Ingredients: tender eggplant

Accessories: garlic, monosodium glutamate, salt, sugar and sesame oil.

Exercise:

1. Chop garlic; Wash eggplant and cut into long strips.

2. Heat oil in a wok, add garlic and stir fry, add salt, monosodium glutamate, sugar and a little water and mix well.

3. Put the eggplant strips on the steamer, pour the fried garlic soup, and then steam in the steamer for about five minutes.

4. After taking out the steaming tray, pour sesame oil on it.

Second, vegetarian eggplant.

Ingredients: a long eggplant (300g), red pepper 1 green pepper 1 garlic cloves (cut into small pieces).

Seasoning: refined salt 1/4 tsp soy sauce 1 tsp sugar 1 tsp mushroom essence 1/2 tsp.

1. Slice eggplant and soak it in cold water for 20 minutes. This not only saves fuel, but also discolors the eggplant.

2. Heat 2 tablespoons of oil in the pot.

3. Drain the soaked eggplant and put it in a pot and stir fry over low heat.

4. Cover the simmer and turn it frequently on the way to avoid the bottom.

5. Cook until the eggplant is soft.

6. Add green and red peppers, garlic and seasonings and stir-fry until the green and red peppers are cut off.

Third, potatoes and eggplant.

Ingredients: a long eggplant, a potato and a tomato.

Ingredients: salt, oil, pepper, ginger powder, thirteen spices, soy sauce.

Exercise:

1, the eggplant was too long to shoot, so I cut it into pieces and put it in a bowl.

2, long eggplant, potatoes, tomatoes cut into pieces for use. I like to add tomatoes to everything I eat recently. Hot and sour weather is more appetizing.

3. Fry both sides of potatoes in oil until brown;

4. After the potatoes are browned on both sides, remove them for use and oil the eggplant;

5. After the eggplant is fried, pour the tomatoes and fried potatoes into the pot. Then add salt, oil, pepper, ginger powder, thirteen spices and soy sauce to taste, and add a little water for 3 minutes.

6, pot.

Fourth, braised eggplant with chopped pepper.

Exercise:

1. Wash eggplant, cut it into strips, soak it in salt water for 10 minutes, and take it out.

2. Put two spoonfuls of dry starch and try to get dry starch for each eggplant (so that less oil is absorbed when frying).

3. Heat the oil in the pot to 70% heat, fry the eggplant in the pot, take out the eggplant after frying, and absorb the excess oil with oil-absorbing paper.

4. Chop garlic and ginger.

5. Take a bowl, pour vegetarian oyster sauce, vinegar, water, salt, monosodium glutamate, sesame oil and water starch into the bowl and stir well.

6. Leave the bottom oil in the pan, add minced garlic and Jiang Mo, pour in eggplant, add a spoonful of chopped pepper and stir-fry for half a minute.

7. Add the prepared juice and mix well.

5. Braised eggplant with edamame

Ingredients: eggplant 1, soybean 1, garlic.

Exercise:

1. Wash eggplant without peeling, cut it into thick slices, spread it on a chopping board or basket, and air it for half a day.

2. When the eggplant is quick-drying, peel and wash the fresh edamame and chop the garlic.

3, the pot is hot, pour in a little more oil than usual, pour in eggplant and stir fry slowly.

4. Fry until the eggplant is all soft and the volume is reduced.

5. Pour the soy sauce into the pot, then add the water into the eggplant, pour in the fresh edamame, stir well, cover and simmer for 5 or 6 minutes until the soup is basically concentrated.

6. Pour in a spoonful of sugar and mix well.

7. Pour in a large amount of minced garlic, immediately turn off the fire, and stir fry with the remaining temperature for a few times until the garlic is fragrant.

Remarks:

1, don't remove the eggplant skin.

2. Dry the eggplant for half a day after slicing, and evaporate some water, otherwise the eggplant will come out easily when frying. Don't do it if you have difficulties, just fry it.

3. Fresh edamame is tender, smooth and easy to cook, and can be cooked during stewing. You can also cook the edamame in advance, and then pour the cooked edamame into the pot when the eggplant is about to come out of the pot and stir fry together.

4. I have been pouring soy sauce in the process, and finally decide whether to add salt according to the taste.

5, a medium-sized eggplant should be accompanied by half a head of garlic, the more garlic, the more fragrant.

Six, eggplant fried cowpea

Ingredients: eggplant and cowpea

Accessories: onion, garlic, soy sauce, salt, mushroom essence.

Exercise:

1. Picking and cleaning cowpea, cutting into sections and soaking in clear water for a while; Wash eggplant and cut into long strips; Cut onion into chopped green onion; Cut garlic into bubbles.

2. Heat oil in the pan, add tomato strips, add salt and stir fry for two minutes.

3. Continue to add the right amount of oil to the pot and heat it. Stir-fry chopped green onion and garlic, pour in cowpea and stir-fry.

4, then add salt, add the right amount of water, simmer for about five minutes.

5. Return the eggplant to the pot and fry it with cowpea.

6. Finally, season with soy sauce and mushroom essence and stir well.

Seven, ruyi Hunan and Jiangxi

Ingredients: soybean sprouts 1.40g thin fragrant dried 3 pieces of red pepper 1 3 pieces of garlic.

Seasoning: 1 and 1/2 tablespoons sugar 1 teaspoon.

1. Remove the roots of soybean sprouts, wash and drain. Dried coriander is cut into long strips, red pepper is seeded and cut into thin strips, and garlic is peeled and cut into thick slices.

2. Cold oil in the pan, add dried bean curd and garlic slices.

3. Stir-fry on low heat until the dried beans are fragrant and slightly hard.

4. add bean sprouts.

5. Immediately add chopped red pepper and 1 and 1/3 tablespoons sugar 1 teaspoon.

6. Stir-fry over high fire, mix all the ingredients with chopsticks, and it takes about 1.5 minutes to get out of the pot.

Eight, soy sauce

Raw materials:

300 grams of fresh soybeans, 3 tablespoons of soy sauce, 2 teaspoons of sugar, a little salt, a little pepper and a little aniseed.

Exercise:

1. Wash and soak soybeans with clear water until soft, and then put them in a pot to cook;

2. Add soy sauce, sugar, pepper and aniseed;

3, until the hardness is moderate, the bean skin can be slightly wrinkled when the soup is almost collected, and it can be eaten when it is cooled.

Nine, lobster sauce and tiger skin green pepper

Ingredients: green pepper, lobster sauce, garlic, oil, salt, sugar, soy sauce and vinegar.

Exercise:

1. Pour oil into the wok (a little more than usual), heat it to 80%, change to medium heat, and add green peppers.

2. Press the green pepper back to the bottom of the pot with a spatula, then stir fry and circle again.

3. Leave the bottom oil in the pot. When the green pepper becomes soft and the skin has golden burnt skin, take out the green pepper for later use.

4. Add lobster sauce and minced garlic to the wok and stir-fry.

5, add green pepper, a small amount of water, salt, sugar, soy sauce, vinegar, mushroom essence, stir the seasoning evenly, be careful not to fry too much or the green pepper will fade.

◎ Pepper: The content of vitamin C ranks first among vegetables, which has the functions of warming the middle warmer, dispelling cold, invigorating the stomach and promoting digestion. Used for stomach cold pain, flatulence and dyspepsia; Externally used for treating chilblain, rheumatalgia, lumbago and duodenal ulcer. According to scientists, pepper has many functions, such as preventing and treating breast cancer; Eating Chili regularly is beneficial to cardiovascular health; Pepper can relieve cold symptoms; Pepper can also prevent arteriosclerosis; Eating Chili peppers often helps you sleep and so on. In addition, pepper contains a substance called capsaicin, which can promote hormone secretion, thus accelerating metabolism to achieve the effect of burning body fat, thus playing a role in losing weight. However, patients with acute gastritis, tuberculosis, hemorrhoids or eye diseases should be avoided.

Ten, aged vinegar peanuts

Ingredients: peanuts, coriander, garlic and mature vinegar.

Exercise:

1. Wash the peanuts, dry them, stir-fry them in the oil pan until the peanuts change color, take them out and let them cool.

2. Chop coriander and garlic for later use.

3. Pour vinegar and sugar into the bowl.

4. Pour the dried peanuts and sauce into the fresh-keeping box, add coriander and garlic at the same time, cover it, shake it and stir it evenly, and you can eat it in a while.

XI。 Cumin potatoes

Ingredients: 3 potatoes (about 2-3 of medium size), 3 grams of cumin grains, 3 grams of cumin powder, 3 grams of black pepper powder, 3 grams of Chili powder, a little salt, 5 grams of Jiang Mo and coriander.

Exercise:

1, pick a few medium-sized potatoes, three is enough.

2. Take a small soup pot, pour a proper amount of water, add washed potatoes, the water is less than potatoes, and then add 5g salt.

3. After the fire is boiled, turn to medium heat and cook for about 20 minutes until the potatoes are cooked and soft.

4. We also need some Jiang Mo, cumin powder, cumin grains, black pepper and Chili powder.

5. When the potatoes are ripe, remove and control the water, and put them aside to cool.

6. Peel after cooling.

7. Cut into hob blocks.

8. Pour a little oil into the pot, heat it, add cumin grains, stir-fry until fragrant, and then add potato pieces.

9. Stir-fry a few times, then add Jiang Mo, cumin powder, Chili powder, black pepper powder and salt, stir-fry for several minutes, and finally sprinkle some chopped coriander on the pot.

Twelve, taste potato chips

Ingredients: potatoes.

Ingredients: fragrant leaves, dried red pepper, thirteen spices and shallots.

Exercise:

1, peeled potatoes, sliced, the thicker the better;

2. Pour potato chips into the pot, add water, the amount of which is less than that of potatoes, add three or four fragrant leaves and 1 spoon salt, and cook over high fire; After boiling, continue to cook for 4-5 minutes, then turn off the heat and drain the potato chips for later use.

3. After the pot is hot, pour in the right amount of oil, then cut the dried pepper into pieces and fry it with low fire.

4. Add potato chips and continue to simmer for about 3 minutes;

5. Add chopped green onion and a proper amount of thirteen spices, stir the seasoning evenly with chopsticks and attach it to the potato chips;

6. Continue to simmer on low heat until the potato surface is slightly browned.

Thirteen, steamed tofu with double peppers

Ingredients: a piece of tofu, 1 tablespoon of two-color chopped pepper, 1 tablespoon of soy sauce, appropriate amount of onion, 1 tablespoon of oil.

Exercise:

1, pour tofu into a plate, slice it, and spread it out gently into an oblique shape by hand; Shred shallots and soak in water for later use.

2. Pour the chopped pepper on the tofu, pour the soy sauce on it, and wrap the tofu plate with plastic wrap. Don't leak air.

3. After the steamer is boiled with water, put it into the tofu pot and cover it with steam 10 minute.

4. After turning off the fire, take out the tofu pan, remove the plastic wrap, sprinkle with the drained chopped green onion, and pour it with hot oil.

Fourteen, Chili bean curd stuffing

Ingredients: 4 peppers, 250g tofu and bread crumbs.

Seasoning: cooking oil, salt, pepper, mushroom essence.

Exercise:

1, tofu is crushed with a spoon;

2, pepper to two ends, to seed, cut into three centimeters thick;

3. Add minced onion and ginger to the broken tofu, and add proper amount of cooking oil, salt, mushroom essence and pepper to mix well;

4. Fill the hollow part of the pepper with the stirred bean curd and smooth it;

5. Coat starch on both sides of the molded pepper tofu, and then wrap it with bread crumbs;

6. After the oil in the pot is hot, put the bean curd into the pot and fry it on low heat until both sides are golden.

Fifteen, cold Flammulina velutipes

Ingredients: Flammulina velutipes, yellow pepper, onion, garlic, soy sauce, balsamic vinegar, sesame oil and honey (sugar).

Exercise:

1. Boil the water, first add Flammulina velutipes and shredded yellow pepper, scald for 30 seconds, and finally add shredded onion, mix well and take it out;

2. Soak the fished 1 material in ice water for half a minute;

3. Fully mix 1.5 teaspoon of soy sauce, 1 teaspoon of balsamic vinegar, half teaspoon of honey (sugar) and garlic into a wet material, take out the two materials, gently squeeze out the water, and then put them into it and mix well;

4. Drop a few drops of sesame oil before serving.

Sixteen, vegetarian fried pumpkin tips

Raw materials:

Pumpkin tip 400g pepper 25g garlic 4 grains salt 2.5g wet starch10g water a little.

Exercise:

1. Soak pumpkin tips in salt water 15 minutes and then wash them.

2. Drain the pumpkin tips.

3. Put oil in the wok, add minced garlic and pepper and stir fry.

4. Add the pumpkin tip and stir-fry for a while, add a little water and salt and stir-fry until soft, then thicken and take out the pot.

Seventeen, leek fried broad beans

Ingredients: 250 grams of broad bean with skin (refers to broad bean with the pod peeled but the seed coat of the bean preserved) and 200 grams of leek.

Seasoning: a spoonful of oil and a little salt.

Exercise:

1. Wash broad beans with skins, remove old roots, dirt and yellow leaves from leeks, wash and cut into small pieces;

2. Set the wok on fire, heat it up, add a spoonful of oil, pour in broad beans, stir fry constantly, and add a little salt to taste;

3. After frying, add half a bowl of water, cover the pot, and simmer the broad beans until crisp;

4. When you feel that the water in the pot is almost dry, add the leeks and stir them evenly.

18. Stir-fry leeks.

Ingredients: a handful of leek (about 200g), 6 pieces of dried fragrant slices, and one red pepper.

Seasoning: appropriate amount of oil, a little salt, and a few drops of soy sauce.

Exercise:

1. Wash leek, cut into sections, wash dried leek, cut into thin strips, remove seeds from red pepper and shred;

2. Heat the wok with oil, saute the shredded red pepper and stir-fry until fragrant, add a little salt and soy sauce to taste, and add a little water if it is too dry;

3. Keep stirring until the delicious dry soup becomes soft and fluffy. Add the chopped leek and stir well. When the leeks are soft, they can be cooked.

Nineteen, chopped pepper cabbage

Ingredients: chopped pepper, cabbage and garlic.

1. Wash the cabbage and cut it into 3cm segments; Garlic slices

2. Pour oil from the pot. When the oil is hot, add garlic slices. Stir-fry until fragrant. Add cabbage and stir fry. When the cabbage is soft, add two spoonfuls of chopped pepper and stir fry. You can cook. Chopped pepper is salty, no need to add salt.

Twenty, steamed cabbage with garlic and vermicelli

Raw materials:

Chinese cabbage, vermicelli, garlic, soy sauce, red pepper, mushroom essence, salt.

Exercise:

1. Tear large pieces of cabbage leaves by hand, put them on a plate, and steam them on high fire for about five or six minutes until the cabbage becomes transparent.

2. Soak the vermicelli in boiling water for three minutes. Take it out and put it on a plate of steamed cabbage.

3. After the pan is hot, put oil, immediately add garlic, soy sauce Jamlom, half a bowl of water, add green pepper powder, a teaspoon of mushroom essence and salt to taste.

4. Pour the prepared soup on the cabbage vermicelli.

Twenty-one, fried bamboo shoots

Ingredients: fresh bamboo shoots, soy sauce, sugar.

Exercise:

1, slice

2, put the right amount of oil in the pot, put the bamboo shoots into the pot and stir fry.

3. Add the right amount of soy sauce.

4. Stir-fry the right amount of sugar.

5, put a little water

6. Cover the pot and stew for 2-3 minutes.

Twenty-two, braised bamboo shoots

Ingredients: bamboo shoots, onions, garlic, peppers, oil, soy sauce, soy sauce, sugar, mushroom essence.

Exercise:

1, a number of bamboo shoots, smashed with a knife, properly changed the knife. Drain and set aside.

2, hot oil pan, onion, garlic, pepper and fragrant. Stir fry for a while.

3. Add soy sauce+soy sauce+sugar. Add mushroom essence before cooking.

Twenty-three, mung bean radish

Ingredients: green beans, onion and garlic, white radish slices.

Exercise:

1, saute shallots and garlic, add green beans and stir fry.

2. Add two spoonfuls of soft sugar.

3. Add radish slices and stir fry.

4. Pour in proper essence, vinegar and salt and stir fry.

5. thicken the water starch and start the pot.

Twenty-four, spinach stalk fried corn

Ingredients: 500 grams of spinach, one corn and 50 grams of mustard tuber;

Ingredients: dried pepper, ginger, garlic, onion, soy sauce, mushroom essence, wet starch;

Exercise:

1. Pick the leaves of Ipomoea aquatica for later use, cut off the older part of the stem root of the remaining Ipomoea aquatica, wash and drain, and cut into sections about 1 cm long; Clean corn, put it in a steamer, steam it in water, cool it and break it into particles; Chop mustard tuber, chop ginger and garlic into powder, cut onion into sections, and wash dried pepper and cut into sections;

2. Put oil in a hot pan, add dried Chili peppers and minced ginger and garlic, and stir-fry until fragrant;

3. Add mustard tuber and stir well;

4. Add the cooked corn kernels and spinach stalks and stir well;

5. Add a proper amount of salt and mushroom essence and stir evenly;

6. Add chopped green onion and light soy sauce, stir well, then pour in wet starch and stir well.

Twenty-five, five-color health fan

Materials 1: Lentinus edodes (fresh), auricularia auricula (soaked soft), corn kernels, green beans, carrots (your favorite easy-to-cook vegetables), and vermicelli.

Material 2: soy sauce, sesame oil, vegetarian soup, pepper, sugar, mushroom essence and salt.

1. Mushroom, carrot and mushroom are shredded.

2. Cut the soft vermicelli into small pieces, pour in half a bowl of vegetarian soup and add the vermicelli.

3. Cover with plastic wrap and heat in microwave oven for 2 minutes.

4. In another bowl, put carrots, corn kernels, green beans, black fungus and mushrooms, add one tablespoon of soy sauce, a little mushroom essence, half a tablespoon of salt and half a tablespoon of sugar, and add a proper amount of pepper and mix well.

5. Add hot vermicelli, seal plastic wrap, and microwave for 5 minutes. Twenty-six, celery fried yuba

Ingredients: celery 200g, yuba 60g;

Ingredients: ginger, garlic, onion, chopped pepper, mushroom essence;

1. After the yuba is soaked in advance, take it out and drain it, cut it into sections about 5 cm long and shred it for later use; Wash celery, tear off old tendons and cut into filaments about 5 cm long; Shred ginger, peel and dice garlic, and cut onion into sections;

2. Put oil in a hot pan, add ginger and garlic and saute until fragrant, then add yuba and stir fry for about one minute;

3. Add celery and stir fry for about two minutes;

4. Add a proper amount of chopped peppers and stir well;

5. Add the right amount of salt, a little mushroom essence and chopped green onion and mix well.

Twenty-seven, chestnuts and mung beans fried mushrooms

Ingredients: dried mushrooms, green beans, chestnut oyster sauce, sesame oil.

Exercise:

1, chestnuts are cooked (7 or 8 minutes ~ ~ It feels raw anyway), peeled, soaked in mushrooms, washed and sliced, and washed with green beans.

2, put the right amount of water in the pot to boil, pour a little cooking oil, oyster sauce, sesame oil, a little sugar, salt, and then boil. Add the soaked shiitake mushrooms and shiitake mushrooms slices, boil them over high fire, and then cook them over low fire so that the shiitake mushrooms and shiitake mushrooms can fully absorb the soup.

3. Pour in chestnuts and green beans, stir fry over high heat, turn to low heat, cover the pot and stew for a while ~ ~

Twenty-eight, water bamboo fungus

Ingredients: one catty of Zizania latifolia, dried auricularia auricula 15g (soaked hair).

Ingredients: 4-5 cloves of garlic, 1 teaspoon of salt and sugar.

Exercise:

1) peeled water bamboo, washed and sliced for later use.

2) Cut 4-5 cloves of garlic into minced garlic for later use.

3) Wash the fungus after soaking, blanch it with boiling water, and control the moisture for later use.

4) Add a little base oil after the pan is hot, and add water bamboo slices to stir fry quickly after the oil is hot.

5) Continue to add auricularia auricula and stir fry quickly.

6) Add salt and sugar to taste, add minced garlic, stir-fry evenly, and take out.

Twenty-nine, curry fried corn

A sweet corn and a tender waxy corn. Cut off corn kernels, green beans, diced carrots, a little red pepper and two spoonfuls of curry powder.

★ Heat oil in a pan, add green beans, diced carrots and red peppers, stir-fry a few times, then pour in corn kernels, add salt and curry powder, stir-fry for two minutes, add mushroom essence and stir well.

Thirty, Kung Pao lotus root diced.

Raw materials:

Lotus root Pixian spicy sauce vinegar sugar salt mushroom essence

Production method:

1) Peel and cut the lotus root, soak it in clear water for a while, and drain it for later use.

2) Pour the oil into the pot. When the oil is 50% hot, add Pixian Chili sauce, stir fry and add onion.

3) Stir-fry diced lotus root for 2 minutes, then pour vinegar, sugar, a little water and salt in turn, continue heating for 5 minutes, and sprinkle with a little mushroom essence. Sour, sweet, spicy and crisp.

Thirty-one, green beans with olives

Materials:

2 tbsp olives, 250g green beans, 2~3 cloves garlic.

Exercise:

1, wash the green beans and remove the tendons on both sides.

2. Dice green beans, slice garlic and serve 2 tablespoons olive vegetables.

3, hot oil pan, saute garlic slices.

4. Add green beans and stir fry until it changes color.

5. Add olive vegetables, stir well, add 2 tablespoons of water, cover the pot and cook for 5 minutes.

6. Season with salt (olive vegetables are salty, and salt should be appropriate).

7, put a spoonful of mushroom essence or sugar, you can go out of the pot.