Ingredients: water-soaked broad beans, leeks, minced ginger, sugar, salt, cooking wine, minced onion and garlic, sesame oil and water.

1 peeled broad beans, washed and drained leeks, and then cut into sections for later use.

Add 3 tablespoons of oil to 2 oil pans, and stir-fry the minced ginger until golden brown.

3 Put the broad beans into the pot and add water 1/2 cups and stir-fry until cooked and soft.

Finally, add leek and other seasonings and stir-fry for a while.

Salted green beans

1. Chop ginger and red pepper.

2. The green beans are drowned.

3. Mixed vegetables: diced red pepper, diced ginger, salt, one and a half spoonfuls of monosodium glutamate, one and a half spoonfuls of chicken essence, a little sugar, a little vinegar, a little sesame oil, a little soy sauce, and mix well with green beans to serve.

Leek tofu

Ingredients: tofu, leek, red pepper, lobster sauce, soy sauce, a little sugar, salt, chicken essence and pepper.

1. Cut the head of leek and cut it into sections; Cut the red pepper into small pieces; Cut tofu into quarters and drain for later use.

2. Put the right amount of oil in the wok, heat it, fry the tofu, fry it until it turns yellow and the surface bulges, and then turn it over. The fried tofu is ready for use.

3. Pour out the oil of fried tofu, leave a little base oil, add 1 tablespoon of lobster sauce, stir-fry red oil, and then stir-fry pepper.

4. Add soy sauce and a small bowl of water, then add sugar, salt and chicken essence and stir well.

5. Add tofu and leek heads, stir well, and add a little pepper.

6. The soup is slightly thickened, and the leeks are fried evenly until the leeks are broken.

Roasted eggplant with pepper

1. Erjing pepper is baked or roasted to make a pepper-burning and cutting hob for later use.

2. Cut eggplant into strips and steam or blanch. Load the plate.

3. Juice adjustment: half a spoonful of salt, one spoonful of monosodium glutamate, one spoonful of chicken essence, three spoonfuls of sugar, vinegar, soy sauce, sesame oil, delicious, stir well with roasted pepper, and pour on eggplant.

Cowpea mixed with sesame sauce

1. Material: cowpea, sesame oil, sesame paste and salt.

2. Wash cowpeas and cook them for later use. Cut into sections.

3. Take a small bowl, add salt, sesame oil and water, and mix well to make a flavor juice.

4. Take a pot, add cowpea, pour in the flavor juice and mix well.

Sautéed Celery with Dried Tofu Slices

Ingredients: dried bean curd, celery, carrot, salt, monosodium glutamate, pepper oil and thirteen spices.

1. Peel celery, cut into thin strips with a knife, and cut carrots into strips.

2. After the ingredients are ready, you can start the fire in the pot, then pour some water into it and boil it, then pour celery sticks and carrot sticks to cool it.

3. Cut the dried bean curd into strips with a knife, and put the celery and carrot strips into the basin.

4. Add refined salt, monosodium glutamate pepper oil and thirteen spices, and mix well to serve.

Lemon melon strips

1. White gourd, lemon juice, sugar.

2. Peel the wax gourd, cut it into strips and cook it.

3. Soak in lemon juice and add sugar to taste.

4. It can be eaten in half an hour.

Sliced lotus root with lemon juice

1. Peel tender lotus root, slice, wash and blanch.

2. Put a small amount of rock sugar, white sugar, and a small amount of boiling water in the basin. After cooling, add fruit treasures, lemon juice, and orange juice to make juice.

3. Put the lotus root slices into the bubble for 4 hours.

Stir-fried Chinese cabbage

Ingredients: Chinese cabbage, red green pepper, red pickled pepper powder, red millet pepper, onion ginger powder, a little salt, soy sauce, white sugar, chicken essence, monosodium glutamate and salad oil.

1. Chinese cabbage is sliced with a knife, red green pepper is cut into the same slices as Chinese cabbage, and red millet pepper is cut into rings.

2. Place the pot on a strong fire, add salad oil to heat it up, add minced red pickled peppers, minced onion and ginger to stir fry, add Chinese cabbage to stir fry until it is cut off, add red green pepper slices, add soy sauce, a little salt, a little sugar, monosodium glutamate and chicken essence, stir fry evenly, and serve.

Fried vermicelli with cabbage

Ingredients: Chinese cabbage, dried vermicelli, chili oil paste (fried with dried Chili and dried Zanthoxylum bungeanum), braised soy sauce, ginger, onion and garlic, soy sauce, pepper powder, ginger powder, monosodium glutamate, chicken essence, salt and rapeseed oil.

1. Cut the cleaned cabbage into strips or slices, and soak the vermicelli in water; Ginger and garlic are sliced into pieces, and onions are cut with oblique blades.

2. Put the pan on a high fire, pour in rapeseed oil and heat it, add a proper amount of paste spicy oil, add onion, ginger and garlic and stir-fry until it is cooked. You don't need to add water to the cabbage juice, and don't turn the vermicelli for a little stew. Simmer the vermicelli until it is cooked, stir in braised soy sauce, soy sauce, salt, pepper powder, ginger powder, monosodium glutamate and chicken essence, and then take it out of the pan and plate it.

Tasty lettuce

1. Peel and slice lettuce or shred it. Blanch, shower and plate.

2. Add red pepper rings, salt, monosodium glutamate, vinegar and a small amount of water to the pan and continue to stir fry. Pour it on the dish.

Hot and sour shredded potatoes

1. Peel and wash potatoes, cut into two thick shreds, soak in clean water, add some white vinegar, wash off excess starch, remove and control water. Blanch the water in a boiling pot until it is just broken, take it out and drain it for cooling, and drain it for later use.

2. Put the pan on a strong fire, pour in rapeseed oil and burn it to 50% heat, add dried peppers and prickly ash to stir fry, pour in white vinegar, add shredded potatoes and stir fry, add salt, soy sauce, monosodium glutamate and chicken essence to stir fry evenly, add a small amount of water, pour in balsamic vinegar on the side of the pan, and take out of the pan and plate.

Salted edamame

1. Clean the edamame.

2. Boil the pot with water, salt, aniseed and pepper water, and cook the edamame. You can eat it when it is cold. Don't put too much seasoning to keep the edamame fragrant.

Chinese cabbage with auricularia auricula

Ingredients: auricularia auricula, Chinese cabbage, salt, monosodium glutamate, vinegar, soy sauce and sesame oil.

1. Wash Auricularia auricula and Chinese cabbage respectively, cut into pieces, blanch in boiling water, scoop up and drain, and put them on a cold plate.

2. Add salt, monosodium glutamate, vinegar, soy sauce and sesame oil to the plate and mix well.

Fried noodles with carrot

1. Clean carrots, peel them and cut them into uniform filaments. It's best to choose stick powder for vermicelli, and sweet potato vermicelli for vermicelli. Remember to soak your hair in advance and add soy sauce for coloring.

2. Put the pot on a strong fire, add mixed lard, or use minced pork instead, heat it, add ginger, onion and garlic slices to saute until fragrant, add shredded carrot to stir fry, pour proper amount of water into it, stir fry shredded carrot until raw, add vermicelli to stir fry evenly, stir in soy sauce, salt, monosodium glutamate and chicken essence to stir fry evenly, and then take out the pot, or add some red oil to make the color brighter.

3. Heat the casserole, pour some sesame oil, add shredded onion, and put the fried carrot vermicelli into the casserole, which will taste better. Don't use too much salt in this dish, or it will taste bitter.

Scalded leek

Ingredients: leek, garlic, soy sauce paste, sugar, a little minced garlic and a little sesame oil.

1. Blanch leeks in boiling water for 30 seconds, remove and cut into small pieces.

2. Mix the seasoning with minced garlic and pour it on the leek.

chinese chive fried bean sprouts

Ingredients: leek, mung bean sprouts, carrots, shredded ginger, salt, soy sauce, monosodium glutamate and sesame oil.

1. Wash leeks and cut them into sections for later use; Wash the mung bean sprouts for later use; Wash carrots and shred them for later use.

2. Add a proper amount of water to the pot, bring it to a boil, blanch the mung bean sprouts for a while, remove them, and drain.

3. Heat the oil pan, add shredded ginger and stir-fry until fragrant, add leek segments, mung bean sprouts and shredded carrots and stir-fry until cooked, add salt, soy sauce and monosodium glutamate and stir-fry until tasty, and pour in sesame oil.

Celery bitter gourd

1. Slice bitter gourd, celery and red pepper.

2. Blanch, drain, put salt, monosodium glutamate and sesame oil after cooling.

Stir-fried yuba with celery

1. Soak yuba in cold water and drain; Cut the red pepper into circles.

2. Pick the old leaves of celery, tear off the old tendons, clean and drain.

3. Heat the oil pan and stir-fry the celery until it changes color.

4. Add yuba and stir-fry for 2 minutes.

5. Add red pepper rings, stir fry a few times, add salt and appropriate amount of mushroom essence, and stir fry evenly.

Sweet and sour three silk

1. Wash and shred celery and radish, remove the pedicels of green peppers and wash and shred seeds, and put them into plates respectively.

2. Cook the three shreds in a boiling water pot, remove them and cool them in a dish for later use.

3. Pour the sugar, salt and monosodium glutamate on the three wires in the dish, pour in vinegar and mix well.

Stir-fried leek with scallion

Ingredients: leek, green onion, ginger slices, salt, sugar, cooking wine and sesame oil.

1. Wash leeks and green onions and cut them into sections.

2. Saute ginger slices in a frying pan, add salt to taste, and then add leeks and green onions to stir fry.

3. Add cooking wine and sugar, stir-fry to taste, and drop a little sesame oil before taking the pot.

Stir-fried cabbage

1. Wash the cabbage, shred the carrot and cut the parsley.

2. Mix white vinegar, mashed garlic, sugar, sesame oil, salt and monosodium glutamate.

Laoganma shredded potatoes

Ingredients: shredded potatoes, Laoganma douchi oil pepper, a little salt, soy sauce, monosodium glutamate, chicken essence, and melted lard.

1. Place the pan on a high fire, add melted lard and heat it to 40%, add a proper amount of Laoganma to stir-fry red oil, add shredded potatoes and stir-fry until it breaks, add salt, light soy sauce, monosodium glutamate or chicken essence, stir-fry until it is cooked, and then take out the pan.

Braised potato with Chinese cabbage

Ingredients: potato, Chinese cabbage, dried pepper, minced onion and ginger, salt, monosodium glutamate, pepper powder, ginger powder, melted lard and rapeseed oil.

1. Peel potatoes, clean them, peel them, and cut them into thick strips of any size.

2. Clean Chinese cabbage, cut it into sections, blanch it in boiling water pot, take it out, soak it in cold water, and drain it for later use.

3. Put the pot on medium fire, add a proper amount of rapeseed oil to heat it, add a little melted lard to burn incense, then add dried Chili and minced onion and ginger to saute until fragrant, add cut potato chips, stir fry evenly, add a proper amount of water to boil, stew the potatoes until they are cooked, add Chinese cabbage to stir fry evenly, mash the potatoes with a spatula, add salt, pepper powder and ginger powder to stir fry evenly to make Chinese cabbage and potatoes stick evenly, and then add them.

Red celery

1. Wash celery, cut into shreds, blanch in boiling water, drain water and put on a plate.

2. Mix garlic paste, sesame sauce, soy sauce, salt, etc., pour it on shredded celery, then pour red oil and sesame oil and mix well to serve.

Stewed celery with pepper oil

1. Remove the leaves and roots of fresh celery, wash them, cut them into 5cm-long sections with a straight knife, put them in a boiling pot, cook them and take them out.

2. Take a cold shower to control drying, then mix the salt, monosodium glutamate and mature vinegar, put the Jiang Mo on it, and pour the heated pepper oil to taste.

Fried noodles with cabbage

Ingredients: cabbage, potato vermicelli, dried Chili festival, pepper, garlic, ginger and onion slices, salt, soy sauce, monosodium glutamate, chicken essence and mixed oil.

1. Peel the cabbage, cut it in half and cut it into filaments, and soak the vermicelli in water in advance.

2. Heat the pan, add the mixed oil and stir-fry until fragrant, add the dried pepper, pepper, ginger, onion and garlic to stir-fry until fragrant, add the shredded cabbage and stir-fry evenly, add the vermicelli and stir-fry evenly, add salt, light soy sauce and light soy sauce, stir-fry evenly, and finally add the chicken essence and monosodium glutamate to refresh and enhance fragrance, and take out the pan.

Kelp vermicelli

Ingredients: vermicelli, kelp, parsley, chopped green onion, Jiang Mo, mashed garlic, salt, monosodium glutamate, sesame oil, white vinegar and soy sauce.

1. Soak kelp, wash it, cut it into filaments, blanch it in boiling water, turn it out and drain it for later use.

2. Soak the vermicelli in warm water, cut it into long sections, put it in a basin, then add shredded kelp, chopped green onion, Jiang Mo, mashed garlic, salt, monosodium glutamate, sesame oil, white vinegar and soy sauce, and mix well, then serve on a plate.

Mixed vermicelli rape

1. Wash, blanch and shred rape; Soak vermicelli until soft, cook, cool and cut into sections; Wash cucumber and shred.

2. Take a pot, put in rape, add vermicelli, shredded cucumber, salt, sugar and monosodium glutamate, mix well, and marinate for about 10 minute.

3. Heat the sesame oil in the wok, fry the dried shredded red pepper, pour it on the rape, mix well and serve.

Double eggplant mixed vegetables

1. Eggplant pedicled and washed; Wash tomatoes, blanch in boiling water, remove and drain, peel and cut into small pieces; Remove the pedicels, seeds, wash and cut into small pieces of green persimmon pepper; Remove pedicels and seeds from green persimmon pepper, wash and cut into small pieces.

2. Put the eggplant into a steamer and steam it, take it out and let it cool, and tear it into thin strips.

2. Take a bowl, add tomatoes, bell peppers and garlic cloves, and mash them to make tomato juice.

3. Take a small bowl, pour in tomato juice, add olive oil, soy sauce, vinegar, white sugar, salt, black pepper and monosodium glutamate, and mix well to get the sauce.

4. Take a large plate, add eggplant strips, pour the sauce and mix well.

Bean sprouts mixed with parsley

1. Remove leaves from celery, cut into sections and blanch. Pinch off both ends of bean sprouts and blanch them.

2. Put it in a pot after cooling, add salt, sugar, vinegar, monosodium glutamate and sesame oil and mix well.

Roasted eggplant pepper with sauce

1. Wash the long eggplant and the green red pepper, and bake them on fire until the skin bubbles slightly. Set aside.

2. Tear the cooked eggplant and pepper into strips by hand, add salt, soy sauce, garlic, white sugar, aged vinegar, flavored powder and sesame oil and mix well.

Stir-fried mung bean sprouts

1. Pinch off the roots of bean sprouts and wash them.

2. Add oil to the pot. Add chopped green onion and saute until fragrant, add bean sprouts, add salt and monosodium glutamate, stir fry quickly, and pour pepper oil into the plate.

Laminaria japonica mixed with yuba

Ingredients: water-borne yuba, water-borne kelp, green pepper, carrot, cabbage patch, cucumber, garlic paste, sesame sauce, mustard, salt, vinegar and monosodium glutamate. Sesame oil, coriander powder.

1. Wash yuba and cut into sections; Washing kelp, cabbage patch, carrot and cucumber respectively, and shredding; Wash green peppers, remove pedicels and seeds, and shred.

2. Put a proper amount of water into the pot and bring to a boil. Add yuba and kelp to cook, remove and drain, and let cool.

3. Take a small bowl, add mustard, pour it into boiling water, add garlic paste, sesame paste, salt, vinegar, monosodium glutamate and sesame oil, and mix well to get the flavored juice.

4. Take a pot, add yuba, kelp, green pepper, cabbage patch, carrot and cucumber, pour in the flavor juice and mix well, sprinkle with coriander powder and serve.

Orange juice pearl

1. Dice ham, corn kernels and green beans, blanch, supercool and control water.

2. Put all of them into the basin, add sugar, honey and orange juice, mix well and serve.

Green bean sprouts with pepper oil

1. Blanch the bean sprouts slightly, take them out and drain them, and put them into a pot.

2. Add shredded onion and ginger, chopped green onion, salt, vinegar and hot pepper oil, mix well and serve.

Hometown bean sprouts gluten

Ingredients: bean sprouts, gluten, Chinese cabbage, preserved eggs, shredded red pepper.

1. Bean sprouts, washed cabbage, blanched and drained, preserved eggs cut into strips, gluten cut into sections and blanched.

2. Put the above dishes into a basin, and mix well with salt, monosodium glutamate, soy sauce and Chili oil.

Cold yuba

1. Wash and drain yuba, blanch in boiling water, remove and drain, cool, take a plate, put yuba, add chopped green onion, shredded ginger, Chili powder, soy sauce, salt, monosodium glutamate and sesame oil and mix well.