Stir-fried lettuce: Slice the side dish, add a sentence of salt blanching water 15 seconds, stir-fry onion, garlic and pepper until fragrant. Pour in the side dishes, stir fry a few times, add a little salt and add half a spoonful of chicken essence. Pour in a little permanent starch and stir-fry to collect juice, add a little sesame oil and stir-fry over high fire.

Baby dish with minced garlic: add minced garlic to the pot, stir-fry with 1 spoon oyster sauce, stir-fry until slightly burnt, take out the pot, add a little salt to a proper amount of water in the pot, boil with 1 spoon oil, add the baby dish, take out the vermicelli, pour the garlic on the dish, pour 2 spoons of seafood soy sauce and sprinkle with chopped green onion.

Pleurotus eryngii sauce: 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon white sugar, 1 tablespoon starch, and 1/2 bowl water. Change the knife of Pleurotus eryngii, fry Pleurotus eryngii in hot oil until both sides are golden and garlic is not fragrant. Boil the sauce and pour in Pleurotus eryngii.

Braised eggplant: 2 tablespoons of soy sauce, half a spoonful of soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce, a little salt, a little sugar, 1 tablespoon of starch, and half a bowl of water. Stir a spoonful of salt evenly, marinate for 10 minutes, wash with clear water to drain the water, stir a spoonful of starch evenly, add minced garlic in oil, pour in tomatoes and green peppers, stir-fry tomatoes to get juice, pour in eggplant and stir-fry, pour in the prepared sauce, and stir-fry until the soup is thick.

Garlic lettuce: Stir-fry garlic in hot oil, add a spoonful of soy sauce, a little salt and sugar, a spoonful of oyster sauce, and a little water to boil, then cook lettuce in boiling water, remove it and pour it on.

Crispy tofu: 3 tablespoons of soy sauce, 1 spoon of oyster sauce, 1 spoon of balsamic vinegar, 1 spoon of sugar, 1 spoon of starch, and mix well. Cut tofu into pieces, coat it with starch, wrap it in hot oil, fry until both sides are golden, take it out, leave oil in the pot, saute minced garlic, pour in sauce, cook until it bubbles, add fried tofu, stir fry evenly, sprinkle with sesame and chopped green onion, stir fry evenly, and collect juice.

Garlic broccoli: soak broccoli in salt water 10 minute, blanch for 1 minute, remove the clear water, stir-fry the minced garlic, add millet spicy, add a spoonful of soy sauce, a little salt chicken essence, pour 66 into a little water starch and stir-fry.

Stir-fried lentil horn: Boil lentil horn water for 3 minutes, take it out, and stir-fry garlic until it is fragrant, 1 spoon soy sauce, half a spoonful of vinegar, a little sugar+a little salt, and stir-fry evenly over high fire.

Lotus pond stir-fry: prepare sliced peas, fungus, lotus root and carrot, blanch the side dish 1 min, stir-fry onion and garlic until fragrant, pour in the side dish, add a spoonful of chicken essence, a little salt, pour in a little water starch, and stir-fry over high fire.