1. Ingredients for stir-fried celery with cashew nuts and lilies: 1. 3 grams of salt.

2. A little chicken powder.

3. 5 grams of green onions.

4. 15 grams of water starch.

5. Appropriate amount of vegetable oil.

Method: 1. Soak the lilies for half a day in advance, select the lilies, select the black parts or trim them with scissors.

2. Wash the celery, peel off the edges of the skin with a grater, and cut into sections diagonally.

3. Boil water in a pot, add celery, blanch for 1 minute, take out and cool.

4. Heat a pot, pour vegetable oil, and fry cashew nuts over medium-low heat until golden brown; heat another pot, pour oil, add chopped green onion and saute until fragrant, add blanched celery.

5. Add lily, stir-fried cashews, and salt.

6. After stir-frying, add the prepared water starch, stir-fry until the surface of the celery is evenly coated with crystal clear juice, add an appropriate amount of chicken powder, and serve.

2. Ingredients for dry pot cauliflower: 500 grams of cauliflower, 100 grams of pork belly, 2 red peppers, 1.5 teaspoons of salt, 2 tablespoons of soy sauce, 4 slices of ginger, 2 cloves of garlic Method: 1. Rinse the cauliflower and cut it along the handle with a knife

Cut into small florets, soak in light salt water for 10 minutes, rinse and dry thoroughly. 2. Slice pork belly, add a spoonful of soy sauce, cut red pepper into rings, slice ginger, pat garlic and cut into small pieces. 3. Add pork belly to the pot and add ginger.

, slowly stir-fry the oil over low heat, push the meat to one side 4. Turn on the high heat, pour in the cauliflower, wait for 30 seconds and then stir-fry a few times, cover the pot, adjust the heat to medium and bake for 30 seconds. At this time, you can watch

The cauliflower heads are a little burnt when they come out. 5. Add the red pepper and chopped garlic, stir well and then add a spoonful of soy sauce and stir well. Add a small spoonful of salt before putting it in the pot and stir well.

3. Ingredients for vinegar cabbage: cabbage, garlic, onion, ginger, light soy sauce, vinegar, salt, sugar, pepper, dried red pepper, sesame oil Method: 1. Prepare the ingredients and cut the cabbage into thin slices with an oblique blade.

2. Add the sliced ??cabbage and leaves separately.

3. Add salt, sugar, light soy sauce, vinegar starch and a little water and mix thoroughly and set aside.

4. Heat cooking oil in a pot, add Sichuan peppercorns and stir-fry until fragrant, then remove.

Then add dry red pepper segments and stir-fry briefly.

5. Add onion, ginger and garlic and stir-fry until fragrant, then add cabbage and stir-fry.

6. Stir-fry until the cabbage becomes soft, then add the cabbage leaves.

7. Stir-fry quickly until the vegetables are soft and add the juice to the bowl.

8. Wrap the soup evenly on the vegetable side.

4. Hot and sour potato shreds Ingredients: 1. 2 potatoes.

2. 1 red pepper.

3. 2 spoons of salt.

4. 2 spoons of vinegar.

5. Appropriate amount of green onions.

6. Appropriate amount of ginger.

7. Appropriate amount of garlic.

8. Appropriate amount of pepper.

9. Appropriate amount of chili pepper.

Method: 1. Wash and peel the potatoes.

2. First cut the potatoes into large and neat slices. This is the key to cutting even shreds.

3. Cut the potato slices into thin strips.

4. Soak the cut potato shreds in water to remove the starch (the fried potato shreds will be refreshing and not sticky).

5. Chop the green onion, cut the pepper into small pieces (remove the seeds), mince the garlic, shred the red pepper, and mince the ginger.

6. Put oil in the pot, add Sichuan peppercorns and stir-fry until fragrant.

7. Take out the fried peppercorns and set aside.

8. Add onion, ginger, minced garlic, and chili pepper segments into the pot and stir-fry until fragrant.

9. Add soaked shredded potatoes.

10. Stir-fry shredded potatoes and add vinegar to cook until fragrant.

11. Add appropriate amount of salt to taste.

12. Add shredded red pepper and stir-fry evenly.

13. Finally add minced garlic to enhance the flavor.

14. Stir well and serve.

5. Fish-flavored eggplant main ingredients: 1. Eggplant.

2. Green pepper.

3. Minced garlic.

4. Minced green onion.

5. Ginger powder.

Accessories: 1. Pixian hot sauce.

2. Vinegar.

3. Soy sauce.

4. Sugar.

5. Starch.

6. Cooking wine.

Method: 1. Wash the eggplant and peel off the skin.

Cut the eggplant into the desired shape.

2. Sprinkle a spoonful of salt on the eggplant.

3. Stir the salt and diced eggplant evenly.

Wait for half an hour and then squeeze out the oozing water with your hands.

4. Chop the onion and ginger into mince, divide it into two halves, use half for the pot, and put the other half into the fish sauce later.

5. Put all the ingredients for the fish flavor sauce (1 spoon of vinegar, 1/2 spoon of soy sauce, 1/2 spoon of sugar, 1/2 spoon of starch, and 1 spoon of cooking wine) in a small bowl and set aside.

6. Clap a few cloves of garlic and chop into pieces.

Cut green pepper into cubes.

7. Heat the pot. When the pot is not hot, pour an appropriate amount of oil.

When the oil is 50% hot, add Pixian hot sauce and stir-fry at low temperature to produce red oil.

The oil temperature must not be too high otherwise the Pixian chili sauce will burn.

8. After the Pixian chili sauce becomes red oil, add the minced ginger and green onion to the pan. Stir-fry until fragrant and then add the processed eggplant.

9. Stir-fry for three to four minutes and then add green pepper.

10. After adding the green pepper, pour in the previously prepared fish sauce and stir-fry for a while.

11. Add minced garlic before serving.

6. Kung Pao Chicken Ingredients: 1. 225 grams of chicken breast, 2. 50 grams of peanuts.

Accessories: 1. 45 grams of green onions, 2. 10 grams of ginger.