Ingredients: cauliflower 250g, bacon100g, and small red pepper 50g.

Seasoning: minced garlic, coriander segments, sweet and spicy sauce, soy sauce and salt.

Exercise:

1. Wash cauliflower, break it into small flowers and blanch it for later use. Bacon slices. Chop the little red pepper.

2. Heat oil in a pot, add minced garlic and minced red pepper and stir-fry until fragrant, add cauliflower, add salt, soy sauce and sweet and spicy sauce and stir well.

3. Teppanyaki is hot, add bacon and stir-fry until oil, then add cauliflower and stir-fry, sprinkle with coriander, and serve.

Second, tomato eel soup

Ingredients: eel meat100g, tomato 30g.

Seasoning: onion, ginger, pepper, sesame oil, cooking wine, salt.

Exercise:

1. Wash the eel meat, cut it into sections, blanch it in a boiling water pot, drain the water and flow eastward. Wash tomatoes, remove pedicels, blanch with boiling water, peel and cut into pieces for later use.

2. Heat the oil in the pot to 50% heat, add the eel to stir fry, add the ginger slices and onion slices to stir fry, pour the cooking wine and water, boil over high fire, and skim off the floating foam. Pour the soup into a casserole, add some salt to taste, add tomatoes, cook over medium heat until the soup is milky white, then sprinkle with pepper and pour in sesame oil.

Third, stir-fried vegetarian chicken with celery.

Ingredients: coriander 100g, vegetarian chicken 250g, coriander segment 25g Seasoning: Seasoning: onion, ginger, soy sauce, salt, monosodium glutamate, salad oil in proper amount: 1. Vegetarian chicken slices; Wash coriander and cut into sections.

2. Heat the oil in the wok, add ginger and onion and stir-fry until fragrant, add vegetarian chicken slices, soy sauce, salt and monosodium glutamate and stir-fry until tasty. Put the coriander in a quick wok and sprinkle with coriander.

Fourth, mushrooms and vegetables.

Raw materials: Chinese cabbage 500g, water-borne mushrooms 100g.

Seasoning: salad oil, vegetarian soup, water starch, salt and monosodium glutamate.

Practice: 1. Wash the small vegetables and cut them into sections; Wash the mushrooms, and the big mushrooms will be split in two.

2. Put the pot on the fire, add appropriate amount of water to boil, put the small vegetables and mushrooms into the boiling water, and pour them into the colander to drain the water. 3. Heat the wok with oil. First, stir-fry the vegetables and mushrooms, then add salt and monosodium glutamate, add vegetarian soup and cook for 2 minutes, and then thicken with water and starch to serve.

Five, Mapo tofu

Ingredients: 500g of tofu, 50g of minced beef10g, 5g of green garlic.

Seasoning: 50g of bean paste, 5g of douchi 15g, 5g of chilli powder, 20g of onion, ginger and garlic powder 10g, 20g of clear soup, 2g of salt, 2g of cooking wine, 2g of monosodium glutamate, 10g of water starch 10g, 5g of pepper oil and a proper amount of salad oil.

How to do it:

1. Dice tofu, blanch, control drying, sprinkle with salt and marinate slightly; Urban green belt

Dice the seedlings and fry until cooked.

2. Leave the bottom oil in the pot and heat it. Add the minced beef and fry it dry. Adding bean paste, fermented soybean, chili powder, onion, ginger and garlic,

Add tofu, clear soup, salt, cooking wine, simmer, and put.

Monosodium glutamate, thicken and plate, sprinkle with green garlic and pepper oil.

Do it.