The 23 best Chinese edible with rice

Lachao Assorted Lotus D

production methods:
Ingredients: ham, green pepper,GHD Green Straighteners, dried tofu, lotus root
materials: salt, soy sauce, chili sauce
materials Laoganma : ham, 100 grams of lotus 1 green peppers 1 dried bean curd four different sauces: Laoganma sauce 2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) salt 1 / 2 teaspoon (3 grams)
practices:
1) Wash green peppers seeded and cut into small stalks. Diced ham. Tofu cubes. Lotus root, peeled Houqie Ding.
2) Heat wok and pour into the oil until the oil 7 into a hot, pour tofu stir fried with the fire D 1 minute, until tofu D surface into a light yellow. The small fry 2 minutes into the lotus.
3) transferred Laoganma chili sauce, soy sauce and salt and stir fry evenly, pour in ham, green peppers Ding, and then continue to stir fry 1 minute.
super-winded:
** This is a deft lesson, is a next repast. All the raw materials dishes are around you can mix and mate foods obtainable, but no fewer Laoganma sauce Oh, this is a taste assure.
** for the flavor is very sweet lotus root, so I do not recommend everyone in this dish, use pepper or chicken, MSG and other spices.
** D to put the ultimate cut lotus root, lotus root, accordingly reducing the period of the small adjoin with wind, so dark. If the small chopped lotus root, but too a long time to cook, it will be soaked in water lotus Ding, also discourage oxidation of black.
** to eat this dish, I recommend you hold rice than usual, be sure to use a small bowl.



small potatoes
braised beef sauce production method:
Ingredients: beef, potatoes
accessories: Hang pepper, garlic, dried onion, parsley
materials : Beef 500 grams small potatoes 300 grams Hang pepper 6 shallots 3 cloves garlic, coriander root 10 2 50 grams
peanut sauce: sweet soybean paste 3 tablespoons (45ml) salt 1 / 2 teaspoon (3 grams) 1 tbsp cooking wine ( 15ml) sugar 1 teaspoon (5 grams) 1 tsp sesame oil (5ml) dry cornstarch 2 tablespoons (30 grams)
practice:
1) the size of the beef cut into 1.5cm pieces, salt, cooking wine, fermented flour paste, sugar, sesame oil and mix well after dry starch, marinated for 20 minutes. Peanut washed, soggy 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 consist in ... sliced ​​onions.) Peeled garlic shoot it. Hang pepper Wash stalks, cut into 5cm long paragraph.
3) into the oil pan, the fire heated up to 7 into heat, add potatoes and continue to fry golden brown with the fire, turned over and fry other side. Jian Hao, will be appropriated for the side of potatoes with a shovel, pot of oil with the garlic, dried onion and parsley root stir annoy.
4) into the marinated beef and stir fry for 2 minutes, pour another pot, not put the oil (such as a massive frying pan, do not must change the pot.) Pour boiling water into the soaked peanuts and cover the fire heated to boiling, switch to medium heat simmer 45 minutes.
5) pan before, into the Hang pepper, mix well then turn off the heat, do not need to continue to heat, the warmth equitable heats the vegetable Hangzhou Law, while retaining its color unchanged.
super-winded:
** small potatoes, and shallot in common have a large market to sell. I was bought new source markets. 5 small potatoes 1 pound of Kazakhstan, can refer to the size of a head first exploded in the garlic, dried onions, too. Dry onions saw like onions, but onions thicker than the taste.
** Xian Jian about potatoes, in addition to increasing its flavor, it can also make potato shape, no stuff how long after a simmer, will not lax wrong.
** Wash coriander roots, used into the food, principally fried off after use, has a special flavor. Usually by home only with coriander leaves, stems and do not remain the Kazakhstan Ministry.
** no small potatoes,GHD IV Straighteners, use large potatoes instead. No dry onions, with onions instead. Law did not hang with the green peppers instead. No beef with the other meat alternatives. !



burning mushroom pork production usages radish
:
Ingredients: Mushroom Pork Dian
Accessory: ginger scallion
material:
mushrooms piece 20 grams 300 grams pork 300 grams of small carrot ginger 5 green onions 7
Spices: cooking wine 1 teaspoon (5ml) 1 tablespoon soy sauce (15ml) oyster sauce 1 tbsp (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)
practice:
1) Soak mushrooms in cold water 30 minutes after the wash. Soak mushrooms in water to percolate out impurities maintained. Thinly slice pork, onion slices, ginger slices. Wash radishes, cut into pieces.
2) into the oil pan, the fire heated up to 7 into a hot, changed the fire into the stir-fry pork for 5 minutes until the pork out of the oil, pour a small carrot slices, ginger and onion slices and continue to stir fry 3 minutes to the water out.
3) redeployment of soy sauce, oyster sauce, salt, sugar and white pepper, mushrooms and a little soaking into the mushroom soup (have no watched half of the position of food to the boiler), cover and simmer over middle heat 5 minutes, open the lid, into the launch, will receive a slightly dry sauce, chicken abrasive and sesame oil can be transferred to the pan.
super-winded:
** the key to this dish of fried, was the premier full pork stir oil, then oil to stir carrot pork slices, so that would be more fragrant flavor. Radish slices and then stir the water, can remove raw carrot flavor, good taste, after taste and does not fall collapse of the water.
** In addition to this circular radishes, the kind of long, similar to the length of the hare to eat radishes also be accustom for this dish. By the direction, to purchase time, this radish is sold with a tassel, the back, cook radishes, radish sprouts baby wash, you can direct salt, vinegar, sugar, chicken and cold sesame oil, Kazakhstan, to the fire died.
** Finally, open the lid closed with the fire soup, you can make food taste more rich.



spicy pepper chicken production methods:
Ingredients: lettuce chicken pumpkin chili pepper
accessories: large onion ginger spicy lobster sauce Laoganma
raw materials: 3 yellow 1 only 200 grams of pumpkin flowers Qing Sun 1 100 grams of dried red pepper pepper 10 green onions 5 slices ginger 5
spices: Laoganma lobster sauce 4 tablespoons (60 grams) sugar 1 teaspoon (5 grams) salt 1 tsp (5 grams) water 500ml
practice:
1) Wash the flowers, pepper, soaked with water for 30 minutes, then drained the water, following the pour in the water and then soaked for 30 minutes.
2) Three Yellow Chicken cleaned gutted, cut into small pieces and drain water. Peel the pumpkin into small pieces. Qing Sun peeled written in small pieces. Onion cut into sections. Ginger slices.
3) pot into the oil, till the 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 Stir for 2 minutes.
4) into the Laoganma lobster sauce, sugar and salt, mix well and gush into boiling water (water and food just), tall heat as 5 minutes into the pumpkin chips and stir Qing Sun block persist to cook for 5 minutes until the soup is slightly closed dry.
super-winded:
** Law in Beijing, a current source of flowers in the market to sell, but the bag full of packaging, use up the flowers and pepper, can be placed in sealed bags, fridge froze.
** Law is hemp flowers, it is recommended to use again soaked with water before washing several times. Or reduce the use of the components.
** no flowers pepper, green pepper can be used instead of dry, but the taste is not so hemp, not the ordinary red pepper taste that Ma is not suggested.
** three yellow chicken is tender, peerless cooked times the cooking time, do not worry. Chicken or chicken can also be used to do this dish, but do not recommend using chicken, is not easy to cooked, cut the hard sense.
** can not eat spicy taste of the cheese, you can put flowers pepper, red pepper and half the weight of Laoganma lobster sauce.
** Salted flavor of this dish spicy, very enjoyable to eat. Finally, the pumpkin pieces, and Qing Sun block and then to white rice, delicious ah. Keep in idea, when eating chicken, with a cold beer ha. Eat, eat a hearty little, do not capture the.



fried bamboo shoots
Duojiao raw vegetables:
Pickled Cabbage (Brassica juncea) bag of 200 grams bamboo shoots, a few pieces of green onions 2 tablespoons salt 1 teaspoon Duojiao (5 grams ) sugar 1 teaspoon (5 grams) a little sesame oil chicken little
practices:
1) bamboo shoots, cut into Ding and put it into boiling water for 2 minutes, remove and drain backup.
2) the fire heated the oil in the wok until the oil 6 into the heat transferred into the time of the fire, into the onion slices until fragrant and pour 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-winded:
1) the bargain of pickled vegetables approximately the salinity varies proportionally with salt Oh, I memorize!
2) fried bamboo shoots, do not stir the fire, can shoot with the fire to keep the white colors.




Kung Pao Chicken

family flavor ingredients: chicken breast, green peppers 250 grams of the 4 deep-fried peanuts 50 grams of chopped spring onion 2 teaspoons (10 grams ) ginger 1 teaspoon (5 grams) minced garlic 1 teaspoon (5 grams) pepper 15 dried red pepper 6
spices: salt, 1 teaspoon (5 grams) of 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 2 tablespoons of starch (30ml) sesame oil 1 tablespoon (15ml)
practice:
1 ) 1cm cut the size of the small chicken breast, add salt (1 / 2 tsp) cooking wine and dry starch, mixing evenly, let sit 5 minutes. Onion cut into slightly smaller than the Chicken grain, onion ginger cut into the end. Diced green peppers.
2) the garlic onion ginger in a bowl Sprinkle the salt (1 / 2 teaspoon), sugar, rice vinegar, soy sauce, water, water, starch transferred into the juice aside.
3) Heat up a saucepan, pour the oil, then add a little sesame oil, pepper into the cold while the oil until the pepper out the flavor, color, slightly darker, into chili until fragrant.
4) Add chicken fry color, will be put into capsules green peppers, stir fry for 10 seconds, a good tune into the feed juice, stir fry 1 minute after the fire, pour into the fried peanuts can be.
super-winded:
** tray, in fact, with the thigh meat tastes better than chicken chest. Carrefour to sell the kind of chicken flesh can, the prices are valuable.
** This is the Road, stir-fry dishes need crisis fire, so the material in advance will be adjusted the reserve juice. Otherwise, add the spices to the pot the same as stretched time, the taste of chicken will be stiff.
** do Kung pao chicken, to main a 4689 statute, when you put chicken Scoop 4 mature green peppers, 6 adult into the fared juice, 8 mature frying pan, into the panel that 9, mature, and 1 into a sweltering, automatically became Kazakhstan 10.


wild rice chicken rice
Ingredients: Chicken breast
accessories: wild rice, peas, peppers, egg
spices: salt, pepper, cooking wine, chicken, soy sauce, Sugar
cooking methods:
1, the chicken breast and cut fine, salt, pepper, cooking wine, pickled egg and mix well for 5 minutes, savage rice stem sections switch;
2,GHD Purple Gift Set, wok pour oil will be fried chicken out, and a little oil, the next peas, wild rice stir fry for a while, salt, sugar, seasoning, add chicken, peal peppers tablets, add soy sauce and stir well to.
Features: colorful and rich nutrition.

flavored pork
raw materials: meat loin 300 g black fungus, bamboo shoots 10 200 grams of diced green onion 1 tablespoon (15 grams) ginger 1 tablespoon (15 grams) minced garlic 1 tablespoon (15 grams) chopped pepper 4 tablespoons (60 grams)
seasoning: soy sauce 1 tablespoon (15ml) vinegar 2 tablespoons (30ml) cooking wine 1 teaspoon (5ml) sugar 1 tbsp (15ml) salt 1 / 2 teaspoon (3 grams) sesame oil 1 / 2 tsp (3ml) water 3 tablespoons (45ml) of water, starch 4 tablespoons (60ml, 2 times with)
practice:
1) Shred the pork loin. Black fungus with a 40 degree warm water after the wash-fat shredded. Shredded bamboo shoots. Cong Jiangsuan mince.
2) the pork in a bowl, stir starch miscellaneous with water after curing for 5 minutes. The diced green onion into the bowl, the redeployment of soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, starch and water, mix well with water use.
3) burning of oil into the wok until the oil 7 into the heat when the pork stir-fry pork into the color off after birth, with a shovel to the side of the pot, pour the garlic and chopped ginger Law, Chao Chu fragrant, and the pork medley.
4) cable into the shredded bamboo shoots and fungus, stir fry for 2 minutes, pour in a good tune juice, stir fry 20 seconds from the bottom up, until slightly thick soup to pan.
super-winded:
** in cutting meat, remember That is, the texture of pork meat to be cut down.
** Soak fungus, they can spread some starch in the water, easier to neat the fungus on the impurities.
** some material in advance to reserve juice a good tune. The frying this dish, whether a little bit of seasoning to put in turn, defer time, the taste of pork came out, and the entire dish taste, not the same ha. Palace of explosive



Lotus D
Production Method: Ingredients: Lotus
accessories: sugar, salt, vinegar, chili sauce chicken Pixian
material:
Lotus Pixian sauce vinegar, sugar, salt, chicken
practice:
1) lotus root to Piqie Ding, soak for a while on the water, drain water reserve.
2) Remove from heat into the oil until the oil 5 into a hot, add Pixian sauce, Stir onion flavor was added.
3) into the pot to fry the small lotus 2 minutes, then turn into vinegar, sugar, a little water and salt and continue to heat for 5 minutes, then spatter a little chicken.
sour, sweet, spicy, crunchy, uh, contrast well with rice dishes of the friends ~~~~~~~~



sweet & sour cabbage
ingredients: cabbage 750 grams, 60 grams lard, salt 8 grams, sugar 60 grams, 4 grams of MSG, vinegar, 3 grams, watery starch 5 grams of chopped green onion 3 grams, 4 grams of dry chili celebration, pepper 2 grams.
practice: 1, use cabbage leaves to stems with a knife after the tap, cut into the box, wash and drain water, salted with a little bit, squeezing thousands of water and set aside.
2, a small bowl, salt, sugar, vinegar, green onion, tune into the feed juice wet starch.
3, burning hot pan, put the lard until the oil till the Bacheng hot, the pepper wok stir about the first out, then ballot fried dried chili festival, to brownish red pepper, put the cabbage, stir fry, stir the juice into the material, you can Zhuangpen consumption.
Features: Silver color, red, sweet, spicy fragrance.



Huadan coated beef
Ingredients: 4 eggs, beef 300 grams, green 2, red pepper 1.
cooking wine 1 tbsp (15ml), soy sauce, 1 tablespoon (15ml), 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).
practice:
1) the beef into thin slices, pour the wine, soy sauce, salad oil and starch, mix well, marinated for 20 minutes. Knock beaten eggs into the bowl, add salt and stir back.
2) Wash and chop green onions. Chopped red pepper stalks after the wash.
3) of oil into the wok, heat the fire when heated to 7 minutes, stir into the beef slices to the color, and immediately sung out. Slightly cooled, pour the egg liquid.
4) Wash the wok another into the oil, the fire heated up to 9 into a hot, green onion and red pepper into pieces, immediately filled with beef slices into the eggs. Stirring constantly circle with a shovel until the eggs solidified, transferred to vinegar, sugar and chicken, stir fry evenly off the fire.
super-winded:
beef refers to beef tenderloin. The parts of the beef in the cooking process is easily cooked, so do not need long processing time, cooking time is too long, so they will taste harsh.

chopped green beans
Rugby Cornish ingredients:
minced pork, fresh beans (green beans)
spices:
olive dishes, cooking wine, cornstarch, salt, sugar , chicken dishes
bottled olive Hong Kong, Hong Kong, Guangdong Chaozhou cuisine is olive oil aboard specifics of pickles, is olive green with vegetable oil and salt, later special process rendered, then multiplication mustard leaves and spices from the color black, savor salty, flat and activating. Shantou alternative for high quality goods produced.
accessories:
garlic, onions, ginger
system of law:
1, fresh beans and remove the two old bars, washed, cut into granules and set aside.
2, garlic with a knife or crushed garlic with the tools, spare.
3, plus the end of cooking wine pork, diced green onion, ginger and cornstarch, mix well and season with olive dish; from the pan, cooked explosion.
4, from the pan, saute garlic under the knife after the beans stir to wrinkled rind, and finally into the rugby ground meat dish and mix well, stir-fry seasoning can.
reminder:
Zhashu knife bean oil after the drain oil, cooking will retention time, the substantial oil expense is not many; minced meat dish experienced with olive without salt, but to pay consideration to the amount; explosion through more garlic make this dish more delicious.




Duojiao fried bacon smell of dry
Ingredients: dry smell, bacon, broccoli, mushrooms, chop pepper, onion, ginger
own cuisine: Sichuan Characteristics: Faint delicious, peerless flavor.
material consumption: soy sauce, MSG, water, starch
product methods:
1, the smell of dry into strips, bacon slices, pour wok oil, the end of the next onion ginger, chop pepper until fragrant, add a little soy sauce, into the water, the smell of dry, bacon, mushrooms into stir fry, simmer 5 minutes over medium heat, add kale, after opening the cover, water, starch, starch, monosodium glutamate seasoning.


raw fish, shrimp bean curd
: North tofu box of 100 grams of celery, 100 grams of shrimp shrimp paste 1 tablespoon (15 grams) a teaspoon of cooking wine 3 slices ginger (5ml) of water, starch 1 tablespoon (15ml)
practice:
1) shrimp to remove the sand line shell after the wash. Celery to the leaves washed and cut into segments. Wash and slice ginger. Large piece of tofu cut 2cm, into a frying pan, fry both sides with golden yeldefect in ... the fire.
2) pot and then pour a little oil until the oil 7 into a hot, thump into the fragrant ginger, stir fry shrimp paste into powder, then poured into the partition of celery and shrimp, then cooked into the cooking wine Stir a few times, pour in the water, no food had pot 1 / 3.
3) into the Jianhao tofu, ticketed Heat 3 minutes, Linru water, starch can thicken.


fish-flavored eggplant pot
raw materials: Jiagua 500 grams,GHD Green Butterfly 2011, 100 grams of chicken tablets, 10 grams of dried salted fish fried Hong, an earthen pot butter 30 grams, 50 grams of western celery, green, 20 grams of red pepper grains, 1 glass of soup, rice wine, garlic, green onion, dark soy sauce, sesame oil the right amount.
practice: 1, the election body Jiagua approved peeled long to turn, tail, opened for the four, about 12 cm.
2, burning wok,GHD Rare Straighteners, under the oil, till about two-thirds roll, put Qiegua to be cooked fry about 1 minute, down from the filtered oil.
3, meantime the remaining oil pan, the afterward garlic, celery, pepper grains, Fort Tsai Sauce Hong, then a Chicken stir well, add rice wine, soup and Jiagua articles and more fried Flavors fragrant dried salted fish, a little stew a while, transferred a little cornstarch, add pouch tail oil. In corner poured into a dirt pot, heat to seethe, lower sesame oil, green onion, and serve to stamp.



Zingiber shredded pork
Ingredients: fresh pork twenty-two, Zingiber two liang, the one green peppers, green onions get light blue two-inch section of
Seasoning: salad oil, rice wine, salt, vinegar
[cooking process]
1, pork, Aberdeen ginger, green peppers (to gist), both very light blue strips;
2, with a little pork rice wine, salted moment;
3, oil burn Bacheng hot, ginger and stir under the Hong;
4, the pork, chili, spring onion attach pour, stir fried, put a little rice wine, salt, Remove from heat while the drops of vinegar.
[Note]
color and aesthetic dish, though not add thickening, but also a perspicuous thin beverage, clutch MSG, normal delicious. As fry into eating jaws tender, Aberdeen ginger, chili, light blue fragile fat, shredded ginger into Aberdeen, particularly acceptable.



raw bacon braised tofu:
North tofu bacon 1 shallot 2 1 box oyster sauce 2 tablespoons (30ml) sugar 1 teaspoon (5 grams) salt 1 / 4 teaspoon ( 1 g) white pepper 1 / 2 teaspoon (3 grams) of water, starch 2 tablespoons (30ml)
practice:
1) chilly meat into the pot to high heat for 10 minutes, clear and cool slightly, slices alongside. Large piece of tofu cut 2cm, into a frying pan, fry either sides with golden yellow in the fire. Green onions cut into sections.
2) pour a little oil in frying pan, into the fire heated up to 7 hot, add shallot until fragrant, then poured into the meat, tofu, transferred to oyster sauce, sugar, salt and pepper stir fry evenly, into the water (you can not have half the elements), cover, simmer 5 minutes over medium, with open lid, stir water, starch Linru were then.
super-winded:
the bacon cooked in water for 10 minutes in advance, which can remove the salty taste and can be maintained after frying Ruannen some. Bacon and salty oyster sauce has a certain degree, so please remember that discretionary salt oh.


fried beef with oyster sauce, sugar snap peas
Ingredients: Beef, 200 grams, sugar snap peas 250 g
materials: soy sauce, dry starch, rice wine, oyster sauce, onion, salt, oil and the quantity.
practice:
1) the sugar snap peas to the old bars optional washed into the boiling water boil hot broken health, remove and put into cold water until completely cooled and then remove and drain water.
2) beef slices with soy sauce, dry starch and mix well caught cooking wine, marinated for 10 minutes. Wash and slice green onions.
3) of oil into the wok until the oil 7 into a hot, add beef and fry 8 slices mellow slide, and then into the sugar snap peas, transferred to oyster sauce and salt, stir fry until cooked.
features: the color green dish, crisp delicious.
Tips:
favor sugar snap peas, snow peas, vegetables favor broccoli, boil hot once and for all as distant as feasible into the cold water, do not disregard this tread, otherwise we can not keep vegetables green in color.

spicy fried preserved eggs
material: preserved eggs (egg) 2 parsley red pepper 2 5 200 grams of meat a ginger shallot 2 tablespoons cooking wine 5 grams (30ml) soy sauce 1 tsp (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)
practice:
1) will meat into a bowl, mix transferred to wine and soy sauce, even after the grab, marinated for 10 minutes.
2) Peel and maintained egg into the Ding. Wash and chop parsley apt the leaves. After the rinse red pepper seeded and chopped stalks. Wash and chop green onion and ginger.
3) of oil into the wok, the fire heated up to 7 into a hot, into the meat until done, then remove and keep until after the color.
4) add a small amount of oil in frying pan, into the heated chopped onion and ginger until fragrant, fragrant celery into pieces, crushed red pepper and stir fry 1 minute Ding preserved egg, pour in a good fried meat, transferred lobster sauce, salt and sugar, then stir fry 1 minute, darted into the mix can be Chicken.
super wordy:
** this approach can also be replaced with green pepper parsley, taste is also very agreeable.
** Laoganma lobster sauce supermarket sale, if it were not for buy lobster sauce can also be dry, but soaked in water before use, or also salty. Add pepper to taste but also applicable Kazakhstan.


burning green peppers Chicken
Ingredients: chicken, green peppers
accessories: cooking wine, soy sauce, ginger garlic pepper
material:
Ginger Chicken 1 onion 4 5 A section of the green peppers 1 tablespoon cooking wine (15ml) soy sauce 1 tablespoon (15ml) sugar 1 teaspoon (5 grams) salt 1 teaspoon (5 grams) pepper 1 / 2 teaspoon (3 grams) of starch a little
practice:
1) Chicken gutted, work pate to 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 pieces into the surface of color, into the root ginger, saute onion, cooked into the cooking wine and soy sauce until the chicken color , pour a little water, sugar, salt and pepper fried mix evenly, turn the fire will flame rotten chicken (about 25 minutes). Green peppers into pieces stir fry 2 minutes, water starch, starch, dry soup can accumulation.
super wordy:
** For more luscious, you might think to add Boletus, or dried mushrooms and other fungi, the water spume can be used to replace the water in the recipe, taste more fragrant, more ample nutrition Oh .
** Chicken burning the side dishes, in addition to green peppers can also prefer your favorite vegetables, adapt it according to your taste.




colorful beef tablets Ingredients: beef tenderloin 200 grams, 200 grams of peas, half a red pepper, yellow pepper half, 2 slices ginger, chili several
spices: garlic, hot pepper sauce 2 tablespoons (30ml), cooking wine 1 teaspoon (5ml), soy sauce 1 tsp (5ml), dried starch, 1 teaspoon (5 grams), oyster sauce 2 tablespoons (30ml), salt, 1 / 2 teaspoon (3 g)
practice:
1) beef tenderloin cut into 5mm square Ding, into the bowl, pour wine, soy sauce, garlic sauce and dry starch gripping uniform, marinated for 10 minutes. 2) peeled peas (or frozen peas), boiled into the boiling water, remove and drain after use. Red and yellow peppers cut into 5mm square Ding. 3) Pour the oil in the wok until the 7 into a hot, add dried chili peppers and ginger until fragrant, then add beef and stir fry 2 minutes, grain, peas and pour off after birth, the small red and yellow peppers, and then transferred to oyster sauce and salt, stir fry a few you can pan.
super wordy:
** pesto sauce could not do directly with wine sauce and pickled'll be entire dry starch.
** no peppers, no yellow pepper, do not put in just fried beef and pea grain has been very good to eat myself.
** The on two points, is to remind everyone that greater use of existing refrigerator Cai Cai, promiscuous combinations ha ~ ~ ~


hot and sour fried leeks
Ingredients: Leek
accessories: red pepper, eggs
spices: salt, cooking wine, vinegar, sugar, pepper powder, red pepper, water, starch
cooking methods:
1, wash, and cut the leek in paragraph , red bell pepper cut into small pieces, eggs, salt, cooking wine and water strewed reserve;
2, wok pour oil, fry eggs out next, take a small bowl of vinegar, salt, sugar, pepper powder, water, starch, stir well, pot add a little oil, add pepper Fried fast stir and pour into a leek, add red peppers, eggs, a good tune into the juice, stir well pan can be.
features: hot and sour delicious, smooth taste.
super wordy:
easily cooked leek in frying process, we must master the time, not too long, otherwise rotten, bad color and taste bad.
saute the red pepper, when used, do remember to put the pot from the fire Oh, otherwise sticking to friends.

black four chop
Ingredients: pork, mushrooms and mustard
accessories: Pepper
material: Rose turnip 1 / 4 green peppers 1 each 100 grams of pork meat, mushrooms 6
spices: 1 tablespoon cooking wine (15ml) dry cornstarch 2 tablespoons (30ml) soy sauce 1 teaspoon (5ml) soy sauce 1 tsp (5ml) MSG 1 / 4 teaspoon (1 gram)
practice:
1 ) with warm water and soak the mushrooms and 1 hour after the wash, to Diqie the manner of pellets.
2) will be transferred to meat in the cooking wine and stir dry starch, marinated for 10 minutes. Kohlrabi and cut fine. Stalks green peppers seeded and cut into pellets.
3) Heat up a saucepan pour 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 fried soy sauce Sheng leveling out after use. (At this time some bar pan, pot clean)
4) hot wash pot, pour the oil for 7 into a hot, into the turnip seeds and grains and stir-fry mushrooms for 2 minutes, add green and red pepper grains, soy sauce and then transferred to fry for 2 minutes, and eventually into the fried meat, stir well, then transferred to MSG.
super-winded:
** Rose kohlrabi, I favor Liu Biju, commonly sold in supermarkets, inexpensive, one can be fried 4 times. Liu Biju of the kohlrabi and not very salty, do not need soaking before. If you buy the very salty, so before the recollect 清水中浸泡 10 minutes.
** Black Third cut is a very prominent dishes of Yunnan, I added a point of mushrooms, so I cut the black four-Kazakhstan. A polluted, well-established, there are bacteria, in adding to taste more delicious, but also inside me establish a
** Some prescriptions say, fried meat and pour into a turnip, and green peppers,GHD Carry Case & Heat Mat, so of course you will, but I recommend the fried meat out after Sheng, a divide fry kohlrabi, turnip flavor this slowly out to fry.
** kohlrabi is a salty, soy sauce, soy sauce has a salty, so not to salt the dish.
** there is a dish of Yunnan, cried the three-cut red, with tomatoes, kohlrabi instead of act, additional substances and practices are the same. But according to me,
** this dish, raw materials, simple, simple to make, low, super well with rice, and the likelihood of failure is almost zero. The merely special entity is told, at the peak of doing the dishes, will be few and steamed rice, or how many, how much you can eat, this is my bitter lessons of history.