Fifth place, bamboo tube shrimp. Highly recommended recipe: shrimp with garlic.
Ingredients: bamboo tube shrimp, garlic, vermicelli, cooking oil, soy sauce.
Practice: Prepare fresh bamboo tube shrimp in advance, cut a few knives on your body, then remove the shrimp line inside and clean it up. Soak the vermicelli until soft, put it neatly on the plate, and put the prepared bamboo tube shrimp on the vermicelli with its back facing down.
Peel garlic and pound it into minced garlic, then put it into the bamboo tube shrimp, put it into the pot to prevent water from steaming, put it into the pot after the water boils, and steam it for about 10 minutes to get out of the pot. Add cooking oil to the wok, heat it for 6 minutes, pour it on the seasoning juice, and sprinkle with a pinch of onion.
Fourth place, lentils. Spicy lentil shreds are highly recommended.
Ingredients: lentils, peppers, garlic, cooking oil, salt, monosodium glutamate.
Practice: clean lentils first, remove the tips at both ends, and then cut into filaments.
Cut the green pepper into pepper rings, peel the garlic and cut it into hard particles. Pour the cooking oil into the pot, heat it until it is 6 minutes cooked, add the garlic and pepper and stir-fry until fragrant, then add the shredded lentils and stir-fry for one minute. Pour in salt and water, simmer slowly until lentils are perfect, and finally sprinkle a pinch of monosodium glutamate on the pot and set the plate.
Third place, pork loin. I strongly recommend the recipe of fried kidney flower.
Ingredients: pork tenderloin, green pepper, pepper, chives, garlic, soy sauce, rice wine, tapioca starch, ginger, oil consumption, white pepper, salt and cooking oil.
Practice: clean the fresh pork tenderloin, cut it diagonally, remove all the pure white muscle fascia inside, then cut out the knife flower, cut it into pieces and put it in a container. Pour rice wine, salt, ginger foam, chopped green onion and white pepper into pork tenderloin, mix well, then pour soy sauce and vegetable oil, sprinkle with a little corn flour, mix well, cover with a fresh-keeping bag and marinate for one hour to remove the fishy smell.
Pour cooking oil into the pot, heat it for 6 minutes, fry it in the pig's belly until golden brown, take it out, remove all the seeds from the green pepper and cut it into prismatic pieces. Leave a little oil in the pot, add green pepper and pork belly and stir fry, pour in soy sauce, oil consumption and rice wine, and stir fry evenly until the ingredients are perfect.
Second place, black-bone chicken. It is highly recommended that the recipe nourishes and keeps healthy pigeon soup.
Ingredients: Wuji, Lycium barbarum, Scutellaria baicalensis Georgi, ginger, rice wine, salt and jujube.
Practice: Solve the 5m ingredients by yourself, chop a small piece of black-bone chicken into the pot, pour enough water, then pour ginger slices and yellow wine, boil for 5 minutes, pick up the black-bone chicken pieces and rinse them for later use. Find a stone pot, add enough water to the room, then add black pepper chicken, red dates, Scutellaria baicalensis Georgi and ginger slices, directly heat the water until it boils, then turn to slow fire and cook for another hour and a half. Finally, add salt and cook the medlar for another 5 minutes. Turn off the heat after it is cooked thoroughly, and stew for 5 minutes to get out of the pot.
First place, consumption. Mustard sauce is highly recommended.
Ingredients: soy sauce, mustard sauce, soy sauce.
Practice: There are a lot of fine sand and dirty air on the surface of raw materials, which should be thoroughly cleaned and then neatly placed in a steamer. Add water to the pot and put it in a steamer to prevent the oysters from steaming with water. 10 minutes later, all the raw materials inside are opened and then taken out. Find a small plate, pour soy sauce into the room, squeeze in a small amount of mustard sauce, mix well, and immediately dip the raw meat in the seasoning juice. It is very tasty.