Method for making tofu with oyster sauce;
1. Cut the tofu into small pieces.
2. Heat the hot oil in the pot, pour in the green and red peppers, stir-fry until fragrant, and serve for later use.
3. Leave a little base oil, pour in tofu blocks, add appropriate amount of cold water, and fry tofu for eight minutes.
4. Pour in proper amount of oyster sauce and stir with soy sauce to make the color of tofu uniform.
5. Pour in green and red pepper granules and stir, then serve.
Sweet and sour tenderloin practice:
1. Shred tenderloin and marinate with salt, pepper, egg white and shredded ginger 10 minute.
2. Sprinkle with starch and grasp it by hand until all the waists are stained with starch and scattered without adhesion.
3. fry in the oil pan until it is slightly yellow, and then take it out. If the oil doesn't stop, put it in and fry it until golden brown.
4. Stir the ketchup, sugar and sesame together for a while.
5. Add half a bowl of water, cook until the soup is rich, pour it on the meat, or mix the meat.
Chop pepper and potato chips;
1. Slice potatoes.
2. Heat the lard in the pot and stir-fry the potato chips.
3. Add a spoonful of chopped pepper, add the right amount of salt and mix well.
4. after boiling a little water, sprinkle shallots in the pot.
Garlic pumpkin method:
1. Peel the pumpkin and cut it into small cubes.
2. Crush half a garlic clove, peel it and cut it into small pieces.
3. Heat the oil in the pot, stir-fry the minced garlic with low fire, and pour in the pumpkin and stir-fry.
4. Pumpkin contains less water. Continue to stir-fry until broken, add salt, add water and simmer for a while until the pumpkin is soft and rotten.
Steamed eggs practice:
1. Beat the eggs with a little salt, add water and mix well.
2. Add appropriate amount of lard, stir well, and pour into a steaming bowl.
Steam for about 3.6 minutes and take out.
4. Chop the onion+raw, and pour it into the steamed egg.
Vinegar cabbage practice:
1. Saute pepper and star anise, add pepper, onion, ginger and garlic and stir fry.
2. Add cabbage and fry until half cooked.
3. Add salt, aged vinegar, soy sauce and sugar to taste, stir fry evenly, then add Chinese cabbage leaves and stir fry until the leaves are soft.
4. Add the thin clams, stir well and serve.
Rolling method of jadeite colored vegetables;
1. Chinese cabbage and spinach fly into the water.
2. Code the shredded vegetables on the leaves of Chinese cabbage and roll them into rolls.
3. Put a little water in the pot, add salt, abalone sauce (oyster sauce) and water starch, and cook until the soup is thick.
4. Pour it on colorful vegetable rolls.
Method for curing mushrooms with hemp seed;
1. Mushrooms are pedicled, washed and juiced.
2. put a little oil in the pot and stir fry the mushrooms.
3. Put oil in the pan and stir fry with sweet noodle sauce.
4. Add mushrooms and stir fry, add appropriate amount of water and a little broth to boil.
5. Sprinkle white sesame seeds when collecting soup, and turn it evenly out of the pot.
Method of frying beef slices:
1. When the oil is hot, add garlic slices and small red pepper;
2. Stir-fry garlic slices and peppers, and add beef slices;
3. Stir-fry until the beef slices change color, and add garlic moss and pepper;
4. Add a little salt and chicken essence to taste and stir well.
Preparation method of fresh lotus root slices with tomato juice;
1. Stir-fry Jiang Mo, pour in tomatoes and stir-fry until it becomes sticky.
2. Pour in lotus root slices, add a little water, and grind the lotus root slices into pulp with a spatula.
This soup is sticky. Add salt and pepper and stir well. Season and serve.