Ingredients: beef stew 1 bowl, 2 potatoes, carrot 1 root, half onion, butter 15g, flour 10g, soy sauce, salt and curry.

Exercise:

1. Cut potatoes and carrots into hob blocks and onions into diamond blocks;

2. Put a small piece of butter in the wok, melt it, pour in the onion pieces, and stir-fry until it is soft and fragrant;

3. Add some flour and stir fry in the pan until brown. Pour potatoes and carrots into the pot and stir fry;

4. Add a proper amount of stewed beef and soup, and pour in hot water, soy sauce and salt;

5. Cover the pot and stew until the potatoes and carrots are cooked, add the curry pieces, and the soup is thick and out of the pot.

Braised bamboo shoots with pork belly

Ingredients: 350g pork belly, 3 bamboo shoots, more than 0/0 crystal sugar, 2 star anise, onion 1 root, ginger 1 root, cooking wine and soy sauce.

Exercise:

1. Pork belly with skin is cut into 2cm pieces,

2. Peel off the skin of the spring bamboo shoots, cut each root vertically and horizontally and divide it into four parts. Pour a little oil into the wok, melt the rock sugar with low heat, and stir-fry until slightly burnt. Put pork belly, star anise and ginger into a wok, constantly stirring and coloring;

3. Pour a little cooking wine, soy sauce, and appropriate amount of hot water, sprinkle with shallots, cover with low fire and stew for 20 minutes;

4. Soak the dried bamboo shoots in a cold water pot, put the dried bamboo shoots in a meat pot, add a proper amount of salt, and simmer with low fire until the meat is rotten and the bamboo shoots are cooked.

Hot and sour shredded potatoes

Ingredients: potato, vegetable oil, rice vinegar, salt, Chili noodles.

Exercise:

Peel 1. 3 potatoes, washed, rubbed into thick shreds with a wire planer, washed twice in cold water, drained and dried for about 5 minutes. When frying for a while, you can decide how much to add according to the spicy degree of your own food and the spicy degree of Chili noodles.

2.？ Put more oil in the wok to prevent it from sticking when cooking; When the oil is warm, pour a little pepper powder to make it fragrant;

3.？ When the Chili powder turns brown, quickly pour the shredded potatoes into the pot and stir fry. When the shredded potatoes become a little transparent, pour in rice vinegar. If the color is not too dark, pour in aged vinegar and balsamic vinegar.

4.？ Stir-fry evenly, and then sprinkle with a proper amount of Chili powder, so that the color and flavor have been further improved. When the shredded potatoes are completely transparent, add salt;

5.？ Stir-fry evenly, and then take out the pan.