1. I just want to record the lunch box lunch made for my husband. Step 1 scrambled bowl of egg fried rice sprinkle some green onions to enhance the color. It happens that there is no green onion at home, only green onions, so I cut the green onion leaves and sprinkle the ham and roses on top. It is very easy to buy the package. Take the original slice of ham, fold it in half, fix it with a toothpick and place it on the egg fried rice.
2. The essence of fish-flavored shredded pork is to use pickled peppers! ! Pickled peppers! ! Pickled peppers! ! Every time I see fried bean paste, my heart feels tight! 1 Shred pork, add sweet potato powder and salt water, and stir well. 2 Stir-fry in a pan until it becomes white. Remove and set aside. 3 Cut white onion. I cut three scallions from Chongqing’s very young root. One large onion in the north is enough to dry the fungus, soak the hair, shred, soak the pepper, cut the ginger and garlic, mince 4 hot pan, soak in hot oil, soak the pepper and stir fragrantly, stir out the red oil, saute the ginger and garlic, and then stir-fry the fungus and pork. long time. Pour the green onion and stir-fry well. Just add a bowl of juice
3. In particular, if novices who do not control the amount of sweet and sour bowl of sauce, use ketchup and sweet and sour chicken essence with a small amount of light soy sauce (depending on how salty the pickled peppers are). Add starch and water and mix well. I use the bowl of juice I have tasted and put it in the pan and then turn off the fire. It is not sweet enough, sugar is not enough sour, vinegar is not salty enough, salt is not enough, add some soy sauce, simple and crude, and effectively control the taste. The fish-flavored pork shreds made by this seasoning method are not delicious. You come hit me
