Ingredients: purple cabbage150g
Carrots150g
Potatoes100g
Seasoning: salt amount.
20g soy sauce
5 grams of aged vinegar
2 grams of sugar
2 grams of chicken essence
Fuel consumption 10g.
Starch 10g
5 grams of ginger slices
5 grams of garlic slices
Output: 1. Shred carrots, purple cabbage and peas. After the water in the pot is boiled, put the peas in the pot for 3 minutes, remove and drain for later use.
2. Prepare a bowl of sauce. Add soy sauce, aged vinegar, salt, sugar, chicken essence, oil consumption and starch into the bowl and mix well for later use.
3, the pot is not oiled, add ginger and garlic slices and stir-fry until fragrant, then add shredded carrots and purple cabbage and stir-fry until off, add Dutch beans, pour in the prepared juice, stir-fry evenly over high fire and serve.
Tip: Cut carrots, purple cabbage and peas into two thick shreds.
Second, fried pork slices with mushrooms
Material: pork belly150g
Accessories: 50 grams of mushrooms.
Pleurotus eryngii 50g
20g green pepper
Seasoning: salt amount.
Soy sauce: 10g
5 grams of ginger slices
5 grams of garlic slices
2 grams of monosodium glutamate
2 grams of chicken essence
Fuel consumption 10g.
Output: 1. Prepare to slice pork belly, mushrooms and Pleurotus eryngii. Boil the water in the pot, add mushrooms and Pleurotus eryngii to cook together, add a spoonful of salt, remove and drain after cooking.
2. Put oil in a wok, add pork belly, stir-fry until fat, add ginger and garlic slices and stir-fry until fragrant, add soy sauce, add green and red peppers and stir-fry until fragrant, then add mushrooms and Pleurotus eryngii, stir-fry with low fire, add salt and monosodium glutamate to consume oil, and stir-fry evenly with high fire.
Third, ants climb trees.
Ingredients: vermicelli
Accessories: meat foam
Seasoning: salt amount.
Appropriate amount of millet pepper
A spoonful of soybean milk sauce
Soy sauce 10g
A little soy sauce
Jiang Mo 5 grams
5 grams of minced garlic
2 grams of chicken essence
2 grams of sugar
Production: 1, chop the prepared pork belly into meat foam.
2. Put the oil in a hot pan, stir-fry the meat foam with the oil, stir-fry the red oil with minced ginger and garlic, millet pepper and bean paste, stir-fry with soy sauce and soy sauce to get the fragrance, add appropriate amount of water, add the soaked vermicelli, add salt, chicken essence and white sugar, and simmer for three minutes with low fire, and the vermicelli will taste. After the vermicelli is tasted, collect the juice and take it out of the pot.
Fourth, stir-fried meat.
Material: pork belly 150g clean lean meat 150g.
Accessories: 100g line pepper.
Seasoning: salt amount.
Soy sauce 10g
4 grams of soy sauce
Fuel consumption 10g.
2 grams of sweet noodle sauce
8 grams of bean paste
2 grams of monosodium glutamate
5 grams of ginger slices
5 grams of garlic slices
Production: 1, pork belly peeled and cut into pieces. Cut the lean meat into willow leaves, then mix well with salt, cooking wine and water.
2. Wash the pepper and cut into pieces. In a small bowl, mix light soy sauce, light soy sauce, oil consumption, sweet noodle sauce, Chili oil and monosodium glutamate, and then add 20g warm water to make juice.
3, pan oil, put 400 grams of oil to 4 layers of heat. Put the marinated lean meat slices into the pot, remove and drain the oil.
4. Leave 20g of oil in the pan, stir-fry the ginger and garlic slices until fragrant, stir-fry the pork belly until fragrant, stir-fry the pepper and lean meat slices evenly, pour in the prepared juice, stir-fry quickly, add a little water while frying, and take out the pan and plate after the juice is blended to taste.
Five, stewed beans with tomatoes
Ingredients: croton 350g.
Accessories: 50 grams of tomatoes.
Seasoning: salt amount.
40 grams of soy sauce
Garlic powder 10g
3 grams of chicken essence
Production: 1, wash the beans, remove the old tendons, break them into 6 cm pieces, and wash the tomatoes and slice them for later use.
2. Put 20g of oil in the pan, stir-fry minced garlic slightly, then stir-fry tomatoes, salt and beans together, add 70g of water, bring to a boil with a lid, simmer for about 3 minutes on low fire, uncover the lid, release, stir-fry for 2 minutes, then add chicken essence and monosodium glutamate, and collect juice on medium fire.
Six, oil-consuming eggplant diced
Ingredients: 400g eggplant.
Accessories: 50g line pepper.
Seasoning: salt amount.
Fuel consumption 15g.
5 grams of soy sauce
5 grams of ginger slices
5 grams of garlic slices
Onion node 10g
Production: 1, eggplant washed, peeled and cut into pieces, soaked in water for later use. Wash the peppers and cut them into small pieces.
2, put 700 grams of oil in the pot and burn it to 6 layers of heat. Dice eggplant, drain, and fry in a pot until cooked. Take out and drain the oil.
3. Leave 10g oil in the pan, stir-fry the ginger and garlic slices until fragrant, add pepper and salt to stir-fry until it is off, put oil, stir-fry the eggplant diced slightly, put oil, stir-fry the onion evenly, and then take out the pan.
Seven, Mapo tofu
Ingredients: 400g of white tofu.
Accessories: 50g of meat foam.
Seasoning: salt amount.
Red bean paste 15g
Ciba pepper 10g
2 grams of monosodium glutamate
Jiang Mo 5 grams
5 grams of minced garlic
Chopped green onion 15g
5 grams of pepper
2 grams of edible alkali
Output: 1. Dice tofu with a knife. Boil1000g water in a pot, add tofu, add a little salt, add edible alkali after boiling, and cook until the tofu is drained.
2. Heat oil in a wok, add 30 grams of oil to heat it, add bean paste and Bazin pepper, stir-fry the meat foam, add a little soup to the tofu in the wok to taste, then simmer for 3 minutes with a small volcano, sprinkle with pepper powder, chopped green onion and hook.
Eight, stir-fry red envelopes and peaches
Ingredients: red vegetable picking
Seasoning: salt amount.
5 grams of ginger slices
5 grams of garlic slices
10g dried pepper.
2 grams of monosodium glutamate
Output: 1. Wash the red vegetables and cut them into sections. Cut the dried chillies into cylinders.
2. Put oil in the wok. When the oil is hot, add the dried chilli and stir-fry until it changes color. Add ginger and garlic slices and stir-fry until the fragrance is revealed. Add the red vegetables and stir fry quickly. Stir-fry until the food is broken. Add salt and monosodium glutamate and stir well. After a while, the dried vegetables can be cooked and cooked.
Nine, Chinese cabbage fried noodles
Ingredients: Chinese cabbage
Accessories: vermicelli
Seasoning: salt amount.
5 grams of ginger slices
5 grams of garlic slices
10g dried pepper.
Soy sauce 10g
Fuel consumption 10g.
5 grams of balsamic vinegar
Output: 1. Wash the cabbage, separate the leaves from the dried vegetables, pat the dried vegetables flat and slice them, and cut the leaves into strips. Slice ginger, slice garlic, and cut dried Chili into tubes.
2. Boil the water in the pot, cook the vermicelli in the pot, remove it and put it in cold water for supercooling.
3. Heat oil in a pot, add ginger and garlic slices and dried peppers and stir-fry until fragrant, pour in cabbage and stir-fry until fragrant, add soy sauce, oil consumption and balsamic vinegar, stir-fry evenly, add vermicelli, add salt and a little water, stew for one minute, add a little soy sauce to color, and collect juice over high fire.
Ten, hot and sour potato chips
Ingredients: 300 grams of potatoes.
Seasoning: salt amount.
2 grams of monosodium glutamate
2 grams of chicken essence
Soy sauce 10g
Vinegar 15g
5 grams of ginger slices
5 grams of garlic slices
A little Chili oil
Chopped green onion 10g
Output: 1. Prepare a peeled potato, shred it, wash off the fixed powder on the surface with clear water, add clear water, salt and a little oil to the pot, boil the potato for one minute, remove and drain.
2. Heat hot oil from the pan, add ginger and garlic slices and dried Chili peppers to stir-fry until fragrant, pour in shredded potatoes and stir-fry a few times, add salt, monosodium glutamate, chicken essence, soy sauce, aged vinegar and Chili oil, stir-fry again, add chopped green onion, stir-fry evenly over high fire and serve.
Xi。 fried shredded pork with sweet and sour sauce
Ingredients: 200g tenderloin.
Seasoning: salt amount.
3 grams of monosodium glutamate
Sugar 15g
Soy sauce 10g
Vinegar 10g
40 grams of pickled peppers
5 grams of cooking wine
The water is 30 grams short of powder.
Jiang Mo 5 grams
5 grams of minced garlic
20g chopped green onion
Production: 1, tenderloin is cut into 5cm-long shreds and marinated with salt, cooking wine and water.
2. Heat1000g oil to 6 layers, pour the marinated shredded pork, and take it out with oil.
3. Leave 20 grams of oil in the pot, saute the pepper and steam it, saute the minced ginger and garlic until fragrant, stir-fry the shredded pork evenly with oil, salt, monosodium glutamate, soy sauce, aged vinegar and white sugar, and then add water and chopped green onion.
Twelve, boiled lettuce
Ingredients: 300g of lettuce.
Seasoning: salt amount.
Millet pepper 10g
8 grams of minced garlic
Vinegar 10g
A little sesame oil
Chopped green onion 15g
Output: 1. Wash the lettuce, cut it into four pieces, boil1000g of water in the pot, add salt and cooking oil after boiling, put the lettuce in the water for 30 seconds, take it out and put it on a plate.
2, quasi-A small sauce: put minced garlic, chopped green onion and millet pepper into a bowl and stir-fry with hot oil, then add mature vinegar and sesame oil and stir well.
3. Stir well and pour on the lettuce.
Thirteen, steamed tofu
Ingredients: 400g tender tofu.
Accessories: 50g of meat foam.
2 grams of eggs
Seasoning: salt amount.
2 grams of chicken essence
Jiang Mo 5 grams
5 grams of minced garlic
Soy sauce 10g
Fuel consumption 10g.
A little soy sauce
Chopped green onion 10g
Water shortage powder 10g
Output: 1. Prepare a tender tofu with salt, chicken essence and two eggs, then press it into mud and stir it evenly, put it in a bowl and flatten it, then steam it in a steamer 15 minutes.
2. Heat hot oil from the pan, add meat foam and stir-fry until fragrant, add salt, chicken essence, soy sauce, oil consumption and soy sauce, stir-fry evenly, pour water to collect juice, pour it on tofu, and sprinkle with chopped green onion.