First, stir-fry loofah with green pepper, fungus and oyster sauce.

Composition:

350g of towel gourd, 20g of green pepper/kloc-0, 30g of auricularia auricula, 5g of garlic/kloc-0, one tablespoon of oil consumption, one teaspoon of salt, half a teaspoon of white sugar and one teaspoon of dried starch.

Exercise:

1. Wash loofah and green pepper, blanch black fungus and remove pedicels.

2, green and red peppers are seeded and cut into diamond-shaped pieces, black fungus is torn into small flowers, and garlic is sliced.

3, loofah peeled off the skin and cut the hob block.

4. Add a little oil to the pot and heat it to 50%. Add garlic slices and saute until fragrant, first add loofah, then add green pepper and black fungus.

5. Add oyster sauce, salt and sugar and stir fry quickly for half a minute.

6. Add appropriate amount of water to dry starch to make water starch, add it to the pot and stir quickly to get out of the pot.

Second, cold bean sprouts

Ingredients: 200g of soybean sprouts, 1 teaspoon of salt (for roasted bean sprouts), 3/4 teaspoon of salt (for cold salad), 1 teaspoon of minced garlic, 1 teaspoon of shallots (chopped), a little shredded pepper, 1/2 teaspoons of white sesame seeds.

Practice? ：

1, wash and drain the soybean sprouts. Put water and salt into the pot. After the water boils, add the bean sprouts. Chopsticks put bean sprouts in water and stir them up and down.

2, just a little hot, while the bean sprouts are still crisp, pick them up and put them in cold water (preferably ice water) for cooling.

3. Drain the water as soon as the bean sprouts are cold, then squeeze the water hard, and finally use kitchen paper towels to absorb the residual water on the surface.

4. Chop garlic and onion as much as possible.

5. Prepare a sealed box, put drained soybean sprouts, and add ingredients (minced garlic and salt) and mix well.

6. Then add sesame oil and chopped onion and stir. You can eat it immediately or cover it and put it in the refrigerator for one hour.

7. Before serving, put the bean sprouts into the dish, add shredded pepper and sprinkle sesame seeds to increase the flavor.

Third, tomato stew.

Composition:

2 tomatoes, 200g tenderloin, 1 carrot, salt and ginger.

Exercise:

1, choose two ripe tomatoes, wash and peel them.

2, tomatoes cut into small pieces, carrots washed and sliced, ginger cut into the end for later use.

3. Wash the pork and remove the fascia.

4. Slice tenderloin, add appropriate amount of water starch and salt, and marinate by hand for 10 minute, so that the meat slices can fully absorb water and become more tender and smooth.

5, put a small amount of oil in the pot, and then add the tomato slices and Jiang Mo, stir fry together.

6. Add a small bowl of water or broth and stew for 5 minutes.

7. Boil the water, cook the sliced meat and carrots, and add a little salt (no chicken powder, because it is very fresh).

8. Turn off the fire after 2 minutes of low heat, and the thick tomato juice will be ready. Sprinkle with chopped green onion.

Four, cold bean curd fungus

Ingredients: yuba, fungus, coriander, red pepper, garlic, soy sauce, balsamic vinegar and pepper, salt, Chili oil and sesame oil.

Exercise:

1, yuba and auricularia auricula are soaked in advance.

2. Prepare other raw materials.

3. Boil the yuba in boiling water with salt for two or three minutes.

4. Soak the cooked yuba in cold boiled water for a few minutes, and then drain the water for later use.

5. Boil the auricularia auricula in boiling water for a minute or two, and then take it out.

6. Put the blanched yuba and black fungus into a bowl and add the pressed garlic.

7. Add coriander and red pepper, and add some salt, pepper, soy sauce, balsamic vinegar, Chili oil and sesame oil to taste.

8. Mix well and serve.

5. Fried lettuce with shrimp

Ingredients: 15 chilled shrimp, 1 lettuce, 3 cloves of garlic, 2 peppers, proper amount of salt and water starch (half a spoonful of starch to 3 spoonfuls of water).

Exercise:

1. Thaw shrimps at room temperature, add a spoonful of cooking wine and a little salt to marinate 10 minute.

2, lettuce cut into strips, pepper cut into sections, garlic chopped.

3. Add oil to the wok. When the temperature reaches 30% to 40%, slide the shrimps until they change color.

4. Add minced garlic and pepper to the crude oil and stir-fry until fragrant. Add lettuce and stir well.

5. Add the smooth shrimps, add some salt, stir fry a little, and finally add water starch and stir well.