stir-fried beef with broccoli

Ingredients: 1 beef tenderloin with broccoli 3g and 2 cloves of garlic

Seasoning: 1 tbsp (15ml) of cooking wine, 1/2 tsp (3ml) of soy sauce, 1/4 tsp (1g) of black pepper, 1 tbsp (15g) of dried starch and 1 tbsp of Xo sauce. Cut the beef tenderloin into 2mm thin slices, put it in a bowl, add cooking wine, soy sauce, white pepper, black pepper and dried starch, stir well and marinate for 1 minutes.

2) after pouring clear water into the soup pot and heating it to boiling, add broccoli and blanch it for 2 seconds, then drain it for later use without supercooling.

3) Pour oil into the pan and heat it with high fire. When the oil is 7% hot, add chopped garlic slices, stir-fry beef slices until they change color, add blanched broccoli, Xo sauce and salt, stir-fry evenly, add a little water, and after about 1 seconds, pour in water starch to thicken, and before taking out of the pan.

Frozen tofu with eggs

Materials: 2 pieces of frozen tofu, 3 eggs, and appropriate amount of pepper salt

Practice

1. Squeeze out the water from the frozen tofu, cut off the hard skin, and cut it into a triangle shape at an oblique angle for later use.

2. break the eggs into egg liquid, put the frozen tofu blocks made in method 1 into the egg liquid, and gently soak and squeeze them to make them absorb the egg liquid.

3. Take a pan, pour in a proper amount of salad oil, add the bean curd of Method 2, fry until both sides are golden brown, and then sprinkle with pepper salt.

Pan-fried pork belly

Ingredients: 5g pork belly, 1/2 cucumber, 2 teaspoons of salt and pepper, 1 teaspoon of white pepper and 2 teaspoons of black pepper

Practice:

1. Freeze the fresh pork belly in the refrigerator for 1 hour and cut it into even slices

2. Heat the pan, spread the meat slices and fry on low fire. Turn over and continue frying

3. Sprinkle a proper amount of salt and pepper powder, white pepper powder and black pepper powder on the reverse side, and fry until both sides are golden.

4. Spread a layer of cucumber slices on the plate to be filled with meat slices, that is, a box of fresh and greasy

whitebait soy bean curd

egg tofu, 5 grams of shrimp, 5 grams of sweet pods and 1/2 of minced garlic. 1/spoon of sugar, 1/4 teaspoon of pepper and 1/2 teaspoon of sesame oil

Practice

1. Wash and dry the egg tofu, cut it into small pieces on average, put it in an oil pan at 16℃, fry it until golden brown, and then remove it and drain it; Blanch shrimps and drain. Set aside.

2. practice 1: leave a little salad oil in the pot, add minced garlic and spicy bean paste, and stir well with low heat.

3. finally, add the commercial stock, other seasonings, sweet pods, fried tofu and shrimps made in method 1, and cook for about 3 minutes on low heat, then add the white powder to thicken.

stewed mutton with white radish

materials: mutton 25g, white radish 15g, wolfberry 1 teaspoon 5g, aniseed 1, green onion 2, fresh ginger 2 pieces, cooking wine 2 teaspoons 1ml, salt 1 teaspoon 5g, pepper 1/2 teaspoon 3g, oil 1 teaspoon 5ml

1. Wash the mutton and cut it into 5cm. Wash the white radish and cut it into 5cm hob blocks for use.

2. blanch the mutton pieces in boiling water for a while, remove the blood foam, take them out and rinse them with running water.

3. Heat the oil in the casserole over medium heat, add the green onion, fresh ginger slices and aniseed to saute until fragrant, add the scalded mutton pieces, cook the cooking wine, stir fry evenly, pour in a proper amount of clear water to boil, and turn the lid over low heat to cook until the mutton is 7% cooked.

4. Add white radish, medlar, salt and pepper, mix well, and continue to cook until the mutton and white radish are soft and rotten.

stir-fried diced pork in sauce

raw materials: 1 carrot, 2 large peas, 1 handful (about 8g) of mushrooms, 4 green onions, and 1 small section (about the length of thumb)

seasoning: 2 tablespoons (3g) of bean paste, 1 tablespoon (15ml) of soy sauce, 1/2 teaspoon (3g) of sugar, 2 tablespoons (3ml) of water, 1. Cut green onions into chopped green onions and wash peas.

2) Put the bean paste, light soy sauce, sugar, water starch, clear water and chopped green onion into a bowl, and make sauce for later use.

3) Pour clear water into the pot, boil it over high fire, blanch the peas for 1 minute, then remove and drain for later use.

4) Pour oil into the pot and heat it with high fire. When the temperature reaches 5%, add diced carrots, stir-fry them with medium and small fire, darken the color of the carrots (about 1 minute) and then take them out.

5) put the dried diced mushrooms into a pot, fry them until the skin is slightly hard (about 1 minute), then add the diced mushrooms, and continue to stir-fry the mushrooms with low and medium fire to remove water, and then take them out.

6) Pour a little oil into the pot. When the oil temperature is 4% hot, pour in the prepared sauce. Stir-fry the sauce with a medium or small torch until it bubbles slightly. Pour all the diced vegetables together and stir well. When the soup is slightly dried and completely wrapped around the diced vegetables, it can be turned off and served.

scrambled eggs with celery

ingredients: 2 celery, 3 eggs, 3 peppers, 1 teaspoon of cooking wine (5ml), 1 teaspoon of clear water (5ml), 1/2 teaspoon of salt (about 3g) and 1/4 teaspoon of sugar (1g)

Practice

1. Prepare ingredients

2. Slice the pepper diagonally (if you don't like spicy food, you can leave it).

4. after the eggs are broken, add cooking wine and water and mix well. Heat the pan, pour the oil into it and heat it with high fire. When the oil is 8% hot, pour in the eggs. After a little solidification, stir the eggs into a big piece in the pan with a shovel and take it out for later use.

5. Pour a little more oil into the pot, heat it with high fire, stir-fry the red pepper to make it spicy,

6. Stir-fry the celery for 2 minutes,

7. Sprinkle salt and sugar, and then add the scrambled eggs.

8. Add the scrambled eggs.

scrambled eggs with chopped green onion

materials: eggs (4), onions (3)

seasoning: salt (1/3 tablespoon), oil (6 tablespoons)

1. Wash the onions to remove the scallion, cut the green onions into chopped green onions, and put them in a large glass bowl

2. Beat the four eggs and put the glass.

3. Heat the pan until all the water in the pan evaporates, and heat it for about 1 minute. Put 6 tablespoons of oil into the pan, turn the pan to spread the oil all over the pan, then turn it to low heat, and then pour in the egg liquid.

4. quickly turn the scrambled eggs in one direction. after about 1 minute, the eggs will solidify. at this time, quickly take out the pan to prevent the scrambled eggs from being overcooked.