1. Chicken leg and Chinese cabbage:

1, prepare 4 drumsticks, clean them, debone them, cut them into pieces, add a spoonful of cooking wine to the bowl and marinate them 10 minute, grind some garlic paste, and dice the baby cabbage for later use;

2, saute garlic paste, add chicken pieces and stir-fry to change color, add baby cabbage, a little salt and a spoonful of soy sauce to stew 10 minutes.

2. Low calorie seasonal vegetable egg cake:

1, blanch corn, carrot and broccoli, add chicken breast, salt, soy sauce, oyster sauce, black pepper and corn starch and stir well.

2. Brush a little oil in the pot and fry slowly until both sides are browned.

3. Tomato Sabah fish:

1, cut Basha fish into pieces, add a spoonful of cooking wine, a spoonful of starch, black pepper and half a spoonful of salt, stir evenly and marinate for 20 minutes, add shallots and garlic, and add tomatoes to stir until soft and rotten (stir-fry with a spoonful of salt will quickly yield juice);

2, a spoonful of tomato sauce, a spoonful of soy sauce, a spoonful of oyster sauce, a little water, add Basha fish and stew for 5 minutes. Sprinkle chopped green onion before eating.

4. Sour soup fat beef Flammulina velutipes:

1, add a little oil, then add ginger, garlic slices and tomato pieces, stir-fry to get juice, add 50~ 100 ml of red sour soup, stir-fry a few times, add appropriate amount of water, add Flammulina velutipes when the water boils, add fat beef rolls after boiling, season, and see if it is necessary to add salt and sprinkle with chopped green onion.