Beat the eggs, wash the leek and cut into small pieces, and soak the dried seaweed in water. When the oil is in the wok, pour in the egg mixture and stir fry. Take it out for later use. Add a little oil, stir-fry chives and ginger, add dried laver and leek, add salt and sugar, stir-fry, then add eggs, add some chicken essence and sesame oil and stir-fry.

Fried tofu at home

Slice the old tofu, put oil in the pot, and cook until it is slightly hot. Fry tofu slices until golden on both sides, and pick them up for use. Leave a little oil in the pot, stir-fry the onion, red pepper, fungus, ginger and onion until fragrant, then stir-fry the fried tofu, add a little salty oyster sauce, cooking wine and white sugar to taste, add some water cover and cook for three or four minutes. When cooked, cover and season with a little chicken essence and chopped green onion.

A cold one.

cold?noodles

Shred cucumber and carrot, sprinkle with a little salt and marinate.

Blanch the bean skin with boiling water, then cool it repeatedly with cold water, then cut it into filaments and mix it with cucumber and carrot, sprinkle some coriander on it, pour vinegar, soy sauce, a little chicken essence, salt and sesame seeds, and add some oil and chili pepper.

The last hot and sour potato shreds

Peel potatoes, slice them into filaments, and soak them in clear water;

Shred onion, ginger and garlic for later use;

Add a little oil to the pot, add pepper, shredded onion, shredded ginger, shredded garlic, etc. Take it out immediately after frying, add oil to heat it, pour in shredded green and red peppers, and stir-fry over high heat until it breaks; Add a spoonful of sugar, white vinegar, salt and chicken essence and stir fry; Drop two drops of balsamic vinegar before cooking. Tastes better