What dishes with faster Aauto are easy to operate and unique in taste, and the whole family is scrambling to eat them? Fried beef with leek and bean sprouts: leek 1 bar, bean sprouts 1 plate, beef and mutton 1 piece, a little white pepper, cassava starch, soy sauce, salt and monosodium glutamate. Practice: Wash the beef and mutton, cut it into pieces, put it away, then shred it, add a little white pepper, cassava starch, soy sauce and oil, marinate it evenly for a while, then boil the oil in the pot and put the shredded beef in the pot until it becomes light.

After cleaning the bean teeth, drain the water, pour into the pot, stir-fry until it is broken, and stir-fry the bean sprouts quickly to keep them crisp and cool. After picking the amaranth, wash and drain the water, cut into pieces, put it in the pot, turn red, stir fry quickly and evenly, add a proper amount of salt and a little monosodium glutamate, stir fry again and turn off the heat.

Stir-fried chicken with asparagus Ingredients: 1 asparagus, 1 chicken breast, 3 pieces of garlic, 1 spoon of oil consumption, 1 spoon of salt, a little rice wine, soy sauce king, white pepper powder and a little cassava starch. Practice: wash asparagus to remove fibrous roots, cut asparagus into oblique sections, add water to the pot, drop two drops of oil and a little salt, add asparagus and soak it in water, blanch it for about 2-3 minutes, take it out, put it in cold water for cooling, and take it out to control water.

Wash and drain the chicken breast, cut it into mushroom beef, add a little rice wine, soy sauce king, white pepper and a little flour, mix well and marinate for a while, chop the fish paste, bring the wok to a boil, add a proper amount of oil, add garlic paste and stir-fry until fragrant, then pour the marinated mushroom beef into the wok and fry until cooked. Then add asparagus, stir-fry evenly, add 1 tablespoon sesame oil and teaspoon salt to taste, stir-fry twice and take out.

Medicago sativa mixed with shredded tofu: 400g alfalfa, soybean oil skin 1 slice, 2 dried peppers, 4 garlic slices, 2 tablespoons salt, 2 tablespoons vinegar, 2 tablespoons soy sauce, and pepper oil 1 tablespoon. Practice: Wash the alfalfa several times, control the moisture (alfalfa contains weeds), boil a pot of water, put the washed alfalfa vegetables in, cook for a long time, and take out the cooked alfalfa and cool it.

Cut the soybean oil skin into small pieces, stack them together and cut them into thin strips. Put the shredded tofu into the pot, cook it slightly, remove the beany smell and take it out. After the alfalfa cools, squeeze out the water, chop the dried chili, cut the garlic into hard grains, put the alfalfa and shredded tofu into a pot, add chopped chili and fish paste, heat the pot to a certain amount of oil, pour boiling oil on the chopped chili and fish paste to stimulate the fragrance, add a teaspoon of salt, pour in 2 teaspoons of vinegar, 2 teaspoons of soy sauce and 1 teaspoon of pepper oil, and mix well.