1 saute crispy skin

Ingredients: 250g of bread, celery100g. Seasoning: salad oil, monosodium glutamate, dried pepper, salt, etc.

Knife molding: cut the flour cake into thin slices with a width of 2 cm and a length of 3 cm, cut the celery into small pieces, and cut the dried pepper into tubes.

Cooking method: frying, frying. Deep-fry the cut bread, take it out, leave a little oil in the pot, stir-fry the dried Chili until fragrant, and add celery, fried chips, monosodium glutamate and salt to serve.

Flavor characteristics: golden color, crisp and delicious.

Technical essentials: Slice must be thin, and don't use too much firepower when frying.

2 pieces of crispy beef

Ingredients: beef 125g, crispy skin 75g, scallion starch 15g, ginger pepper 1g, salt 3g, cooking wine 10g and vegetable oil 60g.

Exercise 1. First, put crisp in the dish; Wash beef, remove fascia and cut into thin slices.

2. Stir-fry the wok, pour in vegetable oil, add beef slices when it is 80% hot, stir-fry until cooked, and remove and drain the oil for later use.

3. Reset the wok to high fire, put crispy and beef slices into the wok, pour cooking wine, pepper and appropriate amount of water, thicken with water starch, and stir well.