The leeks mixed with cold dishes are cleaned and cut into two categories: leek heads and leek leaves. Put shredded pepper, a small amount of white sugar, a proper amount of salt and monosodium glutamate into a small plate, and then pour in a spoonful of soy sauce.
Oil consumption in the pot, add a small amount of pepper and fry until fragrant. After frying, pour pepper oil into the bowl and mix well for later use. Bring water to the boil in the boiling pot, pour in a spoonful of oil and a spoonful of salt, first put the leek head in the pot to soak up water 1min, then put the leek leaves in the water to soak up water for 30 seconds.
Put the blanched leek in cold water to reduce the temperature. After the ambient temperature is reduced, fish it up, drain it and put it in a bowl. Pour the fried oil into the bowl and stir it to taste. Then you can serve it on the plate.
Stir-fried and dried leeks, after cleaning, cut them into long sections of about 5 cm, separate the leek head from the leek leaves, clean the dried beans and cut them into strips, and prepare garlic paste and millet spicy rings in advance for use.
Take out the pan and add oil. When the temperature is hot, pour the dried bean curd into small pieces. Pour the dried bean curd into the oil and fry until the surface bubbles. Add garlic paste and millet spicy rings, and stir-fry evenly to give a fragrance.
Put a spoonful of soy sauce, oil consumption and tapioca starch in a small plate, add a proper amount of salt and monosodium glutamate, add a little cold water and mix well, then pour it into the pot and stir-fry until the dried beans are completely wrapped in the juice. Pour the leek head directly into the pot, stir fry quickly for 30 seconds, then pour the leek leaves into the pot, stir fry until raw, and then turn off the heat and put them into the plate.
Remove the old leaves from roasted leeks, clean them and string them with bamboo sticks, with ten sticks in each string. Peel one garlic and make it into garlic paste with a garlic puller. Pour the right amount of cooking oil into the pot, pour the garlic paste into the cold pot, stir-fry the fragrance gradually, and then pour it into the bowl.
Prepare half a bowl of chopped flowers, a spoonful of bean paste and pure honey in advance; Small spoonfuls of black and white pepper and spiced powder, one spoonful of spiced powder and Chili noodles, and a proper amount of salt. Pour it into the fried garlic oil and stir it into the marinade of leek. Heat the wok, oil it, put the leek in the wok, brush it with a layer of oil, slowly bake it over medium heat, coat it with dipping material while baking, turn it over for 2 minutes, brush it and bake the other side, and then take it off after baking both sides.
Fried squid with leek should be washed and cut into long sections of five or six centimeters for later use. After washing leek, cut into development sections as well, and prepare ginger slices, ginger foam, garlic pieces and onion pieces in advance for later use.
Boil the pot with water, put the ginger slices into the pot, add two spoonfuls of rice wine, pour the squid into the water for 30 seconds, and drain the water. Heat the oil in the wok, add chopped green onion and garlic and stir-fry until fragrant. Stir-fry the squid quickly for one minute with a strong fire, pour in a spoonful of soy sauce and a spoonful of oil consumption, add a spoonful of white pepper and a proper amount of salt, and stir well to taste. Pour the leek into the pot, stir-fry it for a minute, and then turn off the heat and put it into the plate.
400 grams of flour filled with raw eggs and leeks, put a little yeast, pour cold water to synthesize flour and ferment until it has a honeycomb shape and moderate hardness. In addition, soak the vermicelli soft and chop, clean and chop the leek, take three eggs and sprinkle with salt, stir-fry and chop for later use.
Put the eggs, sweet potato vermicelli and leek into a pot, pour in two spoonfuls of oil-consuming soy sauce, add a teaspoon of white pepper powder, a spoonful of spiced powder and a proper amount of salt and monosodium glutamate, mix well, pour in two spoonfuls of sesame oil, and stir to lock the moisture in the stuffing.
Divide the dough into dough of similar size as fist-making, grind it into a bigger chaotic skin, put it into fried stuffing, wrap it tightly, and then roll it or grind it into cakes.
Heat the wok, pour in two spoonfuls of vegetable oil, put the stuffing cake in the wok, fry it slowly over medium heat, and it can be turned over after about 2 minutes. After all the sides are fried golden brown, it can be taken down and put into a plate, and it can be eaten after a little cooling.
Chop off the old part of the leek, clean it and cut it into long sections evenly. After cleaning the bean sprouts, add a little salt to the boiling water, pour in the bean sprouts, blanch them 10 second, immediately pick them up, and put them in cold water to reduce the temperature to repair the crisp and refreshing feeling. Cut the tenderloin into pieces, and prepare some chopped green onion and garlic in advance.
Take a spoonful of rice wine and smoked tenderloin, add one tablespoon of white pepper and one tablespoon of edible salt, marinate evenly for 5 minutes, put a little cold water into the meat, and then pour a spoonful of cassava starch and a teaspoon of oil to catch evenly.
Pour oil into the wok, bring to a boil, add onion and garlic to stir-fry until fragrant, pour the marinated meat slices, and stir-fry quickly until the color fades. Stir-fry the shredded pork and put it in the leek section, stir-fry for about 20 seconds, pour in the bean sprouts, add two spoonfuls of oil consumption and the right amount of salt and monosodium glutamate, stir-fry quickly and evenly, and then serve.