Craft: Raw Stir-Fry Taste: Sour and Spicy
Main Ingredients: Potato (300g)
Accessories: Red Chili Pepper (15g) Chili Peppers (Green, Sharp) (15g)
Seasonings: Peppercorn (2g) Chili Peppers (Red, Sharp, Dried) (5g) Scallion (5g) Salt (3g) Flavored Gamma (2g) Vinegar (5g) Peanut Oil (15g) Scented Oil (5g)
Making Process
1. 15g) sesame oil (5g)
Making process
1. Peel the potatoes, cut fine silk, soak in water to wash away the starch, not only to avoid its blackening, but also to keep it white and crisp in the frying and burning. Fish out and drain before frying.
2. Remove seeds and tips of green and red chili peppers, cut into thin julienne strips, and shred dried chili peppers.
3. frying pan on the fire, add peanut oil to heat, put the onion shredded pot, add dry chili pepper stir fry, then add green and red pepper wire, potato wire, stir fry to eight ripe when adding refined salt, monosodium glutamate seasoning, and then drizzled with sesame oil and balsamic vinegar, stir fry can be.
Tips
1. Stir-frying process dripping some water, in order to prevent the potatoes fried dry, fried old.
2. Select potatoes that are smooth, not bruised or rotten, free of insect eyes and disease spots, and large in size.
3. Because the juice under the skin of potatoes is rich in protein, when peeling potatoes, you only need to peel off a thin layer of skin, not more.
Shredded Pork with Fish Flavor
Process: Smooth Stir-Fry Taste: Fish Flavor
Main Ingredients: Pork Tenderloin (250g)
Accessories: Bamboo Shoots (100g) Wood Fungus (Water Fungus) (50g) Eggs (50g)
Seasonings: Pickled Peppers (10g) Shallot (10g) Ginger (10g) Garlic (5g) Rice Wine (10g) Vinegar (10g) 5 grams) salt (3 grams) soy sauce (5 grams) sugar (10 grams) monosodium glutamate (2 grams) starch (peas) (5 grams) peanut oil (20 grams)
Making process
1. shredded green onions, ginger, garlic, bamboo shoots, pickled peppers and fungus;
2. shredded pork tenderloin and stirred with cooking wine, monosodium glutamate, refined salt, egg white and wet starch;
3. The pot of oil burned to four or five percent of the heat will be shredded meat into the chopsticks scattered, when the meat color becomes white, fish out of the oil control;
4. pot with a little oil hot, under the shredded green onions, shredded ginger, shredded garlic, pickled peppers stir-frying incense, add salt, cooking wine, vinegar, 50 grams of broth, monosodium glutamate, sugar, under the bamboo shoots, shredded fungus, shredded pork, stir-fry evenly that is complete.
Dish taste
Color red tender, fish flavor prominent.
Sugar tomatoes
Process: mixing Taste: sweet and sour
Main ingredient: tomatoes (500 grams)
Seasoning: sugar (100 grams)
Production
Fresh tomatoes washed, de-titled, scalded in a pot of boiling water, peeled off, hobnailed cut into pieces, and then evenly distributed on the plate, sprinkled with sugar to be completed. ; you can also wash the tomatoes first with boiling water, remove the tip of the handle, do not peel the skin, from the tip of the cross-cut three knives (not cut through) in the shape of a lotus petal, well-proportioned on the plate sprinkled with sugar can be.
The taste of the dish
sweet and sour, light and appetizing.
Seaweed egg soup
Process: cooking Taste: savory
Main ingredients: eggs (100 g) seaweed (dry) (30 g)
Seasoning: salt (3 g) monosodium glutamate (1 g) sesame oil (15 g) scallions (10 g)
Making
1. eggs knocked into a bowl, well beaten;
2.
2. Place a saucepan on the fire, pour in 1000g of water, bring to a boil and then pour the eggs evenly into the pan;
3. Open the pan and put in the seaweed to cook for a few moments, add the appropriate amount of salt, monosodium glutamate (MSG), drizzle sesame oil, sprinkle scallions can be dished out.
I give you with three dishes and a soup oh. My match is cold and hot, meat and vegetables. I know you like tomatoes, so I made cold tomatoes. I didn't serve the soup with tomato soup because it was in the dish, so I recommend the simple and healthy seaweed and egg soup.
I hope you like my recommendation.