1. Roasted tofu with broccoli \xd\ Ingredients: broccoli and tofu (use salted tofu instead of tender tofu) \xd\ Practice: \xd\ 1. Wash broccoli and cut it into small flowers; Cut tofu into pieces; Cut the red pepper into sections. \xd\ 2. Take the hot oil out of the pan, fry the tofu with low fire until it is slightly yellow, and put it out for later use; Blanch broccoli in boiling water for a while, take it out and drain it for later use. \xd\ 3. Stir-fry ginger slices with a little oil left in the pot, stir-fry red pepper, then pour broccoli and tofu in turn, stir-fry a few times, season with salt, pepper and mushroom essence, and finally check the book. \xd\ 2 Fried frozen tofu with tomato \xd\ Ingredients: tomato and frozen tofu \xd\ Practice: \xd\ 1. Tofu is frozen hard in the freezer at ordinary times and thawed when eaten. Pay attention to pinch off water and tear small pieces after thawing; Wash tomatoes and cut into pieces. \xd\ 2. Heat oil from the pan, saute Jiang Mo until fragrant, pour in tomatoes and stir fry, add a little salt, add frozen tofu and stir fry until the tomatoes are sauce-like, and season with mushroom essence. \xd\ Reminder: \xd\ 1. After the frozen tofu is thawed, the water must be squeezed out, otherwise the cooked dish will not taste good with soup. \xd\ 2. Stir-fried tomatoes must be salted to produce tomato juice, and this dish must be fried into tomato juice to be delicious. \xd\ 3 Dongpo Tofu \xd\ Ingredients: Tofu, bamboo shoots and shiitake mushrooms \xd\ Practice: \xd\ 1. Cut tofu into large pieces, put it in the batter prepared by flour and salt, hang it, then put it in an oil pan and fry it until golden brown, take it out and control the oil drying; \xd\ 2. Heat oil in another pan, saute shredded ginger, add bamboo shoots and mushrooms, stir fry with salt \xd\ 4. Celery, cashew nuts and lily \xd\ Ingredients: celery, lily, cashew nuts and medlar (hmm? I don't see Lycium barbarum in the above picture, but it will definitely look better with it.) \xd\ Taste: salty and light \xd\ Practice: (1) Wash and peel celery and cut it into diamond-shaped pieces; Lily is broken and washed; Fried cashews for later use; \xd\ (2) Boil the water from the pan, add celery and medlar after the water boils, and take it out after scalding; Add a little hot oil to another pot, pour celery, lily and medlar, add salt, mushroom essence and a little water, stir fry a few times, thicken with a little water starch, and pour a few drops of sesame oil. \xd\ 5 stewed pumpkin with potato \xd\ Ingredients: potato, pumpkin, soybean protein, green pepper \xd\ Practice: \xd\ 1. Peel the potato and pumpkin and cut into pieces; Soak soybean protein in water until soft, squeeze out water, and cut into pieces; Cut the green pepper into sections. \xd\ 2. Put hot oil in the pan and saute shredded ginger. First, add potato pieces and stir fry for a few times, then add a little water, cover and stew for about five minutes. \xd\ 3. Add pumpkin and soybean protein, add soy sauce, salt and curry oil, stir well, add a proper amount of water again (not too much at a time, otherwise the food will lose its fragrance), cover the lid and continue stewing until the potatoes and pumpkin are cooked thoroughly (if you like rotten ones, cook them for more time, and add water if they are dried in the middle). Before taking out of the pot, put green and red peppers and water. \xd\\xd\ 6 Tofu of Toona sinensis \xd\ Ingredients: Tofu, Tofu sauce (specifically Tofu soaked in rapeseed oil, it doesn't seem to be sauce, so let's call it that for the time being), vegetarian oyster sauce \xd\ Practice: \xd\ 1. Slice Tofu, fry in a little oil until both sides are golden, and take it out and serve. \xd\ 2. Take another pot, pour Toona sinensis and rapeseed oil into the pot, add oyster sauce and a little water, and boil together to make Toona sinensis sauce. \xd\ 3. Pour the sauce on the fried tofu. \xd\\xd\ 7 Stir-fried soybean sprouts \xd\ Ingredients: soybean sprouts, a little coriander \xd\ Practice: \xd\ 1. Wash the bean sprouts, remove their small tails, blanch them in boiling water for half a minute, cool them, and control the moisture. Cut the coriander into sections for later use. \xd\ 2. Heat a little oil in the pan, saute Jiang Mo until fragrant, pour in bean sprouts, stir fry quickly, sprinkle a little water in the middle, season with salt and mushroom essence, take out the pan after the water is dried, and mix in coriander when serving. \xd\\xd\ 8 fragrant dried tofu \xd\ Raw materials: tofu, mushrooms, Lycium barbarum, ginger \xd\ Seasoning: dried pepper, peppercorns, cumin powder, curry powder, perilla, coriander \xd\ Practice: \xd\ 1. Cut tofu into small pieces and use oil. \xd\ 2. Heat the oil from the pan, add dried chili, pepper and tofu and stir fry. \xd\ 3. Add mushrooms, medlar and ginger slices, and add soy sauce, mushroom essence, cumin powder, curry powder, perilla leaves and a little water to stew. \xd\ 4. When the water is low, add coriander to the pan. \xd\\xd\ 9 Roasted eggplant with dried mushrooms \xd\ Ingredients: eggplant, dried mushrooms and red pepper \xd\ Practice: \xd\ 1. Cut the eggplant into strips with a width of 1cm and a length of 3cm, slightly squeeze out the water, fry in oil until soft, take out, and drain the oil; Boil the dried vegetables with water, wash them, and squeeze out the water; Shred red pepper. \xd\ 2. Heat oil from the pan, saute shredded ginger, add dried vegetables and red pepper, stir fry until the dried vegetables become soft, then pour in eggplant, pour in soy sauce, stew the eggplant and dried vegetables with soy sauce to make them tasty, and finally add mushroom essence to serve. \xd\\xd\ 1 Fried potato chips with mushrooms \xd\ Ingredients: potatoes (also called potatoes), mushrooms and green peppers \xd\ Practice: \xd\ 1. Cut the potatoes into slightly thick strips (which are easy to cook and fragrant); Cut mushrooms into thin slices; Shred green and red peppers. \xd\ 2. Heat a little oil in the pan, fry the potato chips until they are 7% or 8% ripe, add mushrooms and stir fry, and pour a little soy sauce and water at the same time. When they are almost ripe, add shredded green pepper and season with salt and mushroom essence. \xd\\xd\ 11 cashew corn kernels \xd\ Practice: \xd\ 1. Peel the kernels after the corn is cooked; Cucumber and carrot are diced with skin. \xd\ 2. Fry cashews slightly, and set aside after drying. \xd\ 3. Heat a little oil in the pan and saute Jiang Mo until it is 7-8% ripe, then add corn kernels, cashews and cucumber diced, and finally season with salt and mushroom essence. \xd\xd\ 12 salt and pepper tomato box \ xd \ Raw materials: eggplant, potatoes, mushrooms, water chestnut (also called water chestnut) and soybean protein \ xd \ Practice: \xd\ 1. Wash the eggplant, remove the pedicle, and cut it into thick slices (as shown below) Wash mushrooms and horseshoes and cut them into fine pieces; Soak soybean protein in soft water, squeeze dry and chop. \xd\ 2) Stir-fry mushrooms and soybean protein in oil, add mashed potatoes and water chestnut, and season with salt and mushroom essence. \xd\ 3. Put a proper amount of stuffing into the tomato box, as shown in figure xd \ 4. Prepare the batter: flour and raw flour in a ratio of 4: 1, add a little baking powder and a proper amount of water to make the batter. \xd\ 5. When the oil is heated to 6%, wrap the tomato box in batter, fry it in oil until it is slightly yellow, take it out, drain the oil, and dish it. \xd\ 6. When eating, you can sprinkle with salt and pepper, or pour your favorite juice on it. \xd\\xd\ 13 Fried Lily with Asparagus \xd\ Ingredients: fresh asparagus, lily, pumpkin, red pepper (don't put it if you don't like spicy food) \xd\ Practice: \xd\ 1. Cut asparagus and pumpkin into one-inch strips; Wash lily; Red pepper is cut into thin strips. \xd\ 2. Blanch asparagus and lily, and take them out as soon as you put them in boiling water, and put them in cold water (mainly intermittently). \xd\ 3. Heat oil from the pan, saute shredded ginger, stir-fry with pumpkin strips, and add a little water to cook slightly. When the pumpkin is eight-ripe, stir-fry with blanched asparagus, lily and red pepper, season with salt, sugar and mushroom essence, and then take out the pan. \xd\\xd\ 14 Chongqing Di San Xian \xd\ Ingredients: potato, eggplant and red pepper \xd\ Practice: 1. Cut potato and eggplant into hob blocks; Cut the red pepper into sections. 2. Remove the hot oil from the pan and fry the potatoes and eggplant until golden brown. 3. Add pepper, stir fry with fried potatoes and eggplant, and add lobster sauce, curry powder, pepper powder, soy sauce and mushroom essence to taste, and then serve. \xd\\xd\ 15 Stir-fried three-color vegetables \xd\ xd \ Ingredients: Zizania latifolia, purple broccoli and pepper \ xd \ Practice: \xd\ 1. Cut the water bamboo into pieces, purple broccoli and pepper \ xd. Stir-fry until the water bamboo is cooked, add pepper and purple broccoli, stir-fry a few times, season with salt and mushroom essence, stir well and then take out the pot. \xd\ Hint: \xd\ This dish needs to be fried crisp before it is refreshing. \xd\\xd\ 16 Braised chestnut \xd\ Ingredients: chestnut, water bamboo, soybean protein and red pepper \xd\ Practice: \xd\ 1. Cut each chestnut into a small mouth with a knife (just cut the chestnut skin), add water to the pot, add chestnuts, and boil the skin until soft. \xd\ 2, water bamboo cutting hob block; Soak soybean protein in water until soft, and squeeze out the water; Cut the red pepper into pieces. \xd\ 3. Chestnuts, soybean protein and water bamboo were fried separately for later use. \xd\ 4. Heat a little oil from the pan, saute shredded ginger, add red pepper and the above three materials in turn, add soy sauce, sugar and mushroom essence, add a proper amount of water, boil the water, simmer for about five minutes, and then take out the pan. \xd\xd\ 17 steamed white jade bergamot \ xd \ Ingredients: 1 piece of tofu, 4 Chinese cabbage leaves, 6 water chestnuts, 3 mushrooms, half a carrot and 2 celery \ xd \ Practice: \xd\ 1. Wash and blanch the Chinese cabbage leaves; Soak mushrooms in water until soft, and then cut into powder; Peel water chestnut and carrot respectively, wash and cut into powder; Mince celery for later use. \xd\ 2. Mud the tofu, add the chopped above materials, season with salt, mushroom essence and a little pepper, stir well, make the stuffing, and divide it into 4 equal parts. \xd\ 3. Take a piece of Chinese cabbage, spread a little powder on it, put the stuffing on the Chinese cabbage, wrap it up and put it on a plate (the plate should be greased in advance to avoid sticking) \xd\ 4. Put the prepared cabbage rolls together with the plate in a steamer for about 3 minutes, take them out, pour out the soup from the plate, and then pour it on the vegetable rolls with a little powder. \xd\xd\ 18 green pepper bean curd \ xd \ Ingredients: bean curd (also called oil bean curd), green pepper and dried pepper \ xd \ Practice: \xd\ 1. Wash the bought bean curd with water. If it is large, divide it into two parts. If it is small, use it directly. Cut green vegetables and peppers into pieces. \xd\ 2. Take hot oil out of the pan, add a few dried peppers and green peppers to stir fry, then add bean curd to stir fry for a few times, and then season with salt and mushroom essence, and then take out the pan. \xd\ Hint: \xd\ This dish can be left out at the end, and the color will look better, but it's not cooked this time. \xd\\xd\ 19 Sweet and sour bitter gourd \xd\ Ingredients: bitter gourd, red pepper \xd\ Practice: 1. Cut the bitter gourd into two halves, remove the seeds, wash it, cut it into thin slices, add a little salt and marinate it to remove water; Cut the red pepper into small pieces. 2, hot oil from the pot, pour in bitter gourd slices and stir-fry for 2 minutes with high heat, and then dish out. 3. Heat a little oil in another pan, add Jiang Mo and Chili, saute until fragrant, pour in fried bitter gourd slices, drizzle with a little soy sauce, salt, sugar and vinegar, stir-fry for 2 minutes with high heat, and then take out the pan. Reminder: Bitter gourd slices must be stir-fried with strong fire. About bitter gourd: 1. Although bitter gourd is bitter, it will not pass the bitterness to other dishes. 2. It has hypoglycemic effect and is an ideal dietotherapy food for diabetic patients. 3. Regular consumption can improve human immunity.