Cooking steps: (1) Stir 200 grams of flour with boiling water, stir the rest with cold water, and then knead two pieces of flour into a ball for later use.
(2) beef is washed and chopped, cabbage is washed and chopped, and water is squeezed out; Wash coriander and cut into powder; Chop onion and ginger for later use.
(3) Put the beef into the pot, soak it in soy sauce for a while, stir it in one direction with chopsticks, and add a proper amount of water while stirring. Stir until it becomes thick, add salt, monosodium glutamate, chopped green onion, Jiang Mo, chopped coriander and sesame oil, and stir well. Finally, add the chopped Chinese cabbage and mix well to make stuffing.
(4) Rub the hot dough into strips, pull it into 40 flour agents, flatten them one by one, roll them into round skins, put them into stuffing, wrap them in jiaozi, put them into drawers, and steam them in cages for 15 minutes.
Diet 2: Raw materials: pork tripe 500g, coriander 100g, chopped green onion 25g, vegetable oil 25g, sesame oil 5g, refined salt 5g, monosodium glutamate 1g, cooking wine 5g, pepper 2g, vinegar 15g, garlic slices 10g, and edible alkali.
Cooking steps: (1) Break pork belly with a knife, add refined salt and vinegar, rub it up, wash it, soak it in cold water, put it in a basin, add alkali and cook it until it can be penetrated by chopsticks, and soak it in warm water for half a day after taking it out. Wash in cold water and cut into thin stomach shreds. Wash coriander and cut into long sections.
(2) Put the wok on fire, add vegetable oil, heat it, add 5g shredded onion and shredded ginger, add shredded belly, add cooking wine, 1 small bowl of soup and the remaining refined salt, monosodium glutamate and pepper, and after the soup is finished, add shredded onion, garlic slices and coriander, add vinegar and sesame oil, and stir well.
Diet 3: Ingredients: 500g cooked eel, 25g cooked ham, 50g winter bamboo shoots, a little coriander, 60g vegetable oil, sesame oil 15g, soy sauce 15g, 3g refined salt, 3g monosodium glutamate, cooking wine 15g, 2g pepper, a little vinegar and starch water 65438.
Cooking steps: (1) cut the cooked eel into long sections and then tear them into strips; Shred winter bamboo shoots and ham; Put soy sauce, cooking wine, refined salt and monosodium glutamate into a small bowl, and add water starch to make sauce; Shred onion, mince ginger and garlic, wash and chop coriander for later use.
(2) Put the wok on fire, add the base oil, heat it, add shredded onion and ginger and stir-fry until fragrant, add the winter bamboo shoots and stir-fry until fragrant, put the eel in a colander, drain it with boiling water, stir-fry it evenly with the winter bamboo shoots, pour in the sauce, stir-fry it quickly over high fire, pour in a little vinegar, and plate.
(3) Dig a pit in the middle of the eel with a spoon, put the shredded ham and minced garlic in the pit, then boil sesame oil, pour it on the shredded ham and minced garlic, and sprinkle with pepper and coriander.