First, stir-fry mushrooms with celery and dried beans
1. Wash celery, cut off stems and shred leaves. Slice mushrooms after soaking, cut dried beans into strips, and cut colored peppers into pieces;
2. Heat the pan and pour the oil. Stir-fry the mushroom slices and smoked slices. If the pot is dry, pour some water for soaking mushrooms.
3. Pour celery stems and leaves, stir-fry until celery is cooked, and turn off the fire;
4. Pour in the shredded colored pepper, add salt and stir well.
Second, fried yam with auricularia auricula
1, red pepper is washed and cut into pieces, and auricularia auricula is soaked to remove roots and tear small pieces.
2. Peel and slice the yam, wash it with clear water for several times, put oil in the pan and fry Jiang Mo.
3. Stir-fry the yam for five minutes, and stir-fry the red pepper together until it is broken.
4. Finally, fry the auricularia auricula and season with salt.
Third, corn pine nuts.
1. Corn kernels are cut with a knife, carrots, peas and pine nuts are diced for use;
2. After the water in the pot is boiled, add a little oil and salt, add peas and cook for seven or eight minutes, take out and cook for two or three minutes, and take out and cut onions.
3. After the oil in the pot is hot, add diced carrots and stir fry evenly, and add peas and corn kernels and stir fry for two minutes;
4, add salt and mushroom essence to taste, add pine nuts and stir fry evenly.
Fourth, spicy tofu.
1, cut tofu into small squares and soak in light salt water. Chop ginger and fermented soybean separately for later use.
2. Add oil to the pan, add pepper and Jiang Mo and stir-fry until fragrant, then add minced meat and stir-fry until cooked.
3. Add two spoonfuls of bean paste and continue to stir evenly.
4. Pour 100 ml cold water, add soy sauce and boil together.
5. Carefully pour in tofu, add two spoonfuls of Chili oil, mix well, cover the lid and simmer for 5 minutes.
6. Add appropriate amount of water to the starch, pour it into the pot to form a sticky shape, boil it again, drop sesame oil and sprinkle with chopped green onion.
Five, stir-fried peas
1. Wash sauerkraut and cut it into small pieces obliquely. The red pepper is seeded and cut into small pieces. Tear off the stems of the peas and wash them.
2, small and medium-sized hot oil in the pot, add fragrant rot and stir-fry, and pick it up for use;
3. Continue to use the oil in the hot pot to fry the minced garlic until golden brown, add the chopped sauerkraut and red pepper slices, stir-fry for 2 minutes on high heat, then add the peas and drained fish tofu, stir-fry for 3 minutes, then add the freshly fried dried garlic, stir-fry for 1-2 minutes, and add a little salt and mushroom essence to serve.
Six, mushrooms and zucchini
1, wash zucchini and red pepper;
2. Wash fresh mushrooms, remove pedicels, blanch in boiling water, take out, wash and drain, and slice;
3. Pour the oil into the pot and stir-fry the zucchini;
4. Later, add mushrooms and red peppers and stir fry for a while;
5. Add appropriate amount of oyster sauce, drop a few drops of sesame oil, add a little salt and stir well.
Seven, dry pot Agrocybe aegerita
1. Wash Agrocybe aegerita and fry it in oil pan; Shred green and red peppers; Slice the parsley for later use.
2, another pot of hot oil, add the right amount of bean paste, dried pepper stir-fry, then add Agrocybe aegerita, green pepper, coriander stir-fry, season with soy sauce and pepper oil.
3. Put a small dry pot on a small fire, add dried peppers and a spoonful of oil, turn off the heat when it is fragrant, put lettuce leaves on the mat, and pour in the fried tea mushroom.