Raw materials of shredded potatoes with green peppers: 500g of fried potatoes, 30g of dried peppers, 0/0g of vinegar/kloc, 0/5g of hot sauce/kloc, 0/0g of garlic/kloc, 0/0g of ginger slices/kloc, and 0/0g of onion/kloc. Practice: 1. Peel the potatoes, cut them into shreds, soak them in cold water while cutting, and remove cassava starch, which will make the potatoes crisp, if you want to add some peppers or peppers. 2. Cut garlic, ginger slices and shallots into strips. 3. Heat the oil pan, add small red pepper, pepper, garlic, ginger slices and shallots to saute. 4. Add fried potato shreds, stir fry, and then add salt and vinegar. If you like chicken essence, put it in after turning off the fire, and finally add a little green onion to make it fragrant.

Raw materials of cold-mixed mung bean sprouts: 200g of bean sprouts, one spoonful of soy sauce, 2g of salt, one spoonful of vinegar, a small amount of shredded green and red peppers, and one spoonful of sesame oil. Process: 1, bean sprouts are cleaned, blanched in boiling water for10s, taken off, and supercooled. 2. Blanch the shredded green and red peppers together. 3.

Crispy wonton food: pork tendon, fresh shrimp, wonton skin, oil wheat, onion, ginger, vanilla, salt, soy sauce, rice wine, sesame oil, spiced powder and cooked edible oil. Practice: 1. Add spiced powder, sesame oil and light soy sauce to the tendon stuffing, add chopped ginger, garlic and coriander powder, remove the head shell of fresh shrimp, shrimp thread, cooking wine and a small amount of salt, then cut into small pieces and put them into the dumpling stuffing, chop vegetables into the dumpling stuffing, pour in a small amount of cooked cooking oil, mix well, add appropriate amount of salt and marinate for a while. 2. Pour the appropriate dumpling stuffing into the wonton skin, fold it up and pinch the two corners. 3. Wet the drawer cloth and spin it dry, and steam the wrapped wonton on the drawer for 15min until it is cooked. 4. Put the appropriate fried wonton in the electric baking pan until it is golden on both sides and the skin is crisp.

Poached eggs in tomato juice: 5 eggs, tomato sauce 1 frying spoon, salt 1 spoon, white sugar 1 spoon, half a bowl of cold water, proper oil, proper black sesame powder and appropriate onion segments. Practice: 1. Put appropriate oil in the wok and boil it for eight minutes. Beat the eggs into the wok immediately, evenly exclude the flower shape, and fry the eggs gradually with slow fire until the top gradually condenses. 2. Gently turn over all the eggs with a spatula and pan fry again. Turn off the heat until the bottom of the raw egg turns yellow and put it on a plate for later use. 3. Clean the wok and add half a bowl of cold water to boil. Then add 1 stir-fry tomato sauce, a spoonful of salt and a spoonful of sugar. Mix the seasoning juice with a spoon and boil it. Add the fried raw eggs and fry them in a boiling pot until they are brown. 4. Put the pan on the plate, sprinkle with appropriate black sesame powder and onion section decoration design and you can eat it!