Ingredients: 1000 grams of beetroot, 100 grams of cooked bacon, 75 grams of sesame oil, salt, ginger, a little.

Making

⒈ beetroot moss hand broken into 4.5 cm long section, take its tender part, wash with water and drain. Bacon cut into 3 cm long, 0.3 cm thick slices;

Peake frying pan on a high flame, put sesame oil hot, under the ginger not a little stirred, into the bacon stir fry for 1 minute, fished out with a slotted spoon;

Will be the original frying pan with the rest of the oil on a high flame, put the vegetable moss, add salt bias fry for 2 minutes, and then add the bacon stir fry for 1 minute, push the pan with a handful of spoons, the pot will be reversed a few times, serve serving serving plate! That is to become. Main ingredients: 400 grams of purple cabbage moss

Accessories: chili (red, sharp) 30 grams of seasoning: 5 grams of salt, 2 grams of chicken essence, 5 grams of white vinegar, 10 grams of sesame oil, 20 grams of vegetable oil, 5 grams of green onions, 3 grams of ginger

Practice:

⒈ ⒈ beet moss clean and cut into segments; red chili pepper julienne; onion, ginger cut into the end;

Peake casserole under the vegetable oil, into the ginger mince, end of the onion frying Fragrance;

3 add beetroot section, salt stir fry, drops of white vinegar, sesame oil, into the chicken stir fry evenly can be. Ingredients: purple moss cloud ear, fresh bamboo shoots, seaweed, onion, ginger, salt, sugar, pepper, sesame oil, cooking wine

Practice:

⒈ ⒈ purple moss washed and cut into segments, onion and ginger chopped, washed and cleaned cloud ear picked into small pieces, seaweed soaked, fresh bamboo shoots sliced and standby;

Peak sitting pot ignition pouring oil, under the seaweed stir-fried incense, put onion and ginger, purple moss, stir-fry evenly, seasoned with the addition of cloud ear, bamboo shoots slices stir-fry, pour sesame oil can be left on the pan.