First, stir-fry loofah with green pepper, fungus and oyster sauce.

Composition:

350g of towel gourd, 20g of green pepper/kloc-0, 30g of auricularia auricula, 5g of garlic/kloc-0, one tablespoon of oil consumption, one teaspoon of salt, half a teaspoon of sugar and one teaspoon of dried starch.

Exercise:

1. Wash the loofah and green pepper, blanch the black fungus and remove the pedicels.

2, green and red peppers are seeded and cut into diamond-shaped pieces, black fungus is torn into small flowers, and garlic is sliced.

3, loofah cut off the skin and cut the hob block.

4. Add a little oil to the pot and heat it to 50%. Add garlic slices and saute until fragrant, first add loofah, then add green pepper and black fungus.

5. Add oyster sauce, salt and sugar and stir fry quickly for half a minute.

6. Add appropriate amount of water to dry starch to make water starch, put it in the pot and stir it quickly.

Second, cold bean sprouts

Ingredients: soybean sprouts 200g, 1 teaspoon salt (for scalding bean sprouts), 3/4 teaspoon salt (for cold salad), 1 teaspoon minced garlic, 1 teaspoon shallot (chopped), a little shredded pepper, 1/2 teaspoon white sesame, 3/2.

Practice? ：

1, soybean sprouts are cleaned and drained. Put water and salt in the pot. After the water is boiled, add the bean sprouts. Chopsticks put bean sprouts in water and stir them up and down.

2, as long as a little hot, while the bean sprouts are still crisp, pick them up and put them in cold water (preferably ice water) to cool.

3. Drain the water as soon as the bean sprouts are cold, then squeeze the water hard, and finally suck up the residual water on the surface with kitchen paper towels.

4. Chop garlic and onion as much as possible.

5. Prepare a sealed box, put drained soybean sprouts, and add ingredients (minced garlic and salt) and mix well.

6. Then add sesame oil and chopped green onion and stir. You can eat it immediately or cover it and put it in the refrigerator for one hour.

7. Before serving, put the bean sprouts on the plate, add shredded pepper and sprinkle with sesame seeds to increase the flavor.

Third, tomato stew

Composition:

2 tomatoes, 200g tenderloin, 1 carrot, salt and ginger.

Exercise:

1, choose two ripe tomatoes, wash and peel them.

2, tomatoes cut into small pieces, carrots washed and sliced, ginger cut into the end for later use.

3. Wash the pork and remove the fascia.

4. Slice tenderloin, add appropriate amount of water starch and salt, and marinate by hand for 10 minute, so that the meat slices can fully absorb water and become more tender and smooth.

5, put a small amount of oil in the pot, and then add the tomato slices and Jiang Mo, stir fry together.

6. Add a small bowl of water or broth and simmer for 5 minutes.

7. Boil the water, cook the sliced meat and carrots, and add a little salt (no need to put chicken powder, because it is very fresh).

8. Turn off the fire after 2 minutes of low heat, and the thick tomato juice will be ready. Sprinkle with chopped green onion.

Four, cold bean curd fungus

Ingredients: yuba, auricularia auricula, coriander, red pepper, garlic, soy sauce, balsamic vinegar and pepper, salt, Chili oil and sesame oil.

Exercise:

1, yuba and auricularia auricula are soaked in advance.

2. Prepare other raw materials.

3. Put the yuba in boiling water with salt and cook for two or three minutes.

4. Soak the cooked yuba in cold boiled water for a few minutes, and then drain the water for later use.

5. Boil the auricularia auricula in boiling water for one or two minutes and remove it.

6. Put the blanched yuba and black fungus into a bowl and add the pressed garlic.

7. Add coriander and red pepper, and then add some salt, pepper, soy sauce, balsamic vinegar, Chili oil and sesame oil to taste.

8. Mix well and serve on a plate.

5. Fried lettuce with shrimp

Ingredients: 15 chilled shrimp, 1 lettuce, 3 cloves of garlic, 2 peppers, proper amount of salt, water starch (half a spoonful of starch mixed with 3 spoonfuls of water).

Exercise:

1. Thaw shrimps at room temperature, add a spoonful of cooking wine and a little salt to marinate 10 minute.

2, lettuce cut into strips, pepper cut into sections, garlic chopped.

3. Add oil to the wok. When the temperature reaches 30% to 40%, slide the shrimps until they change color.

4. Add minced garlic and pepper to the crude oil and stir-fry until fragrant. Add lettuce and stir-fry evenly.

5. Add the shrimps that slide down, add some salt, stir fry a little, and finally add water starch and stir well.