Primary school students are in the growth period, so nutrition must be comprehensive, but not excessive, otherwise it will easily lead to overnutrition and obesity. Below, introduce the detailed steps of several primary school students to stir-fry bergamot roll recipes.

Detailed steps of frying bergamot meat roll

1. Wash the lean pork and cut it into thin slices 4 cm long and 3 cm wide;

2. Put it in a bowl, add minced onion and ginger, refined salt, monosodium glutamate and cooking wine, mix well and marinate for 10 minute; 3. Wash the bergamot and cut it into 5 cm long filaments, then spread it on each piece of meat with flour and roll it into rolls one by one; 4. Knock the eggs into the bowl, add the starch and stir into an egg paste; 5. Hang the rolled rolls one by one with egg powder paste; 6. Fry 70% to 80% until golden brown, and take it out; 7. Leave the oil in the original pot and heat it. Add minced onion and ginger and stir-fry until fragrant. 8. Add broth, salt, monosodium glutamate, auricularia, Chinese cabbage and bergamot meat roll, stir-fry evenly, and serve.

Detailed steps of mushroom sausage

1. Mushrooms are soaked in warm water and washed with clear water;

2. Take out, squeeze out water and cut into filaments;

3. Wash the vegetarian sausage and cut it into filaments;

4. Wash the pork belly and cut it into filaments;

5. Put the wok on the fire, add peanut oil and heat it, and stir-fry the shredded mushrooms for a while;

6. Stir-fry the vegetarian sausage for a while, add soy sauce, salt, shredded ginger, pepper, sugar and broth to boil;

7. When monosodium glutamate is burned until the soup is fragrant, pour the sesame oil out of the pot and put it into the basin.

Detailed steps of protein preparation

1. Cooked eggs, peeled and cut in half with a knife;

2. Take out the protein, cut each egg into eight pieces and marinate it with soy sauce; 3. Wash the winter bamboo shoots, carrots and mushrooms and cut them into elephant-eye pieces; 4. Put Zanthoxylum bungeanum into water to brew Zanthoxylum bungeanum water for later use; 5. Put the protein in a hot oil pan, fry it into tiger skin color, take it out, and filter the oil for later use; 6. Mix soy sauce, sugar, refined salt, monosodium glutamate, cooking wine, pepper water and dried starch into juice in a bowl; 7. After the wok is on fire, add the base oil. When the oil is hot, put the onion and garlic in a wok, add the prepared ingredients (winter bamboo shoots, carrots, mushrooms), add the fried protein, pour the prepared juice, turn it over a few times, and pour the cooked lard. You can eat it.