First, cucumber fungus eggs
1. Slice cucumber, soak fungus and tear small flowers, and mash garlic.
2, the eggs are scattered.
3, hot oily eggs are served for use.
4. Leave oil in the bottom of the pot, saute garlic, stir fry fungus, stir fry cucumber and stir fry eggs.
5. Season with salt and soy sauce.
Second, stir-fry shrimps with peas.
1. Wash the tender peas, put them in a boiling pot and blanch them with light salt water for later use.
2. Heat the wok and add soybean oil. When it is 30% hot, put the shrimp into a wok, spread it out quickly with bamboo chopsticks, fry for about 10 second, pour it into a colander, and control the oil (when frying, you should master the hot wok, and the oil will be cold and not stick to the wok).
3. Leave 25 grams of base oil in the pot, heat it, add pepper, stir fry a little, add peas, stir fry a few times, then cook cooking wine, chicken soup, salt and monosodium glutamate, then add shrimp, thicken it with wet starch, turn the pot over a few times, pour sesame oil on it, and take it out.
Third, the farmer's small fried meat
1, sliced peppers (sliced peppers into tubes), sliced or shredded fresh meat, shredded ginger and shredded garlic.
2. Heat the oil, add shredded ginger and garlic slices. When it smells, pour shredded pork into the pot, add a little salt, and stir-fry until it is 90% ripe, then serve.
3. When there are few fried green peppers (adjust the time according to the size of the fire), add a little salt and add a spoonful of chopped peppers and stir well. Pour the shredded pork into the pot and stir fry.
4. Add the right amount of vinegar, soy sauce, cooking wine and lobster sauce. When there is little cooking, add a proper amount of chicken essence and stir well, then serve.
Fourth, Mapo tofu
1. Wash and chop pork, cut tofu, and soak in light salt water 10 minute.
2. Take out the dry water, cut ginger slices, and shred Pixian bean paste.
3. Stir-fry the minced onion and ginger in a hot pot, stir-fry the minced meat, add Pixian bean paste and lobster sauce, and stir-fry the fragrance.
4, add tofu, soy sauce, sugar water, five minutes later, add pepper, thicken, thick soup, and then turn off the fire.
Five, private stir-fried cabbage
1. Chop the cabbage, wash it, drain it, and tear it into small pieces by hand. Wash tomatoes and cut into pieces. Slice ham. Cut the dried bean curd into pieces. Chop ginger and onion.
2. Add oil to the pot. When the oil is 70% hot, add chopped green onion and ginger and stir-fry until fragrant. Then add the dried bean curd. Don't turn it with a shovel. About half a minute, after hearing the sizzling sound of dried tofu, turn it with a shovel and fry the other side with oil. The dried bean curd made in this way is more fragrant and not fragile.
3. Stir-fry the dried tofu, add soy sauce and spiced powder, then add cabbage, stir-fry until slightly soft, and add salt and sugar. Pour in tomatoes and ham slices, stir-fry until the tomatoes have a little soup, then turn off the heat. If there is too much soup, add a little starch.