lazy food collection.

Hot and sour potatoes:

Slice potatoes, soak them in water, stir-fry dried chili and minced garlic in hot oil, take them out after 1 minutes, add 2 tablespoons of soy sauce and aged vinegar respectively, stir-fry until they are cut off, 1 tablespoon of oyster sauce and a little salt, stir-fry for 2 minutes, and sprinkle with onion segments and stir-fry evenly.

Stir-fried beef with sour and hot lotus root:

1. Prepare ingredients: ginger garlic, millet pepper, pickled pepper, string pepper, lotus root, beef, add half a spoonful of soy sauce, half a spoonful of soy sauce, a little salt, half a spoonful of chicken powder, half a spoonful of onion Jiang Shui, grab and mix evenly, add half a spoonful of starch to continue to grab and mix, and finally add a spoonful of oil, grab and marinate for five. 2. Slices of lotus root are soaked in salt water to prevent blackening, beef is marinated, hot oil is taken out of the pot, and it is poured and fried until it becomes discolored. 3. Heat oil from the pan, add ginger, garlic and pickled peppers to stir-fry until fragrant, add lotus root, stir-fry for a minute or two, then add beef and green and red peppers and stir-fry evenly. 4. Add a spoonful of white vinegar, a spoonful of soy sauce, half a spoon of chicken powder and a little salt, stir well and serve.

Pan-fried salmon:

Prepare salmon, add a spoonful of oil, evenly spread with a little salt, evenly sprinkle with pepper, marinate for 15 minutes, brush a layer of base oil in the pan, add salmon and fry until both sides are golden, which takes about two minutes. After frying, it can be served.

Fried meat with bamboo shoots:

Wash and remove bamboo shoots, stir-fry lean meat in oil, pour in millet pepper and minced garlic, stir-fry pickled peppers until fragrant, add half a spoonful of cooking wine, one spoonful of soy sauce, and pour in bamboo shoots and stir-fry. Add a spoonful of soy sauce, a spoonful of oyster sauce, a little salt and stir-fry to taste. Finally, pour in the onion and stir-fry for a few times.

okra:

1. Prepare ingredients: millet pepper, okra and garlic. 2. Seasoning juice: add half a spoonful of chicken powder, a little salt, three spoonfuls of steamed fish soy sauce, one spoonful of oyster sauce, half a bowl of water and half a spoonful of sesame oil, and stir well for later use. 3. Boil water, add a little salt and oil, pour in okra and scald for three minutes. 4. Remove the supercooled water for later use. 5. After cooling the okra, turn around and tail, and cut it in half for later use. 6. Take the hot oil out of the pot and pour in the garlic and stir-fry. 7. Pour the prepared juice to boil and turn off the fire. 8. Put the cut okra on the plate, pour in the fried juice and sprinkle with millet pepper.

Stir-fry the flower buds:

Stir well one spoonful of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce and half a spoonful of chicken powder. 1. Prepare ingredients: green pepper, onion, shredded ginger, garlic, and flower armor. 2. Take the hot oil out of the pot, pour in shredded ginger and garlic, and stir-fry until fragrant. 3. Add the green onion and green pepper and stir fry for one minute. 4. Pour in the flower nail and stir fry a few times, cover and simmer for one and a half minutes (about 9 seconds), open the cover and pour in the prepared juice and stir fry evenly. Finally, pour in water starch (one spoonful of starch to four spoonfuls of water), stir-fry evenly and serve.

Stir-fried chicken:

Prepare ingredients: Hangzhou pepper, millet pepper, ginger garlic, pickled pepper, and chopped chicken. 1. Heat oil in the pot, add ginger slices and stir-fry until fragrant, add chicken, a spoonful of cooking wine, a little salt and thirteen spices, stir-fry until the chicken is slightly yellow and the water is dry (stir-fry for about five minutes). 2. Add millet pepper and pickled garlic, add two spoons of soy sauce, one spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of chicken powder and half a spoonful of sugar, and stir-fry for two minutes to get the sauce flavor. 3. Add another spoonful of vinegar and stir-fry for two minutes to enhance fragrance. 4. Before taking out the pot, pour in the pepper, put some homemade pickled radish (no need to put it) and stir fry evenly.

Steamed fish:

1. Sauce juice: three spoonfuls of light soy sauce, one spoonful of aged vinegar and a little sugar, and stir well for later use. 2. Wash the yellow croaker, cut the knife and put the ginger. 3. Put the water in the pot into the yellow croaker, steam for eight minutes, turn off the fire and stew for two minutes. 4. Take out the yellow croaker, pour out the excess water, pour in the sauce, and add the shredded onion. 5. Hot oil in the pot. 6. pour it on the fish to stimulate the fragrance.