Boil in a pot, add a little salt and oil, then soak celery for one minute, take it out and rinse it with cold water, and control drying. The lily is slightly blanched, it is too cold to drain. Hot pan with cold oil, add ginger, onion and garlic and stir fry until fragrant, then add lettuce and stir fry for one minute and stir fry until fragrant; Add lily and medlar, add salt and monosodium glutamate, stir fry quickly, and turn off the heat when the edge of lily is completely transparent.
Steamed eggs with okra: appropriate amount of okra, raw eggs, small amount of sesame oil, appropriate amount of salt, and appropriate amount of soy sauce: put raw eggs into a steaming bowl, add about 1.5 times of water, add appropriate amount of salt, stir with an egg beater, and sift the powder twice to make the egg liquid more silky.
Wash the okra, remove the head and tail, cross-cut into pieces about 0.5 cm thick, as thin as possible, too thick will sink; Put the cut okra on the egg mixture, then cover the fresh-keeping bag tightly and stick a hole with a wooden sign; After the wok is boiled, steam for 12 minutes. After steaming, pour in sesame oil according to personal preference and add a little light soy sauce.
Sweet and tender yam food: iron bar yam, white sugar and sweet-scented osmanthus sugar. Practice: Wash and peel the yam, cut 45-angle slices with an oblique knife, and put the cut yam into water to prevent the yam from oxidation and blackening in the air and the medlar from softening with small water;
Boil the cold water in the pot, put the yam in the pot for about 5 minutes, and blanch the pickled yam with cold water, which will taste better. (or steam in a pot for 15 minutes) Take out the yam, drain the water, put it in a circle and put it on a plate; Wash the pot, add white sugar and a small amount of boiling. After the old rock sugar is completely dissolved and thickened, pour sweet-scented osmanthus sugar and mix well, then pour it on yam.
Eggplant roasted beans food: 1 Put long beans, appropriate amount of long eggplant, 2 tablespoons of oil consumption, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of cassava starch, appropriate amount of garlic paste and appropriate amount of dried peppers. Practice: Cut the eggplant into strips, sprinkle some salt and marinate for 30 minutes. Long beans are cut into strips with the same length as long eggplant.
Add some oil to the pot (a little more than the usual cooking oil), turn to slow fire after the oil is burned, add the beans and fry until the surface of the long beans is wrinkled, and take them out for later use; Pour in the squeezed long eggplant and stir fry until the eggplant is fried soft and the color gradually returns to its original color.
Leave the bottom oil in the pot, saute garlic paste and pepper, return the long beans to the pot, and pour in oil consumption, soy sauce, salt, sugar, cassava starch and half a bowl to boil; Stir-fry until the juice thickens, add long eggplant and stir well until it is brown.
Fried shredded pork with tender ginger: tenderloin, tender ginger, rice wine 1 spoon, soy sauce, soy sauce 1 spoon, pepper 1 spoon, tapioca starch 1 spoon, and a little salt.
Cut the tenderloin into pieces and marinate it with a little rice wine, soy sauce and cassava starch for 20min；; Wash the tender ginger, peel it and cut it into thin slices, sprinkle with salt and mix well 10min, then drain the water, and cut the pepper into filaments for later use;
Put the right amount of oil in the pot, pour in the marinated meat slices and stir fry quickly until the color becomes light; Then add shredded ginger and stir-fry quickly. After the shredded ginger becomes loose, add a little salt, a little soy sauce (color), and finally add shredded green pepper and stir-fry for a while.