First, scrambled eggs with leek and bean sprouts.
Ingredients: 2 eggs, mung bean sprouts, shallots, garlic, soy sauce 1 tablespoon, oyster sauce 1 tablespoon.
Exercise:
1, chopped leek, sliced garlic, and scattered eggs.
2. Stir-fry the eggs with less oil in the pot, take them out, saute the garlic slices until fragrant, stir-fry the bean sprouts and leeks a few times, stir-fry the eggs+soy sauce+oyster sauce, and stir well, which is a delicious dish loved by adults and children.
Second, garlic spinach
Ingredients: 400 grams of water spinach, garlic, three millet peppers, salt and oyster sauce.
Exercise:
1. Wash and cut spinach, cut millet pepper and chop garlic.
2. Stir-fry the millet pepper and garlic in a hot pot. Stir-fry spinach quickly for two minutes to change color, add a spoonful of salt and a spoonful of oyster sauce, and stir well.
Third, home-cooked tofu
Ingredients: a piece of old tofu, fungus, green pepper, onion and garlic, soy sauce, salt, soy sauce, oyster sauce, starch.
Exercise:
1. Cut the tofu into pieces, soak the fungus, cut the green pepper, and cut the onion and ginger for later use.
2. Brush the oil in a hot pan, fry the tofu until golden on both sides, add the onion and garlic, add the green pepper and fungus, and add the tofu.
3, add half a spoonful of salt,-a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of oyster sauce, half a bowl of water starch, and collect juice on high fire.
Fourth, hot and sour cabbage.
Ingredients: Chinese cabbage, millet, pepper and garlic.
Sauce: two spoonfuls of soy sauce+two spoonfuls of mature vinegar+one spoonful of oyster sauce+half a spoonful of sugar+half a spoonful of starch+a little water and mix well.
Exercise:
1. Clean all the materials, slice the cabbage, separate the leaves from the side, chop the garlic and cut the pepper into small pieces for later use.
2. Put the minced garlic in the pot, add the cabbage to help stir fry, add the vegetable leaves to stir fry, then pour the sauce and add the pepper to stir fry evenly.
Five, home cooking
Ingredients: vermicelli, leek, eggs, mung bean sprouts, garlic, millet spicy.
Exercise:
1, the vermicelli is boiled until soft, the eggs are brushed with oil in a hot pan and scattered for later use, the leek is washed and cut into sections, the millet is spicy and cut into sections, and the garlic is sliced.
2. Saute garlic slices in oil in a hot pan, pour in mung bean sprouts and stir fry. Add non-food and eggs and vermicelli and stir fry evenly+half a spoonful of soy sauce+a little salt and chicken essence, stir fry evenly and serve.
Six, hot and sour mung bean sprouts
Ingredients: mung bean sprouts, dried peppers, green peppers, onions, ginger and pepper.
Exercise:
1. Wash mung bean sprouts and control the moisture content. Shred all onions, ginger, dried peppers and green peppers for later use.
2. Heat oil in the pot, add pepper, onion ginger and dried pepper, stir fry in mung bean sprouts, stir fry for a few times, immediately add vinegar (adding vinegar can stimulate the fragrance and keep the mung bean sprouts crisp and cool), add appropriate amount of salt, soy sauce, white sugar and chicken essence, and add green pepper to stir fry for a while, and the hot and sour mung bean sprouts will be ready.
Seven, vinegar doll dish
Ingredients: baby cabbage, garlic paste, onion, dried pepper.
Exercise:
1. Prepare two baby dishes and change knives for later use.
2. Add oil to the pan, stir-fry minced garlic and dried peppers with oil, and pour in vegetables to help stir-fry until soft.
3. Then add the leaves, add soy sauce, balsamic vinegar and oyster sauce and stir well.
Eight, lettuce in oyster sauce
Ingredients: a catty of lettuce, light soy sauce, sugar, starch, minced garlic, oyster sauce, salt.
Exercise:
1, prepare lettuce, wash it, and mince garlic.
2. Blanch the lettuce in the pot for about 10 second, then quickly pick it up and put it on the plate for later use.
3, sauce, bowl+1 spoon soy sauce+1 spoon oyster sauce+1 spoon starch+half a spoon sugar +8 spoonfuls water+a little salt and mix well.
4. Stir-fry minced garlic in oil, pour the juice, turn off the fire and pour it on lettuce.