Legend of the 23 best Chinese {edible} with rice

good good I slowly future research to be dug under the ~ ~ ha ha! !



Lachao Assorted small lotus

production methods:
Ingredients: ham, green pepper and tofu lotus
accessories: Laoganma soy sauce salt
material: lotus a ham 100 grams green peppers of a tofu four spices: Laoganma sauce 2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) salt 1 / 2 teaspoon ( 3 g)
approach:
1) Wash green peppers seeded and cut into small stalks. Diced ham. Diced tofu. Lotus root, peeled Houqie Ding.
2) Heat wok and pour into the oil until the oil 7 into a hot, pour into small tofu stir fry 1 minute with a fire, to the surface of bean curd into small yellowish. Lotus root into small fry 2 minutes.
3) transferred Laoganma sauce, soy sauce and salt and stir evenly, into the ham, green peppers, small, and then continue to stir fry 1 minute.
Super repetitious:
** This is a deft dish, is a afterward meal. All vegetables raw, you can use around the edible to mix and match the existing, but no less Laoganma sauce Oh, this is a taste of the certify.
** because the taste is very sweet lotus root, so I do not recommend you in the dish, or chicken with pepper, MSG and other spices.
** d to put the final cut lotus root, lotus root, accordingly reducing the time small adjoin with ventilation, so black. If the small chopped lotus root, it takes a long time to cooking, it will be soaked in water lotus Ding, also lest black oxide.
** to eat this dish, I recommend you clutch rice than usual, be sure to use a small bowl.




small potatoes braised meat sauce
production methods:
Ingredients: beef, potatoes
accessories: Hang pepper, garlic, dried onions, parsley
ingredients: beef, 500 grams small potatoes 300 grams Hang pepper 6 dried onion 3 cloves garlic 2 coriander root 10 peanuts 50 grams
spices: sweet bean paste 3 tablespoons (45ml) salt 1 / 2 teaspoon (3 grams) cooking wine 1 tablespoon (15ml) sugar 1 teaspoon (5 grams) sesame oil 1 teaspoon (5ml) dried starch 2 tablespoons (30 grams)
approach:
1) the size of the beef, cut into 1.5cm pieces, salt, cooking wine, sweet sauce, sugar, sesame oil and stir dry starch, the marinated for 20 minutes. Peanut washed, soaked with water for 20 minutes.
2) is not small potatoes, washed peeled, cut in half (the circumstance of large potatoes, cut into 3cm sized pieces). Dry onion cut into pieces (such as onion slices). Garlic, peeled and shoot it. Hang pepper Wash stalks, cut into 5cm-long segments.
3) into the oil pan, the fire heated up to 70% hot, add potatoes and proceed to fry golden brown with a fire after the turn over fry other side. Jian Hao, appropriated the side of the potatoes with a shovel, with the pot of oil, garlic, shallot and parsley root stir incense.
4) into the marinated beef stir fry 2 minutes, pour into dissimilar pot, put no oil (such as a large frying pan, you do not have to change the pot). Pour boiling water into the soaked peanuts, cover and fire heated to boiling, turn medium heat simmer 45 minutes.
5) pan before, into the Hang pepper, mix well to turn off the heat, do not need to continue to heat, the warmth equitable heats food Hang pepper, while maintaining its color unchanged.
Super repetitious:
** small potatoes and dried onions in common have a large market to sell. I was in the mart to buy a fashionable source. 5 small potatoes 1 pound of Kazakhstan, can refer to a head the size of the 1st exploded in the garlic, dried onions, too. Dry onions looked like onions, but the taste is thicker than the onion.
** fry about potatoes, in addition to increasing its flavor, you can also make potato fashion, no material how long the stew cook, will not lax rotten.
** Wash the coriander root, used into the food, primarily fried too, the kind of special flavor. Usually by home only when the coriander leaves, stems and do not remain the Kazakhstan Ministry.
** not small potatoes, with a colossal potato instead. No dry onions, onions instead. No Hang pepper with green peppers instead. No beef with the other meat options. !



Mushroom Pork burn
radish
production methods:
Ingredients: mushroom pork cherry radishes
assistant material: ginger, green onions
materials:
mushrooms 20 g pork 300 g radish 300 grams ginger 5 green onions 7
spices: cooking wine 1 teaspoon (5ml) 1 tablespoon soy sauce (15ml) oyster sauce 1 tablespoon (15ml) salt 1 / 2 teaspoon (3 grams) sugar 1 teaspoon (5 grams) white pepper 1 / 4 teaspoon (1 gram) chicken powder 1 / 4 teaspoon (1 gram) sesame oil 1 / 4 teaspoon (1ml)
approach:
1) mushrooms soak in cold water 30 minutes after the wash. Soak mushrooms in water to filter out impurities retained. Sliced ​​pork, onion slices, ginger slices. Wash the radishes, cut into pieces.
2) the oil pan into the fire heated up to 70% hot,GHD Black Butterfly 2011, into the change in the fire and stir-fry pork for 5 minutes until the pork out of the oil, pour a small radish slices, ginger and onion pieces and continue to stir fry 3 minutes until the water out.
3) transferred to the soy sauce, oyster sauce, salt, sugar and white pepper, a little soak into the mushrooms and mushroom soup (no food halfway via the pot you can), cover and simmer over medium heat 5 minutes, open the lid, into the fire, ambition receive a slightly dry soup, chicken powder and sesame oil can be transferred to the pan.
Super repetitious:
** fried dish key point of this is the first full pork stir oil, then stir the pork to the oil radish slices, so the taste would be more fragrant. Carrot pieces and then stir the water, to remove the raw taste of radish, good taste, after taste is not water tatami.
** In addition to this circular of radishes, the kind of long, long like rabbits eat radishes can also be used for this dish. By the course, to buy time, this radishes are sold with a tassel, come back, cook radishes, radish buds son cleaned, can salt, vinegar, sugar, chicken salad and sesame oil, Kazakhstan, to the fire died.
** Finally, open the lid closed soup with fire, you can make food taste more wealthy.



spicy pepper chicken
production methods:
Ingredients: lettuce, chicken pumpkin chili pepper
accessories: onion ginger spicy lobster Laoganma
raw materials: three yellow one pumpkin 200 g lettuce 1 red pepper flower pepper 100 g 10 5 of ginger 5 green onions
spices: Laoganma lobster sauce 4 tablespoons (60 grams) sugar 1 teaspoon (5 grams) salt 1 teaspoon (5 grams) water 500ml
approach:
1) Wash the flowers, pepper, soaked with water for 30 minutes, then drained the water, emulating the pour in the water and then soak for 30 minutes.
2) Three Yellow Chicken gutted cleaned, cut into small pieces, drain the water. Peel and cut pumpkin into small pieces. Lettuce peeled written pieces. Onions cut into sections. Ginger slices.
3) into the oil pan, till 7 into a hot, add onion ginger until fragrant, stir constantly with a shovel into the chicken, fry about 5 minutes, placed flowers and red chili pepper continue to stir fry 2 minutes.
4) into the Laoganma lobster sauce, sugar and salt, mix well and pour into boiling water (water with the ingredients flat), high heat for 5 minutes after the block into the pumpkin pieces and lettuce, stir, cook for 5 minutes until the soup is slightly closed dry.
Super repetitious:
** pepper flowers new source in Beijing to sell in the market, but a huge bag packaging, used up the bloom pepper, can be placed in sealed bags,GHD MK4 Pink Straighteners, fridge cold storage.
** hemp flower pepper is recommended that you use repeatedly soaked with water before washing several times. Or decrease the use of the weight.
** no flowers pepper, green pepper can be used instead of dry, but the taste is not so Ma, no such mutual red pepper Ma-taste, not suggested.
** three yellow chicken is tender, the second cooking time entirely cooked, do not fret. Chicken or chicken can also be used to do this dish, but chicken is not recommended, is not easily cooked, cut the hard sense.
** can not eat spicy taste of the cheese, you can put flowers pepper, red pepper and half the heaviness of Laoganma lobster sauce.
** this dish spicy salty taste, and taste is very enjoyable. Finally, the pumpkin pieces and then blocks on white rice, lettuce, delicious ah. We must memorize, when eating chicken with cold beer ha. Eat, eat something the forthright, do not arrest the.



vegetable fried bamboo shoots Duojiao
materials:
Pickled Cabbage (Brassica juncea) bag of 200 grams bamboo shoots, a few pieces of onion chop pepper 2 tablespoons salt 1 teaspoon (5 grams) sugar 1 teaspoon (5 grams) chicken little a little sesame oil
approach:
1) bamboo shoots, cut into Ding, placed in boiling water for 2 minutes, remove and drain backup.
2) the blaze heated the oil in wok, heat the oil until 60% when transferred into the bombard, add onion pieces, saute gush into the small bamboo shoots stir-fry 2 minutes, then add chop pepper and pickled vegetables.
3) stir fry after a few Sprinkle the salt and sugar and continue to fry for 2 minutes off the heat, sprinkle a little chicken and sesame oil.
Super repetitious:
1) the sale of pickled vegetables around the salinity varies remember discretionary salt Oh!
2) fried bamboo shoots, do not stir the fire, can shoot with the fire to keep the white colors.




Kung Pao chicken flavor
home

ingredients: chicken breast 250 g of 4 green peppers fried peanuts 50 g onion 2 teaspoons (10 grams) ginger 1 teaspoon (5 grams) minced garlic 1 teaspoon (5 g) dry red chili pepper 15 6
spices: salt, 1 teaspoon (5 grams) cooking wine 1 / 2 teaspoon (3 grams) of dry starch 2 teaspoons (10 grams) rice vinegar 2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) white sugar 2 teaspoons (10 grams) water 2 tablespoons (30ml) water, starch 2 tablespoons (30ml) sesame oil 1 tablespoon (15ml)
approach:
1) the size of small chicken breast cut 1cm, add salt and (1 / 2 teaspoon), cooking wine and stir dry starch after curing for 5 minutes. Onion cut into slightly smaller than the grain chicken, chopped ginger. Diced green peppers.
2) the garlic, onion in a bowl, Sprinkle the salt (1 / 2 teaspoon), sugar, rice vinegar, soy sauce, water, water, starch transferred into the juice aside.
3) hot wok, pour oil, add a little sesame oil, pepper into the cold while the oil until the pepper flavor, color slightly darker, into the chili until fragrant.
4) into the chicken fry color, the green peppers into tablets, stir fry for 10 seconds, a good tune into the feed juice, stir fry 1 minute, pour the fried peanuts can.
Super repetitious:
** to do this dish, in truth, with the leg meat tastes better than chicken bust. Carrefour to sell the variety of chicken meat can, the price is not valuable.
** This is a fire road absences urgent stir-fry dishes, so the material in advance to keep a nice tune juice. Otherwise, add spices to the pot as the same, extending the time chicken will taste stiff.
** do kung pao chicken, to master a 4689 decree, Chicken Scoop put green peppers 4 ripe, mature into the feed juice, 6, 8 mature frying pan, into the disk that is 9 mature and 1 into the sweltering, it automatically becomes 10 Ha.


wild rice chicken rice
Ingredients: chicken breast
accessories: brutal rice, peas, alarm peppers, egg
spices: salt, pepper, cooking wine, chicken, soy sauce, sugar
cooking methods:
1, the chicken breast and cut fine, salt, pepper, cooking wine, egg white and mix well preserved for 5 minutes, wild rice stem cut back;
2, wok pour the oil, fry the chicken out, add a little oil, under the peas, stir fry for a wild rice, salt, sugar, seasoning, add chicken, bell peppers tablets, add soy sauce, fried uniform can be.
Features: colorful, nutrient-rich.


flavored pork
raw materials: pork loin 300 g black fungus 10 shoots 200 grams diced green onion 1 tablespoon (15 grams) ginger 1 tablespoon (15 grams) shattered garlic 1 tablespoon (15 grams) chop pepper 4 tablespoons ( 60 g)
seasoning: soy sauce 1 tablespoon (15ml) vinegar 2 tablespoons (30ml) cooking wine 1 teaspoon (5ml) sugar 1 tablespoon (15ml) salt 1 / 2 teaspoon (3 grams) sesame oil 1 / 2 teaspoon (3ml) water 3 tablespoons (45ml) water 4 tablespoons starch (60ml, 2 times with)
approach:
1) Shred the pork loin. Black fungus cilia with warm water after 40 degrees washed and shredded. Bamboo strips. Cong Jiangsuan mince.
2) the pork in a bowl, mix water, starch transferred after curing for 5 minutes. The spring onion into the bowl, transferred to soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water Stir starch reserve.
3) fire wok and pour into the oil until the oil 7 into a hot time, into the pork stir-fry pork color off after birth, with a shovel shovel to the side of the pot, pour the garlic and chopped ginger pepper, Stir the fragrance, and pork blend.
4) wire into the bamboo shoots and mushrooms, stir fry 2 minutes, pour a good tune juice, stir fry 20 seconds from the base up, until the soup is slightly sticky to pan.
Super repetitious:
** in the meat of the time, remember That is, the texture of pork meat to be cut down.
** Soak fungus, they can spatter some starch in the water, easier to wash the fungus on the impurities.
** some juice modified in advance to reserve materials. The frying this dish, if a little bit to put the spices in turn, lag time, the taste of pork came out, and the taste of food, not as Kazakhstan.



Lotus Palace of gunpowder
D
production methods: Ingredients: lotus root
accessories: Pi sauce vinegar sugar and salt chicken
materials:
Lotus Pixian sauce vinegar sugar and salt fowl
approach:
1) lotus root to Piqie Ding, soak for a meantime on the water, drain backup.
2) pot into the oil until the oil 5 into hot, add Pixian sauce, Stir the fragrance along adding onions.
3) the lotus root into small pan and stir-fry 2 minutes, then turn into vinegar, sugar, a little water and salt and continue to heat for 5 minutes, sprinkle a little chicken can be.
sour, sweet, spicy, crunchy, uh, liken well with rice dishes lah ~~~~~~~~



sweet & acid cabbage
ingredients: cabbage 750 grams of lard, 60 grams, 8 grams of salt, sugar 60 grams, 4 grams of MSG, vinegar, 3 grams, wet starch 5 grams of chopped green onion 3 grams, 4 grams dried chili festival, pepper 2 grams.
practice: 1, use cabbage leaves to stems with a knife after a flap, cut into the carton, wash and drain the water, salted with a little morsel, squeeze one thousand water and set aside.
2, a small bowl, salt, sugar, vinegar, green onion, rainy starch transferred into the fared beverage.
3, burning wok, put the lard until the oil till Bacheng hot, stir the pepper wok first, look out, and then referendum fried chili festival, to brownish red pepper, put the cabbage, stir- fry, stir the juice into the material, you can Zhuangpen expense.
Features: Silver color, red, sweet and sour spicy scent.



Scrambled Egg mantled beef
Ingredients: 4 eggs, beef 300 grams, green onions 2 red pepper 1.
cooking wine 1 tablespoon (15ml), soy sauce, 1 tablespoon (15ml),GHD Pink Limited Edition, salad oil 1 tablespoon (15ml), starch 1 tablespoon (15 grams) salt 1 teaspoon (5 grams), vinegar, 2 tablespoons (30ml), Sugar 1 spoon (5 grams), chicken 1 / 4 teaspoon (1 gram).
approach:
1) the beef cut into thin slices, pour wine, soy sauce, salad oil and starch mix, marinated for 20 minutes. Knock beaten eggs into a bowl, add salt and stir back.
2) Wash and chop shallots. After the wash stalks chopped red pepper.
3) Pour the oil in the wok, heat the fire when heated to 7 minutes, stir into the beef pieces to color, and immediately sung out. Slightly cooled, pour the egg fluid.
4) Wash the wok another into the oil, the fire heated up to 90% hot, green onion and red pepper into pieces, immediately after the piece of beef into the eggs fraught with liquid. Stirring often surround with a shovel until the eggs solidify, transferred to vinegar, sugar and chicken, stir fry evenly off the fire.
Super repetitious:
beef tenderloin is the cow. This part of the beef in the cooking process is lightly cooked, so no long processing time, cooking time is too long, so they will taste rigid.


Rugby Cornish
broken beans
materials:
end pork, fresh beans (green beans)
sauce:
olive dishes, cooking wine, cornstarch, salt, sugar, chicken
Hong Kong Hong Kong bottled olive dish olive dish in Guangdong Chaozhou specifics grease pickles, green olives is to use vegetable oil and salt, specially brewed process, then add mustard leaves and spices together, the color black, salty taste , smooth and activating. Choice for high quality merchandise produced in Shantou.
accessories:
garlic, onions, ginger
Method:
1, fresh beans and remove the two old bars, washed and cut into molecules, leftover.
2, garlic with a knife or tool pressed into garlic and set aside.
3, plus the end of cooking wine meat, spring onion, ginger and cornstarch, olive dish made with spices and mix well; from the pan, cooked explosion.
4, from the pan, saute garlic under the knife after the beans and stir to wrinkled rind, and finally into the rugby floor meat dishes, mix well, stir-fry seasoning can be.
reminder:
Zhashu knife bean oil and drain oil, cooking more save time, substantial fuel consumption is not many; minced meat dish experienced with olive without salt, but to pay attention to the amount; garlic can eruption through more dish delicious.





Dry bacon fried smell
Duojiao
Ingredients: dry smell, bacon, broccoli, mushrooms, chop pepper, onion, ginger
belongs Cuisine: Sichuan characteristics: micro smell delicious, distinctive flavor.
materials consumption: soy sauce, MSG, water, starch
production methods:
1, the smell of dry-cut, bacon slice, wok pour oil, the end of the next onion, chop pepper until fragrant, add a little soy sauce, into the water, the dry smell, bacon, mushrooms into stir fry, in fire stew for 5 minutes, add broccoli after beginning the lid, water, starch, starch, MSG seasoning.


fish, shrimp bean curd
ingredients: a box of Northern Shrimp 100 g tofu 100 grams of celery shrimp paste 1 tablespoon (15 grams) 3 slices ginger wine a teaspoon (5ml) 1 tablespoon water, starch (15ml)
approach:
1) shrimp to remove the sand line shell after the wash. Celery to the leaves washed and cut into segments. Wash the ginger slices. Tofu cut 2cm large pieces, into the frying pan, over medium heat fry golden brown both sides.
2) pot and then pour a little oil until the oil 7 into a hot, add ginger flavor after blow, into the stir fry shrimp paste powder, then pour the celery and shrimp, then cooked into the cooking wine toss, pour in the water, did not have the ingredients of the pot 1 / 3.
3) into the Jianhao tofu, cover and burn 3 minutes, Drizzle water, starch can thicken.


fish-flavored eggplant pot
material: Jiagua 500 grams, 100 grams diced chicken, fried salted fish and dried incense 10 grams Clay Pot butter 30 grams, West celery tablets 50 grams of green, red pepper pills, 20 grams, 1 cup of soup, rice wine , garlic, scallions, dark soy sauce, sesame oil.
practice: 1, choose a long body Jiagua batch peeled, turn, tail, opened for the four, about 12 cm.
2, burning hot pan, the next oil, till about two-thirds roll, fried into Jiagua of about 1 minutes until cooked, pour from the filtered oil.
3, while the remaining oil pan, under the garlic, celery, grains, pepper grains, Fort Tsai Sauce incense, and then the next diced chicken, stir well, add rice wine, soup and Jiagua treatises and more flavoring and fried fragrant dried salted fish, stew a little moment, transferred to a little cornstarch, add trailer oil. In turn poured into a dirt pot, heated to roll down sesame oil, scallions, and serve to seal.



Aberdeen ginger shredded pork
Ingredients: fresh pork, twenty-two, Tsai Kang twenty-two,New GHD Professional Pink Straighteners, the one green peppers, green onions take a light blue two-inch
spices: salad oil, rice wine, salt, vinegar
[cooking]
1, pork, Aberdeen, ginger, green peppers (to gist), light blue, entire fragmented;
2, a tiny pork with rice, salted moment;
3, Bacheng hot oil burn, beneath the ginger and stir-Hong;
4, the pork, chili, onion together pour, stir-fry, put a little rice wine, salt, vinegar pot when the drip point.
[Note]
color and artistic dish, although not add gravy, and a transparent thin juice, hold the MSG, indeed delicious. As the fry into the fire, eating mouth tender, Aberdeen, ginger, pepper, light blue frail fat, ginger pork into Aberdeen, especially attractive.


bacon braised tofu
materials:
North tofu bacon 1 onion 2 1 box oyster sauce 2 tablespoons (30ml) sugar 1 teaspoon (5 grams) salt 1 / 4 teaspoon (1 gram) white pepper flour 1 / 2 teaspoon (3 grams) 2 tablespoons water, starch (30ml)
approach:
1) bacon into the pot of cold water to lofty heat for 10 minutes, remove and slightly cooled, cut back. Tofu cut 2cm large pieces, into the frying pan, over medium heat fry golden brown both sides. Green onions, cut into segments.
2) pour a little oil in a frying pan, into the fire heated up to 7 hot, add onion until fragrant, then pour into bacon, tofu, transferred to oyster sauce, sugar, salt and pepper stir fry evenly, poured into water (you can not over half the ingredients), cover, simmer with in 5 minutes with open lid, Drizzle water,GHD Precious Gift Set, starch, stir all can.
Super repetitious:
the bacon in water and cook for 10 minutes in advance, which can remove the salty, dry after taste and can maintain Ruannen some. Bacon and oyster sauce are some of salinity, so amuse remember that discretionary salt Oh.


fried beef with oyster sauce, sugar snap peas

Ingredients: Beef, 200 grams, sugar snap peas 250 grams
materials: soy sauce, dry starch, cooking wine, oyster sauce, onion, salt, oil and the amount.
approach:
1) prefer the sugar snap peas to the age bars bathed into the boiling water, boil peppery off students, remove and put into chilly water until completely cooled and then clear and drain water.
2) beef slices with soy sauce, dry starch and mix well grab wine, marinated as 10 minutes. Wash and slice green onions.
3) Pour the oil in the wok until the oil 7 into a hot, add beef slip fry 8 adult, and then into the sugar snap peas, transferred to the oyster sauce and salt, stir fry until cooked.
Features: This dish color green, crisp and delicious.
Tips:
like sugar snap peas, sleet peas, vegetables such as broccoli, boil hot once and for all for distant for likely into the cold water, do not neglect this step, otherwise we can not retain the green color of vegetables.


spicy fried preserved eggs
material: preserved egg (egg) 2 red pepper, parsley 5 2 a meat 200 g onion 2 tablespoons cooking wine ginger 5 grams (30ml) ; soy sauce 1 teaspoon (5ml) Laoganma lobster sauce 1 tablespoon (15 grams) salt 1 / 2 teaspoon (3 grams) sugar 1 teaspoon (5 grams) chicken 1 / 4 teaspoon (1 gram)
approach:
1) the meat in a bowl, transferred to the cooking wine and soy sauce, mix arrested after curing for 10 minutes.
2) Peel and preserved eggs into Ding. Wash the chopped parsley to the leaves. Red pepper, chopped stalks seeded after the wash. Wash the chopped shallots and ginger.
3) Pour the oil in the wok, heat the fire heated up to 70%, into the meat, fry until the color after you can remove and reserve.
4) add a small value of oil in the wok, heated and chopped ginger into the onion until fragrant, pour crushed parsley, trampled red pepper and stir fry 1 minute Ding preserved eggs, fried into the mutton, transferred to the lobster sauce, salt and sugar, then stir fry 1 minute, darted into the mingle to chicken.
super wordy:
** Such one approximate can also be replaced with the parsley, green pepper, taste is also very good.
** supermarket sale Laoganma lobster sauce, lobster sauce, if you buy can also be dry, but soaked in water ahead use, or also salty. Add pepper to taste but also the amount Kazakhstan.



burning green peppers Chicken
Ingredients: chicken, green peppers
accessories: wine pepper garlic ginger soy sauce
materials:
Chicken a ginger 5 green onions 4 green peppers, one each cooking wine 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) sugar 1 teaspoon (5 grams) 1 teaspoon salt (5 grams) pepper 1 / 2 teaspoon (3 grams) of starch a little
approach:
1) Chicken gutted, to the head or tail, claw to claw after the wash, cut into 3 cm sized pieces. Ginger slices, spring onions cut into segments. Wash green peppers seeded and cut into triangular pieces.
2) into the oil in wok until the oil Liucheng hot, stir fry chicken into the surface color, add ginger, green onions, stir fry, cooked into the cooking wine and soy sauce until the chicken color , pour a little water, sugar, salt and pepper fried mixed evenly, turn the fire will burn rotten chicken (about 25 minutes). Block into the green and red peppers stir fry 2 minutes, water, starch, starch, dry soup can be received.
super wordy:
** For more luscious, you can consider adding porcini, or dried mushrooms and additional fungi, the foam of water can be accustom to replace the water in the prescription, taste more fragrant, more nutritional feet Oh.
** burn Broilers side dishes, in addition to other green peppers can also choose your favorite vegetables, adjust it according to your taste.



colorful beef
ingredients: beef tenderloin 200 grams peas 200 grams, half a red pepper, yellow pepper half, 2 slices ginger, chili a few
spices: garlic chili sauce 2 tablespoons (30ml), cooking wine 1 teaspoon (5ml), soy sauce 1 teaspoon (5ml), dried starch 1 teaspoon (5 grams), oyster sauce 2 tablespoons (30ml), salt, 1 / 2 teaspoon (3 grams)
approach:
1) beef tenderloin cut into 5mm square Ding, in a bowl, pour wine, soy sauce, pesto sauce and dry starch grasp uniform, marinated for 10 minutes. 2) peeled and peas (or frozen peas) and put it into boiling water, boiled, remove and drain backup. Red, yellow pepper cut into 5mm square Ding. 3) Pour the oil in wok until 7 into a hot, add chili and ginger until fragrant, then add beef stir fry 2 minutes off after birth, and red and yellow pepper into small pea, and then transferred to the oyster sauce and salt, toss to pan.
super wordy:
** pesto sauce could not do instantly with wine sauce and marinated dried starch can be friends.
** no peppers, no yellow pepper, do not put in only beef fried peas has been very good to eat myself.
** above 2 points, is to remind you that a lot of use of existing refrigerator Cai Cai, irregular medleys Kazakhstan ~~~


sour fried leeks
Ingredients: Leek
accessories: red pepper, eggs
spices: salt, cooking wine, vinegar, sugar, pepper powder, pepper, water, starch
cooking methods:
1, the leeks, cut into sections, red peppers cut into small pieces, eggs, salt, wine, water, beaten back;
2, wok pour oil, fried eggs out of the next, take a small bowl the vinegar, salt, sugar, pepper powder, starch, water, stir well, pot add a little oil, add pepper and pour Fried speedily stir into the leek, add red peppers, eggs, pour a good tune juice, stir pan can be.
features: hot and sour delicious, flat taste.
super wordy:
easy leek cooked in the frying process, we have to master the time, not too long, otherwise the bad, bad color, taste is meager.
with red pepper until fragrant, when, be sure to remember the pot from the fire Oh, otherwise paste at the end of friends.


black four-cut
Ingredients: pork mushrooms mustard
auxiliary material: pepper
ingredients: Rose turnip 1 / 4 green peppers, meat of a piglet 100 grams

mushrooms 6
sauce: 1 tablespoon cooking wine (15ml) of dry starch 2 tablespoons (30ml) soy sauce 1 teaspoon (5ml) soy sauce 1 teaspoon (5ml) MSG 1 / 4 teaspoon (1 gram)
approach:
1) the mushrooms with lukewarm water and soak 1 hour after the wash, Diqie into pellets.
2) will be transferred to wine and meat in the dry starch mix, marinated for 10 minutes. Turnip cut fine. Green peppers,GHD Blue Styler Straighteners, seeded and cut into small grain stalks.
3) into a saucepan heat the oil until the oil 7 into a hot, pour the meat, pressed powder with a shovel after the stir constantly 3 minutes, stir the meat full of water out, transferred to the fried soy sauce even after the Sheng out of standby. (At this time some bar pot, the pot clean)
4) Wash the pan hot, pour into hot oil until 7 when the grain into the turnip seeds and mushrooms and stir-fry for 2 minutes, add bell pepper grains, soy sauce and then transferred to fry for 2 minutes, Finally, stir into the fried meat, MSG can be transferred.
Super repetitious:
** Rose kohlrabi, I choose Liu Biju, usually are sold in supermarkets, cheap, one can fry 4 times. Rutabaga and Liubiju not very salty, do not need soaking before. If you buy a very salty, so before I remember the 清水中浸泡 10 minutes.
** and black slit namely the notable one in Yunnan trays, I joined a point of increases, so I slit the black four Kazakhstan. A filthy, well-established, there are bacteria, in adding to savor more palatable, yet likewise in my stomach create a
** Some recipes say, fried meat and pour into turnip and green peppers, so of lesson the easy way, but I recommend the fried meat filled out after a good, unattached fried turnip, turnip flavor this to slowly stir-fry it.
** kohlrabi is a salty, soy sauce, soy sauce has a salty, so not to salt the dish.
** Yunnan have a dish, shrieked red 3 chop with tomatoes instead of turnip done, other materials and practices are the same. However, along me the
** This dish, a uncomplicated raw matters, production convenient, inexpensive, super rice, and the likelihood of failure is nearly zero. The merely object to have told is that as long as doing the dishes, steamed rice would be fewer, or how numerous, how many you can dine, this is my bitter lessons of history.