Ingredients: half a cabbage, two small handfuls of mung bean vermicelli, 70g of 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. Pork stuffing is ready;
2. Two small bundles of mung bean vermicelli, soaked in cold water;
3. Clean the cabbage and cut it into filaments;
4. Cut the vermicelli into sections of 10 cm;
5. Chop shallots into small pieces, and chop garlic into small pieces;
6. Cool the oil in a hot pot, 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 the taste;
8. Pour the vermicelli into the pot, stir fry quickly, evenly taste, pour in the minced chives and garlic, stir fry evenly, and take out the pot.
This is a very common home-cooked snack. Pepper is crisp and appetizing, and fresh eggs are served in 5 minutes. It is delicious, good-looking, appetizing and next meal.
Ingredients: 4 peppers, 2 eggs, a little salt and 4 cloves of garlic.
1. 4 clean the pepper;
2. Slice the pepper vertically, remove the pedicels and seeds;
3. Cut into dices as big as fingernails;
4. Knock two eggs into the bowl and break them up for later use;
5. Pour an appropriate amount of vegetable oil into the wok. When the oil is hot, pour the egg liquid and break it into pieces;
6. Pour diced pepper into the pot and stir fry for 2 minutes;
7. Sprinkle appropriate amount of salt;
8. Pour in minced garlic, mix well and take out.
Conveniently matched with several ingredients, the chicken breast is tender and cooked, rich in protein, and matched with green green peppers, the color is beautiful, and the taste is also rich. A few pieces of dried tofu can also supplement calcium.
Ingredients: 1 piece of chicken breast, 1 green pepper, 3 pieces of dried white bean curd, appropriate amount of vegetable oil, 2 teaspoons of lobster sauce, a little soy sauce, a little salt, a little cooking wine, 1 teaspoon of starch and 4 cloves of garlic.
1. The chicken breast should be thawed in advance, if it is fresh, it is better;
2. The chicken has not been completely thawed, and it is cut quickly. Cut thick silk along the fiber of the chicken;
3. Put it in a bowl, pour a little cooking wine, 1 tsp salt, 1 tsp starch, and grab it 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. Cool the oil in a hot pot and add shredded green peppers and dried tofu;
8. Stir-fry until the shredded green pepper becomes discolored, add a little salt to taste, mix well and serve;
9. Pour some more oil into the pot, don't wait for the oil to be hot, just put the shredded chicken into the pot, and quickly spread the shredded pork so that every piece of meat can be 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, then add two spoonfuls of lobster sauce;
12. Put the previously fried 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 fried with leeks, eggs, red peppers and shredded tofu is very eye-catching in color, crisp, tender, fresh and soft in taste, which is very suitable for early autumn without meat.
Ingredients: chives 1 stick, 2 eggs, 2 pieces of shredded tofu, half a red pepper, proper amount of oil and a little salt.
1. Remove the old roots of leeks, clean them, and clean the tofu skin and red pepper; Eggs are ready;
2. Cut the leek into inches, shred the red pepper, shred the bean curd skin, and break the eggs into a bowl;
3. Pour an appropriate amount of oil into a non-stick wok. When the oil is 80% hot, pour the egg liquid into the wok, and when it solidifies slightly, use a shovel to spread it;
4. Pour leeks, red peppers and shredded tofu into the pot;
5. Sprinkle appropriate amount of salt, stir-fry evenly, and serve until the leeks and shredded red pepper become soft.
Beef is relatively more expensive than pork, but its nutritional value is also higher than pork. With onions, it is sweet, crisp, tender and more appetizing. Sprinkling a little black pepper is simply icing on the cake, and its taste is the same as that of iron plate beef tenderloin.
Ingredients: beef 1 50g, 3 onions, vegetable oil, soy sauce, light soy sauce, salt, starch1tsp, cooking wine and black pepper.
1. Clean the beef;
2. Cut into as thin pieces as possible;
3. Put it into a small bowl, stir it evenly with a little starch, salt and cooking wine, and marinate for 10 minute;
4. Peeling small onions;
5. Cut into diamond-shaped blocks;
6. Pour a little oil into the wok, pour the onion pieces into the wok and stir-fry for one minute, sprinkle a little salt to break raw, and then serve them out;
7. Pour more oil into the wok. When the oil temperature is 30% hot, put the beef into the wok and quickly spread it with the tip of a shovel, so that every piece of meat can be stained with oil as much as possible, so that it will not be smashed again.
8. Turn to a big fire. As the oil temperature continues to rise, the meat slices gradually turn white and are more dispersed. At this time, pour in the right amount of soy sauce to color, and a little soy sauce to taste, and then decide whether to continue adding salt according to the taste;
9. Stir-fry a few times until the beef is completely mature 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 # # The second issue of "Flash Moment" theme essay #