Material: 600g; A handful of leeks; About 20-30 perilla leaves (depending on the size); A handful of lobster sauce; 2 small peppers (in fact, as long as they are peppers); 1 garlic; 4-5 slices of ginger; An onion; Soy sauce; Peanut oil; Fuel consumption; Rice wine;

Exercise:

Wash the shell of the flower shell, boil a pot of water, put it in the flower shell, and turn off the fire and filter the water as soon as the flower shell opens. Pick out the ones that don't talk, open them and smell them (if you are really unlucky enough to buy them).

Cut the leek, cut the onion, and separate the onion for later use. Shred perilla leaves. Cut the pepper into rings. Slice ginger. Crush garlic.

Wash the fermented soybean and mash it.

Put oil in the pan, heat it to 80%, add ginger, garlic and onion and stir-fry until fragrant.

Add the boiled flower shell, stir-fry for a few times, add the leek, continue to stir-fry until the leek is a little soft, and add the perilla, pepper and lobster sauce.

Stir-fry until fragrant, add soy sauce, oil consumption and rice wine to taste. When you see that the flower shell meat is about to fall out of the shell, you can turn off the fire and sprinkle onions. Crispy tofu with tomato sauce

Ingredients: north tofu; Raw powder; Tomato juice; Sugar; White vinegar;

Exercise:

Buy tofu and soak it in salt water for 20 minutes.

Cut into 5 cm wide strips.

Roll dry raw flour on the surface (don't wet your hands, wrap the flour and put the tofu in a dry container).

Heat the oil for 6 minutes, reduce the heat, fry the tofu on both sides until golden brown, and put it in a basin for later use.