Composition: 1. 3 grams of salt. 2. A little chicken powder. 3.5g of onion. 4. Water starch 15g. 5. Appropriate amount of vegetable oil.

Exercise:

1. Soak the lily for half a day in advance, select the lily, select the black part or trim it with scissors.

2. Wash the celery, cut off the edge of the epidermis with a grater, and cut it into sections obliquely.

3. Boil the water in the pot, add celery, blanch it 1 min, take it out and let it cool.

4. Heat the pot, pour in the vegetable oil and fry the cashews until golden brown; Heat another pot, pour oil, add chopped green onion and stir-fry until fragrant, and add blanched celery.

5. Add lily, add fried cashew nuts and add salt.

6. After stir-frying, add the prepared starch, stir-fry until the celery surface is covered with even and crystal juice, add a proper amount of chicken powder, and start the pot.

2. Cauliflower

Ingredients: 500g cauliflower, pork belly 100g, 2 red peppers, 0.5 teaspoon of 65438+ salt, 2 tablespoons of soy sauce, 4 slices of ginger and 2 cloves of garlic.

Exercise:

1. Wash cauliflower, cut it into small flowers along the handle with a knife, soak it in light salt water for 10 minute, and fully dry the water after washing.

2. Slice pork belly, a spoonful of soy sauce, shred red pepper, slice ginger and chop garlic into small pieces.

3. Add ginger to the pork belly, simmer the oil slowly, and push the meat aside.

4. Turn on the fire, pour in the cauliflower, pause for 30 seconds, stir fry a few times, cover the lid and stew for 30 seconds. At this time, you can see that the cauliflower head is a little burnt.

5. Add red pepper and garlic, stir well, add a spoonful of soy sauce, stir well, then add a spoonful of salt, stir well and take out the pot.

3. Vinegar cabbage

Composition:

Chinese cabbage, garlic, onion, ginger, soy sauce, vinegar, salt, sugar, pepper, dried pepper and sesame oil.

Exercise:

1. Prepare the ingredients and slice the cabbage obliquely.

2. Cut the cabbage slices and leaves separately.

3. Mix salt, sugar, soy sauce and vinegar starch with a little water.

4. Heat the cooking oil in the pot, stir-fry the peppers first and then remove them. Add dried red pepper and stir-fry slightly.

5. Add onion, ginger and garlic and stir fry, then add cabbage to help stir fry.

6. Stir-fry until the cabbage is soft, and add the cabbage leaves.

7. Stir fry quickly until the dish is soft and hook into the bowl of juice.

8. Let the soup be evenly wrapped on the vegetable help.

4. Hot and sour shredded potatoes

Composition: 1. Two potatoes. 2. 1 red pepper. 3.2 tablespoons of salt. 4.2 spoonfuls of vinegar. 5. onion is appropriate. 6. Appropriate amount of ginger. 7. Appropriate amount of garlic. 8. Appropriate amount of pepper. 9. Appropriate amount of pepper.

Practice: 1. Wash and scrape the potatoes. 2. First, cut the potatoes into neat large pieces, which is the key point to cut even silk. 3. Cut the potato chips into filaments. 4. Soak the cut shredded potatoes in clear water to remove starch (so that the fried shredded potatoes are fresh and not sticky). 5. Cut onion and pepper into small pieces (seeded), garlic, red pepper and ginger. 6. Put the oil in the pot and stir-fry the peppers to make them fragrant. 7. Remove the fried peppers for later use. 8. Add onion, ginger, minced garlic and pepper into the pot, and stir-fry for fragrance. 9. Add the soaked shredded potatoes. 10. Stir-fry shredded potatoes, pour in vinegar and cook until fragrant. 1 1. Add some salt to taste. 12. Add shredded red pepper and stir well. 13. Finally, add minced garlic to taste. 14. Stir well and serve.

Verb (abbreviation for verb) Fish-flavored eggplant seeds

Composition: 1. eggplant 2. Green pepper. 3. minced garlic. 4. chopped green onion. 5. Jiang Mo.

Accessories: 1. Pixian Chili sauce. 2. vinegar 3. Soy sauce 4. sugar 5. Starch. 6. cooking wine.

Practice: 1. Wash and peel eggplant. Cut the eggplant into the shape you want. 2. Sprinkle a spoonful of salt on the eggplant. 3. Stir the salt and diced eggplant evenly. After waiting for half an hour, squeeze out the leaked water by hand. 4. Chop the onion and ginger, divide them in half, use half in the wok, and put the other half in the fish-flavored sauce later. 5. Put all the ingredients (vinegar 1 spoon, soy sauce 1 2 spoon, sugar12 spoon, starch12 spoon, cooking wine1spoon) in a small bowl for later use. 6. Take a few cloves of garlic and cut into pieces. Slice the green pepper. 7. Take the pot, and pour the right amount of oil when the pot is not hot. When the oil temperature is 50% hot, add Pixian Chili sauce and stir-fry the red oil at low temperature. The oil temperature must not be high or it will fry Pixian Chili sauce. 8. Deep-fried Pixian Chili sauce, add Jiang Mo and chopped green onion, fry until fragrant, and add processed eggplant. 9. Stir-fry for three to four minutes, then add the green pepper. 10. Add the green pepper, then pour in the prepared fish-flavored sauce and stir-fry for a while. 1 1. Add minced garlic before cooking.

The intransitive verb kung pao chicken.

Composition: 1. 225 grams of chicken breast and 50 grams of peanuts.

Accessories: onion 1.45g, ginger 2. 10g.

Seasoning: dried pepper 1.8g, pepper 2. 1.5g, salad oil 3.60g, salt 4.2g, cooking wine 5.2g, monosodium glutamate 6.0g, soy sauce 6.5g and sugar 8. 10g.

Practice: 1, mix the seasoning into a bowl of juice, first soak the garlic and onion in the juice before taking it out. If you do this, there will be no minced onion, ginger and garlic in the dish, which will affect the taste and beauty. If you don't care about these things, just fry them. 2. Cut the chicken breast into cubes of about 1cm, add salt, cooking wine and dried starch, and marinate for 5 minutes. Stir-fried peanuts, diced carrots and red peppers. 3, the pot is hot, pour the oil and add the pepper. When the pepper is fragrant and slightly dark in color, take it out, add dried Chili powder and stir-fry in red oil. 4. Add the diced chicken and stir-fry until it turns white. Add carrots, stir fry a few times, and pour in the prepared bowl juice. Stir-fry 1 min, then pour in the pre-cooked green beans and fried peanuts.

7.mapo tofu

Composition: 1. 250 grams of tofu, 2 pieces. 75 grams of beef, 3. 1 garlic sprout, 4. 15g lobster sauce, 5. 3 grams of pepper, 6. 5 grams of yellow rice wine, 7. 3 grams of salt, 8. 5 grams of pea starch and 9. Peanut oil.