1. Materials: 65438 radishes, coriander 1 piece, millet pepper 1 piece, 2 garlic, soy sauce 1 spoon, rice vinegar 1 spoon, sugar 1 spoon, pepper pepper oil.

Exercise:

Step 1: clean radish, shred it, add 2 grams of salt, marinate it evenly for 10 minute, and squeeze out excess water;

Step 2: add coriander, minced garlic and millet pepper to shredded radish, and add more pepper if you can eat spicy food;

Step 3: Then add a spoonful of soy sauce, rice vinegar, sugar, sesame oil, pepper and chicken essence;

Step 4: Mix well. If you have prickly heat at home, I suggest you try it. It will be delicious.

2. Materials: Undaria pinnatifida 10g, half onion, shallot 1, four garlic, oyster sauce 1, rice vinegar 1, pepper 1, sesame 1, and edible oil/kloc-0.

Exercise:

Step 1: soak Undaria pinnatifida in clear water. Dried Undaria pinnatifida can be soaked in a large pot with only a little. Cut the soaked Undaria into small pieces. Cut the onion into small pieces and slice the garlic;

Step 2: Boil the water in the pot, and pour in the Undaria pinnatifida blanched water 1 min;

Step 3: take out the blanched Undaria pinnatifida with cold water once, and the taste will be crisp;

Step 4: Drain Undaria pinnatifida and add onion, garlic cloves, oyster sauce, rice vinegar, chives and sesame seeds;

Step 5: pour oil into the pot, add a spoonful of pepper, stir-fry over low heat to give a fragrance;

Step 6: Pour the pepper and hot oil on the Undaria pinnatifida, stir well and serve.

3. Ingredients: peas, horseshoes, carrots, fungus, minced garlic, soy sauce, starch, chicken essence and cooking oil.

Exercise:

Step 1: remove the old tendons from peas, peel and slice horseshoes, cut carrots into rhombic pieces to look better, and wash the fungus after soaking;

Step 2: boil the water in the pot, first pour in the fungus and boil it, then pour in other vegetables and blanch it;

Step 3: pour oil into the pot, add minced garlic and stir-fry until fragrant, add drained vegetables and stir-fry for two minutes, and add soy sauce, rice vinegar and salt to taste;

Step 4: add a spoonful of corn starch to three spoonfuls of clear water, stir it into water starch, and pour it into the pot, so that the fried dishes are more colorful;

Step 5: Add a spoonful of chicken essence and stir well to serve.