1. Peel potatoes, cut them into filaments, and soak them in water to wash off starch, which can not only prevent them from turning black, but also keep them white, tender and crisp when frying. Remove before frying and drain.

2. Green and red peppers are seeded and pedicled, cut into filaments, and dried peppers are shredded.

3. Heat the wok, add peanut oil to heat it, put shredded onion into the wok, add dried chili and stir-fry, then add shredded green pepper and shredded potato, stir-fry until it is 80% ripe, add refined salt and monosodium glutamate to adjust the taste, then pour sesame oil and balsamic vinegar, and stir-fry.

Practice:

1. Wash the eggplant, remove the head and tail, cut it into hob shapes, soak it in clean water, drain it, sprinkle a little starch and mix well. Wash the onion from head to tail and cut it into sections.

2. Wash and slice pork, chop it into mud, add 1/2 tbsp soy sauce, 1 tbsp raw flour, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well, and marinate for 10 minutes to taste.

3. Pour 3 tablespoons of oil into the pot and heat it. Pour in minced meat and stir-fry until the meat turns white, and then pick it up for use.

4. Continue to add 10 tbsp of oil, saute the shallots, add the eggplant and stir fry quickly, add 5 tbsp of water and stir fry until the eggplant is soft, about 5-6 minutes.

5. Pour in the minced meat fried before 1 min, sprinkle 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and you can get out of the pot!

Raw materials:

2 pieces of eggplant and a little shredded pork.

Ginger, garlic, onion, spicy bean paste, vinegar, sugar.

Method:

1. Wash and drain the eggplant and cut it into small round sections for later use. Clean garlic and cutting into pow, cleaning onion and cutting into chopped green onion,

Cut ginger into powder for later use. Put vinegar, sugar and starch into a bowl and add water for later use. Note: put sugar in the bowl first.

Add vinegar. Put vinegar as flat as sugar.

2. After heating the oil, put it in the eggplant section and fry it until it is soft and golden yellow, then pick it up and drain it.

3. Stir-fry ginger, garlic and scallion, then pour in shredded pork, then pour in fried eggplant, stir-fry and add to the bowl.

Stir-fry the seasoning and serve in a plate.

Practice:

1. Wash green peppers with clear water, remove seeds and cut into filaments. Beat the eggs in a bowl and scatter them with chopsticks.

2. Put oil (40g) in the pan, heat it, pour in the egg juice, stir-fry and pour it out.

3. Pour the remaining oil into the pot, heat it, add the chopped green pepper into the wok, add refined salt and stir-fry for a few times. When the shredded green pepper is green, add the fried eggs and monosodium glutamate, stir-fry evenly, and cook with balsamic vinegar, and then take out the pot.

Ingredients: potato 1 piece, eggplant 2, green pepper 1 piece.

Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, minced garlic, raw flour and stock.

Practice:

1, peeled eggplant and potatoes, and cut into hob blocks; The green pepper is broken into small pieces by hand.

2. Add more oil to the pot. When it is 70% hot, first put the potato pieces in, fry them into golden brown, and then take them out for later use when they are slightly transparent. 3, then pour the eggplant into the oil pan, fry until golden brown, add green pepper pieces and pick it up together.

4. Stir-fry chopped green onion and garlic with a small amount of hot oil, add stock, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and stir-fry slightly.

5. Add water-borne flour and collect the juice over high fire.

Ingredients: 400g lentil, minced meat 1 50g seasoning: 4 dried chilies, soy sauce 1 tablespoon, mustard tuber powder, pepper, garlic, salt and monosodium glutamate in appropriate amounts:1.Tear off the old tendons at both ends of lentil, break into two sections, wash and control drying.

2. Heat 250 grams of oil, add lentils, fry until the lentils are wrinkled, and remove the oil with a hedge.

3. Heat another pot and saute minced meat, dried pepper, pepper, mustard tuber and garlic with 1 tablespoon oil.

4. Pour in the soy sauce and stir-fry the lentils. When the lentils are cooked, turn off the fire, add salt and monosodium glutamate, and stir well.

Ingredients: chicken breast, cauliflower seasoning: shredded onion, Jiang Mo, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce, and rice noodles. Practice: 1, wash chicken breast, cut into pieces, marinate with salt, cooking wine and cooking oil for a while, and then catch evenly with rice noodles.

2. Wash the cauliflower and chop it into small flowers, sit in a boiling water pot, boil it, remove the cold water, and control the clean water for later use. Shred onion, mince ginger and slice garlic.

3. Take another wok and put oil in it. When the oil temperature is hot, put the aniseed in it, then put the Jiang Mo, put the chicken breast in the wok and stir-fry until the meat becomes discolored. Then put the shredded onion and Jiang Mo in it and stir-fry it, and put the cooked cauliflower in it.

4, put cooking wine, chicken essence, oyster sauce, put the smooth chicken breast into the pot, stir fry quickly, add salt, stir fry, and put it out of the pot.

Ingredients: a piece of pork belly seasoning: one star anise, a little onion, several slices of ginger, a little cooking wine, a little pepper, some pepper, some rice, some purple rice, soy sauce, chicken essence, sugar, bean paste. Practice: 1, sliced pork belly.

2. Marinate the meat with cooking wine, onion, ginger and star anise.

3. After marinating the meat, prepare pepper, pepper, rice and purple rice.

4. Stir-fry the prepared 3 in the pot.

5, put 3 in the pot and use a medium torch to copy the rice and turn it yellowish.

6. Use a blender to break the fried 3. Don't stir it too much. It's easy to get bigger particles.

7. Pour 6 into the marinated meat. Add soy sauce, soy sauce, sugar, chicken essence and a little sesame oil. Mix well.

8. Finally, add a tablespoon of bean paste. Add a little water to moisten the powder.

Cooking method (two persons)

Ingredients: Eggs (4), Onions (3)

Seasoning: salt (1/3 tbsp), oil (6 tbsp).

1. Wash and remove the scallion, cut the scallion into chopped green onion and put it in a large glass bowl.

2. Beat in four eggs, tilt the glass bowl at 45 degrees, and quickly stir the eggs and chopped green onion with chopsticks in one direction until the egg liquid is sticky.

3. Heat the pan until all the water in the pan evaporates. Heat it for about 1 min, put 6 tablespoons of oil into the pan, turn the pan to spread the oil all over the pan surface, then turn it to low heat, and then pour in the egg liquid.

4. Turn the scrambled egg liquid quickly in one direction. After about 1 minute, the egg liquid will solidify. At this time, hurry up and get out of the pot to avoid the scrambled egg being too old.

Scrambled eggs with tomatoes method 1

Description: Everyone can cook scrambled eggs with tomatoes, but it is delicious and difficult to cook them. It is mainly due to several misunderstandings, which I will elaborate on later.

Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs eat a word "fresh", and when tomatoes scrambled eggs, there are substances that form umami flavor, and there is no need to put fresh monosodium glutamate or chicken essence. That's why you don't put onions, ginger and garlic in this dish.

Production method:

1。 Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Break the eggs into a bowl, beat them well and add a little salt.

2。 Put an appropriate amount of oil in the pan (when scrambled eggs, how much oil is crucial, my experience is to put oil equivalent to 2/3 of the egg liquid), and when the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour the egg liquid, pay attention to this time, the egg liquid will naturally solidify, don't move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg paste). Fry it. When both sides are golden in color, take the eggs out of the pot (you don't have to take them, but wait until you are proficient). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry them for a few times. Because the tomatoes contain a lot of water, there will be water precipitation. At this time, put the fried eggs in, add a little salt, stir fry them for a few times, and take them out of the pot. PS: When someone likes to cook, put some water in it. I don't recommend it. In fact, the water in tomatoes is completely enough, so there is no need to put water in it. Also, the quality of tomatoes is not good now, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in the right amount when cooking.

Ingredients: loofah eggs

Seasoning: oil, salt, cooking wine, chopped green onion.

1. Add a small amount of salt to 2-3 eggs and cook wine. Stir well and set aside.

2. Peel, slice or dice the loofah for later use.

3. Heat the wok into the oil with strong fire. When the oil temperature rises, pour in the eggs, stir-fry and fill the bowl for later use.

4. Heat the wok with strong fire and add the oil. When the oil temperature rises, pour in the loofah and stir-fry, add the cooked eggs and stir-fry, then add the salt according to your personal taste. Stir-fry the chopped green onion for a while and then serve.

Benefits of eating more: Luffa has a high nutritional value. Luffa contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins, vitamin C, and also contains saponin, a component contained in ginseng.

20 grams of minced meat, 200 grams of eggplant, 0/0 gram of shallot/kloc, and 0/0 gram of ginger/kloc.

Seasoning: 500g of peanut oil (actual oil consumption100g), 0/0g of salt, 5g of monosodium glutamate, 3g of sugar, 20g of cornmeal, 5g of sesame oil, 50g of chicken soup and 0g of soy sauce king10g.

Production process:

1, peeled eggplant, cut into large thick strips, washed shallots and cut into sections, and cut ginger into rice.

2. Add oil to the pan, add tomato strips when the oil temperature is 120 degrees, and fry until golden.

3. Leave the oil in the pot, add ginger rice, minced meat, eggplant, chicken soup, salt, monosodium glutamate, sugar and soy sauce, simmer until the juice is thick, then thicken it with wet raw powder and pour sesame oil.

Basic materials Raw materials: pork ribs

Seasoning: seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried Chili, garlic.

1, pork ribs are cut into long sections of 12 cm, and the blood is removed with clear water.

2. Marinate with seasoning for more than 2 hours (seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar).

3. When the oil is burned to 20% heat, put the ribs into the pot, and fry the oil slowly from low to high, until the ribs are mature and crusted, and take out and drain the oil.

4. Add minced garlic and dried peppers to the pot to stir-fry the fragrance, then add the ribs to stir-fry, add seasoning, and put them in pots.

Sweet and sour pork ribs are loved by many food controllers because of their sweet and sour taste, fragrance but not greasy. However, the traditional sweet and sour pork ribs are difficult to be served on the family table because of the relatively complicated production process and long cooking time. The following simple version of sweet and sour pork ribs omits the steps of blanching and frying, which simplifies the process and saves time. As long as the golden ratio1:2: 3: 4 is well mastered, even children's shoes with zero cooking skills can make sweet and sour pork ribs with all colors and flavors! And less oil is healthier!

material

Pork chop 1 kg, cooking wine 1 spoon, 2 tablespoons of soy sauce, 3 tablespoons of rice vinegar, 4 tablespoons of white sugar, 3 grams of salt and a proper amount of ginger slices.

Practice:

1, clean the pork chops and dry the water for later use. picture

2. Pour a small amount of oil into the pot, heat it, and saute the ginger slices.

3. Add the ribs and stir-fry until the ribs change color, and the surface is golden and slightly burnt.

4. Add the seasoning in the golden ratio, and the order is: first put 1 tablespoon cooking wine, then 2 tablespoons soy sauce, 3 tablespoons rice vinegar and finally 4 tablespoons white sugar, and stir well.

5, then pour in boiling water that can not pass the ribs, and adjust the low heat for 20 minutes.

6, add salt, open fire to collect juice, when the juice is thick and bright, sprinkle sesame seeds to decorate the pot (finally, pay attention to turning the ribs in the pot to avoid burning).

Tips:

1, ribs before frying in the pot, try to dry the water, or dry it with kitchen paper, so that oil will not splash when frying.

2, like children's shoes with darker colors, you can add a small amount of soy sauce to add color when you add salt.

Ingredients: chicken wings, pepper, dried red pepper, onion, ginger and a can of Coca-Cola.

method of work

1, wash the wings, make several cuts on each wing, add a little soy sauce, salt and shredded ginger and marinate for 20-40 minutes.

2, put the oil in the pot, burn to 60% heat and stir-fry the pepper to taste.

3. Add wings and fry until golden on both sides.

4. Pour in cola to cover the chicken wings.

5, cooking stalls, let the cola open, change the heat preservation file, put dry peppers and salt to taste.

6, watch the fire from time to time, when the cola juice is sticky, it is completed.

7. Sprinkle with chopped green onion to make the dish look better.

Tips:

1, don't put the pepper at the beginning, it's easy to Hu and not delicious.

2, cola is generally 8- 10 chicken wings with a can of cola.

3. Don't put too much soy sauce.

4. If there is no cola, you can also take sugar instead.

Materials:

Lettuce 1 00g, lean pork 1 00g, a big auricularia auricula, carrot1root, green onion1root, 4 cloves of garlic and 2 green peppers each. Red oil, soy sauce, soy sauce, vinegar, sugar, salt, monosodium glutamate, pepper powder, ginger powder, dried starch and vegetable oil.

Practice:

1, pork lean meat cut into filaments, add a little soy sauce, salt curing 10 minutes.

2, lettuce, carrots peeled and shredded, fungus water cut into filaments.

3. Shred green and red peppers and green onions, and slice garlic.

4, soy sauce, soy sauce, sugar, vinegar, pepper powder, ginger powder, dried starch, salt, monosodium glutamate and water to make fish-flavored juice.

5. Add vegetable oil to the pot, heat it, pour in shredded pork, slide it open and stir-fry.

6. Add green and red peppers and stir-fry onions and garlic to make the fragrance.

7. Add lettuce and shredded carrot and stir-fry until it is cut off. Add red oil and continue to stir-fry.

8. Add shredded fungus and continue to stir fry.

9. Pour in the prepared fish sauce and stir-fry until cooked.

Materials:

250g of clam meat, 5 pieces of perilla leaves, 2 grams of mint leaves 10, 5 pieces of salt of false betel leaves, 5 grams of rice wine, 5 grams of soy sauce, 5 grams of oyster sauce, 3 grams of sugar, appropriate amount of garlic, appropriate amount of minced ginger onion and oil 10.

Practice:

1, prepare the ingredients, and the bought clams contain a lot of silt and stones, which should be washed repeatedly with flowing water and drained for later use; Perilla leaves, mint leaves and false betel leaves are cut into filaments respectively.

2. Heat the wok, pour the oil, put the ginger, onion and garlic in the wok and saute until fragrant, pour in the drained clam meat, stir fry quickly, and some water will be released when frying, so as to keep the stir fry until dry.

3. Mix soy sauce, salt, rice wine, oyster sauce and sugar into a bowl of sauce, pour it into the pot, stew for 1 minute, and taste.

4. Pour perilla, mint and fake shredded pork into the pot and stir well before taking out the pot.

Tips:

1, clam meat itself is a variety of small clams, small snails and small oysters, which are slightly blanched and peeled to get meat. It contains a lot of sediment and pebbles. Be sure to remember to clean it before cooking, otherwise it will affect the taste.

2, because it is already a semi-finished product, the frying time should not be too long, but to fry dry, you must thoroughly fry dry water.

Materials:

200 grams of fresh mushrooms, one green pepper, an appropriate amount of onion, two cloves of garlic, and a spoonful of soy sauce.

Practice:

1, fresh mushrooms are washed with water and drained.

2. Slice the pepper and onion separately, and slice the garlic.

3. Oil the wok, heat it to 40% heat, pour in the fresh mushrooms and stir-fry for about 3-5 minutes, stir-fry until the fresh mushrooms become soft, add the garlic slices and saute until fragrant. At this time, the water in the mushrooms gradually dries up.

4. Add the pepper and stir-fry, stir in soy sauce and stir-fry. Finally, stir-fry the onion slices and turn off the heat.

Tips:

1, because the fresh mushrooms are delicious, so you don't have to let go of too much seasoning, just take one of soy sauce and salt.

2. Try to extract the water from fresh mushrooms. Fresh mushrooms that have not been soaked in water will not have a lot of water.

Materials:

A cauliflower, dried red pepper, chopped green onion, shredded ginger, garlic slices, pepper granules, soy sauce, vinegar, a little sugar and salt.

Practice:

1, wash cauliflower, soak in light salt water for 10 minutes, take out and peel small flowers by hand for later use.

2. Put oil in the wok. When the oil is hot, add dried red pepper, onion, ginger, garlic and pepper to saute.

3. Add the cauliflower and stir fry, and turn to medium heat and stir fry for two or three minutes until the cauliflower is cooked.

4. Add soy sauce, salt, sugar and vinegar, stir fry evenly and serve.

Ingredients: pork tenderloin150g, carrot 50g, bamboo shoot 50g, water bamboo 40g, auricularia auricula 50g and green pepper 25g.

Accessories: 3 teaspoons of white sugar, 2 teaspoons of vinegar, light soy sauce 1 teaspoon, cooking wine 1 teaspoon, 2 onions, 2 slices of ginger, 2 cloves of garlic, 4 teaspoons of vegetable oil, starch 1 teaspoon, pickled red pepper 1 tablespoon, and salt 1 tablespoon.

The method of fish-flavored shredded pork

1.Clean auricularia auricula, carrot, green pepper, water bamboo and bamboo shoots, and then shred them for later use. Note: bamboo shoots need to be blanched first to remove oxalic acid.

2. Shred tenderloin, marinate with starch, cooking wine, etc. for 5 minutes, add vegetable oil to the pot, heat it, add shredded pork and stir-fry until it changes color.

3. Slice onion, ginger, garlic and pickled red pepper for later use.

4. Fish-flavored shredded pork sauce, white sugar: vinegar: soy sauce: cooking wine = 3: 2:1:1,and add water starch to make juice (the amount of water starch depends on the thick soup of this dish, which can be based on personal preference).

5. Pour the oil in the pot, stir-fry the onion, ginger and garlic pickled pepper in the pot and make it fragrant.

6. Pour in shredded carrots, auricularia auricula, bamboo shoots and water bamboo, stir-fry and stir-fry later with shredded green peppers.

7. Pour in shredded pork and stir-fry for 2 minutes to make it mature.

8. Finally, slowly pour the sauce along the edge of the pot (step 4). You can season it with salt according to your own taste, and then stir-fry it to get out of the pot.

9. Sprinkle a little chopped green onion and you can eat it. The color of the dish is rosy, the taste is soft, the smell of fish is outstanding, and it is very appetizing. The mouth of the vegetable is crisp and tender. Compared with the fried in the restaurant, it is less oily and less spicy, which can be adjusted according to your own preferences.

Materials:

Two lotus roots, three auricularia auricula, half a carrot, green pepper 1 piece, and lean meat100g.

Practice:

1, peeled lotus root, sliced, soaked auricularia auricula, washed with 1 teaspoon of raw flour, washed with water, torn into small flowers, peeled carrots, cut flowers, peeled green peppers, sliced lean meat, evenly grabbed with oil and raw flour, and marinated for 10 minute.

2, hot pot, put oil, put in lean meat and stir fry.

3. Add a little soy sauce.

4. After the lean meat becomes discolored, it will be set aside.

5, put the oil in the pot again, pour in the carrots, stir-fry until soft.

6. Add black fungus and stir fry a few times.

7. Add lotus root slices and stir fry.

8, while frying, pour a small amount of water.

9, stir-fry until the lotus root is raw.

10, pour in the fried lean meat.

1 1, seasoning with salt and sugar.

12, add green pepper and stir well.

13, pour in water starch and stir-fry until the juice is dry.

Materials:

400 grams of pig liver, 80 grams of bean sprouts (pea tips), 50 grams of soaked fungus, 5 grams of pickled pepper 15, 5 grams of Pixian watercress, 5 grams of onion 10, 5 grams of garlic, 3 grams of ginger, 3 grams of refined salt, 5 ml of soy sauce, 2 grams of monosodium glutamate, 2 grams of sugar and 5 cooking wine.

Practice:

1, wash the bean seedlings, remove the hard seeds from the roots of auricularia auricula, wash and tear into small pieces.

2. Slice pickled peppers and shallots into a "horse's ear" shape, and slice ginger and garlic.

3. Cut the pork liver into 0.3 cm thin slices, put them into a bowl, add 2 grams of refined salt, cooking wine and a little water bean powder, mix well and marinate 10 minutes for later use.

4. In another small bowl, mix the soy sauce, pepper, sugar, monosodium glutamate, bean powder and fresh soup into a sauce.

Materials:

2 eggplant, pork (sliced or minced), half green pepper, salt and chicken essence.

Practice:

1, mince garlic, wash eggplant and cut into strips (slices) for later use.

2. Pour an appropriate amount of cooking oil into the pot and heat it. Add minced garlic and stir fry.

3. Add the sliced meat (the end) and fry.

4. Add eggplant and appropriate amount of soy sauce and stir fry back and forth. Add a small amount of water (or not) and stir fry until 90% mature.

5. Add green pepper, salt and chicken essence to taste and fry until cooked.

Tip:

1, because eggplant is more oil-absorbing, you must add proper amount of cooking oil.

2. High temperature will destroy the vitamin C rich in green peppers. After adding green peppers, they should be fried and cooked as soon as possible.

Materials:

200g pork belly, Auricularia auricula 1 00g, green pepper 1 piece, red pepper1piece, garlic, cooking wine and soy sauce.

Practice:

1, the fungus is soaked and washed, and the water is drained for use.

2. Slice the pork belly with skin, slice the garlic and cut the green pepper into long strips.

3. Pour a little oil into the pot, heat it and stir-fry the pork belly.

4. Stir-fry a part of the oil in the pork belly. When the pork slices turn yellowish, pour in the fungus, green pepper and garlic slices and stir fry.

5, add salt to taste the pot.

5. Set the pan on high fire, put the oil to 70% oil temperature, stir-fry the chili peppers, add ginger slices and garlic slices for a few times, then shake the liver slices and put them into the pan, stir-fry them for 18 times quickly (counting the stir-fry), and immediately pour in the sauce after the fungus slices, bean sprouts and onions are fried, and stir-fry until the pig liver is cooked, collect the juice and put it on the plate.

Materials: Pleurotus eryngii 1 piece, 2 eggs, appropriate amount of salt, appropriate amount of oil, appropriate amount of cooking wine and a small amount of minced garlic.

Practice:

1. Wash Pleurotus eryngii and cut it into thin slices.

2. Pour the right amount of cooking wine into the egg and break it up.

3. Pour the right amount of oil into the wok, which can stir-fry a little more than usual. Pour in the eggs, spread them, and serve them out.

4. Leave a small amount of base oil in the pot, add Pleurotus eryngii and fry.

5. Wait for Pleurotus eryngii to soften and fry until golden, then turn over and continue frying.

6. Until the Pleurotus eryngii is cut off and both sides are golden, add the eggs and stir well.

7. Season with salt.

8. Sprinkle with minced garlic.

Spicy Doufu?

Materials: tender bean curd 1 box, 60g minced pork, 3 shallots, Jiang Mo 1 teaspoon, cooking wine 1 teaspoon, lobster sauce 1 teaspoon, appropriate amount of water starch, and spicy bean curd juice 1 bag.

Practice:

1. The first ingredients are ready.

2. Take out the tender tofu and cut it into pieces. Cook it in light salt water for two or three minutes and take it out.

3. Chop shallots, ginger and lobster sauce separately.

4. Maopo tofu seasoning is set aside in the bowl.

5. Put the base oil in the pot and add the onion, ginger and lobster sauce to saute.

6. Stir-fry minced pork after saute.

7. Stir-fry until the minced pork becomes discolored, add 1 teaspoon of cooking wine, and continue to stir-fry until the water vapor in the minced pork is dried.

8. Stir-fry the minced meat and add Mapo tofu seasoning.

9. Stir-fry evenly and then participate in half a bowl of water.

10. Bring the blanched tofu to a boil and simmer for a few minutes on medium or small fire.

1 1. Cook until the soup juice is reduced, thicken with water starch, and stir-fry until the juice is thick and turn off the heat.

12. Sprinkle a handful of chopped shallots or garlic after cooking.

Aauto Quicker chilli shrimp kernel

Materials: shrimp 1 80g, appropriate amount of dried pepper, 3 slices of ginger, 2 cloves of garlic, pepper 1 spoon, bean paste1tablespoon.

Practice:

1. Get the information ready.

2. Remove the head and tail of the shrimp, peel off the shell of the shrimp, take out the shrimp, sprinkle with pepper and marinate for an instant.

3. Cut the dried Chili into small pieces.

4. Put the oil in a hot pot, pat the ginger and garlic flat, put them down with the peppers and stir-fry them for a while until they get fragrant.

5. Add a tablespoon of bean paste and a small bowl of water and stir-fry until fragrant.

6. Pour in the shrimps, stir-fry until the shrimps turn red, and collect the juice slightly.

Stir fried bean sprouts

Materials: mung bean sprouts 1 bar, leek 1 bar, carrot 1 root, salad oil, salt and pepper.

Practice:

1. pinch off both ends of mung bean sprouts and wash them; Remove yellow leaves from leek, wash and cut into inches; Wash carrots and shred them.

2. Put the wok on the fire, put the oil and burn it to 50% heat, add the pepper and saute until fragrant.

3. Stir-fry shredded carrots, mung bean sprouts, leeks and salt in turn for a few times, and then take out the pot.