Sweet and sour eggs, stir-fried shiitake mushrooms with green and red peppers, dried fried beans, chestnut stewed chicken

Sweet and sour egg recipe

1. Heat the oil, beat in the eggs, shake gently a few times after setting, and fry until golden brown on both sides.

2. Put sugar, white vinegar, tomato paste, salt, and an appropriate amount of water in a bowl and stir well for later use.

3. Heat the oil, pour in the sauce, slowly cook over low heat until sticky, put in the poached egg, stir evenly, slowly dry the soup, put it on the plate, a sweet and sour egg is ready, adults and children love to eat.

Stir-fried shiitake mushrooms with green and red peppers

1. Wash the shiitake mushrooms bought in the vegetable market, cut them into thin slices, and wash the green and red peppers and cut them into small pieces for later use.

2. Put in an empty bowl, oyster sauce, a little light soy sauce, dark soy sauce, aged vinegar, an appropriate amount of water, salt, chicken essence, sugar, and an appropriate amount of starch and stir well for later use.

3. Boil water in a pot, pour the mushrooms into the pot and boil for 30 seconds, remove and control the moisture.

4. Heat the oil, add the green onion and ginger to stir-fry the fragrance, pour in the mushrooms, stir-fry evenly over high heat, put in the green and red peppers, pour in the seasoned sauce and stir-fry evenly, pour in a spoonful of red oil and stir-fry before going out of the pot, out of the pot, a delicious and rice-served green and red pepper fried mushrooms are ready.

Dry sautéed beans

1. Clean the beans, cut them into small pieces, prepare a little green onion segments, garlic slices, dried chili peppers, and Sichuan peppercorns.

2. Heat the oil, heat the oil, pour in the beans, fry slowly over low heat, fry into a tiger skin shape, and remove it.

3. Pour a little oil into the pot, put in the green onion, garlic slices, dried chili peppers, peppercorns and stir-fry to make the fragrance, put some old godmother, put in the beans, put salt, sugar, stir-fry evenly over high heat, before the pot, sprinkle with white sesame seeds, and the delicious dried fried beans are ready.

Carob eggplant method

1. Clean the eggplant, cut it into strips, peel the potatoes, cut them into strips, put them in a bowl and pour water to clean them, clean the beans, and cut them into long sections.

2. Put light soy sauce, oyster sauce, a little dark soy sauce, salt, chicken essence, a little starch, an appropriate amount of water in a bowl, stir well and set aside.

3. Heat the oil, pour in the potatoes and fry them until golden brown and take them out for later use, pour in the eggplants and fry them out, pour in the beans and fry them and take them out for later use.

4. Pour a little oil into the pot, add green onions and garlic, dry chili peppers and stir-fry to make the fragrance, pour in beans, eggplant, potatoes and stir-fry evenly, pour in the seasoned sauce, put in millet spicy, stir-fry evenly out of the pot, and the delicious fried eggplant with beans is ready.

Chestnut stewed chicken preparation

1. Clean the chestnuts and cut a knife on the back, so that they are easy to peel.

2. Bring water to a boil, open the water and steam the chestnuts for 15 to 20 minutes.

3. Clean the chicken thighs, change them to a flower knife, peel the ginger, cut them into slices, clean the shallots, and cut them with an oblique knife.

4. Take out the steamed chestnuts, peel the shells and put them on a plate for later use.

5. Heat the oil, put in the chicken thighs, fry until golden on both sides, add the green onion and ginger, dried chili, sprinkle a circle of cooking wine, light soy sauce, dark soy sauce, a little oyster sauce, soybean paste, pour in the chestnuts and stir-fry evenly, pour in water to cover the ingredients, put salt, pepper to taste, put a little rock sugar and mix evenly, cover the pot, simmer for 30 to 45 minutes on low heat, and then collect the thick soup on high heat, adults and children love to eat.