material

Raw material: oil skin 200g.

Accessories: 25g dried mushrooms, 25g winter bamboo shoots, 20g sweet peppers and 20g green peppers.

Seasoning: 5g starch (pea), 3g pepper, ginger 10g, cooking wine 10g, 4g salt, 2g monosodium glutamate, 3g sugar and 30g vegetable oil.

characteristic

Bright colors, soft and mellow.

working methods

1. Wash tofu skin, cut horseshoes into large pieces, cut mushrooms into spatula, and cut winter bamboo shoots into eyes. Soak pepper in water for later use.

2. Blanch mushrooms and bamboo shoots in boiling water, and then take them out.

3. Heat the oil with a spoon, put it into Jiang Mo wok, add Chili water, add bean curd skin and stir-fry mushroom soup.

4. Add monosodium glutamate, thicken with wet starch, pour in cooking wine, and serve with a spoon.

Exercise 2

material

Bean skin, minced meat, onion, soy sauce, monosodium glutamate, pepper, oil.

working methods

1: Soak the bean skin and cut it into strips. Cut the onion into small pieces for later use.

2: Pour a little oil into the pot, wait for 6 minutes to heat a few peppers, wait for 8 minutes to heat the minced meat in the soy sauce, and add monosodium glutamate to stir fry.

3: Pour chopped bean skin and stir fry a few times. The bean skin itself is cooked, and it will taste when fried a little.

4: Sprinkle onions on the board.