Braised meat with green pepper
Ingredients: pork 1 kg, long green pepper, egg, onion ginger, cooking wine, soy sauce, oyster sauce, starch, pepper, salted chicken essence.
Practice: 1, beat pork into a paste, add an egg white, minced onion and ginger, 1 spoon cooking wine, 1 spoon soy sauce, 1 spoon oyster sauce, 1 spoon starch, a little pepper and salted chicken essence, and stir in one direction until stirring.
2. Leave the pork to marinate for a while, adjust a sauce: 1 spoon of soy sauce, 1 spoon of soy sauce, 1 spoon of oyster sauce, 1 spoon of starch, and a small amount of salt chicken essence, and add half a bowl of water to mix well;
3. Wash the green pepper and cut it into long sections, remove the seeds inside and stuff the mixed meat;
4. Burn the oil in the pot. First, fry the two sides with meat stuffing until it is set, then turn over and fry the green pepper until it is tiger skin-like, pour in the prepared juice, cook for a few minutes on low heat, and cook until the soup is thick.
Stir-fried yuba with celery
Ingredients: celery, yuba, millet spicy, onion, ginger and garlic, soy sauce.
Practice: 1, the yuba is soaked in warm water, the celery is washed and cut into sections, and then it is taken out for later use, and the millet is cut into sections.
2. Heat oil in a pan, stir-fry shallots, ginger, garlic and millet, add celery and yuba and stir-fry, add light soy sauce 1 spoon, oyster sauce 1 spoon and appropriate amount of salt chicken essence, and then stir-fry 1 minute to get out of the pan.
Braised eggplant with beans
Ingredients: a handful of beans, eggplant 1 piece, minced ginger and garlic, and millet spicy.
Practice: 1, cut the beans into sections, cut the eggplant into long strips, put more oil in the pan, and fry the beans and eggplant separately for later use;
2. Adjust the juice: add 2 tablespoons of soy sauce, half a spoonful of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of starch, a little salt chicken essence and white sugar to the bowl, and then add half a bowl of clear water and stir well;
3. Leave the oil in the bottom of the pot, stir-fry the minced ginger and garlic and millet, pour in the beans and eggplant, pour in the sauce, and stir-fry until the soup is thick.
Stir-fried mushrooms with broccoli
Ingredients: half a broccoli, three or four mushrooms, half a carrot, onion, ginger and garlic, and soy sauce.
Practice: 1, broccoli is broken into small flowers and cleaned, mushrooms are washed and sliced, and carrots are cut into rhombic pieces.
2. Boil water in the pot, put a few drops of oil and a spoonful of salt (so that the boiled broccoli is greener), blanch broccoli and carrots respectively and remove them for later use;
3. Heat oil in a pan, stir-fry shallots, ginger and garlic, add mushrooms and stir-fry until soft, then add broccoli and carrots, stir-fry for a few times, add 1 spoon of soy sauce, 1 spoon of oyster sauce and appropriate amount of salt chicken essence to taste, stir-fry evenly and serve.
Garlic zucchini
Ingredients: zucchini 1 piece, half a carrot, a handful of fungus and a handful of garlic cloves.
Practice: 1, sliced zucchini and carrot, soaked with auricularia auricula, and minced with garlic cloves;
2. Heat oil in a pan, saute minced garlic, add zucchini, carrots and fungus, and stir-fry for 2 minutes on medium heat until it is broken;
3. Add 2 tablespoons of soy sauce, 1 spoon of oyster sauce, and appropriate amount of salt chicken essence to taste, and then stir fry 1 minute to serve.
Tomato cauliflower
Ingredients: half a cabbage flower, one tomato, onion, ginger and garlic, soy sauce and oyster sauce.
Practice: 1, the cauliflower is broken into small flowers and cleaned, and the tomato is washed and cut into pieces for later use.
2, boil water in the pot, and the water is opened into the cauliflower and boiled until it is cut off and fished out for use;
3. Heat oil in a pan, saute shallots, ginger and garlic, add tomatoes and stir-fry tomato juice, then pour cauliflower and stir-fry for 2 minutes, add light soy sauce 1 spoon, oyster sauce 1 spoon, and appropriate amount of salt chicken essence and stir-fry evenly to serve.
Diced potatoes with minced meat
Ingredients: 2 potatoes, a small piece of pork, green pepper 1 piece, onion, ginger, garlic, millet, and starch.
Practice: 1, peeled and diced potatoes, washed off excess starch in clean water, minced pork into minced meat, and chopped green pepper and millet into small pieces;
2. Put oil in a hot pan, saute shallots, ginger and garlic, add meat foam and stir-fry until it changes color, and add diced potatoes and stir-fry evenly;
3. Add 2 tablespoons of light soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and a proper amount of salt chicken essence, pour in half a bowl of water and boil until the diced potatoes are soft and rotten; Add green pepper and a little starch water, and stir-fry until the soup is thick.
hot and sour lotus root
Ingredients: lotus root 1 knot, shallots, ginger and garlic, millet spicy, soy sauce, oyster sauce, starch.
Practice: 1, peeled and diced lotus root, boiled water, blanched lotus root and fished out for later use;
2. Heat oil in a pan, stir-fry shallots, ginger, garlic and millet spicy, add diced lotus root and stir-fry, add 2 tablespoons of soy sauce, 1 spoon of soy sauce, 1 spoon of oyster sauce, half a spoonful of sugar, a proper amount of salted chicken essence and half a bowl of water, and stew for 3 minutes;
3, the fire juice, pour a little water starch, stir-fry until it is sticky, and sprinkle with chopped green onion to eat.
stir-fried shredded pork and beaten eggs with black fungus
Ingredients: a piece of lean meat, half a cucumber, half a carrot, a handful of fungus, and minced ginger and garlic.
Practice: 1, slice lean meat, slice cucumber and carrot, and soak fungus for later use;
2. Add cooking wine 1 spoon, soy sauce 1 spoon, half a spoon of soy sauce, a little salt chicken essence, half a spoon of starch, and an egg white to the lean meat, and marinate evenly for 5 minutes;
3. Boil the oil from the pan, stir-fry the eggs and take them out. Put more oil in the pan, put in the sliced meat and take them out for later use.
4. Leave the bottom oil in the pot to saute the ginger and garlic foam, pour in the fungus, cucumber and carrot, stir fry a few times, add the fried meat slices and eggs, stir fry evenly, add 1 spoon of soy sauce, 1 spoon of oyster sauce, a little salt chicken essence and a little starch water, and stir fry until the soup is thick.
Sauté ed clam
Ingredients: clam 1 kg, onion, ginger and garlic, millet and spicy, cooking wine, light soy sauce, oyster sauce and bean paste.
Practice: 1, boil hot water in the pot, open the ginger slices, onion segments and a spoonful of cooking wine, pour in the clams and blanch until the clams are open and fished out for later use;
2. Adjust a sauce: add 2 tablespoons of soy sauce, half a spoonful of soy sauce, 1 tablespoon of oyster sauce, half a spoonful of sugar, a little salt chicken essence and a little water to the bowl;
3, burn oil in the pot, saute shallots, ginger and garlic, millet and spicy, put a spoonful of bean paste and stir-fry, pour in clams and stir-fry evenly, pour in the sauce, stir-fry over high heat and serve, and sprinkle with chopped green onion.