1 Mapo tofu
Cut the tofu into small pieces and blanch it with boiling water for later use. Heat a wok, add onion, ginger and minced garlic to stir fry until fragrant, add bean paste to stir fry red oil, add tofu, add appropriate amount of water, stir fry evenly, add salt, monosodium glutamate and sesame oil to taste, and finally add chives to decorate.
Step 2 stir-fry green beans
Cut green beans into small pieces, heat a wok, add minced garlic and stir-fry until they change color, add appropriate amount of water, stir-fry, season with salt, soy sauce and pepper and stir-fry.
3. Kung Pao Crispy Chicken
Blanch the cut vegetarian chicken in boiling water for later use. Heat a wok, add chopped green onion, ginger and garlic, stir-fry until it changes color, add appropriate amount of water, and then add salt, sugar, vinegar and light soy sauce to taste. Thicken with water starch, add peanuts and peppers, stir well, and finally add some white sesame seeds to decorate.
4. Sauté ed sausages with mushrooms and vegetables
Slice mushrooms, wash vegetables and cut into sections, and slice sausages for later use. Heat a wok, add minced garlic and stir-fry until fragrant, add sausage and stir-fry mushrooms and vegetables. Finally, add salt, soy sauce and sugar to taste.
5. Hot and sour shredded potatoes
Peel potatoes and shred red and green peppers for later use. Heat a wok, add minced garlic and stir-fry until fragrant, add shredded potatoes and stir-fry until discolored, add appropriate amount of water, add red pepper and green pepper and stir-fry evenly, and finally add vinegar, sugar, salt and light soy sauce to taste.
6. dried bitter gourd
Peel and slice bitter gourd for later use. Heat the wok, add chopped onion, ginger and garlic, stir-fry until fragrant, add bitter gourd, stir-fry until soft, add appropriate amount of water, add salt, sugar and soy sauce to taste, and add some dried peppers if you like spicy food.