Stir-fry broccoli and auricularia auricula. Prepare food in advance: broccoli, auricularia auricula, carrot, salt, monosodium glutamate and oil. Practice: put a small amount of dried auricularia into a bowl, add warm water and salt, mix and dissolve, then cover and wait, similar to soaking for ten minutes. To soak fungus, cut broccoli into small flowers, put it in water and soak it in salt for ten minutes.
After soaking the fungus, remove the roots, wash it, add a spoonful of cassava starch and rub it, then wash it clean and put it aside. Take out the broccoli and wash it for 30 seconds. Add water to the pot and bring it to a boil. Pour broccoli into a pot and soak it in water. Take it out after one minute and take a bath in cold water to ensure the taste is crisp and refreshing. Put the sliced auricularia auricula and carrot into the pot and stop growing. Add a little oil to the wok, add a little garlic paste, and pour broccoli, black fungus and carrot into the wok to stir fry. Stir-fry, add a little salt and monosodium glutamate and stir-fry for 30 seconds.
Stir-fried lotus root slices prepare food in advance: lotus root, garlic, onion, salt, sugar, white rice vinegar or white vinegar, oil. Practice: Peel the lotus root, clean it, cut it into thin slices, put it in a basin, wash it with clear water, and wash it twice to remove cassava starch. Boil the pot with boiling water, pour in a tablespoon of white rice vinegar, pour the lotus root into the pot, take out the water until it is transparent, take a bath with cold water, reduce the temperature and drain the water. Add a little oil to the wok, put it in a warm wok, add garlic paste, stir-fry until fragrant, and then pour in the duck gizzard. Stir-fry evenly, then pour in a spoonful of white rice vinegar or white vinegar, stir-fry a few times, then add a little salt and sugar to stir-fry, and finally add a little Dongru to stir-fry.
Stir-fried vermicelli with cabbage Prepare food in advance: cabbage, vermicelli, garlic, onion, salt, soy sauce, soy sauce, monosodium glutamate and oil. Practice: soak the vermicelli in cold water, take it out and drain it, then pour it into a bowl when there is no water, add a little oil, soy sauce and soy sauce, and stir well. Slice Chinese cabbage, rinse with tap water for 30 seconds, and drain. You can add eggs if you like, with or without them.
Add a little oil to the wok, pour the garlic paste and wax gourd slices into the wok, and fry the shredded Chinese cabbage until it is fragrant. A good friend who loves spicy food can add a lot of dried peppers. Stir-fry until slightly light, then pour in a little vinegar and a little soy sauce and stir-fry. The pot is slightly empty, pour in the vermicelli, add salt and monosodium glutamate and stir fry for a while.
Prepare food in advance: bean curd skin, black fungus, carrot, salt, soy sauce, oil consumption, oil and cassava starch. Practice: Tofu skin is difficult to soak. After breaking off, add warm water and salt, cover it and wait until it has no hard core. It is best to soak black fungus. Add warm water and salt and soak for ten minutes.
After soaking the fungus, remove the roots, add cassava starch to wash it, and then wash it for later use. Slice carrots for later use. A small amount of starch is added with water and stirred evenly for use. Boil the pot with boiling water, put the bean curd skin in the pot for about ten seconds, remove and pour in black fungus and carrots. Add a little oil to the wok, saute garlic and wax gourd, stir-fry red carrots and black fungus with slow fire, stir well, then turn red, and pour in tofu skin. Stir-fry evenly, add salt and soy sauce, stir-fry with oil consumption, pour in some water, heat and pour in starch. In the end, it will be popular twice and it will be out of the pot.
Prepare food for frying yam in advance: wash yam, pepper, salt, monosodium glutamate and oil yam, remove the epidermis, wash again and cut into thin strips, and soak in water to prevent oxidation and blackening. A small amount of green pepper and red pepper, cut into filaments. Boil the water in the pot, pour in a tablespoon of white rice vinegar, pour the yam into the pot, take it out after one minute, and cook it for a while if it is rough. Take out the yam and take a bath to cool down. Drain water for later use. Add a little oil to the wok, put it in a warm wok, add green pepper and red pepper and stir fry, then add yam and add salt and a little monosodium glutamate to stir fry. A fried yam with fresh oil is out of the pot, crisp and refreshing.