Ingredients: 1 piece of Chiba bean curd, appropriate amount of pork stuffing, 1 spoon of Laoganma hot sauce, 4 to 5 millet peppers, 2 green garlic, appropriate amount of soy sauce, appropriate amount of cooking wine, a little sugar, a little salt, a little onion ginger and an appropriate amount of oil.

(1) Slice Chiba bean curd, and cut millet peppers into small pieces.

(2) Pour oil into a fire pan, add minced meat when the oil is hot, stir-fry and add onion and ginger until it changes color!

(3) Add Laoganma Chili sauce, stir-fry evenly, add millet pepper, appropriate amount of soy sauce, sugar and cooking wine, stir-fry evenly, pour in thousand tofu, stir-fry until Chiba tofu is colored, then add green garlic, stir-fry and add a little vegetables to stir-fry evenly, and then serve! The green garlic will fade!

2. stir-fried carrot with mung bean sprouts

materials: carrot, mung bean sprouts, oil, salt, ginger and onion.

(1) Remove the roots of mung bean sprouts, wash them and soak them in cold water for 1 minutes.

(2) Wash carrots and cut them into shreds.

(3) Take carrots out of the oil pan and put them in the oil pan.

(4) Remove the oil pan and stir-fry the onion and ginger.

(5) Stir-fry the mung bean sprouts until they collapse, add salt and stir-fry the carrots evenly.

3. Sliced chicken with lemon

Ingredients: 25g chicken breast, 1 egg yolk, 1 lemon, 5g green pepper, 2 tablespoons white sugar, 1 teaspoon white vinegar, 5/3 tablespoons dry starch, 1/4 teaspoon pepper and 1/4 teaspoon monosodium glutamate.

(1) Clean the chicken breast, green pepper and lemon.

(2) Slice the chicken breast. Add egg yolk, 1/2 teaspoon salt and pepper to the chicken slices. Grasp the chicken slices evenly by hand and marinate for 5 minutes.

(3) Slice the green pepper, cut the lemon and squeeze out the lemon juice.

(4) Mix lemon juice, 2 teaspoons of dry starch, white sugar, white vinegar, 1/2 teaspoon of salt, monosodium glutamate and appropriate amount of water to make juice.

(5) Heat the oil in the pan to 5%, add chicken slices in batches, fry until slightly yellow, and take out.

(6) The oil in the pot is heated to 7% again, and then the chicken slices are put in for quick re-frying.

(7) Leave the bottom oil in the pan, add the green pepper slices and stir fry slightly.

(8) Pour in the prepared sauce to boil, add the chicken slices, stir fry quickly until the sauce is covered with the chicken slices, and then take out the pot.

4. Fried vegetarian chicken with celery

Materials: celery, vegetarian chicken, carrots, chopped green onion, salt and peanut oil.

(1) Ye Jin celery was removed, washed and sliced, vegetarian chicken and carrot were washed and sliced.

(2) Put celery in a boiling water pot, blanch for 3-5 minutes, take out and drain.

(3) Heat the pan, add peanut oil, add chopped green onion and stir-fry until fragrant, add carrot and stir-fry for 1 minute.

(4) Add celery and vegetarian chicken, stir-fry for 3 seconds, season with refined salt, and stir-fry evenly.