material
Eggs (of hens)
two
carrot
Two small roots
peanut oil
salt
soybean
pepper
verdant
energy
garlic
working methods
1. Wash and slice carrots, and break eggs.
2. Heat the oil in a wok, fry the eggs and take them out for later use.
3. Put a little oil in the pot, heat it, saute the minced ginger and garlic, and add carrot slices to stir fry.
Season with pepper and a little soy sauce.
5. Add scrambled eggs and stir well.
6. Finally, add salt and chopped green onion and mix well.
Cold kelp silk
material
Giant algae
carrot
pepper
vinegar
salt
sugar
chicken essence
mashed garlic
Zanthoxylum oil
working methods
1. Shake the soil off the dried kelp slightly and steam it in a steamer for 30-40 minutes.
2. Soak the steamed kelp in clear water for 2-3 hours, and rinse it off.
3. Cut the soaked kelp into filaments, add some vinegar to boiling water, add kelp shreds and cook for 3-5 minutes, then take it out and let it cool.
4. Add shredded carrots, shredded peppers and other side dishes, add salt, sugar, chicken essence, vinegar, garlic paste and pepper oil and mix well.
braised eggplant
material
aubergine
minced meat
Two halves of beans
Light soy sauce
salt
monosodium glutamate
chicken essence
refined sugar
Chinese prickly ash powder
working methods
1. Wash the eggplant, cut it into strips or dices (according to personal preference), put it in the pot, sprinkle with salt and marinate 10-30 minutes.
2. Drain the water separated from the eggplant and put it on a plate for later use. (This step is very important. You can use your hands or tools to overstock the eggplant and squeeze out the water in the eggplant. )
3. Add oil to the pot and heat it to 80% heat. Add eggplant and stir-fry slightly.
4. Turn to medium heat and stir-fry the eggplant slowly until it becomes soft and shiny. Add watercress, salt, soy sauce and soy sauce, and continue to stir fry.
5. Stir-fry until the eggplant is almost cooked, add minced meat, add sugar and pepper powder (optional, don't like it), stir-fry slightly, turn off the heat, and transfer to the hardcover plate of monosodium glutamate and chicken essence.