The lunch menu at the small dining table includes: scrambled eggs with tomatoes, stir-fried shredded pork with carrots, Mushu pork, vinegar-soaked yam, ribs and radish soup, stewed beef brisket with tomatoes, braised yellow croaker, curry beef, home-style stew, and braised cabbage with black fungus and minced meat.

1. Scrambled eggs with tomatoes: two eggs and one large tomato. Beat the eggs with some salt. Cut the tomatoes into cubes. Add oil to the pan to scramble the eggs. After frying, take it out. Pour the oil into the pan. Add the chopped green onion to the pan. Pour in the tomatoes.

Stir-fry until it becomes soft and the juice comes out. Add appropriate amount of soy sauce and sugar and continue to stir-fry. If the soup is small, pour a little water. Add the scrambled eggs and stir-fry for a few times. It is ready to serve.

2. Stir-fried shredded pork with carrots: two carrots, some tenderloin, a small piece of coriander, shredded carrots, shredded tenderloin, pour oil into the pot, simmer onion and garlic, stir-fry the shredded pork until it changes color, add shredded carrots and stir-fry

, add appropriate amount of soy sauce and salt in the middle and stir-fry until the carrot shreds become soft. Add chopped coriander and stir-fry before serving.

3. Mushu meat: Soak dried fungus and set aside. Slice a cucumber. Beat two eggs with salt. Slice the tenderloin. Fry the eggs first and set aside. Add green onion, ginger and garlic to the pot. Add the tenderloin slices and stir-fry until cooked.

When it changes color, add cucumber and fungus and stir-fry, add appropriate soy sauce and salt and stir-fry, finally add the scrambled eggs and stir-fry out of the pot.

4. Vinegar yam: Peel and slice a yam, soak a little fungus and set aside. After simmering the green onion, ginger and garlic into the pot, pour in the yam and stir-fry. Add balsamic vinegar and salt and continue to stir-fry the fungus. Add some water to stir-fry, that is,

Ready to serve.

5. Spare ribs and radish soup: Wash some spare ribs, one green radish, boil ribs, ginger slices, green onions, and a little cooking wine in a pot with cold water and skim, turn to medium-low heat for 20 minutes, add diced radish, appropriate amount of salt, and add

Simmer for 15 minutes and serve.

6. Stewed Beef Brisket with Tomatoes: Wash and dice the beef brisket, peel and cut two potatoes into cubes, and dice one tomato. Stir-fry the beef in a pot with onions, ginger, and garlic. Stir-fry for a while. Add appropriate amount of soy sauce, dark soy sauce, and

Continue to stir-fry the diced tomatoes until the tomatoes produce juice, add water and simmer for 30 minutes, then add potato cubes and appropriate salt, simmer for another 15 minutes and serve.

7. Braised yellow croaker: Clean one piece of fresh yellow croaker, marinate it with shredded green onions, ginger slices, cooking wine, and salt for 10 minutes. Before putting it in the pot, pat the fish with a thin layer of flour, pour in oil, and simmer the onions, ginger, and garlic in the pot.

, fry the fish until both sides are golden brown, pour water to cover the fish body, pour in soy sauce, dark soy sauce, salt and vinegar and simmer until the juice is reduced for 15 minutes.

8. Curry beef: Add cooking oil to the pot, add onions and stir-fry until fragrant, add beef, carrots and potatoes, and a small amount of soy sauce, stir-fry evenly, add an appropriate amount of water, cook the potatoes and carrots until soft and cooked, then add peppers and curry cubes

, appropriate amount of milk, boil again and serve.

9. Home-style stew: Cut the meatballs into pieces, fry them in a pan, add boiling water, enoki mushrooms and fried eggs, bring to a boil over high heat, add vegetables and seasonings after a minute or two and it is ready to serve.

10. Braised cabbage with black fungus and minced pork: Stir-fry the minced pork with minced pork, add shredded ginger and scallions, add appropriate amount of cooking wine and soy sauce and stir-fry evenly, add black fungus and vegetable stems and stir-fry evenly, add boiling water and cook for two to three minutes

, then add chili cubes, vegetable leaves, refined salt, and cook for three to four minutes.