1, vegetarian fried sweet potato shreds: cut the cleaned green pepper into 4 cm long sections, remove seeds and shred. Peel and wash the sweet potato, cut into 5 cm long sections, slice and shred. Pour some water into the pot to boil, add a little salt, pour sweet potatoes and cook for a while. Pour in the shredded green pepper and cook for about 1 min on high heat until it boils. Take out the cooked ingredients, drain the water and put them on a plate for later use.
Cook in oil, add minced garlic and scallion, and stir-fry until fragrant. Pour in the cooked sweet potato and shredded green pepper. Stir-fry until it is broken. Add light soy sauce, salt and chicken powder, stir-fry well and taste. Add appropriate amount of water starch to thicken, stir-fry evenly, and take out the fried sweet potato shreds and put them on a plate.
2. Choking lettuce: Lettuce is pedicled, old leaves are washed, soaked in light salt water and rinsed. Tear it into small pieces and soak it in a cool white box with ice cubes for about 15 minutes. Take out and drain. Put a little base oil in the hot pot and stir-fry the dried red pepper until fragrant. Turn off the heating. Add minced garlic, white vinegar, soy sauce, fresh and delicious soy sauce, steamed fish soy sauce, chicken essence, sugar and salt to make a sauce, pour in the drained lettuce, drop a little sesame oil and mix well.
3. Stir-fry Shage: Slice the peeled and washed Shage into thin slices and cut into filaments. Fill the hot pot with oil, heat it to 40% heat, pour in the arrowroot, and stir fry quickly over high fire until cooked. Add the right amount of salt and sugar to taste and stir-fry until it tastes good. Add shredded green pepper and shredded red pepper, stir-fry over medium heat until raw, turn to low heat and stir-fry for a while. Serve.
4, three fresh places: eggplant, potatoes peeled, washed, cut into pieces for later use. Wash the green pepper and cut it into small pieces for later use. Pour the oil into the pot, and it will be 70% to 80% hot. Pour in potato pieces, fry until golden brown, slightly transparent, and remove for later use. Then pour the eggplant into the pot, fry until golden brown, and take it out together with the green pepper pieces. Leave a little oil in the pot, add chopped green onion and garlic until fragrant, add stock, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and cook for a while. Finally, water starch is added, and the juice is collected by high fire.
5. Cucumber with tofu: Peel cucumber and cut it into 1 cm sections, hollow it out in the middle, put it in boiling water for a little scalding, scoop it up and soak it in cold water, then scoop it up and drain it for later use. Mix the materials with the marinade, put them into the cucumber, put them in a plate, steam them in a rice cooker for about 15-20 minutes until cooked, and take them out. Take a pot, mix the seasonings and cook, then put the cucumber on the tofu.
6. Stir-fried chives with mushrooms: cut the washed chives into sections and shred the washed mushrooms. Oil a hot pan, pour in leeks and stir well. Pour in mushrooms and shredded red pepper, stir well, add salt, chicken powder and sugar, and stir well to taste. Thicken water starch, add a little cooked oil, stir well, and serve.
7. Stir-fry the lotus pond: peel and wash the carrots and cut them into thin slices for later use. Remove the tendons from the peas, clean them, and cut them into sections. Peel lotus root, wash and slice. Soak the fungus in advance and tear it for later use. Boil the water in the pot, add some salt and oil, and blanch the lotus root, fungus, peas and carrots in turn. Pour the oil into the pot, pour all the ingredients into the fire and stir well. Add the right amount of salt and chicken essence and stir well.
8. Garlic spinach: Wash the spinach and control the water. Cut vegetables into three or four centimeters and chop garlic. Put oil in the pan, heat it, add half of minced garlic, stir-fry until fragrant, add water spinach, stir-fry for a few times with high fire until the leaves wilt, then add appropriate amount of salt, throw the remaining minced garlic in, and take off the pan.
9, home-cooked lotus root diced: Lotus root scraped off the epidermis with a scraper or iron spoon, cut into long strips and then changed into a D shape. Carrots are peeled and diced in the same way. Crush ginger and cut into coarse grains. Pour proper amount of soy sauce, balsamic vinegar, pickled pepper and sand tea sauce into a small bowl and stir well. Hot oil, stir-fried ginger. Add diced lotus root and diced carrot at the same time. Stir-fry the fire quickly until it is 80% cooked. Add the prepared sauce. Continue to stir fry, and the diced lotus root can be cooked.
10. Sweet-scented osmanthus sugar lotus root: wash the lotus root, drain the water, cut the larger end into 3 cm long sections and keep it as a cap. Remove impurities from glutinous rice, fill the lotus root hole, cover the lotus root cap, poke it firmly with a toothpick, and steam it thoroughly in a steamer for about two hours. Take out the lotus root, soak it in water, scrape off the skin, remove the lid, cut the lotus root into thick slices, enlarge the pot, add some sugar and osmanthus, seal the spout with cellophane, steam it in a steamer for one and a half hours, and then pour it upside down on the plate.
1 1, tiger skin green pepper: Wash the green pepper, cut off the pedicle, and dig out the seeds with a knife. Chop garlic, put soy sauce, sugar, balsamic vinegar and salt into a bowl and stir well to make a sauce. Pour oil into the pot, heat it to 40% heat on medium heat, put the green pepper into the pot, gently press the green pepper with a spatula, and turn it from time to time to make it evenly heated, so that wrinkles appear on both sides of the green pepper, and stir-fry the garlic. Pour in the sauce, stir-fry until the soup thickens, and serve on a plate.
12, soybean sauce: First, wash and soak the soybeans with clear water until they are soft, and then put them in a pot to cook. Add soy sauce, sugar, pepper and aniseed. Until the hardness is moderate, the bean skin is slightly wrinkled when the soup is about to be collected, and it can be eaten when it is cold.
13. Steamed Pleurotus eryngii with lobster sauce: cut Pleurotus eryngii and tofu into long and thick slices, and fry them in a pot until brown. Blanch the red bell pepper, peel and remove seeds, and slice for later use. Wash and chop dried tangerine peel and ginger. Soak the lobster sauce until soft, and chop it for later use. Take the plate, put the tofu first, then drain the red bell pepper slices and Pleurotus eryngii slices, and repeat this step until the materials are used up. Put it in a steamer with boiling water and steam for about 5 minutes on low heat. Sprinkle diced green peppers first, then pour in hot sesame oil.
14, stir-fry pumpkin tips: soak pumpkin tips in salt water 15 minutes and then wash them. Drain the oil from the pumpkin tip, put the oil in the wok, add the pepper and stir-fry until fragrant, stir-fry the pumpkin tip for a while, add a little water and salt and stir-fry until soft, then thicken and take it out.
15. Fried litchi with loofah: Prepare materials, peel and core litchi, and cut loofah and yellow pepper into pieces. Heat the vegetable oil in a wok and stir-fry the yellow pepper a few times. Add the loofah and stir-fry until the loofah becomes soft. Add litchi. Stir-fry for a while, then season with salt and mushroom essence.