Practice: 1, prepare 5 fresh okra in advance. 2. Wash it, blanch it in boiling water 1 minute or so, and then fish it out. 3, put it in cold water for refrigeration. 4, after cooling, go to the head and tail and cut it into small circles. 5, add garlic paste, soy sauce sesame oil and pepper mix.

Stir-fried with mushrooms and peppers Food: peppers, Pleurotus ostreatus, garlic, tapioca starch, soy sauce, oil consumption, salt and soy sauce.

Practice: 1, clean the Pleurotus ostreatus, and then slice the Pleurotus ostreatus, or slice it according to your own preferences. Clean the bell pepper, cut it into sections with an oblique knife, and match it with a number of millet peppers. The color is beautiful. 2. Add water to the pot, bring it to a boil, and add mushrooms to blanch, which will eliminate the odor of fungi and clean the residue. 3, pour the right amount of oil into the pot, the temperature is 6 minutes cooked, add garlic, and gradually stir fry. 4. Add Hangzhou pepper and millet, stir-fry until it becomes loose. If you think Hangzhou pepper is spicy, you can choose ordinary pepper or fresh fruit pepper that is not spicy. 5. Then add Pleurotus ostreatus and stir well quickly. 6, add a spoonful of soy sauce, a spoonful of oil consumption, a small spoon of soy sauce, a small amount of salt, quickly stir well, cover and simmer for 2min. 7. Mix a bowl of water tapioca starch, the ratio of water to tapioca starch is1:20, pour in the thickening powder, and cook until the juice is thick, then you can turn off the fire and install the plate.

Sichuan eggplant food: eggplant, meat, cassava starch, onion, garlic, ginger, green and red pepper, vinegar, soy sauce, salt, white sugar, rice wine and Pixian bean paste.

Practice: 1, clean the eggplant first, remove the pedicle of the eggplant, cut it into long sections of 4-5 cm, and then cut it into strips. Put the eggplant cut into small pieces into a pot, pour in cassava starch, and wrap it with a layer of cassava starch for later use. 2. Remove the seeds from the peppers and cut them into shreds; Shred pepper; Tangent pork belly. Chop the meat into a bowl, pour some soy sauce and rice wine, mix well and marinate for a while. Chop the onion into chopped green onion, smash the garlic, chop it into powder, pat the ginger flat, and reserve the chopped powder. 3, adjust the fish juice, pour two spoonfuls of vinegar into the bowl, one spoonful of soy sauce, a small amount of salt, then pour in white sugar, then pour in a small amount of water, and mix well. 4. Boil the oil to 50% heat and add eggplant. Fry for 2 minutes, then remove the oil to control the water supply, leave the bottom oil in the pot, pour in the meat foam after the oil is burned, stir-fry the minced meat until white, add the onion and garlic, stir-fry the fragrance, add a spoonful of Pixian bean paste and stir-fry into Chili oil. Then add the fried eggplant and stir well quickly. 5. Pour in the fried sauce and stir well. Add green and red peppers. Put the onion before the pan. Then the delicious fish-flavored eggplant is finished.