Ingredients: pineapple 150g, beef 200g, olive oil 30g (or salad oil), salt 1g, a little green pepper, soy sauce 3g, oyster sauce 2g, starch 3g, pepper 2g, egg white 1, and appropriate amount of salad oil.
Practice: slice the beef against the texture of the meat (the knife is 90 degrees perpendicular to the texture of the meat, and the sliced meat is tic-tac-toe) and put it in a larger bowl. Add soy sauce, oyster sauce, starch, pepper and egg white into a bowl and mix well. Add olive oil, mix well and marinate for about 10 minute. Wash the green pepper and cut into pieces. Cut the pineapple into pieces thicker than beef. Add salad oil to a hot pot, stir-fry beef until it is 70% hot (smoke comes out), and pour it into a colander. Heat the pan to cool the oil again. When the oil is 70% hot, add 100g green pepper and pineapple, and stir the beef evenly. Add salt and the remaining pineapple, stir-fry a few times (add pineapple for the first time, stir-fry to taste, beef will absorb the taste of pineapple. Add pineapple for the second time and stir-fry until its fragrance just bursts). You can't fry this dish for too long, stir it well, and then you can take it out and put it on the plate.
☆ scrambled eggs with okra ☆
Ingredients: 400g okra, 5 eggs, clean garlic 10g, red pepper 15g, salt 4g, monosodium glutamate 3g, chicken powder 2g, soy sauce 5g and red oil 3g.
Practice: cut the okra into diamond-shaped pieces with an oblique knife, cut the red pepper into pieces the same size as the okra, and chop the garlic. Beat the eggs into a bowl and mix well. Add 2g salt, monosodium glutamate and chicken powder, and then stir well. Fire, put oil in the pot, the oil is 50% hot (the oil level moves slightly). Pour into the eggs and stir-fry until cooked. Pour it into the colander. Add oil to the pot, heat it to 70%, add garlic slices and red pepper and stir-fry until fragrant. Pour the cut okra into the fire and stir-fry until it is broken. Add the red oil, soy sauce and the rest of the salt, stir well, and then take out the pan and plate.
☆ Shrimp balls and winter melon soup ☆
Ingredients: 600g of white gourd, 300g of pork leg, 500g of sea shrimp, 3g of pepper, 5g of oyster sauce, egg white 1 piece, proper amount of starch, 4g of salt, a little chives and proper amount of water.
Practice: Wash the shrimp shells and chop the meat sauce and pork together. Add 2g of salt, chicken essence, starch and egg white, beat well and stir, and the shrimp will be smooth (beat with salt to make the meat firm). The wax gourd is dug into a hemisphere with a spoon and soaked in clear water for later use. On a big fire, inject a proper amount of water, bring to a boil and add oyster sauce, pepper, wax gourd and the remaining salt. When the water boils again, turn down the heat. Grab the shrimp with one hand, squeeze it out of the tiger's mouth about 1.5cm high, dig it out with the thumb of the other hand and throw it into the water. Shrimp balls and wax gourd are cooked, pour them out and sprinkle with chives to serve.