Stir fried bacon with vegetable moss
Materials: 400g red cabbage bolt, 30g red pepper, 5g salt, 2G chicken essence, 5g white vinegar, 10g sesame oil, 20g vegetable oil, 5g green onion and 3G ginger
1. Break the red vegetable moss into 4.5cm long sections by hand, take the tender part, wash it with clear water and drain it. Cut the bacon into 3cm long and 0.3cm thick slices.
2. Put sesame oil in the wok and heat it up. Stir in bacon for 1 minute before adding ginger. Scoop out.
3. Heat the original wok with the remaining oil on a high fire, add the vegetable moss, add the refined salt and stir for 2 minutes, then add the bacon and stir for 1 minute, push it evenly with a hand spoon, shake the wok for several times, and serve the wok.
Sauteed Chinese Kale
Materials: 400g laver moss, 30g pepper (red, sharp), 5g salt, 2G chicken essence, 5g white vinegar, 10g sesame oil, 20g vegetable oil, 5g green onion and 3G ginger.
Practice:
1. Wash and cut the red vegetable moss into sections; shred the red pepper; cut the onion and ginger into pieces, put the vegetable oil under the casserole, and stir fry the ginger and onion into the sauce.
2、 Stir fry the red vegetable moss section and salt, drop white vinegar and sesame oil, and then stir fry the chicken essence evenly.
Stir fried purple moss with sea rice and cloud fungus
Materials: stir fried purple moss with cloud fungus, fresh bamboo shoot, sea rice, onion, ginger salt, white sugar, pepper, sesame oil, cooking wine, sea rice, cloud fungus
Practice:
1. Wash and cut the purple moss into sections, cut the scallion and ginger, wash and pick the cloud ear into small pieces, soak the sea rice in the hair, slice the fresh bamboo shoots for standby.
2. Take the pot and pour in the oil. Stir fry the sea rice. Put in the chopped green onion and ginger and purple moss. Stir well. Add in the cloud ear and bamboo shoots and stir fry after seasoning. Pour the sesame oil out of the pot.