Ingredients: 300g of tofu, half a broccoli, half a carrot, shredded onion and ginger, 2 cloves of garlic, soy sauce 1 spoon, half a spoon of vinegar, proper amount of sugar, a little salt, a little corn starch, water 1 spoon, and proper amount of cooking oil.

Exercise:

1. Shred tofu, sliced ginger and garlic, and shredded onion.

2. Heat a pot of water, add half a spoonful of salt, put the tofu blocks into the water, remove the water and drain it.

3. Blanch the tofu with water, then blanch the carrots and washed broccoli for about 1 minute, and then take them out with cold water.

4. Put the corn starch on the plate and evenly coat a layer of dry powder on the tofu.

5. Heat the oil pan to 60% heat, then add tofu and fry until all sides are golden.

6. Remove the tofu for later use.

7. Mix a bowl of sauce with soy sauce, vinegar, sugar and salt.

8. Saute shredded chives, ginger slices and garlic slices, pour in tofu and fried seasonal vegetables, stir fry, and finally pour in sauce, add some starch, and turn off the heat with tofu wrapped in sauce.

Griddle potato chips

Ingredients: potato, bean paste, chopped green onion, salt, soy sauce, garlic and Chili noodles.

Exercise:

1. Peel potatoes and wash them.

2. Cut into even pieces, not too thin.

3. Put the water in the pot. After the water is boiled, add potato chips and scald for about 20 seconds. It is easy to rot if scalded for a long time, and it can't be done well without scalding.

4. Put oil in the pan and fry potato chips on both sides for later use.

5. Heat the oil in the pot, then add garlic slices, appropriate amount of bean paste, and also add some pepper particles and stir-fry until fragrant.

6. Pour the fried potato chips into the pan, sprinkle with appropriate amount of Chili noodles, then put them into a dry pan, sprinkle with chopped green onion and white sesame seeds, and light the alcohol stove.