Stir-fried cabbage first. Ingredients: Chinese cabbage, garlic, pepper, salt, monosodium glutamate, cooking oil.

Practice: remove the roots of Chinese cabbage, clean them up, drain the surface water, and then cut them into sections of about two centimeters. Peel garlic, cut it into mashed garlic, cut dried Chili into sections, put oil in the pot, heat it until it is 6 minutes cooked, add dried Chili and garlic and stir-fry until the garlic is slightly yellow, then add Chinese cabbage in red oil and stir-fry until fragrant. Stir-fry for 2 minutes, add salt and monosodium glutamate to the dish, stir well and serve.

Second, stir-fry okra. Food: okra, green pepper, ginger, garlic, cooking oil, salt and oil consumption.

Practice: Wash the okra, then cut it into sections with an oblique knife, cut the green pepper into pepper rings, peel the garlic and cut it into powder, and slice the ginger. Pour clear water into the pot, bring it to a boil, soak it in okra for one minute, and drain the surface water for later use.

Put oil in the pan, heat it to 6 minutes, add garlic and ginger, stir-fry until fragrant, then add okra and green pepper, stir-fry for 2 minutes, add oil and salt, stir-fry for another minute, and the food in the pan will be cooked.

Third, stir-fry black fungus with green pepper. Ingredients: Auricularia auricula, Zanthoxylum bungeanum, pepper, garlic, salt, edible oil and monosodium glutamate.

Practice: Put the auricularia auricula into the basin, pour enough water to soak it for 15min, take out the auricularia auricula, wash it, break it into small pieces, wash the pepper and cut it into small pieces for later use. Pour cooking oil into the pot, heat for 6 minutes, add green pepper and fungus, and stir-fry over high heat. Stir-fry for 2 minutes, then add a spoonful of salt, add garlic and pepper, stir-fry for another minute, and finally add a spoonful of monosodium glutamate, stir well and serve.

Stir-fried leek with cowpea. Food: cowpea, amaranth, cooking oil, salt, monosodium glutamate.

Practice: Clean the amaranth, cut it into sections about two centimeters, clean the cowpea bag, and drain the surface moisture. Pour the oil into the pot, heat it to 60% heat, put it into the cowpea wok until the color is dark green, and add a little water to stew it until it is smooth and tender. Then add amaranth, stir-fry in oil, add salt and monosodium glutamate, and mix well to serve.