1, hot and sour potato shreds: firstly, wash the potatoes, cut them into filaments, and soak them in cold water, which can not only avoid their blackening, but also keep them white, tender and crisp when frying, and serve them with minced onion, garlic, pepper and pepper. Put oil in the pan, stir-fry the chili until fragrant, take out the chili, stir-fry the chili, onion and minced garlic until fragrant, drain the shredded potatoes and stir-fry in the pan, add refined salt and monosodium glutamate to taste when it is 80% ripe, add sugar and white vinegar and stir-fry evenly, and then pour sesame oil out of the pan.

2. Dried beancurd: Prepare all the ingredients, mince all the onions, ginger and garlic, soften the shrimps with water, and take out the sprouts for later use. Heat the wok, pour in the beans and stir-fry until the water in the beans dries and the skin shrinks. Put the beans on the edge of the wok, add the onion, ginger, garlic, shrimp and sprouts and stir-fry until fragrant, then stir-fry the beans together, add a little salt and sugar, add a little soy sauce, then pour in sesame oil and chicken essence and stir-fry them all.

3, tomato scrambled eggs: tomatoes washed and sliced, eggs scattered for use, green onions washed and sliced. Heat a wok, pour in the right amount of oil, pour in the broken eggs, stir-fry until it is almost ready to use, add some oil to the wok, add chopped green onion, stir-fry tomatoes, cook for a while, then add the right amount of salt, sugar and soy sauce, then pour in the eggs that have been fried before, and stir-fry evenly.

4. Vinegar cabbage: After the cabbage is sliced, the dried peppers are diced for later use and blended with the bowl. First put a little salt in the bowl, then add white pepper, chicken powder, sugar and soy sauce in turn, and finally put an appropriate amount of vinegar in the bowl, add an appropriate amount of water starch and mix well with a little water. Heat a stir-fry spoon, add proper amount of cooking oil, stir-fry pepper, stir-fry dried diced pepper and shredded ginger, stir-fry small materials, stir-fry Chinese cabbage over high fire, stir-fry Chinese cabbage evenly, pour it into a pre-mixed bowl, stir-fry over high fire, and take out the pot after the juice is gelatinized.