Cabbage ... half a garlic ... 1 onion ... half a noodle ... a handful of mushroom and lobster sauce ... 1 tablespoon salad oil ... a little salt ... wash the vegetables with a proper amount of 1 and cut all the materials into strips. Chop garlic and onion, put them in 2 pots, add appropriate amount of water, and cook until cooked for 8 minutes (it only takes a while, usually 2 minutes). 3. Cool the noodles and drain for later use. 4. Heat the pan, add appropriate amount of oil, saute shallots and minced garlic. 5. Add a spoonful of hot sauce and stir-fry until the cabbage is soft. Stir fry for a while. Add noodles and appropriate amount of water to prevent adhesion. 8. Add the right amount of salt and stir well. Add any kind of vegetables you like, which is a bowl of noodles at will ~ Zhajiang Noodles Ingredients: soybean bean paste, sweet noodle paste, peanut butter, pork, fresh noodles (or ordinary noodles) Ingredients: onion, rape, ginger, garlic fried sauce production: 1, chopped green onion, ginger slices, garlic; Dice pork and season with cooking wine and dried starch. 2, oil pan, saute ginger and garlic slices, add diced meat and stir fry until it changes color. 3. Add bean paste, sweet noodle paste and peanut butter and stir-fry for 3 minutes. If the sauce is too thick, add some water to the pot. 4. finally sprinkle with chopped green onion. Production of squeezed sauce noodles: 1, wash small rapeseed heart. 2. Add enough water to the pot and boil it. Add the Chinese cabbage to the cauldron and soak it in cold water immediately after taking it out to prevent discoloration. 3. Cook the fresh noodles in a pot, and it is best to pass water (boiled water or cold water) after taking them out, so that the noodles are refreshing. 4. Put the noodles in a bowl, add the fried sauce according to personal taste, then add 2 Chinese cabbages, and mix well to serve. People who like garlic now have two cloves of garlic, which is more enjoyable to eat. Prompt key: 1. When frying the sauce, don't be too angry. Keep stirring, the sauce will paste easily. 2. It is best to add water to the cooked noodles, which has a rich taste. 3, the fried sauce must be chopped green onion at the end, which can increase the flavor of the fried sauce. The tricolor auspicious materials are celery, carrot, Kaoru Miki or auricularia, white sesame, salt, sugar, chicken essence and edible oil. Exercise 1. Mixing celery, carrot and Kaoru Miki; Respectively cut into filaments with the length of 65438 0 inches; 2. If auricularia auricula is used, dry auricularia auricula needs to be put into a bowl and soaked in cold water 1 hour; Soaking Auricularia auricula, and cutting into filaments; 3. Put the right amount of oil in the wok. After the oil is 70% hot, add Kaoru Miki and shredded carrots; Stir-fry (if it is fungus, it is easier to get oil); After about 2 minutes, add shredded coriander; 4. Add salt, a little sugar and chicken essence; Add a little boiling water at the same time; 5. After boiling, stir fry 1-2 minutes, add white sesame seeds and take out! Tips celery is not easy to taste, you can stir fry for a while, or add a little water starch before cooking; Carrots will have better nutrition after frying; Amaranth used in the soup is 400g garlic, 3 slices ginger, salt 10g, sugar 1 teaspoon (5g), broth 1 2 teaspoons (3g), oil 200ml,1tablespoon (15m). Choose the tender leaves at the top of amaranth for easy hand kneading. Choose good amaranth and wash the sediment with plenty of cold water. 2. Shred ginger for use. Peel garlic and cut it in half for later use. Dice preserved eggs for later use. 3. Boil the water in the boiling pot (1000ml) with strong fire, add the washed amaranth and blanch it until it changes color, quickly remove it and drain it, and put it in a dish for later use. 4. Heat the oil in the wok to 60% heat with medium heat, add garlic cloves and shredded ginger and stir-fry until golden bubbles appear on the surface of garlic cloves and emit fragrance. 5. Add the stock to the wok and bring it to a boil. Add salt and sugar to taste. 6. Pour the cooked stock into the blanched amaranth.