Stir-fried beef with onions

Ingredients: 100 grams of beef, half an onion, 1 egg, 3 cloves of garlic, 1 teaspoon of cooking wine, 1 teaspoon of starch, 2 grams of white sugar, 2 grams of salt grams, 1 teaspoon of light soy sauce, and 10 ml of cooking oil.

Method:

1. Wash and slice the beef, wash and slice the onions, leave only the egg whites of the eggs, wash and chop the garlic.

2. Add cooking wine, egg white and starch to the beef, mix well and marinate for about 30 minutes.

3. Prepare a pan and heat oil. The oil temperature is about 60% hot. Add beef and stir-fry until it changes color slightly and scoop out.

4. Pour oil into the bottom of the pot, add onions and garlic and stir-fry until raw. Add beef, light soy sauce and white sugar and stir-fry evenly.

5. Add some salt, stir well and remove from the pot.

Sear the intestines with wild rice flour

Ingredients:

300 grams of large intestines, 100 grams of red potato noodles, ginger slices, green onion sections, dried chili peppers, and spicy chopped millet , a little each of chopped green onion.

Seasonings:

Appropriate amounts of MSG, chicken powder, beef juice, Maggi fresh, oyster sauce, thirteen spices, fresh soup, Huadiao wine and dark soy sauce.

Preparation:

1. First change the large intestine into strips, and soak the red sweet potato vermicelli strips in warm water until soft.

2. Heat the salad oil in the pot until it is 50% hot, fry the lower intestine until the surface is slightly yellow, then add the ginger slices, green onion sections, dried chili peppers, thirteen spices and stir-fry until fragrant, etc. Add fresh soup, Huadiao wine and dark soy sauce and bring to a boil, then pour into the pressure cooker, heat and press until cooked.

3. Pour the pressed intestines and original soup into the wok, add spicy minced millet, beef juice, Maggi fresh, oyster sauce, chicken powder and MSG to taste, and wait until the red potato noodles are reduced to juice. When dry, put it into the hot clay pot, and finally sprinkle in the chopped green onion.

Key:

After the red potato vermicelli is put into the pot, use high heat to reduce the juice until the soup is no longer visible, then reduce the heat to low and stir-fry briefly before serving.

Light Tofu with Shrimp

Ingredients:

Silky tofu, broccoli, shrimp, salt, cooking wine, starch, cooking oil, onion, garlic, oyster sauce.

Method:

1. Cut the soft tofu into cubes, tear the broccoli into small florets, boil water in a pot and add a little salt, add the tofu and broccoli and blanch for a while;

3. Put a little more oil in the pot, stir-fry the shrimps under 70% heat and serve out. Set aside, add the remaining oil and saute the onion and garlic until fragrant, add the tofu, add Maggi umami juice, oyster sauce and salt and stir-fry;

4. Add the shrimp and broccoli, add starch water to thicken and stew for 3 Minutes are enough.