Tofu | 300g

Broccoli | half a slice

Half a carrot

Shredded onion and ginger

Garlic | 2 petals

Accessories:

Soy sauce | 1 spoon

Half a spoonful of vinegar

Sugar | moderate amount

A little salt

Corn starch | a little

| 1 teaspoon of water

Proper amount of edible oil

practice

1. Shred tofu, sliced ginger and garlic, and shredded onion.

2. Heat a pot of water, add half a spoonful of salt, put the tofu in the water, boil it, remove it and drain it.

3. Blanch tofu with water, then blanch carrots and washed broccoli for about 1 min, and then soak in cold water.

4. Put the corn starch on the plate and evenly coat a layer of dry powder on the tofu.

5. Heat the oil pan to 60%, add the tofu and fry until all sides are golden.

6. Remove the tofu for later use.

7. Mix a bowl of sauce with soy sauce, vinegar, sugar and salt.

8. Saute shredded chives, ginger slices and garlic slices, pour in tofu and cooked seasonal vegetables, stir fry, and finally pour in sauce, add a little starch, and turn off the heat after the tofu is wrapped in sauce.

major constituent

Tomatoes | 2

Flammulina velutipes | 200g

supplementary materials

Salt | right amount

Proper amount of edible oil

practice

1. Prepare ingredients, 2 tomatoes (about 250g) and 200g Flammulina velutipes.

2. Wash the tomato skin with a little salt, rinse it with clear water and cut it into small pieces of 1 cm. Cut off the head of Flammulina velutipes, break it up and rinse it with water.

3. Put the oil in a hot pot and stir-fry the tomatoes over medium heat for 30 seconds. Add a little salt and stir-fry for 30 seconds.

4. Pour water and stew for 10 minutes. After ten minutes, the tomatoes are fully juiced and stewed.

5. Take out the tomato wallet with chopsticks and continue to stew for 5 minutes until soft and rotten.

6. Pour in the washed Flammulina velutipes, add appropriate amount of water (one third of the bowl) and stew for 8 minutes. If you don't like too much soup, cook it longer and thicker. Bibimbap and noodles are delicious!

7. Try salty, add a little salt and collect the pot juice.

major constituent

Shrimp | 350g

Cucumber 30g

Carrot | 30g

supplementary materials

| 1 tbsp oil

Salt | 1 teaspoon

| 1 teaspoon white wine

2 tablespoons starch

Corn kernels | 30g

practice

1. Wash the shrimp, remove the shrimp line, add 1 tsp salt and 1 tsp liquor, mix well, and marinate for 15 minutes.

2. Add 2 teaspoons of starch to the marinated shrimp and stir well. Wash carrots and cucumbers and dice them.

3. Add 1 tbsp oil to the pan, stir-fry the shrimps in the pan after the oil is hot, and take out the shrimps after discoloration.

4. Add a little oil to another pot, stir-fry carrots and diced cucumbers until broken, add a little salt, and add corn kernels to stir-fry.

5. Then add the shrimps fried in advance, stir well and turn off the heat.

major constituent

Chinese cabbage | 250g

supplementary materials

2 teaspoons of soy sauce

Sesame oil | 1 teaspoon

A small amount of shredded ginger

A small amount of minced garlic

Salt | small amount

| 1 tbsp cooking oil

practice

1. Remove old leaves from Chinese cabbage, rinse with clear water and soak for 10 minute.

2. Prepare a small amount of shredded ginger and a small amount of minced garlic.

3. Boil a pot of water, add a little salt, a little oil, and boil shredded ginger.

4. When the water is completely boiling, pour in the washed cabbage. Turn over with chopsticks every 30 seconds.

I cooked it for about 2 minutes. Everyone should set the time according to the size of the cabbage he bought. Remember not to cover the pot! Cook it until it's just cooked.

6. Take out the cabbage and put it on the plate. Add the cooked shredded ginger and minced garlic, and evenly sprinkle with 2 teaspoons of light soy sauce and 1 teaspoon of sesame oil.

7. Hot pot, pour the right amount of cooking oil. It's so hot that it smokes slightly. Pour the hot oil on the cabbage.

major constituent

Potato | 1

2 slices of eggplant

Green pepper | 1

supplementary materials

Onion | 10g

Ginger | 5g

Garlic | 10g

Salt | 1 teaspoon

Soy sauce | 1 tablespoon

Sugar | 1 teaspoon

Starch | 1 tablespoon

practice

1. Wash and peel potatoes and eggplant, and chop onions, ginger and garlic for later use.

2. Cut eggplant, potato and green pepper into hob blocks of the same size.

3. Fry the potatoes and eggplant in a hot oil pan until they are slightly yellow, and take them out for later use.

4. Leave a little hot oil in the pot to fry the shallot Jiang Mo, add soy sauce, sugar, salt, monosodium glutamate and a little wet starch to make juice, then add the main ingredients and stir well, and then add the minced garlic.

major constituent

Potato | 1

Dried Chili | 6 capsules

A little onion

Zanthoxylum bungeanum | 15

Garlic | 2 capsules

supplementary materials

Half a teaspoon of salt

Cooking oil | 2 tablespoons

White vinegar | 1 ~ 2 tablespoons

Sugar | 1 teaspoon

practice

1. Peel potatoes, shred them, wash them with cold water, and remove excess starch.

2. Cut the dried pepper into small pieces and mash the garlic.

3. Add water to the pot, bring to a boil, add shredded potatoes, blanch for half a minute, remove cold water and drain.

4. Put the oil in the pot, stir-fry the pepper with low fire, and remove the pepper.

5. Pour in dried peppers and garlic and stir fry over high heat.

6. Pour in shredded potatoes and stir fry quickly.

7. Pour white vinegar along the edge of the pot. When vinegar is heated, most of the sour taste will volatilize, leaving vinegar fragrance. Season with salt and sugar. The amount of sugar and vinegar is adjusted according to taste. If you like sour food, add more white vinegar.

8. Stir fry quickly on full fire to ensure crisp potatoes. Add shallots before cooking.

major constituent

Baby dish | two trees

Appropriate amount of vermicelli

supplementary materials

Preserved egg | 1

Shrimp skin | a little

Ginger slices | a little

practice

1. Wash baby dishes.

Heat the pan and pour some oil in it. Saute dried shrimps, preserved eggs and shredded ginger until fragrant. Preserved eggs are slightly enlarged.

3. Pour the broth or water into the pot and bring to a boil.

4. Doll dishes are cooked in a pot.

After five. About 5 minutes, when the baby dish is soft, add a little salt and chicken essence (it is already very fresh).

7. Put some half-cooked vermicelli on the bottom of the plate (vermicelli can be cooked for 1-2 minutes). First put the vermicelli on the plate, then pour the baby cabbage and soup on it, and stuffy the vermicelli with waste heat.

8. Use the vermicelli at the bottom, put the baby dish on it, and finally the vermicelli is delicious.

major constituent

Lettuce | 400g

supplementary materials

Garlic | 3 ~ 4 petals

Soy sauce | 20 ~ 30ml

Sesame | a little bit

Sesame oil |10ml

practice

1. Wash lettuce and drain.

2. Sauce mixing: Cut the garlic cloves as thin as possible, put them in a small dish, add soy sauce and sesame seeds, and pour sesame oil on them for later use.

3. Add 1000 ml of water to the pot to boil, and blanch the lettuce in boiling water. According to personal preference, you can eat crispy noodles for 20 seconds. Take it out and plate it.

4. Use the remaining boiling water in the pot, put it on the steaming rack, steam the sauce platter in the pot for 2-3 minutes, and turn off the heat.

5. Finally, pour the sauce on the lettuce.