Buy some meat stuffing, other seasonings as you like, soy sauce and salt must be put, add some water and an egg to make it sticky, put it on a deep plate and smooth it, then beat two eggs on it. Put cold water into the pot, steam it over high fire, and cook it for 10 minute.

2, fish-flavored diced chicken

Of course, shredded chicken tastes better-but isn't shredding a waste of time? If you buy shredded chicken from a butcher's shop to help with the processing, it is still possible.

2 tablespoons of soy sauce, 2 tablespoons of vinegar, half a spoonful of sugar, a little salt to make juice, put oil in a hot pot, stir-fry Pixian bean paste, put the diced chicken, put the magnolia slices and carrots for a while, then put all the cucumbers in one place, turn them over a few times, stir the juice Gary evenly, and thicken it out of the pot. If it's fast, 5 minutes is no problem, and 8 minutes is almost the same as slow.

3. Hot and sour cabbage

Shred the cabbage, stir-fry the dried peppers in the oil pan (be careful not to burn them, but quickly), stir-fry the shredded cabbage immediately, and simmer them with a little water when they are soft. I like crispy stew for a short time, so I can control it myself. Add at least two spoonfuls of vinegar and thicken. Hurry up, or the smell will run away ...

4, crab yellow tofu

A boiled salted duck egg with yolk and egg white separated. Stir-fry the egg yolk over low heat. When a large number of bubbles are generated, put a box of tofu with fat inside, shovel it with a shovel, stir-fry it a little, and drain the water. After the pot is boiled for 2 or 3 minutes, break the water and thicken it. Okay, it's delicious.

5. Mapo tofu

Stir-fry Pixian bean paste on medium fire (it doesn't matter if there is nothing else, such as aniseed pepper, but this must be there). Put the dried peppers and a little meat away, and then add a bowl of water when the meat changes color.

Put the boxed tofu when the water boils. It's not authentic, but you can taste it in a short time. After 2 minutes, thicken with coriander and onion.

6, fried liver tip

Slice pork liver with cooking wine, salt and starch, slice cucumber, or put pepper, ginger and garlic into pieces.

Stir-fry chopped green onion in hot oil for a little ginger and garlic flavor, and stir-fry it quickly in liver. Because there is starch, stir fry slowly and it will stick to the pot. Add more soy sauce, stir-fry until the discolored liver is cooked, and put cucumber slices. Stir-fry the rest of the useless ginger and garlic powder in it ~ well, stick it evenly on the liver and you can go out of the pot ~

7. Braised rice with beans

Stir-fry the beans, add seasoning, then add a lot of water, boil and pour into the rice cooker. Braised rice with black bean sauce is delicious.

8. Black and white dishes

Soak the fungus and tear it into small pieces. Cut the' Chinese cabbage block' (without green leaves) into pieces. If it is a block, it will be stewed in water, but it is not recommended. The block is better. Kill the water with salt, squeeze it out, and slice the sausage or ham obliquely. It doesn't matter if you don't put it, but it's not fresh.

Stir-fry sausage in hot oil, put Chinese cabbage slices, stir-fry until the Chinese cabbage is a little soft, and put fungus. When I heard the rattle in the pot, the fungus was almost ripe. Put the salt in the pot.

9, moo Shu meat

Black fungus is soaked and torn, cucumber is cut into rhombic slices, and the meat slices are marinated with a little salt and starch cooking wine.

Stir-fry eggs with a little oil, take them out, and then stir-fry meat slices with oil ~ put some soy sauce, change color, add fungus and salt, and cucumber can be put in about one minute. After the cucumber is heated evenly, add the eggs and stir well. You can cook.

People's Network-auricularia stir-fry and tremella make soup.