1, cucumber peeled and cut into small pieces, Pleurotus ostreatus cut into small pieces and chicken cut into small pieces. Prepare ginger foam, wax gourd slices, dried peppers, garlic, etc.
2. Add onion and ginger juice to the diced chicken, grab the desizing, put a little sugar, put a little oil consumption and a little salt, grab the flavor, put sweet potato vermicelli to lock the water, and finally put some sesame oil. Marinate for 20 minutes. Soak the cucumber in a little salt water for a while, and then remove the excess water.
3. Put a proper amount of oil in the pot, add pepper, ginger, garlic and pepper, add diced chicken, slip quickly, stir-fry until the chicken changes color, leave the bottom oil, add Pleurotus eryngii and salt, stir-fry, then add chicken, stir-fry, add diced cucumber, stir-fry twice and take out of the pot.
Scrambled eggs with fungus:
1. Soak the auricularia auricula in warm water in advance and clean it. Sprinkle salt on two or three raw eggs.
2, add water to the pot to boil, add black fungus, put salt and water for 3~4min, clean up.
3, put the right amount of oil in the pot, pour in the egg liquid, stir fry, spread out.
4, another pot, add the right amount of oil, add ginger slices, winter shavings, garlic, until the text is hot and fragrant, add black fungus, stir-fry pepper, add salt to taste, add bone soup, stir-fry sugar, add raw eggs, stir-fry, add white pepper, a small amount of sugar, sesame oil, onion evenly out of the pot.
Stir-fried eggplant ingredients: eggplant 500g, ginger cubes, 2 onions, 5 cloves of garlic, dried red pepper 10, salt spoon 1, 2 drops of vinegar, and appropriate amount of oil.
Exercise:
1. Eggplant is sliced horizontally, about 0.5 cm wide. Ginger, onion, garlic and dried Chili are washed and chopped in turn.
2. Bring the wok to a boil and add the right amount of oil. When the temperature is 70% hot, add sliced eggplant.
3. Wait until one side of the eggplant is golden brown, then fry the other side, and fry all the eggplants in turn.
4. Leave the bottom oil in the pot, add ginger and garlic, and stir fry the dried red pepper. Add fried eggplant, salt and two drops of vinegar. Sprinkle with onions and you can serve. Enjoy it.