Ingredients: tofu, tomatoes, garlic.

1, tender tofu washed and cut into thin slices, tomatoes peeled and washed and cut into chunks, garlic washed and chopped to use.

2, hot pan cool oil, under the tofu fried until golden brown on both sides of the pan to be used.

3, the rest of the oil into the garlic sautéed, add tomatoes fried tomato juice.

4, add a little tomato sauce, salt, sugar and vinegar to enhance the flavor of the tomato juice, then add the fried tofu and stir fry evenly.

Minced Pepper Bean Sprout Stir-Fry Leek

Ingredients: soybean sprouts, leeks, chopped chili.

1, leeks cleaned and cut into sections to be used, bean sprouts cleaned and drained water to be used.

2, hot pan cool oil, into the garlic sautéed.

3, and then down into the leek and bean sprouts together, stir fry evenly, stir fry break.

4, add chopped chili pepper together and stir fry evenly, you can get out of the pan.

Garlic Fried Longbeard

Ingredients: longbeard, garlic.

1, longbeard pick into a small section of clean, garlic clean and chopped to use.

2, under the dragon beard vegetables in the pot over high heat stir fry, stir fry evenly, stir fry until the dragon beard vegetables become soft and broken.

3, add a little salt and chicken seasoning, stir fry evenly.

Stir-fried apricot mushrooms with colored peppers

Ingredients: apricot mushrooms, green peppers, red peppers, garlic and green onions.

1, the apricot mushrooms washed and cut into strips to be used. Green and red bell peppers cleaned and shredded, green onions cleaned and cut into sections, garlic minced garlic to be used.

2, add water to the pot to boil, blanch into the apricot mushrooms softened and drained.

3, hot pan and cool oil, garlic sautéed, add blanched almond mushrooms and stir fry evenly.

4, into the green and red pepper shredded together to stir-fry raw, into the green onion section stir-fried, add a little oyster sauce and salt seasoning fresh can be.

Color pepper fried potato slices

Ingredients: potatoes, green and red pepper flakes, garlic.

1, potatoes washed and sliced, green and red peppers seeded and washed and sliced, garlic washed and chopped to use.

2, add a little oyster sauce, soy sauce, salt and a little water starch in the bowl and mix well.

3, hot pan cool oil, down into the potato slices sautéed, sautéed until broken.

4, into the sauce and green and red peppers and stir-fry evenly, potatoes to absorb the flavor of the sauce can be.

『Bamboo Shoots Stir-Fry Mushrooms』

Not necessarily only fish and meat is delicious, vegetarian dishes can also be so fresh and delicious.

Ingredients

120g of enoki mushrooms, 2 fresh shiitake mushrooms, 50g of bamboo shoots, 10g of ginger, 1 piece of green onion.

1 tbsp sugar, pinch of salt, pinch of pepper, 1 tbsp oyster sauce, 2 tbsp water.

Steps

Blanch fresh shiitake mushrooms and bamboo shoots by slicing them into boiling water, and remove the roots of enoki mushrooms and wash them. Heat a wok, add a proper amount of salad oil, put onion and ginger slices to burst incense, then add bamboo shoots, enoki mushrooms, shiitake mushrooms slices and seasonings to stir fry quickly and evenly.

『Golden Silver Egg Fried Amaranth』

Usually when frying leafy vegetables will need to add water to stir-fry soft, if you add cold water, the pot cooling vegetables leaves are easy to turn yellow, and also not delicious, need to add water when adding hot water can be made to maintain the temperature of the pot, the color of the leaves and the taste of the vegetables are good.

Amaranth/red amaranth 400g, 1 egg, 1 salted duck egg, 2 cloves of garlic, 100ml of hot water, 1 tablespoon of oil, 1/4 spoon of salt, a little chicken essence.

Wash the amaranth (green amaranth and red amaranth can be), cut into pieces and set aside. Dust the shells of the eggs and salted duck eggs and cut into cubes. When the pan is hot, pour in 2 tablespoons of oil, put in the minced garlic, add amaranth and stir-fry until soft. Add hot water and diced peeled and salted eggs, turn down the heat and cover the pan with a lid to simmer for 3 minutes, and finally add salt and chicken seasoning to taste.

『Oyster Sauce Kale』

Share a Hong Kong-style oyster sauce, which was taught to me by a Hong Kong chef:

Mix "50ml of oyster sauce, 1 tsp of sesame oil, 1 tsp of sugar, a pinch of white pepper powder, 100ml of water" and then bring to a boil over a medium heat in a small pot.

Kale 200g, Hong Kong style oyster sauce, 5 cloves of garlic.

Wash the kale. In a pot of boiling water, add oil and salt, blanch the kale over high heat for about 1.5 minutes, drain and serve. Drizzle with Hong Kong-style oyster sauce and garnish with garlic cloves sautéed over low heat until browned, or a few red pepper shreds.

'Bean Curd and Cabbage'

The mild flavor of the cabbage and the fermented flavor of the bean curd make it a great combination! If you have black tempeh, you can add a bit of that too.

1 handful of cabbage (about 300g), 1-2 tablespoons of oil, 2-3 red chili peppers, 2 cubes of tofu curd, 2 tablespoons of tofu curd sauce, 1/2 tablespoon of sugar, 3 cloves of garlic.

01. Wash the cabbage and cut off the bottom and hard old stems, cut into pieces. Separate the stems from the leaves.

02. Take a small bowl, put the tofu milk cubes and cream and sugar, crush the tofu milk with the back of a spoon and mix well to make a sauce.

03. Heat the oil over medium-high heat, add the dried chili and garlic, sauté, then add the cabbage stems and stir-fry for 1 minute, then add the leaves and stir-fry until softened.

04. Pour into the sauce of curd, stir-fry until even, turn off the heat and plate.

Friendly reminder

red curd or white curd can be, different flavors are delicious, home what to use what. The old saying that more oil is not bad food is true, if for the sake of health only put 1 spoon of oil, if a little dry, along the edge of the pan cooking a little wine or stock, so that it will not burn dry.

『beans fried eggplant』

Beans and eggplant seems to be regardless of the North and South, year-round ingredients, this match can be described as a classic, both the style of the Northeast dishes also have the figure of Hunan cuisine, today share this practice is both flavorful and refreshing!

Bean curd 225g, eggplant 225g, 2 slices of ginger, 6 cloves of garlic, 1 red pepper, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, a pinch of salt, 1/8 tsp of white pepper.

01. Heat the oil over medium heat, then pour in the diced string beans, and slowly fry the string beans until the surface is wrinkled and crispy. Sheng out and set aside.

02. Fry the eggplant in the remaining oil in the pan, the fire can be slightly higher, if the oil is not enough you can add some. Stir fry until the eggplant edges become brown and the texture becomes soft, then serve.

03. frying pan into 1 tablespoon of oil, medium heat, into the ginger and red pepper stir fry for about 1 minute, then pour into the eggplant and bean curd, and then add soy sauce, oyster sauce, white pepper, stir fry for 1-2 minutes, taste discretionary salt ~

『pepper chili stir-fry cabbage』

The south is called cabbage, the north is called cabbage, the Taiwan is called cabbage, the Taiwan is called cabbage, the Taiwan is called cabbage, the Taiwan is called cabbage, the Taiwan is called cabbage, the Taiwan is called cabbage, the Taiwan is called cabbage, the Taiwan is called cabbage, the Taiwan is called cabbage.

The round cabbage itself has a refreshingly sweet flavor, and stir-frying it with peppercorns and dried chili peppers adds a smoky aroma, and it takes only 6 ingredients and 5 minutes to make, and it's a great way to get a meal started!

And it is not high in calories, although it tastes overbearing.

1, Vegetarian Stir Fried Bicolor Head Lettuce

Main Ingredients: 200 grams of head lettuce, 200 grams of purple kale

Side Ingredients: 3 grams of ginger, 5 grams of garlic, 5 grams of green onion, 1 tbsp of salt, 0.5 tbsp of rice vinegar, 0.2 tbsp of monosodium glutamate (MSG)

Steps:

1, the raw materials to prepare the purple kale and big head of cabbage wash and spare

2, big head of cabbage cut into thin julienne

3, purple kale cut into thin julienne

4, the pot of boiling water will be blanched big head of shredded cabbage, but do not be too long

5, blanched big head of shredded cabbage and immediately put into cold water to cool off and drain

6, pot of boiling water will be blanched big head of shredded cabbage but not too long

5, blanched big head of shredded cabbage immediately put into cold water to drain off

2, pulling the groundnut

Main ingredients: 200 grams of groundnut

Auxiliary ingredients: colorful candies moderate amount, moderate amount of cooking oil, 50 grams of sugar

Steps:

1, the groundnut washed

2, the groundnut of the skin and the root are removed

3, cut into small pieces and put into the groundnut.

3, cut into small pieces into a bowl

4, put the flour, so that no piece of groundnut are sticky with flour

5, put some more oil in the pan, and when the oil is 7% hot, you can put the groundnut to deep fry Oh, do not put a lot of one time, to be separated from a piece of groundnut

6, all of the groundnut are fried well after the oil control

7, take a plate, the top of the plate brush A layer of oil, so that the plate will be easy to clean

8, non-stick pan inside a little oil

9, put the sugar stir fry, this time to use a small fire, constantly stirring

10, slowly you can see the sugar began to bubble, the color darkened, with a spoon to stir feel can pull out the silk to our sugar on the simmering

11, into the groundnuts stir fry, let the groundnuts are sticky on the sugar, then the groundnuts will not be able to get rid of it, so the groundnuts will not be able to get rid of it. Let the groundnut are sticky sugar on the plate, in the groundnut above sprinkle some colorful soup decoration