gourmet group 978

2 tablespoons of starch, half a spoonful of allspice powder, 1 teaspoon of salt, 1 teaspoon of flour

1 egg, and mix well.

Wash Pleurotus ostreatus, add 1 teaspoon of salt, and soak in clear water for 15 minutes.

cover the Pleurotus ostreatus with a layer of paste, fry it in a pan with hot oil until it is slightly yellow, take it out, and then fry it again until it is golden.

sprinkle some Chili powder, and the parsley will be chopped and eaten.

add cooking wine to the flower shell in cold water, cook it and take it out.

Stir-fry shallots, garlic and onions with less oil. Add 1 spoon of bean paste, stir-fry red oil, pour in the flower nail and sauce, stir well, and collect the juice over high fire.

Sprinkle some chopped green onion and eat.

2 tablespoons of soy sauce, half a spoonful of soy sauce, 1 tablespoon of oyster sauce, half a spoonful of sugar, 1 tablespoon of starch, and add a proper amount of water to stir well.

cut pork belly into pieces, cook quail eggs, shell them, add cooking wine to pork belly in cold water, add pork belly to a hot pot and fry for oil, without adding oil, add rock sugar, melt until caramel color, pour pork belly and stir well.

pour four bowls of boiling water, add light soy sauce, oyster sauce, cinnamon with fragrant leaves and star anise, add onion, ginger and garlic, simmer for 3 minutes on low and medium fire, then pour quail eggs for 2 minutes, and collect the juice on high fire.

Slice beef balls into two sides, stir-fry minced garlic, add green pepper and celery, add beef balls, add a spoonful of soy sauce, a spoonful of oyster sauce and a spoonful of Chili noodles and stir fry.

2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, 2 tablespoons of tomato sauce, 1 tablespoon of oyster sauce, 2 tablespoons of sugar, half a spoonful of starch, and half a spoonful of salt. Add 1ml of water and mix well.

cut the eggplant into pieces, stir a spoonful of cornflour evenly, fry the bottom of the pot with less oil until golden, and add the fried eggplant before frying.

add the prepared sauce, collect the juice over high heat, stir-fry evenly, and sprinkle with chopped green onion.

marinate the fish fillets with onion and ginger for half an hour, steam the fish drum oil with soy sauce, and stir well with heated water.

steam the fish fillets for 1 minutes, then pour some water, take away the onion and ginger, pour in the sauce, add the shredded onion, pour in the hot oil and serve.

remove the head, shell and back of the shrimp, add a spoonful of cooking wine and Chili powder to shredded ginger, and mix well with appropriate amount of minced garlic and black pepper to marinate for 15 minutes.

Cook the butter until it melts, fry the shrimp until both sides change color, add a proper amount of dried chili, minced garlic and a little sugar, stir-fry 1 tablespoon of cooking wine evenly, sprinkle some parsley and break out of the pan.

shred the green beans, saute the garlic slices until fragrant, add the green beans and stir-fry until soft, pour in the sauce, stir-fry until cooked, and sprinkle with the dried Chili pieces.

sauce, one spoonful of soy sauce, half a spoonful of soy sauce, half a spoonful of sugar, a little salt, and half a spoonful of starch in a bowl of water.