Practice 1: Spicy Fried Pomelo Peel

Materials: prepare half a catty of pomelo peel, twenty-five grams of green chili peppers, twenty-five grams of red chili peppers, 4-6 cloves of garlic cloves, moderately high amount of black beans, one hundred grams of lean meat, salad oil moderate.

Practice:

1, pomelo skin in a pot to boil until broken, and then float in the water for two days. Control the water of the rinsed grapefruit peel and cut it into small pieces.

2, shredded meat, sliced green and red peppers, sliced garlic. Hot pot cold oil, shredded meat, garlic slices, green and red peppers and edamame stir fry. Put down the pomelo skin on high heat and stir-fry quickly, while mixing in soy sauce.

Features: Tasty flavor, can open the stomach and spleen.

Practice 2: Steamed bacon with pomelo peel

Materials: pomelo peel, pumpkin, bacon, sugar.

Practice:

1, wash the pomelo skin, remove the green skin, cut into thin shreds, the peeled pumpkin and bacon cut into slices; pot of oil, burned to fifty percent of the heat into the pumpkin slices, and then fish out.

2, bacon with ginger wine in boiling water for 1 minute and then fished out, add salt, chicken powder, sugar and mix well, pumpkin slices and bacon into the plate, sprinkle the top with shredded pomelo peel.

3, steam with high heat for 10 minutes to remove, sprinkle pepper, shredded green onion, ginger; pot of oil to 80% heat, drizzle on the plate can be.

Features: delicious flavor, can be appetizing.

How to do three: fish and pomelo skin

Materials: processed pomelo skin, fresh mushrooms 100 grams, three cloves of garlic, a small amount of green onions, pickled peppers, water starch, oil, salt, soy sauce, vinegar, sugar, chicken essence and other seasonings.

Practice:

1, wash the mushrooms, cut into strips, garlic pat crushed, take a small bowl, soy sauce, vinegar, sugar, salt, chicken essence, water starch into the; start a frying pan, popping shallots, garlic and pickled pepper.

2, the pomelo peel into the pot, stir fry evenly, add a small amount of stock (water with stock essence can also be) to cook for five minutes; mushrooms into the pot, stir fry for about two minutes, pour into the bowl of juice, stir fry out of the pot.

Features: flavorful, nutritious.