1. Stir-fried carrots and onions Ingredients: one onion, half a carrot, and a few celery stalks.

Method: Shred onions, peel and shred carrots, remove leaves from celery and cut into sections.

Heat the pot, pour in an appropriate amount of oil, and turn the pot so that the walls of the pot are evenly coated with oil.

Heat the oil, add onions and stir-fry for a while, add shredded carrots and stir-fry for a while, add celery segments.

Add a spoonful of oyster sauce and a spoonful of salt, quickly stir-fry evenly and serve.

2. Fried bean curd with green pepper Ingredients: 100 grams of bean curd, green pepper, onion, carrot.

Method: Cut the bean skin into wide strips, not too long to avoid getting tangled during frying.

Chop onions, green peppers and carrots into thick strips.

Cut the garlic into minced garlic, put the cornstarch into a bowl, add an appropriate amount of water and stir evenly to form watery starch and set aside.

Pour an appropriate amount of cooking oil into the pot and heat it up. First add the onions and minced garlic and stir-fry over low heat until fragrant. Then add the bean skins and carrots and stir-fry evenly until the edges of the bean skins turn slightly yellow.

Add light soy sauce, cooking wine, oyster sauce, sugar, and salt and stir-fry evenly, then pour in water, cover and simmer over low heat for three minutes.

Add shredded green peppers and stir-fry evenly, then pour in water starch along the edge of the pot, stir-fry quickly over high heat and stir evenly. When the soup thickens, pour in sesame oil and vinegar, stir-fry evenly, and serve on a plate.

3. Three-color roasted eggplant Ingredients: 1 eggplant, 1 tomato, 1 bell pepper, appropriate amount of ginger and appropriate amount of garlic.

Method: Cut the eggplant into hob pieces from the middle, sprinkle an appropriate amount of salt and mix well, then marinate for 30 minutes. Wash the tomatoes, cut them into pieces and set aside. Remove the seeds from the green peppers and cut them into triangular pieces.

Take a clean small bowl and add light soy sauce, vinegar, salt, and sugar to make a sauce and set aside.

Heat a little oil in a pot, add minced ginger and garlic and sauté until fragrant.

Pour in the eggplant and stir-fry until soft, then add tomatoes and green peppers, stir-fry evenly, pour in the prepared sauce, stir-fry evenly.

Pour in water starch to thicken the sauce, stir-fry evenly and serve.