Fried eggs with tempeh pepper
Ingredients: 10 quail eggs, 2 green peppercorns, about 10 tempeh, 1 chaotian pepper, 5 ml flower carving, 2 cloves of garlic, light soy sauce, salt, vegetable oil, a small amount of sugar;
method
1. Pour a little oil into a flat bottom non-stick pan, fry the quail eggs after the oil is hot, put it out and set aside;
2. Cut the pepper into sections, then fry in a frying pan until golden brown on both sides, put out and set aside;
3. Re-pour a small amount of oil into the pot, add garlic slices and tempeh to simmer when the oil is warm, and then pour in the flower carving;
4. Stir-fry the omelette, green pepper and chaotian pepper, add the appropriate amount of salt and sugar. Drizzle with soy sauce before cooking, stir-fry for another minute;
Eggplant fish nuggets
Ingredients: mid-sized green fish, salt, pepper, starch, oil, tomato sauce, sugar, cooking wine;
1. Wash the middle of the blue fish and cut into long pieces.
2. Add salt, cooking wine, pepper and starch to the fish cubes and marinate.
3. Heat the pan, pour the oil and fry the fish cubes until slightly golden brown.
4. Fry the fish cubes again.
5. Leave a little oil, pour in the tomato sauce, add sugar, add water and stir-fry into a sauce.
6. Add the fish cubes and stir-fry slightly.
7. Out of the pan.
Sauté the spicy shrimp
Ingredients: 180 g shrimp, dried chili pepper, 3 slices of ginger, 2 cloves of garlic, 1 clove of pepper, 1 tbsp of bean paste;
1. Prepare the materials.
2. Remove the head and tail of the shrimp, peel off the shrimp shell, remove the shrimp, sprinkle pepper and marinate for a while.
3. Cut the dried chili peppers into small pieces.
4. Heat the pan under the oil, put the ginger garlic flat and pepper together to sauté for a while to know the flavor of the stir-fry.
5. Add a large spoonful of watercress paste, a small bowl of water and sauté until fragrant.
6. Pour in the shrimp, stir-fry until the shrimp turn red, and then slightly collect the juice.