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 it into pieces, dice all onions, potatoes, carrots and tomatoes, shred Chinese cabbage and slice 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 the beef and mutton together with the soup base, then add the onion, potato, carrot and cabbage, add salt and white pepper to taste, and cook until the juice is thick.
Chinese cabbage fried vermicelli raw materials: raw eggs, rice noodles, carrots, garlic, Chinese cabbage. Exercise 1. Chinese cabbage and carrot are peeled, washed and shredded. 2. Beat the eggs, add a little salt and mix well. Garlic must be chopped at the end. 3. Take out the rice noodles soaked in soft water, drain the water and tear them off. 4. Let the pan cool, add the right amount of oil, and pour the egg liquid into the fried egg skin. 5. Pick it up and shred it. 6. Cool the pan 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. Pour in rice noodles. 1 1. Put all the soy sauce, light soy sauce, oil consumption, chicken powder and sesame oil in a bowl, mix them 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.