Raw materials for stir-frying Chinese cabbage with vegetables: 500g of clean vegetables, 20g of oil, 50g of soy sauce, 5g of refined salt and 3g of shredded ginger. Methods: 1. Wash the cabbage and control the moisture. Cut into strips with a width of 1.5 cm. Then change the knife and cut it into 3 cm long sections. Wash ginger and cut into filaments. 2. Put the wok on the fire, add oil, heat it, add shredded ginger and stir-fry it slightly, then add cabbage, stir-fry it over high heat until it is half cooked, and add soy sauce and salt and stir-fry it slightly. Spicy cabbage raw materials: Chinese cabbage 500g, sesame oil 10g, refined salt 4g, sugar 40g, vinegar 15g, dried pepper 5g, onion 8g and ginger 5g. Methods: 1. Cut off the leaves of Chinese cabbage, leaving only the white side in the middle, wash and cut in half, and cut into strips with a width of 1.5 cm together with vegetables. Then cut the dried Chili, onion and ginger into filaments. 2. Put the cabbage into a pot, sprinkle with salt evenly, marinate for 3-4 hours, and squeeze out the water in the cabbage strips by hand and put them into the pot. 3. Heat the sesame oil in the pot, add the shredded pepper and stir-fry. Add onion and shredded ginger and saute until fragrant. Boil the vinegar and add 50 grams of water and sugar. After boiling, cool off the fire, pour the juice on the cabbage strips in the basin, marinate for 5 hours, and store in the refrigerator. Eating and changing knives, everything is two paragraphs. Then put the shredded onion and ginger on the cabbage strips and drizzle with Chili sauce. Vinegar cabbage raw materials: 300g clean cabbage. Vegetable oil 30g, sesame oil 7.5g, pepper 15g, refined salt 4g, soy sauce 15g, rice vinegar 15g, sugar 22g and water starch 20g. Methods: 1. Cut the cabbage into elephant eyes. 2. Put the oil in the pot, stir-fry the pepper, take it out, add the cabbage, stir-fry it with oil for a few times, cook vinegar and soy sauce, add sugar and refined salt, thicken it, and pour in sesame oil to serve. Ingredients: celery 200g, monosodium glutamate 1g, fresh ginger 8g, salt 5g, soy sauce 5g, vinegar 5g and sesame oil 5g. Output: 1. Wash celery, shred it, blanch it in a boiling water pot, and put it on a plate for later use. 2. Put fresh ginger, soy sauce, vinegar, monosodium glutamate and salt into a bowl and make juice. 3. Pour the prepared juice on shredded celery, and pour in sesame oil and mix well. Raw materials for burning celery with yuba: 20g yuba, celery 150g, monosodium glutamate 1g, salt, 25g edible oil, 5g chopped green onion, 5g soy sauce and 5g Jiang Mo. Output: 1. After soaking the yuba in water, cut it into small pieces, wash the celery, cut it into sections with oblique knives, and put it on a plate for later use. 2. Heat a wok, add cooking oil, add chopped green onion and Jiang Mo, stir fry, add celery and yuba, stir fry until raw, add light soy sauce, sprinkle with salt and monosodium glutamate, stir fry until cooked, and serve on a plate. Jasper mushroom ingredients: two ounces of mushrooms, one and a half pounds of melon. Ingredients: Steamed wax gourd seasoning: one slice of ginger, one onion, 4 teaspoons of salt1/,4 teaspoons of sugar1/,3 teaspoons of corn flour1/,2 tablespoons of oil and 3 tablespoons of water. Dedication: steamed white gourd sesame oil Gu Yue powder soup 1 cup, sugar 1/4 teaspoon, raw flour 1.5 teaspoon. Practice: 1. Peel and peel the melons, batch them into horseshoes, wash and drain, and soak them in oil. 2. In a large bowl of wax gourd, add steamed wax gourd to taste and steam the moon for about half an hour. 3. Soak the mushrooms in clear water, drain the feet, add the steamed mushrooms and steam for half an hour. 4. Put the melon and mushrooms on the plate. 5, add a tablespoon of oil, bring to a boil, season, add salt to light, and pour on melon and mushrooms. 50 grams of pineapple and water bamboo in tomato juice [raw materials], 50 grams of tender water bamboo 150, green pepper 1 piece, and 2 cloves of garlic. [Seasoning] 3 grams of salt, 3 grams of sugar, 20 grams of tomato sauce, and appropriate amount of wet starch. [Method] 1. Slice pineapple, peel and slice water bamboo, slice green pepper, slice garlic. 2. Boil the water in the pot. After the water boils, add the water bamboo slices, cook for about 5 minutes on medium heat until cooked, and take them out for later use. 3. Put oil in another pan, saute garlic slices and green pepper slices, add tomato sauce, pineapple slices and water bamboo slices, stir-fry salt and sugar thoroughly, thicken wet starch and serve out. Ingredients: fresh fungus 1 00g, tender celery100g, red pepper10g, garlic10g. Seasoning: half a spoonful of salt, a little monosodium glutamate and sugar, and a proper amount of wet starch. Methods: 1. Wash fresh auricularia auricula and red pepper and cut into strips. Peel the tender celery and cut it into strips. Pat the garlic to pieces. 2. add water to the pot. After boiling, add auricularia and celery, cook with strong fire, and pour out for later use. 3. Put oil in another pot, saute garlic strips and red pepper strips, add fresh fungus strips and celery strips, add salt, monosodium glutamate and sugar, stir-fry thoroughly in medium heat, thicken wet starch and stir-fry for a few times. Dried celery with dried seaweed Ingredients: celery accessories: dried seaweed, dried seaweed, carrots, fresh mushrooms seasoning: onion, ginger, chicken essence, sesame oil, salt Practice: 1, chopped onion and ginger, soaked dried seaweed in boiling water; 2. Cut the dried citron, carrot, fresh mushroom and celery into strips 1.5 inch long and blanch them with boiling water; 3. Put the oil in the pot, add a little sesame oil, stir fry the minced onion and ginger and the soaked dried seaweed in the pot, take it out and let it cool. 4. Mix all the materials that have just been blanched with fried onion and jianghai rice oil. Stir-fried yam shredding main ingredients: yam accessories: green pepper seasoning: salt, chicken essence, chicken soup, white sugar, white vinegar, onion and ginger Practice: 1, peeled yam, washed and shredded, green pepper, onion and ginger washed and shredded; 2. Sit in the pot and put water into it. After the water is boiled, shred yam and green pepper, take out, and cool to control moisture; 3. Put chicken soup, salt, chicken essence, sugar, white vinegar and shredded onion and ginger into a pot and beat into juice; 4. Put the oil in the pot, pour the shredded yam and shredded green pepper into the oil, pour in the prepared juice, stir fry evenly, and then put it in the pot to eat. Braised fresh mushrooms in oil Ingredients: Fresh mushrooms seasoning: salt, soy sauce, chicken soup, chicken essence, onion, ginger slices, sugar and sesame oil. Practice: 1. Remove the roots of fresh mushrooms, wash them, blanch them in a cold water pot, and take out the dried water for later use; 2. Put the oil in the pot. When the oil is hot and the onion and ginger slices are stir-fried, pour in chicken soup, salt, soy sauce, chicken essence, sugar and mushrooms. After boiling, simmer over low heat. When the juice is thick, pour in sesame oil and put it in a plate to cool. Stir-fried three ingredients: fresh Tricholoma, auxiliary materials: lettuce and carrot, seasoning: salt, minced onion and ginger, chicken essence, broth, starch, cooking oil and sesame oil. Practice: 1. Wash fresh Tricholoma, cut into thick slices with a comb knife, wash and peel carrots and lettuce, and cut into flower blades for later use; 2. Ignition in the pan, put the oil until it is 4% mature, add the minced onion and ginger and stir-fry until fragrant. Stir-fry the above main ingredients and auxiliary materials evenly in a pot, add salt and chicken essence, stir-fry until it is not cooked, then add broth, stir-fry until it tastes good, and sprinkle with sesame oil. Dry-baked four main ingredients: winter bamboo shoots, smoked dried, green and red peppers, and water-soaked mushrooms. Seasoning: onion, ginger, cooking wine, chicken essence, salt, sugar and pepper. Cooking method: 1. Cut all four ingredients into strips, and chop onion and ginger; 2. Ignition in the pot, add base oil, minced onion and ginger, cooking wine, chicken essence, salt, pepper or water, and cook the winter bamboo shoots for two minutes. 3. Add winter bamboo shoots and stir-fry until golden brown, add smoked mushrooms and green peppers, stir-fry a little, and then take them out; 4. Pour oil into the pan. Add chopped onion and ginger, salt, sugar and pepper to the oil. Add all the ingredients, stir-fry for a few times with fast fire, and take out the pan. Roasted chestnuts in double winters Ingredients: chestnuts (peeled), mushrooms and winter bamboo shoots Seasonings: oyster sauce, soy sauce, onion, ginger, cooking wine, chicken essence, salt, sugar and edible oil. Cooking method: 1. Sliced mushrooms and winter bamboo shoots, chopped onions and ginger; 2. Heat the pan and pour in the oil. Add onion, Jiang Mo, mushrooms and winter bamboo shoots until they are slightly dry. Add cooking wine, oyster sauce, soy sauce, chicken essence, pepper, clear soup, salt, sugar and chestnuts, and cook for two minutes to thicken. Stir-fried celery with hazel mushrooms Ingredients: hazel mushrooms, celery accessories: red bell pepper seasoning: onion, ginger, chicken essence, salt, cooking wine, water starch Cooking method: 1, boiled water to make hazel mushrooms, celery cut into oblique leaves, red bell pepper sliced. 2. Add the base oil to the pan, put it into the onion and ginger pot, put all the cut raw materials into the pot, pour a little broth, add salt, chicken essence, cooking wine, seasoning and water starch to thicken.