very important to peel off the skin of the pumpkin vine. Tearing off the skin makes the taste more crisp and refreshing. Put the peeled pumpkin vines into a pot, clean and filter the water continuously, and then cut them for reservation. Put a proper amount of cooking oil in the pot, bring it to a boil for 7% heat, add a few pepper to stir-fry for fragrance, and then shovel out the pepper unnecessarily.
add mashed garlic and dried red pepper and stir-fry until fragrant. Stir-fry the pumpkin vines. Stir-fry until the pumpkin vines become loose and yield water, add appropriate amount of salt, turn over the chicken essence and take out the pot. Stir-fried pumpkin vines are out of the pot, crisp and delicious, delicious and delicious, and the whole family loves to eat them. It's simple, so please have a look. Garlic powder and red water spinach
food; A handful of red cabbage and 2 garlic. Practice; Pick the tender leaves and leaves of the red water spinach, and the roots are not necessary. Then put the leaves in a big basin and clean them up. Reserved filtered water. Wash and chop garlic. Put an appropriate amount of cooking oil in the pot, add minced garlic and heat the temperature to 7%. Stir-fried garlic of various sizes.
stir-fry the red cabbage. Stir-fry until the cabbage becomes loose. Add a proper amount of salt and turn the chicken essence evenly. The red amaranth is out of the pot, and the garlic is thick and delicious. The English red juice that has been separated out must be preserved, so don't waste it. The bibimbap is really too high. Stir-fried green vegetables
food: a handful of Chinese cabbage, 5 dried red peppers, and several sesame peppers. Practice: Wash the dried red pepper and cut it into rings. Cut off the roots of Chinese cabbage, and then soak in salt water for a while to remove pesticide residues. Wash Chinese cabbage and filter water for reservation.
put an appropriate amount of cooking oil into the pot, bring it to a boil for 7%, and add a few pepper to stir-fry until fragrant. Add the cleaned and cut dried red pepper and saute. Stir-fry Chinese cabbage. Stir-fry until the leaves are wilted, add a proper amount of salt and a small amount of monosodium glutamate, turn well and take out the pot. Chinese cabbage is out of the pot, clear and green, fresh and refreshing, with more tender white juice, and the more you eat, the better you look. It's simple, so please have a look.