The recipe is a simple, sweet and spicy staple

Thai sweet and spicy cheong fun.

Method. 1. While boiling the water in the pot, cut the rice rolls into sections and put them on a plate, and cut the prepared seasonal fruits and vegetables into cubes for later use;

2. After the water boils, put the rice rolls into the pot and steam them for 2 minutes.

3. Take out the rice roll plate, let it cool a little, sprinkle the freshly prepared fruits and vegetables on the rice rolls, and then pour the Thai sweet and spicy sauce, well! A stylish and delicious "Thai sweet and spicy rice rolls" is ready.

Korean sweet and spicy cabbage fried rice: 1. Chop the spicy cabbage, wash the bean sprouts and control drying.

2. Heat oil in a pot and cook green onion and ginger. Add the spicy cabbage and bean sprouts and stir-fry a few times.

3. Pour in the beaten cold rice and stir-fry evenly. Put salt appropriately according to the saltiness of the spicy cabbage.

Attached is how to make spicy cabbage

Ingredients: 1/2 Chinese cabbage, 2 tablespoons Korean sweet and chili sauce, 1 pear, half a head of garlic, appropriate amount of salt, 1 bowl of cold and dried rice, a little mung bean sprouts.

1. Wash the Chinese cabbage and dry it thoroughly, add salt and marinate for about 30 minutes. Peel and core the pears and puree, and pat the garlic and chop it finely.

2. When the cabbage is pickled out of the water, add the sweet and spicy sauce, pear puree, and crushed garlic, and mix well.

3. Put into a sealed container. Ferment in the shade in winter and refrigerate in summer, and it will be safe to eat after 20 days.

Preparation of fried rice with soy sauce.

Ingredients: Rice.

Ingredients: soy sauce, cooking wine, sugar, garlic, green onion.

Method: 1. Use chopsticks to disperse the rice; 2. Peel and crush the garlic and chop the green onion; 3. Soy sauce, cooking wine, and sugar are 4:1:

1 ratio in a small bowl and stir evenly for later use; 4. Make a pot of hot oil, add minced garlic and stir-fry until fragrant, pour the seasoning mixed in step 3 into the pot and stir well, then put the rice into the pot and stir-fry evenly, sprinkle in the chopped green onion before leaving the pot and mix well.

Chinese sweet and not spicy is mostly used in oden and also mostly used in hot pot. Sweet and not spicy, sweet and salty, the taste is fresh and fragrant, and the fragrance is fragrant. Here's a list of sweet and spicy practices I've compiled for you.

Sweet and not spicy delicious method one

Material. 1 white radish (about 1 catty), 1 2 catties of long strips of sweet or not spicy, 1 chicken roll, 2 tablespoons of dried shrimp, 1 2 catties of fried tofu, 1 2 catties of sweet and spicy slices, 10 cups of broth, a little salt, and an appropriate amount of sweet and spicy sauce.

Method. (1) Peel the white radish, cut it into cubes and cook, remove from the pot and rinse it with cold water for later use.

2) After the stock is boiled, add the dried shrimp and continue to cook for about 20 minutes, adding a pinch of salt to taste.

3) Add the radish to the broth and cook for 5 10 minutes (according to personal preference), take it out, then put all the ingredients into the soup and blanch it when eating, and dip it in sweet and non-spicy sauce when eating.

Sweet and not spicy delicious method two

Material. 1 white radish, 300 grams of sweet and spicy, 300 grams of fried tofu, 300 grams of fish balls, 1 chicken roll, 1 cup of shrimp skin, 1 3 tbsp salt, 1 tbsp sugar, 5 cups of broth, 5 cups of water, 1 3 cups of dipping sauce, 1 2 cups of miso, 1 4 cups of sugar, 2 tbsp rice noodles.

Method. (1) Wash and peel the white radish and cut it into pieces, and cut the chicken roll into oblique slices; Sweet or not spicy, fried tofu, fish balls wash and set aside.

2) Add 1 times the amount of water to the soup stock and bring it to a boil, then add the rest of the seasoning and simmer for 15 minutes to make the soup base.

3) Put the white radish cubes in the soup and boil until the chopsticks can penetrate and appear translucent.

4) Then put all the other ingredients into the pot and cook.

5) Mix all the dipping ingredients and boil to make the dipping sauce sweet but not spicy.

6) Take 2 3 pieces of each ingredient and put them in a bowl and drizzle with sauce.

Sweet and not spicy delicious method three

Material. 1.Sweet or not spicy 1 catty, 22 tbsp minced garlic, 1 tbsp minced ginger, 1 tbsp minced chili pepper, 12 tablespoons chili powder, 22 tbsp soy sauce, 1 tbsp sugar, 1 2 tbsp sesame oil.

Method. (1) Fry the sweet and spicy in hot oil, about 3 minutes, then drain the oil and let it cool for later use.

2) Stir the ingredients (2) with chili powder, then add sweet and spicy seasonings (2) and mix well, then put them in a container and marinate them for about 1 day to taste them, and they can be stored for about 3 days.

Sweet and not spicy delicious method four

Material. 10 cooked rolls, 30 grams of celery, a little white powder, an appropriate amount of flour, an appropriate amount of matcha salt.

Method. 1.Remove and rinse the hearts of the cooked rolls, then dry them with a paper towel. Peel the celery and cut it into 4 cm long pieces, soak it in ice water for about 1 minute, then remove it and put it on a plate for later use.

2.Take the cooked rolls of method 1 and wrap them in white powder and flour coats in order.

3.Take an oil pan, pour in an appropriate amount of oil, heat the oil to 185, put in the cooked small rolls of method 2 and fry for about 1 minute, then pick them up and place them on top of the celery in method 1.

4.When serving, it can be served with matcha salt.

<>1.Wash the sweet peppers and prepare a piece of pork and a green onion.

2.Remove the roots and seeds from the sweet pepper and cut it into thin strips, cut the meat into even strips, and slice the green onion and ginger.

3.Pour more oil into the pot first, and then put the chopped green onion into the pot to bring out the fragrance.

4.Place the shredded meat in the pan and stir-fry quickly with a spatula so that it doesn't stick together.

5.Pour an appropriate amount of cooking wine into the pot first to increase the flavor of the shredded meat.

6.Add a little soy sauce to the pot, the color is beautiful, and it tastes delicious.

7.After the meat is fragrant, pour the sweet chili shreds into the pan and stir-fry evenly.

8.Add a little noodle sauce to the pot, and the sauce will be fragrant and more delicious.

9.If the taste is not salty enough, add a pinch of salt to the pan.

10. Stir-fry the shredded meat and sweet chili pepper and stir-fry well, you can get out of the pot, the color is emerald green, the fragrance is very strong, and it is very delicious. FYI.

Ingredients.

Pork 300 grams.

Green peppers two.

Bell pepper a.

Light soy sauce to taste.

Cooking wine to taste.

Pepper to taste.

Cornstarch to taste.

Ginger to taste. Garlic to taste.

Bean drum to taste.

Salt to taste. Essence of chicken to taste.

Steps: 1. Wash the pork and cut it into thin slices.

2. Shred the green pepper and the bell pepper.

3. Shred the ginger and slice the garlic.

4. Add the meat slices to light soy sauce, cooking wine, pepper and corn starch and marinate for ten minutes 5. Heat oil in a pot, fry the meat slices until they change color and remove them for later use6. Leave oil in the pot, add ginger and garlic, and stir-fry the bean drum until fragrant.

7. Stir-fry the green and red peppers together.

8. Put the meat slices into the pot and stir-fry evenly, add salt, and stir-fry the chicken essence evenly.

Ingredients. Lean pork 1 piece.

Bell pepper 1 pc.

1 clove of garlic.

Ginger, 1 piece.

Green onion 1 section.

2 shallots.

Starch 1 scoop.

Cooking wine a little.

Canola oil to taste.

Dark soy sauce a little.

Salt a pinch of salt. Essence of chicken a little.

Steps: 1. Wash and shred the pork, add starch and cooking wine, grasp and marinate for 5 minutes.

2. Wash the bell peppers, remove the seeds and cut into shreds.

3. Peel the garlic and wash and slice it.

4. Wash and slice the ginger.

5. Wash and cut the shallots.

6. Pour an appropriate amount of rapeseed oil into a hot pan.

7. Pour in the shredded meat and stir-fry when the oil is cooked.

8. Stir-fry the shredded meat to change color, put a little dark soy sauce and stir-fry evenly.

9. Add green onion, ginger and garlic and stir-fry for 10 seconds.

10. Pour in the shredded bell pepper and stir-fry for one minute.

11. Add a pinch of salt and stir-fry for one minute.

12. Add a little chicken essence and stir-fry evenly.

13. Add green onion leaves.

14. Stir-fry for a while.

15. Remove from the pot and serve on a plate.

Korean rice cake, Korean chili paste, half an onion, a small amount of sweet but not spicy, and a small amount of cabbage.

First, cut the rice cake into equal lengths, shred the onion, and shred the cabbage.

Put a small amount of water in the pot (if the water can slightly spread over the rice cake), bring to a boil, pour in two spoons of Korean hot sauce to melt, put the rice cake in, add sweet and spicy, shredded cabbage, and shredded onion and cook for a while, wait until the soup slowly decreases and becomes viscous to taste the taste, if the taste is suitable, drizzle a little sesame oil, and then you can get out of the pot. Once on a plate, sprinkle a little sesame seeds on top of the rice cake.

In order to make the soup more fresh, you can add some soup, you can add lobster, I have added a civilian crab stick stick, tear it up and put it down, it's delicious. ）

Operation: 2. Sweet or not spicy, cut onions, carrots, cabbage into shreds, and green onions into inch segments. 2. Stir-fry the onions and carrots a little (don't fry until cooked), then pour in an appropriate amount of water, the amount of water is a cup (the amount of rice cakes is about 20 small strips per person).

3. Put the sweet and spicy cabbage into the pot together.

4. Boil until the water is boiling, add an appropriate amount of Korean chili sauce, Korean chili sauce is sweet, so you don't need to add sugar, if you use not the original Korean chili sauce, add sugar! Because spicy fried rice cakes have to be sweet and spicy to taste!

5. Continue to cook until boiling. Then add the rice cakes.

6. Cook until the soup is thickened, and finally add green onions and stir-fry evenly.