Ingredients for bergamot cabbage: 500 grams of cabbage, 15 grams of red pepper, appropriate amounts of salt, chicken powder, oyster sauce, light soy sauce, and stock. Method: 1. Wash the cabbage and cut off the roots, break off the young leaves of the cabbage, and cut the leaves into small pieces.

Cut into long strips; wash and cut the red pepper into cubes.

2. Add water to the pot and bring to a boil, pour in cooking oil, then add salt and chicken powder, mix well, then add cabbage and blanch for about 2 minutes until cooked. Remove the blanched cabbage, drain and put it on a plate.

spare.

3. Heat up the oil in another pan, pour in the stock, then add salt, oyster sauce, chicken powder and light soy sauce to taste, then add the chili flakes and stir well.

4. Pour it over the cabbage on the plate and serve.

Ingredients: 300 grams of tofu, 50 grams of minced meat, appropriate amounts of pepper and minced ginger, 3 grams of salt, appropriate amounts of MSG, chili oil, and sesame oil.

Method: 1. Wash the tofu and cut into small cubes; marinate the minced meat with a little salt, cooking wine, and minced ginger for a while; wash the peppers and cut into rings.

2. Heat the oil in the wok, stir-fry the pepper until fragrant, add the minced meat and stir-fry until cooked, then scoop up.

3. Heat the oil in the wok, add the tofu cubes and fry until both sides are crispy and brown. Add salt, MSG and chili oil to taste. Add an appropriate amount of water and bring to a boil. Add the minced meat, drizzle with sesame oil, mix well and serve.

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Low-fat vegetable salad ingredients: carrots, lean meat or chicken, corn, beans, salt, ginger, cornstarch.

Method: 1. Cut the ingredients into cubes, including the meat, then add some oil, salt, and a little cornstarch to the meat, mix it, and set aside.

2. Add oil to the pot, a little salt and ginger, then add the meat and stir-fry until the meat changes color, then add the carrots and stir-fry, then add the beans, stir-fry also, and then add the corn.

3. Add some water to cover the pot, wait until all the ingredients change color, then add some salt according to taste, stir-fry and serve.

Ingredients for Laoganma's fried dried squid: 2 tablespoons of Laoganma (3 tablespoons if you like spicy food), 3-5 taels of dried squid (depending on the number of people eating at home), 0.5 tablespoons of sugar (optional), appropriate amount of shredded ginger, appropriate amount of sesame seeds (optional)

Add) Method: 1. Soak the dried squid in boiling water for 1 hour, at least 30 minutes.

(I forgot to take a photo of the soaking picture~) 2. After soaking, wash and cut into shreds. If you like it chewy, you can cut it slightly thicker. It should be as thick as fried potato shreds. If you don’t like the texture, it will be too chewy.

You can also cut it finer.