Cabbage tofu pot: Brush a little oil at the bottom of the pot and fry the tofu until golden on both sides. Stir-fry garlic slices, add Chinese cabbage to help stir-fry until soft, add Chinese cabbage leaves, fungus, tofu and ham, add 1 tablespoon of soy sauce, half a spoonful of soy sauce and appropriate amount of salt to taste, add half a bowl of water starch (1 tablespoon of starch dissolved in water), and boil to get juice.

Scrambled eggs with broccoli: blanch broccoli and carrots for later use. Stir-fry eggs until cooked. Saute garlic until fragrant. Add broccoli and carrots, add eggs, add 1 tbsp soy sauce, oyster sauce and a little pepper.

Stewed chicken leg with Chinese cabbage: Dice chicken leg, marinate with 1 spoonful of pepper, cooking wine and a little salt for 15 minutes, dice Chinese cabbage, stir-fry chives and garlic with little oil, stir-fry chicken leg to discolor, put in, stir-fry Chinese cabbage until soft, stir-fry with 1 spoonful of soy sauce, oyster sauce and appropriate amount of salt, and serve.

Rice-free risotto with tomato cauliflower: Chop cauliflower, cut tomato into small pieces, stir-fry eggs, stir-fry garlic with little oil, add tomato stir-fry juice, pour cauliflower, add 1 tablespoon soy sauce, oyster sauce, tomato sauce and a little salt, pour eggs and sprinkle chopped green onion.