The first course: delicious mushroom rape bag

Ingredients: about 440g of rape, about 250g of mushrooms, sesame oil, salt, sugar and oyster sauce.

Practice:

1, wash the small rape, blanch it in boiling water for half a minute, then take it out, quickly cool it, squeeze out the water and chop it.

2. Wash the mushrooms, cut into small pieces, and stir-fry in a pot until soft.

3. Squeeze the chopped rape into water again, put it in a basin, and add the softened diced mushrooms.

4. Continue to add 2 spoonfuls of sesame oil, half a spoonful of salt, half a spoonful of sugar and a few drops of oyster sauce to the basin, mix them evenly, cover them with plastic wrap, and put them in the refrigerator for about 1 hour, so that the fillings can blend with each other and cool thoroughly.

The second course: steamed stuffed bun with shredded white radish

Ingredients: radish 1 root, shallot 1 handful, 2 tablespoons of Chili noodles.

Practice:

1, white radish washed, peeled and rubbed into filaments; Blanch in boiling water for 2 minutes and then take out.

2. Add a little soda to chopped green onion and mix well to prevent discoloration.

3. Heat the oil in the pot, reduce the heat, and add 2 spoonfuls of Chili noodles to fry the fragrance.

4, then pour in shredded radish and stir fry evenly, then add some soy sauce and salt to taste.

5. After turning off the fire, add chopped green onion and stir fry evenly; Our white radish stuffing is ready.

The third way: spicy bean sprouts vermicelli steamed stuffed bun

Ingredients: bean sprouts, vermicelli, fat foam (not necessary, add some to make it more fragrant), bean paste, soy sauce.

Practice:

1, pinch off the bud tips of soybean sprouts, wash them, and chop a little for later use; Soak the vermicelli in advance until soft and thorough, and chop it.

2, prepare a little fat powder (nothing can be used, just add more oil, but put some fat will be more fragrant).

3. Chop two spoonfuls of bean paste, and prepare Jiang Mo and chopped green onion.

4. Heat the oil in the pot, add the minced meat and fry the fat oil, and pour in the minced ginger and onion to stir fry.

5. Add tofu sauce and stir-fry red oil, then add soy sauce to taste.

6. Add chopped bean sprouts and vermicelli and stir fry evenly.

The fourth way: spicy tofu steamed stuffed bun

Ingredients: tofu 1 block, shallot 1 small handle, half a bag of pickled mustard tuber, pepper noodles 1 spoon, half a spoon of Chili powder, and pepper 1 small handle.

Practice:

1 Wash the tofu, cut it into small squares, blanch it in boiling water for 2 minutes, then take it out and put it in a big bowl.

2. Continue to add chopped green onion, 1 tablespoon of Chili noodles and half a spoonful of Chili powder into the big bowl.

3. Heat the oil in the pot, add the pepper granules and fry them, then turn off the fire and remove the pepper.

4. Pour the pepper oil on the pepper noodles while it is hot, and then stir well together.

5. Finally, pour the diced mustard tuber into the basin and stir well together, and our tofu stuffing will be ready.