Sauté ed tomato strips with shredded pork and pepper
Ingredients: 4 eggplants, 4 peppers, pork 1 00g, appropriate amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, soy sauce1spoon, soy sauce 1/2 tablespoons, and appropriate amount of water starch.
Practice:
1. Remove the pedicels of eggplant and pepper, wash, and cut eggplant into strips slightly thicker than chopsticks.
2. Put the eggplant in a large bowl, add a little salt, mix well, marinate for 10 minutes, and marinate the water, so that the eggplant will not absorb too much oil when frying, and it is easy to fry.
3. Shred pork and pepper.
4. Heat the pot with oil, stir-fry the tomato strips, stir-fry the tomato strips until they are slightly soft, and take them out for later use.
5. Add chopped green onion, stir-fry in Jiang Mo, then add shredded pork and stir-fry, the color of the fried shredded pork turns white, pour in cooking wine, soy sauce and soy sauce and stir-fry evenly, and stir-fry the shredded pork and color it.
6. Add tomato strips and stir-fry evenly, add half a bowl of water, and then add a little salt. Put less salt or not. Salt has been added when pickling. Bring it to a boil, and turn it to a medium-low fire to make it tasty.
7. Heat until there is a little soup left in the pot, add shredded pepper and minced garlic, stir well, pour in a proper amount of water starch and thicken, heat until the soup becomes sticky and the juice is wrapped in the ingredients, turn off the fire, take it out and plate it.
Braised mushrooms with potato chips
Ingredients: 2 potatoes, 250g mushrooms, 2 peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, starch 1 2 tablespoons, and sugar1teaspoon.
Practice:
1. Peel potatoes and wash them. Cut them evenly into pieces with the thickness of two coins. If they are too thin, they will break easily when fired.
2. Remove the roots of the mushrooms, cut them in half, cut the larger ones into 4 pieces, slice the pepper, cut the onion into chopped green onion, mince the ginger and slice the garlic.
3. Add half a bowl of water into the bowl, add soy sauce, salt, sugar and starch, and mix well to make the juice for thickening.
4. Add water to the pot to boil, add mushrooms and blanch until soft, and take out and control the water.
5. Add oil and heat to 70-80%. Add potato chips and fry them until they are golden in appearance and have a hard shell. Take out and control the oil for later use.
6. Leave a little oil in the pan, add onion, ginger and garlic and stir fry until fragrant, add mushrooms and stir fry evenly, and then add fried potato chips and stir fry evenly.
7. Add pepper slices, pour in the prepared juice, thicken, stir-fry over high heat and heat until the soup is thick, turn off the heat and serve out.
Braised meat with pepper
Ingredients: 8 peppers, 250g pork, 3 tbsps vegetable oil, 3g salt, white pepper, cooking wine 1 tbsp, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, 2 tbsps soy sauce, and 2 tbsps soy sauce1/tbsp.
Practice:
1. Prepare all the ingredients, wash the peppers, remove their pedicels, and take out the seeds inside.
2. Wash and chop pork into minced meat, add pepper, cooking wine, chopped green onion, Jiang Mo and a little salt and mix well (pepper and cooking wine can remove the fishy smell of meat) and marinate 10 minute.
3. Use chopsticks to stuff the pickled meat into the pepper one by one.
4. Add oil to the pot, heat it, add pepper, fry it with medium fire, fry the pepper until both sides wrinkle, add onion, ginger and garlic, stir-fry until fragrant, pour in soy sauce and soy sauce, and add half a bowl of water.
5. Bring to a boil, simmer for about 10 minute, and turn off the heat when the pepper becomes soft and there is a little soup left. Take it out and put it on a plate.
Stir-fried cauliflower
Ingredients: cauliflower 1 piece, proper amount of oil and salt, onion 1 piece, 2 slices of ginger, 2 cloves of garlic, 0/0 piece of pepper/kloc-0, cooking wine 1 spoon, soy sauce 1 spoon, a few drops of rice vinegar and 8 dried peppers.
Practice:
1. Break loose cauliflower into small flowers, soak them in light salt water for 10 minutes, and drain the water for later use. Because loose cauliflower is exposed to the outside, it is easy to be polluted, so soak it in light salt water to kill the bugs hidden inside.
2. Cut the onion into chopped green onion, shred the ginger, slice the garlic, and cut the dried pepper into sections, without pepper seeds.
3. Heat the pan with oil, add pepper and fry until fragrant, add onion, ginger and garlic, and fry dried Chili until fragrant.
4. Add cauliflower, stir-fry with medium heat, stir-fry until cauliflower is cut off.
5. Pour in cooking wine, light soy sauce, a few drops of rice vinegar, add salt, continue to stir fry for 1-2 minutes to taste, turn off the fire, and serve out.
Fried vegetables
Ingredients: 250g mung bean sprouts, 2 eggs, leek 1 handle, vermicelli 1 handle, proper amount of oil and salt, 2 slices of ginger, a few drops of rice vinegar, soy sauce 1 spoon.
Practice:
1. Prepare the required materials, soak the vermicelli in warm water for 1-2 hours in advance, remove the old leaves from the leek, rinse the mung bean sprouts, drain the water, and optionally add spinach and shredded pork for frying.
2. Cut the leek to the roots, then cut it into inches, and knock the eggs into a bowl and break them up for later use.
3. Add a little oil to the pan and heat it. After the oil is hot, you can turn the pan back and forth, left and right, so that the oil can spread all over the bottom of the pan, pour in the egg liquid, pick up the frying spoon, and still turn the pan back and forth, left and right, so that the batter can flow sideways, and try to make the bread into a circle.
4. After the egg liquid is solidified, turn it over and fry it again, take it out and cut the egg cake into thick shreds.
5. Add oil to the pot, heat it, add shredded ginger to the pot, stir-fry the mung bean sprouts with strong fire, pour in a few drops of rice vinegar, and stir-fry the mung bean sprouts until they are broken.
6. Add vermicelli, leek, shredded egg, salt, light soy sauce, stir-fry quickly and evenly over high fire, turn off the fire, and serve out.
Stir-fried garlic seedlings with shredded pork
Ingredients: garlic sprout 250g, pork 1 50g, proper amount of oil and salt, ginger 1 slice, cooking wine 1/2 tbsp, soy sauce1tbsp, white pepper 1/2 tsp.
Practice:
1. Prepare the required materials, choose pork with a little fat, and the fried dishes taste better. Wash the garlic seedlings, cut them into inches for later use, and cut the ginger into pieces.
2. Slice the pork first, then shred it, and the thickness should be even.
3. Heat the pan with oil, stir-fry the shredded pork until the color turns white, pour in cooking wine, soy sauce, stir-fry evenly, and stir-fry the shredded pork and color it.
4. Add the garlic sprouts, salt and white pepper, stir-fry quickly and evenly with high fire, stir-fry the garlic sprouts until they are slightly soft, turn off the fire, and serve out.
Pleurotus eryngii with minced meat
Ingredients: Pleurotus eryngii 500g, pork 1 00g, proper amount of oil and salt, onion 1 segment, ginger1slice, 2 cloves of garlic, braised soy sauce 1/2 tablespoons, cooking wine 1/2 tablespoons, starch/.
Practice:
1. Prepare the required materials and cut the pork into pieces.
2. Cut Pleurotus eryngii into 2-3 sections, and tear Pleurotus eryngii into chopstick-thick strips by hand.
3. Boil the pot with water, add Pleurotus eryngii and blanch until soft, and take out the purified water for later use.
4. Add half a bowl of water into the bowl, then add salt, braised soy sauce, cooking wine and starch, and stir well to make a thick juice.
5. Heat the pan with oil, add chopped green onion, Jiang Mo and garlic slices until fragrant, add minced meat and stir-fry over low heat until the color turns white.
6. Stir-fry Pleurotus eryngii with high fire, stir-fry Pleurotus eryngii to get fragrance, pour in the prepared juice, thicken, stir-fry, heat until the soup becomes sticky, all of which are wrapped on the ingredients, turn off the fire, and take out and plate.
Celery powder
Ingredients: 500g celery, vermicelli 1 bar, pork 1 00g, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, cooking wine1tablespoon,
Practice:
1. Prepare the required materials, remove the leaves and roots of celery, wash them, and cut celery into inches with an oblique knife.
2. Boil the pot with water, add vermicelli and cook until it becomes soft. Soak the soft vermicelli in warm water for 1-2 hours. Soak the vermicelli until there is no hard core. If the vermicelli is too long, cut it off with a knife.
3. Shred pork, chopped green onion, minced ginger and sliced garlic.
4. Heat the pan with oil, add chopped green onion, Jiang Mo and garlic slices until fragrant, add shredded pork and stir fry until the color turns white, and add celery and stir fry for 1-2 minutes.
5. Add vermicelli and stir-fry evenly, pour in soy sauce, cooking wine, add salt and half a bowl of water, and bake for 2-3 minutes. When a little soup is left, turn off the fire, take it out and put it on a plate.
Scrambled eggs with spinach
Ingredients: 400g spinach, 3 eggs, proper amount of oil and salt, onion 1 segment.
Practice:
1. Prepare the required materials, rinse off the old leaves of spinach, add water to the pot to boil, add a little salt, and scald the roots of spinach in boiling water first.
2. Put the leaves together and cook for 1-2 minutes. When the color of spinach turns dark green, take out the spinach. First, put the roots of spinach into blanching water, and then put them into the leaves, so that the maturity of blanching is consistent, and the leaves will not be blanched too much. Put them in cold water to cool, and then take them out and grab them.
3. Cut off the roots of spinach, and then cut the spinach into inches.
4. Knock the eggs into a bowl and break them up. Add oil to the pan and heat them. Pour in the egg liquid. When the egg liquid solidifies, stir-fry the eggs into pieces and take them out for later use.
5. Add a little oil into the pot, add chopped green onion and stir-fry until fragrant, and add spinach and stir-fry quickly and evenly.
6. Add the egg pieces and salt, stir fry quickly and evenly, and serve out and plate.
Eggplant with minced meat at home
Ingredients: 500g eggplant, green pepper 1 piece, pork 1 00g, vegetable oil, onion 1 piece, ginger 1 piece, 2 cloves garlic, 2 tablespoons soy sauce, and starch1tablespoon.
Practice:
1. Wash all the ingredients, cut the eggplant into strips, sprinkle with a little salt and marinate 10 minute, and then pour out the marinated water after the time.
2. Slice the green pepper, mince the pork, mince the onion, mince the garlic and ginger, add half a bowl of water, salt, 2 tablespoons of soy sauce, 1 tablespoon of starch into the bowl, and stir evenly to make seasoning juice.
3. Add oil to the pan and heat it to 70-80%. Add marinated tomato strips and fry them until the edges of the tomatoes are reddish. Take out and drain for later use.
4. Pour out the oil in the pan, leaving a little oil, add minced meat and stir-fry until it turns white, and add onion and ginger and stir-fry until fragrant.
5. Add the green pepper and stir fry evenly, and add the fried tomato strips and stir fry evenly.
6. Pour in the juice, heat until the soup is thick, add the minced garlic, stir well, and serve.
Sauté ed mushrooms with cabbage
Ingredients: Cabbage 1/2, Lentinus edodes 1 50g, Pork100g, proper amount of oil and salt, ginger1tablet, 2 cloves of garlic, 2 tablespoons of soy sauce.
Practice:
1. Prepare the required materials, wash the mushrooms, peel off the cabbage leaves, wash them in water, take out the purified water and tear the cabbage into pieces.
2. Slice mushrooms, mince pork, mince ginger and slice garlic.
3. Heat the pan with oil, add ginger and garlic until fragrant, then add minced meat, stir-fry over low heat until the color of minced meat turns white.
4. Stir-fry the sliced mushrooms, stir-fry the mushrooms until they are fragrant, stir-fry the cabbage with strong fire, and stir-fry until the cabbage is broken and slightly soft.
5. Add salt and light soy sauce, stir-fry quickly and evenly, turn off the fire, and serve out.
Flammulina velutipes roll with bean skin
Ingredients: 3 pieces of bean skin, 250g of Flammulina velutipes, coriander 1 tree, millet spicy 1 piece, 2 tablespoons of oil, appropriate amount of pepper, 2 cloves of garlic, oyster sauce 1 tablespoon, Pixian bean paste 1 tablespoon, and soy sauce/kloc-0.
Practice:
1. Prepare the required materials, wash coriander, remove the roots of Flammulina velutipes, cut coriander into small pieces, mince garlic, and cut millet into Chili rings.
2. Take a piece of bean skin, spread it flat, put Flammulina velutipes on both sides, roll up the bean skin, roll it to the other end, roll it tightly, cut it in the middle of the bean skin roll with a knife and split it in two.
3. Take a piece of vermicelli and string it on the joint of bean skin to prevent the bean skin from scattering during firing. You can also use a toothpick, which is more convenient. You can eat the cooked vermicelli. Use a toothpick, just take it off after cooking, and make the rest according to the sample.
4. Add oil to the pot and heat it. Add pepper to a small fire and fry the pepper until it is slightly burnt. Remove the pepper and use it.
5. Stir-fry Pixian bean paste with low fire, stir-fry red oil, stir-fry minced garlic, add half a bowl of water, pour in soy sauce and oyster sauce, add chicken essence and a little sugar, and bring to a boil.
6. Add the bean skin rolls and cook them to taste. Turn the noodles once, cook for 4-5 minutes, turn off the fire, put them in a plate, and sprinkle with coriander segments and pepper rings.
Dry-Fried Green Beans with Minced Pork and Preserved Vegetables
Ingredients: 500g of green beans, 50g of pork belly 1 50g, proper amount of oil and salt, ginger 1 slice, 2 cloves of garlic, 0/3 tablespoons of pepper/kloc-0, 5 dried peppers, light soy sauce 1 tablespoon, cooking wine1tablespoon.
Practice:
1. Pick the ends of the green beans, rinse them, drain the water, and break the beans into sections.
2. Cut pork belly into minced meat, cut dried Chili into sections, remove pepper seeds, mince ginger and slice garlic.
3. Add oil to the pan and heat it. Add green beans and fry them with high fire. Fry the green beans until they wrinkle, take them out and control the oil for later use.
4. Pour out the oil in the pan, leaving a little base oil, add pepper and dried Chili to fry until fragrant, and then add ginger and garlic to fry until fragrant.
5. Add minced meat and stir-fry until the minced meat turns white. Add fried green beans and stir-fry evenly.
6. Pour in soy sauce, cook wine, add salt, stir-fry evenly, turn off the fire, take out and put on a plate.
Sauté ed cabbage with mushrooms
Ingredients: 250g of Lentinus edodes, 2 Chinese cabbages 1/,proper amount of oil and salt, onion1section, 2 slices of ginger, 2 cloves of garlic, 5 dried peppers and proper amount of water starch.
Practice:
1. Tear mushrooms into small flowers and slice Chinese cabbage with a blade.
2. Boil the pot with water, add mushrooms and blanch until soft, and take out and control the water for later use.
3. Heat the pot with oil, add chopped green onion, Jiang Mo, garlic slices and dried Chili slices and saute.
4. Stir-fry the cabbage slices with high fire to remove water, and stir-fry the cabbage slices with medium fire until they are broken.
5. Add the mushrooms, stir-fry the salt evenly, pour in a little water starch to thicken, and when the soup is sticky, turn off the fire, take it out and plate it.
Peasant eggplant
Ingredients: 500g eggplant, 5 peppers, parsley 1 handle, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, soy sauce 1 spoon, starch 1 spoon.
Practice:
1. Cut the eggplant into long strips, sprinkle with a little salt, and mix well for pickling 10 minute, so that the eggplant will not absorb too much oil when frying. After pickling, drain the eggplant for later use.
2. Seed the pepper, cut it into strips, and cut the coriander into two sections.
3. Add water, starch, salt and soy sauce to a small bowl, stir well, and make it into a thickened juice, with less salt, which has been added when pickling.
4. add oil to the pan and heat it, add tomato strips and fry them until the edges of the tomatoes are reddish, and take out the oil control.
5. Soak the pepper strips in the oil, remove the oil, pour out the oil in the pot, leave a little base oil, add chopped green onion, Jiang Mo saute until fragrant, and add the fried tomato strips and pepper strips and stir fry evenly.
6. Add the coriander section and stir-fry evenly, pour in the prepared juice and thicken it. When the soup becomes thick, add the minced garlic and stir-fry evenly, turn off the fire and serve out.
Stir-fried cabbage with vermicelli and minced meat
Ingredients: Chinese cabbage 1/2, vermicelli 1 handle, pork 1 50g, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, 5 dried peppers, oyster sauce1tablespoon, and 2 tablespoons of soy sauce.
Practice:
1. Boil the pot with water, add vermicelli and cook until it is soft, and soak it in warm water for 1-2 hours. Soak the vermicelli until it has no hard core, so it takes a long time to soak it, so it is necessary to soak it in advance.
2. Break off the leaves of Chinese cabbage, wash them clean, and then slice the Chinese cabbage slices for later use.
3. Slice the pork first, then chop it into pieces, cut the dried pepper into sections in half, cut the pepper seeds, cut the onion into chopped green onion, mince the ginger and slice the garlic.
4. Heat the pot with oil, add chopped green onion, Jiang Mo, garlic slices and dried Chili slices and saute until fragrant.
5. Stir-fry minced pork with low fire, and stir-fry minced pork until the color turns white. Stir-fry Chinese cabbage slices with high fire, and stir-fry Chinese cabbage slices until they are broken.
6. Add the soaked vermicelli, pour in cooking wine, soy sauce, oyster sauce and a little salt, stir-fry quickly and evenly, turn off the fire, and serve out.
Sautéed Potato, Green Pepper and Eggplant
Ingredients: 3 eggplants, potato 1 piece, pepper 1 piece, appropriate amount of vegetable oil, 3g of salt, soy sauce 1 tablespoon, onion 1 piece, 2 slices of ginger, 2 cloves of garlic, and starch 1/2 tablespoons.
Practice:
1. Wash eggplant and pepper, peel and wash potatoes, add half a bowl of water, 1 tbsp soy sauce, a proper amount of salt (salt is added when the eggplant is pickled) 1/2 tbsp starch, and mix well to make juice.
2. Cut the eggplant into hob pieces, put them in a large bowl, sprinkle with a little salt, mix well and marinate 15 minutes.
3. Cut the potato into 0.5 cm thick slices (or cut into hob blocks, which can shorten the frying time), and cut the pepper into hob blocks.
4. add oil to the pan and heat it to 60-70%, add potatoes and fry until golden, take out and drain for later use, raise the oil temperature to 70-80%, add eggplant pieces and fry until the edge of the eggplant is slightly red, and take out and drain for later use.
5. Add the pepper, soak it in the oil, and then take it out and drain it for later use.
6. Pour out the oil in the pan, leaving a little oil, add onion and ginger and stir-fry until fragrant, add fried potatoes, eggplant and pepper, and stir-fry evenly.
7. Pour in the prepared juice, add the minced garlic, stir-fry over high fire until the soup is thick, and serve.
Fried leek with shredded pork
Ingredients: leek 1 handful, pork150g, proper amount of oil and salt, 2 tablespoons of soy sauce, and 2 tablespoons of cooking wine1/.
Practice:
1. Remove the old leaves from leeks, wash them, drain the water, and cut off the roots, because there is sediment in the roots, which is difficult to wash.
2. It is very important to cut the leek into inches and separate the leek stalks and leaves.
3. Cut the pork into shreds, and the pork I use has some fat, so that the fried leek tastes fragrant. Add soy sauce, cooking wine and a little salt to the shredded pork, grab it evenly and marinate it for 1 minute, which can remove the fishy smell of the pork.
4. Heat the pan with oil, add the shredded pork, and stir-fry the shredded pork with low fire to turn the color white.
5. Stir-fry the leek stalks with big fire, and stir-fry the leek stalks to darken the color. Stir-fry the leek stalks first, and then stir-fry the leek leaves, so that the leek leaves will not be over-fried, and the leek leaves and the leek stalks will be cooked at the same time.
6. Add the leek leaves and salt, stir fry quickly and evenly with high fire, stir fry the leek leaves until they are slightly soft, turn off the fire, take them out and put them on a plate.