First, spicy fried yuba
Staple food: yuba, pepper and millet pepper.
Auxiliary ingredients: oil, thirteen spices, soy sauce, onion and salt.
Detailed steps:
1. Soak yuba in advance for later use.
2. Clean the pepper and cut it into sections for later use.
3. Wash the onion and chop the chopped green onion for later use.
4. Pour oil into the pot, add chopped green onion and millet pepper and stir fry.
5. Put the pepper and yuba into the pot and stir fry together.
6. Stir fry for a while. After taking out the pot, add thirteen spices, soy sauce and salt and stir well.
Second, the golden garlic rape
Staple food: rape
Accessories: Lentinus edodes, salad oil, chicken essence, garlic, water, steamed fish, soy sauce and sugar.
Detailed steps:
1. Wash garlic and mushrooms and cut into powder for later use.
2. Steam fish and soy sauce with water, sugar and chicken essence into juice for later use.
3. pour water into the pot, put some oil and chicken essence, and cook the small rapeseed until it is cooked.
4. Take out the small rape, drain the water, and put it on the plate with its head facing outwards for later use.
5. Pour the oil into the pot again, heat it, add mushrooms and minced garlic, fry until golden brown, and turn off the fire.
6. Pour the soy sauce while it is hot and pour it on the middle leaf.
Third, wax gourd and bean curd silk
Staple food: wax gourd, shredded tofu.
Accessories: star anise, soy sauce, oyster sauce, pepper, salt, oil and onion leaves.
Detailed steps:
1. Peel and wash wax gourd, and cut into pieces for later use.
2. Pour oil into the pan, add crushed star anise, add shredded bean curd, fry and turn over.
3. Pour the wax gourd into the pot and add some salt until the wax gourd becomes soft and the shredded tofu turns yellow and a little burnt.
4. Add water, add some soy sauce and oyster sauce, and stir well.
5. Turn off the fire, cover the pot and simmer for ten minutes, sprinkle some onion leaves with the pot cover and mix well, and turn off the fire.
Fourth, the ground is three fresh.
Staple food: potato, eggplant and green pepper.
Accessories: oil, soy sauce, sugar, salt, chopped green onion, garlic, starch, broth.
Detailed steps:
1. Peel eggplant and potatoes, wash and cut into pieces for later use.
2. Wash the green pepper and cut it into small pieces for later use.
3. Pour the oil into the pot, 70% to 80% hot, pour in the potato pieces and fry until golden brown, and remove them slightly transparent for use.
4. Pour the eggplant into the pot, fry until golden brown, and take it out together with the green pepper pieces.
5. Leave a small amount of oil in the pot, add chopped green onion and minced garlic and stir-fry until fragrant.
6. Add stock, soy sauce, sugar, salt, eggplant, potatoes and green peppers and cook for a while.
7. Finally, add water starch and collect the juice over high fire.
Five, chives and mushrooms scrambled eggs
Staple food: leeks, mushrooms and eggs.
Auxiliary ingredients: oil and salt.
Detailed steps:
1. Beat the eggs and stir well for later use.
2. Pour the oil into the pot. The oil is hot, so pour the eggs in and fry them.
3. Wash the mushrooms and leeks, then cut the mushrooms into small pieces and cut the leeks into sections for later use.
4. Pour the oil back into the pot, add the chopped mushrooms and stir fry for a while.
5. Finally, pour in leeks and eggs, stir fry, add some salt and chicken essence.
6. stir-fried cashews with celery and lily
Staple food: Lily, cashew nuts and celery.
Auxiliary ingredients: carrots, salt and sugar.
Detailed steps:
1. Cut off the head and tail of lily, wash and dice celery, and slice carrot for later use.
2. Pour the oil into the pot, fry the cashews in cold oil until crisp, take them out and let them cool.
3. Leave the bottom oil in the pot, heat the carrots and diced celery, and stir fry for about one minute.
4. Add lily, salt and sugar and stir fry for a while.
5. Take it out and sprinkle some cold cashews.
Seven, cooking
Staple food: leek, eggs, mung bean sprouts, dried day lily, dried fragrant fruit.
Auxiliary ingredients: oil, salt, chicken essence, sugar.
Detailed steps:
1. Soak the day lily in cold water, remove the roots and wash the bean sprouts.
2. Wash leek, cut into sections, dry and slice for later use.
3. Add some salt and white pepper to the egg and mix well.
4. Pour the oil in the pan, fry the eggs in the pan and take them out for later use.
5. Re-start the pot, pour in the oil, stir-fry the dried coriander until yellow, and pour in the day lily and stir well.
6. Turn to high heat, add mung bean sprouts, salt, sugar and chicken essence and mix well.
7. Add leeks and stir well. Turn off the heating.
8. Finally, pour in scrambled eggs and stir well.
Eight, mushrooms and tofu
Staple food: North tofu, mushrooms.
Auxiliary ingredients: carrots, soy sauce, salt.
Detailed steps:
1. Wash mushrooms, soak them in clear water, cut tofu into pieces, and slice carrots for later use.
2. Pour the oil into the pot and fry the tofu block in the pot until both sides are golden.
3. Slice the soaked shiitake mushrooms and use the shiitake mushroom water for later use.
4. Pour the oil into the pot, stir-fry the mushrooms, and then stir-fry the carrots evenly.
5. Pour the fried tofu into the pot and stir well.
6. Soak the mushrooms in water for a while, pour in some light soy sauce, and cook with high fire until the juice is collected (the mushrooms are precipitated or fished out of the water).
7. thicken before cooking and sprinkle some salt.
Nine, lotus pond snacks
Staple food: carrots, peas, lotus roots and fungus.
Auxiliary ingredients: vegetable oil, salt and chicken essence.
Detailed steps:
1. Peel carrots, wash them and slice them for later use.
2. Remove tendons from peas, wash them and break them into segments; Peel lotus root, wash and slice; Soak the fungus in advance and tear it off for later use.
3. Boil the water in the pot and add some salt and oil.
4. Add lotus root, fungus, peas and carrots in turn.
5. Pour the oil into the pot, pour all the ingredients, and stir fry evenly.
6. Add some salt and chicken essence and mix well.
Ten, stir-fried yam broccoli
Staple food: yam, broccoli.
Accessories: ginger, red pepper, garlic, oil, salt and thirteen spices.
Detailed steps:
1. Peel the yam, cut it into diamond-shaped slices and soak it in water for later use.
2. Break broccoli into small flowers and soak them in salt water for half an hour.
3. Wash red pepper and ginger, cut into rhombic slices, and mash garlic for later use.
4. Pour the water into the pot, blanch the broccoli after the water boils, and take it out for later use.
5. Pour oil into the pot, add ginger, garlic and red pepper and stir fry.
6. Stir in the pot for a while. Add thirteen spices and salt. If yam sticks to the pot, add some water.
7. When the yam is fried to 80%, add broccoli and stir well.
Eleven, cold water mother silk.
Staple food: jellyfish
Auxiliary ingredients: cucumber, coriander, cooked sesame, Chili oil, rice vinegar, sugar, soy sauce and salt.
Detailed steps:
1. Soak jellyfish in cold water, add some salt and wipe it off by hand.
2. Wash until it is salty, soak it in cold boiled water for one hour, remove and drain for later use.
3. Clean cucumber and coriander, shred, mix cucumber and salt, drain water, and cut coriander into sections for later use.
4. Mix rice vinegar, soy sauce, sugar, salt, Chili oil and cooked sesame seeds for later use.
5. Boil the water in the pot, and jellyfish silk blanchs it for fifteen seconds, then remove it and drain it.
6. soak some cold water in the pot for ten minutes before taking it out.
7. Put the prepared jellyfish silk into the pot, add some shredded yellow claw and parsley, and then pour the juice.
8. Stir all the ingredients evenly.
9. It is best to put it in the refrigerator for half an hour.
Twelve, tomato tofu
Staple food: tofu, tomatoes.
Auxiliary ingredients: oil, salt, starch, sugar, onion, ginger, dried seaweed and pepper.
Detailed steps:
1. Soak dried seaweed in clear water for 20 minutes in advance, cut tofu into pieces, and then evenly paste a layer of dry starch for later use.
2. Pour oil into the pot, add tofu slices, fry until golden brown on both sides, and take out the oil control.
3. Wash the tomatoes, soak them in hot water, peel them and dice them for later use.
4. Wash the onion and ginger and chop them for later use.
5. Pour oil into the pot, add onion and ginger and stir fry until fragrant, and pour diced tomatoes and stir fry evenly.
6. Pour the soaked dried seaweed and water into the pot to boil, and add the fried tofu, salt, soup and pepper.
7. Stir fry evenly, cook for three or four minutes, add water starch, and collect juice over medium heat.
8. Sprinkle chopped green onion after cooking.
Thirteen, hot and sour fern root powder
Main ingredients: fern root powder.
Auxiliary ingredients: millet pepper, garlic, chopped peanuts, onion, soy sauce, salt, vinegar, chicken powder, thirteen spices and sugar.
Detailed steps:
1. Boil fern root powder for eight or nine minutes, and then let it cool for later use.
2. Prepare millet pepper, minced garlic, onion and chopped peanuts.
3. Clean the cucumber and shred it and put it at the bottom of the plate for later use.
4. Put the minced garlic into a bowl, pour the oil into the pot, heat it and pour it on the minced garlic.
5. Add some soy sauce, chicken powder, thirteen spices, sesame oil, salt, vinegar, millet pepper, shallots, sugar and Laoganma, and stir well.
6. Cut the fern root powder into short pieces, put it in a dish of shredded cucumber, and pour the juice on the fern root powder when eating.
7. Finally sprinkle some chopped green onion and peanuts and mix well.
Fourteen, sweet-scented osmanthus sugar lotus root
Staple food: lotus root, glutinous rice and sweet-scented osmanthus.
Accessories: white sugar
Detailed steps:
1. Wash the lotus root, drain the water, and cut the larger end into 3 cm long sections to keep it as a cap.
2. Remove impurities from glutinous rice, fill the lotus root hole and cover the lotus root cap.
3. Tie it firmly with a toothpick and steam it thoroughly in a steamer, which takes about two hours.
4. Take out the lotus root, soak it in water, scrape the skin and take off the hat.
5. Cut the lotus root into thick slices, enlarge the pot, add some sugar and osmanthus, and then seal the pot with cellophane.
6. Put it in a steamer, steam for one and a half hours on low heat, take it out and pour it on the plate.
Fifteen, scrambled eggs with okra
Staple food: okra and eggs.
Auxiliary ingredients: cooking oil, salt, garlic, soy sauce, raw flour.
Detailed steps:
1. Wash okra and soak it in salt water for later use.
2. The soaked okra is rooted, cut into circles, washed with garlic and diced for later use.
3. Beat the eggs, add some corn flour and salt, and stir well for later use.
4. Pour the oil into the pot, put the egg liquid into the pot, quickly spread the egg liquid and stir-fry the rice for later use.
5. Add garlic and stir-fry, add okra and stir-fry evenly, and add eggs when the okra is almost ripe.
6. Pour some soy sauce, add salt and stir fry, and taste evenly.