Method:

1. Peel the potatoes, cut into thin strips, soak in water to wash off the starch, which can not only prevent them from turning black, but also keep them crispy during frying. White, tender and crispy. Remove and drain before frying.

2. Remove seeds and stems from green and red peppers, cut into thin strips, and cut dried peppers into shreds.

3. Heat up the wok, add peanut oil to heat, add shredded green onions, stir-fry until fragrant, add shredded green and red peppers, shredded potatoes, stir-fry until cooked, add refined salt and MSG Season, then drizzle with sesame oil and balsamic vinegar, stir-fry until cooked through.

Method:

1. Wash the eggplant, remove the head and tail, cut into hob shapes, soak in water, drain, sprinkle with a little starch and mix well. Remove heads and tails of green onions, wash and cut into sections.

2. Wash and slice the pork, mince it into puree, add 1/2 tbsp soy sauce, 1 tbsp cornstarch, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well and marinate for 10 minutes. Delicious

3. Pour 3 tablespoons of oil into the pan and heat it, add the minced meat and stir-fry until the meat turns white, then remove and set aside.

4. Continue to add 10 tablespoons of oil, sauté the onion segments, add the eggplant and stir-fry quickly over high heat, add 5 tablespoons of water and stir-fry until the eggplant becomes soft and watery, about 5 to 6 minutes. < /p>

Ingredients:

2 eggplants, a little shredded pork.

Ginger, garlic, onion, spicy bean paste, vinegar, sugar.

Preparation method:

1. Wash and drain the eggplant, cut into small rounds and set aside. Wash and mince garlic, wash and mince green onions, and chop ginger into mince. Set aside. Put the vinegar, sugar, and cornstarch into a bowl, add water and set aside. Note: Put the sugar in the bowl first,

and then the vinegar. Bring the vinegar to the same level as the sugar.

2. After heating the oil, add the eggplant segments and fry until golden brown, remove and drain the oil.

3. Saute the ginger, garlic, and onion until fragrant, add the shredded pork, then add the fried eggplant and stir-fry, then add the seasoning in the bowl

and stir-fry , and serve on a plate.

Method:

1. Wash the green pepper with water, remove the seeds and cut into thin strips. Crack the eggs into a bowl and stir them up with chopsticks.

2. Put oil (40g) in the pot, heat it up, pour in the egg liquid, stir-fry and pour out.

3. Pour the remaining oil into the pot, heat it up, add the chopped green onion, then add the green pepper shreds, add refined salt and stir-fry for a few times. When the green pepper shreds are green, add them and stir-fry. of eggs and MSG, stir-fry evenly, cook with balsamic vinegar, and then serve.

Ingredients: 1 potato, 2 eggplants, 1 green pepper

Seasonings: cooking oil, soy sauce, sugar, salt, chopped green onion, minced garlic, corn starch, and stock < /p>

Method:

1. Peel the eggplant and potatoes and cut them into hob pieces; break the green pepper into small pieces by hand.

2. Pour more oil into the pot. When it is 70% hot, put the potato pieces in first, fry them until golden brown, and take them out when they are slightly transparent. 3. Pour the eggplant into the oil pan and fry until golden brown. Add the green pepper cubes and scoop them up together.

4. Use a small amount of hot oil to sauté the chopped green onions and minced garlic until fragrant, add stock, light soy sauce, sugar, salt, eggplant, potatoes and green pepper pieces, and stir-fry briefly.

5. Add aquatic rice flour and cook over high heat to reduce the juice

Ingredients: 400g lentils, 150g minced meat Seasoning: 4 dried chili peppers, 1 tablespoon dark soy sauce, minced mustard , pepper, garlic, salt and MSG in appropriate amounts. Method: 1. Tear off the old tendons from both ends of the lentils, break them into two sections, wash and dry.

2. Heat 250 grams of oil, add lentils, and fry until the skin of the lentils becomes wrinkled, then use a strainer to remove the oil.

3. Heat another pot, use 1 tablespoon of oil to sauté the minced meat, dried chili peppers, Sichuan peppercorns, mustard and garlic until fragrant.

4. Pour in dark soy sauce and lentils and stir-fry. When the lentils are cooked, turn off the heat, add salt and MSG, and stir-fry evenly.

Ingredients: chicken breast, cauliflower Seasoning: shredded green onion, minced ginger, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce, starch gravy Method: 1. Wash the chicken breast and cut into slices. Marinate with salt, cooking wine, and cooking oil for a while, then mix well with flour and gravy.

2. Wash the cauliflower and chop it into small florets. Put it in a pot of boiling water and blanch it. Drain it into cold water and set aside. Shred the green onions, mince the ginger, and slice the garlic.

3. Take another wok, put oil in it, when the oil is hot, put in the aniseed, then add the minced ginger, put the chicken breast into the pot and fry until the meat changes color, set aside. Add the shredded green onions and minced ginger and stir-fry until fragrant, then add the blanched cauliflower and stir-fry.

4. Add cooking wine, chicken essence, oyster sauce, put the smooth chicken breast into the pot, stir-fry quickly, add salt, stir-fry, remove from the pot and serve on a plate.

Ingredients: A piece of pork belly Seasonings: one star anise, a little green onion, a few slices of ginger, a little cooking wine, chili, some Sichuan peppercorns, rice, some purple rice, dark soy sauce, light soy sauce, chicken essence, sugar, watercress Sauce method: 1. Slice the pork belly.

2. Marinate the meat with cooking wine, green onions, ginger and star anise.

3. After marinating the meat, prepare chili, pepper, rice, and purple rice.

4. Put the prepared 3 in the pot and fry.

5. Put 3 in the pot and cook over medium heat until the rice becomes fragrant and turns slightly yellow.

6. Use a blender to break the fried 3. Don't mix too much. The larger the particles, the easier it will be.

7. Pour 6 into the marinated meat. Add dark soy sauce, light soy sauce, sugar, chicken essence, and a little sesame oil. Mix well.

8. Finally add a tablespoon of bean paste. Add a little water to make the powder moist.

Cooking method (for two people)

Ingredients: eggs (4), green onions (3)

Seasoning: salt (1/3 tablespoon ), oil (6 tablespoons)

1. Wash the green onions, remove the whites, cut the green onions into chopped green onions, and put them into a large glass bowl

2. Beat in four eggs. Tilt the large glass bowl at 45 degrees, use chopsticks to quickly stir the eggs and chopped green onion in one direction until the egg liquid becomes sticky.

3. Heat the pot until all the water in the pot evaporates, cook for about 1 minute, put 6 tablespoons of oil into the pot, turn the pot to cover the entire pot with oil, then reduce to low heat. Pour in the egg mixture again.

4. Quickly stir-fry the egg liquid in one direction. After about 1 minute, the egg liquid will solidify. At this time, quickly remove the pan to avoid overcooking the scrambled eggs.

Method 1 of scrambled eggs with tomatoes

Instructions: Everyone can make scrambled eggs with tomatoes, but making them delicious is difficult. Mainly due to several misunderstandings, which I will explain in detail later.

Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt. Note that you don’t need to add chicken essence or MSG to the scrambled eggs with tomatoes, because scrambled eggs with tomatoes are meant to be eaten as “fresh”, and substances that form the umami flavor are precipitated when the eggs are scrambled with tomatoes. There is no need to add MSG or chicken essence to enhance the freshness. This is also the reason why onions, ginger and garlic are not used when making this dish.

Production method:

1. Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Open the eggs and put them in a bowl. Beat them well and add a little salt.

2. Put an appropriate amount of oil into the pot (when frying eggs, the amount of oil is very important. My experience is to put in 2/3 of the egg liquid). When the oil is hot, (I will explain in detail how to judge the oil later. temperature), pour in the egg liquid. Note that at this time, the egg liquid will solidify naturally. Do not move it. When the egg liquid has solidified (be careful that the oil will dry out and cause the eggs to become mushy), use a rice spatula (also called a frying spoon). Gently enter from the edge of the egg, turn the egg over, fry it, and when both sides are golden, take the egg out of the pan (you don’t have to take it out, but let’s wait until you become more familiar with it). At this time There should still be some oil in the pot. Pour the tomatoes in and stir-fry a few times. Since the tomatoes contain a lot of water, water will precipitate. At this time, put the fried eggs in, add a little salt, and stir-fry a few times. Next, take out the pot. PS: Some people like to put some water in when making it. I don’t recommend it. In fact, the water in the tomatoes is enough, so there is no need to add water. Also, the quality of tomatoes today is not good, and the fried vegetables are not sweet and have a bit of a bitter taste. You can add some sugar when cooking.

Ingredients: Luffa and eggs

Seasonings: oil, salt, cooking wine, chopped green onion.

1. Put 2-3 eggs, add a small amount of salt and cooking wine. Mix well and set aside.

2. Peel and slice or dice the loofah and set aside.

3. Heat the wok over high heat and add oil. When the oil temperature rises, pour the eggs into a bowl and set aside.

4. Heat the oil in the wok over high heat. When the oil temperature rises, add the loofah and fry until cooked. Add the cooked eggs and stir-fry together. Then add salt according to personal taste. Stir-fry the chopped green onion for a while. Pot edible.

Benefits of eating more: Luffa has high nutritional value. Luffa contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins and vitamins. C. It also contains saponins, an ingredient contained in ginseng

Basic ingredients: 20 grams of minced meat, 200 grams of eggplant, 10 grams of chives, and 10 grams of ginger.

Seasonings: 500 grams of peanut oil (100 grams of actual oil consumption), 10 grams of salt, 5 grams of MSG, 3 grams of sugar, 20 grams of cornstarch, 5 grams of sesame oil, 50 grams of chicken broth, 10 grams of dark soy sauce gram.

Production process:

1. Peel the eggplant and cut into large thick strips, wash and cut the chives into sections, and cut the ginger into rice.

2. Heat oil in a pan. When the oil temperature is 120 degrees, add eggplant strips and fry until golden brown. Remove.

3. Leave oil in the pot, add ginger rice, minced meat, eggplant, chicken broth, salt, monosodium glutamate, sugar, dark soy sauce, cook over low heat until the juice is thick, then thicken with wet corn starch. Drizzle sesame oil and serve.

Basic ingredients Ingredients: pork ribs

Seasonings: hoisin sauce, sand tea sauce, dark soy sauce, light soy sauce, oyster sauce, monosodium glutamate, sugar, dried chili pepper, minced garlic.

1. Cut the pork ribs into 12 cm long sections and rinse them with clean water to remove the blood.

2. Marinate with seasonings (hoisin sauce, sand tea sauce, dark soy sauce, light soy sauce, oyster sauce, MSG, sugar) for more than 2 hours.

3. Heat the oil until it is 20% hot, put the ribs into the pot, fry slowly from low to high oil temperature, until the ribs are mature and the skin is crusty, take out and drain the oil.

4. Add minced garlic and dried chili peppers to the pot and stir-fry until fragrant, then add the ribs and stir-fry briefly, add seasonings, and serve in a basin.

Sweet and sour pork ribs are loved by many gourmets for their sweet and sour taste, fragrant but not greasy. However, traditional sweet and sour pork ribs are difficult to put on the family table due to the relatively complicated production process and long cooking time. The following simple version of sweet and sour pork ribs omits the steps of blanching, frying, etc., simplifying the process and saving time. As long as you master the golden ratio of 1:2:3:4, even children with no cooking skills can make it. Make delicious sweet and sour pork ribs with full flavor! And less oil is healthier!

Ingredients

1 pound of pork chops, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of rice vinegar, 4 tablespoons of sugar, 3 grams of salt, and appropriate amount of ginger slices.

Method:

1. Clean the pork chops, dry them and set aside. Picture

2. Pour a small amount of oil into the pot, heat it up, and sauté the ginger slices until fragrant.

3. Add the pork ribs and stir-fry until the pork ribs change color and the surface is golden and slightly burnt.

4. Add the seasonings in the golden ratio in the following order: first add 1 tablespoon cooking wine, then 2 tablespoons soy sauce, 3 tablespoons rice vinegar and finally 4 tablespoons sugar, stir well.

5. Pour in enough boiling water to cover the ribs, adjust the heat to medium and simmer for 20 minutes.

6. Add salt, turn on high heat to reduce the juice. When the juice is thick and bright, sprinkle in sesame seeds and garnish with it. (Finally, when the juice is reduced, be careful to turn the ribs in the pot more to avoid burning. Jiao).

Tips:

1. Before putting the ribs into the pot for frying, try to dry them as much as possible. You can also wipe them dry with kitchen paper, so that the oil will not burn when frying. splash.

2. If you like children's shoes with a darker color, you can add a small amount of dark soy sauce to enhance the color after simmering and adding salt.

Ingredients chicken wings, Sichuan peppercorns, dried red peppers, green onions, ginger, a can of Coca-Cola

Method

1. Wash the wings, clean each wing Make a few slits on the top, add a little soy sauce, salt, and shredded ginger and marinate for 20-40 minutes.

2. Put oil in the pot, heat until 60% hot, add Sichuan peppercorns and stir-fry until the flavor develops.

3. Add wings and fry until golden brown on both sides.

4. Pour in cola so that it covers the chicken wings.

5. When the Coke is on the rice cooking setting, change to the keeping warm setting and add dried chili pepper and salt to taste.

6. Watch the fire from time to time. When the cola juice becomes thicker, it is done.

7. Sprinkle chopped green onion to match the color when serving from the pan to make the dish look better.

Tips:

1. Don’t put the chili pepper in at the beginning, it is easy to mess up and not delicious.

2. Coke is usually 8-10 chicken wings per can of Coke.

3. Don’t put too much soy sauce.

4. If there is no cola, you can also use sugar instead.

Ingredients:

100 grams of lettuce, 100 grams of lean pork, a large fungus, 1 carrot, 1 green onion, 4 cloves of garlic, 2 green and red peppers each . Appropriate amounts of red oil, dark soy sauce, light soy sauce, vinegar, sugar, salt, MSG, pepper powder, ginger powder, dry starch, and vegetable oil.

Method:

1. Cut the lean pork into thin strips, add a little soy sauce and salt and marinate for 10 minutes.

2. Peel and shred the lettuce and carrots, and cut the fungus into thin strips after they are watery.

3. Cut green and red peppers and green onions into shreds, and slice garlic.

4. Add dark soy sauce, light soy sauce, sugar, vinegar, pepper powder, ginger powder, dry starch, salt, MSG and water to make fish sauce.

5. Add vegetable oil to the pot, heat it up, add shredded pork, slide it open, and fry until cooked.

6. Add green and red peppers, onions and garlic and stir-fry until fragrant.

7. Add lettuce and shredded carrots and stir-fry until raw. Add red oil and continue stir-frying.

8. Add shredded fungus and continue stir-frying.

9. Pour in the prepared fish sauce and stir-fry until cooked.

Ingredients:

250 grams of clam meat, 5 perilla leaves, 10 mint leaves, 5 beech leaves, 2 grams of salt, 5 grams of high-grade rice wine, 5 light soy sauce grams, 5 grams of oyster sauce, 3 grams of sugar, appropriate amount of minced garlic, appropriate amount of minced ginger and green onion, and 10 grams of oil.

Method:

1. Prepare the ingredients. The bought clams contain a lot of sand and gravel, so they need to be washed repeatedly with running water, drained and set aside; Cut the leaves, mint leaves, and rhizome leaves into thin strips respectively.

2. Heat a wok, pour oil, add minced ginger, onion and garlic and sauté until fragrant. Pour in drained clam meat and stir-fry quickly over high heat. Some water will come out during stir-frying. Keep the fire high and stir-fry until the water dries up.

3. Mix light soy sauce, salt, rice wine, oyster sauce, and sugar into a bowl of sauce, pour it into the pot, and simmer for 1 minute to absorb the flavor.

4. Before serving, pour the shredded perilla, mint, and rhizome into the pot and stir-fry evenly before serving.

Tips:

1. The clam meat itself is made from various small clams, snails and oysters, which are slightly blanched and then shelled to get the meat. It contains a lot of sediment and small stones. , be sure to remember to drain it before cooking, otherwise it will affect the taste.

2. Since it is already a semi-finished product, the frying time should not be too long, but to make it dry, the water must be completely fried.

Ingredients:

200 grams of fresh mushrooms, one green pepper, an appropriate amount of onion, two cloves of garlic, and a spoonful of light soy sauce.

Method:

1. Rinse the fresh mushrooms with water and drain them.

2. Slice peppers and onions, and slice garlic.

3. Fill the wok with oil and heat it to 40% heat. Pour in the fresh mushrooms and stir-fry over high heat for about 3-5 minutes. Stir out the water until the fresh mushrooms become soft. Add the garlic slices and sauté until fragrant. , at this time the water in the mushrooms gradually dries up.

4. Add hot pepper and stir-fry briefly, add light soy sauce and stir-fry evenly, finally add onion slices and stir-fry evenly, turn off the heat.

Tips:

1. Because fresh mushrooms are delicious, there is no need to add too many seasonings. Just choose either light soy sauce or salt.

2 3. Stir-fry the moisture in the fresh mushrooms as much as possible. Fresh mushrooms that have not been soaked in water will not have a lot of moisture.

Ingredients:

One cauliflower, chopped dried red pepper, chopped green onion, shredded ginger, garlic slices, peppercorns, light soy sauce, vinegar, a little sugar, salt.

Method:

1. Wash the cauliflower, soak it in light salt water for ten minutes, take it out and peel the florets by hand and set aside.

2. Put oil in the wok. When the oil is hot, add the dried red pepper segments, onion, ginger, garlic and peppercorns and saute until fragrant.

3. Add the cauliflower and stir-fry, turn to medium heat and stir-fry for two to three minutes until the cauliflower is cooked.

4. Add light soy sauce, salt, sugar and vinegar, stir well and serve.

Ingredients: 150 grams of pork tenderloin, 50 grams of carrots, 50 grams of bamboo shoots, 40 grams of wild rice, 50 grams of fungus (water-made), 25 grams of green pepper

Accessories: white sugar 3 teaspoon, 2 teaspoons of vinegar, 1 teaspoon of light soy sauce, 1 teaspoon of cooking wine, 2 green onions, 2 slices of ginger, 2 cloves of garlic, 4 teaspoons of vegetable oil, 1 teaspoon of starch, 1 tablespoon of pickled red pepper, 1 teaspoon of salt

1. Wash black fungus, carrots, green peppers, wild rice, and bamboo shoots and cut into shreds for later use. Note: Bamboo shoots need to be blanched first to remove oxalic acid

2. Cut the tenderloin into shreds and marinate it with starch, cooking wine, etc. for 5 minutes. Add vegetable oil to the pot and heat it, add the shredded meat and fry until it changes color

3. Chop the onion, ginger, garlic, and soaked red pepper into fine pieces and set aside

4. Fish-flavored shredded pork sauce, sugar: vinegar: light soy sauce: cooking wine = 3:2:1:1, add water starch to make a sauce (the amount of water starch depends on the thickness of the soup of your dish, and can be based on personal preference)

5． Pour oil into the pot, stir-fry onion, ginger, garlic and pickled pepper until fragrant

6. Pour in the shredded carrots, black fungus, bamboo shoots, and wild rice, stir-fry, and later add shredded green pepper and stir-fry

7. Pour in the shredded pork and stir-fry for 2 minutes to mature

8. Finally, slowly pour the sauce along the edge of the pot (step 4). You can season with salt according to your own taste. Stir-fry and serve.

9. Sprinkle a little chopped green onion and it's ready to eat. The color of the dish is rosy, the texture is soft, and the fish flavor is outstanding. It is very appetizing. The vegetables are crispy and tender. Compared with stir-frying in restaurants, it is less oily and spicy. You can choose it according to your own preference. Adjustment.

Ingredients:

Two sections of lotus root, 3 black fungus, half a carrot, 1 green pepper, 100 grams of lean meat.

Method:

1. Peel and slice the lotus root, soak the black fungus in water, add 1 teaspoon of cornstarch, wash it, rinse it with water, tear it into small florets, and peel the carrot Peel and cut into flowers, remove seeds from green pepper and cut into pieces. Cut lean meat into strips, mix well with oil and cornstarch, and marinate for 10 minutes.

2. Heat the pan, add oil, add lean meat and stir-fry over high heat.

3. Add a little light soy sauce.

4. When the lean meat changes color, scoop it up and set aside.

5. Add oil to the pot again, add carrots, and stir-fry until soft.

6. Add black fungus and stir-fry a few times.

7. Add lotus root slices and stir-fry.

8. Pour in a small amount of water while frying.

9. Stir-fry until the lotus root pieces are raw.

10. Pour in the fried lean meat.

11. Add salt and sugar to taste.

12. Add green pepper and stir-fry evenly.

13. Pour in the water starch and stir-fry until the juice is reduced.

Ingredients:

400 grams of pork liver, 80 grams of bean sprouts (pea tips), 50 grams of water-frozen fungus, 15 grams of pickled peppers, 5 grams of Pixian watercress, green onions 10g, 5g garlic, 3g ginger, 3g refined salt, 5ml soy sauce, 2g MSG, 2g sugar, 5ml cooking wine, 1g pepper, 20g water bean powder, 20ml fresh soup or water, vegetable oil 100ml.

Method:

1. Wash the bean sprouts, remove the hard seeds from the roots of the fungus, wash and tear into small pieces.

2. Cut the soaked peppers and green onions diagonally into "horse ear" shapes, and cut the ginger and garlic into thin slices.

3. Cut the pork liver into 0.3 cm thin slices, put it into a bowl, add 2 grams of refined salt, cooking wine, and a little water and soybean flour, mix well, and marinate for about 10 minutes.

4. In another small bowl, mix soy sauce, pepper, sugar, monosodium glutamate, water bean powder and fresh soup into gravy.

Ingredients:

2 eggplants, appropriate amount of pork (sliced ??or minced), half green pepper, salt, chicken essence.

Method:

1. Mince the garlic, wash and cut the eggplant into strips (slices) and set aside.

2. Pour appropriate amount of cooking oil into the pot, heat it, add minced garlic and stir-fry until fragrant.

3. Add the sliced ??meat (minced) and stir-fry until cooked.

4. Add eggplant, appropriate amount of soy sauce, stir-fry back and forth, add a small amount of water (optional) and stir-fry until cooked.

5. Add green pepper, salt and chicken essence to taste and stir-fry until cooked.

Tips:

1. Since eggplant absorbs oil, be sure to add an appropriate amount of cooking oil.

2. High temperature will destroy the vitamin C rich in green peppers. Green peppers should be fried as soon as possible after adding them.

Ingredients:

200 grams of pork belly, 100 grams of black fungus, 1 green pepper, 1 red pepper, garlic, cooking wine, and light soy sauce.

Method:

1. Soak and wash the fungus, drain the water and set aside.

2. Slice the skin-on pork belly, slice the garlic, remove the stems of the green pepper and cut into long strips.

3. Pour a little oil into the pot, heat it and add the pork belly and stir-fry.

4. Stir out some of the oil from the pork belly. When the meat turns slightly yellow, add the fungus, green pepper and garlic slices and stir-fry.

5. Add salt to taste and serve.

5. Set the pot over high heat, add oil and heat it to 70% temperature, soak the chili peppers and stir-fry until fragrant, add ginger slices and garlic slices and stir-fry for a few times, then shake the liver slices loose and put them into the pot. Stir-fry for 18 times quickly (counting), add the fungus slices, bean sprouts, and green onions, stir-fry until raw, immediately pour in the gravy, stir-fry evenly until the pork liver is cooked and the juice is reduced, remove from the pan and serve on a plate.

Ingredients: 1 king oyster mushroom, 2 eggs, appropriate amount of salt, appropriate amount of oil, appropriate amount of cooking wine, and a small amount of minced garlic.

Method:

1. Wash the king oyster mushrooms and cut into thin slices.

2. Pour an appropriate amount of cooking wine into the eggs and beat them well.

3. Pour an appropriate amount of oil into the wok, a little more than usual for cooking. Pour in eggs, spread until cooked, and serve.

4. Leave a small amount of base oil in the pot, add king oyster mushrooms and fry.

5. When the king oyster mushrooms become soft and fry on one side until golden brown, then turn over and continue frying.

6. When the king oyster mushrooms are broken and both sides are golden, add the eggs and stir well.

7. Add salt to taste.

8. Sprinkle with minced garlic.

Ma Po Tofu

Ingredients: 1 box of soft tofu, 60 grams of minced pork, 3 chives, 1 teaspoon of minced ginger, 1 teaspoon of cooking wine, 1 teaspoon of tempeh, appropriate amount of water starch, 1 bag of spicy tofu juice.

Method:

1. Prepare the first ingredients.

2. Take out the soft tofu and cut it into pieces, boil it in light salt water for two or three minutes and take it out.

3. Cut the green onion, ginger and tempeh into pieces respectively.

4. Season Maopo tofu in a bowl and set aside.

5. Put the base oil in the pot, add the green onion, ginger and black bean and sauté until fragrant.

6. After sautéing until fragrant, add minced pork and stir-fry.

7. Stir-fry until the minced pork changes color, add 1 teaspoon of cooking wine, and continue to stir-fry until the water vapor in the minced meat is dried.

8. Stir dry the minced meat and add Mapo Tofu seasoning.

9. Stir well and add half a bowl of water.

10. Bring the blanched tofu to a boil over high heat and simmer over medium-low heat for a few minutes.

11. When the soup is reduced, thicken the gravy with water starch, stir-fry until the gravy thickens, turn off the heat and serve.

12. After serving, sprinkle a handful of chopped green onions or chopped green garlic.

Kuaishou Spicy Shrimp

Ingredients: 180 grams of shrimp, appropriate amount of dried chili, 3 slices of ginger, 2 cloves of garlic, 1 spoon of pepper, 1 tablespoon of bean paste.

How to do it:

1. Prepare the information.

2. Remove the heads and tails of the shrimps, peel off the shells, take out the shrimps, sprinkle with pepper and marinate for a while.

3. Cut the dried chilies into small pieces.

4. Heat oil in a pan, flatten the ginger, garlic and pepper and stir-fry for a while until the aroma is released.

5. Add a tablespoon of bean paste and a small bowl of water and stir-fry until fragrant.

6. Pour in the shrimps and stir-fry until the shrimps turn red and the juice is slightly reduced.

Stir-fried bean sprouts

Ingredients: 1 handful of mung bean sprouts, 1 handful of leek, 1 carrot, appropriate amount of salad oil, appropriate amount of salt, and appropriate amount of Sichuan peppercorns.

Method:

1. Pinch off both ends of the mung bean sprouts and wash them; remove the yellow leaves from the leeks, wash them and cut them into sections; wash the carrots and shred them.

2. Put the wok on the fire, heat the oil until it is 50% hot, add the Sichuan peppercorns and saute until fragrant, then scoop out the Sichuan peppercorns.

3. Add carrot shreds, mung bean sprouts, leeks, and salt in sequence, stir-fry a few times quickly, and serve.