Ingredients: soaked broad beans, leeks, ginger powder, sugar, salt, cooking wine, onion and garlic powder, sesame oil and water.

1 Peel broad beans, wash and drain leeks, and cut into sections for later use.

Add 3 tbsps of oil to 2 oil pans and fry Jiang Mo until golden brown.

3 Put the broad beans into the pot and add 1/2 cups of water to fry until cooked and soft.

Finally, add leeks and other seasonings and stir fry for a while.

Salted green beans

1. Chop ginger and red pepper.

2. The green beans drowned.

3. Mixed vegetables: diced red pepper, diced ginger, salt, one and a half spoonfuls of monosodium glutamate, one and a half spoonfuls of chicken essence, a little sugar, a little vinegar, a little sesame oil and a little soy sauce. Mix well with green beans and serve.

Leek tofu

Ingredients: tofu, leek, red pepper, lobster sauce, soy sauce, a little sugar, salt, chicken essence and pepper.

1. Chop the leek and cut it into sections; Cut the red pepper into small pieces; Cut tofu into a quarter and drain for later use.

2. Put the right amount of oil in the wok, heat it, fry the tofu until it turns yellow, and then turn it over. The fried tofu can be used.

3. Pour out the oil of fried tofu, leave a little base oil, add 1 tablespoon of lobster sauce, stir-fry red oil, and then stir-fry Chili.

4. Add soy sauce and a small bowl of water, then add sugar, salt and chicken essence and mix well.

5. Add tofu and leek heads, stir well, and add a little pepper.

6. The soup is slightly thick, and the leeks are stir-fried until the leeks are broken.

Baked eggplant with pepper

1. Erjing pepper is roasted or roasted as a pepper-roasting hob for later use.

2. Cut the eggplant into strips and steam or blanch it. Load the plate.

3. Juice adjustment: half a spoonful of salt, one spoonful of monosodium glutamate, one spoonful of chicken essence, three spoonfuls of sugar, vinegar, soy sauce, sesame oil, delicious, stir-fry with roasted pepper and pour it on eggplant.

Cowpea in sesame sauce

1. Material: cowpea, sesame oil, sesame paste, salt.

2. Wash and cook cowpeas for later use. Cut into sections.

3. Take a small bowl, add salt, sesame oil and water, and stir well to make a flavor juice.

4. Take a pot, put the cowpea, pour the flavor juice and mix well.

Fried celery with dried tofu

Ingredients: dried bean curd, celery, carrot, salt, monosodium glutamate, pepper oil and thirteen spices.

1. Peel celery, cut into thin strips with a knife, and cut carrots into strips.

2. After the ingredients are ready, you can open a big fire in the pot, then pour some water to boil, then pour celery sticks and carrot sticks and let it cool.

3. Cut the dried bean curd into strips with a knife, and put celery and carrot strips into the basin.

4. Add salt, monosodium glutamate pepper oil and thirteen spices, and mix well to serve.

Lemon melon strips

1. White gourd, lemon juice and sugar.

2. Peel the wax gourd, cut it into strips and cook it.

3. Soak in lemon juice and add sugar to taste.

You can finish it in half an hour.

Lemon juice lotus root slices

1. Peel tender lotus root, slice, wash and blanch.

2. Put a small amount of rock sugar, white sugar and a small amount of boiling water in the basin. After cooling, add fruit treasures, lemon juice and orange juice to make juice.

3. Put the lotus root slices into the bubble for 4 hours.

Fried cabbage

Ingredients: Chinese cabbage, red green pepper, red pickled pepper powder, red millet pepper, onion ginger powder, a little salt, soy sauce, sugar, chicken essence, monosodium glutamate and salad oil.

1. Chinese cabbage is sliced with a knife, red and green peppers are cut into the same pieces as Chinese cabbage, and red and millet peppers are cut into rings.

2. Put the pot on a big fire, add salad oil to heat it up, add minced red pickled pepper and minced onion and ginger to stir fry, add Chinese cabbage to stir fry until it is off, add red green pepper slices, add soy sauce, a little salt, a little sugar, monosodium glutamate and chicken essence, stir fry evenly and serve.

Fried vermicelli with cabbage

Ingredients: Chinese cabbage, dried vermicelli, Chili oil paste (fried with dried Chili and dried Zanthoxylum bungeanum), braised soy sauce, ginger, onion, garlic, soy sauce, pepper powder, ginger powder, monosodium glutamate, chicken essence, salt and rapeseed oil.

1. Cut the cleaned cabbage into strips or slices, and soak the vermicelli in water; Slice ginger and garlic, and cut onion obliquely.

2. Put the pot on a big fire, pour in rapeseed oil and heat it, add a proper amount of spicy oil, add onion, ginger and garlic and stir-fry until cooked. Chinese cabbage juice doesn't need water, and vermicelli doesn't need a little stew. Simmer vermicelli until cooked, mix in braised soy sauce, soy sauce, salt, pepper powder, ginger powder, monosodium glutamate and chicken essence, and take out the pan and plate.

Delicious lettuce

1. Peel, slice or shred lettuce. Blanch, shower and plate.

2. Add red pepper rings, salt, monosodium glutamate, vinegar and a small amount of water to the pot and continue to stir fry. Pour it on the plate.

Hot and sour shredded potatoes

1. Peel and wash potatoes, cut them into two thick shreds, soak them in clear water, add some white vinegar, wash off excess starch, and remove the water. Blanch the water in a boiling water pot until it is just broken, take it out, drain it and cool it, and drain it for use.

2. Put the pot on a big fire, pour in rapeseed oil, heat it to 50%, add dried chili and prickly ash, stir fry, add white vinegar, stir fry shredded potatoes, add salt, soy sauce, monosodium glutamate and chicken essence, stir fry evenly, add a little water, pour in balsamic vinegar at the edge of the pot, and take out of the pot and plate.

Salted edamame

1. Wash edamame.

2. Boil the pot with water, salt, aniseed and pepper water, and cook the edamame. You can eat it when it is cold. Don't put too much seasoning to keep the flavor of edamame.

Auricularia auricula cabbage

Ingredients: Auricularia auricula, Chinese cabbage, salt, monosodium glutamate, vinegar, soy sauce and sesame oil.

1. Wash auricularia auricula and Chinese cabbage separately, cut into pieces, blanch in boiling water, remove and drain, and put on cold dishes.

2. Add salt, monosodium glutamate, vinegar, soy sauce and sesame oil to the plate and mix well.

Fried noodles with carrots

1. Wash carrots, peel them and cut them into even filaments. It is best to choose sticky powder for vermicelli, and sweet potato vermicelli for vermicelli. Remember to soak your hair in advance and add soy sauce to color it.

2. Put the pot on a big fire, add mixed lard, or use minced meat instead, heat it up, add ginger, onion and garlic slices to stir fry until fragrant, add shredded carrot, pour in appropriate amount of water, stir fry shredded carrot until it is raw, add vermicelli to stir fry evenly, add soy sauce, salt, monosodium glutamate and chicken essence to stir fry evenly, and then take out of the pot, or add some red oil to make the color brighter.

3. Heat the casserole, pour some sesame oil, add shredded onion, and put the fried carrot vermicelli into the casserole, which will taste better. Don't put too much salt in this dish, or it will be bitter.

Scalded leek

Ingredients: leek, garlic, soy sauce, sugar, a little minced garlic and a little sesame oil.

1. Blanch leeks in boiling water for 30 seconds, remove and cut into small pieces.

2. Mix the seasoning with minced garlic and pour it on the leek.

chinese chive fried bean sprouts

Ingredients: leek, mung bean sprouts, carrots, shredded ginger, salt, soy sauce, monosodium glutamate and sesame oil.

1. Wash leek and cut into sections for later use; Wash mung bean sprouts for later use; Wash and shred carrots for later use.

2. Add a proper amount of water to the pot, bring to a boil, blanch the mung bean sprouts for a while, remove them and drain them.

3. Heat the oil pan, add shredded ginger and stir-fry, add leek segments, mung bean sprouts and shredded carrots and stir-fry until tasty, add salt, soy sauce and monosodium glutamate and pour in sesame oil.

Celery bitter gourd

1. Slice bitter gourd, celery and red pepper.

2. Blanch, drain, cool and add salt, monosodium glutamate and sesame oil.

Stir-fried yuba with celery

1. Soak yuba in cold water and drain; Cut the red pepper into rings.

2. Pick the old leaves of celery, tear off the old tendons, wash and drain.

3. Heat the oil pan and stir-fry the celery until it changes color.

4. Add yuba and stir fry for 2 minutes.

5. Add red pepper rings, stir fry a few times, add salt and appropriate amount of mushroom essence, stir fry evenly.

Sweet and sour three silk

1. Wash and shred celery and radish, and clean and shred green peppers with pedicels and seeds removed, and put them into plates respectively.

2. Cook the three shreds in a boiling water pot, remove them and put them in a dish for cooling.

3. Pour the sugar, salt and monosodium glutamate on the three lines in the plate, and pour the vinegar and mix well.

Stir-fried leek with onion

Ingredients: leek, onion, ginger slices, salt, sugar, cooking wine and sesame oil.

1. Wash leek and scallion and cut into sections.

2. Saute ginger slices in a wok, add salt to taste, and then add leeks and green onions to stir fry.

3. Add cooking wine and sugar, stir-fry to taste, and drop a little sesame oil before cooking.

Fried cabbage

1. Wash Chinese cabbage, shred carrots and parsley for later use.

2. Mix white vinegar, mashed garlic, sugar, sesame oil, salt and monosodium glutamate.

Laoganma shredded potatoes

Ingredients: shredded potatoes, Laoganma douchi oil pepper, a little salt, soy sauce, monosodium glutamate, chicken essence, melted lard.

1. Put the pan on a big fire, add melted lard, heat it to 40%, add a proper amount of Laoganma to stir-fry red oil, add shredded potatoes, stir-fry until it is broken, add salt, soy sauce, monosodium glutamate or chicken essence, and take out the pan.

Stewed potatoes with cabbage

Ingredients: potato, Chinese cabbage, dried pepper, minced onion and ginger, salt, monosodium glutamate, pepper powder, ginger powder, melted lard and rapeseed oil.

1. Peel potatoes, clean them, peel them, and cut them into thick strips of any size.

2. Wash the Chinese cabbage, cut it into sections, blanch it in a boiling pot, take it out, soak it in cold water and drain it for later use.

3. Put the pot on medium fire, add a proper amount of rapeseed oil to heat it, add a little melted lard to burn incense, then add dried Chili and minced onion and ginger to stir fry, add cut potato chips, stir fry evenly, add a proper amount of water to boil, stew the potatoes until cooked, add Chinese cabbage to stir fry evenly, mash the potatoes with a spatula, add salt, pepper powder and ginger powder to stir fry evenly, so that Chinese cabbage and potatoes stick together evenly, and then add.

Red celery

1. Wash celery, shred it, blanch it with boiling water, drain it and put it on a plate.

2. Mix garlic paste, sesame paste, soy sauce, salt, etc. Pour it on shredded celery, then pour red oil and sesame oil and mix well. Serve.

Stewed celery with pepper oil

1. Remove the leaves and roots from fresh celery, wash it, cut it into 5cm long sections with a straight knife, put it in a boiling pot, and take it out after cooking.

2. Take a cold shower to control drying, then mix salt, monosodium glutamate and mature vinegar, put Jiang Mo on it, and pour in heated pepper oil to taste.

Fried noodles with cabbage

Ingredients: Chinese cabbage, potato vermicelli, dried Chili festival, pepper, garlic, ginger and onion slices, salt, soy sauce, monosodium glutamate, chicken essence and blended oil.

1. Peel the cabbage, cut it in half and cut it into filaments. Soak the vermicelli in water in advance.

2. Heat the pan, add the mixed oil and stir-fry until fragrant, add dried Chili, pepper, ginger, onion and garlic and stir-fry until fragrant, add shredded Chinese cabbage and stir-fry evenly, add vermicelli and stir-fry evenly, add salt, light soy sauce and stir-fry evenly, and finally add chicken essence and monosodium glutamate to refresh and enhance fragrance, and take out the pan.

Kelp vermicelli

Ingredients: vermicelli, kelp, coriander, chopped green onion, Jiang Mo, garlic paste, salt, monosodium glutamate, sesame oil, white vinegar and soy sauce.

1. soak kelp, wash it, cut it into filaments, blanch it with boiling water, turn it out and drain it for later use.

2. Soak the vermicelli in warm water, cut it into long sections, put it in a pot, then add kelp, chopped green onion, Jiang Mo, garlic paste, salt, monosodium glutamate, sesame oil, white vinegar and soy sauce, mix well and serve.

Mixed vermicelli rape

1. Wash, blanch and shred rape; Soak vermicelli until soft, cook, cool and cut into sections; Wash cucumber and shred.

2. Take a pot, put rape, add vermicelli, shredded cucumber, salt, sugar and monosodium glutamate, mix well and marinate for about 10 minute.

3. Heat the sesame oil in a wok, fry the dried shredded pepper, pour it on the rape, and mix well to serve.

Double eggplant mixed vegetables

1. Eggplant is pedicled and washed; Wash tomatoes, blanch in boiling water, remove and drain, peel and cut into small pieces; Removing pedicels and seeds from green persimmon pepper, washing, and cutting into small pieces; Remove the pedicels and seeds of green persimmon pepper, wash and cut into small pieces.

2. Steam the eggplant in a steamer, take it out to cool and tear it into thin strips.

2. Take a bowl, add tomatoes, sweet peppers and garlic cloves, and mash them to make tomato juice.

3. Take a small bowl, pour tomato juice, add olive oil, soy sauce, vinegar, sugar, salt, black pepper and monosodium glutamate, and stir well to get the sauce.

4. Take a large plate, add eggplant strips, pour the sauce and mix well.

Bean sprouts mixed with parsley

1. Remove leaves from celery, cut into sections and blanch. Pinch off both ends of bean sprouts and blanch them.

2. After cooling, put it in a pot, add salt, sugar, vinegar, monosodium glutamate and sesame oil and mix well.

Baked eggplant pepper with sauce

1. Wash long eggplant and green pepper and bake on the fire until the skin bubbles slightly. Put it aside.

2. Tear the cooked eggplant and pepper into strips by hand, add salt, soy sauce, garlic, sugar, aged vinegar, seasoning powder and sesame oil and mix well.

Fried mung bean sprouts

1. Pinch off the roots of bean sprouts and wash them.

2. Add oil to the pot. Add chopped green onion, add bean sprouts, add salt and monosodium glutamate, stir fry quickly, and pour pepper oil into the plate.

Laminaria japonica mixed with yuba

Ingredients: water-based yuba, water-based kelp, green pepper, carrot, Chinese cabbage slice, cucumber, garlic paste, sesame sauce, mustard, salt, vinegar and monosodium glutamate. Sesame oil, coriander powder.

1. Wash yuba and cut into pieces; Washing kelp, cabbage, carrot and cucumber respectively, and shredding; Wash green peppers, remove pedicels and seeds, and shred.

2. Put a proper amount of water into the pot and bring it to a boil. Add yuba and kelp, cook, remove and drain, and let cool.

3. Take a small bowl, add mustard, pour it into boiling water, add garlic paste, sesame paste, salt, vinegar, monosodium glutamate and sesame oil, and mix well to get the sauce.

4. Take a pot, add yuba, kelp, green pepper, Chinese cabbage slices, carrots and cucumbers, pour in the sauce and mix well, sprinkle with coriander powder and serve.

Orange juice pearl

1. Ham, corn kernels, diced green beans, blanched, supercooled, and water controlled.

2. Put all of them into the basin, add sugar, honey and orange juice, and mix well to serve.

Pepper oil mung bean sprouts

1. Blanch the bean sprouts slightly, take them out and drain them, and put them in a pot.

2. Add shredded onion and ginger, chopped green onion, salt, vinegar and Chili oil, and mix well to serve.

Hometown bean sprouts gluten

Ingredients: bean sprouts, gluten, Chinese cabbage, preserved eggs, shredded red pepper.

1. Wash bean sprouts and Chinese cabbage, blanch and drain, cut preserved eggs into strips and blanch gluten.

2. Put the above dishes into a basin and mix well with salt, monosodium glutamate, soy sauce and Chili oil.

Cold yuba

1. Wash and drain yuba, blanch in boiling water, take it out and drain, let it cool, take a plate, put yuba, add chopped green onion, shredded ginger, Chili powder, soy sauce, salt, monosodium glutamate and sesame oil and mix well.