1, steamed eggs with shrimps
Shell shrimp, remove sand line, wash and drain for later use. Add a little salt to the eggs and break them. Add 1.5-2 times of water to the eggs and stir well. Filter the egg liquid with a colander to make the custard more delicate, wrap it with plastic wrap and steam it for about 8 minutes.
After the surface egg liquid is solidified, add shrimp and chopped green onion and steam for about 5 minutes. Stir the soy sauce and sesame oil with a little warm water and pour it on the egg mixture.
2. Egg-sliding shrimp
Wash and drain the shrimps, put them on a plate, add 2 tablespoons of cooking wine, a little pepper and 2 grams of salt, put on disposable gloves, grab the shrimps evenly and marinate for 5 minutes.
Knock the eggs into a bowl, add a little cooking wine, break the eggs for later use, heat the pan, pour in cooking oil, add the shrimps when the oil temperature is 70% hot, and stir fry quickly until the shrimps are cooked. Pour the egg mixture into the pot, stir-fry evenly after a little solidification, add 3 grams of salt and stir-fry evenly, add a little chopped green onion and stir-fry out of the pot.
3, potato fat beef rice
Dice potatoes and carrots, and dice onions. Boil the fat beef until it changes color, take it out, add oil to the hot pot, stir-fry the potatoes and carrots until golden, stir-fry the onions until fragrant, pour in the cooked juice and a bowl of water, stir-fry the fat beef evenly, and pour in a little starch and water until the soup is thick. Fill the bowl with rice, pour in potatoes and beef, and sprinkle with a little black sesame seeds.
4. kung pao chicken
Make a sauce first: 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, oyster sauce 1 tablespoon, sugar 1 tablespoon, starch 1 tablespoon, and half a bowl of clear water. Mix well and set aside. Dice chicken breast, 2 tablespoons cooking wine, half a spoonful of salt, half a spoonful of pepper, starch 1 spoon, and marinate 10 minute. Dice carrots and cucumbers for use.
Put the hot oil in the pot into the marinated chicken, stir-fry and serve. Leave the bottom oil in the pan, saute chopped green onion, minced garlic, 1 tbsp Pixian bean paste, stir-fry red oil, pour in diced carrots and cucumbers and stir well. Pour in the prepared juice, add the fried peanuts and drain the soup.
5. Sweet and sour pork ribs
Wash the ribs, put them in cold water, add 2 onions, 5 slices of ginger and 2 tablespoons of cooking wine, cook for 2 minutes, turn off the heat and take them out. Mix the golden ratio sweet and sour juice: 1 tbsp cooking wine+1 tbsp soy sauce +2 tbsp soy sauce +2 tbsp sugar +3 tbsp aged vinegar and mix well.
When the oil is hot, turn to low heat and stir-fry the old rock sugar until it is bordeaux. Add ribs, stir-fry and color. First pour in sweet and sour juice, stir-fry for a while and color it, then pour in half a bowl of water (without ribs, not too much), add 5 pieces of ginger and 2 onions, simmer for 20 minutes after the fire is boiled, and then turn to high fire to collect the juice.