once saw an article that wrote: "When it comes to delicious food, you can always think about it, or you may be greedy. Observe before eating, think while eating, and simmer after eating. Food is your natural instinct, chew quietly, and gently The aftertaste is extraordinary. Eating is a kind of happiness, tasting is a kind of fun, and the spicy, salty and sweet flavor of the transparent ink is a pleasure for those who eat it. Those who know how to eat will find peace of mind. "Taste it carefully and feel deeply!" Food has now become a part of our lives. Life should be walked slowly and lived slowly. Life does not need gorgeous clothes or sweet words. What life needs is to eat three meals a day and live in an ordinary way. Finish every day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for a wonderful life every day!
Black bean dace and lettuce
Ingredients: 2 large pieces of lettuce, 2 tablespoons of black bean dace, 1 tablespoon of oil, 1 small spoon of minced garlic, appropriate amount of MSG, and appropriate amount of salt.
Method:
1. Prepare the ingredients, wash the lettuce and cut it into sections.
2. Add appropriate amount of oil to the pot and heat it up.
3. Then add garlic cloves and sauté until fragrant.
4. Add an appropriate amount of black bean sauce to the dace and fry it.
5. Then pour in the prepared lettuce segments.
6. After stir-frying together, add appropriate amount of salt and MSG to taste.
7. Finally, stir-fry until evenly distributed and serve.
Steamed pork belly with millet
Ingredients: pork belly, millet ; potatoes, carrot ; Pixian Douban (Dandan brand), soy sauce, cooking wine, ginger grains; thirteen spices, sugar, chicken essence, colored garbage
Method
1, 1.5 pounds of pork belly cut into thin slices;
2. Wash 3 ounces of millet and soak for 1 hour.
3. Marinate the cut pork belly with Sichuan watercress, soy sauce, cooking wine, ginger, thirteen spices, sugar and chicken essence for 30 minutes;
4. Marinate well. Then add colored garbage and soaked millet and mix well;
5. Put the mixed meat into a bowl, top with chopped potatoes and carrots, put it into the pressure cooker, and turn on the pressure valve on medium heat for 40 minutes.
Dry-roasted Spanish mackerel
Ingredients: Spanish mackerel, cooking wine, dark soy sauce, sugar, white pepper
Method:
1. Cut the fish into large pieces crosswise, add onions, ginger and cooking wine and marinate for half an hour
2. After the mackerel is marinated, Wipe off the excess water and pat it with flour
3. Put the fish pieces into the pan and fry them. Be sure to heat the pan with cold oil so that no oil sticks.
4. Take out the fried fish pieces, add a little less oil, and stir-fry the onions, ginger and garlic. When fragrant, add cooking wine, dark soy sauce, white sugar, white pepper, hot water, add aniseed, pepper, etc., bring to a boil over high heat
5. Add fish pieces, reduce to low heat and simmer for 25 minutes, shake the pot halfway to let Make the juice more even, but try not to turn the fish too hard, or it will break into pieces.
6. Use high heat to collect the juice. chopped green onion.
Method:
1. Wash the ribs and marinate them with salt for about half an hour.
2. Soak the mushrooms and cut them into small pieces. Just use half a pack of garlic and mustard.
3, except the chopped green onion, put all the ingredients and ingredients including garlic, mustard, and mushrooms together and mix well. Place in a large bowl.
4, put it into a rice cooker and steam it. Press the cooking button. When the time is up, it is ready to be cooked.
Broccoli Mixed with lotus root
Ingredients: lotus root, broccoli, sesame oil, salt, chicken essence, white sugar, white vinegar
Method:
1. Break the broccoli into small florets, wash them, and soak them in cold water for ten minutes. about.
2, peel the lotus root, wash it and cut it into small cubes. Cool water.
3, blanch the diced lotus root in a pot, remove and drain.
4, blanch the broccoli in the pot, remove and drain.
5, put the drained broccoli and diced lotus root in a container.
6. Add sugar in a bowl, add a small amount of salt, chicken essence, add white vinegar and stir evenly. Add sesame oil and stir evenly to make a sauce
7. Pour the sauce into a container with broccoli and lotus root, stir well and serve.
Tomato fish balls
Ingredients: silver carp (you can also choose other fish with less spines according to your preference), tomatoes, green onions, ginger, salt, sugar, light soy sauce, cooking wine, pepper.
Method: 1. One piece of silver carp. Cut the fish into five large pieces, including the head, tail, fish bones and two pieces of belly meat.
2. Remove the large spines from the fish belly fillets, pound the fish meat with a meat pounder to loosen it, and use a knife to scrape off the fish meat bit by bit until it becomes pureed naturally.
3. If you want to eat it at home, you don’t need to take too much, as long as you can see the red color of the fish. Don’t take more. Cut the remaining part into pieces and burn it. When you take the meat this way, there are basically no thorns.
4. Put the fish paste into a bowl. Prepare onion, ginger, water and starch. Add cooking wine, salt, and a little light soy sauce to the fish paste, and stir evenly. Add the onion and ginger water little by little and stir evenly until all the water is mixed with the minced meat.
5. After the fish meat is battered to the ideal state, stir in cooking oil and mix evenly. The ratio of fish to water is approximately one to one. Add starch to the meat paste and stir evenly.
6. Boil a pot of water. When the water is hot, turn off the heat. Use your hands or a spoon to scoop the fish paste into the water. After scooping everything out, bring to a boil. Beat off the floating residue. Turn off the heat and keep the meatballs in water.
7. Prepare the tomatoes, cut them into pieces, remove the fish balls and cut them slightly. Pour oil into the wok, heat it up and stir-fry the tomato cubes to make the sauce. Pour in the fish balls, add light soy sauce, salt and pepper and a little sugar to taste, and serve.
Tea tree mushroom fried pork
Ingredients: Tea tree mushroom 300g, 50g pork belly, 6g dried chili shreds, 20 peppercorns, 5g ginger, 2 cloves garlic, cooked black sesame seeds, 15g spicy sauce, 3g salt, old 3ml of smoke, 3g of sugar, 3ml of sesame oil
Method:
1. Wash the tea tree mushrooms, remove the old roots, soak in light salt water, and slice the pork belly;
2. Cut the soaked tea tree mushrooms into small pieces;
3. Pour into the wok Boil the water, add the tea tree mushrooms, when the water boils again, take out the tea tree mushrooms and drain the water;
4. Pour oil into the hot pot, heat over low heat, add chopped bean paste and stir-fry until the red oil Then, add sliced ginger, garlic, Sichuan peppercorns, and dried pepper shreds and stir-fry until fragrant. Add pork belly slices and stir-fry over medium-high heat until the meat turns white;
5. Add tea tree mushrooms and stir-fry until raw, add salt and sugar. Stir-fry until fragrant, pour in dark soy sauce for color, finally pour in sesame oil, sprinkle a small handful of black sesame seeds, and serve on a plate.
sweet beans diced mushrooms and bamboo shoots
Method: 1. Wash the sweet beans, wash and dice the mushrooms, and fresh winter bamboo shoots Peel, wash and dice;
2. Heat the cold oil in the pan, pour in the diced bamboo shoots and diced mushrooms and stir-fry Stir-fry until the mushrooms are fragrant, add the sweet beans and stir-fry;
3, then add a small amount of warm water, turn to medium heat, and simmer for about 3 minutes;
4, add salt, light soy sauce, sesame oil, chicken essence and other seasonings before serving; reduce the juice over high heat Remove from the pan.
golden velvet garlic moss
Ingredients: 300 grams of garlic moss; 35 grams of golden velvet slices; 55 pieces of chilli padi; 5 pieces of garlic; 2 slices of ginger; 3 tablespoons of soy sauce; 1 and a half tablespoons of balsamic vinegar; 1 teaspoon of salt; 1 teaspoon of sesame oil ; Chili oil;
Method:
1. Soak the golden antler slices in water for 1 hour in advance, wash and wring out the water. Remove the old stalks from the garlic, wash and set aside. Cut the chilli padi into rings and mince the garlic (it’s best to use a garlic press to crush it into puree). 3 tablespoons of soy sauce, 1 and a half tablespoons of balsamic vinegar, 1 teaspoon of salt, 1 teaspoon of sesame oil, appropriate amount of homemade chili oil , and prepare a sauce.
2. Bring water to a boil, add 2 slices of ginger to remove the smell, then add slices of golden antler and blanch for half a minute. After cooling, drain the water and set aside. In another pot, bring water to a boil, add garlic cloves, and cook until raw. Quickly pour into cold water and chill for five minutes.
3. Tear into thin strips by hand and control the moisture. Put the golden antler slices, pepper rings, and minced garlic into a basin. Pour in the prepared sauce. Drop in a few drops of sesame oil and stir evenly.
Stir-fried cucumber money with meat
Ingredients: 50g dried cucumber money, 100g minced pork, appropriate amount of oil, appropriate amount of salt, a little dark soy sauce, a little sugar, a little cooking wine
Method:
1. Put the dried cucumber Money is poured into the bowl.
2. Add water and soak until soft.
3. Soak and wash several times until the water is clear, the cucumbers are soft and soft, squeeze out the water and set aside.
4. Add dark soy sauce, sugar and cooking wine to the meat filling and marinate for a while.
5. Heat oil in a pan.
6. Add the meat filling and stir-fry until cooked.
7. Pour in cucumber money, add appropriate amount of salt and stir-fry for a few minutes.
Stir-fried dried leeks
Ingredients: A small handful of leeks, dried fragrant 6 pieces, one red pepper, a few drops of light soy sauce, a little salt, an appropriate amount of oil
Method
1. Wash the leeks and cut them into sections.
2. Wash the dried incense and cut into thin strips.
3. Remove seeds from red pepper and cut into shreds.
4. Heat the oil in the wok, add shredded red pepper and dried fragrant spices and stir-fry. Add a little salt and light soy sauce to taste. You can also add a little water.
5. Stir-fry continuously until the fragrant stems absorb the soup and become soft and fluffy. Add the leeks and stir well. Wait until the leeks soften and serve.
Stir-fried pork with garlic sprouts
Ingredients: rump meat, garlic sprouts, green pepper, red pepper, light soy sauce, sugar, bean paste
Method:
1. Add water to the pot and cook the meat. Take it out when there are no red blood streaks, slice it, and cut it into pieces. Remove the seeds from the green and red peppers and cut them into pieces, and cut the garlic sprouts into small pieces;
2. Heat oil in a pot and pour in the meat slices. When the meat slices become oily and a little curled, change to low heat and add a spoonful of bean paste and black bean paste. Stir-fry until the flavor is added;
3 , add green pepper and red pepper cubes, stir-fry over high heat until green, pour in a little light soy sauce;
4, finally add garlic sprouts and stir-fry until fragrant, then add a little white sugar and stir-fry evenly before serving.
Garlic asparagus
Ingredients: 400g asparagus, 4 garlic cloves, a little salt and sugar
Method:
1. Wash the asparagus and cut it into short pieces, and smash the garlic cloves with a knife.
2. Heat oil in a pan, add garlic and saute until fragrant, add asparagus, salt and sugar.
3. Stir-fry over high heat for 2 minutes and it is ready to serve.
Stir-fried small river shrimp
Ingredients: small river shrimp, onion, ginger, garlic, pepper, star anise, salt, cooking wine, mature vinegar, light soy sauce, vegetable oil
Method:
1. Clean the fresh river shrimp and drain the water;
2. Sprinkle an appropriate amount of salt and peppercorns into the river shrimp, stir evenly, and marinate for ten minutes;
3. Add oil to the pot, turn on high heat, add star anise, pour in small river shrimp and stir-fry for a few times, add cooking wine, light soy sauce, Add mature vinegar, green onion slices, ginger slices, and garlic slices, and stir-fry until there is no moisture left in the pot, then take it out of the pot.
Stir-fried shredded pork with young ginger
Ingredients: 150 grams of lean meat; 50 grams of young ginger; 1 spoon of light soy sauce; 2 spoons of cooking wine; appropriate amount of salt; 1 spoon of starch; a small amount of dark soy sauce; half a spoon of sugar
Method:
1. Wash the lean meat Cut into shreds, add 1 spoon cooking wine, 1 spoon light soy sauce, 1 spoon starch and mix well. Wash and shred the young ginger.
2. Heat the oil pan, add the shredded meat and stir-fry until the color of the meat turns white.
3. Move the shredded pork to one side, add young ginger shreds and stir-fry until fragrant. After the young ginger becomes soft, mix the ingredients and stir-fry evenly. Add appropriate amount of salt, 1 spoon of cooking wine, a small amount of dark soy sauce (for color adjustment), half a spoon of sugar, and stir-fry evenly while adding.
Luffa gluten
Ingredients: Luffa, oil gluten , carrot, ginger, garlic, dried chili pepper, salt, stock (if not, use chicken essence mixed with water)
Method: 1. Cut the loofah into hob pieces and slice the carrots. Shred the pepper and ginger, smash the garlic
2. Put oil in the pot and sauté the ginger, garlic and red pepper until fragrant.
3. Add loofah and carrots, stir-fry well, add three tablespoons of stock, if not, add chicken essence and water.
4. Add oily gluten and stir well. The oily gluten will absorb the soup. Add salt to taste and you can
Wolfberry Stewed Pork Knuckles
Ingredients: 300 grams of pig trotters (trotters), 50 grams of peanuts, 50 grams of wolfberry, 5 grams of ginger, 520 grams of carrots, and a little green onion. Salt, chicken essence (MSG is also acceptable), rice wine, pepper.
Method
1. Cut the pig's trotters into pieces, soak and wash the peanuts, wash the wolfberries, peel and slice the ginger, peel and cut the carrots into pieces, and cut the green onions into flowers.
2. Add water to the pot. When the water boils, add the pork knuckles and carrots and cook them thoroughly. Remove and set aside.
3. Add pork trotters, carrots, rice wine, peanuts, wolfberry, and ginger to the pot, add clear soup, cover and simmer for 45 minutes. Add salt, chicken essence, and pepper, simmer for another 5 minutes, sprinkle with chopped green onion, and serve.
Pickled pepper pig ear slices
Method: 1. Remove the fat part from the cooked pig ear slices and cut into diamond-shaped slices with a blade.
2. Put the pig ear slices into a small basin, sprinkle in ginger slices and celery segments, and pour in a spoonful of light soy sauce.
3. Add a spoonful of sugar to enhance the freshness.
4. Sprinkle in fennel and peppercorns and mix well.
5. Add pickled peppers and pickled pepper water to cover the pig ear slices. Soak the mixed pig ear slices for 5 hours.
Broccoli for soup
Ingredients: 1 broccoli, 2 preserved eggs, Half a carrot, 1 piece of ginger, 2 cloves of garlic, 2 grams of salt, 1 gram of white pepper, 20 ml of cooking oil
Method:
1. Break the broccoli into small pieces and soak in water for about 20 minutes. Cut the preserved eggs into small pieces Cut into pieces, wash and smash the garlic, wash and mince the ginger, wash and slice the carrots,
2. Prepare a pot to boil water, add salt, cooking oil, and blanch the broccoli
3. Prepare a pot to heat oil, add minced ginger and stir-fry until fragrant, put Add carrot slices and preserved eggs and stir-fry until the preserved eggs are slightly charred
4. Add two small bowls of boiling water, bring to a boil over high heat, add some salt, white pepper, broccoli, bring to a boil over high heat, and simmer for about 3 minutes, take out the pan
Fried eggs with chives
Ingredients: 150g whitebait, 3 eggs, leeks (50g), blended oil, pepper, cooking wine
Method:
1. Prepare the materials.
2. Beat the eggs and add salt, pepper and cooking wine.
3. Add the washed chopped leeks
4 to the egg liquid, then add the whitebait and mix well.
5. Heat the oil in the pot, pour in the egg liquid and stir-fry over low heat until cooked.
6. Take out of the pot and put on a plate.
Shrimp Tart Dish
Ingredients: Shrimps150g Tart Dish1 green onions, appropriate amount of garlic, salt, 1 tablespoon light soy sauce, 1 tablespoon chicken essence, half spoon white pepper
Method:
1, pick and wash the Tart Dish
2, use 1 tablespoon light soy sauce and appropriate amount of shrimps Marinate the white pepper for 10 minutes
3. Put oil in the pot, add chopped onions and garlic and stir-fry until fragrant
4. Add shrimps and stir-fry until they change color
5. Add the tower vegetables and stir-fry over high heat
6. Add salt and chicken essence, stir well Get out of the pot
Stir-fried shrimps with zucchini
Ingredients: shrimp, zucchini, salt, chicken essence, pepper powder, chopped green onion
Method:
1, prepare the ingredients, wash and slice the zucchini, remove the heads of the shrimps, remove the shells and dice them for later use
2, put in the hot pot Oil, when the oil temperature is 60 to 70% hot, add chopped green onion and diced shrimp and stir-fry until the shrimp changes color
3, add zucchini slices and stir-fry until soft
4, add salt, pepper powder, chicken essence, stir-fry evenly and serve.
Minced meat and winter melon
Ingredients: winter melon, red pepper, minced meat, garlic, green onion, starch, oil, salt, chicken essence, oil consumption
Method: 1. Prepare all ingredients. Add starch to the minced meat and mix well with your hands. Cut the winter melon into 3cm wide pieces, cut the green onion into sections, and cut the red pepper and garlic into mince.
2. Heat the oil in a pan. When the oil is 70% hot, add the minced meat and stir-fry quickly.
3. Then add chili and garlic and stir-fry until fragrant.
4. When the winter melon is fried until soft, add salt, chicken essence, oyster sauce to taste, add green onions and stir-fry evenly. It’s time to put the pot on the plate.
Garlic Eggplant Strips
Ingredients: eggplant, garlic, ginger, green pepper, light soy sauce, cooking wine, fish sauce, white sugar, cooking oil
Method:
1. Cut the eggplant into 5 to 6 cm long sections and steam them in water (electricity Put it in the rice pot drawer), take it out and let it cool down a little (the temperature that your hands can bear), tear it into strips and set aside, prepare the sauce.
2. Chop the garlic, ginger, and green pepper into fine pieces and try to break them as little as possible.
3. Prepare a small bowl, pour half a bowl of light soy sauce, a spoonful of cooking wine, a dozen drops of fish sauce, and half a spoonful of white sugar (add sugar according to personal taste).
4. Pour oil into a hot pan. When the oil is hot, add minced ginger and stir-fry until fragrant. Pour in the sauce you just prepared. When the sauce bubbles, turn off the heat. Pour in minced garlic and green pepper, mix well, and pour it on the eggplant.
Red Braised Beef Offal
Ingredients: 500g beef tripe, beef intestines 250g, wash them separately and cut them into small pieces, homemade chili sauce 60g.
Method:
1. Boil 250 grams of beef tendon and cut into sections.
2. Put pork bone soup 500g in the pot, add 60g of homemade chili sauce, add tripe and simmer for 20 minutes, add beef intestines and simmer for 50 minutes, add beef tendon and simmer for flavor.
3. When serving, heat up 20 grams of vegetable oil in the pot, fry 10 garlic seeds until golden brown, add simmered beef offal and soup, add 5 grams of salt, 15 grams of green pepper rings, bring to a boil, and remove from the pot Plate and ready
Stir-fried flower armor
Ingredients: flower armor, green onions, ginger, garlic, spicy millet, light soy sauce
Method
1. Soak the purchased flower armor in salt water and spit out the sand, blanch the flower armor, and pick it up immediately after opening. Clean it;
2. Heat oil in a pot, add onions, ginger, garlic slices and millet and stir-fry until fragrant;
3. Pour in squid and stir-fry, add light soy sauce to taste, and finally sprinkle with chopped green onion and stir-fry for a few times. pot.
Vegetarian small platter
Ingredients:
lotus root, celery, cherry tomatoes , soy sauce, vinegar, salt, sesame oil
Steps:
1, slice lotus root, celery cut into sections, blanch the water, drain the water
2, cherry tomatoes Cut into four pieces, place on a plate
3, mix all seasonings into sauce
4, pour the sauce on the dishes, and finally sprinkle some black sesame seeds
pine nuts, corn
Ingredients: 160g corn, 10g pine nuts, appropriate amount of green pepper and red pepper, appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar
Method
1 Soak the sweet corn in water; clean the red and green peppers; set aside the pine nuts.
2 Heat the wok and fry the pine nuts until they are slightly yellow and fragrant. Pour out and let cool.
3 Dice the red and green peppers
4 Heat the oil pan, add the red and green peppers and stir fry until fragrant
5 Add the sweet corn, add a small amount of hot water and cook.
6Finally add pine nuts, add salt and sugar and stir well
7 Take out the pot
Stew sturgeon
Ingredients: one sturgeon, 2 tomatoes, mountain yellow peel 20g, 3g minced garlic, 4 slices of ginger slices, 20 grams of soy sauce, 15 grams of oyster sauce, 15 grams of cooking wine, 2 grams of salt, appropriate amount of chopped coriander and green onion, appropriate amount of water
Method
1, cut off its 3 hard tendons, then cut into small sections, wash all the divided fish.
2, prepare the chopped coriander, green onion, minced garlic, and minced ginger, and cut the tomatoes into hob pieces.
3, put an appropriate amount of cooking oil in the pot, add the sturgeon and fry until both sides are golden brown, take it out and set aside.
4, reheat the pan, add an appropriate amount of cooking oil, add tomatoes and stir-fry for a while, add mountain yellow peel and stir-fry.
5, add the seasonings, stir-fry evenly until the tomatoes are soft, add the sturgeon pieces, stir slightly, cover the pot and simmer for about 8 minutes.
6, add coriander and chopped green onion, stir-fry evenly and serve.
Sauce-flavored clams
Materials: Clams, garlic, minced green onions, hoisin sauce, black bean sauce, cooking wine
Method:
1. Soak clams in water for 3 hours, wash, chop garlic into minced garlic, wash and chop green onions. end.
2. Heat the pot, add a little oil, add minced garlic and tofu and stir-fry until fragrant, add clams and stir-fry for a while.
3. Add a spoonful of seafood sauce, a little cooking wine and water, cook until the juice is reduced, sprinkle with chopped green onion and stir well.
Corn chicken with tomato sauce
Ingredients: chicken breast, tomatoes, corn kernels, sugar, cooking wine, salt, starch
Method:
1. Cut the chicken breast into cubes, add a small spoonful of salt, cooking wine, and appropriate amount of starch and marinate for ten minutes. .
2. Take a tomato and cut it into eight segments.
3. Pour oil into the pan, add diced chicken, stir-fry until it changes color, then remove.
4. Leave the bottom oil in the pot, add tomatoes, and stir-fry until the juice comes out. Add corn kernels and stir-fry for a while. Add half a spoonful of salt and a little sugar and stir well, add in diced chicken and stir-fry until cooked through.
Mung bean and cabbage soup
Ingredients: 50 grams of mung beans, 150 grams of cabbage, appropriate amount of salt
Method:
1. Wash the mung beans and soak them in water overnight;
2. Put the soaked mung beans into a pot, add appropriate amount of water and boil , change to low heat and simmer for half an hour;
3. Wash the cabbage in water, tear it into small pieces with your hands, and separate the cabbage sticks and leaves;
4. After cooking the mung beans for 10 minutes, add the cabbage sticks and cook together , until the vegetables are cooked and the beans are rotten;
5, then add the vegetable leaves and bring to a boil, add an appropriate amount of salt and mix well, then turn off the heat and eat.
Steamed meat pie with mushrooms and water chestnuts
Ingredients: Pork front leg meat, dried mushrooms, water chestnuts, ginger, dry starch, cooking wine, light soy sauce, salt, sesame oil, water, chopped green onion.
Method
1. Separate the fat and lean meat of the pig front leg meat, cut the fat into fine pieces, mix with 1 tsp of dry starch and a little sesame oil, set aside, chop the lean meat and ginger into minced meat
2. Dried shiitake mushrooms Soak in water in advance, cut into fine pieces, wash and peel the water chestnuts ( water chestnuts ), and chop into fine pieces.
3. Put the minced lean meat into a bowl, add the fatty meat cubes, minced mushrooms, minced water chestnuts and other seasonings. Add water in batches and stir in one direction until gelatin
4. Put the mixed minced meat into a wide-mouthed deep plate. After boiling the water in the steamer, move the plate into the steamer and steam over high heat for about 15 minutes. After turning off the heat, while it's still hot, sprinkle in the chopped chives.
Tomato and Luffa Fish Gluten
Ingredients: Fish Gluten , starch, salt, sugar, salad oil, tomato
Method
1. Add appropriate amount of salt to the cut loofah, marinate and wash;
2. Heat the oil in the pot and add the loofah. Stir-fry and take out;
3. Add tomatoes to the remaining oil in the pot and stir-fry;
4. Add sugar, then add fish gluten and loofah;
5. Add appropriate amount of salt, pour in wet starch and stir-fry for a few times before serving.
