Wash spinach, cut it into 3-4 cm sections, blanch it in boiling water, take it out and soak it in cold water for later use; Beat the eggs with salt in a bowl. Put the wok on a strong fire, heat the oil, pour in the eggs, fry until cooked, and put them out for use. Heat the wok again, add oil, add chopped green onion and ginger until fragrant, add cooking wine, add spinach and salt, stir-fry until the spinach breaks, then add fried eggs, stir-fry evenly, add monosodium glutamate and sesame oil and stir-fry evenly. Don't blanch the spinach too much. If there is a microwave oven, you can put the spinach in high heat for about 1 minute, so you don't need cold water.

Second, the practice of stir-frying kidney flowers

Wash the kidney, cut it into two pieces, remove the smell from the waist, cut it into wheat ear 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; Boil bamboo shoots and fungus in 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% over high fire, slide the kidney flower into the oil until it is curled into wheat ears, and take it out quickly. Leave a small amount of oil in the wok. When it is heated to 60%, stir-fry garlic slices and chopped green onion, add vinegar and Shaoxing wine, add bamboo shoots and fungus, stir-fry slightly, pour in the sauce, and then put the kidney flower in, and turn it over quickly.

Third, the practice of hot and sour cabbage

Dry ginger is peeled and shredded, and the old leaves on the outside of Chinese cabbage are peeled off. Put the vegetable leaves into the boiling water pot. Boil for 1 minute or 2 minutes to 80% cooked. Take out and drain. Put the balsamic vinegar, soy sauce, salt, white sugar and chicken essence into a small bowl, and mix thoroughly to make a sauce. Mix well with Chinese cabbage strips in a slightly larger container, put the Chinese cabbage strips wrapped in sauce into a plate, and put shredded ginger on the surface. Heat the wok with high fire, add cold oil, add dried red pepper and pepper into the wok, and fry slowly with low fire until the pepper turns yellow. Leave the pepper from the fire before it turns black. Pour the oil directly on the cabbage set in 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. Wash the potato shreds with cold water to remove starch, and drain the water for later use. Heat the oil in the pan, pour in the green pepper and stir fry. Add shredded potatoes and stir well. Pour in the 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; Mix raw flour with water to make raw flour water for later use; Mix seasoning, leek and cornstarch water together; Stir the eggs in a large bowl; Heat the wok, add three tablespoons of cooking oil. When the oil is hot, pour in leek and egg liquid, stir-fry until it is solidified, and serve on a plate.

That's the answer to what's delicious. These small dishes are one of the dishes I often eat, and my family and children think they are very delicious, and it's easier and more convenient to cook than the occasional one. I fry three or four small dishes for my family every day, and I will feel very satisfied when I see my family eating so happily. My favorite friends will collect them and learn them quickly.