Tofu stew with towel gourd raw materials: cucumber 1, tofu 150g, appropriate amount of salt, 3 garlic, onion 1, 2g shredded ginger, line pepper 1, peeled off the outer horn of cucumber with oil 1 spoon, and then cut into hob. Cut the tofu into square pieces with a thickness of three or four centimeters. Chop onion, pepper and garlic. 2, the wok is hot, pour in vegetable oil and cook for 6 minutes, add garlic, ginger and pepper and stir fry. 3. Stir-fry cucumber 1min, add salt, tofu and oil consumption, cover and stew for 2min, and then sprinkle onion on the plate.

Raw materials for steamed chicken with white gourd: a vegetarian chicken, a section of shallots, a little sesame seeds, a proper amount of soy sauce (salty), a proper amount of soy sauce (colored), a proper amount of fresh shellfish for sauce, a proper amount of white sugar (or pure honey), a proper amount of salt, a garlic clove and a spoonful of Laoganma; Exercise 1. Cut vegetarian chicken into thin slices (not too thin, not tough to eat) and put oil in a hot pot to cool. After the oil color glows, put the sliced vegetarian chicken into the oil pan and fry it slightly (the edge turns golden yellow), and drain the oil of the fried sliced vegetarian chicken. 2. Leave some oil in the pot and add garlic cloves to stir fry. After the fragrance comes out, add a spoonful of Laoganma, stir well, add a little water, add soy sauce at one time, add scallop sauce and soy sauce, mix well, and add vegetarian chicken slices (water does not pass vegetarian chicken slices). 3. It becomes popular. After the water in the pot is boiled, the fire can be slightly smaller and simmered slowly. After beating for 20 minutes, only the juice gradually thickens and a little sugar is involved. 4. Cover and stew 10- 15 minutes. At this point, the juice is thick, turn off the fire, take it out, sprinkle with sesame seeds and shallots.

Bacon hand-torn cabbage raw materials: cabbage, bacon, ginger, salt; Exercise 1. Wash the cabbage, break it into pieces by hand, separate the stems and leaves, cut a piece of bacon and two pieces of ginger by hand; 2. Put an appropriate amount of oil in the pot, saute ginger slices and bacon slices until the bacon can be filled out, or stick to one side of the cauldron, add the vegetable stalks, stir-fry until the vegetable stalks become soft, and add green leaves to stir fry; 3. Season with a little salt; 4. stir fry and taste.