Spicy beef and mutton food: 200 grams of beef and mutton, 50 grams of dried pepper, appropriate amount of ginger, 3 grams of rice wine, 9 grams of starch, a small amount of monosodium glutamate, appropriate amount of edible oil, appropriate amount of salt, appropriate amount of garlic and 3 grams of soy sauce. Practice: 1, food cleaning for standby, dried peppers for standby, 2, soy sauce, water starch and rice wine for standby, 3, beef and mutton are cut into 0.2cm thick in a straight line, and 6 grams of water starch, a small amount of cooking oil, soy sauce and rice wine are mixed clockwise, and marinated 10 minutes or more, 4, dried peppers are soaked in clear water for 5 minutes, and oil is put in a hot pot. 8. Drain the dried peppers for later use. 9. Fried. Fresh dried peppers (10). After smelling the aroma of pepper, stir-fry the beef and mutton for one minute, and add a little salt, monosodium glutamate, 3g raw flour and a little cabbage. Stewed tofu is a dish, and the raw materials are tofu (north) and cabbage. You can often see it all over China. The processing technology is simple and the raw materials are easily available, so it is a common food. However, it is made all over the country, which has a certain weight loss effect and is also of great benefit to nursed back to health, lost weight and delicate skin.

Stewed tofu with Chinese cabbage raw materials: 600g of Chinese cabbage, 250g of tofu, edible oil, salt, ginger, pepper, star anise and vanilla. Appropriate method: 1. Wash the tofu with cold water, and then cut it into slightly thicker slices. 2. Clean the Chinese cabbage and cut it into pieces of moderate size. 3. Put a proper amount of vegetable oil into the pot, then add ginger foam, pepper and star anise to saute.

Maocai is a traditional specialty food originating from Sichuan, and Mala Tang is improved by absorbing the advantages of Mala Tang. It is the most distinctive food collocation in Sichuan and Chongqing, and it can also mean "Chuanxiang".

Chuanchuanxiang method 1. Prepare the food you need: clean the vegetables and fruits, and soak the vermicelli, auricularia auricula, day lily and Pleurotus eryngii in advance. 2. Cut ginger in half, cut onion into strips, and mix Pixian bean paste with hot pot ingredients. 3. Put the right amount of oil into the pot and cook until it is 50% hot. Add pepper and stir-fry until fragrant. Pick it up and throw it away. 4. Add ginger slices and wax gourd slices and saute until fragrant. 5. Pour in hot pot ingredients and bean paste, stir-fry Chili oil. 6. Add cold water to make it hot and boil. 7. Add half a thick soup treasure and stir to dissolve. 8. Put the cooked food with bad meatballs and kelp directly into the pot and cook until it is 89% mature. 9. Then pour in the day lily, mushrooms and fungus.

Silk is smooth and tender, salty and delicious, and the dishes are beautiful and generous. Tofu is like a small white stone in the river, and eggs are as yellow as the moon reflecting the stream. After being hooked, it looks elegant and dazzling. Scoop a spoonful with a small spoon and send it to your mouth. It feels soft, tender and delicious. A dish that combines color, taste and cultural background is nutritious but cheap and affordable.

Raw materials of bridge tofu: water tofu, raw eggs, oil, salt, tapioca starch, onion segments, Chili sauce, soy sauce, oil dosage: 1, and Chili sauce is prepared; 2. Cut the tofu into pieces and put it on the plate; Beat 2 eggs; 3. Put the bean curd eggs in a pot and steam for 10min until cooked; 4. Put the juice of steamed tofu into the pot, add Chili sauce, soy sauce and oil and mix well; 5. pour steamed tofu and sprinkle with onions.