Spinach mixed with vermicelli

Food preparation: vermicelli, spinach, shredded carrots, sauce: roasted peanuts, a spoonful of oily chili, small pieces of ginger, light soy sauce 3 Method: 1. Soak the vermicelli in small water until soft, blanch the vermicelli in boiling water, remove and set aside cold water. Blanch shredded spinach and carrots. 2. Squeeze out the water from the vermicelli, spinach and carrot shreds and put them into a large pot. Pour the stir-fried sauce and peanut kernels into the basin together, and use chopsticks to stir evenly. Egg and Bamboo Tendon Stew

Method: 1. Cut 5kg of beef tendon with ribs into prism shapes, wash with tap water and set aside. Mix the garlic chili sauce, Bihailantian soybean sauce and sweet noodle sauce into the beef tendon sauce in a ratio of 1:1:1. 2. Put the oil in the bottom pot, add 500 grams of beef tendon sauce, 50 grams of green onion, ginger and garlic to increase the aroma, cook 100 grams of Shaoxing Huadiao, add about 5 kg of water, add 500 grams of boiled eggs and peel them , add 100 grams of red yeast rice and bring to a boil, pour it into the pressure cooker, and press it for 40 minutes until the beef tendon becomes loose. Note: Cut 100 grams of tofu skin into strips and put it into a clay pot. Add 750 grams of stewed beef tendon and 5 eggs. Pour in 100 grams of tofu sauce. Bring to a boil in the clay pot. Sprinkle and mince it. of green onions is ready to eat. Cold preserved eggs

Ingredients: preserved eggs, red bell pepper, garlic, sesame seeds, green onions, light soy sauce, rice vinegar, and white sugar. Process: 1. Wash the preserved eggs, peel off the egg shells, dip a knife in some water and cut into pieces, add 1 tablespoon of light soy sauce, 1/2 tablespoon of rice vinegar, and sprinkle with a small amount of sugar. 2. Cut the onion, red bell pepper and garlic into small pieces, heat the oil in the pot, and then fry the garlic, red bell pepper and onion one after another. 3. Then pour it onto the preserved eggs and sprinkle a little sesame seeds on top. Grass carp casserole

Manufacture: 1. Slaughter and clean the grass carp, marinate for 15 minutes, clean and absorb nutrients. 2. When the oil in the pot is heated to 6 minutes, fry the grass carp until the outside is crispy and the internal structure becomes loose, and the surface is golden. Pick it up to control oil and replenish water. 3. In another clean pot, add chili oil, stir-fry ingredient A until fragrant, bring water to a boil, then season with ingredient B to make a sauce. 4. Put the fried fish into the prepared sauce and cook until delicious (about 2-3 minutes). 5. Place the mashed green onions on the baked quartz sandstone cushion, add the grass carp, pour the dry ingredients into the grass carp sauce, and sprinkle with coriander and chopped green onions.