Nine dishes, super delicious recipes

Cooked cabbage and tofu stew:

Cooked cabbage, tofu, fungus, ham sausage, heat oil and pour in tofu and minced garlic Saute until fragrant, first add cabbage and stir-fry until soft, ham and stir-fry evenly, add cabbage leaves, tofu and fungus, fry until golden brown, add one spoon of light soy sauce, one spoon of oyster sauce, half a spoon of dark soy sauce for coloring, and finally pour in a little starch water , pour a bowl of water and cook for 5 minutes, add a little salt to taste, and thicken it.

Fish-flavored shredded pork:

Wood fungus, green pepper, tenderloin, carrot, all ingredients shredded, one and a half spoons of sugar, one spoon of vinegar, two spoons of light soy sauce, one spoon of old Soy sauce, a spoonful of starch, a little salt, half a spoonful of starch, a spoonful of light soy sauce, a spoonful of cooking wine, mix well and marinate for 10 minutes, stir-fry the shredded meat until it changes color, take it out, add the oil again and sauté the garlic and ginger slices until fragrant, pour in the ingredients Stir-fry the vegetables for a few times, add half a spoonful of Pixian bean paste and stir-fry, a little water and mix well, add the fried shredded pork, finally add the sauce, stir-fry for a few times over high heat and it is ready to serve.

Stir-fried sausage with lotus root:

Cut the lotus root into thin slices, blanch it in boiling water for 2 minutes, remove it from cold water and drain the water, sauté the garlic slices until fragrant, add the lotus root slices and stir-fry evenly. Add a spoonful of oyster sauce, add sausage and continue to stir-fry, add about a pinch of light soy sauce, add chili pepper, and finally add a layer of salt water, stir-fry for a few times over high heat, and season with a little salt and sugar.

Remove from the pan.

Stir-fried broccoli with mushrooms:

Blanch the broccoli for one and a half minutes, sauté the minced garlic until fragrant, add the mushrooms and stir-fry until soft, remove and drain, and pour in the broccoli. Flowers, a spoonful of oyster sauce, a spoonful of light soy sauce. Pour in a little black pepper and a little water starch, stir-fry evenly and serve.

Kung Pao Chicken:

Cut the chicken breast into small cubes, add a pinch of salt, a spoonful of cooking wine, a spoonful of light soy sauce, a little black pepper, half a spoonful of starch, mix well and marinate Cook for 15 minutes. Stir-fry one cucumber and chicken breast over high heat until it changes color. Add carrots and stir-fry. Peanuts are fried in advance. Half a carrot is added. Then add half a spoonful of Pixian bean paste.

Stir-fry until fragrant, add one spoonful of starch, one spoonful of light soy sauce, half a spoonful of dark soy sauce and two spoons of sugar, add chicken breast and peanuts and stir-fry, half a spoonful of vinegar, a little water and mix well, finally pour in the sauce and mix well.

Sweet and sour eggplant:

Onion and garlic, add two spoons of starch to the eggplant and mix well, two eggplants, pour oil into the pot and fry the eggplant until slightly burnt, add the onion and garlic and stir-fry When the aroma comes out, mix one spoon of light soy sauce, half a spoon of dark soy sauce, one spoon of oyster sauce, two spoons of vinegar, one spoon of sugar, one spoon of starch, and half a bowl of water, pour in the prepared sauce and cook until thick.

Sweet and sour eggplant:

Onions, garlic, two eggplants, add two tablespoons of starch to the eggplants and mix well, pour oil into the pot and fry the eggplants until slightly burnt, add the onions and garlic and stir-fry When the aroma comes out, mix one spoon of light soy sauce, half a spoon of dark soy sauce, one spoon of oyster sauce, two spoons of vinegar, one spoon of sugar, one spoon of starch, and half a bowl of water, pour in the prepared sauce and cook until thick.

Hand-shredded cabbage:

Saute minced garlic and chili, add cabbage and stir-fry, add a little water halfway, stir-fry until soft, one spoon of light soy sauce, one and a half spoons Vinegar, half a spoon of sugar, a little salt, a little chicken essence and stir-fry evenly.

Stir-fried pork liver:

Clean the slices of pork liver, add one spoon of light soy sauce, one spoon of oyster sauce, one spoon of cooking wine, half a spoon of starch, a little black pepper, and a pinch of salt. Catch evenly and marinate for about 10 minutes. Saute minced garlic, Sichuan peppercorns, ginger slices and chili until fragrant. Pour in pork liver and stir-fry over high heat until it changes color. Add onions and green peppers and stir-fry. Add a spoonful of light soy sauce and continue stir-frying. Finally, add a little salt to taste. .

Bean-roasted eggplant:

Eggplant, green beans, minced garlic and dried chili peppers, one spoonful of light soy sauce, one spoonful of oyster sauce, half a spoonful of dark soy sauce, half a spoonful of sugar, an appropriate amount of salt, one spoonful Starch, mix well with half a bowl of water. Cut the eggplant into strips and add a spoonful of starch. Mix well and set aside. Add oil to the pot and add the beans. Leave some base oil in the pot and fry until the skin becomes wrinkled. Remove. Add the eggplant and fry until soft. Return to the pot, add the beans and eggplant and stir-fry, add the chili pepper and minced garlic and sauté until fragrant, pour in the sauce and cook until thickened.