First, the whole mushroom silver tip
Ingredients: mung bean sprouts100g, Flammulina velutipes100g, 5g of vegetable oil, a little salt, chopped green onion and monosodium glutamate.
Method:
1 Root mung bean sprouts and Flammulina velutipes and wash them.
2 put water in the pot, after boiling, put mung bean sprouts and Flammulina velutipes into the pot, thoroughly dry the water and set aside.
3 Heat the wok, heat the vegetable oil to 70% heat, add chopped green onion to stir-fry for fragrance, turn off the fire, add mung bean sprouts, Flammulina velutipes, refined salt and monosodium glutamate, mix well and serve on the plate.
Second, onion taro
Ingredients: taro 250g, vegetable oil10g, onion10g, a little salt, monosodium glutamate and fresh soup.
Method:
1 Peel the taro, wash it and cut it into small pieces, and cut the onion into inches.
2 When the wok is on fire, pour in vegetable oil and heat it to 60%. Add taro, stir fry, add salt and fresh soup, cook with slow fire, add monosodium glutamate and onion, and mix well to serve.
Third, the hot waist flower
Ingredients: pork loin 250g, Ma Tishuang 25g, green pepper 50g, vegetable oil 50g (actual consumption10g), bean paste 5g, cooking wine, sugar, monosodium glutamate, refined salt, Jiang Mo, chopped green onion and starch.
1 Wash the pork loin, cut the pattern with a straight knife without cutting, and then cut it into long strips; Ma Tishuang cut into pieces; Seed the green pepper, wash it and cut it into shreds.
2 Heat vegetable oil to 70% heat, add bean paste, ginger and onion, stir-fry until fragrant, then add pork loin and stir-fry until uncooked, then add cooking wine, shredded green pepper, water chestnut, refined salt, monosodium glutamate, white sugar and fresh soup, and finally thicken with water starch to serve.
Fourth, shredded beef with ginger
Ingredients: beef 250g, ginger 200g, garlic sprout 20g, pickled sea pepper15g, fresh soup 20g, vegetable oil 50g (actual consumption10g), bean paste 5g, refined salt, soy sauce, cooking wine, monosodium glutamate, watercress powder and baking soda powder.
1 beef is washed and cut into 2-inch (6.6 cm) long filaments; Peel ginger, wash it and cut it into filaments of the same length; Cut garlic seedlings into knots, soak sea pepper and cut into shreds.
2 Add baking soda powder, refined salt, cooking wine, bean paste water and bean powder to beef, and code it; In another bowl, add soy sauce, cooking wine, refined salt, monosodium glutamate, pepper, fresh soup and water bean powder, and make into a plan.
3. Heat the vegetable oil to 70% heat, stir-fry the shredded beef until it is cut off, drain off the excess oil, leave a small amount of oil in the wok, and add the chopped garlic and pickled sea pepper for several times; Pour in the juice, and when the juice is collected, you can take the pot and put it on the table.
Five, quail eggs in red sauce
Ingredients: 20 quail eggs, garlic10g, tomato sauce 50g, vegetable oil 50g (actual consumption10g), chopped green onion, refined salt, monosodium glutamate, sesame oil, sugar, fresh soup and water bean powder a little each.
1 After the quail eggs are cooked, peel off the eggshells; Pour the ketchup into a bowl for later use.
2 Mix refined salt, sugar, pepper, sesame oil, monosodium glutamate, fresh soup and water bean powder into juice for later use.
3 The wok is on fire, the vegetable oil is heated to 70%, the quail eggs are poured in, and the fried quail eggs are picked up when the skin is golden. Add a small amount of oil in the pot, stir-fry with tomato sauce, add ginger rice, garlic rice and chopped green onion, stir-fry until fragrant, and pour in the prepared juice. When the meter shrinks, pour in the fried quail eggs and stir them evenly before serving.