Miyaho tofu

Ingredients: 1g tofu, 0g red peanuts, 0g garlic, 0 purple peppers, 0g sesame seeds, 0 spoons of sugar, 0 tablespoons of balsamic vinegar, 0 tablespoons of raw oil, 0/0 tablespoons of dark soy sauce, 0 tablespoons of cooking wine, 0 tablespoons of salt, 0 tablespoons of flour, 0 tablespoons of chicken essence

Method:

1. Cut the tofu into cubes and set aside.

2. The seasoning juice is adjusted, and the garlic moss and purple pepper are diced and prepared.

3. Stir-fry the sesame seeds until fragrant, fry the peanuts in oil, and put them into a plate for later use.

4. Heat the oil in a wok, fry the diced tofu until golden brown and drain the oil.

5. Pour the sauce into another pot.

7. Stir and cook until sticky, pour in the fried tofu, garlic and purple pepper and stir-fry for 0 minutes. 0) Pour in the peanuts and stir-fry evenly, sprinkle with cooked sesame seeds and serve on a plate.

Garlic sprouts are spicy and stir-fried in sauce fragrant and dry

Ingredients: 1 pieces of dried tofu, 0g garlic sprouts, 0g garlic, 0 small red peppers, 0 tablespoons of soybean paste, 0 teaspoons of light soy sauce, appropriate amount of sugar, appropriate amount of chili paste

Method:

1. Cut the dried bean curd, cut the garlic sprouts into sections, slice the garlic, and chop the small red pepper.

2.鍋中加適量油，大火加熱至五成熱，倒入香幹。

3. Turn to low heat and fry until small golden bubbles appear in the white part you want to dry, and set aside.

4. Add an appropriate amount of oil to the pot, heat until it is hot, turn to low heat, and add soybean paste.

5. Add the garlic slices and small red chili fred.

6. Stir-fry over low heat until the oil color is red and the fragrance comes out, then add the fried fragrant dry.

7. Turn the heat to high, add light soy sauce and a little sugar, stir-fry evenly.

8. Finally, pour in the garlic sprouts and stir-fry a few times.

Tiger skin green peppers

Ingredients: 1g green pepper, appropriate amount of minced garlic, 0ml cooking oil, 0 tablespoons of light soy sauce, 0 tablespoons of sweet rice wine, 0 tablespoons of salt

Method:

1.將青椒洗凈，去蒂濾干水備用。

2. Remove the garlic and cut into cubes.

3. Bring the water dry in a wok, put the green peppers in the pot and simmer until they are peeled.

4. Peel the green pepper and set aside.

5. Stir-fry the minced garlic in a hot oil pan until fragrant.

6. Pour in the green pepper and fry until it becomes a tiger skin shape, and season with salt and light soy sauce and sweet rice wine.

Sweet and sour crispy eggplant

Ingredients: 1g eggplant, 0g flour, appropriate amount of oil, appropriate amount of salt, 0 eggs, appropriate amount of garlic sprouts, appropriate amount of carrots, appropriate amount of oyster sauce, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of tomato paste

Method:

1. Preparation raw materials.

2. Wash the eggplant and scrape off the skin and cut into strips.

10. Sprinkle 0 teaspoons of salt and mix well and marinate for 0 minutes.

4. Crack an egg into the cake flour and add a little water.

5. Mix into a moderately thin batter.

6. Pour out the black water from the marinated eggplant, put it in the batter and mix evenly, so that each eggplant is covered with batter.

7. Heat the oil in the pan until it is six or seven hot, and put the eggplant covered with batter into the pan and fry.

8. Fry until the eggplant is golden and crispy, and then you can remove the oil.

5. 1 spoonful of tomato paste, 1 spoonful of vinegar, 1 spoonful of oyster sauce, 0 tablespoon of sugar, 0 tablespoon of water to make the sauce (here the spoon refers to 0 ml).

10. Heat a little oil in a pan and stir-fry the chopped carrots and diced garlic sprouts.

11. Add chopped green onion and stir-fry until fragrant, pour in the sauce and heat over low heat.

12. After the juice is bubbling, add the fried cut strips and stir-fry so that each cut strip is evenly coated with the juice.

Dried cauliflower

Ingredients: 30g cauliflower, 0 dried chilies, 0 green onions, 0 garlic, 0 slices of ginger, 0 fine red peppers, 0 fine green peppers, 0g dried shrimp, appropriate amount of oil, appropriate amount of salt, appropriate amount of black pepper, appropriate amount of oyster sauce, appropriate amount of light soy sauce

Method:

1. Wash the cauliflower and break it into small pieces.

2. Sit in a pot of hot water, blanch the cauliflower after the water boils, and remove the filtered water.

3. Cut the dried red pepper into sections, chop the shallots, slice the ginger, and crush the garlic.

4. Soak the dried shrimp kernels in water and set aside.

5. Wash the green red pepper and cut the oblique section.

6. Sit in a pot with hot oil, add green onions, white garlic, and ginger and stir until fragrant.

7. Stir the dried shrimp kernels in dry water.

8. Pour in the dried red peppers.

9. Pour in the blanched cauliflower and stir-fry.

10. Add salt, light soy sauce and oyster sauce to taste, pour in green and red peppers, and stir-fry until broken.

Braised potatoes

Ingredients: 10g potato, appropriate amount of oil, appropriate amount of salt, 0 large ingredients, 0ml dark soy sauce, 0ml light soy sauce, 0g sugar, appropriate amount of green onion and ginger, 0 bay leaves, 0ml oyster sauce, appropriate amount of water starch, appropriate amount of sesame oil

Method:

1. Prepare all the ingredients.

2. Peel and cut the potatoes into pieces, and cut the ginger into sections.

3. Stir-fry the pot and pour the oil into the hot pot, pour in the potatoes and stir-fry.

4. Add the ginger ingredients.

5. Continue stir-frying until the potatoes are slightly transparent.

6. Add light soy sauce.

7. Add dark soy sauce.

8. Add an appropriate amount of water.

9. Add oyster sauce.

20. Add sugar and a pinch of salt and cook over high heat for 0-0 minutes.

11. The potatoes are soft and the soup is half dry, and a little water starch is poured in.

12. Pour in sesame oil.

13. Stir-fry evenly, turn off the heat.

Pine nut corn

Ingredients: 3 fresh corn, 0g pine nuts, 0 green peppers, 0 red peppers, 0 millet peppers, 0g salt, 0g sugar, 0 tablespoons milk

Method:

1. Prepare the main ingredients and accessories required for the dish according to the ingredients and seasonings.

2.將玉米煮熟后剝粒，青紅椒切末。

3. Don't pour oil, put the pine nuts in a pot and slowly roast the pine nuts over low heat until fragrant.

4. When the pine nuts turn yellowish and the surface is shiny, let them cool naturally.

5.鍋中倒入油大火加熱至7成熱時，倒入玉米粒。

6. Pour in the minced green and red peppers and stir-fry for one minute.

7. Add salt to taste.

8. Add an appropriate amount of sugar according to personal taste.

3. Pour in 0 tablespoons of milk and stir well.

10. When the milk is about to dry the soup juice, add pine nuts.

Fresh mushroom grilled rape

Ingredients: 10g mushrooms, 0 tender rape, appropriate amount of olive oil, appropriate amount of salt, 0g oyster sauce, 0g sugar, 0ml steamed fish soy sauce, a little wolfberry

Method:

1. Prepare all the ingredients.

3.口蘑洗净切半開水煮上0分鐘瀝干水分備用。

20. Blanch the vegetables for 0 seconds and let them cool for later use.

4. Add olive oil to a wok of frying pan.

5. Pour in the greens and stir-fry.

6. Add a little salt and stir-fry evenly, put it on a plate and set aside.

7. Add a little olive oil and sauté the chopped chives.

8. Pour the mushrooms and stir-fry.

9. Add the oyster sauce.

10. Add a little sugar.

11. Add steamed fish soy sauce.

2. Add a little water and stir-fry for 0 minutes, turn off the heat.

13. Then pour the mushrooms into the rape plate and add a little wolfberry to garnish.

Emerald vegetable rolls

Ingredients: 1 slices of Chinese cabbage, 0g spinach, 0g carrots, 0g bell peppers, 0 tablespoons of salt, 0 teaspoons of abalone juice, appropriate amount of sugar, 0 tablespoons of water starch

Method:

1. Bell peppers, carrots shredded.

2. Cabbage and spinach fly water.

3. Stack the vegetable shreds on the cabbage leaves.

4. Roll into a roll.

5. Cut into segments.

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

7. Pour it on the colorful vegetable roll.

Lettuce with garlic and oyster sauce

Ingredients: 300g lettuce, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of oyster sauce, appropriate amount of soy sauce, appropriate amount of sesame oil, appropriate amount of sugar, appropriate amount of starch

Method:

1. Wash the lettuce and prepare the shallots, garlic and oyster sauce.

2. Finely chop the green onion and garlic and set aside.

3. Put water in the pot, add a little salt and oil after the water boils.

4. Put in the washed lettuce, boil the water again and pull it out, and dry the water.

5. Take a small bowl, pour in oyster sauce, soy sauce, sesame oil, a little sugar and starch water and mix thoroughly.

6.鍋中倒入油燒至7成熱，加入蔥花,蒜泥爆香。

7. Pour in the seasoned sauce, stir and boil.

8. Pour over the lettuce.

Proofread by Huang Hao