Auxiliary ingredients: green pepper 75 grams, 40 grams of carrots
Seasonings: 10 grams of cooking wine, 10 grams of soy sauce, 4 grams of salt, monosodium glutamate 2 grams of sugar 2 grams of onion 10 grams of ginger 10 grams of garlic (white) 10 grams of lard (refining) 40 grams of sesame oil 10 grams of starch ( Peas) 5 grams of cabbage fried green pepper features: beautiful color, fresh and salty aroma, crisp and tender to the mouth. Teach you how to do cabbage fried green peppers, how to do cabbage fried green peppers is delicious 1. cabbage wash, drain, cut into slices of elephants eye;
2. green peppers, carrots were washed, were cut into slices of elephants eye;
3. onion, ginger, garlic are finely chopped standby;
4. pot of oil to heat, put onion, ginger, garlic chili pan;
5. into the cabbage, cooking wine, stir-fry with high heat, then into the carrot slices, pepper slices, salt, sugar stir-fry;
6. add monosodium glutamate, with wet starch 10 (starch 5 grams of water) thickening, dripping sesame oil out of the pan into the plate that is complete. braised potatoes and eggplants practice (ground sanxian)
Ground sanxian is a representative of northeastern home cooking, refers to freshly laid seasonal vegetables, such as potatoes, eggplants and peppers. The practice is very simple, that is, potatoes, eggplants and chili peppers cut into pieces, put into the hot oil and fried to golden brown, and then together with the fried seasoning and become, the dish is fresh and tender, sweet and rich flavor, suitable for the next meal.
Materials for cooking (3 persons)
Ingredients: potatoes (3), eggplants (2), green peppers (2), chicken broth (1 cup), chopped green onion (1 tablespoon), minced garlic (1 tablespoon)
Seasoning: oil (1 bowl), light soy sauce (1 tablespoon), sugar (1/4 tablespoon), salt (1/3 tablespoon), corn starch (1/2 tablespoon)
1: Cut potatoes, eggplant and green pepper into cubes; mix 1/2 tablespoon cornstarch and 3 tablespoons water to make cornstarch water.
2: Heat 1 bowl of oil, insert bamboo chopsticks and wait for thin bubbles to form around them, then pour in the potato cubes and deep-fry over high heat for 5 minutes, until golden brown, then remove and drain.
3. Pour in half of the eggplant pieces and fry over high heat for 5 minutes, until the eggplant is soft and golden brown.
4: Pour in the rest of the eggplant and fry until golden brown, then add the bell peppers and stir-fry until well blended.
5. Heat a little oil in a wok, sauté the chopped green onion and garlic, add 1 cup of the chicken broth, 2 tablespoons of light soy sauce, 1/4 tablespoon of sugar, and 1/3 tablespoon of salt, and bring to a boil.
6. Stir in the potatoes, eggplant and bell peppers and cook for 2 minutes, then pour in the cornstarch to thicken the sauce.
Kitchen God Tips
1, eggplant is very easy to absorb oil, so when frying eggplant, the amount of oil should be more, the oil temperature should be high, during the period from time to time stirring, try to let it fry evenly fried through.
2, potatoes and eggplants cut into pieces, should not be rinsed with water, so as to avoid frying potatoes and eggplants, the moisture will make the oil splash, burn your hands.
3, green pepper blocks fried for a long time will change color, when the eggplant blocks fried, poured into the pot and eggplant blocks mix well, you can sheng up and drain the oil.
4, the traditional ground three seafood by deep-frying, more oil, eat more easily greasy; to make the dish refreshingly non-greasy, you can save the step of deep-frying, the three seafood in the pot mixing fried cooking can be.