Sauce-flavored tea tree mushroom Food: 500g of tea tree mushroom, about 80g of pork belly, one each of green and red pepper, 2 slices of ginger (single head of garlic), half of Pixian bean paste, 1 spoon of dark soy sauce, 2/3 spoon of sugar, method: 1. Clean the tea tree mushroom

Solve it, drain and drain 2. Shred the ginger, cut the garlic into slices, cut the green and red peppers into strips, and slice the pork belly. 3. Bring the wok to a boil and pour a small amount of oil. Heat it up to 50% heat and stir in the pork belly until it turns yellow.

4. Pull one side of the stir-fried pork belly, add onion and ginger and stir-fry until fragrant.

Add tea tree mushrooms and stir-fry for 3-5 minutes, add large and small spoons of Pixian bean paste, stir-fry evenly for 5, simmer for a few minutes, turning once in the middle.

Tea tree mushrooms can be stir-fried to produce enough water, so there is no need to add additional water.

Then turn red, add red and green and stir well.

Seafood steamed tofu food: 2 pieces of water tofu; appropriate amount of fresh shrimp; appropriate amount of green pepper; appropriate amount of chili pepper; appropriate amount of green onion root; appropriate amount of salt; appropriate amount of light soy sauce; small amount of chicken powder; appropriate amount of cooking oil; Method: 1. Put the shrimp

Put in boiling water and cook for 30 seconds, remove and set aside fresh shrimps.

2. Cut the water tofu into thin slices and put it on a plate.

3. Cut the green and red peppers into shreds, cut the green onions into shreds and soak them in a bowl for a while.

4. Sprinkle appropriate amount of salt evenly into the water tofu, add fresh shrimps, pour it into a pot of boiling water and steam for 10 minutes. Throw away unnecessary water after boiling the pot.

Ingredients for sweet and sour pork loin: pork tenderloin, white sugar, wheat flour, rice wine, white sesame seeds, light soy sauce, vinegar, vegetable oil, salt. Method 1. Cut the tenderloin into 0.5 cm thick and large areas, and chop lightly with a flower knife

, cut into long strips and put into a bowl, add rice wine, salt, white pepper, light soy sauce, beat in an egg white and mix well, mix with half and half tapioca starch and wheat flour and set aside; 2. Mix tomato sauce, white sugar, white

Rice vinegar, tapioca starch, and water are mixed into a sauce for later use; 3. Place the wok in the middle and heat it up. Add vegetable oil and bring it to a boil when it is 60% hot. Put the battered meat into the pan and fry for about 1 minute, then scoop it out; 4. Wait until it is 60% hot.

When the water temperature rises to 70% hot, fry for another 1 minute, remove and drain; 5. Leave the bottom oil in the pot, pour the fried juice into the pot, cook until thickened, add the meat cubes to the pot, and quickly stir-fry

Vegetable pot.