Carrot fried seaweed food: carrot; Kelp; Onions; Pepper; Garlic; Ginger; White vinegar; Raw pumping; Salt method: 1, carrots are washed, peeled and shredded; Cut kelp into shreds; Shred onion; Shred green pepper; Slice garlic and shred ginger. 2. Heat the oil in the pan, add garlic and ginger slices and saute until fragrant, then add shredded carrots and cook until 70% cooked. Stir-fried kelp. 3. Add shallots and shredded green peppers, pour in white vinegar, add a little sugar, stir-fry until soft, and finally add vinegar and soy sauce and stir well.

Cold eggplant food: eggplant 500g, cooked edible oil 9g, soy sauce 10g, Pixian bean paste 20g, salt 2g, shredded pepper 25g and minced garlic 5g. Methods: 1. Cut the eggplant into two sections, wash the pulp and cut into strips with a width of 1cm. 2. scald the hot water, put it in cold boiled water, soak it in cold water and pick it up to control the water content. 3. Add shredded pepper and salt to the eggplant strips to control the moisture, and then soak them in cold boiled water for cooling. 4. Add soy sauce, Pixian bean paste, garlic and hot pot cold oil and mix well.

Hunan fried pork shreds raw materials: pork belly 200g with 65438 pepper +0 green pepper 1, cooking oil 15ml Pixian bean paste 1 teaspoon with yellow wine 1 teaspoon with sugar 1 2 teaspoons with garlic, and 2 cloves with ginger/kloc-0. Shredded green pepper, sliced pork belly, onion and ginger hob block 2. Heat oil in the pot and put pork belly in the pot; Cook until the pork belly changes color, add ginger foam and garlic paste. 3. Add Pixian bean paste, rice wine and rice vinegar, stir-fry until fragrant, and add green pepper to stir-fry. 4. Cook until the green pepper is cut off, add sugar, stir fry and serve.

Kung Pao squid raw materials: squid, carrots, cucumbers, cooked peanuts, dried peppers, soy sauce, sauce king, aged vinegar, sugar, cassava starch, rice wine, garlic and ginger. Practice: 1. Wash squid and cut into pieces. Regulating Palace and Preserving Juice: light soy sauce 1 spoon, light soy sauce 2 spoons, aged vinegar 2 spoons, sugar 2 spoons, cassava starch 1 spoon, and stirring for later use; 2. Boil a pot of boiling water, add a spoonful of rice wine, add big squid, and immediately pick up and drain after a dozen rolls; 3. Add some oil without touching the pan. Stir-fry dried peppers, garlic and ginger, carrots, squid and sauce, cucumbers and peanuts, and stir-fry sugar twice.