manufacturing process

1. Peel the potatoes, cut them into filaments, soak them in clear water, and wash off the starch, which can not only avoid their blackening, but also keep them white, tender and crisp when frying. Take out before frying and drain.

2. Remove seeds and pedicels from green peppers and red peppers, cut into filaments, and shred dried peppers.

3. Heat the wok, add peanut oil to heat it, add shredded green onion, add dried chili and stir fry until it is 80% cooked, add refined salt and monosodium glutamate to taste, then add sesame oil and balsamic vinegar and stir fry.

2. Braised eggplant:

1 Wash eggplant, remove head and tail, cut into hob, soak in clear water, drain water, sprinkle with a little starch and mix well. Wash the onion from beginning to end and cut it into sections.

2 Wash and slice pork, chop it into mud, add 1/2 tbsp soy sauce, 1 tbsp corn flour, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well and marinate for 10 minute.

3 Pour 3 tablespoons of oil into the pot and heat it. Pour in minced meat and stir-fry until the meat turns white. Take it out and set aside.

4 Continue to add 10 tbsp oil, saute shallots, add eggplant and stir fry quickly, add 5 tbsp water and stir fry until eggplant becomes soft, about 5 ~ 6 minutes.

5 Stir-fry minced meat for 1 min, then sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and serve!

3. Fish-flavored eggplant:

Raw materials:

2 pieces of eggplant and a little shredded pork.

Ginger, garlic, onion, spicy bean paste, vinegar, sugar.

Method:

1. Wash and drain eggplant, and cut into small round sections for later use. Clean garlic and cut it into powder, clean onion and cut it into chopped green onion,

Cut ginger into powder for later use. Put vinegar, sugar and starch into a bowl and add water for later use. Note: put the sugar in the bowl first.

Add vinegar. Put vinegar as flat as sugar.

2. After the oil is heated, put it in the eggplant section and fry it until it is soft and golden yellow. Remove it and drain it.

3. Stir-fry ginger, garlic and onion, then pour in shredded pork, then pour in fried eggplant, stir-fry and put in a bowl.

Stir-fry the seasoning and serve on a plate.

Fried pork with beans: green beans 200g, pork 150g, chopped pepper, green pepper, lobster sauce, oil and garlic cloves. 1, washed long beans and cut into 0.5CM long beans for later use; 2, the meat is cut into diced meat 3, green pepper and garlic cloves are chopped for use; 4, ignition, sprinkle garlic in the pot, put oil, and fry on low heat until it is slightly yellow; 5, put it in like diced meat, stir-fry until half-cooked, and pour a little soy sauce out of the pot; 6. Pour the oil again. When it is half hot, pour in chopped long beans. When the fire is about to turn dark green, add diced meat and stir fry. 7. When the beans and meat foam are cooked, add a spoonful of chopped pepper and mix well. Add a little salt to the pot; Sauté ed shredded pork with cauliflower: main ingredients: cauliflower (half or one), tenderloin ingredients: ginger, pepper, dried pepper, sugar, cooking wine, soy sauce, starch, salt and chicken cauliflower. Saute pork: 1 Slice pork, add a little water, egg white and water starch, mix well, add half a spoonful of oil, mix well and refrigerate for 20 minutes. Wash cauliflower with small flowers. Beijing onion cut into sections, ginger sliced. Heat a little oil in the oil pan, stir-fry chopped green onion, stir-fry cauliflower for a while, add salt, chicken essence and boiling water for 8 hours until cooked. Wash 4 pots, heat on fire, add appropriate amount of oil, stir-fry the meat slices at 70% heat, add ginger slices, a little yellow wine, salt, chicken essence and pepper after discoloration. 5 add the fried cauliflower, mix well, season slightly, and thicken with water starch. 6 Sprinkle chopped green onion when cooking. Tip: Cauliflower is more nutritious than ordinary vegetables. It contains protein, fat, carbohydrate, dietary fiber, vitamins A, B, C, E, P, U and minerals such as calcium, phosphorus and iron. Cauliflower is tender, sweet and delicious, easy to digest and absorb after eating, and its tender stem fiber is fresh and delicious after cooking, which is suitable for middle-aged and elderly people and children with weak spleen and stomach and weak digestive function. Especially in the summer heat, when the mouth is dry, the urine is golden yellow, and the stool is hard or unsmooth, use 30 grams of cauliflower to decoct soup and drink it often, which has the effects of clearing heat, quenching thirst, diuresis and relaxing bowels. Stir-fried meat with green pepper: pork, green pepper (pepper can be used if you want to eat spicy food, or a sharp pepper can be added), cooking wine, soy sauce, white pepper, sugar, thirteen spices, salt, chicken essence, onion (a little) and ginger (a little). Practice: 1) Pork, preferably plum blossom meat, with less pork belly slices. 2) Prepare chopped green onion. 4) Put the oil in the pot, add the marinated meat slices when it is 60% to 70% hot, and add a little chopped green onion and Jiang Mo to stir fry. 5) When the meat changes color and there is less soup in the pot, add the green pepper (don't fry the green pepper for too long). 6) Add a little salt (because there is soy sauce) and chicken essence, stir fry and take it out! Ingredients: peeled pork belly 400g, two fresh peppers, salt, monosodium glutamate, soy sauce, sesame oil, etc. Chili fry meat practice: 1, wash the peeled pork belly and cut it into small pieces, and marinate it with soy sauce; Wash fresh peppers and cut them into small pieces. 2. First put a little cooking oil into the pot, cook it, add pork belly marinated in soy sauce, stir fry evenly and put it on the plate. 3. Re-start the pot, dry-fry the Chili until the surface is burnt, then add the cooking oil, stir fry over high fire, and then pour in the freshly fried pork belly. According to personal taste, add appropriate seasoning to the fried Chili meat, add a little sesame oil and stir well. Main points of stir-frying meat with pepper: The key is to penetrate the fragrance of pepper, cooking oil and pork belly, so the last step is the most important.