First, cucumber fungus eggs

Exercise:

1, sliced cucumber, soaked auricularia auricula to tear small flowers, mashed garlic;

2, the eggs are scattered;

3. Hot oily eggs are put up for use;

4. Leave oil in the bottom of the pot, saute garlic and add fungus to stir fry, add cucumber to stir fry, and add eggs to stir fry;

5. Season with salt and soy sauce.

Second, stir-fry shrimps with peas.

Exercise:

1. Wash the tender peas, put them in a boiling pot and blanch them with light salt water for later use;

2. Heat the wok and add the soybean oil. When it is 30% hot, put the shrimp into the wok, spread it out quickly with bamboo chopsticks, fry for about 10 second, pour it into the colander, and control the oil (when frying, master the hot wok and cool the oil, so it won't stick to the wok soon);

3. Leave 25 grams of base oil in the pot, heat it, add pepper, stir fry a little, add peas, stir fry a few times, then cook cooking wine, chicken soup, salt and monosodium glutamate, then add shrimp, thicken it with wet starch, turn the pot over a few times, pour sesame oil on it, and take it out.

Third, the farmer's small fried meat

Exercise:

1, sliced peppers (sliced peppers into tubes), sliced or shredded fresh meat, shredded ginger and shredded garlic;

2. Heat the oil, add shredded ginger and garlic, pour shredded pork into the pot, add appropriate amount of salt, stir-fry until it is 90% ripe, and take it out;

3. When there are few fried green peppers (adjust the time according to the size of the fire), add a little salt and add a spoonful of chopped peppers and stir well. Pour the shredded pork into the pot and stir fry;

4. Add the right amount of vinegar, soy sauce, cooking wine and lobster sauce. When there is little cooking, add a proper amount of chicken essence and stir well, then serve.

Fourth, Mapo tofu

Exercise:

1. Wash and chop pork, cut tofu, and soak in light salt water 10 minute;

2. Take out the dry water, cut ginger and minced ginger, and minced Pixian bean paste;

3. Stir-fry minced onion and ginger in a hot pot, stir-fry minced meat, add Pixian bean paste and lobster sauce, and stir-fry for fragrance;

4, add tofu, soy sauce, sugar water, five minutes later, add pepper, thicken, thick soup, and then turn off the fire.

Five, private stir-fried cabbage

Exercise:

1. Chop the cabbage, wash it, drain it, and tear it into small pieces by hand. Wash tomatoes and cut into pieces. Slice ham. Cut the dried bean curd into pieces. Chop ginger and onion;

2. Add oil to the pot. When the oil is 70% hot, add chopped green onion and ginger and stir-fry until fragrant. Then add the dried bean curd. Don't turn it with a shovel. About half a minute, after hearing the sizzling sound of dried tofu, turn it with a shovel and fry the other side with oil. The dried tofu made in this way is fragrant and not fragile;

3. Stir-fry the dried tofu, add soy sauce and spiced powder, then add cabbage, stir-fry until slightly soft, and add salt and sugar. Pour in tomatoes and ham slices, stir-fry until the tomatoes have a little soup, then turn off the heat. If there is too much soup, add a little starch.