Ingredients: one onion, half carrot and a little celery stalk.
Practice: Shred onion, peeled carrot and cut celery. Heat the pan, pour in the right amount of oil, turn the pan, and let the oil spread evenly on the wall. Add onion and stir-fry for a while, add shredded carrot and stir-fry for a while, and add celery. Add a spoonful of oyster sauce and a spoonful of salt, stir-fry quickly and evenly, and serve.
2. Stir-fried bean skin with green pepper
Ingredients: bean skin100g, green pepper, onion and carrot.
Practice: cut the bean skin into wide strips, not too long, so as not to get entangled when frying. Onions, green peppers and carrots are cut into thick shreds. Cut garlic into minced garlic, put corn starch into a bowl, add appropriate amount of water and stir well to form water starch for later use. Heat an appropriate amount of cooking oil in the pot. Add onion and minced garlic, stir-fry until fragrant, then add bean skin and carrot, and stir-fry until the edge of bean skin is slightly yellow. Add soy sauce, cooking wine, oyster sauce, sugar and salt, stir well, then pour in clear water, cover and simmer for three minutes. Add shredded green pepper and stir-fry evenly, then pour water starch along the edge of the pot, stir-fry quickly and evenly over high fire, pour sesame oil and vinegar into the soup after it is viscous, stir-fry evenly, and then take out the pot.
3. Tri-color roasted eggplant
Ingredients: eggplant 1, tomato 1, bell pepper 1, ginger and garlic.
Practice: cut eggplant into hob pieces from the middle, sprinkle with appropriate amount of salt, marinate for 30 minutes, wash tomatoes, cut into pieces, remove seeds from green peppers and cut into triangular pieces. Add light soy sauce, vinegar, salt and sugar to a small clean bowl to make a sauce. Heat the pan with a little oil, add Jiang Mo and minced garlic, and stir-fry until fragrant. Add eggplant and stir-fry until soft, then add tomatoes and green peppers and stir-fry evenly, and add the prepared sauce and stir-fry evenly. Pour in water starch and thicken, stir-fry evenly and take out the pan.