First, stir-fry loofah with green pepper, fungus and oyster sauce

Ingredients:

Luffa 350g, green pepper 120g, auricularia 30g, garlic 15g, one tablespoon of oil consumption, one teaspoon of salt, half a teaspoon of sugar and one teaspoon of dried starch.

Practice:

1, towel gourd, green pepper, black fungus in water and then pedicled.

2, green and red peppers are seeded and cut into rhombic pieces, black fungus is torn into small flowers, and garlic is sliced.

3, loofah cut off the skin and cut the hob block.

4. Add a little oil to the pot and burn it to 50% heat. Add garlic slices to explode the fragrance, first add loofah, then add green pepper and black fungus.

5. Add oyster sauce, salt and sugar and stir fry quickly for half a minute.

6. Add appropriate amount of water to dry starch to make water starch, add it to the pot and stir it quickly to get out of the pot.

Second, cold bean sprouts

Ingredients: soybean sprouts 200g, salt (for scalding bean sprouts) 1 teaspoon, salt (for cold salad) 3/4 teaspoon, minced garlic 1 teaspoon, shallots (chopped) 1 teaspoon, a little shredded pepper, white sesame seeds12 teaspoons, etc.

Practice? ：

1, soybean sprouts are cleaned and drained. Put water and salt in the pot. After the water is boiled, add the bean sprouts. Chopsticks put the bean sprouts in the water and stir them up and down.

2, just a little hot, while the bean sprouts are still crisp, pick them up and put them in cold water (preferably ice water) to cool.

3. Drain the water as soon as the bean sprouts get cold, then squeeze the water hard, and finally use kitchen paper towels to absorb the residual water on the surface.

4. The garlic is chopped as much as possible, and the onion is also chopped.

5. Prepare a sealed box, put the drained soybean sprouts, add the ingredients (chopped garlic and salt) and mix well.

6, then add sesame oil and chopped onion and stir, you can eat it immediately or cover it and put it in the refrigerator for an hour.

7. Before serving, put the bean sprouts on the plate, add shredded pepper and sprinkle sesame seeds to increase the flavor.

Third, tomato stewed meat

Ingredients:

2 tomatoes, 200g tenderloin, carrot 1 root, salt and ginger.

Practice:

1, choose two ripe tomatoes, wash and peel them.

2, tomatoes cut into small pieces, carrots washed and sliced, ginger cut into the end for use.

3. Wash the pork and remove the fascia.

4. Slice the tenderloin, add appropriate amount of water starch and salt, and marinate by hand for 10 minute, so that the meat slices can fully absorb water and become more tender and smooth.

5, put a small amount of oil in the pot, and then add the tomato slices and Jiang Mo, stir fry together.

6. Put in a small bowl of water or broth and simmer for 5 minutes.

7. Boil the water, cook the sliced meat and carrots, and add a little salt (no need to put chicken powder, because it is already very fresh).

8. Turn off the fire after 2 minutes of low heat, and the thick tomato juice is ready. Sprinkle with chopped green onion.

Four, cold bean curd fungus

Ingredients: yuba, auricularia auricula, coriander, red pepper, garlic, soy sauce, balsamic vinegar and pepper, salt, Chili oil and sesame oil.

Practice:

1, soak yuba and auricularia in advance.

2. Prepare other raw materials.

3. Put the yuba in boiled water with salt and cook for two or three minutes.

4. Soak the cooked yuba in cold boiled water for a few minutes, and then drain the water for later use.

5. Cook the auricularia auricula in boiling water for one or two minutes and remove it.

6. Put the blanched yuba and black fungus in the bowl, and add the pressed garlic.

7. Add coriander and red pepper, and add some salt, pepper, soy sauce, balsamic vinegar, Chili oil and sesame oil to taste.

8. Mix well and serve in a plate.

5. Fried lettuce with shrimps

Ingredients: chilled shrimps 15, one lettuce, three cloves of garlic, two peppers, a proper amount of salt, and water starch (half a spoonful of starch is mixed with three spoonfuls of water).

Practice:

1 Thaw the shrimps at room temperature, add a spoonful of cooking wine and a little salt for 10 minutes.

2, lettuce cut into strips, pepper cut into sections, garlic chopped.

3. Add oil to the wok. When it is 30% to 40% hot, slide the shrimps until they change color.

4. Add minced garlic and pepper to the crude oil to stir-fry the fragrance, and add lettuce and stir well.

5. Put the shrimps that have slipped, add some salt, stir fry slightly, and finally add water starch and stir well.