Ingredients: 50g fresh squid, 50g eel meat, 30g dried fragrant, one red pepper, leek flower 10g, 20g ginger peanut oil, 8g salt 10g, 8g monosodium glutamate, 5g oyster sauce, 5g sesame oil, appropriate amount of wet raw flour and a little pepper.

1, fresh squid, eel meat, dried incense, red pepper and ginger are all shredded, and chives are cut into sections. Wei food street

2. Put oil in the pan, add shredded ginger, fresh squid, eel meat, dried incense, shredded red pepper and salt and stir-fry until it tastes good.

3. Then add monosodium glutamate and oyster sauce, stir-fry over high fire, thicken with wet raw powder, pour in sesame oil, stir-fry for a few times and serve.

Sweet pepper beef tenderloin vegetable rice

Ingredients: beef 80g, sweet pepper 100g, Chinese cabbage 1 2, rice 1 bowl.

Exercise:

1. Cut beef into strips and marinate with salt, sugar, soy sauce, etc. From 10 to 15 minutes. Wash the Chinese cabbage, dice it and stir-fry it with rice.

2. Stir-fry beef with slightly hot olive oil, garlic and black pepper. After the beef changes color, add the sweet pepper and stir well.

3. Add clear soup and stir-fry until the sauce of beef and sweet pepper is dry.

braised beef with brown sauce

Ingredients: 500g beef, 20g spicy bean paste, 25g ginger, wine and soy sauce.

Cooking method: Cut the beef into pieces and take it out with hot water. Stir-fry onion and ginger in an oil pan, then add spicy bean paste, stir-fry beef pieces, add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add beef soaked in water, and cook slowly with low fire until the juice is thick and the meat is crispy.

Like honey

Ingredients: clean tenderloin 1 50g, sugar 40g, sweet noodle sauce 5g, soy sauce10g, vinegar 3g, cooking wine 3g, wet starch 20g, ginger juice10g, sesame oil 60g and peanut oil 50g.

Cooking method: Cut mutton into slices with a length of 3cm and a width of 2cm, and mix with sweet noodle sauce, wet starch 15g, ginger juice, sugar, soy sauce, vinegar, cooking wine, white sugar and wet starch 10g to make sauce. When the peanut oil is burned to 70% heat, put the mutton slices into it and disperse quickly. When the meat slices turn white, scoop up the oil and filter. Put the wok on the fire, add sesame oil to heat it, pour in smooth meat slices and sauce, stir fry quickly until the meat slices are covered with sauce, and pour in sesame oil.

Whole lamb dacai

Raw materials: sheep spinal cord, tripe, kidney, ears, brain, hoof, tongue, eyes, clear soup, cooking wine, Jiang Mo, ginger juice, ginger slices, onion, salt, starch, egg, starch, ginger juice, cooking wine, carrot, dried elm mushroom, milk and sugar.

Production method:

1, single spinal cord, sheep spinal cord, cut into 5cm-long sections, blanched with boiling water, then boiled with clear water, drained, and simmered with the juice prepared with clear soup, cooking wine, Jiang Mo and refined salt. After the soup is concentrated, thicken it with water starch.

2. Deep-fry the belly, simmer it quickly with boiling water, dip it in the paste made of eggs, starch, ginger juice, refined salt and cooking wine, fry it in warm oil and take it out. Dip it in salt and pepper or marinated shrimp oil when eating.

3, single explosion waist, remove the waist of the sheep kidney (but leave the waist oil outside the sheep kidney), cut into pieces, blanch with boiling water, and then fry with hot oil. Dip some pepper and salt when eating.

4, cook a thousand miles of wind, sheep ears (halal restaurant chefs call it a thousand miles of wind) cooked with clear water, peeled off the skin and meat, only its brittle bones, cut into filaments. Carrots and elm mushrooms are also cut into filaments and blanched with boiling water. Heat a wok, pour a little peanut oil, stir-fry onion and ginger slices, take out, add shredded mutton, shredded carrot and shredded elm mushroom, stir-fry for a few times, and cook the clear soup, cooking wine and refined salt until they are evenly turned over.

5. Stir-fry the sheep brain, cook the whole sheep brain with salt water, peel off the outer membrane and cut into pieces. First simmer in clear soup for a while, then dip in egg yolk starch paste and fry until golden brown.

6, white hoof beard, there are two white round grains slightly larger than soybeans on the sheep's hoof, which the chef calls hoof beard or tiger eye. When cooking, you need to cook the sheep's hooves first, then remove the hooves, bake them with clear soup and refined salt, thicken them with milk and water starch, and pour a little sesame oil.

7. Braised mutton tongue, blanched, peeled, boiled, cooled and cut into thick slices. Stir-fry minced onion and ginger with chicken and duck until fragrant, pour in sliced mutton tongue, add clear soup, cooking wine, refined salt and sugar, and bake into thick soup.

8. A single sheep's eye, completely remove the sheep's eye from the cooked sheep's head, cut it into thick slices and blanch it with boiling water. Then use duck oil and minced onion and ginger in a wok, add the cut sheep's eyes, add refined salt and clear soup to bake thoroughly, thicken with water starch and stir-fry a few times. Put the dishes on separate plates.

-

There are many more, with pictures and words. Want to see /simple/index.php? t90450_2.html

============================

I hope I can help you!

Have a good appetite!