Beef balls and seaweed soup

Key foods: beef tendon balls, sea vegetables, water tofu, scallions, salt, white pepper, garlic paste, chewy beef tendon balls, seaweed soup They are all delicious. With such a combination, it is so happy to have a bowl for breakfast. The preparation time is short and the process is particularly convenient, just cook it. ?Specific method: 1. Boil water in a pot. After the water boils, pour in beef tendon balls and cook for 8 minutes. Then pour in water and cook for 3 minutes. In fact, fried tofu can also be used, each has its own taste. ?2. After the tofu is boiled, add the seaweed boiling water, and then add a small spoonful of salt or MSG. If you like garlic paste, you can add 1 tablespoon of garlic paste at the end and mix well. ?3. Just sprinkle some chopped green onion before serving. You can drink the soup directly and eat beef tendon balls. You can also finish the soup and eat the beef tendon balls with seafood soy sauce. If you can buy Chaoshan beef balls, Then you must try the classic combination of seafood soy sauce and beef tendon balls. A Chaoshan flavor will come to you. Stir-fried pork slices with green bamboo shoots

Ingredients: shredded pork; bamboo shoots; black fungus; minced ginger; minced garlic; wild pepper; 6 spoons of corn starch; salt (add as appropriate); 1 spoon of oil; 1 spoon of rice vinegar ;Chicken essence; 0.5 spoon of white sugar; Method: 1. First, use 3 spoons of corn starch to spread the meat slices evenly and desize. (Corn powder = 1 part tapioca starch 3 parts cold water) The battered meat slices can maintain the moisture of the meat slices and make them soft and tender when fried. The bamboo shoots are cut into shreds, the fungus is soaked and then cut into shreds. The onions, ginger, garlic, and wild pepper are all made at home and chopped into fine pieces. Boil oil in a pan and add sliced ??meat. 2. Warm oil and stir-fry quickly. Pour in a spoonful of oil. After the shredded pork is fried and colored, move it to one side of the large pot and pour in the minced wild sansho pepper. Stir-fry the onion and ginger together. 3 Fry over low heat until fragrant. Pour in a spoonful of rice vinegar and a small spoonful of white sugar and stir-fry. Add the green bamboo shoot slices and shredded fungus. Turn to red and stir-fry twice quickly. 4 Pour in the remaining gravy powder and make a thin gravy. Add a little chicken essence, stir well and then put it on the plate. Stir-fried razor clam meat

Food: Bamboo razor clam, hot pepper, ginger and garlic slices, winter rut, rice wine, salt, white sugar, white pepper, light soy sauce, oil, corn flour Method: (1) Bamboo Soak the razor clams in salt water for a while to let them spit out fine sand, then pick them up, cut them with scissors, and wash them cleanly. (2) Add cold water to the pot and bring to a boil. When the water boils, add rice wine, add razor clams and boil them for 5 seconds. If they are too cold, add chick mushrooms and boil them for 2 minutes. Remove them to a dish and set aside. (3) Then take out the razor clam meat and put it on a plate for later use. Prepare to smash the garlic, slice the ginger, cut the green onion into strips, and cut the pepper into shreds. (4) Prepare a bowl, add salt, sugar, pepper, light soy sauce, oil, corn flour and water and mix well. (5) Pour a small amount of vegetable oil into the pot, heat the oil, add onion and ginger and stir-fry until fragrant, add chicken mushrooms and razor clams, add a small amount of rice wine, stir-fry for 20 seconds, add winter squash and red pepper shreds, and add seasoning sauce while pouring. , stir-fry for 15 seconds and turn off the heat. (6) Take the pot and put it on the plate, it is delicious and delicious.