Lachao Assorted Lotus D
production methods:
Ingredients: ham, green pepper, dried tofu, lotus basis
materials: salt, soy sauce, chili sauce
materials Laoganma : ham, 100 grams of lotus 1 green peppers 1 dried bean curd four differ sauces: Laoganma sauce 2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) salt 1 / 2 teaspoon (3 grams)
practices:
1) Wash green peppers seeded and cut into small stalks. Diced ham. Tofu cubes. Lotus root, peeled Houqie Ding.
2) Heat wok and pour into the oil until the oil 7 into a hot, pour tofu stir fried with the fire D 1 minute, until tofu D surface into a light yellow. The small fry 2 minutes into the lotus.
3) transferred Laoganma chili sauce, soy sauce and salt and stir fry evenly, pour in ham, green peppers Ding, and then continue to stir fry 1 minute.
super-winded:
** This is a nimble lesson, is a next meal. All the raw materials dishes are around you can mix and mate foods available, but no less Laoganma sauce Oh, this is a taste assure.
** for the flavor is very sweet lotus root, so I do not recommend everyone in this dish, use pepper or chicken, MSG and other spices.
** D to put the ultimate cut lotus root, lotus root, thus reducing the time of the small adjoin with atmosphere, so black. If the small chopped lotus root, but also a long time to cook, it will be soaked in water lotus Ding, also discourage oxidation of black.
** to eat this dish, I recommend you hold rice than usual, be sure to use a small bowl.
small potatoes
braised beef sauce production method:
Ingredients: beef, potatoes
accessories: Hang pepper, garlic, dried onion, parsley
materials : Beef 500 grams small potatoes 300 grams Hang pepper 6 shallots 3 cloves garlic, coriander root 10 2 50 grams
peanut sauce: sweet soybean paste 3 tablespoons (45ml) salt 1 / 2 teaspoon (3 grams) 1 tbsp cooking wine ( 15ml) sugar 1 teaspoon (5 grams) 1 tsp sesame oil (5ml) dry cornstarch 2 tablespoons (30 grams)
practice:
1) the size of the beef cut into 1.5cm pieces, salt, cooking wine, fermented flour glue, sugar, sesame oil and mix well after dry starch, marinated for 20 minutes. Peanut washed, soaked with water for 20 minutes.
2) is not small potatoes, washed peeled, cut in half (the circumstance of large potatoes, cut into 3cm sized pieces.) Dry onion cut into pieces (such as with sliced onions.) Peeled garlic shoot it. Hang pepper Wash stalks, cut into 5cm long paragraph.
3) into the oil pan, the fire heated up to 7 into heat, add potatoes and continue to fry golden brown with the fire, turned over and fry other side. Jian Hao, will be appropriated for the side of potatoes with a shovel, pot of oil with the garlic, dried onion and parsley root stir annoy.
4) into the marinated beef and stir fry for 2 minutes, pour different pot, not put the oil (such as a large frying pan, do not have to change the pot.) Pour boiling water into the soaked peanuts and cover the fire heated to boiling, switch to medium heat simmer 45 minutes.
5) pan before, into the Hang pepper, mix well then turn off the heat, do not need to continue to heat, the tenderness just heats the vegetable Hangzhou Law, while maintaining its color unchanged.
super-winded:
** small potatoes, and shallot in common have a large mall to sell. I was bought fashionable source markets. 5 small potatoes 1 pound of Kazakhstan, can refer to the size of a brain first exploded in the garlic, dried onions, too. Dry onions saw like onions, merely onions thicker than the taste.
** Xian Jian about potatoes, in addition to increasing its flavor, it can also make potato shape, no matter how long after a simmer, will not loose wrong.
** Wash coriander roots, used into the food, primarily fried off after use, has a special flavor. Usually by home only with coriander leaves, stems and do not remain the Kazakhstan Ministry.
** no small potatoes, use large potatoes instead. No dry onions, with onions instead. Law did not hang with the green peppers instead. No beef with the other meat choices. !
burning mushroom pork production methods radish
:
Ingredients: Mushroom Pork Dian
Accessory: ginger scallion
material:
mushrooms piece 20 grams 300 grams pork 300 grams of small carrot ginger 5 green onions 7
Spices: cooking wine 1 teaspoon (5ml) 1 tablespoon soy sauce (15ml) oyster sauce 1 tbsp (15ml) salt 1 / 2 teaspoon (3 grams) sugar 1 teaspoon (5 grams) white pepper 1 / 4 teaspoon (1 gram) chicken powder 1 / 4 teaspoon (1 gram) sesame oil 1 / 4 teaspoon (1ml)
practice:
1) Soak mushrooms in cold water 30 minutes after the wash. Soak mushrooms in water to filter out impurities maintained. Thinly slice pork, onion slices, ginger slices. Wash radishes, cut into pieces.
2) into the oil pan, the fire heated up to 7 into a hot, changed the fire into the stir-fry pork for 5 minutes until the pork out of the oil, pour a small carrot slices, ginger and onion slices and continue to stir fry 3 minutes to the water out.
3) redeployment of soy sauce, oyster sauce, salt, sugar and white pepper, mushrooms and a little drenching into the mushroom soup (have not penetrated half of the position of food to the pot), cover and simmer over medium heat 5 minutes, open the stopper, into the fire, will receive a slightly dry sauce, chicken powder and sesame oil can be transferred to the pan.
super-winded:
** the opener to this dish of fried, was the first full pork stir oil, then oil to stir carrot pork slices, so that would be more fragrant flavor. Radish slices and then stir the water, can remove raw carrot flavor, good taste, after taste and does not fall breakdown of the water.
** In appending to this round radishes, the variety of long, alike to the length of the hare to eat radishes too be used for this dish. By the course, to buy time, this radish is sold with a tassel, the back, cook radishes, radish sprouts baby wash, you can straight salt, vinegar, sugar, chicken and cold sesame oil, Kazakhstan, to the fire died.
** Finally, open the lid closed with the fire soup, you can make food taste more rich.
spicy pepper chicken making methods:
Ingredients: lettuce chicken pumpkin chili pepper
accessories: large onion ginger spicy lobster sauce Laoganma
raw materials: three yellow 1 only 200 grams of pumpkin flowers Qing Sun 1 100 grams of dried red pepper pepper 10 green onions 5 slices ginger 5
spices: Laoganma lobster sauce 4 tablespoons (60 grams) sugar 1 teaspoon (5 grams) salt 1 tsp (5 grams) water 500ml
practice:
1) Wash the flowers, pepper, soaked with water for 30 minutes, then drained the water, following the pour in the water and then soaked for 30 minutes.
2) Three Yellow Chicken cleaned gutted, cut into small pieces and drain water. Peel the pumpkin into small pieces. Qing Sun peeled written in small pieces. Onion cut into sections. Ginger slices.
3) pot into the oil, till the 7 into a hot, add onion ginger until fragrant, stir often with a shovel into the chicken, fry about 5 minutes, placed flowers and red chili pepper Stir for 2 minutes.
4) into the Laoganma lobster sauce, sugar and salt, mix well and pour into boiling water (water and food fair), high heat for 5 minutes into the pumpkin pieces and stir Qing Sun block continue to cook for 5 minutes until the soup is slightly closed dry.
super-winded:
** Law in Beijing, a new source of flowers in the market to sell, but the sack full of packaging, use up the flowers and pepper, can be placed in sealed bags, fridge froze.
** Law is hemp flowers, it is recommended to use again soaked with water before washing several times. Or depress the use of the components.
** no flowers pepper, green pepper can be used instead of dry, but the taste is not so hemp, not the mediocre red pepper taste that Ma is not recommended.
** three yellow chicken is tender, perfectly cooked times the cooking time, do not anxiety. Chicken or chicken can also be used to do this dish, but do not recommend using chicken, is not easy to cooked, cut the hard sense.
** can not eat spicy taste of the cheese, you can put flowers pepper, red pepper and half the weight of Laoganma lobster sauce.
** Salted savor of this dish spicy, quite enjoyable to eat. Finally, the pumpkin chips, and Qing Sun block and then to white rice, savory ah. Keep in mind, while eating chicken, with a chilly malt ha. Eat, eat a hearty tiny, do not catch the.
fried bamboo shoots
Duojiao raw vegetables:
Pickled Cabbage (Brassica juncea) bag of 200 grams bamboo shoots, a few pieces of green onions 2 tablespoons salt 1 teaspoon Duojiao (5 grams ) sugar 1 teaspoon (5 grams) a little sesame oil chicken little
practices:
1) bamboo shoots, cut into Ding and put it into boiling water for 2 minutes, remove and drain export.
2) the fire heated the oil in the wok until the oil 6 into the heat transferred into the time of the fire, into the onion slices until fragrant and pour into the small bamboo shoots stir-fry 2 minutes, then add chop pepper and pickled vegetables.
3) stir fry after a few Sprinkle the salt and sugar and continue to fry for 2 minutes off the heat, sprinkle a little chicken, and sesame oil.
super-winded:
1) the sale of pickled vegetables approximately the salinity varies proportionally with salt Oh, I memorize!
2) fried bamboo shoots, do not stir the fire, can shoot with the fire to reserve the white colors.
Kung Pao Chicken
family flavor ingredients: chicken breast, green peppers 250 grams of the 4 deep-fried peanuts 50 grams of chopped spring onion 2 teaspoons (10 grams ) ginger 1 teaspoon (5 grams) minced garlic 1 teaspoon (5 grams) pepper 15 dried red pepper 6
spices: salt, 1 teaspoon (5 grams) of cooking wine 1 / 2 teaspoon (3 grams) of dry starch 2 teaspoons ( 10 grams) rice vinegar 2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) white sugar 2 teaspoons (10 grams) water 2 tablespoons (30ml) water 2 tablespoons of starch (30ml) sesame oil 1 tablespoon (15ml)
practice:
1 ) 1cm cut the size of the small chicken breast, add salt (1 / 2 tsp) cooking wine and dry starch, mixing evenly, let sit 5 minutes. Onion cut into slightly smaller than the Chicken grain, onion ginger cut into the end. Diced green peppers.
2) the garlic onion ginger in a bowl Sprinkle the salt (1 / 2 teaspoon), sugar, rice vinegar, soy sauce, water, water, starch transferred into the juice aside.
3) Heat up a saucepan, gush the oil, then add a little sesame oil, pepper into the cold meantime the oil until the pepper out the flavor, color, slightly darker, into chili until fragrant.
4) Add chicken fry color, will be put into capsules green peppers, stir fry for 10 seconds, a good tune into the feed juice, stir fry 1 minute after the fire, pour into the fried peanuts can be.
super-winded:
** dish, in fact, with the thigh meat tastes better than chicken breast. Carrefour to sell the kind of chicken meat can, the prices are expensive.
** This is the Road, stir-fry trays absence crisis fire, so the material in advance will be adapted the reserve juice. Otherwise, add the spices to the kettle the same as amplified time, the savor of chicken ambition be rigid.
** do Kung pao chicken, to main a 4689 law, when you put chicken Scoop 4 mature green peppers, 6 adult into the feed juice, 8 mature frying pan, into the plate that 9, mature, and 1 into a perspiring, automatically became Kazakhstan 10.
wild rice chicken rice
Ingredients: Chicken breast
accessories: wild rice, peas, peppers, egg
spices: salt, pepper, cooking wine, chicken, soy sauce, Sugar
cooking methods:
1, the chicken bust and mow fine, salt, pepper, cooking wine, pickled egg and mix well as 5 minutes, wild rice stem segments alternate;
2, wok pour oil will be fried chicken out, plus a little oil, the next peas, wild rice stir fry for a while, salt, sugar, seasoning, add chicken, alarm peppers tablets, add soy sauce and stir well to.
Features: colorful and rich nutrition.
flavored pork
raw materials: pork loin 300 g black fungus, bamboo shoots 10 200 grams of diced green onion 1 tablespoon (15 grams) ginger 1 tablespoon (15 grams) minced garlic 1 tablespoon (15 grams) chopped pepper 4 tablespoons (60 grams)
seasoning: soy sauce 1 tablespoon (15ml) vinegar 2 tablespoons (30ml) cooking wine 1 teaspoon (5ml) sugar 1 tbsp (15ml) salt 1 / 2 teaspoon (3 grams) sesame oil 1 / 2 tsp (3ml) water 3 tablespoons (45ml) of water, starch 4 tablespoons (60ml, 2 times with)
practice:
1) Shred the pork loin. Black fungus with a 40 degree warm water after the wash-fat shredded. Shredded bamboo shoots. Cong Jiangsuan mince.
2) the pork in a bowl, stir starch mixed with water after curing for 5 minutes. The diced green onion into the bowl, the redeployment of soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, starch and water, mix well with water use.
3) burning of oil into the wok until the oil 7 into the heat when the pork stir-fry pork into the color off after birth, with a shovel to the side of the pot, pour the garlic and chopped ginger Law, Chao Chu fragrant, and the pork mixture.
4) cable into the shredded bamboo shoots and fungus, stir fry for 2 minutes, pour in a good tune juice, stir fry 20 seconds from the base up, until slightly thick soup to pan.
super-winded:
** in cutting meat, remember That is, the texture of pork meat to be cut back on.
** Soak fungus, they can scatter some starch in the water, easier to wash the fungus aboard the impurities.
** some material in advance to reserve juice a good tune. The frying this dish, whether a little bit of seasoning to put in turn, tarry time, the taste of pork came out, and the entire dish taste, not the same ha. Palace of gunpowder
Lotus D
Production Method: Ingredients: Lotus
accessories: sugar, salt, vinegar, chili sauce chicken Pixian
material:
Lotus Pixian sauce vinegar, sugar, salt, chicken
practice:
1) lotus root to Piqie Ding, soak for a while on the water, drain water reserve.
2) Remove from heat into the oil until the oil 5 into a hot, add Pixian sauce, Stir onion flavor was added.
3) into the pot to fry the small lotus 2 minutes, then corner into vinegar, sugar, a little water and salt and proceed to heat for 5 minutes, then spatter a little chicken.
acid, sweet, spicy, crunchy, uh, liken well with rice dishes of the friends ~~~~~~~~
sweet & sour cabbage
ingredients: cabbage 750 grams, 60 grams lard, salt 8 grams, sugar 60 grams, 4 grams of MSG, vinegar, 3 grams, wet starch 5 grams of chopped green onion 3 grams, 4 grams of dry chili festival, pepper 2 grams.
practice: 1, use cabbage leaves to stems with a knife after the tap, cut into the box, wash and drain water,
GHD Hair Straightener NZ, salted with a little bit, squeezing thousands of water and set aside.
2, a small bowl, salt, sugar, vinegar, green onion, tune into the fared juice rainy starch.
3, burning hot pan, put the lard until the oil till the Bacheng hot, the pepper wok stir about the first out, then vote fried dried chili festival, to brownish red pepper, put the cabbage, stir fry, stir the juice into the material, you can Zhuangpen consumption.
Features: Silver color, red, sweet, spicy fragrance.
Huadan wrapped beef
Ingredients: 4 eggs, beef 300 grams, green 2, red pepper 1.
cooking wine 1 tbsp (15ml), soy sauce, 1 tablespoon (15ml), salad oil 1 tablespoon (15ml), starch 1 tablespoon (15 grams) salt 1 teaspoon (5 grams), vinegar, 2 tablespoons (30ml), Sugar 1 spoon (5 grams), chicken 1 / 4 teaspoon (1 gram).
practice:
1) the beef into thin slices, pour the wine, soy sauce, salad oil and starch, mix well, marinated for 20 minutes. Knock beaten eggs into the bowl, add salt and stir back.
2) Wash and chop green onions. Chopped red pepper stalks after the wash.
3) of oil into the wok, heat the fire when heated to 7 minutes, stir into the beef slices to the color, and instantly sung out. Slightly cooled, pour the egg liquid.
4) Wash the wok repeatedly into the oil, the fire heated up to 9 into a hot,
GHD MK4 Gold Straighteners, green onion and red pepper into pieces, immediately fraught with beef slices into the eggs. Stirring constantly surround with a shovel until the eggs solidified, transferred to vinegar, sugar and chicken, stir fry evenly off the fire.
super-winded:
beef refers to beef tenderloin. The parts of the beef in the cooking process is easily cooked, so do not need long processing time, cooking time is too long, so they will taste coarse.
chopped green beans
Rugby Cornish ingredients:
minced pork, fresh beans (green beans)
spices:
olive dishes, cooking wine, cornstarch, salt, sugar , chicken dishes
bottled olive Hong Kong, Hong Kong, Guangdong Chaozhou cuisine is olive oil on characteristics of pickles, is olive green with vegetable oil and salt, after special process rendered, then add mustard leaves and spices from the color black, taste salty, smooth and reanimating. Shantou choice for high quality merchandise produced.
accessories:
garlic, onions, ginger
system of law:
1, fresh beans and remove the 2 old bars, washed, cut into granules and set aside.
2, garlic with a knife or crushed garlic with the tools, leftover.
3, plus the end of cooking wine pork, diced green onion, ginger and cornstarch, mix well and season with olive dish; from the pan, cooked explosion.
4, from the pan, saute garlic under the knife after the beans stir to wrinkled skin, and finally into the rugby floor meat dish and mix well, stir-fry seasoning can.
reminder:
Zhashu knife bean oil after the drain oil, cooking will save time, the tangible oil consumption is not many; minced meat dish seasoned with olive without salt, but to disburse care to the amount; explosion through more garlic make this dish more delicious.
Duojiao fried bacon smell of dry
Ingredients: dry smell, bacon, broccoli, mushrooms, chop pepper, onion, ginger
own cuisine: Sichuan Characteristics: Faint delicious, peerless flavor.
material consumption: soy sauce, MSG, water, starch
production methods:
1, the smell of dry into strips,
GHD IV Pink Straighteners, bacon slices, pour wok oil, the end of the next onion ginger, chop pepper until fragrant, add a little soy sauce, into the water, the smell of dry, bacon, mushrooms into stir fry, simmer 5 minutes over medium heat, add kale, after opening the cover, water, starch, starch, monosodium glutamate seasoning.
raw fish, shrimp bean curd
: North tofu box of 100 grams of celery, 100 grams of shrimp shrimp paste 1 tablespoon (15 grams) a teaspoon of cooking wine 3 slices ginger (5ml) of water, starch 1 tablespoon (15ml)
practice:
1) shrimp to remove the dirt line shell after the wash. Celery to the leaves washed and cut into segments. Wash and slice ginger. Large piece of tofu cut 2cm, into a frying pan, fry both sides with golden yellow in the fire.
2) pot and then pour a little oil until the oil 7 into a hot, thump into the fragrant ginger, stir fry shrimp paste into powder, then poured into the section of celery and shrimp, then cooked into the cooking wine Stir a few times, pour in the water, no food had pot 1 / 3.
3) into the Jianhao tofu, stamped Heat 3 minutes, Linru water, starch can thicken.
fish-flavored eggplant pot
raw materials: Jiagua 500 grams, 100 grams of chicken tablets, 10 grams of dried salted fish fried Hong, an earthen pot butter 30 grams, 50 grams of western celery, green, 20 grams of red pepper grains, 1 cup of soup, rice wine, garlic, green onion, dark soy sauce, sesame fuel the right value.
practice: 1, the referendum body Jiagua approved peeled long to turn, tail, opened for the four, about 12 cm.
2, flaming wok, under the oil, till almost two-thirds roll, put Qiegua to be cooked fry approximately 1 minute, down from the filtered oil.
3, while the remaining oil pan, the next garlic, celery, pepper grains, Fort Tsai Sauce Hong, then a Chicken stir well, add rice wine, soup and Jiagua treatises and more fried Flavors fragrant dried salted fish, a little stew a while, transferred a little cornstarch, add parcel tail oil. In turn poured into a dirt pot, heat to boil, lower sesame oil, green onion, and serve to stamp.
Zingiber snatched meat
Ingredients: fresh pork twenty-two, Zingiber two liang, the one green peppers, green onions obtain light blue two-inch section of
Seasoning: salad oil, rice wine, salt, vinegar
[cooking process]
1, pork, Aberdeen ginger, green peppers (to essence), both very light blue strips;
2, with a little pork rice wine, salted moment;
3, oil burn Bacheng hot, ginger and stir under the Hong;
4, the pork, chili, spring onion attach pour, stir fried, put a little rice wine, salt, Remove from heat when the drops of vinegar.
[Note]
color and artistic dish, nevertheless not add thickening, but also a transparent skinny juice, clutch MSG, normal delicious. As fry into eating jaws tender, Aberdeen ginger, chili, light blue frail fat, shredded ginger into Aberdeen, particularly attractive.
raw bacon braised tofu:
North tofu bacon 1 shallot 2 1 carton oyster sauce 2 tablespoons (30ml) sugar 1 teaspoon (5 grams) salt 1 / 4 teaspoon ( 1 g) white pepper 1 / 2 teaspoon (3 grams) of water, starch 2 tablespoons (30ml)
practice:
1) cold meat into the pot to high heat for 10 minutes, remove and chilly slightly, slices alongside. Large piece of tofu cut 2cm, into a frying pan, fry either sides with golden yelabsent from the fire. Green onions cut into sections.
2) pour a little oil in frying pan, into the fire heated up to seven hot, add shallot until fragrant, then poured into the meat, tofu, transferred to oyster sauce, sugar, salt and pepper stir fry evenly, into the water (you can not have half the elements), cover, simmer 5 minutes over medium, with open lid, stir water, starch Linru were then.
super-winded:
the bacon cooked in water for 10 minutes in advance, which can remove the salty taste and can be preserved afterward frying Ruannen some. Bacon and salty oyster sauce has a decisive degree, so amuse remember that discretionary salt oh.
fried beef with oyster sauce, sugar snap peas
Ingredients: Beef, 200 grams, sugar snap peas 250 g
materials: soy sauce, dry starch, rice wine, oyster sauce, onion, salt, oil and the amount.
practice:
1) the sugar snap peas to the old bars optional washed into the boiling water seethe hot broken health, remove and put into cold water until completely cooled and then remove and drain water.
2) beef slices with soy sauce, dry starch and mix well caught cooking wine, marinated for 10 minutes. Wash and slice green onions.
3) of oil into the wok until the oil 7 into a hot, add beef and fry 8 slices mellow slip, and then into the sugar snap peas, transferred to oyster sauce and salt, stir fry until cooked.
features: the color green dish, crisp delicious.
Tips:
like sugar snap peas, snow peas, vegetables like broccoli, boil hot once and for all as distant as possible into the cold water, do not omit this step, otherwise we can not keep vegetables green in color.
spicy fried preserved egg
material: preserved eggs (egg) 2 parsley red pepper 2 5 200 grams of meat a ginger shallot 2 tablespoons cooking wine 5 grams (30ml) soy sauce 1 tsp (5ml) Laoganma lobster sauce 1 tablespoon (15 grams) salt 1 / 2 teaspoon (3 grams) sugar 1 teaspoon (5 grams) chicken 1 / 4 teaspoon (1 gram)
practice:
1) will meat into a bowl, mix transferred to wine and soy sauce, even after the grab, marinated for 10 minutes.
2) Peel and preserved eggs into the Ding. Wash and chop parsley to the leaves. After the bathe red pepper seeded and chopped stalks. Wash and chop green onion and ginger.
3) of oil into the wok, the fire heated up to 7 into a hot, into the meat until done, then remove and reserve until after the color.
4) add a small amount of oil in frying pan, into the heated chopped onion and ginger until fragrant, fragrant celery into pieces, trampled red pepper and stir fry 1 minute Ding preserved egg,
GHD Red Butterfly 2011, pour in a good fried meat, transferred lobster sauce, salt and sugar, then stir fry 1 minute, darted into the mix can be Chicken.
super wordy:
** this approach can also be replaced with green pepper parsley, taste is also very good.
** Laoganma lobster sauce supermarket sale, if I were you buy lobster sauce can also be dry, but soaked in water before use, or too salty. Add pepper to taste but also appropriate Kazakhstan.
burning green peppers Chicken
Ingredients: chicken, green peppers
accessories: cooking wine, soy sauce, ginger garlic pepper
material:
Ginger Chicken 1 onion 4 5 A section of the green peppers 1 tablespoon cooking wine (15ml) soy sauce 1 tablespoon (15ml) sugar 1 teaspoon (5 grams) salt 1 teaspoon (5 grams) pepper 1 / 2 teaspoon (3 grams) of starch a little
practice:
1) Chicken gutted, go head to tail, claw to claw after the wash, cut into 3 cm sized pieces. Ginger slices, spring onions cut into segments. Wash green peppers seeded and cut into triangular pieces.
2) into the oil in wok until the oil Liucheng hot, stir-fry chicken pieces into the surface of color, into the root ginger, saute onion, cooked into the cooking wine and soy sauce until the chicken color , pour a little water, sugar,
GHD Red Straighteners, salt and pepper fried mix evenly, turn the fire will burn rotten chicken (about 25 minutes). Green peppers into pieces stir fry 2 minutes, water starch, starch, dry soup can accumulation.
super wordy:
** For more tasteful, you might think to add Boletus, or dried mushrooms and other fungi, the water foam can be used to replace the water in the recipe, taste more fragrant, more ample nutrition Oh .
** Chicken burning the side dishes, in addition to green peppers can also select your preference vegetables, adjust it according to your taste.
chromatic beef tablets Ingredients: beef tenderloin 200 grams, 200 grams of peas, half a red pepper, yellow pepper half, 2 slices ginger, chili several
spices: garlic, hot pepper sauce 2 tablespoons (30ml), cooking wine 1 teaspoon (5ml), soy sauce 1 tsp (5ml), dried starch, 1 teaspoon (5 grams), oyster sauce 2 tablespoons (30ml), salt, 1 / 2 teaspoon (3 g)
practice:
1) beef tenderloin cut into 5mm square Ding, into the bowl, pour wine, soy sauce, garlic sauce and dry starch grasping uniform, marinated for 10 minutes. 2) peeled peas (or frozen peas), boiled into the boiling water, remove and drain after use. Red and yellow peppers cut into 5mm square Ding. 3) Pour the oil in the wok until the 7 into a hot, add dried chili peppers and ginger until fragrant, then add beef and stir fry 2 minutes, grain, peas and pour off after birth, the small red and yellow peppers, and then transferred to oyster sauce and salt, stir fry a few you can pan.
super wordy:
** pesto sauce could not do instantly with wine sauce and pickled'll be always dry starch.
** not peppers, no yellow pepper, do not put in fair fried beef and pea grain has been very good to eat myself.
** The on two points, is to remind everybody that greater use of existing refrigerator Cai Cai, random combinations ha ~ ~ ~
hot and sour fried leeks
Ingredients: Leek
accessories: red pepper, eggs
spices: salt, cooking wine, vinegar, sugar, pepper powder, red pepper, water, starch
cooking methods:
1, wash, and cut the leek in paragraph , red bell pepper cut into small pieces, eggs, salt, cooking wine and water spread reserve;
2, wok pour oil, fry eggs out next, take a small bowl of vinegar, salt, sugar, pepper powder, water, starch, stir well, pot add a little oil, add pepper Fried rapid stir and pour into a leek, add red peppers, eggs, a good tune into the juice, stir well pan can be.
features: hot and sour delicious, flat taste.
super wordy:
accessible cooked leek in frying process, we have to master the time, not too long, otherwise putrid, bad color and taste bad.
saute the red pepper, when used, do remember to put the pot from the fire Oh, otherwise sticking to friends.
black four chop
Ingredients: pork, rises and mustard
accessories: Pepper
material: Rose turnip 1 / 4 green peppers 1 every 100 grams of pork meat, mushrooms 6
spices: 1 tablespoon cooking wine (15ml) dry cornstarch 2 tablespoons (30ml) soy sauce 1 teaspoon (5ml) soy sauce 1 tsp (5ml) MSG 1 / 4 teaspoon (1 gram)
practice:
1 ) with warm water and soak the mushrooms and 1 hour after the wash, to Diqie the manner of pellets.
2) will be transferred to meat in the cooking wine and stir dry starch, marinated for 10 minutes. Kohlrabi and cut fine. Stalks green peppers seeded and cut into pellets.
3) Heat up a saucepan pour oil until the oil 7 into a hot, pour the meat, pressed powder with a shovel after the stir constantly 3 minutes, stir the meat full of water out, transferred fried soy sauce Sheng leveling out after use. (At this time some bar pan, pot clean)
4) hot wash pot, pour the oil for 7 into a hot, into the turnip seeds and grains and stir-fry mushrooms for 2 minutes, add green and red pepper grains, soy sauce and then transferred to fry for 2 minutes, and finally into the fried meat, stir well, then transferred to MSG.
super-winded:
** Rose kohlrabi, I rather Liu Biju, commonly sold in supermarkets, inexpensive, one can be fried 4 times. Liu Biju of the kohlrabi and not very salty, do not need soaking ahead. If you buy the very salty, so before the reminisce 清水中浸泡 10 minutes.
** Black Third cut is a very outstanding dishes of Yunnan, I additional a point of mushrooms, so I cut the black four-Kazakhstan. A dirty, well-established, there are bacteria, in addition to taste more delicious,
GHD IV Salon Straighteners, but also inside me create a
** Some recipes say, fried meat and pour into a turnip, and green peppers, so of course you will, but I recommend the fried meat out after Sheng, a detach fry kohlrabi, turnip flavor this slowly out to fry.
** kohlrabi is a salty, soy sauce, soy sauce has a salty, so not to salt the dish.
** there is a dish of Yunnan, called the three-cut red, with tomatoes, kohlrabi instead of doing, other materials and practices are the same. But along to me,
** this dish, raw materials, uncomplicated, effortless to make, cheap, super well with rice, and the possibility of failure is virtually zero. The only special object is told, at a time act the dishes, will be few and steamed rice, alternatively how many, how much you can eat, this is my bitter courses of history.
The 23 best Chinese edible with rice
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