1, hot and sour potato shreds: production technology 1. Peel potatoes, cut them into filaments, and soak them in clear water to wash off starch, which can not only avoid their blackening, but also keep them white, tender and crisp when frying. Take out before frying and drain. 2. Remove seeds and pedicels from green and red peppers, cut into filaments, and shred dried peppers. 3. Heat the wok, add peanut oil to heat it, add shredded green onion, add dried chili and stir fry until it is 80% cooked, add refined salt and monosodium glutamate to taste, then add sesame oil and balsamic vinegar and stir fry. 2. Braised eggplant: 1 Wash the eggplant, remove the head and tail, cut it into an iron frame, soak it in clear water, drain it, sprinkle a little starch and mix well. Wash the onion from beginning to end and cut it into sections. 2 Wash and slice pork, chop it into mud, add 1/2 tablespoons of soy sauce, 1/2 tablespoons of raw flour, 1/2 tablespoons of oil and 1/3 tablespoons of chicken powder, marinate for 10 minute, add 3 tablespoons of oil to the pot, heat and pour. 4 Continue to add 10 tbsp oil, saute shallots, add eggplant and stir fry quickly, add 5 tbsp water and stir fry until eggplant becomes soft, about 5 ~ 6 minutes. 5 Stir-fry minced meat for 1 min, then sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and serve! 3, fish-flavored eggplant: raw materials: 2 eggplant, a little shredded pork. Ginger, garlic, onion, spicy bean paste, vinegar, sugar. Methods: 1. Wash and drain the eggplant, and cut it into small round sections for use. Wash and cut garlic, wash and cut onion into chopped green onion, and cut ginger into powder for later use. Put vinegar, sugar and starch into a bowl and add water for later use. Note: put sugar in the bowl first, then vinegar. Put vinegar as flat as sugar. 2. After the oil is heated, put it in the eggplant section and fry it until golden brown. Take it out and drain it. 3. Stir-fry ginger, garlic and onion, then pour in shredded pork, then pour in fried eggplant and stir-fry, then add seasoning to the bowl, and serve. 4. scrambled eggs with green peppers: practice: 1. Wash green pepper with clear water, remove seeds and cut into filaments. Beat the eggs in a bowl and break them up with chopsticks. 2. Put oil (40g) in the pan, heat it, pour in the egg juice, stir fry and pour it out. 3. Pour the remaining oil into the pot, heat it, put the chopped green peppers into the wok, and add refined salt to stir fry a few times. When the shredded green peppers are green, add fried eggs and monosodium glutamate, stir well, cook with balsamic vinegar, and then take out the pot. 5. Three fresh materials: potato 1, eggplant 2, green pepper 1. Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, garlic, raw flour and broth. Suitable method: 1, eggplant and potato peeled and cut into hob blocks; The green pepper is broken into small pieces by hand. 2. Add more oil to the pot. When it is 70% hot, first put the potato pieces in, fry them until golden brown, and then take them out when they are slightly transparent. 3. Then pour the eggplant into the oil pan, fry until golden brown, and put in the green pepper pieces to pick it up. 4. Saute chopped green onion and garlic with a small amount of hot oil, add stock, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and stir-fry slightly. 5. Add water-based powder to collect juice. 6. Stir-fried beans. Ingredients: 400g lentils, minced meat150g. Seasoning: 4 dried peppers, soy sauce 1 tablespoon, mustard tuber, pepper, garlic, salt and monosodium glutamate in appropriate amounts: 1. Pull off the old tendons at both ends of lentils. 2. Heat 250 grams of oil, add lentils, stir-fry until lentils wrinkle, and remove the oil with a hedge. 3. Heat another pot and saute minced meat, dried pepper, pepper, mustard tuber and garlic with 1 tbsp oil. 4. Pour in soy sauce and stir-fry lentils. When the lentils are cooked, turn off the heat, add salt and monosodium glutamate and stir well. 7. Chicken fried flowers Ingredients: chicken breast and cauliflower seasoning: shredded onion, Jiang Mo, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce and rice noodles. Practice: 1. Wash the chicken breast, cut into pieces, marinate it with salt cooking wine and edible oil for a while, and then grab it evenly with rice noodles. 2. Wash the cauliflower and chop it into small flowers, sit in a boiling pot, boil it, remove cold water and control the water for later use. Shred onion, mince ginger and slice garlic. 3. Take another pot and put oil in it. When the oil is warm, add aniseed, then Jiang Mo, and stir-fry the chicken breast in a wok until the meat becomes discolored. Then add shredded onion and Jiang Mo to stir fry, and add the cooked cauliflower. 4, put cooking wine, chicken essence, oyster sauce, put the tender chicken breast into the pot, stir fry quickly, add salt and stir fry, and take out the pot. 8, steamed pork ingredients: a piece of pork belly seasoning: one star anise, a little onion, a few pieces of ginger, a little cooking wine, a few peppers, a few peppers, a few rice, a few purple rice, soy sauce, soy sauce, chicken essence, sugar, bean paste practices:? 1, pork belly slices. 2. Marinate meat with cooking wine, onion, ginger and star anise. 3. After the meat is marinated, prepare pepper, pepper, rice and purple rice. 4. Put the prepared 3 into the pot and stir fry. 5. Put three pieces of rice in the pot and copy it with a medium fire to turn yellow. 6. use a blender to break the fried 3. Don't stir too much. It is easy to get larger particles. 7. Pour 6 into the marinated meat. Add soy sauce, soy sauce, sugar, chicken essence and a little sesame oil. Stir well. 8. Finally, add a tablespoon of bean paste. Add a little water to moisten the powder. 9. Scrambled eggs with chopped green onion: cooking method (for two people) Ingredients: eggs (4), onions (3) Seasoning: salt (1/3 tablespoons), oil (6 tablespoons) 1. Wash the onion, remove the chopped green onion, cut it into chopped green onion and put it in a large glass bowl. 2. Beat in four eggs and put them in a glass bowl. 3. Heat the pan until all the water in the pan evaporates, and heat it for about 1 min. Put 6 tablespoons of oil in the pan, turn the pan to spread the oil all over the pan, then turn the heat down and pour in the egg mixture. 4. Quickly turn the scrambled egg liquid in one direction. After about 1 minute, the egg liquid will solidify. At this time, hurry out of the pot to avoid scrambled eggs being too old.