1, scrambled eggs with onion: fry the eggs in oil until cooked, and take them out for later use. Put oil in the pan. When the oil is hot, add onion, stir-fry until soft, and then add eggs. Add salt, pepper, chicken essence and sugar, and it will be fried in about three minutes.
2. Stir-fry beef: cut beef into small strips, pepper into small rings, ginger into shreds, garlic mashed for later use, and add peanut oil after heating in the pot; When the oil is hot, add shredded ginger and garlic to stir-fry until fragrant, and add pepper and salt to stir-fry all the way; Stir-fry chili until fragrant, add beef and soy sauce after stir-frying salt to taste; Stir-fry the beef until it changes color.
3, lotus pond fried: first prepare the materials. Boil hot water in the pot and blanch all the ingredients in turn. The model is lotus root, Dutch bean, fungus, horseshoe and carrot. Soaking time: horseshoe carrot 10 second, pea fungus for 20 seconds and lotus root for 40 seconds. Brush the pot and heat it. Pour in sesame oil. When the oil temperature reaches 70%, add garlic slices and stir-fry until fragrant. Add all the ingredients except carrots and horseshoes, cook a little cooking wine and stir fry quickly for two minutes. Add salt and chicken powder and stir-fry a few times. Thicken the water starch and take it out of the pot.
4, mixed with hot and sour potato shreds: potatoes and carrots are peeled and planed into filaments. Soak the starch in cold water and take out the empty water. Boil a pot of water, add shredded potatoes, and take them out after cooking. Take out the shredded potatoes and let them cool. Drain excess water. Chop garlic. Heat oil, stir-fry pepper and dried pepper in a pot. Stir Chili oil into shredded potatoes while it is hot.
5, tomato scrambled eggs: tomatoes washed and cut into pieces, green and clean, chopped green onion and onion leaves, eggs in a small bowl for later use; Heat the cooked lard in a cold pot, add the onion and stir fry. Turn the rice to medium heat and stir-fry slowly, pour in the egg liquid, stir-fry quickly over high fire, add flavor juice and seasoning according to the stomach, stir-fry diced tomatoes and onion leaves evenly, and take out the pot.
6, carrot fried fungus: fungus soaked in water early, then drained, diced. Wash and dice carrots. Wash peas. Remove the oil pan and fry the eggs. Zhongxing oil pan, stir-fried onion, ginger and carrots. Stir-fry auricularia auricula and peas. Stir fry with salt and monosodium glutamate. Stir well and serve.
7. Boiling Chinese cabbage: boil half a pot of water, add a lot of salt and oil, and simmer in Chinese cabbage for about 1 minute; Put the blanched Chinese cabbage in a dish, and shred the red pepper and onion for later use; Heat oil in a pot, add excessive oyster sauce and thick juice, add shredded red pepper and broth and cook until boiling, and add a little starch; Shred the red pepper and onion on the cabbage and pour the soup on the cabbage.
8, onion mixed with tofu: cut the yellow leaves of onion, wash and cut into chopped green onion; Cut tofu into small pieces, put it in a hot water pot to remove the beany smell, take it out and cool it with cold purified water, take it out and drain it, put it on a plate, add refined salt and monosodium glutamate, sprinkle with chopped green onion, and sprinkle with sesame oil and sesame oil. Heat a wok over medium heat, pour in refined oil and cook it, then put it in a bowl, cool it and pour it on tofu. Serve and mix well.
9, cold bitter chrysanthemum: prepare bitter chrysanthemum and peanuts. Peel garlic and cut it into garlic rice. Select and wash the bitter chrysanthemum, cut it into sections and put it on a plate. Fried peanuts are crushed and garlic is added. Add balsamic vinegar, soy sauce, salt, sugar, chicken essence and sesame oil, and stir well to make juice. Pour the prepared juice on the bitter chrysanthemum.
10. Hot and sour baby cabbage: Wash the baby cabbage, cut it horizontally from both ends, cut the stalks vertically from both ends, cut the garlic into grains, stir fry a small part of the stalks in a hot oil pan, stir fry the stalks in the leaves when they are ripe, stir fry the leaves in old vinegar, soy sauce, salt, sugar and oyster sauce, and put them in a pan and mix well.