1. stewed tofu with cabbage * 500g of cabbage * 300g of tofu * 30g of onion and ginger * salt, pepper and chicken powder. 1, Chinese cabbage and tofu are cut into pieces, ginger is sliced, and onion is shredded. 2, the pot is hot, put the right amount of oil, add onion and ginger and stir fry, then add cabbage and stir fry. 3, tofu, add salt, chicken powder, pepper, add a little water, boil and move to a small fire until the cabbage tofu is burned out. Dawnrain: Because Chinese cabbage will produce moisture when it is cooked, it doesn't need to put too much water. If there is a "chicken essence clear soup block", it can be used instead of salt and chicken powder, which tastes better. 2. Stir-fried radish * radish * soy sauce, chicken powder, salt, starch, chopped green onion, Jiang Mo and minced garlic. 1, radish is washed, peeled, cut into pieces, shredded and cut into strips; Mix soy sauce, chicken powder, salt, starch and appropriate amount of water to make sauce. 2. wok, add appropriate amount of oil and heat, stir-fry the radish until it is 80% mature, and remove it for use. 3. Heat oil in a pan, saute shallots, ginger and garlic, stir-fry sauce and radish at the same time, and then add a little cooked food oil and stir well. Dawnrain: To make kimchi, radish skin is the best, and the rest radish heart can be simply cut into anything to make this dish crisp and delicious. 3. Fried peas with onion * 400g of tender peas * 50g of chopped green onion * salt and monosodium glutamate. 1. Wash peas and rice and drain. 2. Heat the pan over the fire. When the oil burns to smoke, add chopped green onion and stir-fry until fragrant, then add peas and stir-fry. When it is bright green, add a little boiling water, add salt, cover the pot and stew, continue to stir fry, and add monosodium glutamate to serve. Dawnrain: peas need to be simmered before they are cooked; The fire quickly stirred up. 4. Soybean sprouts with scallion oil * soybean sprouts 500g * appropriate amount of salt * chopped green onion 1 tablespoon. 1, wash soybean sprouts, add water to cook, remove and drain; Save the soup for cooking bean sprouts. 2. Put a little oil in the wok, heat it up, add bean sprouts and stir-fry for 2-3 minutes, add chopped green onion and stir-fry until fragrant, pour in the soup and salt for boiling bean sprouts, and cook until the soup is almost dry. Dawnrain: This dish should use tender soybean sprouts, preferably freshly sprouted soybeans. 5. Vinegar cabbage * 500g cabbage * 2 tablespoons vinegar * 2 teaspoons soy sauce * salt, pepper, onion, ginger, starch and chicken powder. 1. Wash the Chinese cabbage and slice or shred it with a blade. 2. Heat the oil in the pan, stir-fry the pepper to dark brown, take it out, stir-fry the onion and ginger, stir-fry the Chinese cabbage slices, add vinegar, soy sauce, a small amount of water, chicken powder and a proper amount of salt, thicken the Chinese cabbage slices with water starch when they become soft, and stir evenly. Dawnrain: If you cook cabbage in this way, you'd better blanch it first (put it in boiling water and take it out before the water boils), so that the cabbage will mature quickly and it will not be easy to fry. 6. Vinegar lotus root slices * 400g tender lotus root * half teaspoon soy sauce * 2 tablespoons vinegar * proper amount of salt and monosodium glutamate * 1 teaspoon water starch * half teaspoon pepper oil * chopped green onion and Jiang Mo. 1. Remove the knots from the lotus root, peel it, wash it, cut it in half along the length, then cut it into thin slices with a knife, put it in a boiling water pot, and take it out and drain it for later use. 2. Put the wok on a big fire, pour in 3 tablespoons of oil, heat it until it is warm, add chopped green onion and Jiang Mo, immediately cook vinegar, add 4 tablespoons of soy sauce, salt and clear soup, add lotus root slices, stir fry slightly, thicken with water starch, pour in pepper oil, stir fry evenly, and then take out. Dawnrain: if there is no clear soup, you can use water, or use a small amount of chicken powder and water instead; Zanthoxylum oil can be made by yourself. Put the wok on medium heat, add proper amount of oil, heat it, add the pepper, and skim the pepper after frying. 7. Douchi pepper * 500 grams of pepper * 250 grams of black lobster sauce. 1. Remove the pedicels and seeds of small peppers, clean and cut into pieces of about 1 cm for later use. 2. Pour the cut pepper segments into a frying pan without oil, stir fry, and shovel them out for later use when the peppers become soft; Pour about half a cup of oil into the wok, heat it, add lobster sauce and stir-fry, pour the fried pepper into the wok, stir well, and then take it out. Dawnrain: Chili peppers should be fresh and tender, and they should be fried with a small fire; Douchi must be fried to be delicious; You can make ingredients at one time and eat them many times to stimulate your appetite.

Seek adoption