1, three fresh potatoes: eggplant and potatoes, peeled, washed and cut into pieces. Wash the green pepper and cut it into small pieces for later use. Pour the oil into the pot, and it will be 70% to 80% hot. Pour in potato pieces, fry until golden brown, slightly transparent, and remove for later use.
Then pour the eggplant into the pot, fry until golden brown, and take it out together with the green pepper pieces. Leave a little oil in the pot, add chopped green onion and garlic until fragrant, add stock, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and cook for a while. Finally, water starch is added, and the juice is collected by high fire.
2. Choking lettuce: Lettuce is pedicled, old leaves are washed, soaked in light salt water and rinsed. Tear it into small pieces and soak it in a cool white box with ice cubes for about 15 minutes. Take out and drain. Put a little base oil in the hot pot and stir-fry the dried red pepper until fragrant. Turn off the heating.
Add minced garlic, white vinegar, soy sauce, fresh and delicious soy sauce, steamed fish soy sauce, chicken essence, sugar and salt to make a sauce, pour in the drained lettuce, drop a little sesame oil and mix well.
3. Stir-fry chives with mushrooms: cut the washed chives into sections and shred the washed mushrooms. Oil a hot pan, pour in leeks and stir well. Pour in mushrooms and shredded red pepper, stir well, add salt, chicken powder and sugar, and stir well to taste. Thicken water starch, add a little cooked oil, stir well, and serve.
4. Stir-fry the lotus pond: peel and wash the carrots and cut them into thin slices for later use. Remove the tendons from the peas, clean them, and cut them into sections. Peel lotus root, wash and slice. Soak the fungus in advance and tear it for later use. Boil the water in the pot, add some salt and oil, and blanch the lotus root, fungus, peas and carrots in turn. Pour the oil into the pot, pour all the ingredients into the fire and stir well. Add the right amount of salt and chicken essence and stir well.
5, garlic spinach: spinach washed, water control. Cut vegetables into three or four centimeters and chop garlic. Put oil in the pan, heat it, add half of minced garlic, stir-fry until fragrant, add water spinach, stir-fry for a few times with high fire until the leaves wilt, then add appropriate amount of salt, throw the remaining minced garlic in, and take off the pan.