Today I recommend a dish to everyone, my favorite fried sea peas and black fungus. The color is very bright, green, orange, and black, and it looks very comfortable. Cut into slices and cook simply to make a delicious dish! The taste is delicate and diversified, and the aroma is fragrant. It really goes well with the meal and looks very appetizing! Home-style steamed dishes with rich colors, crispy and delicious, and not greasy no matter how you eat them! If the weather is too hot, you can eat more of this meat dish. It has less oil, fat, and calories. It has a crisp taste and comprehensive nutrition! Every time I serve it, my family loves it so much. Not only does it taste great, but it is also rich in nutrients. I want to have a plate of it every day. It’s really enjoyable. Let’s experience it together now. Fried sea peas and black fungus

Preparation of condiments: 1 box of snow peas and half of black fungus 1 small spoon of salt and soy sauce 1 spoon of cornstarch and half a bowl of cornstarch Preparation: 1. Prepare the required ingredients in advance; 2. Slice the carrots and set aside the garlic slices; 3. Boil the snow peas and fungus in boiling water for 2 minutes in advance, remove and drain the water and set aside; 4. Heat the pan with cold oil, add garlic and carrot slices and stir-fry until fragrant; 5. Then add the water Add snow peas and fungus and stir-fry evenly; 6. Add vinegar and light soy sauce to taste and stir-fry evenly; 7. Pour some corn starch into the pot and stir-fry evenly; 8. A delicious, simple, high-protein meat dish, try it when you have no appetite. Try this meat dish, it's crispy and refreshing, and it won't be greasy if you eat more of it! Shacha Beef

Ingredients: 150g beef and mutton, 300g kale, 3 garlic, 2 teaspoons Shacha spicy sauce, 1 teaspoon oil, 1/6 teaspoon salt, 1/2 teaspoon of fine sugar, 1 teaspoon of rice wine, 15ml of water, 1 teaspoon of mung bean starch water, 1 teaspoon of sesame oil. Method: 1. Clean and cut the beef and mutton into slices, add them to the marinade and marinate for 20 minutes. Set aside. 2. Cut kale into sections, wash and drain; mince garlic and set aside. 3. Heat up a pot, add about 2 teaspoons of salad oil, put the mutton in step 1 into the pot and cook until the surface of the beef and mutton turns white, then take it out. 4. In another pot, add 1 teaspoon of oil, and add the minced garlic and sand tea spicy sauce from step 2 into the pot until fragrant. 5. Add oil, salt, sugar, rice wine and water and stir-fry evenly. 6. Stir-fry the beef and mutton for 5 seconds, then add the kale from step 2 and stir-fry for about 30 seconds.

7. Thicken the gravy with mung bean starch water, stir-fry evenly, then sprinkle in sesame oil and it’s done!