Wash spinach, cut it into 3-4cm segments, blanch it in boiling water, take it out and soak it in cold water for later use; Beat eggs with salt in a bowl. Put the wok on the fire, heat the oil, pour in the eggs, fry until cooked, and take it out for later use. Heat the wok again, add oil, add chopped green onion and Jiang Mo, stir-fry until fragrant, add cooking wine, spinach and salt, stir-fry until spinach is broken, then add fried eggs, stir-fry evenly, and add monosodium glutamate and sesame oil to stir-fry evenly. Don't scald the spinach too much. If you have a microwave oven, you can put spinach in a big fire and heat it for about 1 minute without cold water.
Second, the practice of frying kidney flowers
Wash kidney, cut it into two sections, remove the fishy smell from waist, cut it into wheat spike flower knives, cut it into strips with a width of 2 cm and a length of 5 cm, add soy sauce to taste, and mix well with wet starch for later use; Blanch bamboo shoots and auricularia auricula with boiling water, and mix soy sauce, refined salt, monosodium glutamate, Shaoxing wine, clear soup and wet starch into sauce; Add peanut oil to the wok, heat it to 90%, slide the kidney flower into the oil until it curls into wheat ears, and take it out quickly. Leave a little oil in the pot. When it is 60% hot, add garlic slices and chopped green onion and stir fry, add vinegar and Shaoxing wine, add bamboo shoots and fungus, stir fry slightly, pour in sauce, then add kidney flower and turn over quickly.
Third, the practice of hot and sour cabbage
Dried ginger is peeled and shredded, and old leaves outside Chinese cabbage are peeled. Put the leaves in a boiling pot. Boil 1 min or 2 minutes to 80% maturity. Take out and drain. Put the balsamic vinegar, soy sauce, salt, sugar and chicken essence into a small bowl and mix them thoroughly to make the sauce. Mix the Chinese cabbage strips with a slightly larger container, put the Chinese cabbage strips wrapped in sauce on a plate and put shredded ginger on the surface. Heat a wok with high fire, add cold oil, add dried red pepper and pepper into the wok, and stir-fry slowly with low fire until the pepper turns yellow. Don't put the pepper on the fire until it turns black. Pour the oil directly on the cabbage on the plate.
Fourth, the practice of hot and sour shredded potatoes
Prepare potatoes, green peppers and red chopped peppers. Remove the pulp from the green pepper, wash and shred; Peel potatoes, wash and shred. Shred potatoes, wash the starch with cold water, and drain the water for later use. Heat the oil in the pan, and pour in the green pepper and stir fry. Add shredded potatoes and stir well. Pour in soy sauce and stir well. Pour in ginger vinegar and stir well. Add red chopped pepper and stir well.
Fifth, the practice of scrambled eggs with leeks
Wash leeks and cut into small pieces; Mixing raw flour with water to make raw flour water for later use; Mix seasoning, leek and corn starch water together; Stir the eggs in a large bowl; Heat the wok and add three tablespoons of cooking oil. When the oil is hot, pour in leek and egg liquid, stir-fry until solidified, and plate.
This is what a delicious answer is. These side dishes are one of the dishes I often eat. My family and children think they are delicious, and they are simpler and more convenient to cook than occasionally. I fry three or four side dishes for my family every day, and I feel very satisfied when I see my family eating so happily. Friends you like will collect them and learn quickly.