Scrambled eggs with asparagus, sausage and fungus Raw materials: Zizania latifolia150g; 30 grams of auricularia auricula; Sausage 1 root; Salt 1 g; Oil10g; Practice: 1. It should be pointed out that water bamboo, fungus are soaked in water, and sausages are also boiled in warm water. In addition, a little salt is added to the egg liquid, and salt is added to the water of water bamboo and black fungus, so that salt can be added when this dish is fried. 2. Add some oil to the pan, stir-fry the sausage first. After smelling the fragrance, transfer the sausage again, pour it into the egg pan and fry it. After the raw eggs are coagulated, use a frying spoon to disperse it. At this time, pour the water bamboo into it, mix the three, stir-fry it and sprinkle a little salt to get out of the pan.

Fried fish larvae with green peppers: 1, cleaned peppers and cut into small pieces; Fish are combed and tidy; Put a little salt; Put rice wine; Pickling for 30-40 min; Drain the salted fish a little, fry in the pot until golden and crisp, and drain the oil. 2, the cauldron of fried fish pieces, with appropriate oil; Put the pepper in the pot; Put in the fried fish; Put proper sugar; Add appropriate amount of rice wine; Add a little old king; Stir-fry; Just taste it.

Stir-fried pork tenderloin with green pepper and dried bean curd Raw materials: pork tenderloin 1 50g, green pepper 50g, dried bean curd 3 pieces, garlic paste, bone soup, douchi with water, cooking oil, soy sauce, rice wine and salt 1, pork tenderloin with small bubbles1hour, cooked by pigeons. Clean the green pepper, and change the section with the inclined knife. Boil the pot to 40% heat, put in dried bean curd and fry until the golden skin is hard, scoop it up, let it cool, and cut into strips. 2. Add cooking oil to the pot and boil it to 60% heat. Stir-fry the green pepper, douchi and garlic until fragrant. Add dried bean curd and pork tenderloin slices and stir well. Add soy sauce, rice wine and salt seasoning. Bone drenching soup, big hot pot 1min, just put the plate out of the pot.

Stir-fried eggs in soy sauce raw materials: raw eggs with 2 onions 1 root; Pixian bean paste 1.5 tablespoons of water 1.5 stir-fry spoons of cooking oil; Practice 1. Prepare raw materials, peel and clean shallots and reserve them; 2. The eggs are scattered, and Pixian bean paste is mixed with 1.5 cold water diluent, which is beneficial to stir-frying; 3. Cut the shallots into large oblique slices; 4. Boil the wok and pour in 5 tablespoons of cooking oil. When the temperature is 6 minutes, pour in the egg liquid. Otherwise, shake the wok back, forth, left and right to make the egg liquid cover all the bottom pots. 5. When the egg liquid is semi-coagulated, take chopsticks to transfer lung cancer into a small piece, pour in shallots and stir well. 6. Add the flour paste and stir well.