Stir-fried yam with Dutch beans raw materials: 250g of Dutch beans, 250g of yam, proper amount of auricularia, proper amount of salt and oil, 2 cloves of garlic, monosodium glutamate 1 teaspoon, and proper amount of starch. Methods: 1. Soak Auricularia auricula in warm water for 3-4 hours in advance until Auricularia auricula becomes loose and its crystal state is restored. 2. Wash the peas, remove the silk at both ends, scrape off the skin of the yam, wash and cut into diamond-shaped pieces. 3. Boil the pot with boiling water, add a little salt, add water to the peas, and add water to the peas until the color becomes dark and cooked. Adding salt when adding water can make peas greener. 4. Pick it up, cool it in cold water, drain it for later use, and cool it in cold water to keep the peas crisp and cool. 5. Boil the water, put the auricularia auricula and yam into the water 1 min, and drain the water. 6. Heat the oil in the pot, put it in a hot pot with garlic paste, stir-fry the garlic paste into garlic flavor, and do not stir-fry. 7. Put the peas in a wok, stir-fry evenly, then add the fungus, yam, salt and monosodium glutamate, stir-fry evenly, pour in a small amount of starch, stir-fry twice, turn off the fire and serve out.
Green pepper and shredded potatoes, 2 potatoes; 2 shallots; 2-3 cloves of garlic; Ginger slices1-2; 2-3 dried peppers; Red bean paste 1 frying spoon; Rice vinegar 1 frying spoon; Sugar 1 spoon; Appropriate amount of salt; Wash potatoes with a small amount of white pepper, cut into filaments and soak them in cold water for later use. Onions, ginger and garlic are cut into powder, dried peppers are cut into filaments, and bean paste is chopped for later use. Heat the oil in the wok to 70% heat, saute shallots, ginger and garlic, add bean paste and shredded pepper and saute until fragrant. Add the drained fried potato shreds and stir fry quickly. Cook rice vinegar, add sugar, salt and pepper to taste, and stir-fry until raw. Sprinkle some shallots before serving.