1, vegetable fried sweet potato shreds: the cleaned green pepper is cut into 4 cm long sections, seeded and then shredded. Peel and wash the sweet potato, cut it into 5cm long sections, slice it, and then shred it. Pour a proper amount of water into the pot to boil, add a little salt, pour in sweet potatoes and cook for a while. Pour in the shredded green pepper and cook for about 1 min until it boils. Take out the cooked ingredients, drain the water and put them in a plate for later use.
Cook with oil, pour in minced garlic and scallion, and saute. Pour in the boiled sweet potato and shredded green pepper. Stir-fry until it is broken. Add light soy sauce, salt and chicken powder, stir-fry well and taste. Add a proper amount of water starch to thicken, stir-fry evenly, and take out the fried sweet potato shreds and put them on a plate.
2. Choking lettuce: Lettuce is pedicled, old leaves are washed, soaked in light salt water and then rinsed. Tear it into small pieces, put it in cold white Chili with ice cubes 15 minutes, take it out and drain it, put a little base oil in a hot pot, dry the red pepper and saute until fragrant, and turn off the heat. Add minced garlic, white vinegar, soy sauce, delicious fresh soy sauce, steamed fish soy sauce, chicken essence, sugar and salt to make a flavored juice, pour in the drained lettuce, and drop a little sesame oil and mix well.
3. Stir-fry Shage: Cut the peeled and washed Shage into thin slices and then cut into filaments. Fill the hot pot with oil, heat it to 40% heat, pour in the arrowroot, and stir-fry it quickly with high fire until cooked. Add appropriate amount of salt and sugar to taste and stir-fry until it tastes good. Add shredded green pepper and shredded red pepper, stir-fry with medium heat until raw, turn to low heat, stir-fry for a while, and serve.
4, three fresh ground: peel eggplant and potatoes, clean them, and cut them into pieces for later use. Clean the green pepper and cut it into small pieces for use. Pour the oil into the pot, and it will be 70% to 80% hot. Pour in the potato pieces and fry until golden brown, slightly transparent and remove them for later use. Then pour the eggplant into the pot, fry until golden brown, add the green pepper pieces and take it out together. Leave a little oil in the pot, add chopped green onion and garlic until fragrant, add broth, light soy sauce, sugar, salt, eggplant, potatoes and green pepper, and cook for a while. Finally, add water starch and collect the juice with high fire.
5. Cucumber with tofu: peeled cucumber is cut into 1 cm segments, hollowed out in the middle, slightly scalded in boiling water, picked up and soaked in cold water, and then picked up and drained for later use. It is prepared by mixing materials and marinade, stuffing into cucumber, discharging into a plate, steaming in an electric cooker for about 15-20 minutes until cooked, and taking out. Take a pot, mix the seasonings and cook well, then put the cucumber on the tofu.
6. Stir-fry chives with mushrooms: cut the washed chives into sections, and cut the washed mushrooms into shreds. Oil the hot pot, pour in leek and stir well. Pour in mushrooms and shredded red pepper, stir well, add salt, chicken powder and sugar, and stir well to taste. Thicken with water starch, add a little cooked oil, stir well, and serve.
7, lotus pond stir-fry: peel the carrots and clean them, cut them into thin slices for later use. Remove the tendons from the peas, clean them and break them into sections. Peel the lotus root, wash it and slice it. Soak the fungus in advance and tear it for later use. Boil the water in the pot, add some salt and oil, and blanch the lotus root, fungus, peas and carrots in turn. Pour oil into the pot, pour all ingredients and stir-fry evenly with high fire, add some salt and chicken essence and stir-fry evenly.
8. Garlic spinach: Wash the spinach and control the water. Cut the vegetables into three or four centimeters, and mince the garlic. Put oil in the pot, heat it, add half of minced garlic, stir-fry the scent, add water spinach, stir-fry for a few times over high fire, stir-fry until the leaves are wilted, then add a proper amount of salt, throw the remaining minced garlic in, and take off the pot.
9, home-cooked diced lotus root: Lotus root scraped off the epidermis with a scraper or iron spoon, cut into long strips and then changed into a ding shape. Carrots are peeled and diced in the same way. Pat ginger and cut into coarse grains. Pour proper amount of soy sauce, balsamic vinegar, pickled pepper and sand tea sauce into a small bowl and stir well. Heat the oil and saute the ginger. Add diced lotus root and diced carrot at the same time. Stir-fry the fire quickly until it is 80% cooked. Add the prepared sauce. Continue to stir fry, and the diced lotus root can be cooked.
10. Sweet-scented osmanthus sugar lotus root: clean the lotus root, drain the water, cut the larger end into a 3 cm long section and leave it as a cap. Pick up the impurities from glutinous rice, fill the lotus root holes, cover the lotus root cap, poke it firmly with a toothpick, and steam it thoroughly in a steamer for about two hours. Take out the lotus root, soak it in water, scrape the skin, remove the cap, cut the lotus root into thick slices, enlarge the pot, add some sugar and osmanthus, seal the mouth of the pot with cellophane, steam it for one and a half hours in the steamer, and then pour it upside down on the plate.
1 1, tiger skin green pepper: Wash the green pepper, cut off the pedicle, and dig out the seeds with a knife. Chop garlic into pieces, put soy sauce, sugar, balsamic vinegar and salt into a bowl and mix evenly to make seasoning juice for later use. Pour oil into the pot, heat it to 40% heat on medium fire, put the green pepper into the pot, gently press the green pepper with a spatula, and turn it over from time to time to make it evenly heated, so that wrinkles appear on both surfaces of the green pepper, and stir-fry the garlic. Pour in the seasoning juice, stir-fry until the soup thickens, and then serve it on a plate.
12, soy sauce: first wash the soybeans with water and soak them until soft, and then cook them in a pot. Add soy sauce, sugar, pepper and aniseed. Until the hardness is moderate, and the soybean skin is slightly wrinkled when the soup is almost received, and it can be eaten after cooling.
13. Steamed Pleurotus eryngii with lobster sauce: Slice Pleurotus eryngii and tofu into long and thick slices, and fry them in a pot to get a burnt color. Blanch the red bell pepper, peel and remove seeds, and slice for later use. Wash and chop dried tangerine peel and ginger. Soak the lobster sauce until soft, and chop it for later use. Take the plate, put the tofu first, then drain the red bell pepper slices and Pleurotus eryngii slices, and repeat this step until the materials are used up. Put it in a steamer with boiled water, and steam it for about 5 minutes with low fire. Sprinkle diced green pepper first, and then pour in the hot sesame oil.
14, stir-fried pumpkin tips: soak pumpkin tips in salt water 15 minutes and then wash them. Drain the pumpkin tip, put the oil in a wok, stir-fry the pepper, stir-fry the pumpkin tip for a while, add a little water and salt and stir-fry until soft, then thicken and take out.
15. Fried lychee with loofah: Prepare materials, peel and core lychee, and cut loofah and yellow bell pepper into blocks. Heat the vegetable oil in a wok and stir-fry the yellow pepper for a few times. Add the loofah and stir-fry until the loofah becomes soft. Add litchi. Stir-fry for a while and then season with salt and mushroom essence.