1, beef and spinach. Ingredients: 50g beef tenderloin, 200g spinach, 5g starch, 5g soy sauce cooking wine, 20g vegetable oil, 2g onion and 2g Jiang Mo. Slice beef tenderloin, and soak starch, soy sauce, cooking wine and Jiang Mo in juice; Wash spinach, blanch with boiling water, remove and drain, and cut into pieces. Put oil on the fire, heat it, add ginger and chopped green onion and stir-fry until fragrant, then add the soaked beef slices, stir-fry over high fire and take them out. Now, after heating the remaining oil, add spinach and beef slices, stir-fry for a few times over high heat, add salt and mix well.

2. Stir-fried beef with pepper. Ingredients: beef, pepper, onion and carrot. Seasoning: salad oil, cooking wine, salt, starch, soy sauce, sugar and a little chicken essence. Wash the beef, cut it into thin strips, add a little salt, cooking wine and starch and marinate for about 5 minutes. Wash peppers, onions and carrots and put them in strips for later use. Heat the pan, pour in a little salad oil, and take the marinated beef oil out of the pan for later use. Leave the bottom oil in the frying pan, add pepper, onion and carrot in turn and stir-fry until 6-7 minutes cooked, then add oiled beef and continue to stir-fry. Pour in a little light soy sauce for coloring, and then add a little fine sugar, salt and chicken essence to serve.

3. Shred beef, add salt, sugar, monosodium glutamate, soy sauce 15 minutes, then add a little water, egg white and dry starch and mix well for sizing. Add a little oil to the pot, stir-fry the bean sprouts until they are soft, take them out, add oil to the pot, and pour the beef into the stir-fry and change color for later use;

4. Fried beef with peas. Pour oil from the pan, add minced ginger and garlic, stir-fry pickled mustard tuber, add shredded celery, shredded carrot, beef, Dutch beans and bean sprouts in turn, take a small bowl, add salt, monosodium glutamate, sugar, oyster sauce and water starch, mix well, then pour into the pan and stir-fry.