Specific introduction:
1. Fat beef rice: Mix 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon starch, 1 tablespoon soy sauce, 1 tablespoon oyster sauce and 3 tablespoons water to make sauce. Cut broccoli into small flowers. Shredded onion. Slice the carrots. Boil the pot with water, add broccoli and carrots, blanch for 10 second, then remove and control the water for later use. Blanch the fat beef slices in the pot until the color turns white, then take them out and control the water. Take the pan again, heat it with oil, add shredded onion and stir fry a few times. Add fat beef slices and juice. Cook on medium heat until the soup is slightly thick (cook on medium heat for 3-5 minutes). Put beef slices, shredded onions, carrots and broccoli on the rice, and then pour the soup on it.
2. Fried Shrimp with Broccoli: Wash broccoli, select small flowers and soak them in light salt water 10 minute. Shell the fresh shrimp and remove the shrimp line. Put it in a pot, pour in cooking wine, and marinate with appropriate amount of salt 15 minutes. Blanch broccoli in water with oil and salt, and drain for later use. Pour a little oil into the pot, add garlic slices and stir-fry until fragrant. Add shrimps, stir-fry until all the shrimps turn red, add broccoli, and pour in oyster sauce. Stir-fry quickly and evenly.
Chinese steamed bread: steamed purple potato and pumpkin respectively, mashed into mud, added with yeast, water to form dough, and a white dough. Ferment at room temperature until the dough is twice as big. Squeeze the dough out of the air, then roll it into three pieces and pile it together. Roll up the dough. Cut into 2-3 cm sections with a knife. Take two opposites, soak them in water and stick them together. Put the chopsticks in the middle and a butterfly will come out! Put it in a pot and stew for 30 minutes, steam on high fire for 15 minutes, cover and stew for 2 minutes after turning off the fire.
4, ham fried bamboo shoots: prepare raw materials. Shell the bamboo shoots, wash them, slice them, and blanch them in boiling water. Put oil in the pot. When it is warm, add pepper, onion and shredded ginger until it is fragrant. Add ham slices. Add bamboo shoots. Finally, add green pepper and salt. Stir well and serve.
5, hot and sour lotus root diced: lotus root diced soaked in water and drained for use. Cut pepper, soak in clear water for a while, drain, slice ginger and cut coriander. Apple vinegar, sugar, salt and starch are mixed together. Put the ginger slices into the pot, stir-fry the ginger slices over low heat and turn yellow. Add diced lotus root and pepper rings, and stir-fry until diced lotus root is ripe. Transfer the mixed juice. Stir-fry until the diced lotus root is fully cooked, and the juice is sticky and bright. Put the coriander in the pot.