Don't know how to eat? Don't know what to eat yet? I'm here, I'm coming with good food, and today I'm going to bring you a full meal.
Braised eggs in vinegar
Ingredients: 6 eggs. Accessories: 100 grams of vegetables, 50 grams of mung bean flour skin, 30 grams of fungus, 10 grams of ginger shredded, 15 grams of green onion. Rimula chutney 25 g, Jimba chicken juice 10 g, green soup 150 g, [sesame oil, cooking wine, pepper] appropriate amount.
Directions: 1, beat the eggs into the utensils, add salt and stir well;
2, heat the oil in the pot, pour the eggs into the pot and fry them into cakes for later;
3: Leave oil in the pot to fry chives and ginger shreds, save the cooking wine and put them into the green soup to boil, then add the fungus and mung bean flour skin to boil, add eggs, leeks, Jimba sour and spicy sauce and cook slightly, then season with Jimba chicken juice, salt and pepper.
Old dry mother fried lotus slices
Ingredients: // Lotus root 2 knots, 1 tbsp lao dry mother, salt, vinegar
method:
1. Slice the lotus root and soak the starch in water
2. Heat the oil in a wok and stir-fry the lotus slices until 8 ripe
3. Add a large spoonful of Lao Gan Ma bean paste, add a little salt, then a little vinegar, and then fry well to get out of the pot
Sweet and sour grass carp
material:
Grass carp meat, west red sticks, pineapple, cucumber
1: Top the fish with flour, fry in hot oil until golden brown, and catch up the oil control.
2: Cut the pineapple, tomatoes and cucumbers into cubes, sauté until the tomatoes are tender, add salt, vinegar and sugar to taste.
3: Add the fried fish and stir-fry slightly.
Garlic back to the pot meat
Ingredients: pork with skin, garlic seedlings, sugar, Pixian watercress, carrots, soy sauce.
method
1: Wash the pork, cook it in the pot, pierce it with chopsticks, cook the meat well, then fish it out and dry it to cool for later.
2: Cut the garlic seedlings into oblique sections, slice the carrots and set aside. Slice the meat and set aside. Back to the pot meat slices do not be too thin, too thin mouth dry is not good.
3: Heat the pan with cold oil, stir-fry the meat slices slowly over high heat. The oil in the fat meat is further forced out, and when the edge of the meat begins to curl, pour into pixian watercress.
4: Add watercress and stir-fry to make the aroma, add carrots and stir-fry slightly, then add a little old soy sauce and add a small amount of sugar to taste.
5: Add garlic sprouts, a little salt and stir-fry slightly, then put it on the plate.
Today's food is here, like my little attention to me, continue to share more delicious to everyone, there are mistakes in time to propose corrections, thank you.