The recipes of the college entrance examination cookbook include stir-fried squid with broccoli, stir-fried beef with mushrooms, emerald cabbage buns, steamed abalone with vermicelli and steamed yellow fish. Practice is as follows:

1, broccoli fried squid

Practice: the squid surface membrane torn off, and then open in half to wash, and cut the cross knife and then cut the knife squid into small pieces. Tear the fungus into small pieces, broccoli into small flowers, ginger and carrots peeled and cut into thin julienne strips; pot of boiling water, a few drops of oil, the auxiliary ingredients into the blanching fish out. Then the squid also into the blanched, as soon as you see the roll up immediately to fish out.

Hot pot of cold oil burst incense ginger, then the auxiliary ingredients into a little stir fry for a moment, and then the blanched squid is also poured into, put a little fish sauce and other seasonings, high heat and quickly stir fry for a moment can be out of the pot.

2, Mushroom Stir-Fry Beef

Practice: cut the beef into thin strips, sliced mushrooms, Dutch beans will be next to the old tendons torn off, and then chopped onions; boil water and put a little olive oil, mushrooms and Dutch beans into the blanch, hot pan cold oil will be marinated in beef into the sautéed brown that is sheng out; and then the pan with a little oil onion silk, will be blanch Dutch beans and mushrooms into the sauté a few moments, and add a little salt to taste, and then add a little oil, and then add a little oil to stir-fry. And add the right amount of salt to seasoning and finally add the beef oil shredded stir-fry over high heat with a little chicken essence or black pepper particles on it.

3, emerald cabbage package

Practice: peeled carrots and corn with a processor and a small piece of tender tofu, about 100 grams of puree into the basin with salt, chicken essence, cooking wine, sugar, soy sauce, a little stirring vigorously; then the appropriate amount of meat on the blanched and cooled cabbage leaves folded inward on both sides, rolled up into the emerald cabbage into the boiled pot of water and steam for about 5 minutes. can; take out the excess juice pour off, and then pour the appropriate amount of yuzu pepper salad dressing, refreshing and appetizing.

4, fans steamed abalone

Practice: the fans soaked, abalone with salt to wash the surface of the cut knife, ready to add a little garlic minced steamed fish soy sauce sugar and sesame oil and a little cold water, mix well, poured on the abalone, put into the boiling pot of steam on high heat for 5 minutes or so can be.

5, steamed yellowtail

practice: the black part of the fish inside the more to be well cleaned, and then cut from the abdomen (do not cut off) to add a little beer, salt, put a little onion and ginger marinade for 15 minutes; in the bottom of the plate on the green onion and ginger will be marinated fish open back facing up and put good, put into the boiling pot inside the fire steaming for 8 minutes into the last dripping with soy sauce, and then burn hot oil pouring again to stimulate the Soy sauce and scallion aroma, so that the fish flavor more fresh.