葱爆牛肉原料:嫩牛肉200克,水发木耳10克,精盐0.5克,湿淀粉25克,香菜梗25克,鸡蛋清半个,酱油15克,胡椒面少许,蒜10克、料酒5克,高汤50克,香油少许。制法:1、将牛肉顶丝切成3厘米长、2厘米宽的薄片,加上鸡蛋清,湿淀粉调匀;香菜梗切成3厘米长的段,蒜切成片,大葱切成马蹄形的片。 2、植物油烧至四成熟,加入牛肉,用筷子搅开,倒入漏勺沥油。3、炒勺内留油40克,先加上葱、蒜煽炒几下,再加上木耳、酱油、精盐、味精、料酒、高汤、勾上芡,加入肉片和香菜段,淋上香油,颠翻几下即成。樱头肉原料:五花猪肉300克,葱、姜 Ingredients: tender beef 200 grams, 10 grams of water, fungus, salt 0.5 grams, 25 grams of wet starch, parsley stem 25 grams, half an egg, soy sauce 15 grams, a little pepper, garlic 10 grams, cooking wine 5 grams , 50 grams of soup, sesame oil a little. Method: 1, the top beef cut into 3 cm long, 2 cm wide slices, add egg white, wet starch and mix thoroughly; parsley stems cut into 3 cm long section, garlic cut into pieces, scallions cut into horseshoe sheet. 2, vegetable oil till four mature, add beef, stir with chopsticks, pour colander drain oil. 3, fried spoon stay oil 40 grams, first with onion, garlic stir a few times, together with fungus, soy sauce, salt, monosodium glutamate, cooking wine, stock, hook Shangwan, add meat and parsley, topped with sesame oil, Britain turn A few times Serve. Cherry head meat ingredients: Wuhua pork 300 grams, onions, ginger