Ingredients: half a cabbage, two small handfuls of mung bean vermicelli, 70g pork stuffing, proper amount of peanut oil, a little cooking wine, a little soy sauce, a little salt, 3 shallots and 4 cloves of garlic.
1. The pork stuffing is ready;
2. Two small bundles of mung bean vermicelli are soaked in cold water;
3. Wash the cabbage and cut it into filaments;
4. Cut the vermicelli into sections of about 10 cm;
5. Chop shallots into small pieces and garlic into small pieces;
6. Put the oil in the hot pot and cool it, add a proper amount of pork stuffing, stir fry and change color, add cooking wine, a little salt and soy sauce, and adjust the color to taste;
7. Stir-fry shredded cabbage in the pot and add a little salt and soy sauce according to taste;
8. Pour the vermicelli into the pot, stir fry quickly, evenly taste, pour in the minced onion and garlic, stir fry evenly, and take off the pot.
This is a very common home-cooked snack. Pepper is crispy and appetizing, and fresh eggs are served in 5 minutes. Delicious, good-looking, appetizing, eating.
Ingredients: 4 peppers, 2 eggs, a little salt and 4 cloves of garlic.
1.4 Clean the peppers;
2. Slice the pepper vertically, remove the pedicels and seeds;
3. Cut into squares as big as nails;
4. Knock two eggs into the bowl and break them for later use;
5. Pour the right amount of vegetable oil into the wok. When the oil is hot, pour in the egg liquid and break it;
6. Pour the diced peppers into the pot and stir fry for 2 minutes;
7. Sprinkle the right amount of salt;
8. Pour in minced garlic, mix well and take it out.
Conveniently matched with several ingredients, the chicken breast is tender and ripe, and the protein is rich. With green peppers, the color is beautiful and the taste is rich. A few pieces of dried bean curd can also supplement calcium.
Ingredients: chicken breast 1 piece, green pepper 1 piece, 3 pieces of dried white bean curd, proper amount of vegetable oil, 2 teaspoons of lobster sauce, a little soy sauce, a little salt, a little cooking wine, starch 1 teaspoon and 4 cloves of garlic.
1. The chicken breast should be thawed in advance, and it is better if it is fresh;
The chicken has not been completely thawed, and it is cut quickly. Cut thick silk along the fiber of chicken;
3. Put it in a bowl, pour in a little cooking wine, salt 1 teaspoon, starch 1 teaspoon, and grab it evenly to taste;
4. Green peppers and dried tofu are ready;
5. The green pepper is pedicled and seeded and cut into filaments, and the dried bean curd is cut into filaments;
6. Crush garlic and cut into pieces;
7. Put oil in the hot pot and cool it, then add shredded green pepper and dried bean curd;
8. Stir-fry until the shredded green pepper changes color, add a little salt to taste, and mix well to serve;
9. Pour more oil into the pot, don't wait for the oil to get hot, just put the shredded chicken into the pot and spread the shredded pork quickly, so that every piece of meat is stained with oil;
10. Turn to high fire, stir-fry the chicken to change color, pour in a little soy sauce, and then decide whether to add salt according to the taste;
1 1. Stir a few times and add two spoonfuls of lobster sauce;
12. Put the shredded green pepper and dried bean curd into the pot, then pour in the minced garlic, mix well and take out the pot.
This dish is fried with leeks, eggs, red peppers and shredded tofu. Its color is very eye-catching, and its taste is crisp, tender, fresh and soft, which is very suitable for early autumn without meat.
Ingredients: 65438+ 0 leek, 2 eggs, 2 shredded tofu, half red pepper, proper amount of oil and a little salt.
1. Remove the old roots of leek, clean it, and clean the tofu skin and red pepper; The eggs are ready;
2. Cut the leek into inches, shred the red pepper, shred the tofu skin, and beat the eggs into the bowl;
3. Pour a proper amount of oil into a non-stick pan. When the oil is 80% hot, pour the egg liquid into the wok and spread it out with a shovel after it solidifies slightly;
4. Pour leeks, red peppers and shredded tofu into the pot;
5. Sprinkle appropriate amount of salt, stir-fry evenly, and serve until the leek and shredded red pepper become soft.
Beef is relatively more expensive than pork, but its nutritional value is also higher than pork. Add onion, it is sweet, crisp and tender, and it is more appetizing. Sprinkling a little black pepper is simply icing on the cake, and it tastes like iron beef tenderloin.
Ingredients: beef 150g, 3 small onions, vegetable oil, soy sauce, soy sauce, salt, starch 1 teaspoon, cooking wine and black pepper.
1. Clean the beef;
2. Slice as much as possible;
3. Put it in a small bowl, add a little starch, salt and cooking wine, stir well, and marinate for 10 minute;
4. Peel small onions;
5. Cut into diamond-shaped blocks;
6. Pour a little oil into the wok, pour the onion into the wok and stir-fry for one minute, sprinkle a little salt and crush it, then serve;
7. Pour more oil into the pot. When the oil temperature is 30% hot, put the beef into the wok, spread it out quickly with the tip of a shovel, and try to make every piece of meat touch the oil so as not to be hit again.
8. Turn to the fire. With the increasing oil temperature, the meat slices gradually turned white and became more dispersed. At this time, pour a proper amount of soy sauce for coloring, season with a little soy sauce, and then decide whether to continue adding salt according to the taste;
9. Stir-fry several times until the beef is fully ripe and tasty. Pour the onion pieces into the pot, sprinkle a little black pepper, mix well and take out the pot.
# What to eat in September # # Eat in Beijing # # Theme essay for the second issue of Flash Moment #