Cold seafood tofu raw material 1 strip, 8 shrimps, Lai Xiang 1 plant, 4-5 small tomatoes, cold tofu 1 box, 2t sweet noodle chicken sauce, lemonade 1T, sugar 1T, and 2T fish sauce. get ready 2. Cut the tofu into 8 pieces and put it on the plate. 3. Tear off the plastic film completely and cut it into pieces. Remove the shell and mud from the shrimp, and open the back for later use. 4. Cut the tomatoes in half and chop the shallots. 5. Soak Sichuan for 2 minutes and add shrimps. Incheon, Korea/kloc-take off immediately after 0/0 second. 6. Soak the fresh shrimp thoroughly in ice water immediately, then drain the water, which can be refrigerated to keep it sweet and crisp. 7. Stir the juice. 8. Put the shrimps, stir-fried shrimps, shallots and tomatoes in a dish, and pour the juice before taking them.

Raw materials of shallot meat: raw pork 200g, onion 150g, pepper 1, pepper 1, 2 shallots, cooking oil 1 spoon, chicken essence 1/2 teaspoons. Practice: 1. Wash fresh pork and cut it into thin slices. Put the raw pork in the pot. 4. Add onion, pepper and pepper and stir-fry the raw pork together. When it is basically cooked, add salt and chicken essence and stir fry a little. 5. Put the pot on the plate and sprinkle with onions.

Spicy garlic bone food: pork chop; Ginger, onion and garlic; Dried peppers; Rice wine; Cassava starch; Spicy; The practice of soy sauce: 1. Chop pork chops, wash them with warm water several times, and wash off the blood. Slice ginger, cut onion into strips, and chop garlic for later use. The amount of garlic can be more. 2. Add a small amount of rice wine, soy sauce, spicy and chopped onions and garlic to the pork chop and marinate for more than two hours. Two hours later, the pork chops were evenly coated with cassava starch, ready to be fried in advance. 3. Add some oil to the pan (more than normal cooking, because it needs to be fried). When the oil is 70% to 80% hot, put it in the ribs and fry it with slow fire. Don't let it go once, or the temperature will be too low. When the ribs turn yellow and white, pick them up and fry them for about five minutes. 4. Pick up the ribs, control the oil and replenish water, and return to the pot for the second time after cooling, so that the fried ribs are crisp and golden. 5, ribs are picked up, and there is a little oil left in the pot. When it's 50% hot, pour in dried Chili peppers and onions, ginger and garlic for pickling ribs, then add ribs and stir fry quickly. Sprinkle salt and pepper evenly and take out the pan.