Bean skin roll material: shredded ham; Water-soaked auricularia auricula silk; Hair shredded mushrooms; Onion leaves; Onion, salt, shredded green pepper; Shredded carrot; Soy sauce, white sugar seasoning; Monosodium glutamate, water starch method: 1, cut all the stuffing into silk. A piece of soybean oil skin is divided into four parts, and each part is cut into three pieces. Scallion leaves (salted) are blanched in hot water. 2. Smooth the soybean oil 5min, fold it into various fillings, cut off the extra parts on both sides, tie it firmly with onion leaves, and send it to a boiling wok for 5 minutes. 3, put the pot on fire, pour in the appropriate salad oil heat, put it in the mixed bowl juice (soy sauce, salt, chicken powder, white sugar, glutinous rice powder), and pour it on the steamed bean skin roll.

Prepare pork tripe stewed with fresh mushrooms in advance: 200g pork tripe, crab mushroom, Pleurotus ostreatus, ginger slices, more than half of pepper, more than half of pepper, 0/5g wild pepper, 2g onion, ginger, edible salt, 2g chicken powder 1 0.5g white pepper. There are many kinds of Pleurotus ostreatus. After cleaning, cut off the roots, then cut them into thin slices and put them in a basin for reservation. Ginger slices are cut into rhombic slices. 2. Put the shallots on the plate and cut them into horseshoe pieces, and put them together with ginger pieces. More than half of the peppers and more than half of the peppers, after removing the seeds, cut them into silk and put them on the plate for reservation. Peppers and peppers are mainly used for color. Cook 200 grams of pork tripe, slice the thick area into pieces and then cut it into thick shreds for later use.

3. Take wild pepper15g, cut it into sections, and put it with onion and ginger for reservation. After the food is ready, everyone directly blanchs the crab-flavored mushrooms and Pleurotus ostreatus, boil the water in the pot, and pour in the crab-flavored mushrooms and Pleurotus ostreatus. 4. Add a spoonful of edible salt, which can improve the bottom taste of the crab-flavored mushrooms and Pleurotus ostreatus. After soaking in water for 30 seconds, you can pour out the crab-flavored mushrooms and Pleurotus ostreatus and drain the water for reserve. Next, we gradually cook, consume oil in the pot, add onion, ginger and wild pepper, stir-fry quickly, and stir-fry until fragrant. 5, pour into the pig's belly, quickly stir-fry twice, stir-fry until the onion fragrance. Add appropriate amount of cold water, pour in crab mushroom and Pleurotus ostreatus, and simmer for one minute. Next, we will gradually season, adding 2g of edible salt, 5g of chicken essence powder1.5g, and 5g of white pepper powder1.5g, and then mixing with a spoon to melt the seasoning. 6, simmer for a while, when the pot is fast, pour in the shredded green and red peppers. The green and red peppers don't have to be stewed for a long time, just 20 seconds. Finally, pour sesame oil on it, and you can get out of the pot and set the plate.

Stir-fried organic cauliflower with fresh shrimps Raw materials: organic cauliflower, ginger, garlic, half a shrimp, soy sauce, salt and cooking oil: 1, fresh shrimp 1,35 yuan per catty, just 10 yuan, preferably fresh. 2, shrimp, shrimp and shrimp use scissors to cut the gun open, be sure to save, shrimp skin, can increase calcium. Cut onion and ginger. Wash the cauliflower and cut it into pieces. 3. Tim the amount of water in the pot and put the cauliflower in water for later use. Put some cooking oil in the hot pot restaurant, and saute the onion and ginger. 4, put the shrimp in the pot and fry until the color is slightly fried, and the youth is not old. Add cauliflower and mix well. Add half a teaspoon of soy sauce. 5, put it in a small bowl of water, cover the pot and simmer, just a little bit, so it is easier to digest and absorb, because boiling water has boiled cauliflower, it doesn't take long to stew. 6. When the cauliflower becomes soft, you can add half a spoonful of salt to the pot when the soup is dry. Fresh and delicious home-cooked stir-fry is well done, and the color and aroma are full of nutrients.