First, scrambled eggs with cucumber and fungus.

Composition:

Cucumber, carrot, dried auricularia auricula, 10g egg, oil, salt, water, 10g.

Exercise:

1 dry fungus soaks early;

2 Cucumber washed and sliced;

3 carrot slices, eggs knocked in a bowl for later use;

4. If you want to fry the eggs tender, add 10g water to the egg liquid and stir well;

5 Heat the wok, put the cooking oil and pour the egg liquid;

6 stir fry several times, and the egg liquid can be concentrated for use;

7 Add a proper amount of cooking oil to the wok and stir-fry the carrot slices a few times;

8 Add black fungus washed by soaking and stir fry. Note that when the black fungus is hot in the wok, it will announce the sound of "cracking";

9 Stir-fry with black fungus until cooked, then add cucumber slices and egg slices, add salt to taste, stir-fry for a few times, and then serve.

Second, sweet and sour potato chips.

Ingredients: potatoes, oil, vinegar, sugar.

Exercise:

1. Slice the potatoes, pour more oil into the pot (Caicai tip: more oil is the key), put the potato slices into the pot and stir-fry until the potatoes are sticky.

2. Add salt and sugar, mix well, and you can go out.

Third, clam sauce soup.

Exercise:

1. Clams spit sand in clear water with sea salt for 3-4 hours, then wash it and cook it in boiling water. After the shells are opened, they can be taken out and drained, or the remaining fine sand can be cleaned with clear water.

2. Wash the seaweed after soaking.

3, a tablespoon of miso sauce (yellow or white), add water or broth, stir to make miso sauce dissolve in water, add tofu, add seaweed after boiling.

4. You can add a little oil, or you can not add it (Zhou Tai didn't add it). Pour in the washed clams and stir a little to make the final seasoning. It should be noted that miso sauce is rich in salt.