1, sweet and sour lotus root cake

(1) old lotus root a section; whole wheat flour, JinguLi oatmeal moderate; ginger, black pepper a little; brown sugar, ginger juice a little; parsley leaves a little; JinLan soy sauce paste a little.

(2) Rub lotus root, chop ginger, add oatmeal, flour, celery and mix well, then roll and press flat.

(3) Pour a little oil into a pan and fry the lotus root cakes over medium heat, then turn the heat to medium-low and fry until both sides are golden brown.

(4) Add water, brown sugar, ginger juice, rice vinegar and Jinlan soy sauce paste into the pot and boil over high heat.

(5) Then add the lotus root cake, simmer on medium heat for two minutes, reduce the juice on high heat, plate and sprinkle with sesame seeds, garnish with mint and you're done.

2, green onion beef

Raw materials: beef 500g, a large onion, a little garlic.

Practice:

(1) Beef sliced, put the egg white, cooking wine, old soy sauce, marinate for ten minutes, add starch and cooking oil;

(2) After the pan oil is hot, stir fry half of the shredded green onion and garlic. Add beef and stir-fry until nine mature, add remaining scallions, soy sauce, salt, chicken powder, white pepper and sesame oil. Stir fry and remove from the pan.

3. Springtime

(1) 1 spring bamboo shoots; 1/3 gluten; 1 apricot mushrooms; half of red pepper; a little cilantro, salt, vegetarian oyster sauce.

(2) spring bamboo shoots sliced and blanched in salted water, gluten with a knife to cut thin slices, you can also hand tear.

(3) Slide the apricot mushrooms cut with a knife, pan fry in a little oil to golden brown on both sides, set aside.

(4) In a pan, add a little oil and sauté the ginger, then add the bamboo shoots and stir-fry, then add the almond mushrooms and gluten and continue to stir-fry.

(5) Finally, add salt, sugar, brewing soy sauce, vegetarian oyster sauce, cumin powder (can not be put), quickly stir fry pan, sprinkle cilantro can be.