Food preparation

Ingredients: 3 shrimps, 2 oily tofu, 20 grams of fish balls, 20 grams of bean sprouts, 4 boiled eggs1/,0/00g of rice flour100g, a little crispy red onion, 2 slices of nine-layer pagoda leaves and 3 slices of pepper.

Seasoning: 1 .30g of dried shrimp, 3 chestnuts, 6 scallions, 4 garlic, ginger 1 small pieces, 0//2 tablespoons of dried citronella, 4 red peppers, 2 tablespoons of curry powder, 2 tablespoons of shrimp paste, 2 cups of chicken soup, and coconut milk/kloc-.

Production step

1, the seasoning 1 is mashed with a blender (a little salad oil can be added). Slice the oil tofu for later use.

2. Heat the pan, add a little oil, stir-fry the seasoning 1 until fragrant, then add the seasoning 2, and turn to medium heat. Always stir the soup to avoid burning. After boiling, add grass shrimp, tofu slices and fish balls to cook, then add rice flour to cook, and put them into a bowl after cooking. [ 1]

3. Boil the bean sprouts until cooked, put them in a bowl, put 1/4 boiled eggs in, and finally sprinkle with crispy red onion, nine-story tower and pepper slices.

Practice 2

Food preparation

Fine rice flour 1/2kg cabbage, a little carrot, a little mushroom, a few shrimps 1 two pork 1 two waters, four cups of soy sauce, two tablespoons of pepper 1 teaspoon of sesame oil, a little minced garlic1teaspoon.

Production step

1, soak the rice flour until soft, and shred the cabbage, mushrooms, pork and carrots for later use.

2. Take the oil pan, saute the mushrooms and shrimps until fragrant, add shredded pork, shredded cabbage, shredded carrot and seasonings (except minced garlic), stir fry together, add 4 cups of water and continue to boil.

3. Stir-fry the soaked rice noodles in the soup to make them evenly colored. After about ten minutes, stir-fry on low heat until the water is dry, and then take off the pot.

4, when eating, sprinkle some bean sprouts, and then pour a little marinade and minced garlic.