Ingredients: peas, cucumber, white dried tofu, mushrooms, colored peppers, carrots, water starch, salt, sesame oil.

Soak the mushrooms, wash and dice the ingredients except peas.

Blanch the peas for 1 minute in a pot of boiling water. Add the carrots and mushrooms to the hot oil and sauté well.

Then pour in the water for the mushrooms and simmer for 2 minutes, then pour in the peas, cucumber and colored peppers.

Add a pinch of salt and stir-fry well, then pour in the appropriate amount of water starch, and wait until the soup thickens with a drop of sesame oil can be.

2, sauce burst chicken

Instruments: 300 grams of chicken breast, 1 cucumber, 20 grams of sweet flour sauce, 15 grams of dry soy sauce, sugar, garlic, 20 ml of water, cooking wine, cornstarch, sesame oil moderate.

Wash the chicken breast, cut into small dices and pour into the appropriate amount of cooking wine and starch mix well marinated for a while. The cucumber is also cut into similar dices.

In a small bowl, add the sweet noodle sauce, dry soy sauce, sugar, and water, and stir into the sauce.

Heat a little oil in a frying pan, then stir-fry the diced chicken for 2 minutes, until browned.

Then pour in the sauce, stir-fry evenly, then pour in the cucumber diced, stir-fry evenly after a few drops of sesame oil can be.

3, crispy lotus root folder

Ingredients: 750 grams of lotus root, 250 grams of mushroom meat, peanut oil, 150 grams of flour, 30 grams of cornstarch, 250 ml of water, 1 egg, a little salt, a little alkali.

Peel and wash the lotus root and cut it into slices. Stuff the meat mixture between the two slices of lotus root and flatten it.

Put flour, cornstarch, egg, soda, salt and water in a bowl and stir to make a batter.

Dust the lotus root with a little dry flour, then put it into the batter and put it into a frying pan.

Use medium-low heat, switch the frying until golden brown, both sides of the golden brown after fishing can be.

4, fish and shredded pork

Ingredients: 120 grams of pork loin, 70 grams of asparagus, 50 grams of fungus, 10 grams of garlic, 5 grams of ginger, 20 grams of pickled red peppers, 3 tablespoons of sugar, vinegar, a little soy sauce, cooking wine, cornstarch, water.

Cut pork loin into shreds, add 1 tbsp cooking wine, a pinch of salt and water starch and marinate for 10 minutes.

Chop red bell pepper, shred asparagus and fungus, and chop green onion, ginger and garlic.

In a small bowl, mix sugar, vinegar, soy sauce, cooking wine, cornstarch and a little water to make a sauce.

Frying pan a little oil, pour into the shredded pork stir-fried until browned, and then sheng out, the remaining oil in the pan pour into the red hot pepper fried red oil.

Then pour in the onion, ginger and garlic stir fry, then pour in the asparagus, fungus, pour in the shredded meat and stir fry, add the fish sauce and stir fry can be.

5, sweet and sour pork

Instruments: pork ribs, salt, cooking wine, soy sauce, sugar, vinegar, water, green onions and ginger.

Wash the chops, put water in the pot, when the water boils, the ribs go into the pot, and fish out after one open.

Mix sweet and sour sauce, the proportion of sauce, wine, soy sauce, sugar, vinegar, water 1:2:3:4:5,

Spoon measurements, the specific ratio of 1 is a few spoons according to the number of ribs.

Put oil in the pot, sliced onion and ginger, after which put the ribs stir fry.

Pour into the sauce, add the right amount of salt, if the juice is not enough to add hot water.

Stew over low heat until the sauce thickens, stirring for a few moments, out of the pot.

6, fried toothpick meat

Ingredients: 300 grams of pork tenderloin, 2 grams of salt, 2 tablespoons of soy sauce, cumin powder, chili pepper moderate

The tenderloin cut into less than 2 centimeters of small pieces, add salt, soy sauce and mix well.

Sprinkle with cumin and chili powder and marinate for 20 minutes.

Skewer the marinated meat onto toothpicks, usually two pieces per toothpick, or one piece for larger pieces.

Put a moderate amount of oil in a pan and heat over medium heat. Add the toothpick meat and fry until browned.

7, fried chicken wings

Instruments: 10 chicken wings, about 100 grams of flour, 1 egg, 2 grams of salt, 2 tablespoons of sugar, a little white pepper.

Pierce a few holes in the surface of the chicken wings with a toothpick, add 2 grams of salt, 2 tablespoons of sugar, a little white pepper, cover with plastic wrap and marinate in the refrigerator for 2 hours.

Beat the eggs, add the water and mix well.

Stick a layer of flour on the surface of the marinated chicken wings.

Place the floured wings in the egg wash and coat with the egg wash.

Then put the egg-coated chicken wings into the flour, patting them with your hands while sticking them, and then gently rubbing them with your hands a few times to form scales.

Put the oil in the pan, medium-low heat, when the oil is hot, put the chicken wings, fry until mature, the surface is slightly yellow and fish out, and then re-fry again, the oil temperature is slightly higher than before, fry until the color deepens a little bit, 20 seconds or so fish out can be.

8, Tiger Pepper

Instruments: 4 peppers, 1 spoon of soy sauce, 2 grams of salt, 1 spoon of sugar, 2 spoons of vinegar, garlic, cooking oil, moderate.

Wash the peppers and cut off the root.

Use a small knife to dig out the seeds and tendons inside the peppers.

Cut the bell peppers in half, slice them and dry them.

Put a moderate amount of oil in a wok over medium-low heat and place the peppers in the wok, pressing and flipping them with a spatula from time to time. Make both sides of the peppers evenly heated, fry the tiger's skin, and set aside.

Mix bowl sauce. Add 1 tbsp soy sauce, 2g salt, 1 tbsp sugar and 2 tbsp vinegar to the bowl.

Heat the oil in a hot pan, sauté the garlic, pour in the sauce, and stir-fry until it comes to a boil.

Pour the fried bell peppers into the pot, stir-fry evenly, and wait until the juice thickens to get out of the pot.