Ingredients: 200g fat beef, a handful of vermicelli, Flammulina velutipes 100g, and a bag of chafing dish.

Practice:

1. Put water into the pot, add half a bag of hot pot bottom material, and boil (put clear soup bottom material that doesn't like spicy food).

2. Add Flammulina velutipes to boil and cook for a while.

3. Add fans and other fans, spread out, add fat beef, cook and serve chives.

Second, shredded potatoes with green peppers

Ingredients: 2 potatoes, 2 green peppers, 4 dried peppers, light soy sauce 1 teaspoon, salt 1 teaspoon, chicken essence 1/2 teaspoon, and vegetable oil.

Practice:

1. Remove the stalks and seeds from the green pepper, wash it and cut it into filaments.

2. After peeling potatoes, wash them, cut them into filaments and soak them in water for a while.

3. After the wok is heated, pour a proper amount of oil to heat it; Add the dried chillies and stir-fry.

4. Add shredded potatoes and stir fry

5. Transfer appropriate amount of soy sauce

6. Stir well and add shredded green pepper.

7. Stir-fry shredded green peppers until they are almost cooked, and add appropriate amount of salt.

8. Stir-fry for 2 seconds, then add appropriate amount of chicken essence.

9. Turn off the fire after mixing evenly.

Third, braised potato chips

Ingredients: a potato, onion, garlic, salt, monosodium glutamate, sugar.

Practice:

1. Slice potatoes, put oil in the pan, then add garlic slices and bean paste and stir-fry until fragrant.

2. Add potato chips, stir fry for a few times, then add appropriate amount of water, and cook for a while, about 3.4 minutes.

3. Turn off the fire, add salt, monosodium glutamate (just the usual amount) and a little sugar, mix well, and add chopped green onion to decorate, and you're done.

Fourth, shredded pork with green pepper

Ingredients: half a catty of lean meat on the front leg, 4 green peppers, 2 cloves of garlic, a little salt, monosodium glutamate, soy sauce, starch or sweet potato powder.

Practice:

1. Remove seeds from green pepper, shred, blanch in hot water, and drain for later use.

2. Add salt, soy sauce, oil and starch to the shredded pork and mix well.

3. Add oil to the fire, add garlic and saute.

4. Stir fry the shredded pork quickly

5. Add green pepper, salt and monosodium glutamate, stir fry, and serve.

Five, black fungus scrambled eggs

Ingredients: 3 eggs, black fungus 1 stick, green pepper 1 piece, oil and salt.

Practice:

1. After washing the soaked auricularia auricula, tear it into pieces of moderate size by hand.

2. After cleaning the pepper, cut it into pieces at will for later use.

3. Add oil to the pan. When it is heated to 60%, pour in the beaten egg liquid and stir fry quickly. When both sides are golden, take it out of the pan for later use.

4. Add a little oil to the pot, put the black fungus in the pot, stir fry over medium heat, and when you hear the crackling sound of the black fungus, add the green pepper and stir fry together.

5. When the pepper changes color slightly, add salt and scrambled eggs, stir fry evenly, and then take out the pot.

Six, steamed eggs

Ingredients: 3 eggs, a little salt and an appropriate amount of onion.

Practice:

1. Beat the eggs and add warm water. The ratio of egg to water is 1: 1. Mix the water and eggs well. Add a little salt.

2. Let the water steam for 7 minutes

3. Add soy sauce, a little oil and chopped green onion before cooking.

Seven, garlic moss fried sausage

Ingredients: 1 sausage, 250g garlic moss, 3 cloves of garlic, appropriate amount of dried pepper, 2 garlic sprouts (optional), soy sauce 1 teaspoon, and appropriate amount of salt.

Practice:

1. Wash garlic moss and cut it into small pieces about 3 cm for later use.

Step 2 slice sausage

3. Chop garlic and dried pepper, and cut garlic seedlings into sections for later use.

4. Pour a proper amount of salad oil into the pot, not too much, and some oil can be fried in the sausage. On a big fire, when the oil smells, turn to medium heat, add minced garlic, dried peppers and sausages, stir fry until the oily edges of the sausages are slightly browned, then pour in garlic moss and stir fry together.

5. Add a teaspoon of soy sauce after the garlic moss changes color slightly, and continue to stir fry. If you feel that the pot is dry, you can add a little water. The time for frying garlic moss is determined according to your own preferences. Put a proper amount of salt before the pot, and the salt can be put less, because the sausage is salty, but it will be light without garlic moss. Take the pot and put it on the plate.

Eight, Flammulina velutipes with scallion oil

Ingredients: Flammulina velutipes, soy sauce, shallots and peanut oil.

Practice:

1. Flammulina velutipes is pedicled, washed and put on a plate.

2. Boil water in a steamer, add Flammulina velutipes and steam for 5 minutes on medium heat.

3. Take it out and pour in soy sauce.

4. Cut the shallots into chopped green onions and put them on the Flammulina velutipes.

5. Pour peanut oil into the wok, pour it on chopped green onion and Flammulina velutipes after the oil is hot, and it can be eaten after cooling, which is more delicious.

Nine, broccoli mixed with fungus

Ingredients: broccoli 1 piece, auricularia auricula 5g, corn oil 5g, fresh soy sauce 2g, salt 2g, a little pepper oil, and small red pepper 1 piece.

Practice:

1. Broccoli is soaked in salt water for half an hour, and black fungus is soaked for later use.

2. Wash the broccoli into small petals, blanch it in boiling water for about one minute, and take it out.

3. Put it in cold boiled water or pure water to cool it.

4. Wash the soaked auricularia auricula, blanch it in boiling water for 2 minutes, take it out, and cool it like broccoli.

5. Cut the red pepper into small pieces, drain the broccoli and black fungus, put them together, and put the pepper particles on it.

6. Pour the right amount of oil into the pot to burn and smoke.

7. Pour the hot oil on the pepper granules, then add salt, fresh soy sauce and a little pepper oil, mix well and eat. It is nutritious and delicious!

Ten, fried shrimps with eggs

Ingredients: 200g of shrimp, 2 eggs, 2 leeks, salt 1 tsp, cooking wine 1 tsp, vegetable oil 1 tsp, raw flour 1 tsp.

Practice:

1. Remove the shrimp line and shell the fresh shrimp for later use. Beat the eggs in a clean bowl and cut the leek into long sections.

2. Add appropriate amount of cooking wine, salt and cornmeal to the shrimps and marinate them evenly 10 minute.

3. Add a little salt and cooking wine to the eggs and break them up for later use.

4. Heat the wok, pour in the right amount of oil, and pour in the egg liquid after the oil is hot.

5. After the egg liquid is slightly solidified, use chopsticks to disperse it.

6. After the eggs are formed, set aside and add the shrimps and stir fry.

7. Stir-fry the shrimps until they change color, then mix them with the eggs and stir-fry for one minute.

8. Finally, add the leek segments and mix well. You can cook the shrimp. Don't fry it too old.

Eleven, spinach mixed with bean skin

Ingredients: spinach 300g, bean skin100g, carrot 1/2, garlic 6 petals, 5 red peppers, white sesame seeds, 20 prickly ash, 20g balsamic vinegar, 8g soy sauce, 3g salt and peanut oil.

Practice:

1. Rinse the beancurd skin, shred it, boil a pot of water to scald the beancurd skin 1 min, then take it out and control the water.

2. Peel and shred carrots, blanch them in hot water for half a minute, and remove them to control water.

3. Choose spinach, wash it and cut it into inches. Blanch it in a soup pot and dry it for later use.

4. Garlic thin skin is cut into powder, dried Chili is washed, dried and cut into sections.

5. Put the processed bean skin, shredded carrot and spinach into a large cooking basin, and put the minced garlic and pepper on the top.

6. put a little more peanut oil in the pan, stir-fry the pepper with low fire and pick it out, then turn to medium heat to burn the peanut oil until it smokes, and then turn off the heat.

7. Pour the hot pepper oil on the minced garlic and pepper while it is hot.

8. Add salt, soy sauce, balsamic vinegar and appropriate amount of white sesame seeds, mix well and serve.

Twelve, Sichuan style pork

Ingredients: pork belly 1 block, 4 garlic sprouts, 5 peppers, 4 red peppers, ginger 1 block, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of bean paste and a little sugar.

Practice:

1. The ingredients are ready. Peel and slice ginger, wash and shred green and red pepper, and wash and cut garlic sprouts (garlic leaves);

2. Pork belly is put into the pot with cold water, and cooking wine, pepper and ginger slices are added into the pot in turn. After boiling, turn to medium heat, cook for about 8 minutes until the pork belly is about seven or eight minutes cooked, remove it and let it cool;

3. Slice pork belly;

4. Add a small amount of oil to the pot and stir-fry the pork belly directly;

5. Stir-fry pork belly and add bean paste;

6. After stirring evenly, add appropriate amount of sugar;

7. Then add shredded green and red peppers and stir-fry;

8. Finally, add garlic seedlings (garlic leaves).

9. Stir-fry until the garlic leaves are just broken.

Thirteen, hot and sour hand-torn cabbage

Ingredients: cabbage 500g, oil, salt, dried Chili, vinegar, sugar and garlic.

Practice:

1. Prepare dried Chili and garlic.

2. Wash the cabbage and tear it into small pieces by hand.

3. Heat the oil in a wok and put the cabbage in.

4. Add Zhenjiang vinegar and salt and dried Chili.

5. Stir-fry the cabbage until it is raw, and add a little sugar to taste before cooking.

Fourteen, fish coriander flower

Ingredients: cauliflower, pork belly, Pixian bean paste, salt, soy sauce, vinegar, garlic, ginger, sugar, sesame oil, starch and pepper water.

Practice:

1. Wash cauliflower and break it into small buds.

2. Fat and thin meat, preferably pork belly, because cauliflower likes oil and is cut into large slices.

3. Chop ginger and garlic, and chop Pixian bean paste. If you like spicy food, you can add a little bean paste. I can't eat spicy food, just put a little.

4. Cool the oil in the hot pot. After the oil temperature comes up, add the crispy meat fried with sliced meat, spit the oil, add the red oil in Pixian douban spicy sauce, add ginger and garlic to saute, add soy sauce, pepper water and sugar, and stir fry!

5. Stir-fry the small cauliflower, pay attention to it, and it must be a fire.

6. Stir-fry is easy to paste the pot. Look at the cauliflower when it is stir-fried. Pour a little hot water along the side of the pot. Pay attention to the fact that the cauliflower has been stir-fried at this time, and it is not easy to cook. Stir-fry until the flower is soft and green, and put salt when it is ripe.

7. Put two teaspoons of salt, depending on the amount of food, and the bean paste is also salty.

8. See that the soup in the spoon is thoroughly eaten by the cauliflower, colored, and the flowers are soft. Finally, be sure to pour in the thick juice, that is, water starch, and pour it along the side of the pot, so that the flowers are fully wrapped in soup, and the color is bright. Pour in sesame oil, pour in a little vinegar along the side of the pot, and turn the spoon out of the pot!

Fifteen, boiled cabbage

Ingredients: Chinese cabbage 250g, 2 tsps of light soy sauce, sesame oil 1 tsp, a small amount of shredded ginger, a small amount of minced garlic, a small amount of salt, and cooking oil 1 tsp.

Practice:

1. Remove the old leaves from the Chinese cabbage, rinse with clear water and soak for 10 minute.

2. Prepare shredded ginger and a small amount of minced garlic

3. Boil a pot of water, add a small amount of salt, a small amount of oil and shredded ginger.

4. When the water is completely boiling, pour in the washed cabbage. Turn over with chopsticks every 30 seconds.

I cooked it for about 2 minutes. Everyone should set the time according to the size of the cabbage they buy. Remember not to cover the pot! Cook it until it is just cooked.

6. Remove the cabbage and set the plate. Place boiled shredded ginger and minced garlic, and evenly sprinkle with 2 teaspoons of light soy sauce and 1 teaspoon of sesame oil.

7. Hot pot, pour the right amount of cooking oil. It's so hot that it smokes a little. Just pour hot oil on the cabbage!

Sixteen, garlic soy sauce boiled lettuce

Ingredients: 400g of lettuce, 3-4 cloves of garlic, 20-30ml of soy sauce (light soy sauce), a little sesame, and sesame oil10ml.

Practice:

1. Wash lettuce and drain.

2. Adjust the sauce: cut the garlic cloves as fine as possible, put them in a small dish, add soy sauce, sesame seeds and drizzle with sesame oil. Put it aside for use.

3. Add 1000 ml of water to the pot to boil, and copy the lettuce in boiling water. This process can be cooked in 20 seconds if you want to eat crispy, because lettuce can be eaten raw. Take it out and plate it.

4. Use the boiling water left in the pot, put it on a steaming rack, steam the sauce platter in the pot for 2-3 minutes, and turn off the heat.

5. Finally, pour the sauce on the lettuce, and finish.

Seventeen, chopped pepper minced edamame

Ingredients: a pile of minced meat, a bag of edamame, 2 green peppers, a little garlic, and a spoonful of homemade chopped pepper sauce.

Practice:

1. After all the raw materials are ready, stir fry garlic-minced meat-green pepper (not too spicy)-edamame in the pan.

2. Then put in a small spoon of cooking wine and half a bowl of water, cover the lid and suffocate for a while.

3. After uncovering the lid, add chopped pepper and stir fry, and then collect the juice slightly.

Eighteen, spicy fat beef

Ingredients: 500g fat beef, 400g coriander, a little salad oil, Pixian bean paste 1 tablespoon, half a teaspoon of spiced powder, white sugar 1 teaspoon, pepper powder 1 teaspoon.

Practice:

1. Wash coriander and cut into sections.

2. Put a little oil in the pot, add bean paste, spiced powder and pepper powder, and stir fry until fragrant.

3. Add beef slices and stir-fry quickly.

4. When the meat slices are basically discolored, sprinkle sugar and add coriander.

Step 5 stir fry evenly

Nineteen, scrambled eggs with tomatoes

Ingredients: tomato, egg, oil, salt and sugar.

Practice:

1. Beat the eggs and add half a tablespoon of salt.

2. Cut the tomatoes (cooked enough) for use.

3. Heat the pan, put the oil (twice as much as the usual cooking), pour the eggs when the oil emits white smoke, and stir them in circles with a spatula while pouring (if the oil is hot enough, you will see the poured egg liquid bubbling up), and the eggs are solidified, basically OK, and lifted up.

4. Add some more oil, pour the chopped tomatoes in, stir fry, and cover with low heat for 7 minutes.

5. Seeing that some tomato juice has come out, add sugar, stir-fry eggs, estimate the amount of sugar by yourself, and try the sweetness.

6. Turn on the fire, the juice is almost collected, and serve it (basically completed)

7. As a bonus, there is still a lot of tomato juice in the pot. The fire made him sticky and scooped it up and poured it on the dish.

Twenty, lettuce with scallion oil

Ingredients: lettuce 1 root, half a tablespoon of sesame oil, appropriate amount of salt, a little chicken essence, half a tablespoon of vegetable oil, and a little diced red bell pepper.

Practice:

1. Peel and wash lettuce, and then cut it into shreds.

2. Add a spoonful of salt to the shredded lettuce.

3. Then mix well and marinate for 15 minutes.

4. Drain the pickled lettuce.

5. Cut the shallots into sections and cut the ends of the shallots into chopped green onions.

6. Add vegetable oil and sesame oil to the pot and heat it. Add the onion and stir-fry until fragrant.

7. Dish lettuce, sprinkle with chopped green onion and red bell pepper, then remove the onion from the oil and pour it into the shredded lettuce.

Twenty-one, fried tofu skin with pepper

Ingredients: 2 pieces of bean curd skin, pork, 2 small peppers, onion, ginger, minced garlic, 4 cloves of garlic, a little soy sauce, salt, starch, monosodium glutamate and cooking wine.

Practice:

1. Cut the tofu skin into diamond-shaped pieces.

2. Cut the pepper into diamond-shaped pieces and slice the pork.

3. Put the base oil in the pan, add the sliced meat when it is warm, stir-fry until the pork turns white, add the minced onion and ginger, stir-fry a few times, and add a little cooking wine.

4. Add soy sauce and saute.

5. Pour in bean curd skin, add salt, add water flush with bean curd skin, boil and simmer for a while.

6. Add pepper and stir fry when the soup is half left.

7. When the soup is a little, add minced garlic and stir fry a few times, add monosodium glutamate to taste, and pour in water starch to thicken it.

Twenty-two, sweet and sour lotus root slices

Ingredients: lotus root 1 serving, 2 tablespoons of soy sauce, 4 tablespoons of white vinegar, 3 tablespoons of sugar, appropriate amount of chicken essence, salt 1 serving, appropriate amount of chopped green onion and appropriate amount of starch.

Practice:

1. Peel and slice the lotus root.

2. Blanch the lotus root slices and remove them for use.

3. Mix soy sauce 1 spoon, 2 spoons of white vinegar, 3 spoons of sugar, chicken essence 1 spoon and salt 1 spoon into sweet and sour juice.

4. Add lotus root slices to stir fry and add sweet and sour juice.

5. Add water to the starch, stir well and pour it into the pot.

6. Add diced chopped green onion and collect the juice over high fire.

Twenty-three, stir-fried diced meat with peas and corn

Ingredients: 50g corn kernels, 50g pea kernels, 50g carrot 1 root, 50g pork, appropriate amount of oil, appropriate amount of ginger, appropriate amount of salt and 2 cloves of garlic.

Practice:

1. Boil the water in the pot, and put the peas and corn kernels under it.

2. Rinse and drain with cold water after blanching.

3. Wash the pork and cut it into small dices.

4. Add cooking wine, raw flour, soy sauce, salt and fragrant powder for curing.

5. Saute garlic and ginger in hot oil.

6. Add the diced pork and stir fry.

7. After the diced meat is discolored and fried thoroughly, add the boiled peas and corn kernels and stir-fry for 3 minutes.

Twenty-four, cold beans

Ingredients: 250g of beans, five cloves of garlic, several slices of ginger, one tablespoon of Laoganma Chili sauce or Chili oil, soy sauce 10g, vinegar 15g, proper amount of salt, a little sugar, two or three red peppers and sesame oil 10g.

Practice:

1. Wash the beans, prepare the seasoning, add a proper amount of water to the pot and heat it with strong fire.

2. Peel the garlic, cut three or four pieces of ginger and mash them together.

3. Cut the pepper into small pieces and put it in a bowl. Pour in 15g vinegar, 10g soy sauce, 10g sesame oil, a tablespoon of Laoganma, a proper amount of salt, a little sugar and garlic and ginger paste to make a juice for later use.

4. Put a little salt and a spoonful of sesame oil into the pot after the water is boiled, and put the beans into the fire and cook for two to three minutes.

5. After the beans are cooked, remove the cold water twice, remove the drained water and cut it into small pieces, and put it in the plate.

6. Pour the mixed juice and mix well.

Twenty-five, seaweed egg soup

Ingredients: 2 eggs, tomato 1 piece, 20g laver, two chopped green onion, appropriate amount of salt, appropriate amount of ginger, and edible oil 10g.

Practice:

1. Stir the eggs evenly.

Step 2 slice tomatoes

3. Add tomatoes and stir fry for 20 seconds after ginger is fragrant.

4. Add 500 grams of water into laver, cook for one minute, pour the egg liquid, boil until it boils, add appropriate amount of salt, and then sprinkle with chopped green onion to serve.

Twenty-six, fried chicken gizzards with garlic moss

Ingredients: seven or eight chicken gizzards, a handful of garlic moss, seven or eight millet chilies, four cloves of garlic, 3g of ginger, appropriate amount of raw flour, pepper 1g, half a spoonful of cooking wine, half a spoonful of bean paste, appropriate amount of chicken powder and appropriate amount of salt.

Practice:

1. The bought chicken gizzards are thawed, then washed with warm water and shredded.

2. Add a little soy sauce, pepper, cooking wine, raw flour and a little cooking oil to the cut silk.

3. Grab it by hand and marinate it for about seven or eight minutes.

4. Cut garlic and ginger into foam for use, and cut millet into small pieces for use.

5. Put a little oil in the pot, add the marinated chicken gizzards, drain the oil, and remove it after discoloration.

6. Leave the bottom oil in the pot, turn to low heat and add garlic and ginger to saute.

7. Add the spicy millet, and finally add the bean paste to stir-fry the red oil. Add the chopped garlic moss and stir-fry for about two minutes.

8. Add the smooth chicken gizzards, add a little soy sauce, a little salt and a little sugar to taste, and add a little chicken powder and stir well.

9. Finally, pour in a little water starch to thicken.

Twenty-seven, cold okra

Ingredients: okra 10, 3 cloves of garlic, 1 piece of ginger, 6 cm of onion, appropriate amount of soy sauce, vinegar 1 3 amount of soy sauce, and sugar1g.

Practice:

1. Wash okra and blanch it 1 min. Don't wait too long or the nutrition will be lost.

2. Remove the pedicle, then cut the okra in half, put it back to its original shape and put it on the plate.

3. Chop onion, ginger and garlic into powder. If you like spicy food, you can prepare some dried peppers or small red beauty peppers.

4. Heat the oil in the pot. When it is 30% hot, add the onion, ginger, garlic and pepper, and stir fry for fragrance. Soy sauce and vinegar are blended according to the ratio of 3: 1, and 1 g sugar is added.

5. Stir-fry the spices and pour them into the prepared sauce.

6. Pour the sauce on the set okra and take it out!

Twenty-eight, ants on the tree

Ingredients: sweet potato vermicelli 100g, minced meat 50g, bean paste, lobster sauce, red pepper, onion, ginger, cooking wine and soy sauce.

Practice:

1. Sweet potato vermicelli is soaked in warm water and cut into sections, and the front leg meat is chopped into minced meat. Pixian bean paste and lobster sauce are chopped, red pepper is diced, chopped green onion and Jiang Mo are cut, and half a spoonful of soy sauce and half a spoonful of cooking wine are prepared.

2. Pour the hot oil into the minced meat in a hot pot, stir-fry and disperse to change color.

3. Add chopped green onion, Jiang Mo and red pepper, stir fry, add cooking wine, add bean paste and lobster sauce and stir fry to get red oil.

4. Pour the bone soup into the fire and bring it to a boil. Add the soaked vermicelli, turn to light fire, add soy sauce, add a little sugar to taste, and then collect the juice and plate it.

Twenty-nine, salt and pepper pork belly

Ingredients: pork belly 500g, salt, cooking wine, onion and pepper.

Practice:

1. Cut the pork belly into a width of about 0.5cm (remember not to be too small).

Put the meat in the pot without oil, just fry it until it is golden on both sides.

3. When the meat is slightly dry, pour out the oil in the pot, and there is no need to leave oil in the pot.

4. Open the fire, add salt, wine and pepper and stir fry evenly.

5. Sprinkle chopped green onion when cooking.

Thirty, stir-fry pork liver

Ingredients: 250g pork liver, a little onion, a little ginger, a little cooking wine, a little sesame, a little pepper, a little starch and a little soy sauce.

Practice:

1. Cut the onion and ginger for later use.

Step 2 cut into thin slices

3. Add ginger, salt, soy sauce, white pepper, oil and sweet potato powder, and grab well for at least two minutes.

4. Pour oil into the pot, add ginger, garlic and sesame seeds.

5. Pour in sliced pork liver, stir fry and add cooking wine.

6. Add the onion, continue to stir-fry, and serve.