1. remove the tip of the chili pepper wash and pat flat spare;
2. peel the garlic, chopped;
3. take the right amount of tempeh spare;
4. put the right amount of cooking oil in the pot;
5. add cut green pepper with a spatula to press the sautéing
6. green pepper 7 ripe into the garlic foam and drum beans
7. Stir-fry to taste for 2 minutes, add salt, stir-fry for another 1 minute, out of the pan to finish
2
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Steamed fish and edamame, steamed bacon with edamame, and steamed pork ribs with edamame sauce. These three are relatively simple to do and will not be repeated here.
3
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Steamed rice with chicken and egg in black bean drums is also a delicious dish.
1. Overnight rice is broken up with a spoon and set aside.
2. One egg, mixed with half a spoon of water, a few drops of vinegar and one-third of a spoon of cooking wine, well beaten and set aside. (The addition of water and vinegar to the egg mixture can make the egg more tender, and the addition of cooking wine can remove the smell of eggs, but do not add more.)
3. Chop the tempeh, dice the carrots, and set aside the scallions.
4. Heat the pan with cold oil, and when the oil is hot, pour in the egg mixture along the edge of the oil over medium heat, stirring with chopsticks. (Scrambled egg oil should be a little more, and the egg must be poured in after the oil is hot, otherwise the eggs will not be fragrant. You can use chopsticks to break it up into small pieces nicely.)
5. Add the tempeh and stir-fry to bring out the flavor.
6. Then add the rice and stir-fry well.
7. Turn off the heat, sprinkle chopped scallions and salt and toss to coat, using the residual heat from the pan and rice to break up the scallions to bring out the scallion flavor.