1, scrambled eggs with onion: fry the eggs in oil and take them in for later use. Put oil in the pan. When the oil is hot, add onion and stir-fry until soft, then add eggs. Add salt, pepper, chicken essence and sugar, and it will be fried in about three minutes.
2. Stir-fry beef: cut the beef into small strips, cut the pepper into small rings, shred the ginger, smash the garlic for later use, heat the pot and add peanut oil; When the oil is hot, add shredded ginger and garlic to stir-fry for fragrance, add pepper and salt and stir-fry all the way; Add beef and soy sauce after the pepper is fried to smell and salt is fried to taste; Stir-fry the beef until it changes color.
3, lotus pond stir fry: prepare the materials first. Boil hot water in a wok and blanch all the raw materials in turn. The model statutes are lotus root, Dutch bean, fungus, horseshoe and carrot. Water chestnut carrot 10 seconds, Dutch beans, fungus for 20 seconds, lotus root for 40 seconds. Brush the wok and heat it. Pour in sesame oil. When the oil temperature reaches 70%, add garlic slices and saute until fragrant. Add all the raw materials except carrots and horseshoes, cook a little cooking wine and stir fry quickly for two minutes. Add salt and chicken powder and stir-fry a few times. Thicken the water starch and take it out of the pot.
4, mixed with hot and sour potato shreds: potatoes and carrots are peeled and planed into filaments. Soak the starch in cold water and remove the empty water. Boil a pot of water, put the shredded potatoes on, cook them and take them out. Remove the shredded potatoes and let them cool. Drain off excess water. Chop garlic. Heat the oil in the pot, and saute the pepper and dried pepper. Stir Chili oil into shredded potatoes while it is hot.
5, tomato scrambled eggs: tomatoes washed and diced, green and clean, chopped scallion and scallion leaves, eggs in a small bowl for use; Heat the cooked lard in a cold pan, add the scallion and stir-fry. Stir-fry the rice over medium heat, pour in the egg liquid, stir-fry quickly over high heat, add flavor juice and seasoning according to taste, stir-fry the diced tomatoes and scallion leaves evenly, and take out the pan.
6, carrot fried fungus: fungus soaked in water early, then drained and diced. Wash and dice carrots. Wash the peas. Remove the oil pan and fry the eggs. Zhongxing oil pan, stir-fry onion and ginger and stir-fry carrots. Stir-fry auricularia auricula and peas. Stir-fry with salt and monosodium glutamate. Stir-fry well and serve.
7. Boiled cabbage: boil half a pot of water, add a lot of salt and oil, and blanch the cabbage for about 1 minute; Put the blanched Chinese cabbage in a dish, and shred the red pepper and onion for later use; Heat the oil in the pot, add excessive oyster sauce and thick sauce, add shredded red pepper and broth and cook until it boils, and add a little starch; Put shredded red pepper and onion on the cabbage, and pour the soup on the cabbage.
8, onion mixed with tofu: cut the yellow leaves of the onion, wash and cut into chopped green onion; Cut the tofu into small pieces, put it in a hot water pot to remove the beany smell, take it out and cool it with cold purified water, remove and drain the water, dress it in a dish, then win the refined salt and monosodium glutamate, then sprinkle with chopped green onion and drizzle with sesame oil and sesame oil. Heat the wok in medium heat, pour in the refined oil and cook it, then dress it in a bowl, pour it on the tofu after cooling, and serve on the table and mix well.
9, cold bitter chrysanthemum: prepare bitter chrysanthemum and peanuts. Peel garlic and cut it into garlic rice. Pick and wash the bitter chrysanthemum, cut it into sections and put it on the plate. Deep-fried peanuts are crushed to join garlic. Add balsamic vinegar, soy sauce, salt, sugar, chicken essence, and sesame oil, and stir well to form juice. Pour the prepared juice on the bitter chrysanthemum.
10, hot and sour baby cabbage: wash the baby cabbage, cut it horizontally from both ends, cut the stalk vertically from both ends, cut garlic into grains, stir fry a small part of the stalk in a hot oil pan, stir fry in the leaf department when the stalk is 5% cooked, mix with aged vinegar, soy sauce, salt, sugar and oyster sauce to make juice, and mix well in the pan.