How to make steamed shredded potatoes: 1. Peel 1 potato, cut into thin strips of uniform size, soak in the sink for 3 minutes, drain in a colander and set aside for 10 minutes.

2. Wait for the fried potato shreds to drain and then pour them into a cold dish basin. Add cooking oil and stir with chopsticks. Add an appropriate amount of wheat flour and mix with chopsticks so that every fried potato shred can be coated with flour as much as possible.

Cut a few heads of garlic into minced garlic and put them in a small basin and set aside.

3. Boil water in a pot, turn on high heat and bring the water to a boil. Spread the mixed fried potato shreds in the pot, turn on the heat and continue steaming for about 5 minutes.

When the time is up, take out the steamed fried potato shreds and pour them into a basin. Use chopsticks to shake them quickly to prevent them from sticking.

4. Sprinkle a small amount of edible salt, stir with chopsticks, put it on a plate and set aside.

Now let's prepare the dipping sauce: add 1 gram of edible salt, 1 gram of chicken essence, and 5 grams of sesame oil into a large basin, then pour in a small amount of spicy oil, chop two coriander sticks, and put them into a small basin.

Stir with chopsticks and pour it on top of the fried shredded potatoes. It is delicious. Stir-fried minced meat with garlic moss. Food: appropriate amount of garlic, appropriate amount of raw pork, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oil, 1 spoon of tapioca starch,

1 spoon of salt, appropriate amount of minced garlic, minced ginger, and appropriate amount of red oil and chili. Method: 1. Clean the garlic table, cut into hard pieces and set aside, mince the raw pork, add light soy sauce, oil, salt, and a small amount of tapioca starch to marinate

20min; 2. Add oil in a cold pan, add minced garlic and minced ginger and stir-fry until fragrant. Add marinated minced meat and quickly spread it out. Stir-fry until the color fades and then take it out immediately.

3. Use the remaining oil in the pot, add the garlic cubes and fry for a few minutes until the garlic cubes are almost cooked.

Then add the freshly fried minced meat and stir-fry for a while. 4. Finally add dark soy sauce, salt and red oil chili seasoning.

Cold spinach and peanut kernels Food: broccoli, peanut kernels, raw eggs, cucumber Method: 1. Pick off the yellowed leaves of broccoli, clean them, and blanch them in boiling water.

The cold water is too cold and chopped.

2. Mix the eggs, spread them into pancakes and cut them into thin strips, shred the cucumber, heat the pan with cold oil, pour the peanut kernels into the pan, and slowly fry over low heat.

3. Put 2 tablespoons of light soy sauce, 1 tablespoon of salt, 1 tablespoon of white vinegar, and 1 tablespoon of white sugar in a small plate, mix well until the white sugar and salt melt.

Chop the garlic into small pieces and add it to the broccoli, cucumber and egg pancake shreds, and pour the fried bowl juice over it.

4. Bring the wok to a boil, add a few peppercorns, and fry over low heat until fragrant. Pick out the peppercorns and pour them on the minced garlic to stimulate the aroma of the minced garlic.

Stir and pour a little more sesame oil.

Oyster sauce chicken wings food: 14 chicken wings, a piece of ginger, a small amount of chives, 2 spoons of light soy sauce, a spoonful of oil, two spoons of rice wine, an appropriate amount of white pepper, two spoons of corn starch, half a bowl of cold water, a small amount of oil. The production process is as follows

Shown below: 1. Wash the ginger chicken wings, cut the ginger into shreds, and cut a few knives on both sides of the chicken wings. The flavor will be enhanced when marinating later. 2. Put the ginger chicken wings on a plate and add a spoonful of them.

Light soy sauce, one spoon of rice wine, knead well, marinate for about 20 minutes. 3. During this period, prepare a bowl of juice, one spoon of light soy sauce, one spoon of oil, two spoons of corn starch, one spoon of rice wine, appropriate amount of white pepper, half a bowl

Cold water, stir and set aside. 4. Fry the chicken legs until both sides are golden brown. Pour out all the excess oil. The chicken legs will not be greasy at all. 5. Pour the sauce and chicken legs into the bowl and simmer over medium-low heat until the juice becomes thick.

, add scallion leaves before serving, and this child’s favorite oyster sauce chicken wings is ready!