Ingredients: 2 shallots, cut into white sections, 1 middle shallots, peeled and shredded, about 200g bean sprouts, washed and tailed, 1 tablespoon garlic, 70g hot pickled mustard tuber, 2 carrots, peeled and shredded, 1/2 cups cooked cashews.
Practice: First blanch carrots in boiling water for about 3 minutes, then blanch sprouts for 30 seconds. Quickly add oil (about 1 tablespoon) to the pot and stir-fry the mushrooms for later use.
Put oil (about 1 tablespoon) in the pan, saute garlic, onion and pepper, then add onion and 1/2 teaspoons of salt and stir-fry until soft, then add carrots, Chinese cabbage, pickled mustard tuber and mushrooms and stir-fry until fragrant. Add wine and stir-fry cabbage until soft, add juice and sprouts and stir-fry. After the juice is boiled, sprinkle with cashews and serve.
2, ants on the tree: this dish is a very classic dish, with cakes.
Ingredients: 2 mung bean vermicelli, 80g minced pork, ginger 1 teaspoon, garlic 1 teaspoon, appropriate amount of leek powder, cooking wine 1 tablespoon, 2/3 tablespoons of Sichuan red oil bean paste, 0/2 tablespoons of soy sauce/kloc-0, 2/3 cups of broth or water, no need.
Practice: Soak the fans in cold water for half an hour in advance. A little Microsoft will do. )
Cold oil in the pan, add ginger and garlic and saute until fragrant.
Stir-fry the minced pork until it is done.
Add 2/3 tbsp bean paste and 1 tbsp cooking wine.
Stir-fry until the red oil is out of the pan.
Join the soaked fans.
Pour in 2/3 cups of stock, light soy sauce 1/2 tablespoons, bring to a boil over medium heat, and turn to low heat until the water is dry.
Just sprinkle some chopped green onion before cooking.