Stir-fried mushrooms: Wash fresh mushrooms and tear them into strips. Squeeze the water out with both hands. The more dry it is, the better. Marinate with salt for a while, dip in dry starch, fry in a pan, and sprinkle a little pepper cumin powder after taking out the pan, which tastes similar to fried chicken fillet.
Vegetable cooking: blanch vegetables with boiling water, fry onions, ginger and garlic with oil, add salt, thirteen spices and chicken essence, and cease fire. Pour in the drained vegetables, mix well with the remaining temperature, and take out the pot.
Roast oil wheat vegetables: add two spoonfuls of oil to the pot, pour in minced onion, ginger and garlic, stir fry, code in oil wheat vegetables, soften and cease fire, sprinkle with refined salt and serve. Sprinkle some curry powder and cumin powder.
Beijing-style cauliflower: break cauliflower into small flowers, blanch with hot water, then stir-fry with minced onion, ginger and garlic, only add fermented milk to taste, and add a little monosodium glutamate before cooking.
Vegetarian cucumber
Fish-flavored eggplant strips are fried eggplant with tomato sauce.
Kelp tofu soup: The deli buys kelp rolls and lets him chop them. You don't have to go home to start work. Put it in a pot with clear water, put a small piece of tofu in the pot, add onion, ginger and garlic if you like, and leave it alone if you don't like it. You can eat it after boiling, and you don't need to put oil and salt, because it is also cooked in clear soup and has a salty taste.
Put the Songhua bean curd and the Songhua egg bean curd salt together and stir.
Seed the whole pepper, fry it in an oil pan until the skin becomes discolored, take it out, stir-fry the onion, ginger and garlic with the remaining base oil, add a little diluted bean paste, boil it, pour in the pepper, and cease fire after the pepper is completely wrapped in the sauce and softened.