Ingredients: 300g of pork, 50g of green pepper, appropriate amount of oil, appropriate amount of salt, appropriate amount of dry starch, appropriate amount of sugar, appropriate amount of tomato paste, appropriate amount of water starch, appropriate amount of monosodium glutamate
Directions: 1: Cut the pork into pieces and evenly coat with dry starch.
2: Pour oil into the pan and fry the meat until the surface is golden brown.
3: After the meat is fished out, add the green pepper and stir-fry until cooked, then set aside.
4: Leave the bottom oil in the pot, add sugar and tomato sauce, and add salt.
5: Pour in a little water starch. 6) Simmer until the broth becomes viscous.
7: Pour in the green peppers. 8) Add the fried meat and stir-fry until the soup is all wrapped.
9: Turn off the heat and add MSG.
10, the appropriate amount of water starch used to hook the mustard can be, do not put more
ingredient
Fresh shrimp, dried chili peppers, green onions, ginger, peppercorns, starch, chili sauce, salt, oil, cooking wine, white sesame seeds.
If you need 1,000 classic recipes, more than 1,000 kinds of snacks and 500 sauce recipes, pay attention to our WeChat public account "Finger Taste Collection" to get it automatically.
method
1: Wash the shrimp, cut off the shrimp whiskers, use a needle to pick off the sand line, and marinate with cooking wine and salt.
2, pickled shrimp dipped in a thin layer of starch, put the appropriate amount of oil in the pan, fry the shrimp on both sides, the time is not long, turn red can be out of the pan;
3: Put a small amount of oil in the pan, put the chopped dried red pepper and peppercorns, fry the spicy flavor and add ginger.
4: Then add the shrimp, put the appropriate amount of chili sauce and a small amount of salt and sauté a few times, stir-fry well to turn off the heat out of the pot, sprinkle with green onions.
【Ingredients】300 g long eggplant 3 cloves of garlic
【Seasoning】 1 tbsp balsamic vinegar 1/2 tbsp sugar 1 tsp sesame oil 1/2 tsp chicken essence 1/2 tsp salt to taste
【Directions】
1. Wash the eggplant (can not be peeled) and cut into long strips about 1.5cm thick. Place in a dish and steam in a steamer. Remove to cool and refrigerate;
2. Peel and wash the garlic and press into garlic puree;
3. Mix all the "spices" into the sauce;
4. Remove the refrigerated eggplant, drizzle with the sauce and mix well.