Many people like to order takeout when eating, but in fact it is very unhealthy to eat takeout for a long time. In fact, cooking at home and cooking at home can make you feel the smell of fireworks. The following is a list of restaurant recipes.

Restaurant menu 1 grab shredded beef with starch.

Shredding green pepper and auricularia auricula

Carrot silk

Chopped bean paste

Soy sauce, soy sauce, oyster sauce, starch, sugar and vinegar 0.5:1:1:1:3: 4 are mixed into a bowl of juice for later use, and the spoon is used for eating at home.

Stir-fry shredded pork with a little base oil, then pour a little base oil, add minced garlic and stir-fry until fragrant, add bean paste and stir-fry auricularia auricula and carrot for a while, and finally add green pepper and shredded pork. When all the ingredients are cooked, stir-fry them in the mixed juice a few times, and then you can eat a bowl of white rice.

Restaurant recipe 2: cut off the spikes on the shrimp head, then cut diagonally and cut off the shrimp whiskers;

Drain the shrimp, wrap it in kitchen paper, and absorb as much water as possible.

Add 500 grams of salad oil to the pot and turn on the fire until the oil starts to smoke.

Next, quickly perform the following operations in order:

1. Turn off the fire;

2. Pour the shrimp into the oil surface as quickly as possible;

3. Turn on the fire and get out of the way:

After about 1 minute, the oil in the pot is no longer so cracked. You can take out the shrimp with a colander and turn off the heat. The fried shrimp should look like this: the shell is slightly cracked, the shell meat is slightly separated, and the tail and feet of the shrimp will spread and tilt.

Pour the oil out of the pan and let it cool. Spoon 2.5 spoons of oil (20g) into the pot with a Chinese single porcelain spoon. After the fire is over, add chopped green onion and ginger and stir-fry until fragrant. Turn to low heat and add the following seasonings in turn:

4 teaspoons of sugar (30g), 2/3 teaspoons of light soy sauce (10g), 2/3 teaspoons of light soy sauce (10g), 65438+ 0.5g of cooking wine (25g) and 4 teaspoons of water (60g).

Turn the fire, draw a big circle with the back of the spoon and stir.

When there is only half juice left in the pot, add half porcelain spoons of Zhenjiang balsamic vinegar (6g) and 2/3 porcelain spoons of sesame oil (6g), then pour in the fried shrimps, keep the fire, stir fry all the time, and take the juice out of the pot.

Encyclopedia of Restaurant Menu 3 Nisha Clam, Wash.

Prepare onions, ginger, garlic and green peppers.

Hot oil, add Pixian bean paste, onion, ginger and garlic, saute until fragrant, and stir-fry red oil.

Stir-fry clams and green peppers, and add cooking wine.

Turn off the heat after all the clams are opened.

Shengchu