Mode 1
Ingredients: 4 pieces of soybean hull, Lai Xiang 10g, 400g of green onion, 400g of loofah, 200g of meat, 20g of Pixian bean paste, and appropriate amount of chopped green onion.
Exercise:
1. Wash fresh pork, cut into small strips, cut onion and towel gourd into strips, and cut shallot into strips.
2, put a small amount of oil in the pot, heat, stir fry with stockings and high heels, and you can get out of the pot.
3. Add oil to another pot, add chopped green onion after heating, then add Pixian bean paste, stir-fry Pixian bean paste, and then add stockings and high heels.
4. Cut the soybean oil skin for later use, add stockings and high heels, onions, cucumbers and coriander, and roll them up to eat.
Mode 2
Ingredients: 300g of shredded pork, 200g of soybean hull, oil, monosodium glutamate, 50g of yellow sauce, 50g of soy sauce, 50g of hot sauce, 50g of Pixian bean paste, loofah 1, and appropriate amount of shredded onion.
Exercise:
1, prepare four sauces, first put stockings and high heels on the plate.
2. After the oil is burned, you can put the onion in four sauces and then put it in appropriate water.
3, after boiling into a bubble, the basic viscosity is similar, put stockings and high heels, add a small amount of monosodium glutamate, and the juice is similar.
4. Prepare the northeast bean skin in advance, cut the bean skin in Jiangbei District into squares, cut the loofah into strips, and cut the onion into a small amount of silk.
5. Put stockings, high heels, cucumber strips and shredded onion on the soybean oil skin, wrap it, and turn it upside down to see that the soybean oil skin is light.