Stir-fried diced chicken with cucumber and mushrooms

Method:

1. Peel the cucumber and cut it into small pieces, cut the oyster mushroom into small pieces and cut the chicken into small pieces. piece. Prepare minced ginger, winter squash, dried chili peppers, garlic, etc.

2. Add onion and ginger juice to the diced chicken, desize, add a small amount of sugar, a small amount of oil, an appropriate amount of salt, add flavor, add sweet potato vermicelli to lock in moisture, and finally add some sesame oil. . Marinate for 20 minutes. Soak the cucumber in a little salt water for a while, then remove excess water.

3. Put an appropriate amount of oil in the pot, add pepper, ginger, garlic, dried chili and simmer until fragrant. Add the diced chicken and quickly spread it. Fry until the chicken loses color. Pour out, leaving the base oil. Add oyster mushrooms, add appropriate amount of salt and stir-fry, then add chicken, stir-fry, add diced cucumbers, stir-fry twice and remove from the pan. Scrambled eggs with fungus

Method:

1. Soak the black fungus in warm water in advance and clean it. Beat two or three raw eggs with salt.

2. Add water to the pot and bring to a boil, add black fungus, add salt and water for 3 to 4 minutes, then clean.

3. Put an appropriate amount of oil in the pot, pour in the egg liquid, stir-fry and serve.

4. Take out another pot, add an appropriate amount of oil, add ginger slices, winter squash, garlic, stir-fry over low heat until fragrant, turn on the heat, add black fungus, pepper and stir-fry, add appropriate amount of salt and stir-fry to taste. Add bone soup, stir-fry the sugar color, add the eggs and stir-fry, add white pepper, a small amount of white sugar, sesame oil, green onions and mix well. Fried eggplant Ingredients: 500 grams of eggplant, small pieces of ginger, 2 green onions, 5 cloves of garlic, 10 dry red peppers, 1 salt spoon, 2 drops of vinegar, and appropriate amount of oil.

Method:

1. Cut the eggplant into slices about 0.5 cm wide, clean and chop the ginger, onion, garlic and dried red pepper.

2. Bring the wok to a boil and add an appropriate amount of oil. When the temperature is 70% hot, add the eggplant slices cut into small pieces.

3. Fry one side of the eggplant until golden brown, then fry the other side, and fry all the eggplants one after another.

4. Leave the base oil in the pot, add ginger, garlic, and dry red pepper and stir-fry until fragrant. Add the fried eggplant, some salt and two drops of vinegar. Sprinkle green onions on top and serve. Enjoy.