Exercise:

1, peeled and shredded water bamboo. Shred green pepper and red pepper, and chop garlic, onion and ginger.

2, put the right amount of water in the pot to boil, put the water bamboo, blanch for two minutes, pick it up and drain it.

3, hot pot cold oil, burn the oil to 70% heat, add onions, ginger, garlic. Add water bamboo and stir-fry, then add green pepper and stir-fry for one minute.

4. Add salt, a little soy sauce, white pepper and chicken essence to taste and stir well.

Sauté ed cabbage with double mushrooms

Ingredients: Lentinus edodes 150g, Pleurotus eryngii 150g, Chinese cabbage 500g, proper amount of oil and salt, onion 1, ginger 1, 2 cloves of garlic, oyster sauce 1 spoon, sugar 1 teaspoon.

Exercise:

1. Prepare the required materials, remove the old leaves from Chinese cabbage, wash it, cut the roots of mushrooms and wash it.

2. Cut the roots of Pleurotus eryngii, wash it, cut the mushrooms into strips for later use, cut the roots of Chinese cabbage, cut into inches, cut the onion into chopped green onion, mince the ginger and slice the garlic.

3. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices to stir fry until fragrant, add mushrooms and Pleurotus eryngii to stir fry with low fire, stir fry mushrooms until fragrant, stir fry in water, stew for 1-2 minutes, and stew mushrooms until cooked.

4. Stir-fry the Chinese cabbage on fire. Stir-fry the Chinese cabbage until it turns dark green. Add oyster sauce and a little salt. Oyster sauce tastes salty and light. You can stir fry quickly and evenly without salt. Turn off the fire and bring it out. A plate of light and delicious dishes is ready.

Bean sprouts mixed with gluten

Ingredients: a piece of gluten, bean sprouts, carrots, spinach and green peppers.

Ingredients: minced garlic, chives and Chili oil.

working methods

1. Dice the gluten, and blanch the bean sprouts and spinach leaves with boiling water respectively.

Shredded carrots and diced green peppers.

Put all the materials in a big bowl.

3. Take a small bowl and mix chopped leek, minced garlic, soy sauce, balsamic vinegar, salt, a little sugar, chicken essence and sesame oil into juice.

4. When eating, pour the sauce on the bean sprout gluten and mix well to eat. It's a very good appetizer!

Fried dried bean curd with leek

Ingredients: leek moss 1 piece, dried bean curd 1 piece, red pepper 1/2 piece, 2 pieces of ginger, salt 1 teaspoon, high fresh soy sauce 1/2 teaspoon, peanut oil.

Exercise:

1. Wash leek moss and cut it into inches in old terrier.

2. Wash both sides of dried beancurd with warm water, then shred, wash colored pepper, remove seeds and shred, and shred ginger.

3. Put proper amount of peanut oil in the pot. After the oil temperature, stir-fry the shredded ginger until it turns brown.

4. Add shredded dried bean curd and stir-fry for 2 minutes.

5. Add leek moss and shredded colored pepper, add salt, and stir-fry evenly over high fire.

6. Add a little fresh soy sauce before cooking, stir fry evenly and cook immediately.