Bacon-flavored sentences

Raw materials: Sichuan bacon150g, celery, lily and strawberry100g each.

Making:

1. slice bacon, shred celery, wash lily petals, slice strawberry.

2. Boil the water in the pot, add celery and lily to make oil and water, and add bacon to make boiled water.

3. Put 2 tablespoons of oil in the pot, heat the oil and put the bacon in the pot.

4. Leave the bottom oil in the wok, put the garlic and ginger slices into the wok, stir-fry the main ingredients with the wok, and add salt, monosodium glutamate, sugar and water starch to thicken. ?

Features: Artemisia selengensis has reached the highest level among all vegetables and bacon. The salty and soft bacon is more and more lined with the unique aroma of Artemisia selengensis. Take a bite, your lips and teeth will stay fragrant and have a long aftertaste.

Ingredients: main ingredients: 300g bacon (three fat and seven thin); Materials: 200g of Artemisia selengensis root; Seasoning: 50g cooked lard, refined salt 1g, dried red pepper 15g.

Making:

Fried bacon with Artemisia selengensis

1. Wash the bacon with warm water, peel it, put it in a pottery bowl, steam it in a cage for 30 minutes, and take it out. Cut the fat meat and lean meat into strips 5 cm long, 0.7 cm wide and 0.3 cm thick respectively. The roots of Artemisia selengensis were scraped clean with a knife, washed and cut into 4 cm long strips. Cut dried red pepper into fine powder.

2. Put the wok on the fire, add lard and heat it to 60%. First, add the raw juice of fat bacon and steamed bacon, stir-fry for a few times, then add the root of Artemisia selengensis and dried red pepper, stir-fry for 1 min, then add the lean bacon, stir-fry, pour in clear water, stew for 2 minutes, and serve when the water is dry.

Fried amaranth with bacon

Gourmet: home-cooked dish

Features: bacon is salty and fragrant, amaranth is fresh and refreshing.

Ingredients: main ingredients: bacon, amaranth seasoning: salt, cooking wine, chicken essence, cooking oil.

Making:

1. Wash the bacon, put it in a pot, add cooking wine, steam for 30 minutes, take it out to cool, and then cut it into pieces for later use. Remove the roots and leaves of amaranth, wash the stems and cut into 2-inch-long sections.

2. Ignition in the pan, pour in oil, add amaranth when the oil is hot, add salt and chicken essence, stir-fry until cooked, and then take out the pan and plate.

3. Put the oil in the pot, pour the oil into the bacon slices, stir fry, add the amaranth, stir fry evenly, and put it in the pot to eat.

Tip: Stir-fry amaranth in hot oil until it is raw. The purpose of frying bacon and amaranth separately is to avoid affecting the quality of vegetables because of too much frying amaranth. ?

Ingredients: bacon, taro, coconut milk, ginger slices, Shaoxing wine, salt and chives.

Making:

1. Slice bacon and taro.

2. Pour water into the casserole, add bacon slices, ginger slices and Shaoxing wine, turn to low heat after the fire is boiled, and simmer in a slow cooker for 30 minutes. Then put the taro pieces and coconut juice in, cover and simmer for 20 minutes. Finally add salt and sprinkle with chives.