First, Mapo tomato rice:

material

Eggplant, minced meat, onion, ginger, garlic, bean paste

working methods

1. Cut eggplant into appropriate size, and cut onion, ginger, garlic and red pepper into powder for later use.

2. Put the eggplant into the oil pan, fry it over high fire, and take out and drain the oil for later use. Raw flour and water are mixed to form raw flour water for later use.

3. After the pot is hot, add oil, saute shallots, ginger, garlic and minced peppers, and then add minced meat and mix well.

4. Add bean paste and stir fry. Add cooking wine, sugar and fried eggplant.

5. Add appropriate amount of water, cook for 3 minutes, add cornstarch and water to thicken, and drop a little sesame oil.

Second, pickled mustard tuber beef fillet with rice:

material

A packet of pickled mustard tuber, a piece of beef, shredded tender ginger, and one green and red pepper. Seasonings: soy sauce, soy sauce, cooking wine, vegetable oil, corn starch and baking soda.

working methods

1. Wash mustard tuber and soak it in clear water for 20 minutes. (Otherwise, it will be too salty. Wait until it is completely salty. )

2. Wash the beef first, and then cut it in turn. It will be easier to cut if you put it in the refrigerator for half an hour and then take it out. )

3. Cut into filaments again.

4. Add soy sauce, soy sauce, cooking wine, vegetable oil and baking soda and marinate for 20 minutes. Finally, add 1 tbsp corn starch and mix well.

5. Add shredded ginger to beef. When frying oil in the pot, the amount of oil is slightly more than usual: as long as the oil in the pot is heated for three minutes, add beef and stir-fry until it changes color.

6. Add oil to the pot, add shredded green pepper and a little salt and stir fry.

7. Add mustard tuber and stir fry slightly.

8. Finally, add the pre-fried beef, stir-fry evenly and serve.