1. Remove the roots from the soybean sprouts, wash and drain.

Cut the dried sesame into long strips, remove the seeds from the red pepper and cut into thin strips, peel the garlic and cut into thick slices.

2. Heat oil in the pot, add dried tofu and garlic slices.

3. Stir-fry over low heat until the dried tofu becomes fragrant and becomes slightly hard.

4. Add bean sprouts.

5. Then add shredded red pepper, 1 and 1/3 tablespoons of light soy sauce, and 1 teaspoon of sugar. 6. Stir-fry quickly over high heat, use chopsticks to mix all the ingredients, and it will take about 1 and a half minutes to serve.

1. Pour oil into the wok (a little more than usual for cooking), heat over high heat until 80% hot, change to medium heat, and add green peppers.

2. Use the back of a spatula to press the green pepper and make circles on the bottom of the pot, then stir-fry and make circles again.

3. Leave the oil in the pot until the green peppers become soft and have golden brown skin on the skin. Remove the green peppers and set aside.

4. Add tempeh and minced garlic to the wok and saute until fragrant.

5. Add green peppers, a small amount of water, salt, sugar, light soy sauce, vinegar, and mushroom extract, and stir-fry the seasonings evenly. Be careful not to over-stir or the green peppers will become wilted.

1. Pick a few medium-sized potatoes, 3 is enough.

2. Take a small soup pot, pour an appropriate amount of water, put in the washed potatoes, just enough water to cover the potatoes, and then add 5g of salt.

3. Bring to a boil over high heat, then turn to medium heat and cook for about 20 minutes, as long as the potatoes are cooked and soft.

4. You also need some minced ginger, cumin powder, cumin grains, black pepper powder, and chili powder.

5. When the potatoes are cooked, take them out to remove the water and set them aside to cool down.

6. Remove the skin after cooling.

7. Cut into hob pieces.

8. Pour a little oil into the pot, heat it up and add cumin seeds. Fry until fragrant and add potato cubes.

9. Stir-fry for a few times, add minced ginger, cumin powder, chili powder, black pepper, and salt, continue to stir-fry for a few minutes, and sprinkle some chopped coriander when it is finally out of the pan.

1. Pour the water tofu into a plate, slice it into slices, and gently spread it into diagonal shapes with your hands; cut the green onions into shreds and soak them in water for later use.

2. Pour the chopped chili pepper onto the tofu, pour soy sauce on it, and wrap the tofu plate with plastic wrap.

Don't leak air.

3. Add water to the steamer and bring to a boil over high heat. Add the tofu tray and steam with the lid on for 10 minutes.

4. After turning off the heat, take out the tofu plate, remove the plastic wrap, sprinkle the drained green onion, heat the oil and then pour it on.

1. Crush the tofu with a spoon; 2. Remove both ends of the pepper, remove the seeds, and cut into three centimeter thick sections; 3. Add the crushed tofu with chopped onion and ginger, add appropriate amount of cooking oil, salt, mushroom extract, and pepper

Stir evenly; 4. Fill the hollow section of the pepper with the stirred tofu puree and smooth it out; 5. Dip both sides of the formed pepper tofu stuffing with a layer of starch gravy, and then coat it with a layer of bread crumbs; 6. Add oil to the pot

After heating, put the stuffed tofu into the pot, fry over low heat until both sides are golden brown and serve.

1. Boil water, first add enoki mushrooms and yellow bell pepper shreds and blanch for 30 seconds, then add shredded green onions, mix well, and take out; 2. Soak the removed ingredient 1 in ice water for half a minute; 3. 1.5 spoons

Mix light soy sauce, 1 spoon of balsamic vinegar, half a spoon of honey (sugar) and minced garlic thoroughly to form a wet mixture. Remove ingredients 2, gently squeeze out the water and mix well; 4. Add a few drops of sesame oil before serving.

Can.