Chives, eggs, salad oil, salt.

Practice:

1, open the egg, add a little salt, stir along the direction, wash the leek and cut into sections;

2, pour oil in the pot, first fry the eggs;

3. Pour a little more oil into the pot, add chives, stir-fry for a few times, add some salt, and finally add the scrambled eggs, and stir well to get out of the pot.

Stir-fried chives and shredded pork.

Production materials: main ingredients: 200g leek and 200g pork tenderloin.

Accessories: 50 grams of lettuce

Seasoning: 40g of lard (refined), 3g of salt, 5g of sesame oil, 5g of cooking wine, 5g of soy sauce, 5g of white sugar, 2g of monosodium glutamate, and 0/5g of starch (corn).

Fried shredded pork with leek;

1. Cut the pork tenderloin into pieces and then cut into filaments;

2. Put the pork in a bowl, add refined salt, dry starch and a little broth, mix well and size;

3. Wash leek and cut into segments for later use;

4. Wash and shred lettuce for later use;

5. Heat the wok on medium heat, pour lard into it and burn it to 60% heat, then pour shredded pork and scatter it, and drain the oil;

6. Leave a little bottom of the wok for heating, add shredded bamboo shoots and chives and stir-fry for several times, add soy sauce, cooking wine, monosodium glutamate, sugar and a little broth, and then pour shredded pork and stir-fry evenly;

7. Thicken with water starch, pour in sesame oil and mix well, then serve.

Tips for making fried shredded pork with leek: This product has a frying process, and about 500 grams of lard is needed.

Fried rice cakes with shredded leek.

Making materials: 250g of rice cake, 0g of pork 1 00g, and leek1bar.

seasoning

Appropriate amount of salad oil, salt, chicken essence, cooking wine and oyster sauce.

Fried rice cakes with shredded leek.

1, the shredded pork is evenly kneaded with cooking wine and oyster sauce, then some cooking oil is poured in and marinated for later use. Slice the rice cake, clean chives, wash and cut into sections.

2, hot pot cold oil, pour the marinated pork shreds and stir-fry until the surface changes color.

3. Add leek and stir fry until leek becomes soft.

4. Rinse the cut rice cake slices with water (to prevent them from sticking to the pot) and stir-fry them for about one minute.

5. Pour in half a bowl of water, cover and simmer for 2 to 3 minutes. Open the cover and season with salt and chicken essence to serve.