Boiled cabbage

Wash the cabbage, remove the roots to prepare minced garlic, add a spoonful of soy sauce, a spoonful of oyster sauce, a little sesame oil and white sugar to the bowl, add a spoonful of oil and salt to the water, blanch for two minutes, remove the cabbage, put it on a plate, stir-fry the minced garlic, pour in the juice, stir-fry and pour it into the cabbage.

Sauté ed lettuce

Slice the side dish, add a spoonful of salt and blanch water 15 seconds to stir-fry the onion, garlic and pepper, pour in the side dish and stir-fry a few times, add a little salt and half a spoonful of chicken essence, pour in a little water starch, stir-fry the juice and add a little sesame oil and stir-fry over high fire.

Snack seafood mushroom

Prepare the ingredients, seafood mushrooms, blanch in water for one minute, stir-fry minced garlic, add seafood mushrooms and auricularia auricula, stir-fry with a spoonful of green and red peppers, a spoonful of oyster sauce and a little salt, and sprinkle with black pepper to stir-fry.

Sauté ed ham with cucumber

Slice cucumber and ham, fry ham and garlic slices with green pepper until fragrant, pour cucumber and stir-fry a few times, add a little half spoon of chicken salt and stir-fry evenly, pour ham and add a spoonful of soy sauce and stir-fry quickly.

Braised bean curd with cabbage

Stir-fry minced garlic and millet until fragrant, stir-fry Chinese cabbage until soft, stir-fry bean curd, add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of bean paste, add a little sugar to taste, add half a bowl of starch water, stew for one minute, and finally add green pepper and stir-fry for a while.

Fried vermicelli with cabbage

50g of vermicelli, 240g of cabbage, a spoonful of soy sauce, a spoonful of oyster sauce, a little salt and chicken essence, stir well with clear water, stir-fry onion and garlic with millet, stir-fry cabbage until soft, stir-fry vermicelli, and stir-fry sauce.

Sauté ed mushrooms with Chili peppers

Add onion, garlic and millet to stir-fry until fragrant, pour in mushrooms and stir-fry for 2 minutes until soft, add a spoonful of soy sauce, stir-fry oyster sauce with a little salt to taste, add green pepper and stir-fry until uncooked, and add a little starch water to thicken, and then serve.

Snack sliced lotus root

Mix two spoons of sauce, two spoons of soy sauce, two spoons of vinegar, one spoonful of oyster sauce, one spoonful of starch, a little salt chicken essence and a little water, mix well, blanch the lotus root slices in water, pour in the sauce, stir-fry the minced garlic and green pepper until fragrant, add the lotus root slices, stir-fry and collect the juice.