Cabbage ... half a garlic ... 1 cloves of onion ... half a noodle ... a handful of mushrooms and fermented soya beans hot sauce ...1spoonful of salad oil ... a little salt ... Appropriate method1Wash vegetables and cut all the materials into strips; Chop garlic and onion into 2 pots, put proper amount of water in them, and boil them until they are cooked to 8 minutes (just take them out of the pot for a while, usually 2 minutes). 3. Cool the noodles, drain them for later use. 4. Heat the pot, add appropriate amount of oil, saute chopped chives and garlic. 5. Add a spoonful of hot sauce and stir-fry until the cabbage is soft. Stir-fry for a while. Add noodles and appropriate amount of water to prevent adhesion. 8. Add appropriate amount of salt and stir-fry evenly. Add any kind of vegetables you like, which is such a random bowl of noodles ~ Zhajiang Noodles Ingredients: soybean bean paste, sweet noodle paste, peanut butter, pork, fresh noodles (or ordinary noodles) Ingredients: production of fried sauce with chives, rape, ginger and garlic: 1, chopped chives, sliced ginger and garlic; Pork is diced and flavored with cooking wine and dried starch. 2, oil pan, saute ginger and garlic slices, add diced meat and stir-fry until it changes color. 3. Add bean paste, sweet noodle paste and peanut butter and stir-fry for 3 minutes. If the sauce is too thick, add some water to the pot. 4. Finally, sprinkle with minced chives. Zhajiang Noodles's production: 1, wash the small rapeseed heart. 2. Add enough water to the cauldron and bring it to a boil. Add the rapeseed heart to the cauldron and soak it in cold water immediately after taking it out to prevent discoloration. 3. Cook the fresh noodles in a pot, and it is best to pass water (boiled water or cold water) after taking them out, so that the noodles are refreshing. 4. Put the noodles into a bowl, add the fried sauce according to your personal taste, then add 2 cabbage hearts, and mix well to eat. People who like to eat garlic now have two cloves of garlic, which is more enjoyable to eat. Tips key: 1, when frying the sauce, the fire should not be too big. Keep stirring, and the sauce is easy to paste. 2, the cooked noodles are best watered, and the taste is strong. 3, the fried sauce must be chopped green onion at the end, which can increase the flavor of the fried sauce. Tricolor auspicious materials are celery, carrot, Kaoru Miki or auricularia auricula, white sesame, salt, sugar, chicken essence and edible oil 1. Mix celery, carrot and Kaoru Miki; Cut into filaments of length 1 inch respectively; 2. If auricularia auricula is used, it is necessary to put the dried auricularia auricula into a bowl, add cold water and soak for 1 hour; Soak auricularia auricula, and then cut into filaments; 3. Put an appropriate amount of oil into the wok. After the oil is 70% hot, add Kaoru Miki and shredded carrots; Stir-fry (if it is fungus, it is easier to get oil); After about 2 minutes, add shredded parsley; 4. Add salt, a small amount of sugar and chicken essence; Add a little boiled water at the same time; 5. After boiling, stir-fry for 1-2 minutes, add white sesame seeds, and take out the pot! Tips celery is not easy to taste, you can stir fry for a while, or add a little water starch before cooking; Carrots will have better nutrition after being fried in oil; Amaranth soup is served with amaranth 400g garlic, 3 cloves ginger 10g salt 1 teaspoon (5g) white sugar 1/2 teaspoons (3g) broth 200ml oil 1 tablespoon (15m practice 1. Amaranth. Choose good amaranth and wash the sediment with plenty of cold water. 2. Shred ginger for later use. Peel the garlic and cut it in half for later use. Dice preserved eggs for later use. 3. Boil the water in the pot with high fire (1000ml), add the washed amaranth and blanch it until it becomes discolored, quickly take it out and drain it, and put it in a dish for later use. 4. Heat the oil in the wok to 60% heat on medium heat, add garlic cloves and shredded ginger and stir-fry until golden bubbles appear on the surface of garlic cloves and give off fragrance. 5. Add broth to the wok, turn it into a big torch and boil it. Add salt and white sugar to taste. 6. Pour the cooked stock into the blanched amaranth.