Luo Songtang ingredients: beef tendon, potato, tomato, carrot, onion, cabbage, ginger, salt, white pepper, tomato sauce, rice wine 1. Prepare a beef tendon in advance, cut into pieces, onions, potatoes, carrots, tomatoes, all diced, shredded Chinese cabbage, sliced ginger. 2. Put the beef and mutton in the pot, add rice wine and ginger slices, and cook until the beef and mutton are crisp and rotten. Heat oil in a hot pan, add onion and stir-fry until fragrant, then add potatoes and carrots and stir-fry until raw, and serve. Cook again and pour in tomatoes and ketchup. After the soup is served, pour in beef and mutton together with the soup base, then add onion, potato, carrot and cabbage, season with salt and white pepper, and cook until the juice is thick.
Chinese cabbage fried vermicelli raw materials: raw eggs, rice noodles, carrots, garlic, Chinese cabbage. Exercise 1. Peel, wash and shred cabbage and carrot. 2. Beat the eggs and mix well with a little salt. Garlic must be chopped at the end. 3. Take out the rice noodles soaked in soft water, drain and tear them off. 4. Let the pan cool, put some oil, pour in the egg liquid, and fry the egg skin. 5. Pick it up and shred it. 6. Cool the pot again, add a little oil, add garlic and stir fry. 7. Pour shredded carrots into the pot. 8. Add shredded cabbage. 9. Add a tablespoon of soy sauce and mix well. 10. Inverted rice noodles. 1 1. Mix all the soy sauce, soy sauce, oil consumption, chicken powder and sesame oil in a bowl and put them in a pot. 12. Stir fry quickly with chopsticks, or directly pick up the wok and stir fry the food until the color, fragrance and taste are uniform. 13. Add shredded eggs, turn off the heat and stir.