Prepare more than half of Chinese cabbage, pork belly 1 piece, three garlic cloves, three dried peppers, ginger 1 piece, salt, soy sauce, soy sauce, rice vinegar, oyster sauce, monosodium glutamate and Pixian bean paste in advance.
① Remove the outermost leaves of Chinese cabbage, peel them off, break them into large pieces, rinse them with warm water, and drain the water. Slice garlic cloves, ginger and dried peppers. Slice pork belly.
(2) Heat the oil in a hot pot, pour pork belly slices, stir-fry vegetable oil in a small pot, add garlic cloves, ginger slices and dried peppers, stir-fry with low fire to get fragrance, and add a spoonful of bean paste to stir-fry Chili oil.
③ Pour in the cabbage, add appropriate amount of salt, soy sauce, soy sauce, rice vinegar, stir-fry the cabbage to red for 2min, and taste the salty taste of the loosened cabbage. If possible, add a little monosodium glutamate, stir-fry evenly and serve.
2. Broccoli strongly recommends the recipe-broccoli mixed with vermicelli.
Prepare 1 fresh broccoli, 1 bound vermicelli, 2 raw eggs, 1 peanuts, 2 fragrant herbs, salt, soy sauce, rice vinegar, oyster sauce, sesame oil, sugar and monosodium glutamate in advance.
(1) Clean the broccoli, boil a pot of boiling water, add a teaspoon of salt and a little oil, put it in the broccoli and cook it 1min, and drain it with cold water. Blanch the vermicelli with boiling water 1min after it is soft. If it is too cold, drain the water.
(2) Beat raw eggs into a bowl, stir them into egg liquid, pour them into a frying pan, spread them into thin egg cakes, and cut them into wide strips. Chop garlic cloves and chop Lai Xiang. Put peanuts in cold oil, stir-fry over low heat and serve.
(3) Put vermicelli, broccoli, peanut kernel and egg skin into a basin, add garlic paste on it, stir-fry with hot oil for fragrance, add salt, soy sauce, rice vinegar, oyster sauce, white sugar and monosodium glutamate, and mix well with chopsticks to serve.
3, rapeseed strongly recommends the recipe-garlic rapeseed.
Prepare 1 rapeseed, 5 garlic cloves, 2 millet peppers, vegetable oil, salt, soy sauce, oyster sauce and cassava starch in advance.
(1) Picking and cleaning rapeseed, peeling and dicing, and draining water. Add some cold water to the pot, bring it to a boil, add a spoonful of salt and a little oil, pour in rape and scald for 30 seconds. It's too cold to pick it up, drain it and put it on a plate.
② Chop the garlic cloves and cut the millet into circles. Heat oil in a hot pan, add garlic paste and stir-fry until fragrant, add soy sauce and oyster sauce to taste, stir-fry until the sauce tastes like sauce, and add appropriate amount of starch to boil until the juice is thick.
(3) Pour the juice on the rape, sprinkle with millet spicy, and mix well with chopsticks.