Sweet and sour sauce completely masks the fishy smell of meat, and it won't go against the sky when used for eating.

food

200g pineapple tenderloin, half a colored pepper, proper amount of eggs, cooking wine, starch 10ml, 5g tomato sauce, 45g sugar, 20g white pepper, 3g white vinegar, 20ml.

working methods

1. Green pepper is cut into pieces, and pineapple is soaked in light salt water and cut into pieces.

2. Cut the tenderloin and marinate it with cooking wine, white pepper, salt and eggs for half an hour.

3. Tomato sauce, white vinegar, sugar, a little salt, starch and water.

4. The meat is covered with starch. If there is too much starch, you can sift out the excess starch.

When the oil is 60% hot, fry the meat and put it on a plate for later use. To be crisp, fry the oil for 20 seconds, and pinch off the fried meat with green pepper.

6. Take another pot, pour the sweet and sour juice until it bubbles, and stir-fry the meat until it is juicy.

7. Finally, stir the green pepper and pineapple evenly, and then put them on a plate and take them out of the pot.

Boiled cabbage

Crispy cabbage with the fresh fragrance of steamed fish and soy sauce, the light green color will always increase your appetite.

Chinese cabbage 1 garlic with 4 cloves and half a bowl of oyster sauce 1 spoon of steamed fish sauce 1 spoon of fine sugar 1 spoon.

1. Wash and drain Chinese cabbage, peel garlic and cut into sections for later use.

2. Boil a pot of water, add a spoonful of salt and bring to a boil.

3. Prepare juice when boiling water, and mix half a bowl of water+oyster sauce+soy sauce+sugar.

4. Boil the water, put the cabbage heart into a small fire and cook it. To prevent the leaves from being boiled and the roots from being cooked, take out the cooked cabbage heart and put it on a plate.

5. Put a little oil in the pot, stir-fry half a garlic, and pour in the prepared juice to boil.

6. Pour the remaining half of the garlic on the cabbage into the cooked juice.

Crystal shrimp dumplings

The entrance is flexible and elastic, smooth and fresh, delicious and attractive. The key is high value.

Wheat starch 300g shrimp 200g lean pork 200g onion 30g carrot 1 root oil 3ml salt 2g soy sauce 1ml ginger.

Crystal dumpling skin: wheat starch; Dumpling stuffing ingredients: shrimp, lean pork, carrots; Dumpling stuffing seasoning: salt, oil, soy sauce, onion, ginger.

1. Thaw and wash shrimp, 1/3 cut into sections, 2/3 chopped; Wash lean meat and chop it into powder; Wash and chop carrots and green onions.

2. Put the above ingredients into a large bowl, add seasoning and stir evenly clockwise, and the filling of crystal shrimp dumplings is ready.

3. 100g wheat starch is poured into a large plate, and 150ml boiled water is poured into the plate, and the mixture becomes translucent. Then pour 100g wheat starch into the dish and knead the dough into a smooth dough.

4. Knead the dough into a smooth state without touching hands and round it with 15g.

5. Roll the dough into dumpling skin, the thinner the better. Put the rolled dumpling skin on the palm of your hand, add shrimp stuffing and a prawn.

6. Put the prepared jiaozi into a steamer and a steamer, boil the water and steam for 15 minutes.