60 grams of bean curd bamboo, 2 green bell peppers, 2 red bell peppers. Ginger, garlic, green onion, oyster sauce, chicken essence, soy sauce each moderate.

1, putrefied bamboo soaked in water in advance, soaked and washed dry water, cut into sections about 3 cm long; green and red bell peppers cleaned and cut into circles, ginger shredded, garlic peeled and sliced, scallions cut flowers;

2, hot pan oil, into the ginger and garlic burst incense into the green and red bell pepper circles, stir fry for a few times;

3, into the putrefied bamboo, stir fry; and then add the appropriate amount of salt, chicken essence, oyster sauce

4, add a little water, simmer for about two minutes, and finally into the soy sauce and green onion, stir fry can be.

Water-rotted bamboo, green pepper 250 grams each, 100 grams of water-rotted mushrooms, green onion, ginger, salt, soy sauce, cooking wine, monosodium glutamate (MSG), peanut oil, sesame oil, moderate amount of each.

1, will be cleaned and cut into small sections of bamboo, cleaned and sliced mushrooms, cleaned and diced green pepper.

2, the frying pan oil heating, into the onion, ginger, burst pot, into the bamboo, mushrooms, green pepper stir fry a few times.

3, add salt, soy sauce, cooking wine, monosodium glutamate and a little broth, stir-fry until softened and browned, drizzled with sesame oil, out of the pan can be.

Chili 1 rotel 300g ingredients oil moderate salt moderate MSG moderate oyster sauce moderate garlic moderate soy sauce moderate

rotel soaked in water well in advance, green chili ready

rotel cut into inch sections, chili pepper cut into hobnail pieces

start the pot, into the oil, burst garlic jasmine

add rotel stir fry

add the appropriate amount of soy sauce and then Add the appropriate amount of oyster sauce, salt, monosodium glutamate out of the pot.

1, bamboo soaked in warm water, cut into sections, clenched dry water spare;

2, spicy bean paste, green peppers cut into chunks spare;

3, the pot of oil, put into the clenched dry bamboo, deep-fried until the surface of the golden brown fish out, drain the oil and standby;

4, the pot of oil, burst incense onion and ginger, put a tablespoon of bean paste stir fry, put in the fried bamboo and peppers and stir fry for 1 minute, add a little salt and chicken essence, and then stir fry. Add a little bit of salt and chicken broth to the pan!

Ingredients: Bean curd, green peppers, green onions, dried chili peppers, cilantro, star anise, soy sauce, sugar

Practice 1: Soak the bean curd in cool water, wash and cut it into pieces.

2: Separately wash and cut green onions, dried chili peppers, cilantro.

3: Heat oil in a pot, add star anise, and then explode the scallions and dried chili peppers.

4: Drizzle some soy sauce, pour in the chopped bamboo, stir fry for a moment.

5: Then put in the green pepper slightly fried, and finally sprinkled with cilantro section.

6: Add salt, chicken essence, sugar to taste.

200 grams of celery, 60 grams of bean curd bamboo, ginger, garlic, green onions, chopped chili peppers, chicken powder, each appropriate amount.

Practice

1, putrefied bamboo soaked in advance after draining first cut into about 5 cm long section, and then cut into silk to be used; celery cleaned and torn off the old tendons, also cut into long 5 cm or so of silk; ginger shredded, garlic peeled and diced, scallion cut flowers;

2, hot pan oil, into the ginger and garlic burst incense into the putrefied bamboo stir-fried for about a minute;

3, into the celery, stir fry for about two minutes;

3, into the celery, and the chicken powder, and the chicken powder. Stir fry for about two minutes;

4, into the appropriate amount of chopped chili peppers stir fry;

5, into the appropriate amount of salt, a little chicken powder, scallions stir fry can be.