On Sunday, my mom and dad went to work overtime at the office, and I was alone at home. It was twelve o'clock and they were still not back, but my stomach was already singing, what to do? Third-grade students, it is time to learn to cook for themselves, so I decided to do it myself.
I took two cucumbers from the refrigerator, put them into the dish basin one by one to wash, ready to cut into slices. The slices were thin, thick, and uneven. I really don't want to do it anymore, think about it, or punch a bowl of instant noodles to eat, anyway, there is boiling water in the water fountain. But my mom always told me, "Fall down and get up again, you are still a winner." That sentence was ringing in my ears again at this time, so I picked up the kitchen knife again, carefully cut up, with the hand that pressed the cucumber a little bit back, a piece of thin and thick cucumber slices presented in front of my eyes. Strange, actually succeeded, I jumped three feet high, it seems, in the face of difficulties we can not bow down, really "where there is a will, there is a way." I put them into a plate, sprinkle some fine salt, pickled for a while, pickled, after the kill out of the excess water poured out, and put some sesame oil, vinegar, monosodium glutamate and other seasonings, stirring evenly, a "cold cucumber" is complete, taste, taste is really refreshing. At this time, mom and dad came back, I hurriedly end my "fruit of labor" for them to taste, they ate and praised: "This is the most delicious dishes we have ever eaten."
Ah, I'm so happy today! I learned to do my own cooking, and I will never have to worry about running out of food again. Although this meal is not comparable to the mountains and the sea, but I think it is more delicious than the mountains and the sea, because this meal is made by my own hands.
My specialty_500 words 2Fish soup, delicious and nutritious, is also my specialty. Almost every time, it is praised by my family.
Look, I'm going to cook fish soup again. To prepare the ingredients is very simple, to fishy ginger, garlic, flavorful tofu, bamboo shoots, green onions, the most important thing is to choose a crucian carp. First of all, the fish is processed, the ginger cut into slices, garlic peeled, the next step is the official cooking. The cooking process is roughly divided into two steps: frying the fish and boiling the soup. Frying fish is simple when the pan is hot, sprinkle salt (to prevent fish in the sticky pan), put oil, into the ginger, put the fish down, one side of the frying until golden can be turned over. The head of the fish is particularly fishy, to fry a little more, frying the fish out of the pan, the pan clean. I would like to emphasize that you can't put water in the soup immediately after frying the fish. Need to clean the oil in the pot, otherwise the fish soup is very greasy. Fry the fish, the second step is to boil the soup. First, put water into the pot, and when the water boils, add the fish, ginger and garlic cloves. When the water is boiling, add the fish, ginger and garlic cloves. Cut the tofu into cubes and add the bamboo shoots. Remember, you must wait for the water to boil before adding ingredients. Otherwise, the fish soup is just a thin soup. At this time do not cover the pot, medium heat for about ten minutes, soup color little by little to milky white. At this time into the salt, cover the lid, the fire is turned off to a small pot, until the tofu block seems to melt in the mouth before you can turn off the fire, will be poured into a bowl, and then sprinkled with chopped green onions, fish soup is complete.
Burned fish soup, color and taste, look at the delicious, they first tasted a mouthful, fishy taste, can say, this fish soup to all the ingredients unique flavor are collected, fish soup on the table, the family drank all the praise.
My favorite dish is so simple, delicious and nutritious.
My specialties_500 words 3
This year our vacation trip plan was ruthlessly broken by a sudden epidemic. During our stay at home, we were self-reliant and well-fed. I also learned a home-cooked dish - scrambled eggs with tomatoes - with the help of my mom.
First, I washed a tomato and cut it into small pieces on a plate. Then, I broke two eggs in a bowl, I picked up the chopsticks and quickly stirred like my mom, the yellow egg liquid as if by magic with the chopsticks flying up, so magical!
Everything is ready, I want to start scrambling eggs. I point on the small fire, the pan preheated, and then poured into the right amount of oil, and so the oil smoke, I hit the egg liquid into the pan, looking at the egg liquid slowly into the egg pancake-like, I quickly picked up the spatula back and forth stir fry, fried for a while, I will be out of the egg block sheng on the plate to spare. Next, I cut the tomatoes into the hot pan, I heard "crackling" sound, scared me immediately hide behind my mom. My mom told me that the tomato chunks had water in them, and the hot oil would splash when it met the water. I left the stove a small half step, holding the spatula carefully stir frying, afraid of splashing oil and water to themselves. Look at the tomato pieces gradually fried juice, I put the plate of egg pieces into the pan and stir fry, and then put a little salt, continue to stir fry, this time a burst of aroma came, and finally I sprinkled with chopped green onions. In this way, a plate of color and flavor of the tomato scrambled eggs on the success.
Now, my scrambled eggs with tomatoes has been done with ease, and this dish has become my signature dish. The "Chef Hu" on the line, students, you want to try my specialty dishes? The first thing you need to do is to get your hands dirty!
My favorite dish is the "vegetarian three fresh".
Today, I will introduce you to the practice of this dish. First of all, the green vegetables one leaf by one leaf, then worship two cabbage leaves, take two tomatoes and a small amount of onion, ginger, garlic and other seasonings.
First repair these dishes. Divide the thick gang under the bok choy in two; shred the cabbage leaves; tomatoes should be cut into slices; cut the green onions into scallions; cut the ginger into crushed foam; cut the garlic into triangles.
Everything is ready, open the hood, put the cleaned 'pot on the gas stove, turn on the fire, wait for the water to boil dry, pour peanut oil to put inside some peppercorns to fry, so that the flavor deep into the oil. When the oil is hot, fish out the peppercorns, and immediately pour in the green vegetables, remember, the vegetables must be covered with oil, otherwise the oil will spray out. I poured into the pot, "cha" sound, smoke from the pot rises up, can scare people a jump, I hurriedly use a spatula to turn a little, the smoke was only by the range hood to smoke away. Then put salt according to their own taste, at the same time the onion, ginger, garlic also put in, and so on the green vegetables become dark green when, you can put the green vegetables out, installed in the plate.
Then put the cabbage in a hot frying pan, fry almost when, put a small amount of tomatoes, use a spatula to cut the tomatoes into pieces, and then put some salt, put a small amount of sugar, put a little water, the cabbage, tomatoes fried all stick to the salt and sugar. When the cabbage has become a little red, serve it on another plate.
Finally, it's time to "make up" them: prepare a white plate. Put the greens in the bottom of the plate, the cabbage in the center, the tomatoes on top, and the orange petals on the sides of the plate for decoration.
My dish is like a green field with red and yellow flowers. Smell, the fragrance straight to the nose, taste tomatoes have cabbage flavor, cabbage has a green cabbage flavor, green cabbage has cabbage and tomato flavor. This is sour, sweet and salty, fresh and delicious, so people eat more and more love to eat. It is really color, aroma and taste, so people can not stop talking about it.
Listen to my introduction, you must want to do a plate, then we will compare to see who does well.
The Spring Festival is here, the family came to a lot of guests, mom prepared a sumptuous dishes to entertain the guests, I'm a good helper of mom, not only wash the vegetables, choose vegetables, but also personally cook a dish I most hand - that is, the potatoes fried shredded pork.
I took out two potatoes, washed and peeled, and then cut into thin slices, why cut thin it, because thin slices are easy to cook, soft, very crisp.
Turn on the induction cooker and heat the oil in the pot. First put the cut meat into the shredded meat, by the shredded meat on the water, poured into the hot oil, spattered a lot of oil stars, scared me quickly back to hide. However, this time can not be careless, if you do not stir-fry, the meat is easy to fry, so I drummed up the courage to take out the spatula and stir-fry, shredded meat when the color of red, just put into the frying pan instantly became white, surrounded by a myriad of bubbles, a layer of white mist. After a few minutes of stir-frying and adding soy sauce, the meat turned brown and the air was filled with the aroma of meat. Hey, almost , I put the potatoes into the pot, at this time, I urged my mom to quickly give me a bowl of water, I poured the water into the pot, this time, the potatoes can be slowly stewed.
You may think it is strange, I fried vegetables how not to put salt ah. That's because I'm afraid of just put salt burst oil star, now put the water is not afraid. I put some more chicken essence and natural. In general, the natural is a barbecue seasoning, in fact, frying with a little natural will make the dish flavor more delicious, this is my original delicious Oh.
Just like this stew for a few minutes, you can turn down the fire, chattering a piece of potato taste, because the meat put early, as long as the potato is cooked, the meat must be cooked.
When the stew was done, I served it on a plate. The shredded meat and potatoes glistened with oil, and the aroma went straight to my nostrils, making my mouth water.
"Serve!" As soon as my specialty dish was served, it won the praise of the whole family.
Today, after school, hungry "gurgling" I rushed home, found the house empty, nothing cooked food, I rummage through the box half a day, found that there are tomatoes and eggs in the refrigerator, there, I'll do my favorite --- tomatoes and scrambled eggs. I'm going to make my favorite - scrambled eggs with tomatoes.
I went through the preparation step by step in an organized manner. First of all, wash the tomatoes, remove the skin. Then cut the tomatoes into cubes and put them on a plate. Then beat the eggs into a bowl, put a little salt, and quickly and evenly mix in one direction. Finally, you should also prepare the chopped green onions.
Preparation work done that should be fried, I unscrewed the gas stove, started the fire, I took a pan on the gas stove, I poured a little oil began to fry tomatoes. I took out the freshly cut tomatoes into the pot, a hot air out, but also from time to time issued a "ZiZi" sound, a lot of oil from the pot jumped out. I put the lid on the pan so that the oil could only fall inside the pan. When I heard no sound, I lifted the lid and turned the tomatoes over and over again with a spatula. When the oil was 70% hot, I poured the eggs into the pan and quickly scrambled them, scrambling them into pieces and serving them in a bowl. Then pour oil into the pan, still burned to 70% hot, put the chopped green onion into the pan, wait for the chopped green onion to stir fry the flavor, then put the tomatoes also put in, quickly stir fry. Stir fry for two or three minutes and then put the eggs in, the main thing is to put the seasoning, salt, chicken essence, sugar. Finally drizzled with sesame oil, out of the pan on the plate.
Ah! Tomato scrambled eggs are done, you see the tomatoes bright red, eggs golden, the color is really attractive! Eat a mouthful of sweet with salty, salty with fragrant, fragrant with acid. This is really a dish of color and flavor of the dish ah!
My specialty_500 words7Speaking of my specialty, it is not tomato scrambled eggs. Today let me show you a hand.
First of all, prepare the ingredients: two large and red tomatoes, four large eggs. Because the skin of the tomato is not good, so I first gently cut the tomato a cross, and then put into a large bowl, with just boiled water poured on top, soaked for a while, only to see the skin of the tomato, like a flower cracked, it is very easy to peel off the skin. After that, cut the tomatoes into pieces. Next, I put the egg on the side of the bowl gently knocked a knock, two hands a rake let the yolk and egg white into the bowl, and then began to use chopsticks to stir, be sure to quickly and accurately, until the yolk and egg white stirred together.
The ingredients are taken care of, now you can start frying. I wait until the pan is dry before putting oil, otherwise the oil will splash out and burn people. When the oil is hot, pour the eggs in, and cut them into pieces when frying. The scrambled eggs were beautifully golden. When the eggs are done, take them out of the pan and set them aside. Next, continue to put the oil fried tomatoes, stir fry a few times, and vigorously press out the juice, so that the flavor. Fried for a few minutes, and finally scrambled eggs into the tomatoes, stir-fry, add some salt, sprinkle a small amount of green onions, so a colorful and flavorful tomatoes scrambled eggs on the pot, smell good ah!
When I ate dinner, my fried dishes were appreciated by the whole family, the first to be eaten. Mom also gave me a thumbs up and said, "My son is awesome, you can be a chef in the future." I heard the heart of the heart, don't mention how happy! This is my specialty - tomato scrambled eggs!
My specialty_500 words 8Saturday noon, suddenly came a phone call: "Hello? Today you cook rice." Mom, I cook today? Geez! No one is cooking today, so I had to answer "Oh!"
I usually like to cook, but I don't have a lot of experience. I'm going to make my specialty today - scrambled eggs with tomatoes.
I first prepared the materials, I took out the eggs and tomatoes from the refrigerator, I used a knife to cut the skin of the tomatoes out of the four slits into the hot water, ten minutes later, I put my hand in the water, and then there was a scream: "Ah! So hot ah!" The tomatoes seemed to laugh at me and said, "Haha! The water is hot, you can't catch me!" I thought, "I'm not stupid, I'll just pour out the water!
I took out the tomatoes, to cut the tomatoes, tomatoes, although very soft but very naughty, everything, it shooed, and ran away, oops how always move ah! Do not be impatient, take your time. One can not, then two, three, four times, the will, where there is a way, surely in my efforts to finally cut a good.
The next step is to fry the eggs, which is my specialty, but I'm not so good at stirring the eggs. I'm not so good at beating eggs, but I'm not so good at whisking eggs. I poured oil on the pan, "Zip, zip, zip!" I was excited and nervous as I watched the oil splash up. Mr. Oil was angry and furious, luckily I was smart enough to avoid it. I poured the eggs into the pan and they cooked right away, I thought to myself: can I flip them? I think it's ready. I flipped it, well just right. I poured the tomatoes in and tossed them, it was exhausting. With the salt, it was so flavorful! That day I ate tomatoes scrambled eggs did not have any left, because it was so delicious!
Mom ate my cooking and praised me, my heart is sweeter than honey.
My specialty_500 words 9"Mom, where do I put the star anise?" Came my voice from the kitchen. "On the second shelf in the cabinet on the left." Mom replied. "Oh! I see." I was concocting my specialty - braised beef.
I first ginger slices, garlic pat flat, green onions cut into sections, peppercorns, dried chili peppers, Chenpi, star anise leaves and so on to put a small bowl of spare, all ready, I will open the stove to boil water, "guldon guldon" water a while on the boil, it's like a naughty child, blowing bubbles in the pot. I picked up the wash and cut the beef into the pot, beef seems to be very afraid of heat, into the pot immediately came to a big "face", beef from the beginning of the blood red, turned light brown. I picked up the spatula and put the beef into a bowl to drain.
I restarted the pot, the clean beef and spices, together with the pot stir fry, not long, a strong flavor came, "Wow! What is so fragrant?" Dad asked curiously. "Secret." I couldn't help but be happy, and I did it more vigorously. Then I will salt, water and old soy sauce poured into the pot to boil, beef and as if, began to adapt to the temperature of the pot, and changed into a bright red dress, beautiful, and then put the beef into the pressure cooker to stew.
Beef stewed about half an hour, I started the pot and pour the oil, put the garlic in, garlic in the hot pot dancing happily, I cut the radish into the pot beforehand, stir fry, and then the pressure cooker in the stewed beef poured into the pot, cover the pot lid, high fire boil, slowly adjusted to medium heat, twenty minutes past, in the beef before the juice, I added green onions, stir fry a few times, Braised Beef is finally! The success has been accomplished! I will do a good job of braised beef into a large dish to go out, the flavor, with the aroma of ten miles is not too much. Mom tasted a piece, "Ouch! I can't help it! It's really delicious! Beef tender, the flavor is not inferior to five-star hotels!" Dad hurriedly clamped a piece of mouth, "good good, I can not imagine that our family has a little god of cooking oh!" Dad also gave me a thumbs up.
Eating their own specialty dishes - braised beef, the heart of the beautiful, inexpressibly happy. I think: eating with their own labor for food is this mood!
My specialty_500 words 10"Mom! Come back soon! I want to give you a surprise!" "Haha, what surprise?" "Come back soon, come back soon!" "Okay, okay, got it!" Today is Saturday, I decided to give my hard-working mom a surprise!
While my mom was still on the road, I hurriedly took out the eggs, beat them into a bowl, and whisked them clockwise until they didn't feel solid. Then pour the oil in the pan, preheat, pour the eggs into the pan, immediately stir fry with a spatula, and the fire can not open too much, this step is very critical, because the fire is too big will fry the eggs scorched. Toss a little bit cooked, put into the dish, the eggs are finished.
Then take out the tomato, cut it into pieces, be careful here! You can't cut into your hands, cut it into triangles. Cutting well into the pot can be, and so have the tomato juice, the eggs also poured in, and then stir, put a little sugar, and then add a little salt, soon the eggs become golden, let the golden eggs into the sweet and sour tomato juice, you can go out of the pot! I think this look is comparable to the food on TV!
"Mommy Mommy, go wash your hands! Here comes the surprise!" "Did you make this? I said proudly, "That's for sure!" Mom savored my surprise - scrambled eggs with tomatoes and said, "Mmm! How did you make it so delicious?" "Ugh, mom, don't underestimate me!"
"How's that? I'm awesome!" I said proudly. "Hm! Awesome awesome! Admirable admirable!" Mom praised me as she ate my scrambled eggs with tomatoes. Dad couldn't wait, living like a greedy cat with his mouth watering, and said, "From now on, this will be your specialty!" "Right! This is my specialty - scrambled eggs with tomatoes!"
A penny for every labor, a penny for every harvest, only after hard work, can reap the joy, and lazy people can never enjoy.
My specialty_500 words 11
Today, I am going to do a specialty dish, that is, scrambled eggs with tomatoes.
Do it, start cooking, I first took out of the refrigerator inside the two bought ahead of time and big, red tomatoes, washed with water under the tap, pick up the chopper everything, and red and bright tomato juice slowly flowed out, see me crave a little bit want to eat a mouthful of tomatoes cut a piece of a piece of tomatoes, like a small crescent moon.
Next, I brought three eggs, gently knocked on the edge of the bowl, the two hands of a rake orange yolk and transparent egg white flow into the bowl, in the bowl with a little salt, take the chopsticks up and down constantly stirring, until the egg white and yolk and together. Next began to stir fry, I first add some oil to the pan, only to hear the pan issued a 'squeak' sound, scared me not dare to pour the eggs into the pan, my mother saw me a little scared, and hastened to say to me: "As long as you are careful on the line, do not be afraid to cook is so. " Listen to my mom's words, I bravely poured the eggs into the pot, and then the eggs bulged, like a big, round cake, scrambled eggs golden yellow, beautiful!
Next to the pan and then pour some oil, put some chopped onion and ginger with oil frying for a little while, and then put the ready tomatoes into the pan, about three or four minutes of frying tomato juice fried out, and then just scrambled eggs and tomatoes together in the pan, and then add a little sugar and salt, so that a plate of fried eggs with tomatoes is completed. Finally, the dish into the plate, a colorful and fragrant tomato scrambled eggs is done.
I put the fried dishes on the table, and then loaded with a bowl of white rice, please mom to taste my handiwork, mom ate a bite on the face of a smile and said: "My son is awesome, the dishes are really delicious, you can be a chef in the future ah!" I heard the heart of the heart, like eating honey as sweet.
My specialty_500 words 12Today is Sunday, I want to give my mom to do a nutritious lunch, do what? Let's make steamed eggs with sea cucumber!
I first prepare the ingredients: salt, eggs, sea cucumber, warm boiled water. After the material is ready, and then wash the sea cucumber, sea cucumber black, body full of thorns, with the water soaked large soft, as if a large caterpillar. Then I cut it into small pieces, beat three eggs in a bowl and mix it well, but I accidentally dropped an egg on the ground, I felt that it was too difficult to cook, cooking is not to be sloppy. I put the chopped sea cucumber into the mixed eggs, put water, salt, and finally put it into the pot to steam for fifteen minutes. After fifteen minutes, the fresh sea cucumber steamed egg is done, mom and dad are praised me to do well, I myself also tasted delicious.
This time I not only learned to cook, but also know that only hard work will be rewarded.
Sun Jia
Today my mom taught me to make a dish called fried celery, I immediately went to learn how to do fried celery.
First of all, the celery leaves picked clean, the celery rod washed clean, the celery cut into thin strips into the plate, ready to cook, open the gas, light the fire, pour oil into the pot, and so the oil is hot and smoking the celery into the pot, the pot put out the sound of pops pop pops pops pops pops, I held the frying spatula up and down, celery in the pot shiny oil, not long after the addition of an appropriate amount of salt, wine, etc., with a frying spatula to continue to turn up and down a few times, and the spatula to continue to turn up and down a few times. spatula continue to turn up and down a few times, and then add an appropriate amount of monosodium glutamate stir, a plate of fragrant fried celery can be out of the pot.
Subsequently, I used chopsticks to clip a small taste, feel the flavor is good, the heart complacent, and then I let my mom and dad tasted it, they all said I do fried celery is really delicious, I'm really happy ah!
My specialty_500 words 13Chinese dishes are so fancy that they look mouth-watering. During this special winter vacation, I learned a specialty dish - scrambled eggs with tomatoes.
How to make a mouth-watering tomato scrambled eggs? Ingredients are the most important, I think the tomatoes should be large, bright red skin, glossy, underneath the green fruit, smell a light fragrance. Eggs are the best choice for their fresh taste and attractive color. The green onions should be fresh and small. Although the ingredients are simple, the flavor is wonderful.
The ingredients are ready, the following to do it. I first cut the top of the tomatoes into crosshairs, and then put them in a large bowl, and then pour boiling water into it, and then put the tomatoes to one side, and began to beat the eggs. I cracked the eggs gently and let them flow into the bowl, stirred them with chopsticks, and they glowed beautifully under the light. At this point I peeled off the skin of the tomatoes and cut them into suitable sizes. I also chopped the green onions and set them aside.
First, turn on the liquefied petroleum gas switch, pour a little oil into the pan, and gently pour the egg mixture into it. Just listen to the "sizzle" sound, the egg quickly expanded, with a spatula stirred, while it is still tender and smooth into the bowl. Then, put a little more oil, the onion into the pan fried flavor. At this time, the tomatoes into the pan, stir fry a few times, until the tomato soup out of the egg into the pan and stir fry together. A burst of flavor comes to the nose. The tomato soup with the golden eggs, the smell is more and more good. Finally, I put some salt in it, served on the plate, it is done.
A plate of fragrant tomatoes scrambled eggs on the table, the family ate after all the praise. This is my specialty!
My specialty_500 words 14
Since I learned the article "Stir-Fry" in the text, I always want to try it when I come home.
That day, I finished my homework early and finally gave myself this chance to show off my skills. I'm going to make a plate of my favorite vinegared potatoes.
I first put a mixed body is muddy potatoes in the sink clean, and then more skillfully take the peeler to the potato peeling, potato is very disobedient, in my hands slippery and greasy always want to escape, but it is too little to see me, three times, I pressed it on the board, and then picked up a sharp knife, carefully cut it into a piece of thumb-sized diced beans, cut vegetables for fear of knife cut in their hands, holding the knife, and then the knife, the knife, the knife, the knife and the knife, the knife. The first thing you need to do is to get your hands on a knife and cut it in your own hands.
The next step is to start frying. First open the gas valve, and then light the stove, put the frying pan on the stove, and so the frying pan preheating, pour peanut oil to cover the bottom of the pan, not long, the oil nuisance, I was nervous, thinking: I just the first time to fry, the pan will not want to explode, right? Hurry to put in the chopped scallions, that nuisance screaming oil, scrambling to jump up, is not too hot, all want to escape from the pot? The scallions are gradually browning, and the whole kitchen is drenched in a thick aroma. I put the potatoes into the pot, one hand gripped the pot handle, one hand with a wooden spatula to them back and forth stir-fry, and so they are heated, I added soy sauce, wine and vinegar to continue to stir-fry, sour flavor came out, I added a small spoon of salt, the potatoes out of the feast, a great success!
Eating their own vinegar potatoes is really delicious ah, the heart and a kind of joy, this is what adults often say: do it yourself, the rich food it.
I have a favorite dish of my own. I have a specialty of my own - shredded potatoes with green peppers!
Do you know the steps to make this dish? Then please look down!
The first step is to find a large potato, then give it a comfort bath, then shred it, and you're done with one part of it.
The second step, and then find two or three green peppers, clean, and then "pluck" off its hair, cut into pieces, "OK".
The third step is the key to delicious - fried vegetables! I sent the green pepper and shredded potatoes into the "stage", opened the gas fire, they are with the spatula "dance", fried for a while, put some salt inside, continue to stir-fry, fried for a while, I carefully use the spatula to dial up the top of the green pepper and potato, if there is juice underneath, then it is ready to be fried. If there is juice underneath, then you can continue to stir fry, if not, sheng a little bit of water, pay attention, not too much, according to the amount of juice to decide ......
Fry for a while, if you're not sure whether to stir fry, you can use chopsticks to clip some to taste, if cooked, you can rise to the plate. If you have less strength, what should you do? Here's one way to do it: use a spoon (chopsticks work too) to scratch the leftovers together one by one, send them into a spatula, and then have the spatula deliver them to their destination - a plate.
I put my handmade green pepper and potato silk on the table, I saw my family members are like a greedy cat, especially my brother, his eyes staring at the green pepper and potato silk, his mouth is straight down, really "drooling down three thousand feet, suspected that the Milky Way fell nine days" ah! I put the shredded green pepper and potato on the table, and said in the old-time restaurant owner's voice: "Please savor it slowly!" As soon as the words were finished, I was looking forward to their words, my brother couldn't wait to take a bite, chewing carefully, and then he said with immense surprise: "Yo! Not bad ah! The outside flavor and tenderness, so that people's appetite, you learn this from who ah?" I smiled mysteriously and answered him, "Confidential!"
What is your specialty? And how did you make this specialty dish?