Spleen appetizer recipe book

1. Diced beef with black pepper

1. Wash the sirloin, pat it loose with the back of a knife, and cut small pieces against the grain.

2. Pour in light soy sauce, dark soy sauce, cooking wine, white sugar, sesame oil, salt and cornflour and mix well.

3. Sprinkle in some freshly ground black pepper, mix well and put in the refrigerator to marinate for more than 2 hours.

4. Dice green and red peppers and Onions.

5. Put some oil in the wok, heat up and stir fry the onion until fragrant.

6. Then add the marinated beef with the broth and stir fry.

7. Stir-fry the beef until it is cut and raw. Add red pepper and stir-fry well.

8. Stir fry for about 10 seconds, sprinkle with black pepper, and serve.

2. Apple beef

1. Cut the beef into pieces and add chopped green onion and ginger, light soy sauce, salt and oyster sauce.

2. Peel and dice the apples, and dice the garlic and shallot.

3. Pour oil into the wok. When it is warm, pour in the marinated beef until it is smooth.

4. Pour the oil into the pan and fry the Onions and garlic until fragrant.

5. Return the beef cubes to the pan and stir-fry. Pour in the apple granules.

6. Add light soy sauce and salt to taste. Grind the black peppercorns before serving.

3. Corn and Yam beef bone soup

1. Slice ginger and spring onion. Wash and peel the yams and cut them into sections. Wash the corn and cut it into small pieces.

2. Wash the beef bones and set aside.

3. Put cold water into the pot, boil and remove the floating foam, and wash.

4. Add the beef bones to the saucepan, add the ginger slices, and add enough water.

5. Bring to a boil and simmer for 1 hour.

6. When the time is up, add the yams and corn, and continue to simmer for 1 hour.

7. Add salt to taste.

4. Medlar and Yam porridge in chicken sauce

1. Japonica rice and brown rice wash, join 1 drop salad oil, mix well static 1 hour above.

2. Add chicken stock and water to a pot and bring to a boil over high heat.

3 under the bubble good japonica rice and brown rice, keep the fire, boil after turning to medium heat, keep the pot boiling porridge.

4. Cook until the rice is broken and flowering, stir vigorously with the egg in the same direction, and break up the rice flowers until the rice oil comes out.

5. Wash and peel the yams and cut them into large pieces or small pieces.

6. Immediately put into the porridge pot, still in the original direction and stir well.

7. When the yams are cooked, add salt to taste.

8. Remove from heat and add wolfberries and chives. Add a few drops of sesame oil.

5. Little taro stewed pipa leg

1. Dry mushrooms in advance with blister hair, small taro son wash, chicken legs wash.

2. Pierce the leg of the pipa with a knife, and prick a few mouths to taste. Blanch with cool water to remove blood foam.

3. Peel small taro and use it for later use. After peeling, soak the water to prevent oxidation and discoloration.

4. Put a little oil in the wok and fry the chicken legs until they turn brown on both sides.

5. Pour in rice wine, add rock sugar, pepper, dark soy sauce and a small amount of five-spice powder, stir fry until colored.

6. Add boiled water to cover the chicken legs, add taro and shiitake mushrooms.

7. Bring to a boil and then turn to a low heat and simmer for 20-30 minutes. When 1/3 of the soup is received, add salt and simmer for about 5 minutes to absorb the flavor.

8. Finally, add green pepper slices, stir evenly, and then out of the pot.

6. Scallion scented hairtail

1. Clean the hairtail and drain the water. Drain any excess water with kitchen paper.

2. Put the hairtail into a large bowl, add ginger, green onion, Sichuan pepper, light soy sauce, dark soy sauce, steamed fish soya sauce, sugar, sesame oil.

3. Mix the marinade and allow to marinate for 1 hour.

4. Preheat the fryer to 170 degrees for 5 minutes. Spread the marinated hairtail flat on a fish dish.

5. Fry for 8-10 minutes.