Mushroom roasted taro

Raw materials: fungi; Taro; Raw soy sauce; Old king; Sugar; Salt; Practice: 1. Peel taro and cut it into strips. (You don't have to cut it too finely, it's very easy to break when cooked.) Wash the fungus and cut it into thin slices. (mushrooms shrink after blanching, so it is not necessary to cut them too thin.) 2. Blanch mushrooms to remove the fishy smell. (The fungus in boiling water is squeezed dry, so it is not easy to have excess water when frying.) 3. Pour more oil into the pot, boil it, then pour it into the taro, and fry until golden brown and cooked. Maturity of taro is very important. Time is short, and taro is not soft and rotten, which harms the taste. After a long time, taro will be too rotten and the stool will not form. Pick the thicker taro with chopsticks and clip it obliquely. If it can be easily clipped, it means it is ripe.) 4. Pour in the fungus, add cooking wine, soy sauce, a small amount of soy sauce and a small amount of sugar and stir well. (Salt is added according to the taste) 5. Collect the juice and sprinkle the onion on the pot. Salt and pepper potato cake

Raw potato 3g, stem rice paste 2g, pork belly stuffing 3g, egg yolk 5g, bread crumb 1g, salt and pepper 8g, chicken essence 2g, cooking oil 5g. Method 1. Clean the potato, put it in a cage, and cook it easily on fire, then peel it off and grind it into mud. 3. Put the pot on the stove fire, add cooking oil and boil it for 5% heat, then put in the potato chips and fry them until they are golden, hard-shelled and light yellow, and then take them out. When the water temperature is 7% heat, pour in the potato chips and fry them until they are golden on both sides, then take them out and drain them. Put them in a plate and sprinkle with pepper and salt. Stir-fried Australian veal with water chestnut sweet beans

Raw materials: 2g of beef shoulder meat (which is tough and has a particularly fragrant taste), 1g of honey red beans, 1g of water chestnut and 3g of fresh mint. Seasoning: 2g of black pepper sauce, 2g of beef Chili sauce, 2g of salt, 3g of chicken essence and 5g of sesame oil. Making: 1. Put fresh mint into a 5% hot pot and fry it quickly until it is golden and dry, and then fish it up to control oil and replenish water. 2. Cut the beef shoulder into small pieces with a thickness of 1 cm, and fry them in a yellow pan until they are 8% cooked. 3, horseshoe hob block, honey red beans cut into sections, fly through in boiling water, and fish up. 4. The oil on the bottom of the pot is hot, stir-fry the onion and ginger, stir-fry the black pepper sauce and beef Chili sauce evenly, stir-fry the diced beef, water chestnut, honey red beans, sweet pepper slices, salt and chicken essence quickly and evenly with slow fire, thicken them, pour sesame oil on them, take them out of the pot and serve them after sprinkling fried mint on them.