Stir-fried snail head with dried plums Raw materials: 600g of conch, 50g of dried plums. Seasoning: Ingredients (30g shallot, 5g pepper slices, 5g ginger slices, 5g garlic), 5g salt, 5g chicken essence, 30g bone soup 100g cooking oil and ginger wine 15g. Practice: 1. Soak dried plum in warm water, steaming to soften, and cutting into pieces; Bring the wok to a boil, add dried plums, stir-fry dry water over medium heat, pour in bone soup, and simmer over low heat until tasty. 2. The big conch bursts open, take out the conch meat, wash it, put it in hot water, add ginger wine, blanch it and drain it. 3. Pour the cooking oil into the pot. When it is boiled to 70% heat, add the ingredients and stir-fry, add the dried vegetables and conch meat, stir well, add salt and chicken essence to taste, and decorate the pot.

Raw materials of the bean curd in the collapsed pot: salted bean curd, 1 tomato, 2 spoonfuls of tomato pulp, 1 egg, a small amount of cassava starch, onion, salt, sugar, soy sauce, sesame oil and monosodium glutamate. Methods: 1, cut tofu into 1 cm thick, dip cassava starch on both sides, and then dip raw eggs. 2. Roll tomatoes, learn to put down the frying pan, add tomato pulp, salt, sugar and soy sauce to make a paste, and put monosodium glutamate and sesame oil out of the pan; 3. After the tofu is fried, put it on the plate and pour it with tomato pulp. Lai Xiang will be OK ~

Stir-fried minced meat cauliflower raw materials: cauliflower 300g, meat foam120g; Soy sauce 1.5 tablespoons of soy sauce 1 tablespoon of rice wine 1 tablespoon of vinegar 1 tablespoon of salt, appropriate amount of sugar, appropriate amount of onion and garlic, and appropriate amount of garlic, 2 dry and spicy; The suitable method of Zanthoxylum bungeanum is 1. Add soy sauce and rice wine to the meat foam and catch well; 2. Chop onions and garlic. Garlic can be a little more; 3. Soak cauliflower in 2min salt water for more than ten minutes, boil a pot of water, add a little salt and oil, and pour it into cauliflower for 2 minutes. When the cauliflower fades, it will be taken out and cooled immediately. Drain the water again; 4. Oil the wok properly, saute shallots and garlic, pour minced meat and stir fry until the color fades; 5. Pour in cauliflower, stir fry, and combine cauliflower and minced meat. Add soy sauce and cook vinegar. Finally, add the right amount of sugar and salt. Sprinkle garlic. Turn the pan over twice.