Materials:

Shrimp 10, litchi meat 10, egg white 1.

Seasoning:

2 grams of salt, 3 grams of monosodium glutamate, 60 grams of broth, 5 grams of cooking wine and 5 grams of starch.

Making:

1. The materials are ready.

2. Remove the core of litchi, soak it in light salt water for a while, take it out, remove the head and tail of shrimp, remove the intestines of shrimp, size it with 1/3 teaspoons of salt, 1/2 teaspoons of chicken essence, 1 teaspoon of cooking wine and 5ml of egg white, and marinate it for 10 minute.

3. Roll the shrimp into lychee and make lychee shrimp balls for later use.

4. Cut the ginger into pieces and prepare the soup and water starch.

5. Heat oil in the pot, add ginger slices and stir fry.

6. Put the lychee shrimp balls face down into the pot, pour the soup and simmer for a while.

7. Cook until the shrimp changes color, add appropriate amount of salt, and pour in water starch to serve!

Stewed beef with sea cucumber and onion

Raw materials: cooked sea cucumber150g, beef150g, Beijing onion 50g, red pepper 2g and dried onion 2g.

Seasoning:

Salt 1g, monosodium glutamate 3g, chicken powder 1g, sugar 1g, salad oil 50g, oyster sauce 1g, soy sauce 1g, pepper 0.5g, cornmeal 2g and sesame oil 65438.

1, sliced sea cucumber is about 3cm wide and 0.3cm thick, sliced beef and ginger, sliced Beijing onion to 4cm, sliced red and green pepper, and chopped dried onion into minced meat.

2. Put1000g salad oil into the pan, heat the oil to 90 degrees, add the chopped beef and sea cucumber until it is 70% cooked, and then drain the dry sea cucumber and beef oil for later use.

3. Put 50g of oil in the wok, then add the auxiliary materials to stir fry until fragrant, sprinkle with yellow wine, add the sea cucumber beef to stir fry slightly, then season and stir fry until cooked, and then thicken with sesame oil.