Ingredients: wild bamboo shoots150g, 3 eggs.

Practice: 1. Blanch the washed wild bamboo shoots with clear water, take them out, put them in cold water again, cut into pieces and put them in a bowl for later use.

2. Beat the eggs and wild bamboo shoots into the bowl together, add appropriate amount of salt and mix well with soy sauce.

3. Put more oil in the wok. When the oil is hot, quickly pour the wild bamboo shoots and egg liquid into the wok.

4. Fry until slightly burnt, and then turn over and fry. When both sides are slightly burnt, they can be served out of the pot.

Shrimp and cabbage

Ingredients: excessive cabbage, shrimp, onion, ginger, cooking wine, sugar, soy sauce and salt.

Exercise:

1. Wash the cabbage and slice it obliquely for later use.

2. Wash the prawns, peel off the skin and cut into inches for later use.

3, oil pan, onion and ginger are fragrant.

4. Add the shrimps and stir fry until the shrimps change color.

5. Stir-fry the red oil and pour in a lot of cooking wine and sugar.

6. Add cabbage and stir fry.

7. Stir-fry until the cabbage is slightly soft, and add a lot of soy sauce to continue stirring.

8. Add excessive salt and stir well, sprinkle with chopped green onion.

Bass with black bean sauce

Ingredients: sea bass 1, coriander 1, proper amount of oil and salt, Laoganma douchi oil pepper 1.5 tbsp, onion 1, 2 slices of ginger, 2 cloves of garlic, pepper 10, aniseed 1.

Exercise:

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2. Cut the onion, slice the ginger, explode the garlic, and cut the parsley into small pieces.

3. Add oil to the pot, heat it, and fry the sea bass over high fire. Fried golden on both sides, add onion, ginger, garlic, pepper and aniseed and stir-fry until fragrant.

4. Pour in cooking wine, then add appropriate amount of hot water, Laoganma Douchi sauce, braised soy sauce, white sugar and rice vinegar, and bring to a boil over high heat, then turn to low heat to taste. Meanwhile, turn the fish over.

When there is a little soup left, add salt to taste, turn on the fire to collect the juice, and turn off the fire when the soup becomes thick.

Vegetable rolls with garlic paste

Practice: 1. Wash pork belly, put it in a pot with cold water, boil it, and continue to cook for 3 minutes to remove impurities at the end of blood;

2. Take it out and put it in a boiling pot. Add onion ginger, star anise and cooking wine. After the fire is boiled, turn to low heat for about 10 minute until the meat is cooked. After turning off the fire, soak the meat in the original soup for 20 minutes.

3. Then take it out, drain the water and cool it, and cut the meat into thin slices with a knife; Shred cucumber and onion; Put shredded cucumber and onion on the meat slices, roll them into rolls and set them on the plate;

4. Mash garlic into garlic paste, add salt, cold soy sauce, sugar, balsamic vinegar, sesame oil, Chili oil and cooked sesame seeds to make seasoning; Pour it on the white meat vegetable roll.