Sauté ed mutton with onion Ingredients: mutton 250g, shallots 25g, tapioca starch 35g, soy sauce, salt, rice wine, sesame oil, egg white 1. Exercise 1. Slice the mutton, pour it into a bowl, add egg white, tapioca starch and salt and mix. Cut the shallots into sections. 2. Put the cooking oil into the wok. When the heat is 60%, add the mutton slices, disperse them with chopsticks, then pour in Dongru, stir well, and pick them up quickly. 3. Leave 25 grams of oil in the pot, add mutton slices, shallots, salt, soy sauce, rice wine, chicken essence, glutinous rice flour and sesame oil, stir-fry until cooked, and put them on the plate.
Ingredients for fried chicken wings: chicken legs, salt, ginger powder, garlic powder, white pepper powder, water starch, oil consumption, rice wine and sesame. Practice: 1, clean the chicken leg, and poke a small hole in the chicken leg with a bamboo stick for easy eating. 2. Pour the salt, ginger powder, garlic powder, white pepper powder, water starch, oil consumption and rice wine into the chicken wings, grab them evenly with your hands and marinate for one hour. 3, put the right amount of oil in the wok, add chicken legs, fry on both sides, sprinkle with sesame seeds.
Braised quail eggs food: 400g eggs, three slices of ginger, one section of onion, one dried pepper, five old rock sugar, a proper amount of salt, one teaspoon of soy sauce and one star anise. Practice: 1. Cook quail eggs and peel them. Cut the onion into onion segments and dry the pepper into strips. 2. Add some oil to the pot, immediately add the old rock sugar and stir-fry the sugar with low heat. 3. Stir-fry the eggs for two minutes to make the eggs even in color. 4. Add ginger slices, onion segments, dried Chili segments, soy sauce and star anise. 5. Take a small bowl of cold water after frying until the seasoning is fragrant. Boil, slow fire 10 minute. 6. Add salt to taste after ten minutes, and turn to high heat to stir-fry the sugar color.