Exercise:

1, peeled and shredded water bamboo. Shred green pepper and red pepper, and chop garlic, onion and ginger.

2, put the right amount of water in the pot to boil, put the water bamboo into it, simmer for two minutes, pick up and drain.

3, hot pot cold oil, burn the oil to 70% heat, add onions, ginger and garlic. Add water bamboo and stir-fry, then add green pepper and stir-fry for one minute.

4. Add salt, a little soy sauce, white pepper and chicken essence to taste and stir well.

Sauté ed cabbage with double mushrooms

Ingredients: Lentinus edodes 1 50g, Pleurotus eryngii 1 50g, Chinese cabbage 500g, proper amount of oil and salt, onion 1 piece, ginger 1 piece, garlic 2 cloves, oyster sauce1spoon, sugar/kloc-0.

Exercise:

1. Prepare the required materials, remove the old leaves of Chinese cabbage, wash them, cut off the roots of mushrooms and wash them.

2. Cut off the roots of Pleurotus eryngii, rinse, cut the mushrooms into strips for later use, cut off the roots of Chinese cabbage and cut them into inches, cut the onions into chopped green onions, chop the ginger and slice the garlic.

3. Heat the pan with oil, add chopped green onion, Jiang Mo and garlic slices, stir-fry until fragrant, add mushrooms and Pleurotus eryngii, stir-fry until fragrant, stir-fry until water is removed, stew for 1-2 minutes, and stew the mushrooms until cooked.

4. Stir-fry the Chinese cabbage on fire. Stir-fry the Chinese cabbage until it turns dark green. Add oyster sauce and a little salt. Oyster sauce tastes salty and light. You can stir fry quickly and evenly without putting salt. Turn off the fire and bring it out. A plate of light and delicious dishes is ready.

Bean sprouts mixed with gluten

Ingredients: a piece of gluten, bean sprouts, carrots, spinach and green peppers.

Ingredients: minced garlic, chives and Chili oil.

working methods

1. Dice the gluten, and blanch the bean sprouts and spinach leaves with boiling water respectively.

Shredded carrots and diced green peppers.

2. Put all the ingredients in a big bowl.

3. Take a small bowl and mix chopped shallots, garlic, soy sauce, balsamic vinegar, salt, a little sugar, chicken essence and sesame oil into juice.

4. When eating, pour the seasoning juice on the bean sprout gluten and mix well to eat. It's a very good appetizer!

Fried dried bean curd with leek

Ingredients: leek moss 1 piece, dried bean curd 1 piece, red pepper 1/2 piece, 2 pieces of ginger, salt 1 teaspoon, high fresh soy sauce 1/2 teaspoons, peanut oil.

Exercise:

1. Wash leek moss, and cut it into inches by old terrier.

2. Rinse both sides of the dried bean curd with warm water and shred. Wash the colored peppers, remove the seeds and shred the ginger.

3. Put proper amount of peanut oil in the pot. When the oil is warm, stir-fry the shredded ginger until the shredded ginger is brown.

4. Add the shredded dried beans and stir-fry for 2 minutes.

5. Add leek moss and shredded colored pepper, add salt, and stir-fry evenly over high fire.

6. Add a little fresh soy sauce before cooking, stir fry evenly and cook immediately.