Ingredients: 4 eggplants, 4 peppers, pork 1 00g, appropriate amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, soy sauce1spoon, soy sauce 1/2 tablespoons, and appropriate amount of water starch.

Practice:

1. Remove the pedicels of eggplant and pepper, wash, and cut eggplant into strips slightly thicker than chopsticks.

2. Put the eggplant in a large bowl, add a little salt, mix well, marinate for 10 minutes, and marinate the water, so that the eggplant will not absorb too much oil when frying, and it is easy to fry.

3. Shred pork and pepper.

4. Heat the pot with oil, stir-fry the tomato strips, stir-fry the tomato strips until they are slightly soft, and take them out for later use.

5. Add chopped green onion, stir-fry in Jiang Mo, then add shredded pork and stir-fry, the color of the fried shredded pork turns white, pour in cooking wine, soy sauce and soy sauce and stir-fry evenly, and stir-fry the shredded pork and color it.

6. Add tomato strips and stir-fry evenly, add half a bowl of water, and then add a little salt. Put less salt or not. Salt has been added when pickling. Bring it to a boil, and turn it to a medium-low fire to make it tasty.

7. Heat until there is a little soup left in the pot, add shredded pepper and minced garlic, stir well, pour in a proper amount of water starch and thicken, heat until the soup becomes sticky and the juice is wrapped in the ingredients, turn off the fire, take it out and plate it.

Sauté ed mushrooms with Chinese cabbage

Ingredients: 250g of Chinese cabbage, 250g of mushroom, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, oyster sauce 1 spoon,

Practice:

1. Remove the old leaves from Chinese cabbage, remove the roots, rinse, cut off the roots of mushrooms, and rinse with water.

2. Slice mushrooms and cut Chinese cabbage into inches.

3. Heat the pot with oil, add chopped green onion, Jiang Mo and garlic slices and saute until fragrant.

4. Add mushrooms and stir-fry until fragrant and soft.

5. Add the Chinese cabbage, oyster sauce and salt, stir-fry quickly and evenly, stir-fry the Chinese cabbage until it is slightly soft, turn off the heat, and serve out.

Minced tofu

Ingredients: tofu, pork, coriander, vegetable oil, Pixian bean paste, onion, ginger, garlic, cooking wine, soy sauce, chicken essence and starch.

Practice:

1. Cut tofu into even pieces, mince pork, chop onion, slice garlic, mince ginger, cut coriander into small pieces, put starch in a bowl, add half a bowl of water and mix well to make water starch for later use.

2. Boil the pot with water, add a little salt, add tofu, boil the water for 2-3 minutes, remove and drain for later use.

3. Heat the pan with oil, add Pixian bean paste, stir-fry red oil with low heat, and add onion, ginger and garlic to stir-fry until fragrant.

4. Add minced meat, stir-fry until the color of the meat turns white, pour in cooking wine, stir-fry with soy sauce evenly, add half a bowl of water, and boil the chicken essence.

5. Cook the tofu in the middle of the fire, and shake the frying spoon to prevent the pot from being burnt (don't turn it with a spatula, the tofu is tender and easy to break).

6. When there is a little soup left, pour in water starch, heat until the soup is thick, serve out and put on a plate, and sprinkle with coriander.

Stir-fried three silk

Ingredients: 250g mung bean sprouts, 3 pieces of dried tofu, leek 1 handle, proper amount of oil and salt, 2 slices of ginger, 2 cloves of garlic and a little rice vinegar.

Practice:

1. Prepare the ingredients, wash the leeks and wash the mung bean sprouts.

2. Cut the leek into inches and shred the dried tofu.

3. Add water to the pot to boil, add dried bean curd shreds and blanch for 3-4 minutes, then take out and drain for later use.

4. Heat the pot with oil, add Jiang Mo, saute the garlic slices, add the mung bean sprouts and stir fry, pour a few drops of rice vinegar, and stir fry the mung bean sprouts until they are broken.

5. Add dried bean curd shreds and salt, stir-fry evenly, add leek and stir-fry evenly quickly, and then take it out and put it on a plate.

Hot and sour cabbage

Ingredients: cabbage 1/2, proper amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, 20 pieces of pepper, dried Chili 10, soy sauce 1 spoon, rice vinegar 1 spoon,

Practice:

1. Wash the cabbage, cut off the leaves, and leave the cabbage sticks. The cabbage leaves can be used for soup or other dishes.

2. Cut the cabbage in half vertically, slant the knife at an angle of 45 degrees, and slice the cabbage.

3. The rest of the cabbage is sliced according to the sample. Cut the stem of the dried pepper, remove the seeds, then cut it in half, mince the ginger and slice the garlic.

4. Heat the pot with oil, add pepper and fry it with low fire, fry the pepper until it is slightly burnt, and remove the pepper.

5. Add Jiang Mo, garlic slices and dried Chili slices until fragrant.

6. Add the Chinese cabbage slices and stir-fry for 2-3 minutes until the Chinese cabbage slices are slightly soft.

7. Pour in soy sauce, salt, rice vinegar, salt, stir-fry quickly and evenly over high fire, turn off the fire, and serve out.

Stir-fried garlic seedlings with shredded pork

Ingredients: 400g of garlic sprout, 50g of pork 1 50g, proper amount of oil and salt, soy sauce1tbsp, cooking wine 1/2 tbsp.

Practice:

1. Prepare the required materials, remove the old leaves from the garlic seedlings and rinse them with running water.

2. Cut off the front end of the garlic seedling 1 cm, because there is sand in the front end of the garlic seedling, which is difficult to clean, and then cut the garlic seedling into inches.

3. Open the leaves and stems of garlic seedlings, stir-fry the stems of garlic seedlings first, then stir-fry the leaves of garlic seedlings, so that the maturity is the same, and the leaves of garlic seedlings will not be over-fried.

4. Cut pork into shreds, add oil to the pan and heat it. Add shredded pork and stir-fry until the color turns white. Pour in soy sauce and cooking wine to stir-fry shredded pork and color it.

5. Add garlic stalks and stir-fry a few times, add garlic leaves and salt, stir-fry evenly, turn off the fire, and serve out.

Hot and sour shredded potatoes

Ingredients: 2 potatoes, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, 0 pieces of dried pepper 10, 0 pieces of pepper 10, 2 tablespoons of rice vinegar.

Practice:

1. Peel the potatoes and wash them. Cut the potatoes into two pieces along the length, and then put the cut side flat on the chopping board, so that the potatoes will not slip when cut. Cut them into slices first, and then cut them into shreds, with the thickness of the shreds being uniform, so that the maturity can be maintained after frying.

2. Soak the shredded potatoes in clear water, wash off the starch, take them out, and wash them again, so that the shredded potatoes will not be black and sticky when frying.

3. Cut off the ends of the dried pepper, without seeds, and then cut it into sections, chopped green onion, minced ginger and minced garlic.

4. Heat the pot with oil, add pepper, fry the pepper with low fire until it is slightly burnt, remove the pepper, add chopped green onion and Jiang Mo, and saute the dried pepper.

5. Stir-fry the shredded potatoes with high fire, and stir-fry them with 1 spoon vinegar until the shredded potatoes are ripe (if the frying is too dry, you can spray less water at the same time).

6. Add salt, pour in 1 spoon vinegar, stir-fry quickly and evenly, add minced garlic and stir-fry evenly, turn off the heat, take out and plate.

Stir-fried leek with minced meat and bean sprouts

400g of soybean sprouts, leek 1 spoon, pork 1 50g, proper amount of oil and salt, ginger 1 slice, 2 cloves of garlic, cooking wine 1 spoon, soy sauce1spoon, a little rice vinegar,

Practice:

1. Prepare the required materials, remove the old leaves of leeks, wash them, and rinse the soybean sprouts.

2. Cut the leek into small pieces and the pork into powder.

3. Heat the pan with oil, add Jiang Mo, stir-fry garlic slices, add minced meat and stir-fry until the color turns white, pour in cooking wine and soy sauce, and stir-fry minced meat and color it.

4. Stir-fry the bean sprouts with high fire to remove water, change to medium fire, pour in a little rice vinegar, and stir-fry the bean sprouts until they are broken.

5. Add the leek, stir-fry the salt quickly and evenly, and serve it out.

Shredded cabbage

Ingredients: cabbage 1/2/vegetable oil, 3 tbsp salt, 2 g garlic, 4 cloves pepper, 20 dried peppers 10 soy sauce 1 tbsp chicken essence 1 teaspoon vinegar.

Practice:

1. Tear the cabbage into pieces with uniform size by hand, and use a blade for the thicker part.

2. Wash it in water, and take out and drain it (this is very important to drain the water, otherwise it will become stew when frying in the pot).

3. Cut off the tail of dried pepper, remove seeds, cut into sections along the length, and slice garlic.

4. Add oil to the pan and heat it. Add pepper and fry it until it is slightly burnt. Remove the pepper and use it.

5. Add the garlic slices and stir-fry the dried peppers with low heat (be careful not to fry the dried peppers)

6. Add cabbage and stir-fry until the color turns dark green and translucent, until it is broken.

7. Add salt, chicken essence, soy sauce, stir-fry a few drops of vinegar quickly and evenly, and serve out and plate.

scrambled egg with tomato

Ingredients: 3 eggs, 3 tomatoes, onion 1 segment, proper amount of oil and salt, sugar 1 tablespoon, method:

1. Prepare the required materials, wash the tomatoes, and cut the bottom of the tomatoes with a cross knife.

2. Put the tomatoes in a big bowl and pour them with boiling water, so it's easy to peel them off.

3. Peel the tomatoes and cut them into pieces the size of orange petals, so as to fry more juice.

4. When the eggs are knocked into the bowl, we should pay attention to the method. When we beat the eggs, we should beat them hard for a while, and gradually speed up. The tips of chopsticks should be scraped to the bottom of the bowl every time, and the chopsticks should be soaked in the eggs as much as possible until there is a lot of foam on the surface of the egg liquid, which can be considered as a good egg.

5. Heat the pan with oil, and the oil is more than usual for cooking. Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pan, so that the eggs won't stick to the wall of the pan. Pour in the egg liquid, spread it out, stir fry until the egg liquid solidifies, and stir fry it into pieces. Don't stir fry it for too long, just solidify it. So the fried eggs are tender inside and outside, and put it out for use.

6. If there is oil left in the pot, add chopped green onion and stir-fry. If there is no oil left, add a little oil to heat it, add tomatoes and stir-fry, and stir-fry the tomatoes to make soup. Stir-fry the juice of tomatoes to make it taste good.

7. Add the fried egg pieces, sugar and salt, stir-fry them quickly and evenly, and then take them out and plate them.