1, shredded hot and sour potatoes: 2 potatoes, appropriate amount of onion, ginger, garlic, pepper, pepper, salt and oil. First, wash the potatoes, cut them into filaments and soak them in cold water, which can not only prevent them from turning black, but also keep them white, tender and crisp when frying. Chop the onions and garlic into powder, and soak the peppers and peppers. Put oil in the pan, stir-fry pepper to get fragrance, take pepper out, stir-fry pepper, onion and minced garlic, drain potato shreds and stir-fry in the pan, add refined salt and monosodium glutamate to taste when it is 80% ripe, add sugar and white vinegar to stir-fry evenly, and then pour sesame oil to get out of the pan.

2, dried beans: appropriate amount of beans, appropriate amount of onion, ginger and garlic, chicken essence and salt, pepper, a small amount of sprouts and shrimp. Prepare all the ingredients, mince all the onions, ginger and garlic, mince the shrimps until they are soft in water, and take out the sprouts for later use. Heat the wok, pour in the beans and stir fry until the water in the beans is dry and the skin shrinks. Put the beans on the side of the wok, add onion, ginger, garlic, shrimp and sprouts to stir fry until fragrant, then stir fry the beans together, add a little salt and sugar, add a little light soy sauce, then pour in sesame oil and chicken essence and stir fry them all.

3, tomato scrambled eggs: 2 tomatoes and 2 eggs, the right amount of salt and green onions, a small amount of sugar and soy sauce. Wash and slice tomatoes, break eggs for later use, and wash and slice green onions. Heat a wok, pour in an appropriate amount of oil, pour in the broken eggs, stir fry until it is almost ready for use, add some oil to the wok, add chopped green onions to stir fry, pour in tomatoes to stir fry, cook for a while, then add an appropriate amount of salt, sugar and light soy sauce, then pour in the eggs that have been fried before, and stir fry evenly.