Raw materials of cross-river tofu: 400g of water tofu; Mung bean150g; Onion 1 piece; 5 pieces of garlic; 6 millet peppers; 2 wild peppers; Yellow pepper 10; 5 slices of ginger; Fresh fragrant juice 1 teaspoon; Soy sauce 1 spoon; Lao Paiwang 1/2 tablespoons; Monosodium glutamate 1 teaspoon; Salt 1 teaspoon; 200ml pickled pepper water 1 main materials and seasonings are ready; Cut tofu into four cubes, and wash mung beans to drain water; Onion, garlic and pickled ginger are cut into thin slices, wild pepper, millet pepper, yellow pepper and garlic are cut into granules, and Xianglai is cut into sections for reservation. 2. Turn on the switch power supply and press the "Spicy Dry Pan Stir-fry" button. When the pan oil is hot, stir-fry onion, garlic, pickled ginger, wild pepper, millet pepper, yellow pepper and garlic (onion leaves1/3); Then pour in pickled pepper water; Pour in fresh fragrant juice, soy sauce, soy sauce and salt. 3 pour in water, tofu and green beans and stir well; Cover and cook for 5min；; Boil until the mung beans are soft and the tofu is colored and tasty; Add vanilla, onion and chicken and cook for a while.

Raw materials of sliced peppers: shredded peppers, shredded pork, sliced ginger, Dongru, pepper, hot sauce, soy sauce, tapioca starch; Practice 1. Add soy sauce to the meat slices and grab them evenly; 2. When the oil is 70% hot, put the sliced meat and ginger in the pan at the same time and saute. Add shredded red pepper to the sliced meat and stir well.

Raw materials for sauteed beef with onion: 500g beef, 2 shallots, a little garlic, soy sauce, salt, white pepper, sesame oil, cassava starch, egg white, rice wine, soy sauce, vegetable oil method 1. Wash and shred beef and mutton, put them into a plate, put them into an egg white, rice wine, soy sauce, stir and marinate for 10 minutes, and add cassava starch and vegetable oil. Slice shallots, and mash garlic for later use. 2. Put appropriate vegetable oil into the pot, and after the oil is burned, add half of Dongru and garlic to saute. 3. Add the shredded beef, stir-fry until the shredded beef fades, then pour in the remaining Dongru, soy sauce, salt, white pepper and sesame oil and stir-fry for one minute, and you can go out.