Guangdong cooking method 1: stir-fried diced bean curd with spicy sauce.
material
Pickled mustard tuber 1 bowl of dried white bean curd, 7 small pieces of pepper, 3 pieces of lobster sauce 1 teaspoon of soy sauce, and appropriate amount of sugar.
working methods
1 Wash dried beancurd, diced mushrooms and plum vegetables and soak them slightly to reduce salt.
Stir-fry mushrooms in oil pan, pour in dried beans and stir-fry until slightly fragrant, then add soy sauce and stir-fry. Take out the pan and set it aside.
3 After the pepper is sauteed, stir-fry the pickles and black beans in the pot and add sugar to taste. Finally, add step 2 and mix well, then add beans according to your personal preference!
Guangdong cooking method 2: Eggplant boiled beans
material
2 pieces of eggplant, 300g of kidney beans, 2 teaspoons of salt 1/cup of stock1cup.
working methods
1. Wash eggplant, cut hob blocks and put them in clean water to avoid blackening the surface.
2. Wash kidney beans, remove the head and tail, and cut into long sections for later use.
3. Add 2 tablespoons of oil to the pot, heat it, add eggplant and kidney beans, stir-fry until fragrant, then add salt and broth to stew until cooked.
Guangdong Cooking Method 3: Dry Fried Niuhe
working methods
Cut 1 beef into strips 1 cm square, add salt, black pepper and tender meat powder and marinate for 15 minutes.
Soak the vermicelli in warm water for about 20 minutes, and then drain.
Pour oil into the pot, and pour beef when it is 50% hot. Stir-frying with fire will change color. Take it out for later use.
4 Take another pot and pour in the base oil. Saute shredded ginger and garlic. Add onion and carrot and stir fry. Pour in beef, bean sprouts and rice noodles. Add salt again and season with soy sauce. Stir fry evenly.