Ingredients: loofah, dried bean curd, chopped pepper, olive vegetables.

Exercise:

1. Prepare loofah, dried bean curd, chopped pepper and olive vegetables.

2. Replace the loofah and dried tofu with knives and put them in a bowl.

3. drizzle with chopped peppers and olives.

4. Steam in the pan until cooked.

Lotus root lion head

Ingredients: 350g pork stuffing, 320g lotus root, egg 1 piece, Chinese cabbage, Lycium barbarum, onion, ginger, excessive oil and salt, pepper 1g, a small amount of starch, 2 tsps oyster sauce, white sugar, chicken essence, cooking wine, soy sauce, soy sauce and water starch.

Exercise:

1. Soak Zanthoxylum bungeanum with a small amount of warm water 10 minute, put the meat stuffing into the pot, and beat the soaked pepper water into the meat stuffing. Add a little starch and stir well. Then beat in the eggs and stir well in one direction.

2. Wash the lotus root (leave a little for decoration) and cut into pieces. Add lotus root starch into the meat and stir well. Add salt, sugar, cooking wine, soy sauce and oyster sauce. Chop onion and ginger, add them and stir well.

3. Take the extra stuffing in your hand and break it into meatballs with both hands. Pour excess oil into the pot. When the oil is hot, add the meatballs one by one, knead them one by one, fry them until the color becomes dark outside, and then take them out.

4. Leave a small amount of base oil in the pot. When the oil is hot, add ginger slices and onion knots, stir-fry until fragrant, then pour in meatballs, add salt, sugar, soy sauce and soy sauce. After boiling, skim off the floating foam and simmer 15 minutes until cooked. Add chicken essence and stir well.