1, hot and sour potato shreds: First of all, you need to peel the potatoes, cut them into shreds, and soak them in water to wash off the starch, which can not only prevent them from turning black, but also keep them white, tender and crisp when frying. Remove before frying and drain. Remove seeds and pedicels from green and red peppers, cut into filaments, and shred dried peppers. Heat a wok, add peanut oil, heat it, add shredded onion, stir fry, add shredded green pepper and shredded potato, stir fry until it is 80% ripe, add refined salt and monosodium glutamate to taste, then pour sesame oil and balsamic vinegar, and stir fry.

2, braised eggplant: wash the eggplant to remove the head and tail, cut into hob-shaped, soak in clear water, pick up the drained water and sprinkle a little starch and mix well. Wash the onion from head to tail and cut it into sections. Wash and slice pork, chop it into mud, add 1/2 tbsp soy sauce, 1 tbsp cornmeal, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well, and marinate for 10 minutes. Pour 3 tablespoons of oil into the pot and heat it. Pour in minced meat and stir-fry until the meat turns white, and then take it out for later use. Continue to add 10 tbsp oil, stir-fry shallots, add eggplant and stir-fry quickly, add 5 tbsp water and stir-fry until the eggplant is soft, about 5-6 minutes. Pour in the minced meat fried before 1 min, sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and then serve.

3, green pepper scrambled eggs: wash the green pepper with water, remove the seeds and cut into filaments. Beat the eggs in a bowl and scatter them with chopsticks. Put oil (40g) in the pan, heat it, pour in the egg juice, stir-fry and pour it out. Pour the remaining oil into the pot, heat it, put the chopped green onion into the wok, add the shredded green pepper, stir-fry with refined salt for a few times, and when the shredded green pepper is green, add the fried eggs and monosodium glutamate, stir-fry evenly, and cook with balsamic vinegar, and then take out the pot.