Hot and sour potato shreds:

Production process 1. Peel the potatoes, cut into thin strips, soak in water to wash off the starch, which can not only prevent them from turning black, but also make them It remains white, tender and crispy when stir-fried. Remove and drain before frying.

2. Remove seeds and stems from green and red peppers, cut into thin strips, and cut dried peppers into shreds.

3. Heat the wok, add peanut oil to heat, add shredded green onion, stir-fry until fragrant, add shredded green and red peppers, and shredded potatoes. When cooked, add refined salt and MSG. Season, then drizzle with sesame oil and balsamic vinegar, stir-fry until cooked through. Braised eggplant:

1 Wash the eggplant, remove the head and tail, cut into hob shapes, soak in water, drain, sprinkle with a little starch and mix well. Remove heads and tails of green onions, wash and cut into sections.

2 Wash and slice the pork, mince it into puree, add 1/2 tbsp soy sauce, 1 tbsp cornstarch, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well, marinate for 10 minutes to add flavor.

3 Pour 3 tablespoons of oil into the pan and heat it, add the minced meat and stir-fry until the meat turns white, then remove and set aside.

4 Continue to add 10 tablespoons of oil, sauté the green onions, add the eggplant and stir-fry quickly over high heat, add 5 tablespoons of water and stir-fry until the eggplant becomes soft and watery, about 5 to 6 minutes.

5 Pour in the previously fried minced meat and stir-fry for 1 minute. Sprinkle 1/3 tablespoon of salt, 1/5 tablespoon of chicken powder and 1/2 tablespoon of soy sauce to taste, and you are ready to serve!

Fish-flavored eggplant:

Ingredients: 2 eggplants, a little shredded pork.

Ginger, garlic, onion, spicy bean paste, vinegar, sugar. < /p>

Preparation method: 1. Wash and drain the eggplant, cut into small rounds and set aside. Wash and mince garlic, wash and mince green onions,

mince ginger and set aside. Put the vinegar, sugar and cornstarch into a bowl, add water and set aside. Note: Put the sugar in the bowl first,

then add the vinegar. Place the vinegar until it is as level as the sugar.

2. After heating the oil, add the eggplant segments and fry until golden brown, remove and drain the oil.

3. Sauté the ginger, garlic and onion until fragrant, add the shredded pork, then add the fried eggplant and stir-fry, then add the seasonings in the bowl

and stir-fry , and serve on a plate.

Green pepper and scrambled eggs:

Method: 1. Wash the green pepper with water, remove the seeds and cut into thin strips. Crack the eggs into a bowl and stir them up with chopsticks.

2. Put oil (40g) in the pot, heat it up, pour in the egg juice, stir-fry and pour out.

3. Pour the remaining oil into the pot, heat it up, add the chopped green onions, then add the green pepper shreds, add refined salt and stir-fry for a few times. When the green pepper shreds are green, add them and stir-fry. of eggs and MSG, stir-fry evenly, cook with balsamic vinegar, and then serve.

Dry stir-fried green beans

Ingredients: 400 grams of lentils, 150 grams of minced meat Seasoning: 4 dried chili peppers, 1 tablespoon dark soy sauce, minced mustard, Sichuan peppercorns, garlic granules, salt , appropriate amount of MSG: 1. Tear off the old tendons from both ends of the lentils, break them into two sections, wash and dry.

2. Heat 250 grams of oil, add lentils, and fry until the skin of the lentils becomes wrinkled. Use a strainer to remove the oil.

3. Heat another pot, use 1 tablespoon of oil to sauté the minced meat, dried chili peppers, Sichuan peppercorns, mustard and garlic until fragrant.

4. Pour in dark soy sauce and lentils and stir-fry. When the lentils are cooked, turn off the heat, add salt and MSG, and stir-fry evenly.

Chicken stir-fried cauliflower

Ingredients: chicken breast, cauliflower Seasoning: shredded green onion, minced ginger, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce, starch gravy Method: 1 3. Wash the chicken breast, cut into slices, marinate with salt, cooking wine, cooking oil for a while, and then mix well with flour and gravy.

2. Wash the cauliflower and chop it into small florets. Place it in a pot of boiling water and blanch it. Drain it into cold water and set aside. Shred the green onion, mince the ginger, and slice the garlic.

3. Take another wok and put oil in it. When the oil is hot, add the aniseed, then add the minced ginger. Add the chicken breast into the pot and fry until the meat changes color. Set aside. Add the shredded green onions and minced ginger and stir-fry until fragrant, then add the blanched cauliflower and stir-fry.

4. Add cooking wine, chicken essence, oyster sauce, put the smooth chicken breast into the pot, stir-fry quickly, add salt, stir-fry, remove from the pot and plate.

Steamed Pork

Ingredients: a piece of pork belly. Seasoning: one star anise, a little green onion, a few slices of ginger, a little cooking wine, some chili, some Sichuan peppercorns, rice, some purple rice, dark soy sauce, Light soy sauce, chicken essence, sugar, bean paste Method: 1. Slice the pork belly.

2. Marinate the meat with cooking wine, green onions, ginger and star anise.

3. After marinating the meat, prepare chili, pepper, rice, and purple rice.

4. Put the prepared 3 in the pot and fry.

5. Put 3 in the pot and cook over medium heat until the rice becomes fragrant and turns slightly yellow.

6. Use a blender to break the fried 3. Don't mix too much. The larger the particles, the easier it will be.

7. Pour 6 into the marinated meat. Add dark soy sauce, light soy sauce, sugar, chicken essence, and a little sesame oil. Mix well.

8. Finally add a tablespoon of bean paste. Add a little water to make the powder wet