Steamed broccoli with golden garlic vermicelli 1. Soak the vermicelli in cold water for 30 minutes until it becomes soft, put it on a plate, wash the broccoli, cut it into small pieces, and put it in Weibo for mutual powder. 2. Put the garlic into a high-speed blender and stir it into minced garlic, then pour 25mL seafood soy sauce. 3. Pour the cooking oil into the pot and wait until the temperature rises to a chopstick, and there are many bubbles around. Pour it on the minced garlic and stir it while pouring. 4. After cooling slightly, add monosodium glutamate and mix well. Sprinkle a little minced garlic on the broccoli and put it in a wok. 5. Steam for 7- 10min after SAIC fire, and sprinkle with millet pepper after steaming.

Kung pao chicken ingredients: chicken breast 300g, cucumber, carrot, onion, garlic, salt seasoning, soy sauce, Pixian bean paste, rice wine, sugar and vinegar. Practice: 1. Cucumber, carrot, onion, cut into small pieces, the size according to their own hobbies. 2. Mix soy sauce, garlic cloves, sugar and vinegar into juice for later use. 3. Dice the chicken and marinate it with egg white rice wine. 4. Add some oil to the pan, stir-fry the beef with mushrooms for seven minutes, and set aside. 5. Stir-fry the seasoning juice in the pot, add the bean paste and stir-fry until red, then add carrots and fried chicken breast. 6. Then add onions and cucumbers and stir fry a few times.

Sauced catfish: 1. First, cut the catfish's stomach with scissors in the restaurant kitchen, and then remove the catfish's organs and residues. Rinse catfish from five internal organs with drinking water. 2. Chop the onion and garlic with a knife, and prepare pepper, star anise and dried pepper in advance. 3. Drain the washed catfish. At this time, cut the catfish into sections with a knife. 4. Pour the cooking oil into a cold pot, stir-fry pepper and star anise gradually with slow fire, and then stir-fry shallots and garlic. 5. At this time, pour Pixian bean paste into the pot and gradually stir-fry the fragrance. Add a little cold water to the fried Pixian bean paste and continue to fry for a while. 6. Add appropriate amount of cold water and bring to a boil. Put the cut catfish into the pot, boil it, and stew it again for 20 minutes. 7. When the juice becomes more and more viscous, add sugar to remove the fishy smell and taste. 8. Pour in rice wine again. Then add the right amount of salt to taste. Finally, monosodium glutamate is added to enhance the umami flavor. 9. When you see that the juice is getting thicker and thicker, add spicy lecce in advance. After turning off the fire, sprinkle with appropriate amount of diced pepper.