Chinese cabbage tofu pot:

Chinese cabbage, tofu, fungus, ham sausage, pour tofu into hot oil and stir-fry minced garlic until fragrant. First, pour in cabbage to help stir-fry until soft and ham stir-fry, add tofu, fungus and vegetable leaves, stir-fry until golden, and take a spoonful of soy sauce, a spoonful of oyster sauce and half a spoonful of soy sauce for coloring. Finally, pour a little starch water, pour a bowl of water and cook for 5 minutes, add a little salt to taste and thicken.

Fish-flavored shredded pork:

Shred all the ingredients of auricularia auricula, green pepper, tenderloin and carrot, one spoonful of half sugar, one spoonful of vinegar, two spoonfuls of soy sauce, one spoonful of starch, a little salt, half a spoonful of starch, one spoonful of cooking wine, marinate evenly for 65,438+00 minutes, stir-fry the shredded pork over high fire, take it out, pour the oil again, stir-fry garlic slices and ginger slices, and pour in the side dishes.

Sauté ed sausage with lotus root:

Slice lotus root, cook for 2 minutes, remove cold water, drain water, stir-fry garlic slices until fragrant, add lotus root slices and stir well, add a spoonful of oyster sauce, continue to stir-fry sausage, add a little soy sauce, add pepper, and finally add a splash lake, stir-fry with a little salt and sugar for seasoning.

You can cook.

Sauté ed broccoli with mushrooms;

Blanch broccoli in water for one and a half minutes, saute minced garlic, saute mushrooms until soft, remove and drain, and pour broccoli, a spoonful of oyster sauce and a spoonful of soy sauce. Pour in a little chopped black pepper and a little water starch, stir well and serve.

Kung pao chicken:

Dice chicken breast, add a little salt, a spoonful of cooking wine, a spoonful of soy sauce, a little black pepper and half a spoonful of starch, and marinate for 15 minutes. Stir-fry the chicken breast with high fire, then add carrots, stir-fry peanuts in advance, and add cucumbers.

Stir-fry half a teaspoon of Pixian bean paste, one teaspoon of starch, one teaspoon of soy sauce, two teaspoons of sugar, stir-fry chicken breast and peanuts, half a teaspoon of vinegar and a little water and mix well. Finally, pour the sauce and mix well.

Sweet and sour eggplant:

Put two spoonfuls of starch into onion, garlic and eggplant and mix well. Two eggplants. Pour oil into the pan and fry the eggplant until it is slightly burnt. Add onion and garlic and stir-fry until fragrant. Add one scoop of soy sauce, half scoop of soy sauce, one scoop of oyster sauce, two scoops of vinegar, one scoop of sugar, one scoop of starch and half a bowl of water and mix well. Add the prepared sauce and cook until it is thick.

Sweet and sour eggplant:

Two onions and garlic, two eggplants and two spoonfuls of starch in the eggplant, stir well, pour oil into the pot, add eggplant and stir-fry until slightly burnt, add onion and garlic and stir-fry until fragrant, one spoonful of soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, two spoonfuls of vinegar, one spoonful of sugar, one spoonful of starch and half a bowl of water, mix well, and pour the prepared sauce to cook until it becomes thick.

Tear cabbage by hand:

Stir-fry minced garlic and pepper in Chinese cabbage, add a little water in the middle, stir-fry until soft, add a spoonful of soy sauce, a spoonful of vinegar, a spoonful of sugar, a little salt and a little chicken essence and stir well.

Stir-fried pork liver:

Clean pork liver slices, grab a spoonful of soy sauce, oyster sauce, cooking wine, half a spoonful of starch and a little black pepper, and marinate for about 10 minute. Stir-fry pork liver with minced garlic, pepper and ginger, then stir-fry onion and green pepper, add a spoonful of soy sauce and continue to stir-fry, and finally add a little salt to taste.

Baked eggplant with beans:

Eggplant, beans, dried garlic peppers, a spoonful of soy sauce, a spoonful of oyster sauce, half a spoonful of soy sauce, half a spoonful of sugar, a proper amount of salt, a spoonful of starch and half a bowl of water, cut eggplant into strips and put it into a pot, put oil into beans, leave the bottom oil in the pot, stir-fry until the skin is wrinkled and full, add eggplant and stir-fry until soft, then take out the pot again, pour beans and eggplant and stir-fry.