Chopped meat? 100g, eggs? 1, green beans? 30g, shredded burdock 20g, carrots? 50g, pickles? 30

working methods

1, shred pickles and burdock, and chop them for later use. Remove the tendons from the green beans, blanch them with boiling water and a little salt, pick them up, cool them and chop them.

2. Making egg paste: Beat the eggs and other seasonings evenly in a bowl. When the pot is hot, add oil, pour the egg liquid into the pot, turn to medium heat and stir with a wooden shovel, turn off the fire after it condenses, and then continue stirring with the remaining temperature of the pot until the eggs are completely solidified and cooked, and put them in a plate to cool for use.

3. Stir-fry carrots: use a grater to cut carrots into filaments, then put bitter tea oil and carrots into a hot pot for a little stir-fry, then season, sprinkle with salt and white sesame seeds and serve.

4. Stir the minced meat and seasoning evenly in the pot, then heat and stir over high fire until the minced meat is cooked.

5. Ground meat and egg paste are staple foods, so the two colors are staggered on the same floor. Then the four-color side dishes are spread on another floor in turn. The order of placing starts with light taste and ends with heavy taste or easy staining, just like I put pickles at the end.