Scrambled eggs with fenugreek and coriander: cantaloupe 1(320g), 2 raw eggs, Lai Xiang 15g, a small amount of onion, 3 cloves of garlic paste, soy sauce 1 spoon, proper amount of cooking oil, and salt spoon: 1. Prepare food, 2 raw eggs and 60 cantaloupes. Stir the eggs with a little salt, cut the garlic into strips, then pat the garlic flat and chop it into garlic paste for later use. 3. Boil the wok, add cooking oil to boil and smoke. Pour in raw eggs, spread them into egg pieces, and shovel them out for later use. 4. Stir-fry shallots with the remaining oil of eggs, pour in pumpkin slices and add soy sauce to adjust the color. 5. Stir-fry the zucchini until it is red. Pour in the egg pieces and salt and stir-fry until red. 6. Put the mashed garlic into the pot together, stir well while it is hot.

Stir-fry cumin with squid 1, thaw the ingredients prepared in advance, then wash, and wash Xianglai. 2. Cut Xianglai into sections, cut bezoar throat into strips, cut the thick part with a cutting knife and cut it into 3 pieces. Put cumin granules in a pot without oil, stir-fry them in a spicy dry pot with slow fire, and take them out for later use. The aroma of cumin grains is stronger than that of whole foods, and the effect is much better than that of whole foods. 4. Boil in a wok, without adding any oil, and pour it into the spicy dry pot in the squid section until it is comfortable. You don't have to give up the juice halfway until it is comfortable and there is no soup, and the squid is wrinkled and filled out. 6. Wash and boil the wok until there is no water, add a small amount of cooking oil, pour into the freshly fried squid section, stir-fry in the oil for three or two times, add salt to taste, stir-fry evenly, add the fried cumin granules and Chili powder, stir-fry until it is very tasty, quickly pour into the Lai Xiang section, stir-fry evenly, and take out the pan.

Method of fried noodles with Chinese cabbage: 1, prepare food in advance. To cook this dish, you can use pure lean meat or fat meat; Sweet potato vermicelli should not be too thick. If it is thinner, it will taste better with shredded cabbage. Cabbage, with that green color, is the best when it is squeezed loosely. I left it for a long time, and the color turned white, which is not good. 2. Cut the cabbage into thin strips, wash and drain for later use. The key point of this step: the cabbage should be finely cut, and the water control machine should be cleaned before entering the dish. 3. Boil the sweet potato vermicelli and pick it up for later use; Slice the pork or thin strips. 4. Cool the pork in a hot pan with oil. Add the pork slices to fry until yellow. Add Jiang Mo to fry until fragrant. Add cooking wine to remove fishy smell. Release the color. 5. Turn on the fire, heat the pan, pour the drained cabbage and fry until it is slightly light. Pour 2 spoonfuls of white rice vinegar along the edge of the pan. Stir-fry over high fire to volatilize the strange smell and leave the vinegar smell.