First, prepare 500 grams of tofu in advance, cut it from the middle, and then cut it into thin slices with a flower knife. Two shallots are cut into onion segments, three shallots are cut into 1cm long segments, and most of the peppers are cut into small pieces and put into the pot together.
Add a vegetable oil pan to the wok, sprinkle a small amount of edible salt on the wok, and put in a military quilt, which can not only improve the bottom taste of tofu, but also prevent tofu from sticking to the wok. First, spread the tofu with a spoon, and shake the wok with slow fire to make the tofu evenly heated. When one side of the tofu is golden, turn it over and fry the other side. When both sides of the tofu are golden, pour it into a colander to control oil and replenish water.
Add a small amount of oil to another pot, pour in the onion and saute until fragrant, add water tofu, add 3 grams of oil consumption, stir-fry twice, pour in a small spoon of cold water, add chicken essence powder 1 g, thirteen spices 1 g, soy sauce 5 grams, pour in the onion and pepper slices, hook in the flour and pour in a small amount of sesame oil.
Second, a handful of mixed cabbage is removed from the root, and a small handful of garlic is flattened, cut into garlic paste and put into a large basin. Boil boiling water, add a spoonful of edible salt to improve the bottom taste, then pour in a small amount of cooking oil. After the water is boiled, add cabbage, soak it for one minute, then you can scoop it up and drain it, put it on the chopping board, cut it into pieces with a knife, put it into a cold salad basin, and then pour it into chopped garlic for reserve.
Add a small amount of vegetable oil to another pot, add a few pepper and dried red pepper, fry until fragrant, then turn off the fire, and sprinkle the boiling oil on the garlic paste to stimulate the garlic flavor. Add 2 grams of edible salt, white sugar 1 g, chicken essence 1 g, 3 grams of spicy fresh dew and 3 grams of aged vinegar to the pot, mix well with chopsticks, so that the seasoning and food can be blended together, and put into a plate to be delicious.
3. Wash spinach with egg skin, remove the root of broccoli, take a big pot, beat two eggs, stir with chopsticks, pat a few garlic pieces flat and cut them into garlic paste, and cut most of the pepper into thin strips and put them into the pot for color.
Add vegetable oil from the pan, then pour in the egg liquid, gently rotate the wok, spread the egg liquid evenly on the bottom pan, pour in some bright oil from the side of the pan, turn on medium heat, and rotate the wok to make the raw eggs evenly heated. When one side of the raw eggs condenses, turn the wok over, and put them on a clean chopping board for reservation when both sides of the egg skin are golden.
Then fold the fried egg skin, cut it into strips one centimeter wide and put it in a small pot. Add appropriate cold water to the pan, add a little vegetable oil to improve the color and chroma, and then add a little edible salt to improve the bottom taste. When the water boils, add broccoli, roll it twice with a spoon, and scoop up water 10 second or so, and then drain it and cool it.
Take a mixed vegetable basin, first pour in garlic paste, add 2g of edible salt, chicken essence 1 g, white sugar 1 g to taste, 5g of aged vinegar, 5g of soy sauce1g and 5g of sesame oil, and mix with a spoon to melt the seasoning. Then pour spinach leaves, shredded red pepper and egg skin, mix well with chopsticks, put them on a plate and serve.