First of all, stir-fry yuba with spicy sauce.

Staple food: yuba, pepper, millet pepper.

Accessories: oil, thirteen spices, soy sauce, onion, salt.

Detailed steps:

1. Soak yuba in advance for later use.

2. Clean the pepper and cut it into sections for later use.

3. Wash the onion and cut the chopped green onion for later use.

4. Pour oil into the pot, add chopped green onion and millet pepper and stir fry.

5. Add pepper and yuba into the pot and stir fry together.

6. Stir fry for a while. When the pot is ready, add thirteen spices, soy sauce and salt and stir well.

Second, golden garlic rape.

Staple food: rape

Accessories: Lentinus edodes, salad oil, chicken essence, garlic, water, steamed fish, soy sauce and sugar.

Detailed steps:

1. Clean garlic and mushrooms and cut them into powder for later use.

2. Steam the fish and soy sauce with water, sugar and chicken essence into juice for later use.

3. Pour water into the pot, put some oil and chicken essence, and cook the small rapeseed until it is cooked.

4. Take out the small rape, drain the water, and put its head out on the plate for later use.

5. Pour the oil into the pot again, heat it, add mushrooms and minced garlic, fry until golden brown, and turn off the heat.

6. Pour the soy sauce while it is hot and pour it on the middle leaf.

Third, wax gourd and bean curd silk

Staple food: wax gourd, shredded tofu.

Accessories: star anise, soy sauce, oyster sauce, pepper, salt, oil and onion leaves.

Detailed steps:

1. Peel and wash wax gourd, and cut into pieces for later use.

2. Pour the oil into the pot, add the crushed star anise, add the shredded bean curd, stir fry and turn over.

3. Pour the wax gourd pieces into the pot and add some salt until the wax gourd becomes soft, and the shredded tofu turns yellow and a little burnt.

4. Add water, add some soy sauce and oyster sauce, and stir well.

5. Turn off the heat, cover it and simmer for ten minutes. Sprinkle some onion leaves with the cover and mix well. Turn off the heat.

Fourth, the ground is three fresh.

Staple food: potato, eggplant and green pepper.

Accessories: oil, soy sauce, sugar, salt, chopped green onion, minced garlic, starch and broth.

Detailed steps:

1. Eggplant and potato are peeled, washed and cut into pieces for later use.

2. Clean the green pepper and cut it into small pieces for later use.

3. Pour the oil in the pot, 70% to 80% hot, pour in the potato pieces and fry until golden brown, and then remove them after being slightly transparent.

4. Pour the eggplant into the pot, fry until golden brown, and take it out together with the green pepper pieces.

5. Leave a small amount of oil in the pot and add chopped green onion and garlic to saute.

6. Add stock, soy sauce, sugar, salt, eggplant, potatoes and green peppers and cook for a while.

7. Finally, add water starch and collect the juice over high fire.

Five, scrambled eggs with chives and mushrooms

Staple food: leeks, mushrooms and eggs.

Auxiliary ingredients: oil and salt.

Detailed steps:

1. Beat the eggs and stir well for later use.

2. Pour the oil into the pot. When the oil is hot, pour in the eggs and fry them.

3. Wash the mushrooms and leeks, then cut the mushrooms into small pieces and cut the leeks into sections for later use.

4. Pour the oil back into the pot, add the chopped mushrooms and stir fry for a while.

5. Finally, pour in leeks and eggs, stir fry, and add some salt and chicken essence.