Seasoning: oyster sauce, rice wine, soy sauce, cassava starch, salt.

procedure

1. Shred pork, add a little soy sauce, yellow wine and water starch, and marinate for a while; Remove lettuce leaves, wash and cut into strips; Soaking Auricularia auricula and shredding; Peel carrots and shred them; Slice garlic and shred ginger.

2. Heat the oil in the pan, add the braised pork and stir-fry until the color becomes light, add the onion and ginger and stir-fry, first add the shredded fungus and carrot, then add the lettuce and soy sauce to stir-fry all the food, and finally add the oyster sauce and a little salt to stir-fry evenly.

Fried tofu with Pleurotus ostreatus All foods: tofu, Pleurotus ostreatus, green and red pepper, soy sauce, oyster sauce, salt.

Specific methods:

1, tofu cut into triangles, Pleurotus ostreatus cut into small pieces, and green pepper sliced.

2. Heat the oil in a wok, put the tofu in the wok and fry it with slow fire until it is golden on both sides.

3. Add Pleurotus ostreatus and stir fry twice.

4. Add appropriate amount of cold water, and cook tofu and mushrooms with medium and small fire until they taste good.

5, then pour in the green and red peppers, boil and break them, and finally add soy sauce, oyster sauce and salt to taste.

Prepare cold eggplant food in advance: long eggplant, garlic paste, fragrant lai, millet spicy, cooked white sesame, Chili noodles, vegetable oil, oyster sauce, soy sauce, white vinegar, sugar and edible salt.

Exercise:

(1) Wash and cut the long eggplant, wash and cut the fragrant lai, wash and cut the millet, and wash and cut the garlic.

(2) Cut the long eggplant into small pieces, steam it in a pot for 10min until it is cooked, let it cool, break it into strips and put it in a bowl for later use.

(3) Prepare seasoning juice in advance: mix garlic paste, millet spicy, cooked white sesame, Chili noodles, white oil, oyster sauce, soy sauce, white vinegar, white sugar, edible salt and vanilla evenly.

(4) Pour the seasoning juice on the steamed long eggplant and mix well.

Garlic spinach 1, prepare a handful of kale in advance and knead it into pieces. It is best to leave 1-2 leaves on a rhizome, which will taste better after frying. Wash and drain kale for later use.

2, garlic cut garlic for use; Slice the millet pepper (optional addition according to your own preference)

3. Add a proper amount of cooking oil to the wok, first add half of garlic paste and millet pepper to stir fry, then add kale to stir fry quickly, sprinkle with a proper amount of salt to taste, and finally add the other half of garlic paste to stir fry.

4. It's as simple as that. Cabbage is crisp, delicious, refreshing and not greasy.