Stir-fried beef with green pepper

1. Cut the beef and mutton into slices. The thinner the better, put them in a bowl. Add 2 spoons of preservative-free light soy sauce and 1 spoon of sesame oil. , a little powder, mix well and marinate for 15 minutes. Marinate the meat and fry it until it is tender and fragrant.

2. Pat the peppers with a flower knife and then cut them diagonally to inhale the flavor. Crush 3 cloves of garlic.

3. Heat the pot, pour a small amount of oil, when the temperature is 70% hot, add the green pepper and fry until it reaches the sixth maturity stage, remove from the pot and set aside.

4. Pour an appropriate amount of oil into the pot, heat the oil and sauté the garlic until fragrant. Add the marinated tender beef and stir-fry until fragrant. Add chili pepper and appropriate amount of salt. Stir-fry for a while. pot.

Stewed Vermicelli with Cabbage

Food: Chinese cabbage, pork belly, sweet potato vermicelli, oyster mushroom, onion, ginger, star anise, salt, MSG, light soy sauce, oil consumption

1. Slice the pork belly, put it into a pot and stir-fry until oil comes out and turns slightly yellow, then add ginger, garlic and star anise and stir-fry.

2. After cleaning and cutting the Chinese cabbage, first add the Chinese cabbage sticks and stir-fry for a while, then add the cabbage leaves and stir-fry again.

3. Pour in light soy sauce, add oil, add salt, add the cooked oyster mushrooms, and pour in the mushroom water for soaking the shiitake mushrooms at the same time (if you don’t like oyster mushrooms, just add Just pour in water), cover and simmer for 10 minutes.

4. Put the cooked sweet potato vermicelli into the pot and stir-fry until the sweet potato vermicelli takes on the flavor and becomes loose.

5. Sprinkle in MSG (or not), then serve.

Steamed loofah with dumpling filling

Ingredients: 300g tender loofah; 80g vermicelli; 50g meat filling; half green and red pepper; 1 small chive; 1 teaspoon salt ( 5g); 1 tablespoon light soy sauce (15ml); 1 teaspoon sesame oil (5ml); oil consumption; 1 teaspoon each sugar (5ml);

Method:

1 1. Scrape off the skin of the loofah, clean it, and cut it into 5cm long sections; use a spoon or knife to make a 2-3cm deep hole at one end of the cut loofah.

2. Cut the green and red peppers into hard cubes, cut the shallots into sections, and mince the ginger slices and set aside; put the vermicelli in water and boil, remove and drain the water, and put it on a plate Smooth inside.

3. Add salt and ginger slices to the meat filling, stir and set aside. Take another small bowl, pour light soy sauce, oil and sugar into the sauce and set aside.

4. Stuff the fried stuffing into the small hole of the loofah and place it on top of the vermicelli. Pour the sauce over and steam for 10 minutes.

5. After taking it out of the pot, sprinkle green and red peppercorns, chopped green onions, and finally pour sesame oil.