Practice: 1. Prepare five fresh okra in advance. 2. After washing, put it in boiling water 1 min and take it out. 3. Refrigerate in cold water. 4. After cooling, cut the head and tail into small circles. 5. Add garlic, soy sauce, sesame oil and pepper and mix well.
Mushroom and Chili fry: Chili, Pleurotus ostreatus, garlic, cassava starch, soy sauce, oil consumption, salt, soy sauce.
Practice: 1. Clean Pleurotus ostreatus and slice it, or slice it according to your own hobbies. Clean the persimmon pepper, cut it into sections with an oblique knife, and mix with some millet peppers. The color is beautiful. 2. Add water to the pot, boil it, and blanch it with mushrooms, so as to eliminate the odor of fungi and clean the residue. 3, pour the right amount of oil into the pot, the temperature is 6 minutes cooked, add garlic, and gradually stir fry. 4. Add pepper and millet and stir-fry until it becomes loose. If you think Hangzhou peppers are spicy, you can choose ordinary peppers or fresh fruit peppers that are not spicy. 5. Then add Pleurotus ostreatus and stir quickly and evenly. 6, add a spoonful of soy sauce, a spoonful of oil consumption, a spoonful of soy sauce, a small amount of salt, stir quickly and evenly, cover and stew for 2min. 7. Stir a bowl of water tapioca starch, the ratio of water to tapioca starch is 1: 20, pour it into thickening powder, cook until the juice is thick, and then turn off the heat and put it on the plate.
Sichuan eggplant food: eggplant, meat, tapioca starch, onion, garlic, ginger, green pepper, vinegar, soy sauce, salt, sugar, rice wine and Pixian bean paste.
Practice: 1, first clean the eggplant, remove the pedicle of the eggplant, cut it into long sections of 4-5 cm, and then cut it into strips. Put the eggplant cut into small pieces into the pot, pour in cassava starch, and wrap it with a layer of cassava starch for later use. 2. Pepper is seeded and shredded; Shred pepper; Tangent pork belly. Chop the meat into a bowl, pour in some soy sauce and rice wine, stir well and marinate for a while. Chop the onion into chopped green onion, mash the garlic, chop it into powder, pat the ginger flat, and chop the powder for use. 3, adjust the fish juice, pour two spoonfuls of vinegar, a spoonful of soy sauce, a small amount of salt into the bowl, then pour in sugar, then pour in a small amount of water and mix well. 4. Boil the oil to 50% heat and add the eggplant. Stir-fry for 2 minutes, then take out the oil to control the water supply, leave the bottom oil in the pot, pour in the meat foam after the oil is burned, stir-fry the minced meat until it turns white, add the onion and garlic, stir-fry until fragrant, and add a spoonful of Pixian bean paste to stir-fry into Chili oil. Then add the fried eggplant and stir quickly and evenly. 5. Pour in the fried sauce and stir well. Add green pepper and red pepper. Put the onion in front of the pot. Then the delicious fish-flavored eggplant is finished.