How to make enoki mushrooms with scallion oil and steps 1. Wash the enoki mushrooms and blanch them in a pot of boiling water.

Remove from cold water and drain.

2. Put 2 spoons of vegetable oil and 1 spoon of sesame oil in the pot, heat until 70% hot, pour on the chopped green onions to make green onion oil and set aside.

3 Take a small bowl, add vinegar, light soy sauce, salt, soup and MSG to make a juice.

(The ratio of vinegar to light soy sauce is 2:1) 4. Pour on the enoki mushrooms.

Then add scallion oil.

Mix well and then sprinkle with wolfberry seeds.

Steps and methods of making Kung Pao Tofu: 1. Prepare materials.

Dice the old tofu, wash and cut the green and red peppers into pieces, fry the peanuts and set aside.

2. Heat oil in a pan, add tofu cubes and fry until golden brown.

3. Put the green and red pepper pieces into the oil pan and drain them together with the tofu to control the oil.

4. Heat the oil in the original pot, add the peppercorns and saute until fragrant, remove the peppercorns, then add garlic, ginger, and Pixian bean paste and stir-fry until fragrant.

5. Pour in the pre-mixed sauce and stir well (chopped green onion, minced ginger, light soy sauce, cooking wine, white sugar, water starch, salt, chicken essence).

6. Pour in the tofu, green and red peppers, and peanuts and stir-fry evenly.

Ingredients for stir-fried cowpeas with eggplant and green pepper: 1 long eggplant, 1 green pepper, 1 small red pepper, 4 cowpeas, 200 grams of garlic, 4 cloves of garlic Seasoning: 4 tablespoons of olive oil (60ml), 1 tablespoon of light soy sauce (15ml), 1/2 teaspoon of sugar (3g)

1/2 teaspoon of salt (3 grams) Method: 1) Wash the cowpeas and cut into 1 cm long pieces.

Cut the green pepper into cubes and slice the small red pepper.

Peel and slice garlic.

Remove the stems from the eggplant, wash and cut into 2 cm dice.

2) Pour olive oil into the pot, heat over high heat until 70% hot, add diced eggplants, stir-fry for 3 minutes, wait until the eggplants become soft and cooked, then remove.

3) If there is no oil left in the pan in which the eggplant was fried, pour some more. When the heat reaches 40%, add the garlic slices and stir-fry for 3 minutes before adding the garlic slices and stir-fry for 3 minutes.

Stir-fry the green and red peppers for 20 seconds, and finally return the fried diced eggplants to the pot.

4) Pour in light soy sauce, add sugar and salt, and stir-fry evenly.

Mushu meat, black fungus; dried day lily; pork loin; cucumber; green onion; egg; cooking wine; soy sauce; salt; sesame oil; starch; sugar; water starch; Method and steps 1: Soak the fungus and day lily in cold water for 1 hour respectively.

Wash after soaking.

Tear the fungus into pieces by hand and cut the yellow flower into segments.

Slice green onions.

Brush the cucumber and cut into diamond-shaped slices.

2 Cut the pork tenderloin into thin slices, mix with cooking wine and starch, and marinate for 5 minutes.

Beat the eggs, add a little water and a few drops of cooking wine.

3. Pour oil into the pot, heat it over high heat until it is 70% hot, pour in the egg liquid, quickly spread it with a spatula, stir-fry and then take it out.

Pour oil into the pot. When the oil is hot, add green onion slices and sauté until fragrant. Add pork tenderloin slices and stir-fry until they change color. Add fungus slices and yellow flower segments and stir-fry for a few times. Add soy sauce, salt, sugar and a little water.

Continue to fry for 2 minutes.

5 Pour in the eggs and cucumber slices, stir-fry evenly, and then pour in water starch to thicken it.

Ingredients for braised pork that is not oily or greasy: pork belly, Huadiao wine, rock sugar, carrots and chives. Method: 1. Choose pork belly with many layers as the best. Cut the meat into mahjong-sized pieces, and then soak the meat pieces in cold water.

And add half a cup of Huadiao wine.

1. Beat 3 carrots into juice and set aside.

2. Place a lot of scallions on the bottom of the wok, spread the meat pieces on the scallions and pour the carrot juice on top of the meat. Finally, add Huadiao wine to cover the meat. Bring to a boil over high heat, then reduce to low heat and simmer for 2 hours.

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3. Stew for 2 hours, then turn on high heat and add rock sugar (1 tael of sugar for 1 pound of meat) to the meat. Open the lid and turn it constantly to prevent sticking. Steps and methods for steaming seabass: 1. When packing the fish, you can put the fish

Cut the backbone to prevent the fish from deforming due to shrinkage of the bones after steaming.

2. Marinate the fish with cooking wine and a little salt for a while, then sprinkle with shredded ginger.

3. Spread the shredded green onions evenly on the fish (add to the fish belly, mouth and bottom of the fish).

4. After the water in the steamer boils, add the fish to the pot.

Steam for 6-7 minutes, turn off the heat, and use the residual heat in the pot to "steam" for 5-8 minutes, then remove from the pot immediately.

5. Mix the steamed fish soy sauce and appropriate amount of water in a pot and bring to a boil.

6. Pour out the water in the plate and pour the hot seasoning into the plate.

7. Sprinkle green onions.

8. Finally, heat the oil and pour it over the fish, then sprinkle with red pepper and garnish.