peanuts and shrimps

prepare food in advance: 5g of fresh shrimp, 15g of fried peanuts, 1g of raw eggs, 3g of cooking oil, 1g of rice wine, 5g of cassava starch (corn), 3g of white pepper, 3g of Chili noodles, 2g of salt, 5g of shallots and 2g of ginger. Practice flow: 1. Wash the fresh shrimp, add salt, rice wine, tapioca starch, Jiang Mo, white pepper powder and Chili noodles and mix well, add tapioca starch to egg white and stir it into egg white paste, and put the tapioca starch in a bowl to adjust it to water starch; 2. Add oil to the wok and boil it to 6% heat. Dip the fresh shrimp into the egg white paste and fry it in the wok until it is golden and cooked, and fish it up to control oil and replenish water; 3. Leave the oil in the wok hot, stir-fry the fresh shrimp and fried peanuts, add salt and a small amount of water to boil, and thicken with water starch to eat. Stewed beef with celery

Prepare food in advance: 6g beef and mutton (fat and thin), 2g celery, 1g shallot, 5g ginger, 15g sugar, 3g chicken essence, 3g rice wine, 25g soy sauce, 1g cassava starch (corn), 5g cooking oil, 8g salt and 3g sesame oil. Practice process: 1. Boil beef and mutton in a boiling water pot, then simmer it with low fire until the beef is crisp and rotten, fish it up, let it cool, cut it into square strips, arrange it neatly in a plate, reserve mutton soup, clean celery and cut it into strips, put it in a dish, add salt and stir, cut onions and chop ginger; 2. Place the wok on the stove fire, put the cooking oil to boil for 6% heat, add Dongru, ginger foam and aniseed to stir-fry until fragrant, put the beef strips neatly into the wok, add soy sauce, white sugar, rice wine and mutton soup, cover and boil, simmer for 15min with low fire until the taste is good, and thicken with wet starch; 3. Put the saucepan on the fire, put in the green vegetable oil heat, and expose the celery section to the aroma. Then, slide the beef strips neatly into the saucepan, sprinkle with chicken essence, pour sesame oil, cover and boil. You can eat it. Longjing tea abalone soup

Prepare food in advance: 3g of abalone, 1g of Longjing tea, 34g of salt, 2g of chicken essence, 3g of rice wine and 3g of sugar. Practice process: 1. Bring the chicken soup for the soul (7g) to a boil, skim off the floating foam, pour it into a big soup bowl, then put the tea, and cover it with tea-flavored tea. 2. Batch the fresh abalone into pieces, put the chicken soup for the soul (15g) and rice wine to boil, put the abalone pieces in the blanching, that is, scoop them up and put them into a big soup bowl, then pour the bone soup in the bowl into the pot, add refined salt, chicken essence and white sugar to boil, skim off the white foam, and pour it into the bowl again to eat.