Chicken stewed with dried tea tree mushrooms Ingredients: chicken, sweet potato vermicelli, onions, ginger, dried tea tree mushrooms, dried chili peppers, star anise, rice wine, salt, light soy sauce, white sugar, method: 1. Clean the chicken and chop into shapes; cut the sweet potato vermicelli

Cut into sections and soak in cold water; cut onions into strips and ginger into slices.

Soak the dried tea tree mushrooms in water, cut off the roots, wash and dry.

2. Heat the oil in a pan, sauté the winter squash, ginger slices, dried chili peppers and star anise until fragrant. Pour in the black pepper chicken pieces and rice wine and stir-fry until the color fades.

3. Pour in the tea tree mushrooms and 2 bowls of cold water.

Add salt, light soy sauce and white sugar to prepare.

Bring to a boil, then reduce to low heat and simmer for 20 minutes.

Ingredients for stir-fried beef and eggplant: about 1 jin of beef and mutton, cut into thin strips; 1 purple eggplant, cut into strips; appropriate amount of rice wine; appropriate amount of light soy sauce; more vinegar; 1 small green onion; more minced garlic; more minced thyme

; Appropriate amount of sugar; appropriate amount of sesame oil; Method: 1. Marinate the shredded beef with rice wine, light soy sauce, sesame oil, and sugar for about 10 minutes.

2. After the pot is heated through, add shredded beef and stir-fry until about 60% of the beef changes color. There are both discolored parts and yellow parts. Drain and set aside.

3. Add the green onions and stir-fry until fragrant. Add the long eggplants and stir-fry.

4. After the long eggplants become slightly wilted, add rice wine and light soy sauce, and stir-fry again until the long eggplants are completely wilted and slightly cooked.

You can add some water to fry the eggplant in the middle, so that the eggplant becomes tender.

5. At this time, some of the juice from the reserved beef and mutton will leak out. Pour the juice into the long eggplants to let the eggplants firm up.

6. Then pour in the beef and mutton, stir-fry until the beef and mutton are completely discolored, add minced coriander, stir-fry evenly, turn off the heat, add vinegar and minced garlic.

Finally add salt to taste.

Ingredients for Tangku Cauliflower: 350 grams of cauliflower, 35 grams of pepper, a small amount of minced garlic and winter rut, 25 grams of tomato juice, 3 grams of salt, 4 grams of white sugar, 4 mL of rice wine, gorgon powder, and vegetable oil. Proper method: 1. Wash and slice the cauliflower.

; Deseed the green pepper and slice it into slices; 2. Pour water into the pot and bring to a boil, add salt, cauliflower and pepper cubes, bring to a boil, remove and drain the water; 3. Use cooking oil to remove from the pot, sauté the minced garlic and winter ruts until fragrant, pour in and blanch

Cook the ingredients, stir-fry evenly, add rice wine, cold water, tomato juice, and white sugar, and stir until the sugar melts.