Fried meat with magnolia slices: raw materials: magnolia slices 300g, appropriate amount of meat slices, 2 red peppers, 1 garlic sprout, monosodium glutamate, soy sauce, broth and vegetable oil. Practice: cut Flos Magnoliae into thin slices; Wash and shred garlic sprouts and peppers for later use. Stir-fry Flos Magnoliae in an oil pan, add shredded pepper, soy sauce and monosodium glutamate to taste, and add a little water or broth to continue stir-frying. Stir-fry sliced meat and bamboo shoots until cooked, and finally sprinkle with shredded garlic and stir-fry.
Crucian carp: raw materials: 3 crucian carp, egg 1 piece, garlic sprout 1 piece, vegetable oil, starch, watercress, sweet noodle sauce, soy sauce, sugar, cooking wine and salt. Practice: wash and chop crucian carp; Cut the garlic seedlings into sections. Pour vegetable oil into the pot and heat it to 50% to 60% heat. Hang the fish pieces with starch and egg paste and fry them in a pot until golden brown. Leave the bottom oil in the pot, pour in the watercress and stir-fry until fragrant, add the crucian carp pieces and stir-fry, then pour in the sweet noodle sauce, soy sauce, sugar, cooking wine, etc. Finally, add garlic sprouts and stir fry a few times.
Stir-fried shredded garlic: raw materials: dried bean curd 100g, 50g leek and garlic sprout, and proper amount of vegetable oil, soy sauce, sugar and salt. Practice: Wash leeks and cut into sections; Wash the garlic seedlings and cut them into sections obliquely. Wash and shred dried bean curd, blanch and drain, and serve. Heat the vegetable oil in the pot, add the dried bean curd and garlic sprouts, and stir-fry until it tastes good. Finally, add leeks and stir well. Serve it on a plate.