1. Hot squid. Ingredients: half a catty of squid rings or squid tentacles, 2 round green peppers, 1 onion, 2 tablespoons of barbecue sauce, 1 tablespoon of cumin, 1 small spoon of chili powder, a small handful of cooked sesame seeds, and appropriate amount of oil.

Method: Wash and cut the green pepper into cubes; peel and slice the onion; if the squid is frozen, defrost it in advance; add oil to the pot and stir-fry the onion until fragrant, add the green pepper and stir-fry together; keep the heat high and add the squid. Stir fry until the squid turns white. Don't fry too much; add barbecue sauce, cumin, and chili noodles and stir-fry evenly before serving. Don't forget to sprinkle a handful of cooked sesame seeds before serving.

2. Spicy tofu. Ingredients: 1 large piece of marinated tofu, 1 tablespoon of bean paste, 1 teaspoon of salt, 1 teaspoon of chicken essence, 1 teaspoon of sugar, 1 teaspoon of pepper powder, appropriate amount of chives, appropriate amount of rapeseed oil, 1 bowl of water.

Method: wash the tofu and cut it into pieces; put oil in the pot, add bean paste and stir-fry until red oil is produced, add various condiments and stir well; add a bowl of water and the soup will be ready ;Put the tofu in, don't flip it, keep simmering, shake the pot at any time, one side sticks to the pot; when the tofu is fragrant, it is ready to be taken out of the pot. After serving, sprinkle a handful of chopped green onions to make it more beautiful.

3. Potato Spicy: Ingredients: 2-3 potatoes, 3 round green peppers, 2 tsp salt, 1 tsp chicken essence, 1 tbsp light soy sauce, appropriate amount of oil.

Method: Wash the potatoes, peel them and slice them, soak them in water and wash them several times; wash the green peppers, remove the stems, seeds and slice them; put oil in the pot and fry the potato slices until soft; add the green peppers and stir them together Stir-fry for 2 minutes and add seasonings; remove from pan.

4. Stir-fried tripe. Ingredients: 1 carrot, 2 potatoes, 1 cucumber, appropriate amount of salt, appropriate amount of chicken essence, a little light soy sauce, appropriate amount of olive oil.

Method: Wash and dice all the vegetables; put oil in the pot, fry the diced carrots first, then add the diced potatoes. After they are soft, add the cucumber; add the condiments and stir well before serving.

5. Vinegar shredded potatoes. Ingredients: 2 potatoes, 2 tsp salt, 1 tsp chicken essence, 2 tbsp vinegar, 1 tbsp sugar, appropriate amount of olive oil. 1 spicy millet.

Method: Wash the potatoes, peel them, and cut them into shreds. Be sure to rinse them repeatedly to remove some of the starch so that they will not stick to the pan; put oil in the pan, add the shredded potatoes and stir-fry. Stir-fry, add condiments and stir-fry evenly; stir-fry until the shredded potatoes become transparent, then sprinkle on a handful of spicy millet, and serve.

6. Pork belly slices with green pepper. Ingredients: 6-8 green peppers, a piece of pork belly, an appropriate amount of cooking wine, a small spoonful of salt, a small spoonful of chicken essence, a small spoonful of light soy sauce, a tablespoon of dark soy sauce, and a little oil.

Method: Wash the green peppers and slice them; wash and slice the pork belly; put oil in the pot, stir-fry the pork belly until it changes color, add cooking wine to remove the fishy smell; add condiments and stir-fry evenly; stir-fry until the pork belly is fragrant. , then add green pepper, stir-fry for about 2 minutes and it is ready to serve. Do not fry the green pepper until it becomes mushy; the bibimbap will be too fragrant.

7. Vermicelli baby vegetables. Ingredients: 1 pack of baby cabbage, 1-2 small bundles of vermicelli, 2 tsp salt, 1 tsp chicken essence, 1 tsp light soy sauce, 1 tsp dark soy sauce, appropriate amount of oil.

Method: Soak the vermicelli in boiling water; wash and cut the baby cabbage into pieces; put oil in the pot, add the baby cabbage and fry until soft, add the soaked vermicelli and stir-fry together, and add seasonings at the same time; Stir-fry until all the flavors are absorbed and serve.

8. Spinach and tofu. Ingredients: A bundle of spinach, a piece of tofu, 2 tsp of salt, 1 tsp of chicken essence, appropriate amount of oil and appropriate amount of water.

Method: Wash the spinach and cut it into pieces. Boil it in boiling water, take it out and set aside; slice the tofu and fry it in a pan until both sides are golden; add it to the oil pan and stir-fry evenly, add seasonings and stir-fry until the flavor is infused.