Quail sauce

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Preparation material. Clean it all up. The basic materials are bean petal sauce, shrimp, peanuts, tofu dry, meat and stingling, and others may increase or decrease according to personal preference or season。

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WINTER, WHITE, CARROTS, EGGPLANTS, MUSHROOMS, ONIONS, TOFU DRY AND SPINAL MEAT, ALL CUT INTO LITTLE DING, AS FINE AS POSSIBLE. SHRIMP IS A LITTLE BROKEN. YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU, YOU KNOW, YOU KNOW, YOU KNOW, YOU KNOW, YOU, YOU SLURP MEAT AND SHRIMP FIRST

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It will be made of platinum, carrot, eggplant, tofu dry, with high soup (or fresh water) for five minutes. The winter stings with hot water。

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There's oil in the big frying pan, followed by mushrooms, meat and shrimp。

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Boiled vegetable plums with a leaking spoon and mixed cashew nuts (or peanuts) with platinum shrimp

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Add the old soy sauce and put three to four spoons of soy sauce into the pan. (An alternative can be made, the soybean bean bean bean bean sauce can be turned on and put into the pot, and then the food will be poured into the fire. This step is determined by the preferences of everyone and the taste of pasta)

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Fire, fire for five minutes. The soup juice is decreasing. Turn the fire and fire for another five minutes. The food is basic. Taste it if it's too light and add soy sauce or salt or soy sauce. This sauce can be salty enough for dinner

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When the water is almost dry, the fire starts and the onions are tumbled and tumbled evenly, and then two small spoons of sugar can be added to the pot. When cooled, they are put in the fridge for food, which can be kept for about a week。

TIPS: 1) Vegetable ingredients can be increased or decreased according to personal preference and the season; the size of the dice is not important, as long as they are basically uniform. If the vegetable pieces are cut large, the shrimp do not need to be chopped. 2) Adding mushrooms and eggplant makes the texture more tender and refreshing. For dried tofu, the thick, soft white kind is more suitable than the dark, hard variety. 3) Beijing scallions cook quickly, so add them last to accentuate the flavor. Sugar is added at the end solely to enhance umami, similar to MSG, so the finished dish tastes savory rather than sweet. 4) To coat the meat cubes and shrimp, first mix evenly with egg white, then coat with starch, mix well, let sit for a while, and then stir-fry in the pan over medium-low heat. 5) The most critical point is to use high-quality bean paste; choose the flavor you normally enjoy, whether it is salty-sweet, savory-spicy, or a mix of various sauces. 6) Patiently stir-fry continuously until the liquid has evaporated. Do not rush to thicken with starch, as this will affect the aromatic flavor of the sauce.