Fresh bamboo shoots and pickled cabbage

Ingredients: 200 grams of bamboo shoots, 10 grams of red pepper, 200 grams of pickles, 3 grams of salt, 2 grams of chicken powder, bean paste, cooking wine, water starch, Edible oil

Method:

1. Cut the clean bamboo shoots in half, then cut them into slices and put them on a plate.

2. Wash and cut the pickled vegetables into slices and place on a plate.

3. Wash the red pepper and cut it into stalks, cut into strips, then cut into small pieces and put on a plate.

4. Add appropriate amount of water to the pot and boil. Add bamboo shoots and bring to a boil.

5. Add pickled cabbage, stir evenly and cook for about 1 minute.

6. Remove the cooked bamboo shoots and pickled cabbage and set aside.

7. Start cooking with oil, add red pepper and fry.

8. Pour in bamboo shoots and sauerkraut and stir-fry evenly.

9. Add bean paste, salt, chicken powder, cooking wine, and stir evenly.

10. Add a little water starch.

11. Use a spatula to quickly stir-fry evenly.

12. Remove the ingredients from the pot and place on a plate.

Fried Egg Skin with Tomatoes, Lettuce

Ingredients: 1 lettuce, 1 tomato, 3 eggs, 3 grams of salt, 15 grams of oil

Method: 1 .Ingredients are ready and cut

2. Add oil to the pot and fry the eggs

3. Place the fried eggs on a plate, add oil again, add green onions and stir-fry until fragrant

5. Stir-fry the red juice and then add lettuce

6. Stir-fry for a while

7. Add Egg skin

8. Add salt and stir-fry over high heat for a while

9. Stir-fry until evenly flavored and turn off the heat

Seafood Mushrooms in Tomato Sauce

Method

1. Remove the roots of the seafood mushrooms and wash them. Boil in hot water until cooked and remove;

2. Stir-fry garlic slices in hot oil, cut tomatoes into small pieces and stir-fry until juice comes out;

3. Pour in seafood mushrooms Stir well together, add appropriate amount of salt to taste and add some sugar to enhance freshness. After boiling, take it out of the pot and sprinkle with chopped green onion

Lactone tofu mixed with okra

Ingredients: okra 7 pieces, half a box of lactone tofu, 4 cloves of garlic, 3 millet peppers, 2 tablespoons of light soy sauce, 2 tablespoons of mature vinegar, 1 teaspoon of sugar, 2/3 teaspoon of salt, a little pepper, an appropriate amount of vegetable oil, a little sesame oil

Method:

1. Use scissors to cut a small opening in each of the four corners of the bottom of lactone tofu, then tear off the plastic paper on the surface, turn it upside down on the cutting board and take it out.

2. I only used 1/2 box of lactone tofu, cut it into slices and carefully put it on the plate with a knife.

3. Chop the garlic and put it into a small bowl. Add 2 tablespoons of light soy sauce, 2 tablespoons of mature vinegar, 1 teaspoon of sugar, 2/3 teaspoon of salt, and a little sesame oil. Stir evenly and set aside.

4. Boil water in a pot, blanch the okra in the water, boil for half a minute, take it out, and pour it into cold water.

5. Then cut off the root of the okra and cut it into small pieces horizontally.

6. Place the cut okra around the tofu, then pour the sauce evenly, sprinkle with chopped millet pepper, heat the wok, add an appropriate amount of vegetable oil, and add a little pepper Saute the peppercorns until fragrant. Remove the peppercorns and pour hot oil on them.