1, white scorched asparagus. Ingredients: asparagus, green onion, ginger, garlic, millet chili, vegetable oil, salt, soy sauce, oyster sauce.

First of all, clean the asparagus, cut off the head of the oldest section, add water to the frying pan, heat to boiling, put the asparagus into the blanch for two minutes, take out and then put into cool water to soak, and then control the water into the plate.

Cut the green onion, ginger and garlic into minced, millet chili pepper is also chopped into chili pepper, in the frying pan pour oil, heating to 6 into the heat, into the green onion, ginger, garlic and chili pepper burst incense.

Add soy sauce, oyster sauce, a little salt and stir well, stir fry after turning off the heat, cold some poured on top of the asparagus can be.

2, cowpeas fried pork. Ingredients: cowpeas, pork, vegetable oil, salt, soy sauce, soy sauce, sugar, cooking wine, five-spice powder, green onions.

First, clean the cowpeas, remove the two heads and then cut them into two-centimeter sections.

Wash and dry the pork, then cut it into thin strips and place in a large bowl. Add the soy sauce, dark soy sauce, salt, and cooking wine and mix well to marinate for 15 minutes.

Pour peanut oil into a wok and heat to 60%, add the pork and stir-fry until the color changes to caramel, then add the cowpeas and stir-fry slowly over low heat for a minute, then add the soy sauce, soya sauce, salt, and a little water and simmer over low heat for 5 minutes.

Finally, sprinkle a spoonful of chopped green onion, a spoonful of five-spice powder, toss evenly to serve.

3, green pepper fried celery. Ingredients: celery, green pepper, pork, millet spicy, cooking wine, soy sauce, starch, vegetable oil, salt, soy sauce, sugar.

First of all, clean the pork loin, dry the surface of the water, and then cut into thin, into a large bowl, in which pour two spoons of cooking wine, two spoons of soy sauce and a little bit of cornstarch, mix well and then add a small spoon of oil, mix well and marinate for 10 minutes.

Clean the celery, remove the celery leaves, cut into two-centimeter sections, and then the green chili pepper to remove the seeds and cut into sections, millet chili pepper cut into chili circles spare.

Inside the pan pour peanut oil, heated to 6 into the heat, into the tenderloin, stir fry until the color brown, this time to take out, and then in the pan inside the bottom of a little oil, add chili pepper incense, and then put the green chili peppers, celery into the rapid stir fry for two minutes.

Pour in the fried shredded meat, tossed evenly after adding salt, soy sauce, sugar to taste, stir-fried can be out of the pan on the plate.

4, the fish spice eggplant. Ingredients: eggplant, green onions, ginger, garlic, Pixian bean paste, chopped pepper, balsamic vinegar, sugar, chicken broth, MSG, starch, green onions.

First of all, clean the eggplant and then cut into thin strips, put into the basin, add water rinse twice, and then pour the water out after the surface sprinkled with a little dry starch scrub evenly, so that the surface of the eggplant are wrapped in a thin layer of starch.

Pour vegetable oil into a wok and heat it to 60%, then fry the eggplant until it turns brown and softens, then take it out of the wok and put it into a bowl with the oil drained from the surface.

Cut the green onion, ginger and garlic into small pieces, and prepare a small bowl. Add the sweetener, balsamic vinegar, sugar, and chicken broth to the bowl and mix well, then add two tablespoons of cornstarch and a little bit of water and mix well.

Pour vegetable oil in the pot, heated to 6 into the heat, into the onion, ginger and garlic burst incense, and then put the chopped peppers, Pixian bean paste into the fried red oil, into the eggplant, stir-fry for a minute, pour in the ready material sauce.

When the soup collected almost dry, sprinkled with a handful of chopped green onions, tossed evenly can be out of the pot on the plate.

5, zucchini fried fungus. Ingredients: zucchini, fungus, millet spicy, garlic, soy sauce, salt, vegetable oil.

Put the fungus in a bowl, add enough water to soak, 15 minutes to take out after rinsing and spare.

Clean the zucchini, remove the head and tail, and cut into thin slices and place in a large bowl. Add the salt and stir well, and marinate for 15 minutes, then drain.

Cut the millet chili into chili rings, peel and mince the garlic, pour the oil into a pan, heat to 60%, add the chili and garlic and pop the aroma.

Then put the zucchini into the stir-fry until soft and tender, then put the fungus, add a little salt, soy sauce, keep the fire slowly stir-fry.

Finally turn to high heat, stir-fry for a minute can turn off the fire out of the pot.