The first garlic scrambled eggs

Necessary ingredients: 1 handful of garlic, 2 raw eggs, cooking oil, light soy sauce, salt. Method: 1. Wash and drain the garlic. Reserve and prepare 2 eggs; 2 eggs are smashed into a bowl and sprinkled, and the garlic is cut into sections; 3. After the vegetable oil is heated in the pot, put the egg liquid into the pot, fry and scoop out; 4. Use scrambled eggs Stir-fry the garlic sprouts in the remaining oil until they become wilted; 5. Add light soy sauce to adjust the color; 6. Pour in the egg cubes, season with salt, stir well and remove from the pan. It tastes so delicious that you won’t get tired of it all year round. It’s simple and easy to learn. The second course of stir-fried sweet potato vermicelli with minced meat

Necessary ingredients: 1 small handful of sweet potato vermicelli, half a small plate of meat filling, peas, bell pepper, light soy sauce, salt, minced ginger, rice wine, salt, cooking oil Method : 1 The food is ready, and the sweet potato vermicelli must be the thin kind; 2. Put the sweet potato vermicelli into a pot with cold water, bring to a boil, and then put it into a basin of cold water. If it is too cold, pick it up and drain it, and then pour the peas into the water; 3 Cut the bell pepper into small pieces and put them together with the lentils. Add light soy sauce, rice wine, and minced ginger to the dumpling filling. Stir in it. Add in corn flour and mix well and set aside. 4. Put the sweet potato vermicelli into a large plate, add light soy sauce and stir to color. 5. Put in the pot Heat the vegetable oil, pour in the dumpling filling and stir-fry until the color turns into minced meat; 6. Pour in the sweet potato vermicelli, bell pepper and peas, add salt and stir-fry until red, stir-fry for a couple of times, then turn off the heat and take up the pot. It tastes so delicious that you won’t get tired of it all year round. It’s simple and easy to learn. The third course of stir-fried meat with lettuce and fungus

Food: 1 small handful of tender lettuce, 1 piece of 3 fat 7 lean pork, half a handful of dried fungus. Method: 1. The raw pork used this time is slightly fat. Cut into slices, add ginger, garlic, rice wine, light soy sauce and tapioca starch and stir. Soak the fungus in water, pick it up and wash it. 2. Heat vegetable oil in the pot, pour in the meat and stir-fry until the meat turns red and loses color. The vegetable juice in the pot turns from muddy to clear. 3. Pour in the chopped into small pieces. Stir-fry the lettuce segments until the lettuce is broken, pour in the black fungus, add salt, and stir-fry until the black fungus is broken, turn off the heat and take up the pot. It tastes so delicious that you won’t get tired of it all year round. It’s simple and easy to learn.