Materials:

Fresh shrimp 10, litchi meat 10, egg white 1 each.

Seasoning:

2 grams of salt, 3 grams of monosodium glutamate, 60 grams of broth, 5 grams of cooking wine and 5 grams of starch.

Making:

1. The materials are ready.

2. Remove the core of litchi, soak it in light salt water for a while, take it out, remove the head and tail of shrimp, remove the intestines of shrimp, size with 1/3 teaspoons of salt, 1/2 teaspoons of chicken essence, 1 teaspoon of cooking wine and 5ml of egg white, and marinate for 10 minute.

3. Curl the shrimps into lychee and make lychee shrimp balls for later use.

4. Cut the ginger into pieces and prepare the soup and water starch.

5. Heat the oil in the pot, add the ginger and saute.

6. Put the lychee shrimp balls into the pot face down, pour in the soup and simmer for a while.

7. Cook until the shrimp changes color, add appropriate amount of salt, and pour in water starch to serve!

Braised beef with sea cucumber and scallion

Raw materials: prepared sea cucumber150g, beef150g, Beijing onion 50g, red pepper 2g, and dried onion 2g.

Seasoning:

Salt 1 g, monosodium glutamate 3g, chicken powder 1 g, sugar 1 g, salad oil 50g, oyster sauce 1 g, soy sauce 1 g, soy sauce 1 g, and pepper 0.5g.

1, sea cucumber slices are about 3cm wide and 0.3cm thick, beef slices and ginger slices are sliced, Beijing onion is cut to 4cm, red green pepper is cut into small pieces, and dried onion is chopped into minced meat.

2. Put the pot into1000g salad oil when it is on fire, heat the oil to 90 degrees, add the chopped beef and sea cucumber until it is 70% ripe, and then drain the dry sea cucumber and beef oil for later use.

3. Put 50g of oil in a wok, then add the auxiliary materials and saute until fragrant, sprinkle with yellow wine, add the sea cucumber beef and stir-fry slightly, then season and stir-fry until cooked, and then thicken the sesame oil.