Liulian fruit and egg fried rice
Ingredients: carrots, green beans, bacon, raw eggs, corn and durian meat. Practice: according to the actual operation of the general egg fried rice process, carrots, green beans, bacon and other hob blocks. Heat the oil in the pan, stir-fry the eggs with cold oil, and beat the raw eggs for later use. Stir-fry diced bacon in a pot, then add corn, green beans and carrots, add white rice and stir-fry again, and add raw eggs to taste. Finally, add durian meat and stir fry for a while.
Renchawei fish and rice
Ingredients: perch, corn, pine nuts, celery, green pepper, ginger and garlic, dumpling skin, sweet potato powder and egg white. Practice: Wash and slice the perch, cut it into small pieces, add onion, ginger, rice wine, white pepper, tapioca starch, egg white, salt and oil and marinate for a while. Heat the oil in the pot, put the fish and rice into the pot to make engine oil, take the fish out as soon as it fades, drain the excess oil, rinse Biluochun tea leaves to make tea juice, and take out the corn with a knife.
Heat the vegetable pot with a little oil, add corn, stir-fry, then add the fish and rice that have slipped through the oil, red bell pepper and celery, and finally add the cooked pine nuts. Then add a little tea juice to stir fry, add a little salt, sugar, monosodium glutamate and white pepper to taste, thicken, dry the sauce with low fire, roll the dumpling skin thin, wrap it in fish and rice stir fry with tea juice, wrap it with pomegranate, prick the mouth with onion leaves, and steam the pigeons in boiling water for 3-5 minutes.
Curry Beef
Ingredients: beef and mutton, one or two onions, four or five potatoes. Seasoning: proper amount of peanut oil, more than ten slices of pepper, a small piece of ginger, a small amount of dry white wine (or rice wine), curry sauce 15g, salt and boiled water.
Practice: cut beef into one-inch thick pieces, shred onions, peel potatoes and cut into 2-cm thick pieces, and melt curry sauce with 300ml boiling water for later use; Add cold water to the pot, add a small amount of beef, ginger and dry white wine, boil it, and then take it out of the oven. Remove ginger and wash beef and mutton for later use; Heat the pot, put the oil in, wait for the temperature, then add the pepper particles and stir-fry until fragrant. After eating the oil, add the onion and stir-fry the onion in the beef and mutton, and then add the potato chips and stir-fry;
Then pour in the better curry sauce, mix well, cover the pot and stew, then simmer on low heat, stirring frequently during the period, and try to decide whether to put salt according to personal preference; Stew the potatoes until they are soft and rotten, and then take them out of the pot and put them on the plate.