(1) material: 250g tofu, 75g sliced meat, 8 water-soaked mushrooms, sliced bamboo shoots 10, and appropriate amount of Jiang Mo.
(2) Seasoning: 65438+ 0 tbsp oyster sauce, with appropriate amounts of sugar, salt and monosodium glutamate.
(3) Practice: Cut the tofu into pieces and fry or fry until the surface becomes discolored. Remove the stems of the mushrooms, change 2 ~ 3 pieces per knife, and soak the mushrooms in water for later use. Heat the oil, add Jiang Mo and sliced meat, stir-fry until the sliced meat changes color, and add oyster sauce. Add mushrooms, bamboo shoots, sugar, salt and monosodium glutamate, pour in a proper amount of soaked mushroom water, and simmer over medium heat until the soup becomes thick. Turn off the fire and serve.
2. Stir-fry three dice
(1) material: 75g diced meat, pumpkin 100g, edamame kernel 1 handful, onion and a little Jiang Mo.
(2) Seasoning: 1 tablespoon of soy sauce, and appropriate amount of sugar, vinegar, monosodium glutamate, salt and starch.
(3) Practice: Peel the pumpkin, remove the pulp and cut it into cubes 1 cm square. Mix soy sauce, sugar, vinegar, monosodium glutamate, salt, water starch and appropriate amount of water to make sauce. Heat the oil, add onion, Jiang Mo and diced meat, stir fry slightly, then add pumpkin and edamame, stir fry together. Add half a cup of water, cover the pot, simmer on low heat until the soybeans are cooked and soft, and pour in the sauce to thicken.
3. Fried chicken slices with lime
(1) material: chicken breast 1 piece, half lemon and half yellow pepper.
(2) Seasoning: 1 tablespoon water starch, proper amount of salt, sugar and monosodium glutamate.
(3) Practice: cut the chicken breast into pieces about 3 cm square; Sliced lemon; The sweet pepper is pedicled and seeded, washed and cut into pieces. Mix chicken slices with starch and a little sugar, squeeze into lemon juice and mix well. Heat the oil and add the chicken until it is cooked. Put Huang Chengcheng persimmon pepper and squeezed lemon into the pot, add appropriate amount of salt, sugar and monosodium glutamate, and turn off the heat when the persimmon pepper is about to glow.