Fried eggs with cabbage vermicelli

Ingredients: half a cabbage, a handful of vermicelli, half a carrot, two soy sauce eggs, salt and oyster sauce.

Step 1: Clean all the ingredients, soak the vermicelli in advance, remove the hard stems from the cabbage, and shred the carrots for later use.

Step 2: put the oil in the pot, heat it to 80%, pour in the egg liquid, break it up with chopsticks and remove it for later use.

Step 3: Stir-fry shredded carrots, pour shredded Chinese cabbage, stir-fry evenly with a shovel, and stir-fry until shredded Chinese cabbage becomes soft and broken.

Step 4: Stir well, then pour in the soaked rice flour, stir well with a shovel and stir well together. Add edible salt, soy sauce and oyster sauce, stir well, and don't add water (nagging: rice noodles will come out after soaking)

Step 5: Pour in the scrambled eggs before cooking, and stir them evenly before cooking.

Second course: shredded potatoes with green peppers.

Shredded potatoes with green pepper

Ingredients: 400g shredded potato, 50g green pepper, 3g garlic, 5g onion, salt, vinegar and oil.

Step 1: After the wok is dried, pour in cooking oil and heat it to 70%. Add chopped green onion and stir-fry for three or four seconds.

Step 2: Pour in shredded potatoes and chilies, then turn over the fire quickly 1 min.

Step 3: Then add salt and vinegar respectively and continue to stir fry quickly.

The third way: stir-fried bean sprouts with leeks.

chinese chive fried bean sprouts

Ingredients: 250g mung bean sprouts, leek 1 bar, millet spicy 1 root, proper amount of white vinegar, garlic and salt.

Step 1: Clean leek, cut into small pieces, slice garlic and dice millet.

Step 2: Don't pour the right amount of water into the pot to boil, add half a spoonful of oil and half a spoonful of salt and stir well, then pour the bean sprouts into the water for 2 seconds, and scoop up the supercooled water for later use.

Step 3: pour a little cooking oil into the pot, add garlic slices and millet pepper and stir-fry until fragrant.

Step 4: Add mung bean sprouts and leeks, stir-fry quickly for 1 min, and the leeks will be cooked when heated. Don't fry for too long.

Step 5: put a spoonful of white vinegar and a spoonful of salt, then pour in a little sesame oil, stir-fry evenly and then take out the pot.

Number four: Flammulina velutipes with garlic

Ingredients: Flammulina velutipes 1 a handful, minced garlic, millet spicy 1 piece, chopped green onion, soy sauce, salt, cooking oil, sugar and oyster sauce.

Step 1: Cut off the root of Flammulina velutipes, clean it, drain the water, put Flammulina velutipes on a plate, chop garlic and millet spicy, and chop chopped green onion for later use.

Step 2: Prepare garlic sauce, put it in a medium heat pan, pour in proper amount of cooking oil, then pour in garlic and millet, stir-fry until fragrant, add proper amount of soy sauce, salt and a drop of oyster sauce, mix well and turn off the heat, and the garlic sauce will be ready. (Friends who don't like spicy food can also omit Xiaomi spicy food. )

Step 3: Pour the garlic sauce directly on the washed Flammulina velutipes, boil it, steam it for 6-8 minutes, take it out, evaporate the water, pour the juice back into the pot, add fresh soy sauce and sugar to the juice, adjust the taste, and then pour it back into the Flammulina velutipes plate, and finally sprinkle with chopped green onion. It's finished, especially cooking, and the ingredients and practices are also very simple.

The fifth way: cold Flammulina velutipes

Ingredients: 300g of Flammulina velutipes, shredded cucumber, 3 parsley, millet 1 (more if you can eat spicy food), garlic, sauce: 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, a little sugar, salt and cooked peanuts.

Step 1: cut off the root of Flammulina velutipes and clean it, shred cucumber and millet, cut coriander into sections and chop garlic for later use.

Step 2: Boil the boiling water in the pot, add the Flammulina velutipes to boil, and then pass the cold water.

Step 3: Squeeze the Flammulina velutipes into a plate, and then pour in the sauce prepared in advance.

Step 4: Then add shredded cucumber, millet and garlic, pour hot oil into the pan, add coriander and peanuts and mix well.

Number six: Fried spinach.

Fried spinach

Ingredients: water spinach 1 serving, a little garlic, proper amount of cooking oil, salt 1 spoon.

Step 1: Wash the water spinach, preheat the oil in the pot, and add garlic to stir fry.

Step 2: Add spinach and stir fry, add a spoonful of salt and stir fry for two minutes.

Seventh Road: Fish-flavored Flammulina velutipes

Ingredients: 300g of Flammulina velutipes, 5 auricularia auricula, half carrot, 2 teaspoons of balsamic vinegar, 2 teaspoons of soy sauce, garlic, onion, starch, 1 teaspoon of sugar and 2 teaspoons of balsamic vinegar.

Step 1: Cut the soaked fungus, carrot and garlic into shreds.

Step 2: First, remove the roots of Flammulina velutipes, break them into small flowers, and clean them in clean water. When cold water is blanched, adding some salt to the water can make Flammulina velutipes more tasty. Then, cool them immediately after blanching, so that they will have a crispy taste. This 1 step is very important.

Step 3: Mix the fish sauce and mix the soy sauce, balsamic vinegar, sugar, starch and water evenly.

Step 4: Heat oil from the pan, saute minced garlic, pour shredded carrots and fungus, and stir-fry for three minutes.

Step 5: Immediately pour in Flammulina velutipes, stir-fry the sauce evenly, then collect the juice over high fire, and add the onion before taking out.

The eighth way: cold lotus root slices

Cold lotus root slices

Ingredients: lotus root, coriander, shallot, salt, sugar, white vinegar, two red peppers and corn oil.

Step 1: Wash lotus root, peel it, cut it into thin slices, soak it in clear water, and wash shallots and parsley.

Step 2: Cut the parsley and shallots into small pieces, and break the red pepper into small pieces.

Step 3: Put the lotus root slices into a boiling pot, blanch them and take them out. Put them in cold water to keep them crisp and tender.

Step 4: control the moisture, add appropriate amount of salt, sugar and vinegar, mix well and season, and add coriander, shallot and red pepper.

Step 5: The oil in the pot is hot, and when the oil slightly smokes, it falls on it.

Ninth: Spicy Flammulina velutipes

Ingredients: 400g of Flammulina velutipes, 2 tablespoons of Pixian bean paste, salt 1 teaspoon, soy sauce 1 teaspoon, sugar 1 teaspoon, proper amount of edible oil and a bowl of clear water.

Step 1: cut off the root of Flammulina velutipes, clean it and control the moisture, put a proper amount of cooking oil in the pot to heat it, and add Pixian bean paste to stir-fry until fragrant.

Step 2: Add a spoonful of soy sauce, a spoonful of sugar, a spoonful of salt and a bowl of water to boil, not too much water.

Step 3: Add Flammulina velutipes after the pot is boiled. It doesn't matter if you fail. After a while, Flammulina velutipes will soften and come out of the water.

Step 4: Boil again. After the Flammulina velutipes become soft, taste salty and light. When it becomes weak, you can add some salt and serve it on a plate. Spicy and enjoyable, super delicious.

The tenth way: leek eggs

Step 1: Prepare ingredients, a handful of leeks, 5 eggs, appropriate amount of salt, clean leeks, chop them up for later use, and put 4 eggs into a larger bowl.

Step 2: Add the right amount of salt to the eggs in the bowl and break them up, then chop up the leeks and stir them evenly. Add oil to the pot, pour in the mixture of eggs and leeks, don't stir fry at first, stir fry with a shovel after the bottom solidifies, and stir fry until all are cooked and caked. In a few simple steps, a plate of delicious scrambled eggs with leeks will be ready in a few minutes.

Eleventh: sweet pepper, pea and shrimp.

Step 1: Prepare ingredients: 300g of shrimp, peas, half a bell pepper, starch, ginger slices, soy sauce, salt and cooking oil.

Step 2: Take the shrimps out from the back, dry them with paper, put them in a bowl, add half a spoonful of salt, ginger slices and half a spoonful of starch, stir well, and marinate for 15 minutes. (Hint: The purpose of adding starch is to make shrimp taste smoother.)

Step 3: pea pods fished out the peas, boiled them in water, blanched them for 3 minutes, and added a little salt and a few drops of cooking oil to make them look greener when blanched. Blanch peas for 3 minutes, then take them out and cool them in cold water. (Tip: After blanching, cool the peas in cold water, so that the peas will not turn yellow and keep their fresh and tender taste. )

Step 4: Cut the sweet pepper into small pieces and put them with peas for later use, so as not to worry. Pour the vegetable oil into the pot. When the oil temperature reaches 50%, pour in the processed shrimps and stir fry until the color changes slightly.

Step 5: Immediately add peas and sweet peppers, stir-fry for 30 seconds, add appropriate amount of water and cook for 20 seconds. Add soy sauce, proper amount of salt to taste and water starch to thicken before taking out.

Twelfth place: Flammulina velutipes bean skin roll

Ingredients: Flammulina velutipes 300g, tofu skin 1 piece, garlic, toothpicks 12, 2 tablespoons of soy sauce, half a spoon of soy sauce, oyster sauce 1 spoon, sugar, salt and starch.

Step 1: First, remove the root of Flammulina velutipes, break it into small flowers, clean it in clean water, put the bean curd skin in the pot with cold water, add a spoonful of salt, boil it, time it for 2 minutes, and then turn off the fire. The purpose of blanching is to remove the beany smell of tofu skin, and at the same time, the cooked tofu skin is more flexible and convenient for post-production.

Step 2: Mix the sauce, soy sauce, soy sauce, oyster sauce, sugar, salt and half a bowl of water. Take a pinch of Flammulina velutipes, wrap it tightly with tofu bag, and then insert a toothpick in the middle to fix it, so that it is not easy to spread when turning over.

Step 3: Heat the oil in the pot, pour in garlic to make it fragrant, put it in the bean curd skin Flammulina velutipes roll and fry it slowly until the edge of the bean skin is slightly burnt, then turn over and fry the other side until both sides of the bean curd skin Flammulina velutipes roll are golden yellow.

Step 4: Add the sauce prepared in advance to the fried bean skin roll, bring it to a boil with high fire, add starch water, and simmer until the juice is collected.

Step 5: Serve on a plate and sprinkle with chopped green onion before eating. Flammulina velutipes is rich in amino acids and crude fiber. Bean curd skin is fried and crispy. Flammulina velutipes is refreshing. Try this simple method.

Thirteenth: sweet and sour poached eggs

Sweet and sour poached eggs

Ingredients: 6 eggs, 1 teaspoon soy sauce, half teaspoon soy sauce, 1 teaspoon tomato sauce, 1 teaspoon aged vinegar, 1 teaspoon white sugar, 1 teaspoon corn starch, appropriate amount of water, appropriate amount of chopped green onion and appropriate amount of minced garlic.

Step 1: Boil the oil, put the eggs in the pot, remember to beat them in, fry them until brown, turn them over for about 2 minutes, and then weigh them for later use.

Step 2: Start seasoning juice: light soy sauce, light soy sauce, tomato sauce, aged vinegar, a spoonful of sugar, 1 corn starch and appropriate amount of water, and mix well for later use.

Step 3: put oil in the pot, add appropriate amount of minced garlic and smell it.

Step 4: Pour in the prepared sauce and bring it to a boil. When the soup in the pot bubbles, pour the poached egg into the pot to ensure that it can absorb the soup evenly. Reduce the heat and cook slowly until the soup is thick. Sprinkle a little chopped green onion before taking it out.

The fourteenth way: fried yuba with black fungus

Fried yuba with auricularia auricula

Ingredients: 3 yuba, 5 fungus, half red pepper, soy sauce, salt and cooking wine.

Step 1: Soak the fungus in warm water, remove the roots and wash it, soak the yuba in warm water until soft, slice the red pepper, slice the onion and garlic, and shred the ginger.

Step 2: put oil in the wok, add onion, ginger and garlic and stir-fry the fungus for two or three minutes.

Step 3: add yuba and red pepper, stir well, add salt and delicious juice, and stir well with cooking wine.

Step 4: add half a bowl of water, collect the juice with high fire, hook in the thin sauce and stir well, then take it out of the pot.