Stir-fry dried green peppers
Ingredients: dried, green pepper, peanut oil, salt, soy sauce, chives
method
1. Dry clean, cut into strips, green peppers, wash and remove seeds, cut into strips.
2. Heat the pan, pour the oil, simmer over low heat and add incense.
3. Put oil in the pot, sauté the green peppers on high heat to maturity, add the sautéed dried incense, add salt, soy sauce and chives and stir-fry.
Eight treasures fried rice cake
Ingredients: Ham 20g, Chicken Gizzard 20g, Winter Shoots 20g, Shiitake Mushrooms 20g, Shrimp 20g, Green Beans 20g, Dried Tofu 20g, Carrots 20g, Rice Cake 200g, Seafood Sauce 1 Teaspoon (15g), Sugar 1 Teaspoon (5g), Dark Soy Sauce 1 Teaspoon (5ml), Salt 1 Teaspoon (5g), Oil 30ml.
1: Wash the ham, chicken gizzard, winter shoots, dried tofu, shiitake mushrooms and carrots separately, cut into 0.5cm cubes, and cut the rice cake into 0.5cm thick slices and set aside.
2, put the soup pot on the induction cooker, pour in water, press the boiling water button to boil, put in the ham diced, chicken gizzard, diced winter shoots, dried tofu, diced shiitake mushrooms, carrots, green beans and shrimp until cooked, soak in cold water, drain the water.
3: Put another wok on the induction cooker, pour in the oil, press the frying button, burn the oil until it is six ripe, put in the rice cake slices and fry slightly, fry on both sides until golden brown, set aside.
4: Heat the oil in the pot, add the blanched eight treasure ingredients and sauté until fragrant, pour in the fried rice cake slices and stir-fry evenly, add the seafood sauce, dark soy sauce, white sugar and salt and stir-fry for a while
Lemon steamed fish
Ingredients: 1 piece of fish 1 lemon, 1 spicy millet, a few sticks of salt, 5 slices of coriander, 5 slices of ginger, a little garlic, a little garlic, a little cooking wine, a little pepper, 1 small spoon of sugar, 2 spoons of soy sauce
1. Marinate the cut fish slightly with cooking wine salt and pepper.
2. Add shallots, slices of ginger and marinated fish to the bottom of the plate.
3. Millet pepper, coriander, ginger and garlic are cut into small pieces and set aside.
4. Mix the lemon steamed fish soy sauce, 3/2 extruded lemon juice and sugar.
5. Add minced ginger, minced garlic and minced chili pepper and mix well.
6. Drizzle the fish into the mixed bowl, add water to a boiling steamer and steam on high heat for about 8 minutes.
7. Remove and add lemon slices and coriander garnish.