Curry Sauce Golden Needle Fatty Beef

Ingredients: 150g fat beef roll, 150g golden needle mushroom, Yanyou vegetable oil, 1 Thai pepper 2g, red and black pepper sauce 100g Method 1. Cut Thai pepper Form into rings and set aside. Put 500g of water in the pot and bring to a boil. Add enoki mushrooms and beef rolls and blanch until cooked. Remove and drain the water and set aside. 2. Put 30g of oil (about two tablespoons) in the pot and stir-fry the Thai pepper rings. Pour in the red and black pepper sauce and 100g of water and bring to a boil. Pour in the enoki mushrooms and beef rolls, simmer for about 3-5 minutes and remove from the pot. Stir-fried diced chicken with walnut kernels

Main ingredients: 500 grams of chicken breast, auxiliary materials: 150 grams of walnut kernels, 80 grams of egg white, condiments: 10 grams of green onion juice, 5 grams of ginger water, 5 grams of salt , 25 grams of rice wine, 6 grams of chicken essence, 40 grams of water chestnut powder, 100 grams of vegetable oil for feasting. Method 1. Clean the tendons of the chicken breasts, cut them into small pieces, put them in a bowl, add onion and ginger juice, Mix the rice wine and salt; 2. Then add tapioca starch to the egg white to make the egg yolk liquid, pour it into a bowl of black pepper chicken nuggets, stir and mix to remove the pulp; 3. Soak the fresh walnuts in small water, peel the skin and put it into warm oil Fry until crispy, pick it up, take a small plate and add soul chicken soup, Shaoxing wine, sugar and salt, chicken essence, and tapioca starch to make a juice and set aside; 4. Put oil in the pot, and when the oil is 50% hot, add the slurry mushrooms Put the beef into the oil pan, use a spoon to spread it until cooked and then pour it out; 5. Pour the marinade into the original pot. When the juice is thick, add the mushrooms and beef, stir it twice, then add the fresh walnuts and stir-fry evenly. Remove from the pot. The presentation is done. Fried eggplant

Ingredients: long eggplant, wheat flour, water, raw eggs, garlic, light soy sauce, and sesame oil. Method 1. Stir the flour and water, pour in the beaten egg liquid, and make a thin paste. , mix well. 2. Clean and remove the stems of the long eggplants, and cut them into large pieces about 7mm thick. 3. Bring the wok to a boil, pour in oil, coat the eggplant slices in batter, put them into the pot, and fry until both sides are golden brown, and the eggplant flesh is cooked and soft, then it is ready to serve. 4. Make minced garlic, pour in light soy sauce, pour 1 drop of sesame oil and stir. 5. Take the fried eggplant together with the garlic juice in step (4).