Ingredients: 250g bean bubble, 0/00g green pepper/kloc. Ingredients: oil, salt, sugar, soy sauce.

Practice: Wash green peppers and cut into pieces. Wash the beans and cut them into pieces. Put oil in the pan, add chopped green onion and stir-fry until fragrant. Stir-fried beans 1 min. Add a proper amount of water and stir well. Add the right amount of salt. Add a little soy sauce and stir-fry for 3 minutes. Add chopped green peppers. Stir-fry until the green pepper is cut off, and add proper amount of monosodium glutamate. Stir well and serve.

2. Stir-fried loofah with bean curd

Ingredients: loofah 1, tofu, carrot, chopped green onion, Jiang Mo, cooking wine, salt, chicken essence, oil and hot water.

Practice: scrape off the skin of loofah, cut hob blocks and dice carrots. Heat the oil in the pot on the fire. First, put chopped green onion and Jiang Mo into the pot to make it smell good. Put the loofah, beans and carrots into the pot, stir-fry for 1 min, pour a little hot water into the inner wall of the pot, and cover the pot. When the loofah is ripe, open the lid, add all the seasonings and stir fry a few times.

3. Stir-fried rapeseed with bean curd

Ingredients: 350g tofu, 250g rape. Seasoning: peanut oil 25g, salt 3g, soy sauce 10g, sugar 3g, monosodium glutamate1g.

Practice: wash rape and cut into sections; Cut tofu bubble (tofu) into two pieces for later use; Bring the oil to 80% heat, stir-fry the rape evenly in the pot; Stir-fry the bean curd with oil, add a little salt and a little sugar, and continue to stir-fry; After getting angry for a few minutes, add soy sauce, stir fry a few times, sprinkle with monosodium glutamate and serve.