Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 1 ginger, garlic, and appropriate amount of starch.

Seasoning edible oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence.

Practice: 1. Clean the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well. 2. Wash and shred onions, ginger and garlic for later use.

3, fungus and carrots are shredded for use. 4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice. 5. Put the oil in the pot, pour the shredded pork when it is heated to 50% hot oil, stir fry until it is scattered, and then add the pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.

Colorful shredded beef

Ingredients: 200 grams of beef (fat and thin), 200 grams of winter bamboo shoots, 0/5 grams of pepper/kloc, 8 grams of dried mushrooms, 50 grams of carrots, 50 grams of leeks, 20 grams of vermicelli, 0/3 grams of starch/kloc, 0/5 grams of soy sauce/kloc, 2 grams of pepper, and sesame oil/.

Colorful shredded beef is characterized by pleasing to the eye, harmonious color and attractive appetite.

The method of multicolored shredded beef: 1. Slice beef horizontally, then replace it with shredded beef, add baking soda, raw oil, clear water and dry starch, mix well, and marinate for about 1 hour;

2. Cut the cooked bamboo shoots into filaments with a length of 6 cm and a width of 3 mm, and thoroughly cook them with clear water; 3. Add salt to bamboo shoots, simmer and taste, and control moisture;

4. Carrots and shredded mushrooms are also rolled with clear water to control moisture; 5. Mix salt, monosodium glutamate, sugar, soy sauce, sesame oil, pepper noodles and wet starch into sauce; 6. Heat the wok, add peanut oil, heat it to 70%, add vermicelli, fry until crisp, and take it out.

7. Grease the shredded beef with 40% hot oil, and pour it into the filter screen to drain the oil; 8. Saute shredded ginger and garlic, and add shredded pepper, shredded bamboo shoots, shredded mushrooms, shredded carrots, shredded shallots and shredded beef; 9. Pour cooking wine again, thicken with sauce, add tail oil, stir well, and serve with fried vermicelli.

Tips for making colorful shredded beef: due to the lubrication process of shredded beef, 400g peanut oil should be prepared.

Shredded day lily

Raw materials: 75g of pork (lean meat), 350g of day lily, 5g of green onion, 5g of ginger, 3g of cooking wine 10g, 3g of vinegar, 5g of pepper, 3g of salt, 2g of monosodium glutamate, 30g of soybean oil and 0g of starch 10g.

Practice: 1. Pork is washed and shredded, and starched with starch. 2. soak the peppers in water, then pick them out and keep them in pepper water.

3. Blanch the fresh day lily in a boiling water pot, remove it and let it cool; 4. Heat soybean oil in a pan, add onion, Jiang Mo and shredded pork and stir fry.

5. Cook the cooking wine and pepper water and add the day lily; 6. Cook rice vinegar, add refined salt and monosodium glutamate, stir well and serve.

Features: Shandong cuisine, beautiful in color and delicious.

The method of mustard shredded pork

Material: 2000g of pig hind legs. 250g onion, lettuce leaves 1 00g, 50g mustard sauce, 50g sugar10g vinegar essence, 5g spicy soy sauce10g salt10g pepper10g vegetable oil and pork soup.

The characteristics of pickled mustard tuber shredded pork: pickled mustard tuber is spicy and fragrant, salty and fresh, with a sweet and sour aftertaste.

Teach you how to make shredded mustard tuber. How to make shredded mustard tuber is delicious.

1. Wash 50g carrot, 50g celery and 50g onion, slice carrot and onion, slice celery, add water to boil, add pork to boil, remove foam, cover, simmer and let cool. Take the pork out of the soup and cut it into 0.3 cm thick and 5 cm long silk. 250g onion is peeled, washed and shredded, and put into the pot together with shredded pork.

2. Mix mustard sauce, sugar, vinegar essence, spicy soy sauce, refined salt, pepper, vegetable oil and pork soup in a bowl, pour into a basin, and mix well with shredded pork and onion. Wash the lettuce, dry it and put it on a plate. Add shredded onion and pork and put in a bowl.

How to fry the sliced meat? Introduce the cuisine and its function in detail: home-cooked recipes.

Technology: frying

Preparation materials of fried pork slices:

Ingredients: 250g tenderloin, chives and red pepper slices.

Seasoning: soy sauce, salt, monosodium glutamate, yellow wine, water starch, egg white and salad oil.

Teach you how to cook fried pork slices, and how to cook fried pork slices is delicious.

1. Slice tenderloin, add salt, egg white and water starch for sizing.

2. Put the pot on the fire, add oil and heat it to 40%, then put the meat slices in and take them out. Stir-fry red pepper slices in oil and set aside.

3. Leave the bottom oil in the pot, add the shallots and stir fry, add the yellow wine, season with soy sauce, salt and monosodium glutamate, thicken, pour in the sliced meat and red pepper, and stir well to serve.

Tips for making fried pork slices;

Saute shallots.

The practice of Sri Lankan beef slices introduces food and its function in detail: home-cooked recipes in other countries.

Taste: curry flavor technology: stew

Materials for making Sri Lankan beef slices;

Material:1250g lean beef.

Accessories: potato 1250g, green pepper 500g.

Seasoning: 20g curry powder, 2g cinnamon powder, 2g clove powder, 2g pepper, refined salt 15g, vinegar essence 10g, vegetable oil 150g, chicken soup 1000g.

Characteristics of Sri Lankan beef slices;

Curry is delicious and slightly spicy.

Teach you how to make Sri Lankan beef slices, and how to make Sri Lankan beef slices is delicious.

1. Peel potatoes, wash them and cut them into 2.5cm hob blocks; Remove the pedicels and seeds from the green peppers, wash them and cut them into diamond-shaped pieces. Cut the beef into 5 cm long, 2.5 cm wide and 0.3 cm thick pieces, put them in a pot, add 5 g of refined salt and 1 g of pepper, and mix well for curing.

2. Cook the pot, add 50g vegetable oil, heat it to 50%, add potato pieces, stir fry thoroughly, and drain the oil with a colander. Cook in a pot, add vegetable oil, heat to 50%, add beef slices, stir-fry and color, add cinnamon powder, clove powder and curry powder, add chicken soup, potato pieces, salt and vinegar essence, cover, simmer (stew) with low fire until the beef pieces and potato pieces are cooked, and add green pepper pieces.