Red oil rotten bamboo
Ingredients: humus (to taste)
Accessories: celery (appropriate amount) green pepper (appropriate amount) red pepper (appropriate amount) green onion (appropriate amount) ginger (appropriate amount)
1 ingredient diagram.
2 bamboo early foaming, recently found that when soaking bamboo less salt, soaked out of the bamboo clean and intact.
3 celery shredded in blanched water. Add a few drops of oil when blanching, you can adhere to the color of the dish very well, add a few drops of salt, and you can enter the taste early.
4 Blanch the soaked bamboo with water, shred the pepper, chop the green onion, and minced ginger, and put the bamboo with all the ingredients in a large bowl.
5 Add soy sauce salt sugar and red oil.
Mix 6 and enjoy.
Tips:
You can add mustard oil and pepper oil or other sauces according to your own taste.
Vegetables can also be changed to seasonal dishes at will.
Cabbage rotten bamboo
Ingredients: Cabbage (to taste) Tofu bamboo (to taste)
Accessories: shallots (appropriate amount) ginger garlic (appropriate amount) red pepper (appropriate amount)
1 ingredient diagram. This cabbage is a baby cabbage, the bamboo needs to be soaked early, add a spoonful of salt when soaking, and the soaked bamboo looks clean.
2 The main ingredients are changed to the knife evenly.
3 Heat the oil in a wok and sauté the ginger first, then the garlic slices and the red pepper shreds.
4 cut cabbages, stir-fry and add the tofu bamboo.
5 stir-fry and mix evenly, finally put on emerald green, drizzle soy sauce, add salt and sugar, out of the pan
Cabbage can be replaced with other vegetables, with rotten bamboo are very delicious, before frying, I first put rotten bamboo and then put vegetables, and then found that it is so easy to fry rotten bamboo, pour the first is very good.
Soy sauce rot bamboo fish casserole
Ingredients: middle fish (400 g) humus (50 g) dried shiitake mushrooms (5 pieces) green and red pepper (1 each) tempeh (to taste)
Accessories: garlic (2 cloves) ginger (1 small piece) chives (3 sticks) coriander (a little)
1 Humus bamboo soaked in cold water early to soften;
2 shiitake mushrooms soaked in water early to soften;
3 fish cut into pieces, washed, salted, cooking wine marinated for 10 minutes;
4 Use kitchen paper to absorb moisture and wrap it with a layer of dry starch;
Add some more oil to 5 pans, add fish pieces and fry until golden brown on both sides;
6 Drain the oil;
7 slices of soaked shiitake mushrooms; slices of green and red peppers; washed tempeh, sliced ginger and garlic; chopped green onion and coriander;
8 soaked bamboo cut into sections, put into the oil pan and half fry until golden brown, fish out and set aside;
9 In the oil pot, first add ginger slices, garlic slices, green onion white and tempeh to fry the aroma, then add shiitake mushrooms and fry for a while;
10 Then pour in the green and red peppers and stir-fry well;
11 Pour in the bamboo and fish cubes and stir-fry well;
12 sauce: add oyster sauce, dark soy sauce, sugar, chicken essence and starch to a small bowl and mix well with water;
13 Pour the sauce into the pot and stir-fry well;
14 Finally, transfer to the pot, cover and cook for 5 minutes, sprinkle with chives and coriander.
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