material

Braised large intestine, a green pepper, appropriate amount of garlic and ginger bean paste, soy sauce.

Practice of Chili large intestine (automatic crash edition)

Buy a marinated large intestine from a marinated shop, wash it first and rinse it with water when you go home. Anyway, it will blow up again in the future. If you cut the fat sausage into sections, you can turn it over and wash it, which is more convenient.

Cut the large intestine, pepper, ginger and garlic for use.

Heat the oil pan, add the ginger and garlic slices, saute until fragrant, and add the cut fat sausage and stir fry.

Stir-fry for a while, add a little bean paste and soy sauce, because it's marinated, don't add too much. Then add pepper and stir fry together.

Stir-fry for a while, adjust the salt and light appropriately, and serve.

Automatic quick baking of bean curd bamboo

material

Pepper, a yuba, two soy sauces, appropriate amount of sugar, appropriate amount of salt, appropriate amount of dried pepper and a chopped onion.

Practice of fast burning yuba by car

The yuba is soaked in advance, and the pepper is cut into large sections and diced.

Cut a dried pepper and fry it with onion.

Pour in soy sauce. I put a little soy sauce, a little soy sauce and a spoonful of sugar.

Stir-fry the pepper to a little color, then stir-fry the yuba, add a little water, and continue to stir evenly.

Take the juice out of the pot and add some salt.

Colorful Longli fish is simple, automatic and faster.

material

Longliyu: a handful of green beans, a handful of corn kernels, a handful of diced carrots, a spoonful of cooking wine (pickled fish), a spoonful of salt (pickled fish), a spoonful of spiced powder (thicken juice), a spoonful of white pepper (thicken juice) (stir-fry vegetarian dishes with salt as little as possible) and half a spoonful of salt (thicken juice).

Simple and quick practice of colorful arowana

It is best to thaw arowana at room temperature, and cut it into small pieces of about 2 cm when it is slightly thawed.

Bite by bite is very satisfying (* _ _ *)

Marinate Longliyu15min with cooking wine and salt.

Prepare a pot of hot water and fish.

When boiling water, cut the diced vegetables and thicken the juice (add half a bowl of water)

Boil the water and scald the fish. The color change center around it is red, so you can take it out.

A little hot oil in the pot can fry onions and ginger.

Dice the vegetables.

If it is quick frozen, fry it for a few times before putting the fish.

If the diced vegetables are fresh-cut, put carrots, green beans and corn first.

Put the fish, and then you can put the thicken juice. Slowly collect the juice over medium heat. Done.

The fish is super tender, with wood and simplicity, with wood and roar.