Practice: 1, shrimp soaked in water until soft, carrot washed and sliced, leek washed and sliced, Chinese cabbage washed and peeled.
2. Boil the stock, add the dried shrimps, carrots and Chinese cabbage, and cook for 10 minute. Add leeks before cooking, add salt and season with olive oil. Material: A. Cod 1/4 pieces.
B, tofu 1/4, auricularia auricula 1, green beans, bamboo shoots, ginger 1.
C. appropriate amount of sweet red pepper.
Seasoning: soy sauce 1 tsp, orange juice or carrot juice 1 tsp, olive oil 1/2 tsp.
Practice: 1, cut cod into small pieces; Materials b and c are diced.
2. Add 1 cup of water, ginger slices and olive oil to the pot, stir-fry the diced cod first, then add material B and stew for 5 minutes, sprinkle with material C and soy sauce, stew for 1 minute, then pour in orange juice and mix well. Ingredients: 400g beef, 2 teaspoons soy sauce, 2 teaspoons Shaoxing cooking wine or sherry, 2 teaspoons sugar 1/,2 teaspoons salt and pepper, 2 teaspoons corn flour or potato starch, 200g kale (cut neatly), 3 tablespoons ultrapure cold-pressed olive oil, garlic and onion1strip (cut into small pieces),/kloc-.
Practice: 1. Cut the beef into pieces, each piece is 5CM long. Mix the soy sauce, Shaoxing wine, sugar, salt, pepper and corn flour in a bowl, then add the beef and marinate in the dip for 20 minutes.
2. Add water to the wok, add a little salt when the water boils, quickly blanch the kale in boiling water, then refresh it with cold water and drain the water.
3. Heat the wok, add olive oil and garlic and stir-fry the beef for about 30 seconds or a few minutes.
4. Heat a tablespoon of olive oil in the pot, then add chicken soup and oyster sauce to the boiling point, add beef and cabbage, and stir fry for 1 min. Pour into a hot plate and serve immediately.