First, the invincible sauce explodes in the west! Ingredients: 3 squash, half carrot, onion 1 piece, four or five cloves of garlic, 2 tablespoons of starch (mixed with water and stirred evenly)
Sauce: soy sauce 1 spoon, oil consumption 1 spoon, soy sauce 1 spoon, soybean sauce 2 spoons, sugar 1 spoon (mix together and stir well).
Practice:
1. After all the ingredients are washed, slice carrots, zucchini and garlic.
2. Add oil to the pan. When the oil is hot, pour in the onion, garlic and carrot and stir-fry until fragrant. Then put in the pumpkin and continue to stir-fry for one or two minutes. Then pour in the prepared sauce and continue to stir-fry.
3. Then add chicken essence and salt, stir well, add a small amount of water to the pot, boil the added water for one minute, and pour in water starch to make the soup thick! Drop a few drops of white vinegar and stir well to get out of the pot.
2. Hot and sour potato shreds Ingredients: large potato 1 piece, 5g chopped green onion, 5g minced garlic 1 5g, 6 dried red peppers, 4 spoons of aged vinegar, soy sauce1spoon, and proper amount of salt.
Practice:
1. Peel and shred potatoes, and wash them for later use.
2. Add an appropriate amount of oil to the pot. When the oil is hot, add onions and peppers to saute, then pour in shredded potatoes and change the fire.
3. Pour in the light soy sauce, stir well quickly, add the aged vinegar and salt, and finally add the minced garlic to serve.
Third, the fast version of the fish-flavored eggplant ingredients: 2 eggplant, green pepper 1 piece, red pepper 1 piece, 4 cloves of garlic, chives, bean paste 1 tablespoon, and appropriate amount of starch;
Fish sauce: 1 tablespoon of soy sauce/kloc-0, 2 tablespoons of vinegar, 5 grams of sugar/kloc-0, 2 tablespoons of water and 1 tablespoon of starch;
Practice:
1. Wash eggplant and cut into long strips (prevent oxidation in water), mince onion, ginger and garlic, and dice green pepper;
2. Take out the eggplant, drain it, add half a spoonful of salt, stir well and marinate for 10 minute, then starch, and then stir well.
3. Pour oil into the pan, add eggplant when it is 70% hot, fry until it becomes discolored, and then remove it.
4. Leave the bottom oil in the pot, add the onion and garlic and saute until fragrant, then pour in the pepper, 1 spoon bean paste and mix well.
5. Pour in the eggplant, add the prepared fish sauce, stir fry evenly and serve.
Fourth, appetizing and refreshing vinegar bean sprouts! Ingredients: bean sprouts 1 00g, minced garlic10g, chopped green onion 5g, 3 tablespoons of white vinegar, appropriate amount of salt, soy sauce1spoon, diced pepper10g, and 6 dried red peppers.
Practice:
1. After the water is boiled, put the bean sprouts in the blanching water 1 min, and take out to control the moisture.
2. Take another pot. When the oil is hot, add chopped green onion, minced garlic, diced hemp pepper and dried red pepper to saute.
3. Next, change the fire, put the bean sprouts in, then pour in the soy sauce, cook the white vinegar, and stir fry quickly.
4. Finally, sprinkle with salt and continue to stir fry quickly and evenly.
Fifth, the more you eat, the more addictive Chili fried meat! Ingredients: 200g pork, 5g scallion10g ginger10g minced garlic10g pepper100g millet, 5g soy sauce, 20g soy sauce, 2g 13 fragrant.
Practice:
1. Dice the pepper, cut the pork into minced meat for later use, add the minced meat in a hot pan and stir-fry until it changes color.
2. Add the chopped onion, ginger and minced garlic and continue to stir-fry the fragrance. Adding cooking wine to remove fishy smell, fresh extraction and old extraction color.
3. Continue to stir-fry and color, then add diced pepper and stir-fry. After stir-fry, add 13 incense and salt to taste, and continue to stir-fry.
Six, minced meat spinach ingredients: 250 grams of spinach stalks, meat foam 100 grams, half a bag of sprouts, 4-5 millet peppers, 2 cloves of garlic, appropriate amount of salt, a little chicken essence, a little soy sauce, a little sugar and a little cooking wine;
Practice:
1. Pour the oil in a hot pan. When it is 40% hot, add the meat foam and pour a little cooking wine. Stir-fry the meat foam until the water is dry and spit oil.
2. Add a little soy sauce to color the meat foam, add finely chopped millet pepper and chopped garlic, and stir-fry the fragrance.
3. Add sprouts, add sugar, a little salt, and chicken essence to change the fire, chop the chopped spinach stalks, stir fry quickly until it breaks, and then take out the pot.
Seven, simple, delicious curry rice! Ingredients: a piece of chicken breast (chicken leg meat is available), small onion 1 piece (large half), carrot 1 piece, potato 1 piece, curry sauce 1 box, some dried mangoes, 3 small pieces of butter, 2 slices of fragrant leaves, milk and cheese slices.
Practice:
1. Cut the chicken breast into small pieces and put it in a bowl, add two spoonfuls of cooking wine and black pepper to marinate, then peel and dice carrots and potatoes for later use.
2. Put a proper amount of butter in the pot, and I put 3 small pieces in the small pieces. After the butter melts, I fry the onion for fragrance.
3. Then add the marinated chicken, stir-fry the chicken, add carrots and potatoes and stir-fry for two minutes.
4. Pour in clear water, the amount of which should not exceed the ingredients. When the water boils, add curry sauce and fragrant leaves, cook for 5 minutes, then add dried mango, cook for another 10 minutes, add two-thirds boxes of milk and stir until it boils.
In order to make curry rice more rich, put a piece of cheese in the pot, and when it melts, you can go out and start.