Common dishes for the whole family include cucumbers, fungus, eggs, stir-fried peas and shrimps, farm stir-fried pork, mapo tofu, and private stir-fried cabbage.

1. Cucumber, fungus and eggs 1. Slice cucumber, soak fungus and tear into small florets, smash garlic.

2. Beat the eggs.

3. Heat oil and smooth the scattered eggs. Set aside.

4. Leave oil at the bottom of the pot, sauté the garlic and stir-fry the fungus, add the cucumber and stir-fry, add the eggs and stir-fry.

5. Season with salt and light soy sauce.

2. Stir-fried peas and shrimps 1. Wash the tender peas, put them into a pot of boiling water, boil them with light salt water and set aside.

2. Heat the wok over medium heat, add soybean oil, when it is 30% hot, put the shrimp into the wok, quickly break it up with bamboo chopsticks, fry for about 10 seconds, pour it into a colander, and control the oil (when frying, be sure to control the hot pan and cold oil)

, fast, the pan will not stick).

3. Leave 25 grams of base oil in the wok, heat it up, add chili peppers, stir-fry for a while, add peas, stir-fry a few times, then add cooking wine, chicken soup, salt, and MSG, then add shrimps and hook them with wet starch.

Thin the gravy, toss the wok a few times, drizzle with sesame oil, remove from the pan, and place on a plate.

3. Farm-Style Stir-fried Pork 1. Slice chilies (cut peppers into tubular shapes), slice or shred fresh meat, shred ginger, and slice garlic.

2. Heat the oil, add shredded ginger and garlic slices. After the aroma explodes, pour the shredded pork into the pot, add an appropriate amount of salt, stir-fry until it is cooked, and then scoop it up.

3. Stir-fry the green pepper for a while (adjust the time according to the size of the fire), add a little salt, add a spoonful of chopped pepper, and stir-fry evenly.

Pour the shredded pork into the pot and stir-fry.

4. Add appropriate amounts of vinegar, soy sauce, cooking wine, and tempeh. Continue to stir-fry for a while. Add appropriate amount of chicken essence and stir-fry evenly before serving.

4. Mapo Tofu 1. Wash and chop the pork, cut the tofu into slices, and soak in light salt water for 10 minutes.

2. Take out the dry water, cut the ginger and Pixian bean paste into pieces.

3. Stir-fry the onion and ginger in a hot pan, stir-fry the minced meat until it becomes colourful, add Pixian bean paste and black bean paste, stir until fragrant.

4. Add tofu, soy sauce, and sugar water. After five minutes, add pepper to thicken the soup. Once the soup is thick, turn off the heat and serve.

5. Private stir-fried cabbage 1. Cut the cabbage into slices, wash and drain, and tear into small pieces by hand.

Wash tomatoes and cut into pieces.

Slice ham.

Cut the dried tofu into cubes.

Finely chop ginger and green onion.

2. Add oil to the pot. When the oil is 70% hot, add the chopped green onions and ginger and saute until fragrant. Add the dried tofu. Do not stir with a shovel.

After about half a minute, when you hear the "sizzling" sound from the dried tofu, flip it with a shovel and fry the other side.

In this way, the dried tofu will be more fragrant and less likely to fall apart.

3. After the tofu is fried and puffy, add soy sauce and five-spice powder, then add cabbage, stir-fry until slightly soft, then add salt and sugar.

Pour in the tomatoes and ham slices, sauté until the tomatoes are slightly soupy and then turn off the heat.

If there is too much water in the soup, you can add a little water starch.