Cumin chicken gizzards

Ingredients: chicken gizzards; cumin powder; chili powder; onions and garlic; rice wine; salt. Method: 1. Clean and cut chicken gizzards into slices 2. Onions and garlic Set aside after cutting. 3. Sauté the onions and garlic. 4. Put the chicken into the pot and stir-fry quickly. Add a little rice wine. 5. Add cumin powder. If you like it, add more. 6. Add chili powder. 7. Fry until there is no water. Add an appropriate amount of salt to the chicken essence, and be sure to rotate it frequently to prevent it from burning. Sautéed beef with tea tree mushrooms

Ingredients: tea tree mushrooms, beef and mutton, green bell peppers, red bell peppers, shallots, green onions, ginger, garlic, sugar, salt, oil, dark soy sauce, white Pepper, rice wine, water starch, soy sauce Method 1. Wash and cut beef and mutton, green and red peppers, scallions, ginger, and red onions into shreds. Wash and drain the tea tree mushrooms. Add a small amount of white pepper, salt, and water starch to the beef and mutton. Marinate in oil for 5 minutes. 2. Add about 500ml of oil to the pot, heat it over low heat to about 200°C (the oil level will emit green smoke), put the drained tea tree mushrooms in and fry for 1 minute, fry half of the tea tree mushrooms and set aside the oil filter in the pot.

3. Heat a small amount of oil in the pot, add ginger, garlic, shallots, and scallion roots and stir-fry until fragrant. Add marinated shredded beef, a small amount of light soy sauce, and rice wine and stir-fry for 5 minutes. Ripe. 4. Add the tea tree mushrooms that have been filtered into thin oil and stir-fry for two times. Turn to low heat and add a small amount of light soy sauce, oil, salt and dark soy sauce seasoning. Stir-fry again for 40 seconds. Add shredded green and red peppers and dongru and stir-fry for 30 seconds. Just seconds. Mushroom and Rape

Food: 10 lettuce, 5 oyster mushrooms Seasoning: 3 grams of salt, 5 grams of light soy sauce, 5 grams of white sugar, appropriate amount of corn starch, a small amount of MSG Method: 1. Clean the lettuce , drain the water and set aside; soak the oyster mushrooms in water, remove the stems, squeeze out the water, cut into small dices and set aside. 2. Bring the wok to a boil, pour in the oil to heat, add the lettuce, add a little salt, and stir-fry After that, take it out 3. Bring the wok back to the boil, put in the oil and bring it to a boil of 50% heat. Add in the diced mushrooms and stir-fry frequently. But don’t be afraid of the spicy pot and add water. The mushrooms will gradually stir-fry into water. 4. Then add salt. , light soy sauce, and white sugar and stir-fry until cooked. After smelling the unique aroma of the oyster mushrooms, add water starch to thicken, then pour in the MSG seasoning, and finally add the fried rapeseed and stir well.