Materials for stir-frying garlic sprouts with shredded pork: 250g garlic sprouts, pork 150g, proper amount of oil and salt, ginger 1 slice, cooking wine 1/2 tablespoons, soy sauce 1 tablespoon, white pepper 1/2 teaspoons.

Practice steps:

1. Prepare the required materials. Choose a little fat pork, and the fried food tastes better. Wash garlic seedlings, cut into pieces, and cut ginger into sections.

2. Slice the pork first, then shred it, and the thickness should be even.

3. Heat the oil in the pan, stir-fry the shredded pork until the color turns white, pour in cooking wine, light soy sauce, stir-fry evenly, and stir-fry the shredded pork until it becomes discolored.

4. Add garlic sprouts, salt and white pepper, stir-fry quickly and evenly over high fire, stir-fry until the garlic sprouts are slightly soft, turn off the fire and serve.

Stir-fried pork belly with Chili peppers Ingredients: 250g pork belly, 2 red peppers, 3 peppers, 5 dried peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, cooking wine 1 tablespoon, soy sauce 1 2 tablespoons, and sugar1teaspoon.

Practice steps:

1. Pork belly is cut into pieces, green pepper is pedicled and seeded, obliquely cut into pepper rings, dried pepper is cut into small pieces, green onion is shredded, ginger is shredded, garlic is seeded and sliced.

2. Add oil to the pot, heat it, stir-fry the pork belly, stir-fry the pork belly to get oil, remove the pork belly, and leave oil in the pot.

3. Stir-fry chopped green onion, shredded ginger, garlic slices and dried Chili. Stir-fry in green and red pepper rings until the pepper skin is slightly wrinkled.

4. Stir-fry pork belly slices and green pepper in a pot, pour in soy sauce, cook wine, add a little salt and sugar, stir-fry quickly and evenly, turn off the fire and serve.

Sauté ed cuttlefish with leek Ingredients: cuttlefish 250g, leek 1 root, proper amount of oil and salt, 2 slices of ginger, cooking wine 1 spoon,

1. Squid larvae are frozen squid larvae, which are sold in supermarkets and online. Clean it up and use it. Firstly, the frozen squid larvae are naturally thawed in cold water, and then melted. Select Chinese chives to remove old leaves, and then wash them in clean water.

2. When the leek is cut again, the root of the leek is stained with silt, which is difficult to clean. First cut off a short section near the root, then cut the leek into inches, and separate the leek leaves from the leek stems.

3. Boil the pot with water, pour in the cooking wine, and blanch the cuttlefish larvae in water for about 0/min. Squid larvae are easy to cook, so don't. Don't overdo it. Cooking wine can remove the smell of squid larvae.

4. After the squid larvae are taken out, they are immediately put into cold water for cooling, and then taken out for standby, so as to keep their fresh and tender taste.

5. Heat the oil in the pan, add Jiang Mo and saute until fragrant, then add leek stalks and stir well. Stir-fry the leek stalks first, and then stir-fry the leek leaves, so that the leek stalks and leek leaves will not be over-fried.

6. Add leek leaves, cuttlefish larvae and salt, stir-fry quickly and evenly over high fire, turn off the fire and plate.

Materials required for moo Shu pork: 2 eggs, auricularia auricula 1 piece (dry), Flammulina velutipes 1 piece (dry), pork 150g, proper amount of oil and salt, onion 1 piece, 2 slices of ginger, 2 cloves of garlic, half a tablespoon of cooking wine and half a teaspoon of white pepper.

Practice steps:

1. 1-2 hours in advance, soak daylily and auricularia in cold water, and soak daylily and auricularia.

2. Pick and wash the day lily, remove the roots of the fungus and tear it into small flowers.

3. Beat the eggs into a bowl, evenly, slice the pork, add cooking wine and white pepper, then add starch, and marinate for 10 minute, so that the fried meat slices are tender and smooth, not fishy or firewood.

4. Heat the oil in the pot, pour in the egg liquid, spread it out, wait for the egg liquid to solidify slightly, and then fry the egg into pieces. Take out the egg pieces for later use.

5. Stir-fry chopped green onion, Jiang Mo and garlic slices. Stir-fry the sliced meat until the color turns white. This meat is not delicious. It doesn't need to be fried for too long, just turn white. If fried for too long, the taste will be old.

6. Stir-fry the auricularia auricula and daylily for 1-2 minutes, add the fried egg slices, and then add the salt. Stir-fry the fire quickly and evenly, turn off the fire and put it on the plate.

Fla scrambled eggs

1. Prepare the required materials, pick and wash the leeks, and choose the hemispherical mushroom cap. The cap length shows that it is old, and the best stalk is around 15cm.

2. Cut the root of Flammulina velutipes, and then tear the Flammulina velutipes into small flowers by hand.

3. Cut the leek into inches, beat the eggs into the bowl and beat them evenly with chopsticks.

4. Add water to the pot and bring it to a boil. Blanch Flammulina velutipes. After the water is boiled, take out the Flammulina velutipes and cool it in cold water. Take out Flammulina velutipes, and squeeze dry for later use.

5. Heat the oil in the pan, pour in the egg liquid, heat until the egg liquid is slightly solidified, stir fry into pieces, and take it out for use.

6. Add a little oil to the pot, add Jiang Mo, stir-fry garlic slices, add Flammulina velutipes, and stir-fry quickly and evenly.

7. Add the leek fire and stir fry quickly and evenly. Add the fried egg pieces, add salt, stir fry quickly and evenly, turn off the heat and serve.

Toothpick meat required materials: pork 250g, proper amount of oil and salt, cumin powder 1 teaspoon, Chili powder 1 2 tablespoons, sesame 1 tablespoon, oyster sauce 1 tablespoon, soy sauce 1 teaspoon, pepper 1 teaspoon.

Practice steps:

1. Prepare the required materials and cut the pork into pieces.

2. Put it in a plate, add oyster sauce, pepper, cumin powder, a little salt, cooking wine and soy sauce, and marinate with white sugar for 10 minute.

3. Add starch and stir well.

4. Put diced meat on toothpicks, put 2-3 diced meat on each toothpick, and wear the rest as usual.

5. Heat the oil in the pot to 60% heat, fry the mutton skewers one by one, and fry them twice if there is less oil.

6. Fry the mutton skewers until golden brown, and remove the oil control.

7. Pour the oil out of the pan, put it into the fried toothpick meat, add Chili powder and sesame seeds, stir fry evenly, and serve.

Ingredients for scrambled eggs with leek: 400g leek, 3 eggs, proper amount of oil and salt,

Practice steps:

1. Prepare the required materials, remove the old leaves of leeks and rinse them clean. There is a lot of sediment at the root cutting of leek, which is the most difficult to wash. Cut off a section of roots, then remove the old leaves of leeks, soak them in salt water for a while and then wash them to avoid pesticide and fertilizer residues. Rinse the leeks again.

2. Cut the leek into inches, and separate the leek stalks from the leek leaves. This is a trick to fry leeks. That's all it takes. When frying leeks, stir-fry the leek stalks first, and then stir-fry the leek leaves, so that the leeks will not be fried unevenly.

3. Knock the egg into the bowl and beat it evenly with chopsticks, so that the egg white and yolk are fully and evenly mixed.

4. Heat the oil in the pot, pour in the egg liquid, spread the egg liquid, heat until the egg liquid is slightly solidified, then fry the egg into pieces and take it out for later use. Eggs fried with small fire are tender, and fried with large fire are fragrant, so they can be fried according to personal taste.

5. Heat the pot with a little oil, stir-fry the leek stalks with high fire, stir-fry the leek stalks to change color, add the leek leaves and fried egg pieces, add salt, stir-fry the leek leaves with high fire, stir-fry the leek leaves to Microsoft, turn off the fire and plate.

Fried leek with squid Ingredients: 2 squid strips, 250g leek, proper amount of oil and salt, ginger 1 slice, 2 cloves of garlic, cooking wine 1 tablespoon,

1. Select the old leek leaves, wash them, cut them into inches, and separate the leek stalks from the leek leaves. When frying, stir-fry the leek stalks first, and then stir-fry the leek leaves, so that the fried leek leaves are as ripe as the leek stalks, and the leeks will not be over-fried.

Step 2 prepare squid. I used the headless frozen squid bought in the supermarket. After I bought it, I put it in cold water and let it thaw naturally. After thawing, I peeled off the skin of the squid by hand, then removed the fishbone from the squid, washed it and dried the water.

3. Now cut the squid with a knife, so that the squid can be made beautifully. Put the squid flat on the chopping block, put it in the squid gun with the inner side facing up and the peeled side facing down. Along the corner of the squid, the knife and the chopping block form a 45-degree angle. Tilt the knife and cut the squid line so that the squid can not be cut. (Tang T cuts the skin to a depth of 2/3) After cutting, turn it 90 degrees. If you can t-cut the knife, cut the squid into two pieces, then cut the squid into strips, or cut the squid into squid rings. S easier. After cutting the knife, cut the squid into pieces of appropriate size.

4. Boil the water in the pot, and pour it into it to win.

5. Add oil to the pot, heat it, put it in Jiang Mo, stir-fry garlic slices in squid fire for several times, add leek stalks, stir-fry evenly, add leek leaves and salt, stir-fry evenly over high fire, turn off the fire, and plate.

Sauté ed shredded pork with garlic shoots Ingredients: garlic shoots 300g, pork 150g, proper amount of oil and salt, 2 slices of ginger, soy sauce 1 tbsp, cooking wine 12 tbsp, starch 13 tbsp.

Practice steps:

1. Prepare the required materials, wash the garlic shoots, and cut the garlic shoots into sections about 3 cm long.

2. Cut the pork into chopsticks-thick silk.

3. Put the soy sauce and cooking wine into the shredded pork, grab it evenly, add starch and grab it evenly. Finally, pour a little oil and grab it evenly. Cooking wine can remove the fishy smell of pork, and starch can make shredded pork taste smooth and tender after frying. Add some oil and the shredded pork will win. Don't stick to the pan when frying. This is a tip for frying shredded pork.

4. Heat the oil in the pot, add the shredded pork and stir fry until the color turns white, and remove the shredded pork for later use.

5. Add a little oil to the pot, stir-fry shredded ginger, stir-fry garlic seedlings, stir-fry garlic seedlings until they are broken, add salt and stir-fry evenly. Garlic bolts should not be fried too badly, so as not to destroy the spicy ingredients and reduce the sterilization effect.

6. Add the fried shredded pork, stir fry quickly and evenly over high fire, turn off the fire and serve.

Chili pepper chicken ingredients: 2 chicken legs, proper amount of oil and salt, 2 onions, 2 cloves of ginger 1 root, 2 cloves of garlic, dried Chili 1 piece, pepper 1 tablespoon, half a tablespoon of sugar, white pepper 1 teaspoon, cooking wine 1 tablespoon, etc.

Practice steps:

1. Clean the chicken leg, and then remove the bones from the chicken leg. It is practical to use kitchen scissors to remove chicken bones. Cut the chicken leg ankle with scissors, and cut off the chicken skin and fascia inside. It should be completely separated and cut to the bone. Grab the ankle of the chicken leg with one hand, grab the chicken with the other hand and tear the bone together with the chicken. Finally, cut off the remaining edges.

2. Cut the chicken leg into pieces slightly larger than diced chicken, put it in a container, add salt, onion, ginger, white pepper and cooking wine, grab it evenly, and marinate it for 15 minutes to remove the fishy smell of chicken.

3. Cut the dried pepper into sections with scissors. Do not need pepper seeds, cut the onion into pieces, chop the ginger into powder, slice the garlic, and prepare cooked sesame seeds and pepper.

4. Pick up the onion and ginger in the marinated diced chicken, add the starch and grab well. Adding starch can stir-fry diced chicken.

5. Add water to the pot to boil, soak the dried peppers in boiling water, remove them, and drain the water for later use. In this way, when frying peppers, the peppers are not easy to paste, and the fried peppers are crisp and fragrant.

6. Heat the oil in the pot, fry the diced chicken with high fire, break the diced chicken to prevent it from sticking together, fry the diced chicken into golden brown, and take it out for later use.

7. Raise the oil temperature, fry the diced chicken until crispy outside and tender inside, remove and drain for later use. Stir-fried diced chicken can achieve the effect of tender outside and tender inside. If you keep frying in the oil pan, it will dry the chicken's water, taste terrible and turn it into firewood.

8. Pour out the oil of the fried chicken pieces, leave some base oil, fry the dried Chili pieces, and fry the dried Chili pieces into spicy taste.

9. Add pepper, a little onion, Jiang Mo and garlic and stir fry.

10. Add the diced chicken, add the white sugar, and then add the remaining spring onion. Stir fry quickly and evenly over high fire, and add white sesame seeds to stir fry evenly. Turn off the fire and serve on a plate.

Celery powder ingredients: celery 500g, vermicelli 1 root, pork 100g, proper amount of oil and salt, onion 1 root, 2 slices of ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, cooking wine 1 tablespoon,

Exercise:

1. Prepare the required materials, remove the leaves and roots of celery, wash, and cut celery into inches with an oblique knife.

2. Add water to the pot and bring to a boil. Add vermicelli and cook until soft. Soak soft vermicelli in warm water for 1-2 hours. Soak the vermicelli until there is no hardness. If the vermicelli is too long, cut it off with a knife.

3. Shred pork, chopped green onion, cho

1. Prepare the required materials, wash the green pepper, drain the water, remove the stalks and seeds of the green pepper, and then break the green pepper into pieces.

2. Slice the pork, add cooking wine and a little salt, grab it evenly, then add starch, grab it evenly, and marinate for 10 minute.

3. Heat the oil in the pan, stir-fry the meat slices, stir-fry the meat slices until the color turns white, and set aside.

4. Add a little oil to the pot, add chopped green onion, Jiang Mo and garlic slices, and stir-fry until fragrant.

5. Stir-fry the green pepper over high fire, stir-fry the green pepper until the surface is slightly wrinkled, add the fried meat slices, add salt, and pour in the soy sauce. Stir-fry evenly over high fire, turn off the fire, and plate.