Calories of ingredient recipes: 207.8 (calories)
condiments
Loose meat 1 piece
3 asparagus
Asparagus pine meat
1. Wash asparagus and cut it into pieces of about 1 decimeter. Open the oil pan. When the oil temperature is 60% to 70% hot, fry the loose meat until golden brown. Take out and drain. Slice for later use.
2. Wash the pot, add water without ingredients, pour in pine wood slices and asparagus, cook for a while on low heat, remove and drain.
3. Wash the pan, medium heat, add half a bowl of water, add a proper amount of salt, chicken essence, monosodium glutamate, sugar and a spoonful of chopped pepper, bring to a boil, pour in pine meat and asparagus, turn over, hook the starch, turn over twice, pour a tablespoon of oil, and turn over twice to take out the pan.
Pine slices of Chinese yam
1. Wash yam, peel it, wash it, and cut it into diamond-shaped pieces. Fry the loose meat until golden brown and slice it. Wash the green pepper and cut it into rhombic slices for later use.
2. Cook yam, pine meat and green pepper, remove and drain.
3. Wash the pan, add half a bowl of water, add a proper amount of salt, chicken essence, monosodium glutamate and sugar, bring to a boil, pour in pine meat, yam and green pepper, turn it over, turn it over twice, pour in a tablespoon of oil, and turn it over twice.
Pine plate meat with Agrocybe aegerita
1. Wash Agrocybe aegerita and drain. Open the oil pan, fry Agrocybe aegerita until golden brown when the oil temperature is 50% hot, remove and drain; When the oil temperature is 70% to 80% hot, loosen the meat, fry until golden brown, remove and drain, and slice for later use.
2. Cook Agrocybe aegerita and pine nuts together, remove and drain.
3. Wash the pan, get on fire, add half a bowl of water, add proper amount of salt, chicken essence, monosodium glutamate and sugar, bring to a boil, pour in pine meat and Agrocybe aegerita, stir fry a few times, hook some water starch, turn it twice, then pour a tablespoon of oil, and turn it twice out of the pan.
Sichuan style songban meat
1. Chili, stir-fry loose meat slices for later use.
2. Wash the pot, pour in the water that can't pass the ingredients, blanch the loose meat, take it out and drain it.
3. Wash the pan, dry it, pour the right amount of oil, add the right amount of Laoganma, stir-fry the bell pepper for a few times, then pour the pine meat, stir-fry for a few times, slightly splash some water, add the right amount of chicken essence and monosodium glutamate, turn it over twice, and then pour some spicy oil and pepper oil, turn it over twice.
Songmupan braised pork
1. Wash and slice the cabbage, drain the water, and pour it into the container with carrot slices. Chop the wild pepper, sprinkle it on the cabbage, sprinkle a handful of salt, stir it evenly by hand, marinate it for 5 minutes, then wash it with clear water and squeeze it dry. Wash garlic seedlings and cut into pieces.
2. Stir-fry the loose meat and slice it.
3. Wash the pot, get angry, pour in water without ingredients, drain the cabbage, carrots and pine meat, remove and drain.
4. Wash the pan, ignite it, boil it dry, pour in a little oil, stir fry a little garlic sprouts, then add half a bowl of water, add a proper amount of chicken essence, monosodium glutamate, seafood sauce and Hunan hot sauce, pour in Chinese cabbage, carrots and pine meat, stir fry for a while, hook some water starch and turn it over twice.