It's right to eat these at home on weekends!

first, stir-fry the chrysanthemum morifolium:

first, cut the chrysanthemum morifolium in the middle.

2. Stir-fry minced garlic and dried chili.

3. Add the root and stir fry.

4. Add the leaves and stir-fry until they change color.

5, add two spoonfuls of soy sauce.

6. Add a little salt chicken essence and stir-fry over high fire.

2. Scrambled eggs with celery:

1. Cut the celery and add a little salt to the eggs.

2. fry the oil-hot eggs until cooked, and take them out for later use.

3. Stir-fry onion and ginger.

4. Add celery and stir-fry until uncooked.

5. Add the eggs and stir fry.

6, add a spoonful of soy sauce.

7. Half a spoonful of oyster sauce.

8 or 8 pieces of chicken essence.

9, stir fry.

3. Cumin ham and diced potatoes:

1. Dice potatoes and blanch for about 3 minutes.

2. fry the oil until it is slightly yellow, and take it out for later use.

3. fry the ham sausage until it is slightly yellow.

4. Add potatoes and stir fry, and add a spoonful of Chili noodles.

5, a spoonful of cumin powder.

6, a spoonful of sesame seeds.

7, a little salt.

8, a spoonful of soy sauce.

9. Sprinkle with chopped green onion and stir well with low heat.

4. Stir-fry seafood mushrooms:

1. Prepare ingredients.

2, seafood mushrooms, fungus, blanch for one minute.

3. Stir-fry minced garlic.

4. Add the seafood mushrooms and fungus and stir fry.

5. Put green and red peppers.

6, a spoonful of soy sauce.

7. a spoonful of oyster sauce.

8, a little salt.

9. sprinkle with black pepper and stir fry.