First, cucumber fungus eggs

Practice:

1, cucumber slices, auricularia auricula soaked and tore small flowers, garlic smashed;

2, eggs are scattered;

3, hot oil and slippery eggs are held for use;

4. Leave oil at the bottom of the pot, saute garlic and add fungus to stir fry, add cucumber to stir fry, and add eggs to stir fry;

5. Season with salt and soy sauce.

Second, stir-fried shrimps with peas

Practice:

1, wash the tender peas, put them in a boiling water pot and blanch them with light salt water for later use;

2. Heat the wok, add the soybean oil, when it is 30% hot, put the shrimp into the wok, quickly spread it with bamboo chopsticks, fry it for about 10 second, pour it into the colander, and control the oil (when frying, you should master the hot wok, cool the oil, and it will not stick to the wok);

3. Leave 25 grams of base oil in the wok, heat it, add pepper, stir fry a little, add peas, stir fry a few times, then cook cooking wine, chicken soup, salt and monosodium glutamate, then add shrimp, thicken it with wet starch, turn the wok over a few times, pour sesame oil on it, take it out of the pan and serve.

Third, the farmer's small fried meat

Practice:

1, sliced peppers (sliced peppers into tubes), sliced fresh meat or shredded, shredded ginger and sliced garlic;

2. Heat the oil, add shredded ginger and garlic slices, pour shredded pork into the pot, add appropriate amount of salt, stir-fry until it is 90% ripe, and serve;

3. When stir-fried green peppers are few (adjust the time according to the size of the fire), add a little salt, add a spoonful of chopped peppers and stir well. Pour the shredded pork into the pot and stir fry;

4. Add proper amount of vinegar, soy sauce, cooking wine and lobster sauce. When stir-frying is less, add proper amount of chicken essence and stir well, and then serve.

Fourth, Mapo tofu

Practice:

1, wash and chop pork, slice tofu, and soak in light salt water 10 minute;

2. Take out the dry water, cut ginger and ginger, and cut Pixian bean paste;

3. Stir-fry onion and ginger in a hot pot, stir-fry minced meat, add Pixian bean paste and lobster sauce, and stir the fragrance;

4, add tofu, soy sauce, sugar water, five minutes later, add pepper, thicken, thick soup, then turn off the heat and take out the pot.

Five, private stir-fry cabbage

Practice:

1, first pick the cabbage into pieces, wash it, drain it, and tear it into small pieces by hand. Wash tomatoes and cut into pieces. Slice ham. Cut the dried tofu into pieces. Chop ginger and onion;

2. Add oil to the pot. When the oil is 70% hot, add minced onion and ginger and saute until fragrant. Then add dried bean curd. Don't turn it with a shovel. About half a minute, after hearing the "sizzling" sound of dried tofu, turn it with a shovel and fry the other side with oil. In this way, the dried bean curd is fragrant and not easy to break;

3. After the dried tofu is fried and puffed, add soy sauce and spiced powder, then add cabbage, stir-fry until it is slightly soft, and add salt and sugar. Pour in tomatoes and ham slices, stir-fry until the tomatoes are slightly souped, and then turn off the heat. If there is too much soup, add a little water starch.