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[Wen Yi] the magical function of oyster sauce——[bacon of chop any of several hot spice plants fries cress]

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Bacon of chop any of several hot spice plants fries cress

Raw material: Cress 500 grams Bacon 1 Chop any of several hot spice plants 1 spoon (15 grams) Oyster sauce 1 spoon (15ml)

Practice:

1) pick the leave of cress, what grow into 4 centimeters is cut after cleaning head cut away clean paragraph. Bacon slice;

2) oil is entered after boiler burns heat, wait for oil 5 bacon is entered when becoming heat, stir-fry before stewing fries the fat part to bacon to become transparent, and dried meat cutlet becomes curly, fish out hind reserves;

3) bottom oil takes in boiler, put chop any of several hot spice plants to fry sweet hind bacon is entered after frying 15 seconds into cress, transfer into oyster sauce breaks up fry even can.

Super 啰 Suo:

Before ** bacon is making food, should shift to an earlier date evaporate saline taste of half hour eliminate, also can make mouthfeel molten.

** market has a few kinds of celery, we will differentiate. Look from build size, the figure is the finest is cress, also be the celery with the thickest flavour. What wait in the figure is sweet Qin, a kind of the most general celery on the market, the price also moderate. The chunk head in celery is Xi Qin, the price is a lot of more expensive than cress He Xiangqin also, but nutrient value is identical.

** oyster sauce is a good thing, because be opposite a few just entered a kitchen, the raw recruit that can cook not quite is young for the Fu that boil, make food in you generally speaking when, want to use on a few oyster sauce only, the taste affirmation of dish won’t be poor. But it is certain to should remember oyster sauce having salty degree, should extenuatory put salt to breath out. If like hot taste, put any of several hot spice plants of a few chop again, the craft of the so new new small Fu that boil lets everybody look at with new eyes certainly ha, of the kitchen opportunistic actually very simple!

Stir-Fried Chopped Chili Pepper, preserved Pork And Chinese Celery

Ingredients:

Chinese Celery:&Nbsp;500g
Preserved Pork:&Nbsp;1 Piece

Seasonings:

Chopped Chili Pepper:&Nbsp;1 Soupspoon (15g)
Oyster Sauce:&Nbsp;1 Soupspoon (15ml)

Directions:

1)Trim The Leaves And Cut The Top Of The Chinese Celery Then Wash Thoroughly And Chop Into 4cm Length Segments;

Thinly Slice The Preserved Pork;

2)Heat Up A Wok And Pour Some Oil, when The Oil Reaches Medium (5/10) Heat Add In The Preserved Pork Slices, stir-fry For A While, take Out Until The Fat Turns To Transparent And The Slices Become Curly;

3)Keep The Rest Oil, put In The Chopped Chili Pepper, stir-fry Until The Smell Comes Out;

Add In The Chinese Celery And Stir-fry For 15 Seconds, then Add The Preserved Pork Slices, finally Season With A Little Oyster Sauce And Mix Well. Finish

Filed under: Community Kitchens by Cuisine