1. Stir-fried lean meat with lettuce

Ingredients: 100 grams of lettuce, 100 grams of lean pork, a large fungus, 1 carrot, 1 green onion, 4 cloves of garlic, 2 green and red peppers each. Appropriate amounts of red oil, dark soy sauce, light soy sauce, vinegar, sugar, salt, MSG, pepper powder, ginger powder, dry starch, and vegetable oil.

Method: Cut the lean pork into thin strips, add a little light soy sauce and salt and marinate for 10 minutes. Peel and shred the lettuce and carrots, and cut the fungus into thin shreds after they have softened. Shred green and red peppers, green onions, and slice garlic. Add dark soy sauce, light soy sauce, sugar, vinegar, pepper powder, ginger powder, dry starch, salt, MSG and water to make fish-flavor sauce. Add vegetable oil to the pot, heat it up, add shredded pork, slide it open, and stir-fry until cooked. Add green and red pepper, onion and garlic and stir-fry until fragrant. Add lettuce and carrot shreds and stir-fry until tender. Add red oil and continue stir-frying. Add shredded fungus and continue stir-frying. Pour in the prepared fish sauce and stir-fry until cooked.

2. Home-style fried clam meat

Ingredients: 250 grams of clam meat, 5 perilla leaves, 10 mint leaves, 5 beech leaves, 2 grams of salt, high-quality rice wine 5 grams, 5 grams of light soy sauce, 5 grams of oyster sauce, 3 grams of sugar, appropriate amount of minced garlic, appropriate amount of minced ginger and green onion, and 10 grams of oil.

Method: Prepare the ingredients. The clams you buy contain a lot of sand and gravel. Wash them repeatedly with flowing water, drain them and set aside; separate the perilla leaves, mint leaves and false bean leaves. Cut into thin strips. Heat a wok, pour oil, add minced ginger, green onions and garlic and sauté until fragrant. Pour in the drained clam meat and stir-fry quickly over high heat. Some water will come out during stir-frying. Keep the heat high and stir-fry until the water dries up. Mix light soy sauce, salt, rice wine, oyster sauce, and sugar into a bowl of sauce, pour it into the pot, and simmer for 1 minute to absorb the flavor. Before serving, add shredded perilla, mint, and rhizome into the pan, stir-fry evenly, and serve.

3. Vegetarian fried fresh mushrooms

Ingredients: 200 grams of mushrooms, one green pepper, an appropriate amount of onion, two cloves of garlic, and a spoonful of light soy sauce.

Method: Rinse the fresh mushrooms with water and drain them. Slice peppers and onions respectively, and slice garlic. Add oil to the wok and heat it to 40% heat. Pour in the fresh mushrooms and stir-fry over high heat for about 3-5 minutes. Stir out the water until the fresh mushrooms become soft. Add the garlic slices and sauté until fragrant. At this time, the water in the mushrooms will gradually disappear. Dry. Add the pepper and stir-fry briefly, add the light soy sauce and stir-fry evenly, finally add the onion slices and stir-fry evenly and turn off the heat.

4. Stir-fried cauliflower

Ingredients: One cauliflower, chopped dried red pepper, chopped green onion, shredded ginger, garlic slices, peppercorns, light soy sauce, vinegar, a little sugar, salt .

Method: Wash the cauliflower, soak it in light salt water for ten minutes, take it out and peel the florets by hand and set aside. Put oil in the wok. When the oil is hot, add the dried red pepper segments, onion, ginger, garlic and peppercorns and saute until fragrant. Add the cauliflower and stir-fry, turn to medium heat and stir-fry for two to three minutes until the cauliflower is cooked. Add light soy sauce, salt, sugar and vinegar, stir-fry evenly and serve.

4. Coke Chicken Wings

Ingredients: 6 chicken wings, half ginger slices, 4 garlic cloves, more than 10 dried shrimps, two star anise, cinnamon as long as a thumb, 10ml oyster sauce, 25ml peanut oil.

Method: Prepare the ingredients and score the chicken wings a few times to make them more flavorful when marinated. Slice half of the ginger, four cloves of garlic, 10ml of oyster sauce, 10ml of cooking wine, 30ml of soy sauce, 20ml of dark soy sauce, 10ml of Yishutang sesame oil, and a small spoonful of salt. Add to the chicken wings and marinate for half an hour. Pour the oil over low heat, put the chicken wings in and fry until both sides of the chicken wings change color and then take it out of the pan. If you want to speed up the time, you can use medium heat. Pour oil into the pot, first add 2 star anise and 2 pieces of cinnamon bark and saute until fragrant, then add chicken wings and 250ml Coca-Cola, simmer for about 15 minutes. Before serving, add some shrimps and simmer for 5 minutes. Tips 1. Add sesame oil during the pickling process to remove the fishy smell and increase the freshness. You can choose whether to add dried shrimps or not. I originally wanted the dried shrimps to add some decoration when taking pictures, but the taste is also very special. Coca-Cola is not as sweet as Pepsi-Cola. If you want it sweeter, you can replace it with Pepsi-Cola or add an extra rock candy. Add a little bit of vinegar to give it a vinegary aroma, but it should not be sour when you eat it.

5. Home-style fried lotus root slices

Ingredients: two sections of lotus root, 3 black fungus, half a carrot, 1 green pepper, 100 grams of lean meat.

Method: peel and slice the lotus root, soak the black fungus in water and add 1 teaspoon of cornstarch, wash it with water and tear it into small florets, peel the carrot and cut into flowers, remove the seeds from the green pepper and cut into pieces , cut the lean meat into strips, mix well with oil and cornstarch, and marinate for 10 minutes. Heat the pan, add oil, add lean meat and stir-fry over high heat. Add a little light soy sauce. When the lean meat changes color, set aside. Add oil to the pot again, add carrots, and stir-fry until soft. Black fungus, stir-fry a few times. Add lotus root slices, stir-fry, pour in a small amount of water while frying. Stir-fry until the lotus root pieces are raw. Pour in the fried lean meat. Add salt and sugar to taste. Add green pepper and stir-fry evenly. Pour in the water starch and stir-fry until the juice is reduced.

6. Home-style fried pork liver

Ingredients: 400 grams of pork liver, 80 grams of bean sprouts (pea tips), 50 grams of cooked fungus, 15 grams of pickled pepper, Pi 5 grams of county watercress, 10 grams of green onions, 5 grams of garlic, 3 grams of ginger, 3 grams of refined salt, 5 ml of soy sauce, 2 grams of MSG, 2 grams of sugar, 5 ml of cooking wine, 1 gram of pepper, 20 grams of water bean powder, fresh soup Or 20 ml of water and 100 ml of vegetable oil.

Method: Wash the bean sprouts, remove the hard seeds from the roots of the fungus, wash and tear into small pieces. Cut the pickled peppers and green onions diagonally into "horse ear" shapes, and cut the ginger and garlic into thin slices. Cut the pork liver into 0.3 cm thin slices, put it into a bowl, add 2 grams of refined salt, cooking wine, and a little water and soybean flour, mix well, and marinate for about 10 minutes. In another small bowl, mix soy sauce, pepper, sugar, monosodium glutamate, water bean powder, and fresh soup into gravy. ,

7. Fried eggplant with meat

Ingredients: 2 eggplants, appropriate amount of pork (sliced ??or minced), half a green pepper, salt, chicken essence.

Method: Mince the garlic, wash and cut the eggplant into strips (slices) and set aside. Pour appropriate amount of cooking oil into the pot, heat it, add minced garlic and stir-fry until fragrant. Add the chopped meat slices (minced) and stir-fry until cooked. Add eggplant, appropriate amount of soy sauce and stir-fry back and forth, add a small amount of water (optional) and stir-fry until cooked. Add green pepper, salt and chicken essence to taste and stir-fry until cooked.

It will destroy the vitamin C rich in green peppers. Green peppers should be stir-fried as soon as possible after adding them.

8. Chiba tofu shreds with fish flavor

Ingredients: 150g Chiba tofu, 50g fungus, 30g pepper, 50g carrot, garlic, red pepper, sugar, white vinegar, aged Vinegar, salt, pepper, water starch, light soy sauce, dark soy sauce, dry starch

Steps: Cut the Chiba tofu into thin strips, add a little dry starch and mix well. Shred the fungus, pepper, and carrot, and mince the garlic. Fish-flavor sauce: 1 tsp sugar, half a tsp white vinegar, 1 tsp old vinegar, 2g salt, a little pepper, minced garlic, mix thoroughly. Heat oil in a pan, stir-fry dry red pepper until fragrant, add shredded tofu and stir-fry for a while, then add shredded carrots and fungus, stir-fry evenly. Pour in the fish-flavor sauce and stir-fry over high heat until the flavors are incorporated. Taste before adding seasonings. Pour in water and starch until thick, take out of the pan and put on a plate.

9. Vegetarian stir-fried cauliflower

Ingredients: 900g cauliflower Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of carrot, 1 pepper, 1 green onion and appropriate amount of ginger

Clean the cauliflower and put it in the pot Boil medium water, add appropriate amount of salt, add cauliflower, blanch it, cut pepper into cubes, slice carrots, slice onions, and mince ginger. Heat oil and add onions and ginger to the pan, add carrots and stir-fry, add peppers and stir-fry, add Add the blanched cauliflower, stir-fry evenly, and add salt.

10. Vegetarian stir-fried cabbage

Ingredients: cabbage 2 auxiliary ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onions

Method: buy the cabbage, wash it, and then The old tendons at the root are dead, but the head is tender and does not need to be moved. Cut the cabbage in half first, then slice. Heat the oil in a pan, add onions, ginger, and garlic and sauté for a while. After the water comes out, cover the pot for 2-3 minutes. Remove from the pan. Plate it and start eating.