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Sautéed broccoli.

1. Cut the broccoli into small florets, the stalks are also very delicious, you can cut them into slices and fry them together.

2. Put the broccoli in water, add salt and flour and scrub it several times to clean thoroughly.

3. Boil the washed broccoli in a pot under water, boil it again over high heat, remove it, rinse it with cold water and drain it.

4. Heat the oil in a pan, add the garlic grains and dried chili peppers and stir-fry until fragrant.

5. Pour in the broccoli and stir-fry over high heat. Don't add any more water to the pot at this time.

6. Stir-fry until the ingredients are broken, add salt and chicken essence to taste, stir-fry well and then get out of the pot. The recipe and seasoning of this dish are simple. As long as you stir-fry quickly and keep the broccoli crisp and tender, the taste will not be bad.

Stir-fried eggplant with tomatoes.

1. Wash the eggplant and cut it into thick strips. Add a pinch of salt and mix well and marinate for 10 minutes.

2. Peel the tomatoes, wash them and cut them into hob pieces.

3. Heat the oil in a pan, add ginger, garlic and dried chili peppers and stir-fry until fragrant.

4. Squeeze the marinated eggplant into the pot and fry it over high heat until soft.

5. Add dark soy sauce, light soy sauce and oyster sauce, and stir-fry over high heat to bring out the flavor of the sauce.

6. Finally, pour in the tomatoes, continue to stir-fry, and stir-fry the tomatoes out of the soup. Add a little sugar to increase the freshness, stir-fry well and the dish is complete.

Cicada-coated vegetarian rolls.

Ingredients: Capsule, 1 piece of tofu skin, appropriate amount of salt, pepper.

Method. 1. Pick off the yellow leaves of the shepherd's cabbage, do not cut off the roots and dig them, the roots are fragrant and the roots are fragrant and watery, let them cool, squeeze them gently, chop them, and mix well with the mashed potatoes. If you are a freshly steamed potato, you need to add an appropriate amount of salt and pepper to taste.

2. Cut the tofu skin into two rectangles, smooth it with vegetable puree and roll it up.

3. Heat a frying pan, add oil slightly, add vegetable rolls, fry over medium-low heat until golden brown, and cut into sections.

Steamed cinnamon fish, you can use sea bass instead (nutritious, healthy and original).

Salt and pepper shrimp, steamed eggplant puree, cucumber cup.

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Stir-fried pork with yuba. Slice the tenderloin and add oil, light soy sauce, starch, and cooking oil to stir and marinate for 10 minutes, heat the oil and minced garlic and stir-fry until fragrant, pour in the meat slices and stir-fry until it changes color, then put in the soaked soft yuba and add light soy sauce, simmer with salt and cook for 5 minutes, and finally add some green onion segments to stir-fry evenly, and remove from the pot.

Hot and sour eggs. Two spoons of light soy sauce, a spoonful of aged vinegar, a spoonful of oyster sauce, half a spoon of sugar, a spoonful of chili noodles, a spoonful of starch and an appropriate amount of water, pour in the egg liquid when the oil is hot, slide until medium-rare, pour in the sauce and reduce the juice over high heat until it is rich, put it out of the pot and sprinkle the green onion on a plate.

Vermicelli squid pot.

Sauce: After the oil is hot and the minced garlic is stir-fried until fragrant + 3 spoons of light soy sauce + 1 spoon of oil consumption + half a spoon of dark soy sauce + 1 teaspoon of sugar + a little salt, stir-fry evenly, put baby cabbage at the bottom of the pot, put in the soaked vermicelli, put in the squid, pour in a small half bowl of water, pour in the sauce, simmer for 7 minutes over medium heat, and sprinkle with millet and spicy green onions.

Stir-fry octopus.

Octopus with coarse salt repeatedly grasp the water and rinse it several times to wash off the mucus, shredded ginger, minced garlic, millet spicy, garlic sprouts, shredded onion, change the octopus to a knife and cut small, add ginger slices to hot water, pour white wine into the octopus blanching water for 40 seconds, a spoonful of light soy sauce, a small amount of dark soy sauce, a spoonful of oil consumption, stir evenly and set aside, pour in the cold oil in a hot pan with ginger and garlic, millet spicy, onion shreds and stir-fry to make a fragrance, pour in the octopus and stir-fry a few times over high heat, pour in the adjusted sauce and stir-fry the fragrance, add half a spoon of cumin powder, pour in the garlic sprouts and stir-fry evenly, perfect out of the pot.

Yellow braised chicken. Put rock sugar in hot oil and stir-fry the sugar color, put in the chicken and stir-fry for color, add ginger and garlic + 1 spoon of cooking wine + 2 spoons of light soy sauce + 2 spoons of oyster sauce + 1 spoon of dark soy sauce + 1 spoon of bean paste Stir-fry evenly, pour in an appropriate amount of water to cover the ingredients, add green peppers, simmer over medium-low heat for 15 minutes, and reduce the juice over high heat.

Hot pot chicken. Put a piece of hot pot base in the pot, stir-fry garlic and ginger slices, fry the spices, star anise, bay leaves, cinnamon, peppercorns, stir-fry over medium heat for half a minute, stir-fry the chicken and garlic sprouts, seasoning, two spoons of light soy sauce, a spoonful of oyster sauce, a spoonful of dark soy sauce, a spoonful of chicken essence and auspicious skin, half a spoon of sugar, the chicken is fried over medium and low heat for 15 minutes, the skin is slightly charred, add green and red peppers and stir-fry for one minute, add garlic sprouts, stir-fry for one minute to make the garlic sprouts break off.

Scrambled eggs with tomatoes.

Wash the tomatoes and blanch them in hot water for 2 minutes, add a little salt to the eggs, pour a little more oil into the pot, put in the egg mixture, stir-fry the green onions, pour in the tomatoes and turn on low heat, add a spoonful of sugar, throw away the salt, fry the tomatoes with half a spoon of light soy sauce to make the soup, add the eggs and stir-fry evenly.

Sauce chicken gizzards. Wash the chicken gizzard in a pot under cold water, put green onions, ginger, cooking wine, peppercorns, boil for 5 minutes, remove them, wash them with water and put them in the pot, put green onions, ginger, star anise, peppercorns, bay leaves, cinnamon, dried chili peppers, rock sugar, 1 tablespoon of soybean paste, 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of dark soy sauce, add boiling water, slightly marinate the chicken gizzards, boil over high heat, turn to medium-low heat, and simmer for 30 minutes (turn 2 times halfway).