This dish is simple, with simple ingredients and cheap price. However, when served well, it is of high value, delicious and beautiful. It is children's favorite, and it has a name, "Flowers bloom with wealth", which is sweet and sour, and it is not greasy to eat.

Ingredients: Pleurotus eryngii, tomato sauce, sugar, rice vinegar, cooking oil.

Exercise:

1. Prepare two Pleurotus eryngii with uniform thickness, wash, remove both ends and cut into small pieces.

2. Stand up the Pleurotus eryngii and put two chopsticks on it. First, cut it into 3 mm width with a straight knife. After cutting, turn it over and cut the other side.

3. Boil the water in the pot, blanch the water in the chopped Pleurotus eryngii, then shower the blanched Pleurotus eryngii with cold water and dry the water by hand.

4. Pour a proper amount of corn starch into the dish, and then stick the cut Pleurotus eryngii and corn starch together evenly.

5. Pour cooking oil into the pot, heat the oil to 50%, add Pleurotus eryngii and fry until golden and crisp, and remove the oil control.

6. Leave the bottom oil in the pot, add tomato sauce, sugar, rice vinegar, salt and water, fry until it is sticky, and pour the fried sweet and sour juice evenly on the fried Pleurotus eryngii.

The third way: fried Flammulina velutipes

Flammulina velutipes contains high protein, which can improve immunity. Stir-fry a delicious and beautiful plate in the New Year and share a golden and crispy Flammulina velutipes with salt and pepper. Friends you like must try.

Ingredients: Flammulina velutipes, 2 eggs, flour 100g, corn starch 100g, salt and pepper, and Chili powder.

Exercise:

1, Flammulina velutipes cut off the roots, washed with running water, and then torn into small flowers. 2. Add100g flour and100g corn starch into the basin, then beat in 2 eggs, add a teaspoon of salt, and stir into a sticky dough, then add a proper amount of water and stir into a thin batter with chopsticks.

3. Pour half a pot of oil into the pot, heat the oil temperature to 60%, and put it into the bubble with chopsticks; Flammulina velutipes is put into the batter and covered with batter.

4. Put the Flammulina velutipes wrapped in batter into the oil pan, stir-fry until it is solidified, stir-fry the Flammulina velutipes until it changes color, take it out, and fry all the remaining Flammulina velutipes out of the pan.

5. When the oil temperature in the pot rises again, put the Flammulina velutipes into the hot oil again, fry it once, for about 20 seconds, then fry it until it is golden yellow, and take out the oil control.

The fourth way: spiced beef

There is a plate of spiced beef on the Chinese New Year table, which you can eat by yourself. The formula of spiced braised beef is my adjusted practice. Every year, a large pot of spiced braised beef is marinated, which is soft and delicious, and the beef tendon is crystal clear. The more you chew, the more fragrant it is. After cooking, you can eat it with cold dishes. It's delicious.

Ingredients: beef, onion, ginger, cooking wine, soy sauce, pepper, star anise, fragrant leaves, tsaoko, nutmeg, cinnamon and dried Chili.

Exercise:

1. First, soak the beef tendon in cold water 1 hour to soak out the blood in the beef and remove the water.

2. Prepare the required seasonings, such as ginger, onion, pepper, star anise, fragrant leaves, Amomum tsaoko, nutmeg, cinnamon, fragrant leaves, dried peppers, soy sauce, etc.

3. Put all the seasonings into the beef tendon, add a spoonful of white wine to remove the fishy smell and enhance the fragrance, add 3 tablespoons of soy sauce, 2 tablespoons of soy sauce and 1 tablespoon of soy sauce, grab them evenly by hand and marinate for more than an hour.

4. Pour a spoonful of oil into the pot, add sugar and stir-fry until it melts, and finally stir-fry until it bubbles. Add half a bowl of water and bring Jiao Hong to a boil.

5. Add cold water to the pot, put the marinated beef into the cold water, then pour all the marinated meat sauce, and finally pour the sugar juice.

6. Bring boiling water to a large fire, and change it to medium-low fire for about 2 hours. Soak the cooked beef tendon in the soup overnight, and the taste is more delicious. When eating, cut it into thin slices and put it on a plate.

The fifth way: cold preserved eggs

On New Year's Eve, plates of big fish and meat filled the table. Be sure to have a few refreshing cold dishes to match, cool and relieve summer heat, but also relieve greasy, with vegetarian food, nutritious and delicious. Cold-skinned eggs are delicious and beautiful. The ingredients are cucumber and preserved eggs. Cucumber absorbs the taste of juice, and preserved eggs are more delicious.