Delicious and Not Greasy Dishes: Recipes Loved by Family - Try Them Out!
Ingredients: Green bean sprouts 250g, red chili 1, oil 1 large spoon, salt 1 small spoon, dried red chili 5, garlic 3 cloves, scallions 1, light soy sauce 1 small spoon
Instructions:
1. Chop garlic, chop dried red chili into small pieces, chop scallions, cut red chili into circular shapes
2. Heat oil in a pan, small fire first put dried red chili to fry fragrant
3. Then add garlic, then add scallion to stir-fry out fragrance, then pour in red chili to stir-fry
4. Turn the heat up, put in bean sprouts to stir-fry, then add appropriate amount of light soy sauce, stir-fry evenly after adding appropriate amount of salt to season, quick stir-fry, add appropriate amount of vinegar, quick stir-fry evenly, about one minute, stop cooking, and take it out.
Ingredients: Shrimp, tofu, scallions, ginger, garlic, water, cornstarch, salt, sugar, white pepper
Instructions:
1. Choose a tender piece of tofu, cut into small squares, peel and devein shrimp
2. Cook water with ginger slices, immediately remove the blanched shrimp as soon as it turns color
3. Stir-fry pan, appropriate amount of oil, stir-fry scallion ginger minced
4. Gently pour in tofu blocks, add appropriate amount of salt for flavor. Add appropriate amount of white pepper according to taste
5. Pour in 1 bowl of boiling water, after the water boils, shake the pot. Pour in blanched shrimp, cover the pot lid and steam for about 5 minutes
6. Finally, add appropriate amount of sugar and salt. Then thicken with cornstarch. Let the ingredients wrap up the soup. Don't use too much cornstarch, it should be thin
Ingredients: Long eggplant, scallions, garlic, bean paste 1 tablespoon, sugar a little, water, cornstarch, salt, oil, white pepper
Instructions:
1. Prepare the materials.
2. Cut the eggplant into strips, add a little salt and marinate for 10 minutes.
3. Chop scallions; pound garlic.
4. Squeeze the marinated eggplant to remove moisture.
5. Heat oil, put eggplant to fry until slightly yellowish.
6. Remove and drain oil.
7. In the stir-fry pan, heat oil, put scallion and garlic to stir-fry fragrant, add bean paste to stir-fry evenly.
8. Then add half a bowl of water, add a little sugar.
9. Add eggplant, bring to a boil and simmer over low heat until reduced
10. Finally, thicken with cornstarch, sprinkle with scallion flowers.
Ingredients: Peanut sprouts 500g, pork fat (peanut oil) 2 large spoons, oyster sauce 1 large spoon, light soy sauce 1 large spoon, scallions
Instructions:
1. Buy back the peanut sprouts.
2. Wash the peanut sprouts, remove the roots and outer shell, blanch in hot water
3. Heat pot, pour 2 spoons of peanut oil, pour in peanut sprouts to stir-fry for a while, add oyster sauce, light soy sauce, and stir-fry evenly, change to medium heat and continue to stir-fry for 2-3 minutes, let the peanut sprouts absorb seasonings, add scallion segments before taking out.
Ingredients: Chicken meat, chopped chili peppers, ginger, garlic, scallions,(liquor), white sugar, light soy sauce
Instructions: 1. Dice the chicken into small pieces.
2. In the pot, add appropriate amount of water, add ginger slices, add(liquor) to boil, then pour in chicken pieces, again boil when chicken pieces are fully cooked, immediately remove the chicken pieces and drain off the cool water, set aside.
3. Heat oil in a pan, after oil is hot, add ginger, garlic minced to stir-fry fragrant, pour in chopped chili peppers to stir-fry out fragrance.
4. Add chicken pieces and stir-fry evenly, add white sugar, light soy sauce, large fire to stir-fry until the soup is reduced, sprinkle with scallion flowers.
