Practice:

1. Cut the tofu into even small pieces;

2. Put hot oil in a pan, pour in green and red pepper, stir-fry until fragrant, and take it out for later use;

3. Leave a little base oil, pour in the tofu block, add a proper amount of cold water, and fry the tofu with slow fire for eight minutes;

4. Pour in the appropriate amount of oyster sauce, and stir with soy sauce to make the tofu evenly colored;

5. Pour in the green and red pepper granules and mix them. Emerald color vegetable roll

Practice:

1. Chinese cabbage and spinach fly;

2. Code shredded vegetables on cabbage leaves and roll them into rolls;

3. Put a little water in the pot, add salt, abalone sauce (oyster sauce) and water starch, and cook until the soup is thick;

4. Pour it on the colorful vegetable roll. Scallop vermicelli

Ingredients: 6 scallops, 50g vermicelli, seafood soy sauce 1 spoon, 50g garlic, 2g salt, 3ml cooking wine, chives 15g, oil 10ml, appropriate amount of soy sauce and appropriate amount of red pepper.

Practice:

1) Wash scallops, soak the vermicelli in cold water until soft, and then blanch it with boiling water.

2) Put the vermicelli in the scallop. Chop garlic, stir-fry it and put it on vermicelli.

3) Mix the seasoning into juice and pour it on the vermicelli. Steam boiling water for eight minutes and take it out.

4) Burn some hot oil in the pot and pour it on it. It's more beautiful with chives and minced red pepper.