1, colorful peas

Ingredients: peas, cucumber, white dried tofu, mushrooms, colored peppers, carrots, water starch, salt, sesame oil.

(1) Soak the mushrooms, wash and dice the ingredients except peas.

(2) Boil water in a pot, blanch the peas for 1 minute, pour hot oil into the pot, then add the diced carrots and mushrooms and stir-fry well.

(3) Next, pour in the appropriate amount of water to soak mushrooms, simmer for 2 minutes, and then pour in the peas, cucumbers and colored peppers diced.

(4) Add a pinch of salt and stir-fry well, then pour in the appropriate amount of water starch, and when the soup thickens, drizzle a little sesame oil can be.

2, sauce burst chicken

Instruments: 300 grams of chicken breast, 1 cucumber, 20 grams of sweet flour sauce, 15 grams of dry soy sauce, sugar, garlic, 20 ml of water, cooking wine, cornstarch, sesame oil moderate.

(1) Remove the membrane from the chicken breast and wash, cut into small dices and pour into the appropriate amount of cooking wine and starch mix well marinated for a while. The cucumber is also cut into similar dices.

(2) In a small bowl, add the sweet noodle sauce, dry soy sauce, sugar, and water, and stir into the sauce.

(3) frying pan heat a little oil, when such as garlic slices burst incense, and then pour in the diced chicken stir-fry 2 minutes, stir-fry until browned.

(4) Then pour in the sauce, stir-fry evenly, then pour in the cucumber diced, stir-fry evenly after a few drops of sesame oil can be.

3, crispy lotus root folder

Ingredients: 750 grams of lotus root, 250 grams of mushroom meat filling, peanut oil, 150 grams of flour, 30 grams of cornstarch, 250 ml of water, 1 egg, a little salt, a little alkali.

(1) Peel and wash the lotus root and cut it into slices, stuff the meat filling between the two slices of lotus root and flatten it.

(2) In a bowl, stir flour, cornstarch, egg, alkali, salt and water to make a batter.

(3) Dust the lotus root folder with a little dry flour before putting it into the batter, then put it into a 5-percent hot frying pan.

(4) Using medium-low heat, switch and fry until golden brown on both sides.

4, fish and shredded pork

Ingredients: 120 grams of tenderloin, 70 grams of asparagus, 50 grams of fungus, 10 grams of garlic, 5 grams of ginger, 20 grams of pickled red peppers, 3 tablespoons of sugar, vinegar, a little soy sauce, cooking wine, cornstarch, water, moderate amount.

(1) Cut pork loin into shreds, add 1 tbsp cooking wine, a pinch of salt and water starch and marinate for 10 minutes.

(2) Chop red bell pepper, shred asparagus and fungus, and mince green onion, ginger and garlic.

(3) In a small bowl, mix sugar, vinegar, soy sauce, cooking wine, cornstarch and a little water.

(4) frying pan a little oil, pour into the shredded pork stir-fried until browned, then sheng out, the remaining oil in the pan pour into the red hot pepper fried red oil.

(5) then pour in green onions, ginger and garlic stir fry, then pour in asparagus, fungus, pour in the shredded meat and stir fry, add fish sauce stir fry can be.

5, sweet and sour pork

Ingredients: pork ribs, salt, cooking wine, soy sauce, sugar, vinegar, water, green onions and ginger.

(1) wash the chops, put water in the pot, when the water boils, the ribs go into the pot, fish out after one open.

(2) mix sweet and sour sauce, sauce ratio is, cooking wine, soy sauce, sugar, vinegar water 1:2:3:4:5,

(3) spoon measurement, the specific ratio of 1 is a few spoons according to the number of ribs.

(4) pot of oil, sliced onion and ginger, after which put the ribs stir-fried.

(5) Pour into the sauce, add the right amount of salt, if the juice is not enough to add hot water.

(6) Stew over low heat until the sauce thickens, stirring for a few moments.

6, fried toothpick meat

Ingredients: 300 grams of pork tenderloin, 2 grams of salt, 2 tablespoons of soy sauce, cumin powder, chili pepper moderate

(1) Tenderloin cut into less than 2 centimeters of small pieces, add salt, soy sauce and mix well.

(2) Sprinkle with cumin and chili powder and marinate for about 20 minutes.

(3) Skewer the marinated meat onto toothpicks, inserting two pieces of toothpicks into one toothpick, or one piece into a larger one.

(4) Put a moderate amount of oil in a pan and heat it over medium-low heat. Add the toothpick meat and fry until browned.

7, fried chicken wings

Ingredients: 10 chicken wings, about 100 grams of flour, 1 egg, 2 grams of salt, 2 spoons of sugar, a little white pepper.

(1) Pierce a few holes in the surface of the chicken wings with a toothpick, add 2 grams of salt, 2 tablespoons of sugar, a little white pepper, cover with plastic wrap and marinate in the refrigerator for 2 hours.

(2) Beat the eggs, then add an equal amount of water and mix well.

(3) Stick a layer of flour on the surface of the marinated chicken wings.

(4) Put the flour-sticky chicken wings into the egg mixture and coat them with the egg mixture.

(5) Put the egg-coated chicken wings into the flour again, patting them with your hands while sticking them, and then gently rubbing them with your hands a few times to form scales.

(6) put the oil in the pan, medium-low heat, when the oil is hot, put the chicken wings, deep fry until mature, the surface is slightly yellow and fish out, and then re-fry once more, the oil temperature is slightly higher than before, deep frying until the color deepens a little bit, 20 seconds or so fish out can be.

8, Tiger Pepper

Instruments: 4 peppers, 1 spoon of soy sauce, 2 grams of salt, 1 spoon of sugar, 2 spoons of vinegar, the amount of minced garlic (3 cloves of garlic), cooking oil in moderation.

(1) Wash the bell peppers and cut off the root.

(2) Use a small knife to dig out the seeds and tendons inside the bell pepper.

(3) Cut the bell peppers in half, slice them, and wipe them dry.

(4) Put a moderate amount of oil in a wok over medium-low heat, place the peppers in the wok, and press and flip them with a spatula from time to time. Make both sides of the peppers evenly heated, fry the tiger's skin, serve and set aside.

(5) Mix the bowl sauce. Add 1 tbsp soy sauce, 2g salt, 1 tbsp sugar and 2 tbsp vinegar to the bowl.

(6) Heat the oil in a hot pan, sauté the minced garlic, pour in the bowl of sauce, and stir-fry until it boils.

(7) Pour the fried bell peppers into the pot, stir-fry evenly, until the juice thickens can be removed from the pot.