Hello everyone, welcome to my food self-media, I am the creator of the food field Splendid V Shandong: "Focus on food, make life more flavorful." "Today I bring you a few home-cooked delicacies, which are also loved by everyone and are very common. Every day, we use ordinary ingredients to make the most delicious meals. I also hope that today's cuisine can bring you a whole day of happiness.
<h1 class="pgc-h-decimal" data-index="01" > dry pot spicy beer chicken</h1>
Ingredients: 1/2 chicken, 150ml beer, 1 star anise, 2g cumin, 2 green and red peppers, 1 small piece of ginger, 5 cloves of garlic;
15 ml of light soy sauce; salt; a pinch of chicken essence;
method:
1: Wash and cut the chicken into small pieces, marinate with salt, 30 ml of beer, soy sauce and ginger slices for a while; green and red peppers are cut into sections, sliced ginger, and beaten with garlic;
2: Pour a little oil into the pot, add ginger slices, garlic, star anise, cumin and simmer, add chicken nuggets and stir-fry to change color, add soy sauce and salt and stir-fry evenly.
3: Add the remaining beer, cover the pot and simmer over medium-low heat for 5 minutes;
4: Finally, add the green and red pepper segments and stir-fry for a while, then add the chicken essence and stir-fry well.
<h1 class="pgc-h-decimal" data-index="02" > celery dried stir-fried meat</h1>
Ingredients: dried incense, 2 celery, lean meat, 2 chili peppers, 2 garlic, ginger shredded, soy sauce, cooking wine, salt, chicken essence;
method
1. First cut the dried incense into strips, cut the garlic into minced meat, prepare the ginger shreds, chili peppers, slice the lean meat, put the cooking wine, salt, soy sauce, corn starch and marinate for 10 minutes;
2. Cut the celery into small pieces, and some chicken fat was added that day;
3. Heat the oil in the pot, pour in the lean meat and stir-fry, then add minced garlic, ginger shredded, chili pepper, and fry out the aroma;
4. Then add dried, sauté the celery, add a little salt according to personal taste, add a little boiling water to cover the pot and simmer for two minutes;
5. Put some chicken essence and a little soy sauce to taste, you can start cooking;
<h1 class="pgc-h-decimal" data-index="03" > sauce fried cashew chicken</h1>
Ingredients: chicken thighs, 150 grams of cashew nuts, 1/4 green pepper, 1/4 red pepper, 20 grams of sweet noodle sauce, 20 grams of tomato sauce, a little white pepper, a little salt, 1 tsp sugar, 1 tablespoon of cooking wine, 1 tsp of light soy sauce, 1 tsp of corn starch, 1 piece of green onion, 2 cloves of garlic;
method
1. Wash and peel the chicken thighs, cut into small pieces, add white pepper, salt, soy sauce and cooking wine and grasp well until the seasoning is absorbed;
2. Add starch, a few drops of cooking oil to grasp and marinate for 10 minutes; green and red peppers cut into small pieces; green onion and garlic chopped;
3. Mix sweet noodle sauce and tomato sauce, add starch, sugar and water to mix into a bowl of juice;
4. Wash the cashew nuts with water to control the water; pour the cashew nuts into the cashews in a cold pan over low heat; fry until the surface is slightly yellow and fish out the oil control for later;
5. Stir-fry the shallots and garlic in the original pot to make the flavor; add the diced chicken (do not move first, and then turn the diced chicken after 10 seconds);
6. Stir-fry the diced chicken until it changes color; stir-fry well in the bowl until the soup is slightly thick; stir-fry the green, red pepper and cashew nuts evenly to get out of the pot;
<h1 class="pgc-h-decimal" data-index="04" > green pepper cuttlefish frog</h1>
raw material:
Baby bullfrog (peeled and de-viscerated) 350 g, cuttlefish cubs 12, loofah 250 g, small fungus 50 g, celery knot 50 g, shallot 50 g, coriander 50 g, green millet pepper knot 200 g, red millet pepper knot 150 g, dried green peppercorn 50 g, green two wattle chili pepper, ginger, garlic, green onion, onion, ginger shallot water a little each.
seasoning:
Salt 8 g, monosodium glutamate 2 g, chicken essence 3 g, oyster sauce 3 g, Mei Ji fresh 2 ml, pepper powder 2 g, corn starch 10 g, sesame oil 5 ml, pepper oil 4 ml, vegetable oil 250 ml, star anise, fragrant leaves, cumin, mountain oak, cinnamon, edible oil each appropriate amount.
make:
1. Put the pot into the vegetable oil, stir-fry the ginger and garlic, add the onion, dried green peppercorns, star anise, fragrant leaves, cumin, mountain chestnut, cinnamon, green millet pepper festival, red millet pepper festival and stir-fry the aroma, then add the celery festival, coriander, shallots and stir-fry slightly, then mix in water and boil, simmer for 18 minutes, beat the residue to get the green pepper juice.
2. Chop the calfrog into pieces, add salt, monosodium glutamate, pepper, corn starch and mix well to sizing, pull the oil under the oil pan, and set aside.
3. Add ginger and shallot water, salt and marinate the pot and drain the water.
4. Peel the loofah and cut into small hob pieces, put the salt into the oil pan and rinse the water, set aside.
5. After the small fungus is soaked, it is broken off in a pot of water with celery and fished into the plate to base.
6. Pour the green pepper juice into the pot, add salt, oyster sauce, delicious, monosodium glutamate, chicken essence, add cuttlefish, bullfrogs, loofah pieces to burn into the flavor, hook thin mustard, and pour on the bottom of the plate.
7. Heat the pot in oil, add the green two thorns of pepper, dried green peppercorns and stir-fry, add salt, monosodium glutamate, sesame oil, pepper oil, drizzle on the plate, sprinkle with green onions and serve.
<h1 class="pgc-h-decimal" data-index="05" > fried bacon with lettuce</h1>
Ingredients and seasonings: bacon, lettuce, millet pepper, green pepper, garlic, shallot, ginger, minced chili pepper, salt, cooking wine, soy sauce.
Cooking steps:
1: After the bacon is bought, cook it slightly in boiling water, cook it for about 5 minutes, then wash the smoked things on it, and finally slice it for later.
2, green pepper, millet pepper, garlic, ginger cut well and set aside; lettuce peeled, washed and sliced for later (when buying lettuce, buy that kind of lettuce, that is, the skin is a little red lettuce, such lettuce stir-fried is particularly fragrant. ）
3: Heat the oil, add ginger slices and sauté until fragrant, then add bacon and sauté for about 3 minutes.
4: Then put the lettuce in and stir-fry evenly, add the minced peppers, a little salt, add some cooking wine, soy sauce and stir-fry quickly.
5: Then add millet pepper, green pepper and garlic cloves and stir-fry for 1 minute.
6, the pepper is cooked and ready to come out of the pot, and finally sprinkle a few green onions.
<h1 class="pgc-h-decimal" data-index="06" > spicy palm treasure</h1>
Ingredients: Palm treasure 300 g
Accessories: celery knot 50 g, onion chunks 50 g, coriander knot 30 g, dried pepper knot 30 g, devil pepper 30 g, bullet pepper 30 g
Seasoning: 50 ml of spice oil, 50 g of chicken fat, a little monosodium glutamate, chicken essence, soy sauce, salt, sugar pepper powder, sesame oil pepper oil
1: Heat 50 grams of chicken fat in the pot, 50 grams of celery knots, 50 grams of onion cubes, 30 grams of coriander knots, stir-fry other ingredients, mix in the appropriate amount of water and bring to a boil, simmer for 5 minutes.
2: Add a little MONOS glutamate, chicken essence, soy sauce, salt, sugar and pepper, beat off the residue, put down 300 grams of the palm treasure that flies over the water, reduce the heat for 10 minutes, and fish out and set aside.
3: Heat 50 ml of spice oil into the net pot, add 30 grams of dried peppercorns, 30 grams of devil peppers, and 30 grams of bullet peppers and stir-fry until fragrant.
4, then into the palm of the treasure stir-fry, during which the appropriate amount of MSG, chicken essence, soy sauce, sesame oil and pepper oil, from the pot to sprinkle white sesame seeds and green onions.
<h1 class="pgc-h-decimal" data-index="07" > xiang flavor stir-fried lamb</h1>
Ingredients: leg of lamb, oyster sauce, soy sauce, corn starch, salad oil, green and red pepper, garlic cloves, coriander, oyster sauce + soy sauce, oil to taste.
1: Slice the leg of lamb and marinate it with oyster sauce, soy sauce, corn starch and salad oil.
2: Wash and dry the green and red peppers, cut into sections and set aside. Cut the greens into sections.
3: Heat a wok over high heat, add a little oil (about 10g), pour in the leg of lamb, stir-fry quickly, heat for about 40 seconds, do not fry for a long time.
4: Put the leg of lamb out, keep the remaining oil in the pot, pat the garlic cloves and put in, the green and red peppers are also put in, and sauté on high heat for 1 minute and 30 seconds.
5: Then pour the leg of lamb back into the pan, add oyster sauce and soy sauce and stir-fry over high heat for about 30 seconds.
6: Turn off the heat, add the parsley, stir and stir to get out of the pot.
<h1 class="pgc-h-decimal" data-index="08" > braised pig hand</h1>
ingredient:
Black pig pig hand 1 green onion 3 pieces ginger slices 2 slices of eggs 4 large ingredients Appropriate amount of rock sugar, cooking wine, salt, soy sauce
1. Wash the pig's hands, boil the pot under boiling water until there is foam, rinse and clean again
2: Add cooking oil, add lumps of rock sugar, stir-fry sugar over low heat
3: Add green onion ginger and pork and sauté by hand
4, add an appropriate amount of cooking wine, old soy sauce to color, add rinsed ingredients (star anise cinnamon orange peel cardamom, etc.), add an appropriate amount of water without boiling over the pig's trotters and turn to the pressure cooker
5: Turn out the pressure cooker on high heat to collect the juice and add eggs, salt to an appropriate amount, and sprinkle the green onion while hot!
<h1 class="pgc-h-decimal" data-index="09" > pepper slip fat intestines</h1>
Ingredients: fatty intestines, pepper, garlic, vegetable oil, cooking wine, soy sauce, water starch, pepper, fine salt, monosodium glutamate
1: Cut the marinated fat intestines into sections and put them on the plate for later. The peppers are then cut into diamond-shaped pieces and the garlic ginger is sliced into thin slices.
2: Then prepare a pot, pour in the appropriate amount of oil, heat the oil and put the prepared ginger slices and garlic slices into the pot, before adding a little millet spicy.
3: After stir-frying the aroma, pour the prepared fat intestines into the pot and stir-fry until the oil comes out.
4: Wait for the fat intestines to come out of the oil, add the pepper, stir-fry evenly, pour raw soy sauce, two drops of vinegar, add a little chicken essence or MONOS glutamate.
5: Stir-fry until the peppers are slightly peeled and turn off the heat. Out of the pan and on the plate.
<h1 class="pgc-h-decimal" data-index="10" > braised pork stewed kelp</h1>
Ingredients: 1 pound of pork belly, a little kelp, 1 tsp of white sugar, 1 tsp of cooking wine, green onion slices, ginger slices, 1 star anise, 1 small piece of cinnamon, 2 slices of fragrant leaves, 1 tsp of dark soy sauce, a little salt;
1. After washing the pork belly, cut the size of the mahjong pieces for later; cut the triangular pieces of kelp and blanch them in boiling water for two minutes to remove the controlled water and set aside; burn half a pot of boiling water for later;
2. Put the amount of oil usually used for stir-frying in the wok, put in the white sugar when the oil is 50% hot; when the sugar foams and turns red, pour the pork belly pieces into the pot and stir-fry;
3. When the pork belly is wrapped in sugar, add a little soy sauce and stir-fry evenly; add cooking wine, and add green onion, ginger slices and star anise, cinnamon, and fragrant leaves to stir-fry a few times;
4. Add boiling water without meat; after the water boils, skim off the surface foam; turn the heat to simmer for about 50 minutes, add kelp slices; add a little salt to taste according to the taste, and then stew for about 20 minutes, the soup is thick and ok
<h1 class="pgc-h-decimal" data-index="11" > braised pig's trotters</h1>
Ingredients: 500g pig's trotters, green onion, ginger, star anise, 10 peppercorns, 2 tablespoons light soy sauce, 1/2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of rock sugar, 1/2 tablespoon of sesame oil
1. Wash the pig's trotters, put water in the pot and put the onion and ginger to boil, put the pig's trotters to cook with the lid open for two minutes, fish out and rinse with cold water to cool down, drain.
2. Sauté sugar color: Put a tablespoon of salad oil in the pot, put a tablespoon of rock sugar crushed (rock sugar wrapped in a cloth and smashed), cook on low heat until the rock sugar melts and the color becomes darker.
3. Pour in the blanched pig's trotters and stir-fry until they are sugary.
4. Pour in two tablespoons of light soy sauce and half a tablespoon of dark soy sauce and stir-fry until all the trotters are colored.
5. Pour in a tablespoon of cooking wine and ginger slices and stir-fry well.
6. Put one star anise and ten peppercorns into a tea bag and put them in a pot at the same time as the green onion.
7. Add enough water to the pig's trotters, turn the water to a low heat and cover and simmer for two hours.
8. Open the lid and turn the heat to collect the thick juice, and fry well with some sesame oil before leaving the pot.
<h1 class="pgc-h-decimal" data-index="12" > beef onion</h1>
Ingredients: one onion, beef, butter, oyster sauce, sugar, salt, soy sauce, dark soy sauce, cooking wine, corn starch, chicken powder
1. Beef cut into strips, add cooking wine, salt, chicken powder, oyster sauce, soy sauce, corn starch to catch evenly marinated, onion cut into strips for later,
2. Heat the pan, spread the butter slices well, sauté the onion until the onion is soft, add the beef and stir-fry quickly, add sugar, chicken powder, salt, and soy sauce to taste.
<h1 class="pgc-h-decimal" data-index="13" > spicy fried chicken hearts</h1>
Ingredients: 30 chicken hearts, 1 green pepper, carrot, cumin, 2 dried chili peppers, garlic spicy sauce, white sesame seeds, green onion, four slices of ginger, garlic, soy sauce, salt, cooking wine, soy sauce, sugar, thirteen spices or pepper noodles;
1, a pound of chicken heart, blanched water, cool underwater pot, boiling water for about a minute to fish out;
2, washed chicken heart excision of the heart tube part, degrease, de-membrane (individual chicken heart has a layer of membrane) from the middle of the cut, good into the taste
3, wash again, with an appropriate amount of cooking wine, thirteen spices, salted for 10 minutes;
4, prepare the accessories, cut the pepper into hob slices, slice the carrots, cut the onion, ginger and garlic;
5, hot pot cold oil, add red pepper, cumin;
6、 Add garlic sauce and stir-fry until fragrant, onion, ginger, garlic, carrots;
7: Sugar, soy sauce, a pinch of soy sauce, add chicken hearts, add chili peppers, white sesame seeds, sauté and serve
<h1 class="pgc-h-decimal" data-index="14" > stir-fried waist flower</h1>
Ingredients: 200 grams of pork loin, 50 grams of winter shoot slices, 50 grams of water hair fungus, 10 grams of soy sauce, 3 grams of refined salt, 1 gram of monosodium glutamate, 20 grams of rice wine, 15 grams of wet powder;
1, wash the waist, cut two pieces, batch off the waist, cut into wheat ear flower knife, cut into strips 2 cm wide and 5 cm long, add soy sauce to taste, mix well with wet starch and set aside;
2, bamboo shoot slices, fungus with boiling water pot to rinse, soy sauce, salt, monosodium glutamate, rice wine, clear soup, wet starch into a sauce;
3, add peanut oil to the wok, put it on the fire to 90% heat (about 225 ° C), slide the loin into the oil until it is rolled into a wheat ear and quickly fished out, leave a small amount of oil in the frying pan, burn to 60% heat (about 150 ° C), put the garlic slices and minced green onion into the sauté, cook vinegar, shao wine, add winter shoot slices, wood ear fungus slightly stir-fry, pour in the sauce, and then put the loin flower into the pot, quickly turn upside down, drizzle with chicken fat out of the pot.
<h1 class="pgc-h-decimal" data-index="15" > fried chicken gizzard</h1>
Method 1. Change the knife to soak. Buy the chicken gizzard, cut a few knives to the horizontal and vertical, do not cut, cut into a chrysanthemum 23333 and then soak in water for a few minutes to remove the blood.
2. Marinate and remove fishy. Control the water in the chicken gizzard, add a little salt, soy sauce, ginger and cooking wine, and do it for ten minutes.
3. Fry. Chicken gizzard add starch stir well, put oil in the pan, open into the chicken gizzard on high heat (please stay away from the stove to avoid burns), if the oil is boiling for about 1 minute, I did not boil it and put it in, about 3 minutes. PS: Finally use a non-stick pan, the bottom of the pan will not have too much stuff.
4. Prepare the ingredients. Cut into shredded ginger, pepper and green onion and set aside. Hang peppers are placed separately.
5. Sauté in a pan. Start the pan, put in the oil, 70% hot add shredded shallots and ginger shredded stir-fry, then put a spoonful of watercress sauce, fry out the red oil, then add the chicken gizzard, stir-fry, add soy sauce and salt and sugar, and finally pour a little water starch, put in the hangzhou pepper, out of the pot.
<h1 class="pgc-h-decimal" data-index="16" > steamed chicken with shiitake mushrooms</h1>
Ingredients: 300 g chicken wings, 120 g shiitake mushrooms, 100 g puff fungus, 200 g ham, 1/2 tsp salt, 2 tsp light soy sauce, 1/2 tsp cooking wine, 1/2 tsp pepper, 1/2 tsp sugar, 1/4 tsp monosodium glutamate, 2 tsp olive oil, 1 tbsp sesame oil, 2-3 slices of ginger, 1 tbsp chopped green onion.
method:
1. Wash and dry the chicken wings and chop them into two. Wash and drain the shiitake mushrooms, and the horizontal slices are two (if the shiitake mushrooms are large and thick, you can take 3-4 thick slices). The foaming fungus is torn into small flowers. (All ingredients are about the same size)
2. Bring water to a boil, add the fungus and shiitake mushrooms, blanch for 3 minutes, rinse with cool water and drain.
3. Place the chicken wings, shiitake mushrooms and fungus in a large bowl, add salt, soy sauce, cooking wine, pepper, sugar and MSG, grab well, finally pour in olive oil, grab well and marinate for 30 minutes.
4. Cut the ham into 7mm thick slices, cut into 4 pieces.
5. Arrange all ingredients in a deep bowl in the order of ''Chicken Wings-Mushrooms-Fungus-Ham Slices-Chicken Wings'' (or feel free to arrange them).
6. After bringing the steamer to a boil over high heat, put the bowl in and steam on high heat for about 13 minutes.
7. Remove, sprinkle with green onion, heat sesame oil, pour on green onion, and serve
<h1 class="pgc-h-decimal" data-index="17" > garlic steamed mussels</h1>
Ingredients: 10 mussels (weevil mussel cubs) (shell weighing about 850 grams), vermicelli (water hair) 100 grams.
Seasoning: 25 g minced garlic, 3 g chopped green onion, 5 g red peppercorns, 15 g sesame oil.
1. Put the mussels into the water for 1-2 days, wash them after removal, use a knife to insert into the mussel shell to pry it open, and then use a knife to remove the mussel meat, leave the shell for later.
2: Remove the mussel meat from the sandbag, slice it into two pieces from the middle, refill it into the mussel shell, then put the minced garlic and vermicelli on each mussel meat, steam on high heat for 2 minutes and then remove the plate.
3: Sprinkle green onion and red pepper on top of the mussel meat, put sesame oil in the pot, and when it is 90% hot, pour the hot oil on the mussel meat.
<h1 class="pgc-h-decimal" data-index="18" > dry pot lettuce bacon</h1>
Ingredients: 300 g bacon, 200 g lettuce, 2 tablespoons of oil, 2 grams of salt and chicken essence, 5 grams of dried chili peppers, garlic and ginger, 10 grams of green garlic, 1 teaspoon each of sesame oil and red oil.
1: Wash the bacon, put it in a pot and cook for about 10 minutes, take it out and cool and cut it into thin slices; peel the lettuce and cut it into 1/2 cm thick diagonal slices; cut the dried chili pepper into sections, cut into green garlic sections, and slice the ginger for later.
2, put the pot on the high heat, put the oil, red oil to heat, sauté the bacon slices until the oil comes out and then grill on the side of the pot, enlarge the garlic, dried peppers, ginger slices and sauté and then put the lettuce stir-fry for 1 minute and then pour in water, add salt and chicken essence and fry evenly for 2 minutes after being put in a dry pot, and finally drizzle with sesame oil, sprinkle with green garlic segments.
<h1 class="pgc-h-decimal" data-index="19" > boiled bullfrog with ginger</h1>
Ingredients: 2 bullfrogs, 200 g loofah segments.
Accessories: 350 grams of ginger shreds, 50 grams of red millet pepper, 10 grams of wild mountain pepper, 1500 grams of barrel bone broth.
Seasoning: 8 grams of chicken juice, 5 grams of spicy fresh sauce, 4 grams of salt, 3 grams of monosodium glutamate and chicken powder.
1: Bullfrogs are slaughtered, the head, skin and internal organs are removed, and the net meat is about 300 grams after cutting into pieces. Wash the bloody water with bullfrog blocks, remove the water with a towel, add salt, cooking wine, ginger juice and corn starch to the basin, add 30% hot oil and slide for 1 minute until the oil changes color.
2: Heat 40 grams of lettuce oil to 40% heat, add ginger shreds and stir-fry until fragrant, add red millet spicy and wild mountain pepper and stir-fry together to bring out the aroma.
3: Pour into the bone broth and simmer for 1 minute, add loofah segments and bullfrogs to simmer for 3 minutes, add all the spices to turn over and put on the plate, sprinkle 10 grams of flower pepper in the dish, pour hot oil to stir the incense.
<h1 class="pgc-h-decimal" data-index="20" > corn roasted pork ribs</h1>
Food distribution fee:
Ribs, corn, cooking wine, ginger, soy sauce, dark soy sauce, oyster sauce, rock sugar, pepper, blended oil, salt, green onion.
Procedure steps:
1. Chop the pork chops and wash them, soak them in water for 20 minutes and drain them.
2. Wash and cut the corn, ginger and green onion and set aside.
3. Put your favorite ribs in a bowl, pour cooking wine, ginger, soy sauce, soy sauce, oyster sauce marinate for about 1 hour.
4. Heat the oil in a hot pan, add the marinated ribs and fry until golden brown, add ginger slices and green onion and stir-fry until fragrant.
5. Pour in the corn cubes and stir-fry, add all the ingredients and water, add salt, rock sugar to taste, cover the pot, turn to medium heat and simmer for 40 minutes.
6. Add pepper, high heat to thicken the soup, sprinkle with green onions, mix well, turn off the heat and put on the plate.
<h1 class="pgc-h-decimal" data-index="21" > fried sausage with white jade mushrooms</h1>
Ingredients: 100 grams of white jade mushrooms, 2 sausages, 5 grams of light soy sauce, 5 grams of garlic, salt to taste
1, first steam the whole sausage on the pot, steamed and then fried the taste is not so hard, steaming sausage time can prepare other dishes, and then cut the dish ready.
2: Stir-fry garlic slices in hot oil.
3, first under the white jade mushroom stir-frying, white jade mushroom over the oil stir-fry will be more delicious.
4: Stir-fry the chopped sausages.
5: Add salt and soy sauce to taste, and then put on the pan and plate.
<h1 class="pgc-h-decimal" data-index="22" > braised chicken nuggets</h1>
Ingredients: Chicken, soy sauce, sugar, salt 5, sweet noodle sauce, green onion, ginger, cooking wine, allspice powder, vegetable oil,
1, wash the chicken nuggets to control the dry water, pour into the basin with green onion, ginger, cooking wine, five-spice powder, sweet noodle sauce and salt and mix well, marinate for 30 minutes, fish out and control dry;
2: Put 60% of the hot oil into the pan one by one and fry until it is dark yellow;
3, put a little oil on the heat of the wok, heat it up and pour in sugar, soy sauce, salt, cooking wine, green onion, ginger and an appropriate amount of water, after boiling, skim off the foam, and add the fried chicken nuggets;
4: After the soup is boiled, simmer over low heat until crispy, fish out the chicken nuggets and plate them, continue to boil the original soup until the juice is sticky, pour on the chicken nuggets, and then serve on the plate.
<h1 class="pgc-h-decimal" data-index="23" > fish flavored chiba tofu shreds</h1>
Ingredients: Chiba tofu 150g, fungus 50g, pepper 30g, carrot 50g, garlic to taste, red dried pepper to taste, 1 tsp sugar, 1/2 tsp white vinegar, 1 tsp old vinegar, 2 g salt, a little pepper, a little water starch, 1 tsp light soy sauce, 1 tsp dry starch
1. Cut chiba tofu into fine strips.
2. Mix well with a little dry starch.
3. Wash and cut the fungus foam and set aside.
4. Cut the carrots into strips.
5. Wash the peppers and cut the hearts into strips.
6. Place soy sauce, pepper, salt, sugar, vinegar and garlic in a bowl and mix into a fish sauce.
7. Heat the oil, sauté the dried red pepper until fragrant, sauté the shredded tofu for a while.
8. Sauté the shredded carrots.
9. Sauté the fungus and stir-fry well.
10. Stir-fry the fish sauce over high heat and add the seasonings until you taste.
11. Drizzle with water starch until thick and out of the pan.
12. Serve on a plate.
I am the author of the field of gastronomy Splendid V Shandong, if you like my article, welcome to follow me! If you don't know what to eat every day, please pay attention to me and share delicious food with everyone every day. Daily update of the article, not to see the scattered, welcome to forward, let more people who love food share together.