Ingredients: 335g cauliflower, 95g beef balls, appropriate amount of soy sauce, appropriate amount of salt and appropriate amount of chicken essence.

Exercise:

1, first turn the cauliflower into a small flower, then clean it and take it out for later use.

2. Unpack the beef balls and cut them in half for later use.

3. Then pour the oil into the pot and heat it. Then pour water into the pot and stir fry for a while.

4. Then, put the cut beef balls into stir fry.

5. Finally, add a proper amount of water and cook the cauliflower until it becomes soft.

6. Then add a proper amount of salt, chicken essence, salt and soy sauce to taste, and then stir well.

Beef balls with fresh mushrooms

Production materials:

Ingredients: beef (fat and thin)150g, mushrooms (fresh) 300g.

Seasoning: 25g scallion, 5g ginger, 35g vegetable oil, yellow wine 10g salt, 4g monosodium glutamate, oyster sauce 10g starch (pea) 15g pepper1g.

Exercise:

1. Mash the beef with a machine first, then wash the onion, cut some into sections and some into chopped green onion. Ginger is cut into Jiang Mo, and 5g of wet starch is mixed with water to make12g of wet starch.

2. Then mix the mashed beef with chopped green onion, Jiang Mo, salt, oil, monosodium glutamate and starch, knead into beef balls, and steam them in a steamer.

Simmer the fresh mushrooms first, and then drain the water.

4. Pour 15g oil into the pot, then pour Xiangu, add refined salt, Shaoxing wine, monosodium glutamate and oyster sauce, and stir fry. Then add 100ml soup, and finally add beef balls. Add onion and Jiang Mo at the same time, thicken with wet starch, sprinkle with pepper and pour in tail oil.