Method of frying yam with auricularia auricula: 1. Peel and wash the yam, slice it with an oblique knife and put it in a bowl filled with cold water for later use. 2. Wash the fungus, remove the roots and pick small pieces. 3. Ginger and garlic are cut into foam, and garlic is cut into small pieces. 4. Cut pepper and pepper into prisms. 5. Pour 300 grams of cold water into the pot, bring it to a boil, pour yam and black fungus, pour it into a colander after blanching, and drain the water for later use. 6. The oil in the pot is about10g. Add onion, ginger and garlic and stir-fry until fragrant. 7. Add cooking wine. 8. Stir-fry yam, fungus, pepper and pepper, and add salt, chicken essence, sugar and chicken essence powder. Add a little cold water and bring the fire to a boil. 9. thicken with 5 grams of starch and stir-fry twice. 10. Pour sesame oil into the pot and set the plate.
Tomato cauliflower practice: wash the cabbage flower and tear it into small pieces. Wash tomatoes and cut them into hob blocks. 2. Chop onion, ginger and garlic. 3. Mix 10g cassava starch with a little cold water for later use. 4. Add white water to the pot, boil it with high fire, cook the cut cauliflower, and drain the water for later use. 5. Put 15g cooking oil into the pot, heat it to 70% heat, and add 10g onion and garlic foam and 100g tomato. 6. Stir-fry until fragrant, add 20g of tomato sauce and rice wine 10g and stir fry. 7. Then cook cauliflower, salt 10g, chicken essence 10g, sugar 15g, soy sauce 5g, chicken essence 5g, stir fry. 8. Add 10g cold water and starch to thicken, stir-fry for a while, and serve.
Spicy dry pot potato chips practice: peel and wash potatoes, cut in the middle, cut rhombic slices with oblique knife, and set aside with cold water. 2. Wash the pork belly and cut it into thin slices. Cut the pedicel of pepper into myofascia, and cut it into diamond-shaped slices. Cut the small red pepper into diamonds. 3. Garlic 15g, ginger 15g, sliced, washed and sliced by Lai Xiang, washed and shredded by onion. Add white water to the pot, bring it to a boil with high fire, cut potato pieces, blanch thoroughly, and drain. 5. Put 15g cooking oil in the pot, and heat the oil to 70% by fire, that is, there is a lot of white smoke on the surface of the oil. Add Zanthoxylum bungeanum 10g, pork belly 15g, Pixian bean paste 15g, and fry in Chili oil. 6. At this time, stir-fry dried Chili 10g, shredded onion 30g, onion ginger 15g, add cooking wine 10g and small red pepper 15g and stir-fry. 7. Then add the boiled potato pieces, then add 15g soy sauce, 10g soy sauce, 5g chicken essence powder, 10g chicken essence and 5g salt. Stir fry for one minute. 8. Put the pot on the table, sprinkle with10g of Xianglai section, and a delicious spicy dry pot of potato chips will be presented to everyone.