A selection of 34 dishes to recommend

I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!

Slimming Vegetarian Vegetables with Winter Gourd

Prepare ingredients: winter gourd, pepper, green onion, coriander, salt, water starch, soy sauce, and vinegar.

Practice steps: 1. Peel the wax gourd and cut it into small pieces, mince the onion, and mince the coriander;

2. Put oil in the pot. When the oil is hot, add Sichuan peppercorns and stir-fry until the peppers change color, remove them, add chopped green onions to the fried peppermint oil, stir-fry until fragrant, add winter melon and stir-fry until The surface becomes shriveled and slightly browned, add salt, soy sauce, add a small bowl of water, cover, turn to low heat, simmer until the winter melon becomes almost transparent, and cook in vinegar;

3. Add dry starch with water to make wet starch, pour it into the pot, tick a thin slice of winter melon and coat each piece of wax gourd with juice, sprinkle with minced coriander while it is hot, or add a few drops of sesame oil to eat.

oily tofu

Ingredients: 1 piece of tofu, 30g of red oil, 2g of salt, 1 pine egg, 30g of coriander, 20g of chives, 15g of soy sauce, 1g of monosodium glutamate, 2g of sugar

practice:

1. Carefully take the tofu out of the box, cut into large pieces and put them on a plate.

2. Dice the preserved egg and place it on the tofu.

3. Dice coriander and chives and sprinkle on tofu.

4. Adjust the seasoning into juice and pour it on the tofu.

Loofah Egg Soup

Ingredients: 1 egg, 1 loofah, 1 teaspoon salt, 800ml water

practice

1. Peel the loofah and cut it into pieces, pour water into the pot, and pour the loofah pieces into it

2. Cover the pot and boil the water in the pot

3. After the water boils, pour in the beaten egg liquid, cook until the loofah becomes soft, add salt to taste (eat it in summer, no oil, light)

Sauce burnt radish

Ingredients: 1 radish, pork belly, sliced ​​onion and ginger, steamed fish with soy sauce, soybean paste, salt

practice

1. Wash the white radish and cut it into a hob shape, and cut the pork belly into small pieces

2. Blanch the radishes first, then put them in the pot with cold water. After boiling the pot, add a little salt and remove the cold water for about three minutes.

3. Put a little oil in the pot and stir-fry the pork belly to get the aroma and oil, then add onion ginger, soybean paste, steamed fish and soy sauce

4. Add an appropriate amount of hot water to the pot, add the radish, and collect the juice on high heat for about 7 minutes.

Stewed Pork Ribs with Pickled Cabbage

Materials: Northeast sauerkraut, pork ribs (recommended to use backbone, with plenty of meat and nibbling head), ginger, aniseed, green onion, soy sauce, salt, chicken essence.

practice

1. Wash the spine and put it in a pot of cold water. After the water boils, skim off the blood to make the spine cleaner.

2. Add cold water to another pot, add the boiled backbone, at the same time add onion, ginger, aniseed and a little soy sauce. After the fire boils, turn to medium heat and continue to simmer for about an hour.

3. After the ribs are boiled, add a little salt, at the same time add the sauerkraut and simmer, simmer for 30 minutes on low heat, turn off the heat and add chicken essence!

dry pot baby dish

Ingredients 2 dried spiced tofu; 180 grams of pork belly; 1 baby cabbage; 50 grams of fresh tea tree mushroom; 8 grams of dried shrimps; 10 dried red peppers; 1 green garlic; 5 slices; 2 tsp salad oil; 1/2 tsp salt; 1 tbsp red bean paste; 1 tbsp soy sauce; 1 1/2 tsp sugar; 1/4 tsp chicken essence; 1 tsp sesame oil

practice preparation

Cut the pork belly into thin slices, cut the tea tree mushroom into two pieces, cut the dried tofu into strips, cut the outer large piece of baby cabbage into two pieces, and cut the inner small piece into pieces. Soak the dried shrimps in cold water for 10 minutes, separate the garlic into white, and cut the garlic into small pieces. Garlic cut into large pieces, ginger slices thinly

Put salt in the pot, boil the oil until the water boils, put in the baby cabbage and blanch it for 1 minute.

Put the blanched baby cabbage in a mesh sieve and press lightly with your hands to drain the water

Heat 2 tsp of oil in a pan, add pork belly slices and fry over low heat

Stir until the meat is cooked, add garlic and ginger and continue to stir-fry until the meat turns light yellow

Add dried shrimp and fry until fragrant, add red oil bean paste and fry red oil

Add dried bean curd and tea tree mushroom and continue to stir fry until cooked

Add garlic white, soy sauce, sugar, chicken essence, sesame oil to taste

Finally, add the simmered baby cabbage and green garlic and stir-fry evenly.

Put 1 tablespoon of oil on the dry pan and add 1 tablespoon of oil to the cold oil, add Chinese pepper, red pepper and fry until fragrant

Then add the fried baby vegetables, etc., cover and simmer for 1 minute, then move it to a dry boiler.

Dried cauliflower

1. Cut the cauliflower into small pieces and wash them;

2. Put two dry peppers and saute until fragrant, and stir fry the cauliflower;

3. Add salt, soy sauce or oyster sauce and stir fry, add a small spoon of broth;

4. Add MSG and sesame oil out of the pan.

Fried Crispy Bones

Ingredients preparation: pork crispy bones, star anise, ginger, garlic, cinnamon, white kombu, bay leaves, garlic sprouts, thirteen incense, green onion, red pepper ring, salt, chicken essence, cooking wine, oyster sauce, thirteen incense, monosodium glutamate

Practice: 1. After the pork crispy bones are cleaned, put them in a pot of boiling water and simmer with water, then put them into the pressure cooker, add ginger slices, star anise, cinnamon, white kombu, bay leaves, green onions, salt, chicken essence, cooking wine and A suitable amount of water, put on fire and press for 7 minutes before taking it out. After cooling, take it out and cut into thin slices.

2. Put an appropriate amount of oil in a clean pot, first add ginger rice, garlic rice and pork crispy bone slices and sauté together, then add red pepper rings, garlic sprouts, salt, oyster sauce, thirteen incense, chicken essence and monosodium glutamate, stir-fry until the flavor is out Plate the pot and it's done.

Oyster Sauce Garlic King Oyster Mushrooms

Preparation of ingredients: king oyster mushroom, garlic, wire pepper, red pepper, oyster sauce, monosodium glutamate, water starch, salt and oil

Practice: 1. Mince garlic, chop line pepper and red pepper, set aside; clean king oyster mushrooms and scrape off surface impurities.

2. Cut the king oyster mushroom into round slices with a thickness of about 0.8cm; then cut the king oyster mushroom with a cross knife to make it beautiful and help absorb the flavor of the seasoning.

3. Put oil in the pot, when the oil temperature rises by 50%, add the king oyster mushrooms and fry until both sides are golden brown and slightly coke.

4. At this point, pour in minced garlic, chopped chili peppers, and chopped red peppers and stir-fry together to get the fragrance; add a little water, and thicken with water starch.

garlic white meat

Ingredients preparation: garlic paste, salt, pork belly, soy sauce, cooking wine, ginger, sugar, vinegar, tomato sauce, Laoganma

Practice: 1. Slice the ginger, wash the pork belly and put it in the pot, add ginger slices, cooking wine, vinegar, and salt to taste, cook the pork belly thoroughly, remove it and put it in ice water to cool, control the water after cooling and set aside.

2. Put the garlic paste + tomato sauce + Laoganma + cooking wine + salt + vinegar into the pot to make the garlic paste for later use. Cut the meat into slices and put it on the plate and pour the homemade garlic paste on it.

Stir-fried King Oyster Mushrooms with Green Capsaicin

Preparation of ingredients: green peppers, king oyster mushrooms, soy sauce, garlic cloves, dark soy sauce, appropriate amount of salt

Practice: 1. Cut the green pepper into thin strips or thin slices. Wash the king oyster mushrooms, cut into thin strips, and cut into strips for better flavor. Dab the garlic cloves to peel and dice. Add some cooking oil to the hot pan. When the oil is hot, add the chopped garlic and saute until fragrant.

2. After the garlic is fragrant, add the chopped green peppers and stir fry, add a little salt, let the green peppers taste and dehydrate.

3. When the green peppers are slightly broken, add king oyster mushrooms and stir fry over high heat. Add salt, and light soy sauce to taste. A little old soy toning. After the green peppers and king oyster mushrooms are all broken, add a little chicken essence and stir-fry evenly.

Black fungus with green onion

Material: black fungus, chives, garlic, salt, vegetarian stock

Practice 1. Cut the onion into sections, and then separate the onion and green onion leaves

2. After pouring oil into the pot, turn on medium-low heat, put in the shallots, fry until the shallots are golden brown, remove the shallots when the shallots are strong

3. Put minced garlic in the pot, pour in the soaked black fungus and stir fry for 1 minute

4. Pour in a little vegetable stock, stir fry for 1 minute

5. Sprinkle salt and green onion leaves and stir fry evenly.

Drunken Ribs

Material: 500g fresh ribs, a little minced garlic, a little salt, a little salt, a little bit of coarse sweet potato powder, a little bit of minced shallot, a little pepper, a little cooking wine

practice:

1. Soak the ribs in water for one hour to remove the blood, drain the water, add salt, pepper and cooking wine to marinate for more than half an hour

2. The marinated ribs are evenly coated with coarse sweet potato powder

3. Put oil in the pot (more, to cover the ribs), 6-7 into the oil temperature, put in the ribs and fry them on medium heat, (turn over in the middle to avoid burning the bottom), and finally open the fire to the oil temperature of 9 Fry quickly until golden brown and take out

4. Put it in the sauce while it's still hot, mix well, cover with a lid, and marinate for a few minutes.

5. Seasoning sauce: 2 tablespoons of raw soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of sugar, 2.5 tablespoons of aged vinegar, a little white pepper, a little sesame oil, chicken powder, cooking wine, minced garlic, minced shallots

taste fat sausage

Material: 350 grams of raw pig intestines, 100 grams of garlic, 100 grams of spicy millet, 30 grams of garlic sprouts, ginger slices, and appropriate amount of green onion strips

Seasoning: 20 grams of Rimba spicy fresh dew, 5 grams of chicken powder, 5 grams of sesame oil, 50 grams of water

practice:

1. Wash the raw sausages, marinate with 50 grams of water, ginger slices and green onion strips for 1 hour, remove and rinse.

2. Put the raw sausages in the oil and fry them until golden brown. Sauté 100 grams of garlic, 100 grams of spicy millet, and 30 grams of garlic sprouts. Put in the sausages, use 20 grams of Jinba spicy fresh dew, and 5 grams of chicken powder. gram, 5 grams of sesame oil, seasoning and stir-fry evenly.

Minced Garlic Chopped Peppers

Material: sixtie, garlic, chopped pepper

Method: 1. Heat oil in a pot, add minced garlic and saute until fragrant

2. Pour in the scallops, stir fry until the shell changes color

3. Add chopped pepper, stir fry for a while, then pour in water and cover the pot and cook

4. Wait for the sixties to open the shell, then you can~

Stir-fried Sauerkraut with Spicy Chicken Thighs

Practice: 1. Soak the sauerkraut slices to remove some sour and salty tastes and remove them to control the water.

2. Marinate the chicken legs with salt, cooking wine, sugar, and light soy sauce for 15 minutes.

3. Heat oil in a hot pan and fry garlic, ginger slices and spices until fragrant, add chicken thighs and stir-fry, add cooking wine, sugar, light soy sauce, and garlic chili sauce and continue to stir-fry for 15 minutes.

4. Add sauerkraut and stir-fry for 5 minutes. Sprinkle in the spicy millet, and serve with chopped green onion.

Homemade Tilapia

Ingredients: tilapia, spicy bean paste, garlic, minced ginger, green onion, soy sauce, vinegar, sugar, cooking wine, salt, starch, oil

Practice: 1. Clean the fish first, cut 3 knives on both sides of the fish, and apply salt inside and out.

2. Heat oil in a frying pan, add the fish, fry for 2 minutes on each side, and drain.

3. Leave the base oil in the pot, saute ginger, garlic and bean paste until fragrant.

4. Add sugar, soy sauce, vinegar and cooking wine, add appropriate amount of water and bring to a boil.

5. Put in the fish, cover the pot, cook for 10 minutes, and remove the fish from the plate.

6. Boil the soup in the pot, add onion and water starch, cook until the soup is thick.

7. Pour the soup over the fish and sprinkle with chopped green onion.

Spicy Fried Snails

Ingredients: snails, dried peppers, pepper, watercress, pickled ginger, garlic, pickled peppers, cooking wine, monosodium glutamate, salt, sugar

Practice: 1. After buying the snails, put them in clear water for 3 days, and change the water once a day. Cut off the buttocks with scissors, wash them, remove them, and drain the water.

2. Pour an appropriate amount of oil into the pot, add Chinese peppercorns, fry until fragrant, remove and discard.

3. Heat the oil in the wok until it is 80% hot, and pour in the snails.

4. Then add ginger, garlic, pickled pepper, and watercress and fry until fragrant.

5. Add some salt and a little sugar and stir well.

6. Add coriander, dried chili, cooking wine and stir-fry until fragrant.

7. Add an appropriate amount of water, submerge the snails, cook on medium heat until the water is almost dry, brighten the oil, add a little monosodium glutamate and mix well, you can start the pot.

Tiger Skin Spicy Eggplant

Materials: long eggplant; green pepper; tomatoes; chives; garlic; ginger; vegetable oil; salt; starch; sugar;

Practice 1. Wash the eggplants and cut them into long strips, sprinkle with a little flour and mix well, wash the green peppers and remove the seeds;

2. Wash the onion, ginger and garlic, cut the tomatoes into small pieces, mix the starch with water evenly, heat the pan with cold oil, heat 80% of the oil and add the eggplant and pepper, fry on high heat until the eggplant and pepper are soft, remove and drain the oil;

3. Leave the bottom oil at the bottom of the pot, add onion, ginger and garlic and stir-fry until fragrant, add tomato pieces and stir-fry until water is divided into pieces, add water, salt and sugar to boil, add water and starch to boil, add eggplant and pepper and stir-fry evenly.

Tea tree mushroom roasted tofu

Ingredients: 200g tofu, 300g tea tree mushroom, oyster sauce, salt, ginger, 1 green pepper, 1 carrot

Practice: 1. Soak tea tree mushrooms in light salt water, wash and set aside;

2. Green peppers are cut into diamond-shaped slices, carrots are sliced, and tofu is sliced;

3. Heat the oil in the pot, then add the tofu slices and fry until golden brown on both sides. Dish out;

4. First saute the ginger, add the tea tree mushrooms; then add the green peppers, carrots and tofu, stir-fry evenly;

5. Add oyster sauce and appropriate amount of water, stir well together, then slowly simmer over low heat until it tastes delicious, then add a little salt to taste.

Tiger green pepper

Ingredients: 6 green peppers, 2 tablespoons of oil, 1 tablespoon of soy sauce, 2 grams of salt, 1 tablespoon of sugar, 2 tablespoons of vinegar, and 2 cloves of garlic.

Steps: 1. Wash the peppers, cut off the stalks, and scoop out the seeds with a small spoon.

2. If the pepper is longer, you can cut it in half. If it is relatively small, you can lightly scratch some small mouths on the surface, which will be more delicious.

3. Chop the garlic into minced garlic. Combine soy sauce, balsamic vinegar, sugar and salt in a bowl to make a sauce.

4. Put oil in a frying pan, and heat it up to 40 to 50% over medium-low heat. Place the dried green peppers in the pot. It is necessary to turn over from time to time and lightly press the green pepper with a spatula, so that each side of the pepper can be heated evenly and fry it into tiger skin.

5. Heat the pan with cold oil, add minced garlic and sauté until fragrant, pour in the prepared sauce, stir fry and heat until it boils.

6. Pour the fried green peppers into the pot and stir to taste. When the soup is thick, you can take it out of the pot. If you like the sauce to be thicker, you can add a little water and starch.

Steamed beef

Ingredients: 350 grams of tender beef, 90 grams of steamed rice noodles, 8 grams each of spring onion, ginger, moderate salt, 1 dried lotus leaf, 1.5 tbsp salad oil, 1/2 tbsp Pixian bean paste, 1 tsp cooking wine, raw 1 tsp

Practice 1. Wash the beef and cut it into 0.5cm thick slices, soak in water for 10 minutes, then rinse with running water and drain.

2. Chop the onion and ginger, chop the Pixian bean paste, and add it to the beef. Then add cooking wine, soy sauce and salad oil, mix well and marinate for 15 minutes. Then pour in the steamed rice noodles and mix well. At this time, if it feels weak, add salt accordingly.

3. Wash the dried lotus leaves, boil them in boiling water, take them out immediately, rinse them with cold water, and wipe them dry.

4. Cut the lotus leaf into a suitable size and spread it on the steamer, and then spread the mixed beef on the lotus leaf.

5. Put it into the steamer, and steam for about 8 minutes on high heat.

Chicken Nuggets in Tomato Sauce

Ingredients: 400g chicken thigh, appropriate amount of salt, 1 egg, appropriate amount of tomato sauce, appropriate amount of cooking wine, appropriate amount of cornstarch

Production process: 1. Wash and debone the chicken legs, cut into pieces, add salt and cooking wine, and marinate for 20 minutes;

2. Wash the green peppers, remove the seeds and cut into pieces;

3. Put starch in a bowl, beat an egg, and stir into a paste;

4. Put the marinated chicken into the oil pan, fry it slowly on a low heat, deep-fry it until golden brown and remove it to control the oil;

5. Green peppers are also put into the pot and oiled;

6. Put oil in the pot, add tomato sauce to fry, add salt, sugar, stir fry evenly, add water starch;

7. Add in the fried chicken and green peppers and stir-fry evenly, then serve.

Sweet and sour lotus root

Ingredients: A section of lotus root, light soy sauce, cooking oil, sugar, salt, vinegar

Practice: 1. Wash the lotus root, rinse it together with the lotus hole, then cut into small pieces and soak it in water to remove the starch, it will not stick when frying, and the taste will be crisp.

2. Put a little oil in a hot pot, wait for the oil temperature to be high, and stir fry the lotus root.

3. Add half a spoon of soy sauce, a little salt and an appropriate amount of sugar, stir fry over high heat for about half a minute, then add an appropriate amount of vinegar, and you can cook it.

4. Crispy lotus root, this method is particularly crisp, and the taste of sweet and sour is also suitable for young and old.

5. Complete

Minced Meat Vermicelli Baby Dish

1. Wash the baby cabbage and cut it in half from the middle into six portions

2. Mince ginger and garlic, mince carrots, mince coriander stalks, mince pork and mince stuffing for later use

3. Mix the pork filling with soy sauce, cooking wine, cornstarch, pepper powder, and sesame oil, and marinate for ten minutes

4. Soak the fans in warm water in advance

5. Boil water in the pot, add salt, and blanch the baby vegetables

6. Pick up the baby cabbage, drain the water and put it on a plate, put on the vermicelli for later use

7. Heat the oil in the pot, fry the ginger and garlic until fragrant

8. Fry the pork filling until it changes color, add salt, and stir fry the chicken powder evenly

9. Put the fried minced meat on the vermicelli, put it into the steamer and steam for 10 minutes

10. After steaming, sprinkle with carrots and coriander stalks, and pour over soy sauce.

Winter Melon and Hair Vegetable Leg Soup

Materials: 2 jins of winter melon with skin, 2 taels of nostoc, 2 taels of barley, and 1/2 jin of lean pork.

Practice: (1) Wash the pork, cut it into pieces, and let it fly.

(2) After soaking the nostia in a bowl of water and two drops of oil for half an hour, clean the impurities.

(3) Cut the winter melon into pieces with the skin, and wash the barley for later use.

(4) Bring the water to a boil, add the peeled winter melon, lean meat, and coix seed. After simmering on high heat for 10 minutes, simmer for 2 hours. Finally, add the nostalgia and cook for another 15 minutes. Add salt to taste and serve.

Braised Short Ribs with Sweet Corn

Ingredients: ribs, 2 sweet corns, 1 red pepper, 3-4 shallots; seasoning: salt, light soy sauce, dark soy sauce, cooking wine, a little sugar, crushed pepper, dry starch

Practice: 1. Rinse the ribs with running water, control the dry water and put it in a large bowl, add, light soy sauce, dark soy sauce, cooking wine, a little sugar, crushed pepper and a little dry starch, mix well, marinate for about 40 minutes for later use;

2. Heat oil in a pan, put the marinated pork ribs into the pan and fry on both sides until golden brown. Remove from the pan and control the oil for later use;

3. Peel and wash the corn, chop it into sections, put the corn section into the pot with the bottom oil in the pot, and fry until slightly yellow and fragrant;

4. Pour the ribs into the pot, put the ginger slices into the pot together, add 1 teaspoon of cooking wine, light soy sauce and dark soy sauce to the pot, stir fry evenly, and pour boiling water into the pot;

5. The amount of water should be added just enough to cover the ingredients. After the pot is boiled on high heat, turn to medium and low heat and cover it to simmer;

6. Simmer until the pork ribs are soft and full of flavor (about 40 minutes), turn to high heat to collect the thick juice, try the taste and add salt as appropriate, pour the shallots and red pepper rings into the pot before the pot, stir fry a few times and put it in the pot plate.

Steamed Pork with Lotus Root

Practice 1. Peel the lotus root and cut it into thin slices, add water to the pot and boil it, put the lotus root into the pot, cook for about 3 minutes, take out the boiled lotus root, put it into cold boiling water after cooling.

2. Clean the pork, cut it into small pieces and put it into the food processor to make minced meat.

3. Cut the extra lotus root into small pieces, and peel the carrots and cut them into small pieces.

4. Put the carrot diced, lotus root diced and pork together and stir well.

5. Add an appropriate amount of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, an appropriate amount of salt, eggs and egg whites to the meat filling, mix well, add an appropriate amount of sugar to adjust the flavor, add water, stir well, and then beat the meat in one direction.

6. Take a piece of cold lotus root slice, put an appropriate amount of meat filling, put it on a plate, and put egg yolk in the middle.

7. Put it in the steamer, steam for about 12-15 minutes on high heat, then turn off the heat.

Scrambled Eggs with Potato Chips and Chili

Ingredients: 2 eggs, 1 potato, 2 peppers, onion and garlic cloves, oyster sauce, cooking wine, soy sauce

Steps: Slice the potatoes into thin slices, cut the peppers into rings, slice the garlic, and cut the onions into sections. Heat the pan to dry, add oil, crack two eggs and fry on both sides.

Cut the eggs into pieces and set aside, dry them in the pot, add oil, then add garlic and shallots and saute until fragrant.

Add potato chips. Since the potatoes are more difficult to cook, stir fry the potatoes first. Add chili rings and eggs and stir fry.

Add a little cooking wine, oyster sauce, appropriate amount of salt, five spice powder and continue to stir fry for a few minutes, then add the shallots. you're done

Steamed Scallops with Garlic Vermicelli

Material: 600 grams of scallops, 50 grams of vermicelli, 2 ml of olive oil, 3 grams of salt, 30 grams of minced garlic, 30 grams of chives, 30 grams of ginger, 15 grams of ginger, and 3 ml of steamed fish in soy sauce;

Practice: 1. Soak the fans in cold water to soften in advance; keep the scallops in water for one night, wash the sand and clean the shells;

2. Peel the scallops, remove the internal organs, wash them well, leave the meat on half of the shells, and remove the other half;

3. Prepare the garlic paste, mince the ginger, wash and cut the vermicelli, and cut the green onion;

4. Put the scallops on a plate, then add garlic, ginger, vermicelli, salt, olive oil, and steamed fish soy sauce with fermented bean sauce;

5. Boil the water, put it in a steamer, and steam for 15 minutes; after steaming, sprinkle with green onions and serve

Stir-fried Beef with Mushrooms in Braised Sauce

Practice 1. Cut king oyster mushrooms, green and red peppers into pieces, pat 4 cloves of garlic for use

2. Cut the steak into 1.5C8 cubes, add 303l soda water, half a spoon of sugar chicken powder, 1 spoon of oyster sauce, half a spoon of dark soy sauce, half a spoon of black pepper powder, a little cornstarch, marinate for 1-2 hours and set aside .

3. Pour in 303l of oil, heat and fry the king oyster mushroom pieces, fry until golden brown and remove.

4. Continue to fry beef diced with remaining oil until all sides are browned and set aside.

5. Prepare the sauce: 2 tablespoons of boiled juice + 1/2 tablespoon of oyster sauce + 1 tablespoon of soy sauce + a little dark soy sauce + 1 tablespoon of sugar + 1/2 tablespoon of chicken powder + 1 tablespoon of cornstarch, mix well.

6. Smash the spice head garlic, add beef and mushrooms, stir fry for a while, add the prepared sauce, stir fry quickly on high heat to collect the juice

Fried minced pork with dried radish

Ingredients: 1 plate of dried radish; 1 small bowl of minced meat (fat and thin); 2 green peppers; 3 dried red peppers; 1 small piece of ginger; A little; cornstarch; sesame oil; a little cooking wine;

practice

1. Dried radish, green peppers, dried red peppers, stalks and seeds cut into pepper rings for later use, minced ginger and garlic, peeled and minced for later use; minced meat is mixed with light soy sauce, dark soy sauce, sugar and cornstarch. Add 1 teaspoon of sesame oil, mix well and marinate for about 15 minutes for later use; heat the wok on the stove and add oil, stir-fry the marinated minced meat in the pan, and set aside after the oil is fragrant;

2. Put the bottom oil in the pot, or add a little oil as needed, add minced ginger, minced garlic, green/red pepper rings, and stir fry in the pot; put the dried radish in the pot and stir fry evenly;

3. Return the minced meat to the pot and stir fry together, pour a little cooking wine into the pot and stir well, add a little sugar, light soy sauce, and a little dark soy sauce and stir fry evenly.

dried spinach

Ingredients: 1 handful of spinach, appropriate amount of dried shrimp, appropriate amount of salad oil, appropriate amount of salt, 5 grams of ginger, a little sesame oil, and appropriate amount of mashed garlic.

Practice: 1. Cut the spinach into sections for later use.

2. Heat up the oil pan, add minced garlic, ginger slices and dried shrimps and saute until fragrant.

3. Add spinach and stir fry quickly.

4. Add an appropriate amount of salt, and there will be some spinach soup in the pot at this time. Don't pour out these soups when serving the vegetables.

5. Drizzle with a little sesame oil and serve.

Cabbage Bun with Oyster Sauce

Ingredients: 3 cabbage leaves, 80g minced meat, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of raw soy sauce, appropriate amount of dark soy sauce, appropriate amount of black pepper, appropriate amount of ginger, appropriate amount of scallion white, appropriate amount of starch, and 3 shallots

practice

1. Prepare the required main ingredients

2. Ginger, scallions are finely chopped and put into minced meat, add light soy sauce, dark soy sauce, black pepper, salt, oyster sauce, starch, mix well in one direction, marinate for about 20 minutes

3. Boil cabbage and shallots in water

4. Remove and soak in cold water, drain the water

5. Take a cabbage leaf and spread it out

6. Put the meat filling

7. Wrap it up, fasten it with shallots, and do the same for the rest

8. Put it on the plate, put it into the steamer, and it will take about 15 minutes after the water is boiled.

9. The steamed cabbage buns will produce a lot of soup. Pour the soup into the pot, add oyster sauce, and mix well with starch. Turn on low heat and cook until it becomes sticky. Pour it on the steamed cabbage buns.