Ingredients: 1 squid, celery, peanut kernel, pepper, dried pepper, onion, ginger, garlic, Chili powder, soy sauce, cooking wine, aged vinegar, chicken essence, oil, salt, sugar, sesame oil and water starch.

Exercise:

1. Cut celery into slender strips; Sliced ginger and garlic; The squid is stripped of cartilage, epidermis, cut and cleaned, put on a flower knife, and made into pieces of moderate size.

2. Put water in the pot, add ginger slices, cooking wine, salt and green onions to boil, add squid, scald until rolled up, and take out.

3. Adjust palace juice: sugar: vinegar; The ratio of salt is 4: 3: 1, add a small amount of chicken essence, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce and a small amount of water starch, and stir well.

4. Leave a small amount of base oil in the pot, add dried pepper and pepper to stir fry, add ginger slices and garlic slices to stir fry, add dried squid rolls and celery slices, stir fry and add Chili powder to stir fry.

5. Pour in the prepared mixture of Kung Pao juice and water starch, stir-fry over high fire until the juice is collected, and pour in peeled peanuts and stir-fry evenly.

Beef chopsticks radish

Ingredients: 350g radish, 80g beef, coriander10g, garlic sprout10g, green pepper ring10g, ginger rice, garlic rice, salt, appropriate amount of fresh soy sauce, oyster sauce, monosodium glutamate, soy sauce and melted lard.

working methods

1. Cut the radish into chopsticks, put it in a clear water pot, add lard and salt, cook until it is cooked, take it out and drain.

2. Heat a small amount of melted lard in another pot. First, stir-fry ginger rice, garlic rice and beef. After adding fresh soy sauce and oyster sauce, add green and red pepper rings, garlic sprouts and coriander, and stir evenly to form stuffing.

3. Heat the boiled lard in a clean pot. When the cooked radish strips are stir-fried in the pot until they are slightly dry, add a portion of fresh soy sauce, oyster sauce, monosodium glutamate and soy sauce and stir-fry evenly, then pour in 1/3 stuffing and stir-fry. After serving, spoon the remaining stuffing on the radish and serve.

Crispy peanut

Ingredients: peanuts and eggs. Salt, monosodium glutamate, spiced powder, Chili powder.

working methods

1. Add salt to peanuts, a little water, egg white, grab well, add raw flour, and wrap well. When the oil is heated to 40%, add peanuts, fry on low fire until the skin is solidified, turn off the fire, let stand for a few minutes, and then fry again until crisp.

2. Add some salt to the wok and stir fry. Add spiced powder and Chili powder and stir well. Add monosodium glutamate to the wok and mix well. Pour into the fried peanuts and mix well.

Features: crisp and refreshing, unique flavor.

Spicy beef tendon

Ingredients: beef tendon 1, shallot 5, peanut 1, coriander 4, Chili oil 1, salt 2, salad juice 2, chicken essence 1, ginger 2, sugar 1/ teaspoon.

working methods

1. After boiling in cold water, add 1 tbsp cooking wine, add beef tendon, continue cooking for 1 min, wash with warm water and drain.

2. Put water in the pot, beef tendon, onion knot and ginger slices are scattered, bring to a boil with high fire, and turn to low heat for 1-2 hours. Insert with chopsticks, it's easy to insert.

3. After the pickled beef tendon is cooled, put it in the refrigerator for two hours and take out the slices. The thinner the better.

4. Mix Chili oil+Jiang Mo+1 teaspoon of white sugar, add salad juice, sesame oil, salt, chicken essence and peanut oil, mash, and adjust Chili juice into sauce.

5. Tear the coriander into two pieces by hand, slice the onion, and mix the beef slices with the prepared sauce.