Mushroom Japanese tofu food: a handful of Pleurotus ostreatus; Four pieces of Japanese tofu; Fuel consumption; Raw pumping; Rice wine; Sugar; Water; Starch method: 1. Soak a handful of Pleurotus ostreatus in water. 2. Cut the Japanese tofu from the middle of the core. The Japanese tofu extruded from both sides is relatively complete, so it is not necessary to cut it too thin. 3. put a little oil in the pot, put it in Japanese tofu, and fry both sides with low fire. 4. Put the Pleurotus ostreatus in and fry it with a frying spoon, which is easy to rot and does not need to be fried raw. 5. Just like ~6. After cooking for a while to make Pleurotus ostreatus mature and tasty, finally, prepare a little water, add it into cassava starch and stir well to avoid caking. Only participate in the pot.

The practice of Dagu winter melon soup: 1. Cut a small piece of big bone and clean it. 2. Put it in cold water, soak it and remove blood. 3. Slice ginger and cut onion. 4. Boil the water in the casserole, add the big bone, onion, ginger, jujube and medlar, and simmer 1-2 hours. 5. Peel and slice the wax gourd. 6. Cook the meat, add the melon and stew for another 30 minutes. The east melon is soft, take off the pot. 7. Put a little salt and pepper in the bowl and take it out to boil water.

Garlic-flavored dried flat hand-torn Pleurotus eryngii raw materials: mushrooms, garlic, dried peppers, salt, monosodium glutamate; Exercise 1. Tear it into strips along the lines of Pleurotus eryngii, the thinner the better. 2. When the cauldron is boiling, don't add some oil first. Stir-fry the shredded mushrooms slowly in the cauldron to remove the water. 3. Let it dry until the shredded mushrooms become loose, simmer with proper amount of oil, and pay attention to rolling to prevent the mushrooms from touching the pot. 4. Dry again until the shredded mushrooms are light golden yellow, add garlic and diced dried peppers and stir fry. 5. When the shredded mushrooms turn golden yellow, add a little salt and monosodium glutamate to taste and take out the pot.

Fried beef with bean sprouts raw materials: beef and mutton 1 block; 300g decapitated bean sprouts; 1 pepper; Ginger 1 tablet; 2 shallots; Fried soy sauce1; A small amount of sugar; Appropriate amount of salt; Practice: 1. Heat the vegetable pot, add a proper amount of oil, add ginger slices and stir-fry until fragrant; Stir-fry until fragrant, and add tender beef; Wenre is so hot that small fresh meat fades; Add shredded red pepper; 2. Pour in bean sprouts; Put a little sugar and salt according to personal preference; Add 1 frying spoon into soy sauce; Add Dongru, stir fry quickly for 3 minutes and turn off the heat. 3 prompt: 1. Try to choose tender beef and mutton, which is better when frying; 2. Bean sprouts are easy to cook and need to be put in later; 3. Do not fry for a long time to prevent the meat from getting old; The amount of sugar and salt is adjusted according to personal preference.