Stir fried peas
Ingredients: beef tenderloin 200g pea 200g red pepper, half yellow pepper, half ginger, two dry peppers
Materials: 2 tbsp (30ml) of garlic and chili sauce, 1 tbsp (5ml) of cooking wine, 1 tbsp (5ml) of raw soy sauce, 1 tbsp (5ml) of dry starch, 1 tbsp (5g), 2 tbsp (30ml) of oyster sauce, 1 / 2 tbsp (3G) of salt
Practice:
1) Cut beef tenderloin into small cubes of 5mm square, put them into a bowl, pour in cooking wine, soy sauce, pesto and hot sauce and dry starch, and marinate for 10 minutes.
2) Peel and wash peas (or use frozen peas) and blanch them in boiling water. Drain and set aside. Cut red and yellow peppers into 5 mm cubes.
3) Add the oil into the wok. When it is 70% hot, stir fry the dried chili and ginger until fragrant. Then stir fry the beef for 2 minutes,
4) Add peas and red and yellow peppers, then add oyster sauce and salt, stir fry for a few times to get out of the pot.
Fragrant house full of bacon and pea rice
Ingredients: 300g rice, bacon, 1 piece pea, 100g potato
Practice:
1) Rinse the bacon, put it into a steamer, steam it for 20 minutes, cool it a little and slice into 1 cm long slices.
2) Peel the potatoes and cut them into 1 cm cubes. Wash and drain the peas (for frozen peas, thaw them in clear water in advance).
3) Put oil in the pot, heat it to 70%, add bacon, diced potatoes and peas, stir fry for 2 minutes, then pour into the electric rice pot.
4) Wash the rice and pour it into the electric rice cooker (the water level is about the position of the first joint of the middle finger), close the lid and press the switch,
5) When the rice is cooked, open the lid and use a spoon to stir up bacon, potatoes and peas from the bottom of the pot, then cover the lid and simmer for 10 minutes.
Sweet bean, egg and milk, taro cup
Ingredients: taro 500g cream 200g pea 50g egg yolk 2
Practice:
1) Pour water into the pot, boil over high heat, gently put in the eggs, boil for about 10 minutes. After cooling, crush the yolk
2) Wash the peas, blanch them in boiling water, drain and crush them for later use.
3) Peel taro and cut into pieces. Steam in a steamer for 20 minutes. Take it out and grind it into mud while it is hot. Cool it for standby.
4) Pour the cream into a clean bowl without oil or water. Beat it with an egg beater until it expands several times. The surface is smooth and the lines are formed.
5) Pour the cooled taro puree into the whipped cream and stir well.
6) Put the prepared taro cream into the bowl, sprinkle a layer of pea mud in the middle, then cover with a layer of taro cream, and finally sprinkle with egg yolk.