Ingredients: loofah, dried bean curd, chopped pepper and olives.

Exercise:

1. Prepare loofah, dried bean curd, chopped pepper and olive vegetables.

2. Change the loofah and dried tofu into knives and put them in a bowl.

3. drizzle with chopped peppers and olives.

4. Steam in the pan until cooked.

Lotus root lion head

Ingredients: 350g pork stuffing, 320g lotus root, egg 1 piece, rape heart, medlar, onion, ginger, excessive oil and salt, 1 gram pepper, a small amount of starch, 2 teaspoons of oyster sauce, white sugar, chicken essence, cooking wine, light soy sauce and water starch.

Exercise:

1. Soak Zanthoxylum bungeanum with a small amount of warm water 10 minute, put the meat stuffing into the pot, and beat the soaked pepper water into the meat stuffing. Add a little starch and mix well. Then beat in the eggs and mix well in one direction.

2. Wash the lotus root (leave some for decoration) and cut it into pieces. Put the chopped lotus root into the meat and mix well. Add salt, sugar, cooking wine, soy sauce and oyster sauce. Chop onion and ginger, add them and stir well.

3. Take the extra stuffing in your hand and break it into meatballs with both hands. Pour excess oil into the pot. When the oil is warm, put the meatballs one by one, knead them one by one, fry them until the color becomes dark outside, and then take them out.

4. Leave a small amount of base oil in the pot. When the oil is hot, add ginger slices and onion knots, stir-fry until fragrant, then pour in meatballs and add salt, sugar, soy sauce and soy sauce. After the water boils, skim off the floating foam and simmer for 15 minutes until cooked. Add chicken essence and mix well.