Gourmet Recipes Book practices are: stir-fried squid with broccoli, stir-fried beef with mushrooms, emerald cabbage buns, steamed abalone with vermicelli, and steamed yellowtail.

1, broccoli fried squid

Cut squid cut into small pieces, fungus into small pieces, broccoli into small pieces, ginger and carrots peeled and cut into thin strips; pot of boiling water, a few drops of oil, will be blanched into the auxiliary ingredients and fished out. Then put the squid into the blanch, as soon as you see the roll up immediately to fish out. Hot pan cold oil burst incense ginger, then the auxiliary ingredients into a little stir fry for a moment, and then the blanched squid also pour, put a little fish sauce and other seasonings, high heat and quickly stir fry for a few moments can be out of the pan.

2, mushroom stir-fried beef

Beef cut into thin strips, sliced mushrooms, Dutch beans will be next to the old tendons torn off, and then chopped onions; boil water and put a little olive oil, mushrooms and Dutch beans into the blanch, hot pan cold oil will be marinated beef into the sautéed brown that is sheng out; and then the pan add a little oil onion shredded, will be blanch Dutch beans and mushrooms into the stir-frying a few moments and add the appropriate amount of salt to taste and lastly, the blanch and mushrooms into the stir-fry a few moments and the blanch. Add an appropriate amount of salt to seasoning and finally add the oil over the shredded beef stir-fry over high heat with a little chicken essence or black pepper particles on it.

3, emerald cabbage package

Peel carrots and corn together with the processor and tender tofu a small piece of puree about 100 grams of meat into the pot with salt, chicken essence, cooking wine, sugar, soy sauce a little stirring vigorously; and then the appropriate amount of meat on the blanched and cooled cabbage leaves folded inward on both sides, rolled up into the emerald cabbage into the boiled pot of water and steam for about 5 minutes; Remove and pour off the excess juice, and then drizzle with a moderate amount of Yuzu Pepper Salad Dressing, refreshing and appetizing.

4, steamed abalone fans

Soak the fans, abalone with salt to wash the surface of the cut knife, prepare a little garlic add soy sauce sugar and sesame oil as well as a little cold water and mix well, poured on the abalone, put into the boiling pot of steam on high heat for 5 minutes or so can be.

5, steamed yellowtail

The black part of the fish inside the more to be well cleaned, and then cut from the abdomen (do not cut off) to add a little beer, salt, put a little onion and ginger marinade for 15 minutes; in the bottom of the plate put on the onion and ginger will be marinated fish open back facing up put good, put into the boiling pot inside the fire steam for 8 minutes into the last drizzle with soy sauce, and then burn hot oil poured on the once again stimulate the soy sauce and The last thing to do is to drizzle the fish with soy sauce, then pour the hot oil on to re-stimulate the soy sauce and green onion aroma, so that the fish flavor is more delicious.