1, fish-scented lentil shreds.

(1) Ingredients: 500g lentils, 20g hot pepper, 1 small piece of ginger, 3 cloves of garlic, moderate amount of starch, 30g cooking oil, 1 tsp chili oil, 1 tbsp soy sauce, 1 tbsp bean paste, 1 tsp pepper, 1 tsp pepper, 1 tsp balsamic vinegar, ? tsp salt, 1 tsp sugar, 1 tsp monosodium glutamate.

(2) Cut lentils into thin julienne strips; mince garlic and ginger; chop bell peppers.

(3) pot hot, first into the lentil dry fry for a few moments, and then into the garlic, ginger, pickled pepper, oil, salt fried to the raw, and then into the rest of the various seasonings, thickening with starch can be.

2, bacon lentils.

(1) raw materials: bacon, large lentils.

(2) lentils soaked and washed, cut into diamond-shaped diagonal knife, bacon cut into small slices.

(3) hot pan, do not put the oil, directly put the bacon into the frying, frying until golden brown, and then put up for use.

(4) Do not pour out the bacon oil, used to fry lentils, if not enough can add some salad oil. The oil is hot, put the lentils into the stir-fry, and then put a little water to cook for two or three minutes until the lentils are cooked through.

(5) Put the fried bacon into the stir-fry, add the right amount of salt, chicken, stir-fry evenly out of the pan.

3, lentil stew noodles.

(1) raw materials: 200 grams of lentils, 200 grams of fresh noodles, 1 section of green onion, 2 cloves of garlic, 3 spoons of soy sauce (45 ml), salt 1/2 teaspoon (3 grams) of water.

(2) First, wash the lentils, pick off the tendons at both ends, and break them into segments about 5 cm long.

(3) Cut the green onion into slices, and pat the garlic with a knife and then mince it.

(4) Add the oil to a frying pan and sauté the sliced scallions over medium heat until 70% hot.

(5) Pour in the lentils, stir-fry for 2 minutes, then pour in the water, the amount of water can not over the lentils can.

(6) Add soy sauce and mix well, cover and simmer over medium heat for 3 minutes.

(6) When the water boils, remove the soup from the pot and set aside.

(7) Reduce the heat to low, barcode 1/2 amount of noodles on top of the lentils, drizzle with a layer of cooking oil, and then code the other half of the noodles.

(8) Pour over the soup that was served (add the soup in 2 or 3 batches), cover and simmer over low heat for 10 minutes.

(9) When the soup dries up, sprinkle with minced garlic, gently pick and mix with chopsticks, and finally season with salt.