1, shredded hot and sour potatoes: 2 potatoes, onion, ginger, garlic, pepper, pepper, salt and oil. Wash the potatoes first, cut them into filaments and soak them in cold water, which can not only prevent them from turning black, but also keep them white, tender and crisp when frying. Chop onion and garlic into powder, and soak pepper and pepper. Put oil in the pan, stir-fry the chili until fragrant, take out the chili, stir-fry the chili, onion and minced garlic until fragrant, drain the shredded potatoes and stir-fry in the pan, add refined salt and monosodium glutamate to taste when it is 80% ripe, add sugar and white vinegar and stir-fry evenly, and then pour sesame oil out of the pan.

2, dried beans: the right amount of beans, onions, ginger, garlic, chicken essence and salt, pepper, a small amount of sprouts and shrimp. Prepare all the ingredients, chop all the onions, ginger and garlic, chop the shrimps until soft, and take out the sprouts for later use. Heat the wok, pour in the beans and stir-fry until the water in the beans dries and the skin shrinks. Put the beans on the edge of the wok, add the onion, ginger, garlic, shrimp and sprouts and stir-fry until fragrant, then stir-fry the beans together, add a little salt and sugar, add a little soy sauce, then pour in sesame oil and chicken essence and stir-fry them all.

3, tomato scrambled eggs: 2 tomatoes, 2 eggs, salt and green onions, a small amount of sugar and soy sauce. Wash and slice tomatoes, break eggs for later use, and wash and slice scallions. Heat a wok, pour in the right amount of oil, pour in the broken eggs, stir-fry until it is almost ready to use, add some oil to the wok, add chopped green onion, stir-fry tomatoes, cook for a while, then add the right amount of salt, sugar and soy sauce, then pour in the eggs that have been fried before, and stir-fry evenly.