Seasoning of broad bean seedlings mixed with cold dishes: 500g of broad bean seedlings, appropriate amount of sesame oil, appropriate amount of refined salt, 20mL of soy sauce, 5mL of vinegar, appropriate amount of sugar and linseed oil 10mL. Cooking process: 1. A handful of fresh broad bean seedlings. 2. Wash the broad bean seedlings and remove the roots. 3. Cut the pepper into shreds and soak it in water. 4. Soak the broad bean seedlings after picking them, and pay attention to the maturity. 6. Stir fry the juice with broad bean seedlings and shredded red pepper.

Cooking tips: 1. The more tender the broad bean seedlings are, the more delicious they are. You don't need to buy anything too big. Once it grows into a big one, it tastes old and tastes bad. 2. The freshly harvested broad bean seedlings are short of water and taste good. After harvesting for a period of time, broad bean seedlings will wither because of the outflow of water. You can prepare a pot of cold water and soak the broad bean seedlings for more than ten minutes to repair the water. 3. Eat up the broad bean seedlings, put them in a film bag with their roots down, and put them in the refrigerator for refrigeration. 4. People with bean diseases should not take cowpea or broad bean seedlings, otherwise it will cause patients. When eating cowpea, you must cook it before eating it, otherwise it will cause food poisoning.

Beef tenderloin with pepper food: beef tenderloin 7 Liang (350g), pepper 1 00g, Le Jia chicken fine powder 1/2 teaspoons, a small amount of cassava starch, a moderate amount of salt, 2 teaspoons of soy sauce, a small amount of water starch, Le Jia chicken fine powder1teaspoon, 2 teaspoons of sugar, and a moderate amount of oil. Practice: 1, prepare food in advance. 2, beef tenderloin soaked in clean water, cut into thick strips, washed with pepper to remove the pedicle. 3. Marinate beef and mutton15min with salt, part of Le Jia chicken powder and cassava starch. Beef and mutton can better lock the moisture and make the taste fresh and juicy through the pickling of chicken essence powder. 4. Take a small bowl and stir the soy sauce, chicken powder and sugar into a sauce. 5. Heat the oil in the pot to 40% heat, stir-fry the beef and mutton over medium heat until it is 80% mature, and drain it. 6. Keep the temperature, then pour in the pepper, stir-fry until the skin of the golden pepper is slightly wrinkled, then pour in the beef and stir-fry evenly. 7. Put the sauce into the pot and stir quickly until the juice thickens.