Ingredients for Braised Fish Nuggets in Tofu Skin: Fried small fish; cauliflower; tofu skin; green bamboo shoots; garlic; green onion; small red pepper (do not add); hot sauce (do not add); light soy sauce; Method 1. Use clean water to support bamboo shoots

Soak and set aside; wash the cauliflower and tear it into florets; mince the garlic and cut the red pepper into sections; heat the pot, add a little oil, when the oil is hot, add the garlic and red pepper and saute until fragrant; add the cauliflower;

Add the bamboo; 2. Stir-fry twice quickly and add the fish body; when the fish changes color slightly, add 1 tablespoon of hot sauce; stir-fry until evenly colored, add a tablespoon of light soy sauce; stir well and add water to cover the food 2

/3 position; bring to a boil, reduce to low heat and simmer for about half an hour, add lettuce slices; simmer again until the sauce gradually reduces, then turn off the heat.

Ingredients for stir-fried beef slices with green bamboo shoots: 500 grams of green bamboo shoots, 200 grams of beef and mutton, 1 spoon of light soy sauce, 15 grams of rice wine, 2 dried chili peppers. Method 1. Peel the green bamboo shoots and cut them into fluffy shapes, wash and cut the beef and mutton into thin slices.

Chop the dried chili pepper. 2. Soak the tender beef in light soy sauce and rice wine for about thirty minutes. 3. Heat oil in the pot, put the tender beef into the pot, and stir-fry for about 1 minute. 4. Remove the tender beef from the pot.

Remove from medium and set aside 5. Then pour the shredded lettuce and dried chili peppers into the pot and stir-fry for about 2 minutes. 6. Place the fried green bamboo shoots on the bottom of the plate, and place the tender beef on top of the green bamboo shoots.

It is a satisfying and appetizing dish, delicious vegetarian food, and a great meal. Grandpa and grandma are rushing to eat it.

Ingredients for stir-fried shredded lotus roots: lotus roots, vinegar, garlic, dried chili peppers, peppercorns, oil, light soy sauce, green onions, salt, oil, green and red peppers Method: 1. Wash the lotus roots and cut them into thin strips, and boil water in a pot.

Pour the shredded lotus root into water, put a spoonful of white rice vinegar in the water to make it black, boil for one minute, then remove and set aside; cut dry chili into strips; mince garlic; mince green onion; cut green and red chili pepper into thin strips; 2. Heat oil

Sauté garlic paste, dried chili peppers, peppercorns, shredded lotus root, green and red chili peppers in a pot until fragrant; 3. Add oil, light soy sauce, and salt and stir well, sprinkle with chopped green onions, stir well, and serve.