Tea-flavored beef raw materials: 400g beef tenderloin, 20g green tea, 1 5g persimmon pepper, 5g pepper, 5g ginger slices, 8g garlic, 2g salt, 1 g chicken essence,1g monosodium glutamate, 2g white sugar, 5g soy sauce,10g rice wine. Practice 1, soak the green tea in clear water for a while; 2. Slice beef tenderloin, add cooking wine, salt and water starch, and desize for later use; 3. put the oil in the pot on the fire and burn it to 60% heat. Juice the soaked green tea, fry it until it is slightly flat, and drain the oil; Boil the oil in the pot again, fry the beef and mutton with good taste until raw, and drain it for later use; 4. Keep the oil in the pot hot. Stir-fry the bell pepper and pepper in the bucket until dark brown, stir-fry the ginger slices and garlic, add the crispy green tea and well-fried beef and mutton, add salt, chicken essence, monosodium glutamate, sugar and soy sauce, stir-fry, brighten the oil, and take out the pot.

Garlic beer sprinkled with frog food: 600g frog, 1 pepper, 1 pepper, 2 garlic, ginger, cooking oil, Pixian bean paste, soy sauce, beer sprinkled with water starch. Practice: 1. The frog is peeled, hamstrung, washed and slaughtered into small pieces. 2. Stir-fry garlic cloves in oil. 4. After the garlic cloves are wrinkled, stir-fry until the meat fades. 5. Add a spoonful of semi-red oil bean paste, stir well, pour in appropriate soy sauce, stir well, pour in chopped beer, cook until there is some juice left, pour in green pepper, stir for 30 seconds, and the water starch can be eaten.

Ingredients: half a box of tofu, appropriate amount of glutinous rice flour, appropriate amount of sugar, appropriate amount of red bean stuffing and appropriate amount of shredded coconut: 1. Tofu tastes like beans after being brewed with hot water. Drain it and grind it into mud. 2. Add sticky rice flour and sugar, without water, as long as it can agglomerate. 3. Knead into a strip, take the medicine, knead it into a small dish by hand, pack a proper amount of red bean stuffing, squeeze the stuffing with your left thumb, and put your left hand and right hand together while turning. 4. Take a large tray, brush it with oil, put it into the processed dumplings, boil the pot water and steam for 5-6 minutes. Finally, just roll in the shredded coconut.