Ingredients: half a cabbage, a handful of vermicelli, half a carrot, two eggs in soy sauce, salt and oyster sauce.
Step 1: Clean all the ingredients, soak the vermicelli in advance, remove the hard stems from the cabbage and shred the carrots for later use.
Step 2: put oil in the pot, heat it to 80%, pour in the egg liquid, break it up with chopsticks and take it out for later use.
Step 3: Stir-fry shredded carrots until soft, then pour shredded Chinese cabbage and stir-fry evenly with a shovel until shredded Chinese cabbage is soft and broken.
Step 4: Stir well, then pour in the soaked rice flour, stir well with a shovel and stir well together. Add edible salt, soy sauce and oyster sauce, stir well, and do not add water (nagging: rice noodles will come out after soaking)
Step 5: Before cooking, pour in the scrambled eggs and stir them evenly before cooking.
Ingredients: 400g shredded potato, 50g green pepper, 3g garlic, 5g onion, salt, vinegar and oil.
Step 1: When the wok is dry, pour in cooking oil and heat it to 70% heat. Add chopped green onion and fry for three or four seconds.
Step 2: Pour in shredded potatoes and chilies, then turn over the fire quickly 1 min.
Step 3: Then add salt and vinegar respectively and continue to stir fry quickly.
Ingredients: mung bean sprouts 250g, leek 1 handful, millet spicy 1 root, white vinegar, garlic and salt.
Step 1: Wash leek, cut into small pieces, slice garlic and dice millet.
Step 2: Don't pour the right amount of water into the pot to boil, add half a spoonful of oil and half a spoonful of salt, stir well, then pour the bean sprouts into the water for 2 seconds, and remove the supercooled water for later use.
Step 3: pour a little cooking oil into the pot, add garlic slices and millet pepper and stir-fry until fragrant.
Step 4: Add mung bean sprouts and leeks, stir fry quickly 1 min, and the leeks will be cooked after heating. Don't fry for too long.
Step 5: put a spoonful of white vinegar and a spoonful of salt, then pour in a little sesame oil, stir well and then take out the pot.
Ingredients: Flammulina velutipes 1 piece, minced garlic, millet spicy 1 piece, chopped green onion, soy sauce, salt, cooking oil, sugar and oyster sauce.
Step 1: cut off the root of Flammulina velutipes, clean it, drain the water, put Flammulina velutipes on a plate, chop garlic and millet spicy, and chop chopped green onion for later use.
Step 2: Prepare garlic sauce, put it in a medium heat pot, pour in proper amount of cooking oil, then pour in garlic and millet, stir-fry until fragrant, add proper amount of soy sauce, salt and a drop of oyster sauce, mix well and turn off the heat, and the garlic sauce is ready. (Friends who don't like spicy food can also omit Xiaomi spicy food. )
Step 3: Pour the garlic sauce directly on the washed Flammulina velutipes, boil it, steam it for 6-8 minutes, take it out, evaporate the water, pour the juice back into the pot, add fresh soy sauce and sugar to the juice, adjust the taste, not too salty, then pour it back into the Flammulina velutipes plate, and finally sprinkle with chopped green onion. Is done, especially cooking, ingredients and practices are also very simple.
Ingredients: Flammulina velutipes 300g, shredded cucumber, 3 parsley, millet 1 (you can add more if you can eat it very spicy), garlic, sauce: 2 tablespoons soy sauce, 2 tablespoons aged vinegar, a little sugar, salt and cooked peanuts.
Step 1: cut the root of Flammulina velutipes and wash it, shred cucumber and millet, shred coriander and chop garlic for later use.
Step 2: Boil the boiling water in the pot, add the Flammulina velutipes and cook it, then pass the cold water.
Step 3: Juice Flammulina velutipes and put it on a plate, then pour in the sauce prepared in advance.
Step 4: Then add shredded cucumber, millet and garlic, pour hot oil into the pan, add coriander and peanuts and mix well.
Ingredients: water spinach 1 serving, a little garlic, proper amount of cooking oil, salt 1 spoon.
Step 1: Wash the water spinach, preheat the oil in the pot, add garlic and stir-fry until fragrant.
Step 2: Add spinach and stir fry, add a spoonful of salt and stir fry for two minutes.
Ingredients: Flammulina velutipes 300g, Auricularia auricula 5, carrot half root, 2 teaspoons of balsamic vinegar, 2 teaspoons of soy sauce, garlic, onion, starch, 1 teaspoon of sugar and 2 teaspoons of balsamic vinegar.
Step 1: Shred the soaked fungus, carrot and garlic.
Step 2: First, root the Flammulina velutipes, break them into small flowers and wash them with clear water. When cold water is scalded, add some salt to the water to make Flammulina velutipes more tasty. Then, cool them immediately after ironing, so that they will have a crispy taste. This 1 step is very important.
Step 3: Mix the fish-flavored sauce, and stir the soy sauce, balsamic vinegar, sugar, starch and water evenly.
Step 4: Heat oil, saute garlic, pour shredded carrots and fungus, and stir-fry for three minutes.
Step 5: Immediately pour in Flammulina velutipes, stir-fry the sauce evenly, then collect the juice over high fire, and add the onion before taking out.
Ingredients: lotus root, coriander, shallot, salt, sugar, white vinegar, two red peppers and corn oil.
Step 1: Wash one section of lotus root, peel it, cut it into thin slices, soak it in clear water, and wash chives and parsley.
Step 2: Cut the parsley and shallots into small pieces, and break the red pepper into small pieces.
Step 3: Put the lotus root slices into a boiling pot, blanch them and take them out. Put them in cold water to keep them crisp and tender.
Step 4: control the moisture, add appropriate amount of salt, sugar and vinegar, mix well and season, and add coriander, shallot and red pepper.
Step 5: put oil in the pot and heat it. When it smokes slightly, pour it on it and eat it.
Ingredients: Flammulina velutipes 400g, Pixian bean paste 2 tablespoons, salt 1 tsp, soy sauce 1 tsp, sugar 1 tsp, proper amount of cooking oil and a bowl of clean water.
Step 1: cut off the roots of Flammulina velutipes, wash and control the moisture, put a proper amount of cooking oil in the pot, heat it, and add Pixian bean paste to stir-fry until fragrant.
Step 2: Add a spoonful of soy sauce, a spoonful of sugar, a spoonful of salt and a bowl of water to boil, not too much water.
Step 3: Add Flammulina velutipes after the pot is boiled. It doesn't matter if you fail. After a while, Flammulina velutipes will become soft and produce water.
Step 4: Boil again. After the Flammulina velutipes become soft, taste salty and light. When it's light, you can add some salt and serve it on a plate. Spicy and enjoyable, super delicious.
Step 1: Prepare ingredients, a handful of leeks, 5 eggs, appropriate amount of salt, clean leeks, chop them up for later use, and put 4 eggs in a larger bowl.
Step 2: Add a proper amount of salt to the eggs in the bowl and break them up, then chop the leeks and stir them evenly. Add oil to the pot, pour in the mixture of eggs and leeks, don't stir fry at first, stir fry with a shovel after the bottom solidifies, and stir fry until all are cooked into lumps. In a few simple steps, a plate of delicious scrambled eggs with leeks will be ready in a few minutes.
Step 1: Prepare ingredients: 300g shrimp, peas, half a sweet pepper, starch, ginger slices, soy sauce, salt and cooking oil.
Step 2: Take the shrimps out from the back, dry them with paper, put them in a bowl, add half a spoonful of salt, ginger slices and half a spoonful of starch, stir them evenly, and marinate for 15 minutes. (Hint: The purpose of adding starch is to make shrimp taste smoother.)
Step 3: pea pods takes the peas out, puts them in a pot and boils them with water. Blanch the peas for 3 minutes, and add a little salt and a few drops of cooking oil to the water, which will make the peas look greener when blanched. Blanch peas for 3 minutes, then take them out and cool them in cold water. (Tip: Blanch the peas and cool them in cold water, so that the peas will not turn yellow and keep their fresh and tender taste. )
Step 4: Cut the sweet pepper into small pieces and put them with peas for later use to avoid being in a hurry. Pour the vegetable oil into the pot. When the oil temperature reaches 50%, pour in the processed shrimps and stir-fry until the color changes slightly.
Step 5: Immediately add peas and sweet peppers, stir-fry for 30 seconds, add appropriate amount of water and cook for 20 seconds. Add soy sauce, salt seasoning and water starch to thicken the pot before taking out.
Ingredients: Flammulina velutipes 300g, tofu skin 1 piece, garlic, toothpicks 12, 2 tablespoons light soy sauce, half a spoon light soy sauce, oyster sauce 1 spoon, sugar, salt and starch.
Step 1: First, root the Flammulina velutipes, break them into small flowers, wash them with clear water, put the bean curd skin into a pot with cold water, add a spoonful of salt, boil it for 2 minutes, and then turn off the heat. The purpose of blanching is to remove the beany smell of tofu skin, and at the same time, the cooked tofu skin is more elastic and convenient for post-production.
Step 2: Mix the sauce, soy sauce, soy sauce, oyster sauce, sugar, salt and half a bowl of water. Take a pinch of Flammulina velutipes, wrap it tightly with tofu bag, and then insert a toothpick in the middle to fix it, so that it is not easy to spread when you turn it over.
Step 3: Heat oil in the pot, pour garlic to make it taste, put it in the bean curd skin Flammulina velutipes roll and fry it slowly until the edge of the bean curd skin is slightly burnt, and then turn it over and fry the other side until both sides of the bean curd skin Flammulina velutipes roll are golden yellow.
Step 4: Add the sauce prepared in advance to the fried bean skin roll, bring it to a boil with strong fire, add starch water, and simmer until the juice is collected.
Step 5: plate and sprinkle with chopped green onion before eating. Flammulina velutipes is rich in amino acids and crude fiber. Fried tofu skin, crisp taste. Flammulina velutipes is refreshing. Try this simple method.
Ingredients: 6 eggs, 1 tsp soy sauce, half a tsp soy sauce, 1 tsp tomato sauce, 1 tsp aged vinegar, 1 tsp sugar, 1 tsp corn starch, appropriate amount of water, appropriate amount of chopped green onion and appropriate amount of minced garlic.
Step 1: Boil the oil, put the eggs in the pot, remember to put them in, fry them until brown, turn them over for about 2 minutes, and weigh them out for use.
Step 2: Start the sauce: light soy sauce, dark soy sauce, tomato sauce, mature vinegar, a spoonful of sugar, 1 corn starch and appropriate amount of water, and mix well for later use.
Step 3: put oil in the pot, add appropriate amount of minced garlic and smell it.
Step 4: Pour in the prepared sauce and bring to a boil. When the soup in the pot is bubbling, pour the poached egg into the pot to ensure that it can absorb the soup evenly. Reduce the heat and cook slowly until the soup is thick. Sprinkle a little chopped green onion before taking it out.
Ingredients: 3 yuba, 5 agaric, half red pepper, soy sauce, salt, cooking wine.
Step 1: Soak the fungus in warm water, remove the roots and wash it, soak the yuba in warm water until soft, cut the red pepper into pieces, slice the onion and garlic, and shred the ginger.
Step 2: put oil in the wok, add onion, ginger and garlic and stir fry the fungus for two or three minutes.
Step 3: add yuba and red pepper, stir well, add salt and delicious juice, and stir well with cooking wine.
Step 4: Add half a bowl of water, collect the juice over high fire, hook it with thin sauce, stir well, and then take it out of the pot.