First of all, the whole mushroom silver tip
Ingredients: mung bean sprouts100g, Flammulina velutipes100g, 5g of vegetable oil, a little salt, chopped green onion and monosodium glutamate.
Method:
1 Remove the roots of mung bean sprouts and Flammulina velutipes and wash them.
2 put water in the pot, after boiling, put mung bean sprouts and Flammulina velutipes into the pot, and thoroughly dry the water for later use.
3 Heat the wok, heat the vegetable oil to 70% heat, add chopped green onion and stir-fry until fragrant, turn off the heat, add mung bean sprouts, Flammulina velutipes, refined salt and monosodium glutamate, mix well and put on a plate.
Second, onion taro
Ingredients: taro 250g, vegetable oil 10g, onion 10g, a little refined salt, monosodium glutamate and fresh soup.
Method:
1 Peel taro, wash and cut into small pieces, and cut onion into inches.
2 After the wok catches fire, pour in vegetable oil and heat it to 60%. Add taro, stir fry, add salt and fresh soup, simmer, add monosodium glutamate and onion, and mix well to serve.
Third, hot waist flower
Ingredients: pork tenderloin 250g, Ma Tishuang 25g, green pepper 50g, vegetable oil 50g (actual dosage10g), bean paste 5g, cooking wine, sugar, monosodium glutamate, refined salt, Jiang Mo, chopped green onion and starch.
1 After the pork tenderloin is washed and deodorized, cut the pattern with a straight knife without cutting, and then cut into long strips; Ma Tishuang was cut into pieces; Seed the green pepper, wash it and shred it.
2. Heat the vegetable oil to 70% heat, add bean paste, ginger and onion and stir-fry until fragrant, then add pork tenderloin and stir-fry until it is not cooked, then add cooking wine, shredded green pepper, water chestnut, refined salt, monosodium glutamate, white sugar and fresh soup, and finally thicken with water starch to serve.
Fourth, shredded beef with ginger sauce.
Ingredients: beef 250g, ginger 200g, garlic sprout 20g, pickled sea pepper 15g, fresh soup 20g, vegetable oil 50g (actually eaten 10g), bean paste 5g, refined salt, soy sauce, cooking wine, monosodium glutamate, watercress powder and baking soda powder.
1 Wash beef and cut it into 2-inch (6.6 cm) long filaments; Peeled ginger, washed and cut into filaments of equal length; Garlic seedlings cut into sections, sea pepper soaked in Kamikiri shreds.
2 Add baking soda powder, refined salt, cooking wine, bean paste water and bean powder to beef, and code; In another bowl, add soy sauce, cooking wine, refined salt, monosodium glutamate, pepper, fresh soup and water bean powder to make a plan.
3. Heat the vegetable oil to 70% heat, stir-fry the shredded beef until it is broken, drain the excess oil, leave a small amount of oil in the wok, and add minced garlic and pickled pepper in stages; Pour in the juice, and when all the juice is collected, you can put the pot on the table.
Five, braised quail eggs
Ingredients: 20 quail eggs, garlic 10g, tomato sauce 50g, vegetable oil 50g (actual consumption 10g), chopped green onion, refined salt, monosodium glutamate, sesame oil, sugar, fresh soup and water bean powder.
1 quail eggs are cooked, and the eggshells are peeled off; Pour the ketchup into a bowl and set aside.
2 Mix refined salt, sugar, pepper, sesame oil, monosodium glutamate, fresh soup and water bean powder into juice for later use.
3 wok fire, vegetable oil heated to 70%, pour quail eggs, fry until the skin is golden. Add a little oil to the pot, stir-fry with tomato sauce, add ginger rice, garlic rice and chopped green onion, stir-fry until fragrant, and pour in the prepared juice. When the rice shrinks, pour in the fried quail eggs, stir well and serve.