Learn these private dishes, and you'll be a chef too!

Scallop fans

Ingredients:

6 scallops, 50g vermicelli, 1 teaspoon soy sauce, 50g garlic, 2g salt, 3ml cooking wine, 15g chives, 10ml oil, appropriate amount of dark soy sauce, appropriate amount of red pepper

Method:

1. Wash the scallops, soak the vermicelli in cold water until soft, and then scald them with boiling water.

2. Plate the vermicelli in a scallop. Chop the garlic and stir-fry it on top of the vermicelli

3. Mix the seasoning into juice and pour it over the vermicelli. Steam the boiling water in a pot for eight minutes and take it out

4. Boil some hot oil in a pot and pour it on top to serve. Add chives and minced red pepper for better looks.

Weird chicken thighs

Ingredients:

2 chicken thighs, appropriate amount of shredded green onions, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of sesame sauce, 1 teaspoon of sesame seeds, 2 teaspoons of red oil, appropriate amount of sugar, half a spoon of Sichuan pepper oil, a little MSG, a little vinegar, and an appropriate amount of soy sauce

Method:

1. Wash the chicken thighs and blanch the blood.

2. Change the water and cook.

3. Remove the chicken and remove the bones.

4. Heat the oil, add the chili pepper and ingredients to fry until fragrant.

5. Remove the peppercorns and mix all the seasonings into a sauce.

6. Cut the chicken thighs into barcodes and pour the sauce on a plate.

Tender fried beef

Ingredients:

250g of beef Sancha, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, a little dark soy sauce, appropriate amount of starch, appropriate amount of cumin sesame seeds

Method:

1. Cut the beef into thin slices and soak it in water repeatedly to wash off the blood.

2. Squeeze the washed beef dry, add soy sauce, salt and pepper and marinate for 20 minutes. Then add starch and grasp well.

3. When the oil is heated to 70%, put the beef into the slide

4. Fry for a few minutes, the beef changes color and deep-fried.

5. Sprinkle with cumin and sesame seeds and serve.

Fish-flavored shredded chiba tofu

Ingredients:

150g of Chiba tofu, 50g fungus, 30g of sharp pepper, 50g of carrot, appropriate amount of garlic, appropriate amount of red pepper, 1 teaspoon of sugar, half a teaspoon of white vinegar, 1 teaspoon of old vinegar, 2g of salt, a little pepper, a little water starch, 1 teaspoon of light soy sauce, 1 teaspoon of dry starch

Method:

1. Cut the chiba tofu into thin strips, put a little dry starch and mix well.

2. Soak the fungus, wash and cut into thin strips for later use, shred the carrots, and wash the peppers to remove the heart and cut into shreds.

3. Put the soy sauce, pepper, salt, sugar, vinegar and garlic in a bowl to make a fish sauce.

4. Heat the oil, stir-fry the dried red pepper until fragrant, and stir-fry the shredded tofu for a while. Add the shredded carrots and stir-fry. Add the fungus shreds and stir-fry well.

5. Pour in the fish sauce and stir-fry over high heat to taste, you can taste it and then put the seasoning. Pour in the water starch until thickened.

Crispy tofu with tomato sauce

Ingredients:

Half a cube of tofu, appropriate amount of oil, appropriate amount of salt, 2 tablespoons of tomato sauce, 1 tablespoon of sugar, 1 tablespoon of nine-degree rice vinegar, a little water starch, appropriate amount of breadcrumbs, appropriate amount of flour, 1 egg

Method:

1. Cut the tofu into 1cm thick pieces.

2. Beat the eggs.

3. Prepare flour and bread sugar to glue the tofu cubes with flour on both sides, then stick the egg mixture, stick the breadcrumbs, and press well with your hands.

4. Heat the oil in the pot until it is 70% hot, and add the tofu cubes. Fry until golden brown and float, remove the oil on the blotting paper, and arrange the tofu on a plate.

5. Leave the bottom oil in the pot, add tomato sauce, sweet and sour and a little salt and stir well, pour in water starch until viscous and remove from the pot.