Stir-fried lettuce: Slice the side dish, add salt and cook 15 seconds, stir-fry with onion, garlic and pepper. Pour in the side dishes, stir fry a few times, add a little salt and add half a spoonful of chicken essence. Pour in a little permanent starch and stir-fry to collect juice. Add a little sesame oil and stir-fry over high heat.

Baby dish with minced garlic: put minced garlic in a pot with little oil, stir-fry with 1 tablespoon oyster sauce until slightly burnt, take out the pot, add a little salt to the pot, boil with 1 tablespoon oil, add baby dish, remove vermicelli from the water, pour garlic on the dish, pour in 2 tablespoons seafood soy sauce and sprinkle with chopped green onion.

Pleurotus eryngii sauce: 2 tbsp soy sauce, oyster sauce 1 tbsp, sugar 1 tbsp, starch 1 tbsp, water 1/2 bowls. Change the knife of Pleurotus eryngii, fry Pleurotus eryngii in hot oil until both sides are golden and garlic is not fragrant. Boil the sauce and pour in the Pleurotus eryngii.

Braised eggplant: 2 tablespoons soy sauce, half a spoonful soy sauce, aged vinegar 1 spoon, oyster sauce 1 spoon, a little salt, a little sugar, starch 1 spoon, and half a bowl of water. Stir a spoonful of salt evenly, marinate for 10 minute, wash with clear water and drain the water, stir a spoonful of starch evenly, add minced garlic into the oil, add tomatoes and green peppers, stir-fry the tomatoes to get juice, add eggplant to stir-fry, add the prepared sauce, and stir-fry until the soup is thick.

Garlic lettuce: Stir-fry garlic in hot oil, add a spoonful of soy sauce, a little salt and sugar, a spoonful of oyster sauce and a little water to boil, then cook lettuce in boiling water, take it out and pour it on.

Crispy tofu: 3 tbsp soy sauce, oyster sauce 1 tbsp, balsamic vinegar 1 tbsp, sugar 1 tbsp, starch 1 tbsp, and stir well. Cut tofu into pieces, coat it with starch, wrap it in hot oil, fry it until both sides are golden, take it out, leave oil in the pot, saute minced garlic, pour in sauce, cook until it bubbles, add the fried tofu, stir fry evenly, sprinkle sesame seeds and chopped green onion, stir fry evenly, and collect juice.

Garlic broccoli: soak broccoli in salt water 10 minute, blanch for 1 minute, remove clean water, stir-fry minced garlic, add millet spicy, add a spoonful of soy sauce, a little salt chicken essence, pour in 66% and a little water starch, and stir-fry.

Stir-fry lentil horn: boil lentil horn water for 3 minutes, then take it out. Garlic is not fried with Chili, 1 tablespoon of soy sauce, half a spoonful of vinegar, a little sugar+a little salt, stir-fry evenly over high fire and serve.

Stir-frying in the lotus pond: prepare sliced peas, fungus, lotus root and carrot, blanch the side dish 1 min, stir-fry the onion and garlic until fragrant, pour in the side dish, add a spoonful of chicken essence, a little salt, pour in a little starch and stir-fry over high fire.