2) Pour oil into the pot, add Sichuan peppercorns while the oil is still cool, heat on medium fire. When the smell of Sichuan peppercorns wafts out (the color of Sichuan peppercorns deepens but doesn't turn black), use a spatula to scoop out the Sichuan peppercorns. Stir-fried garlic choy sum Recipe: Stir-fried celery with smoked beancurd Ingredients: 4 eggs, 100g leek flower, 10 red chili peppers, 4 garlic cloves 1) Beat the eggs, add rice wine and water, continue stirring evenly. Heat the pot, pour in oil on high fire, when the oil is 80% hot, pour in the eggs, and quickly stir apart with a spatula. Set aside for later use. 2) Use a fork to hold the bottom of the tomato, roast over fire for 10 seconds, after the skin cracks, peel off the tomato skin, cut the tomatoes into chunks. Wash and chop the green onions. 2) Take out the eggplant, lay flat on the baking tray, put into the oven at 200 degrees, bake for 10 minutes then take out. 3) Pour oil into the pot, heat on high fire until 70% hot, add chopped onion and stir-fry for 30 seconds. Stir-fry until the onion becomes soft and appears slightly translucent, add cucumber slices, pour in soy sauce, stir evenly after adding salt, continue stir-frying for another 30 seconds. Seasonings: Spicy fermented black bean paste 2 tablespoons (30g), rice vinegar 2 tablespoons (30ml), white sugar 2 teaspoons (10g), salt 1/4 teaspoon (1g). Ingredients: 300g frozen corn kernels, 100g pine nuts, 1 green onion, 1 green pepper or Hangzhou pepper, 2 red peppers, salt 1/2 teaspoon (3g), sugar 1/2 teaspoon (3g), milk 3 tablespoons (45ml). Ingredients: 2 sections of lotus root (500g), 1/4 green onion, a small piece of ginger, 5 garlic cloves, a handful of Sichuan peppercorns, about 30 dried red chili peppers, 1 star anise. 3) After the tofu dries and becomes puffed, add soy sauce and five-spice powder, then add Chinese cabbage. Stir-fry until it becomes slightly soft, then add salt and sugar. Add tomatoes and ham slices, stir-fry until the tomatoes release some juice, then turn off the heat. If there's too much soup, add a little starch slurry. Ingredients: 2 large potatoes, 2 slices of ham, 50g Italian hard cheese thread, 30g butter, half green onion, a little bit of parsley, 2 tablespoons (30ml) yogurt, 1/2 teaspoon (3g) salt, 1/4 teaspoon (1g) black pepper. Don't add MSG when stir-frying eggs---Bean paste spicy scrambled eggs with chili pepper. Cut chili stir-fried baby bok choy Recipe: 4) Drizzle in soy sauce, add sugar and salt, stir evenly and you're done, Taobao children's winter clothing new arrivals http://blog.cnfol.com/bgdfghdft/article/76046649.html. 4) Then add smoked beancurd, stir-fry until the smoked beancurd turns slightly yellow; Seasonings: Soy sauce 1 tablespoon (15ml), dark soy sauce 1/2 teaspoon (3ml), rice vinegar 1 tablespoon (15ml), clear water 3 tablespoons (45ml), sugar 1 tablespoon (15g), salt 1/4 teaspoon (1g), MSG 1/4 teaspoon (1g), sesame oil 1/2 teaspoon (3ml), water starch 2 tablespoons (30ml). [Sour and Spicy Lotus Stems] Eggplant green pepper stir-fried long beans Recipe: 4) Pour in saffron water and softened wolfberry into the chicken broth, then pour it into the pot (if the chicken broth is not salty, add a little salt at this time), boil on high fire, then simmer, drizzle in water starch. Finally, pour the chicken broth thickened sauce over the asparagus and lily flowers. Method: Oil-splashed fresh bamboo shoots - (with a brief method of making Sichuan peppercorn oil) Ingredients: 1 fresh bamboo shoot, about 20 Sichuan peppercorns, 4 small red chili peppers, 2 green onions, 2 tablespoons (30ml) oil, 1/4 teaspoon (1g) salt, 1 teaspoon (5g) salt for boiling water. Method: 1) Peel the fresh bamboo shoots and cut them into small strips, wash and cut the red chili peppers into small pieces, wash and chop the green onions. 2) Boil water in the pot, add salt, blanch the bamboo shoots for 2 minutes, then drain the water and place them on the plate, sprinkle a little salt, top with chopped green onions and chili peppers. 3) Pour oil into the spoon, add Sichuan peppercorns, heat on low fire until the Sichuan peppercorns change color and emit fragrance, then turn off the heat immediately and splash it onto the bamboo shoots, stir evenly. (You can use a small strainer to strain out the Sichuan peppercorns, or pick out the Sichuan peppercorns with chopsticks after splashing). [Tomato stir-fried long beans] Ingredients: 250g Dutch beans, 3 red chili peppers, 3 garlic cloves, 1 teaspoon (5g) salt, 1/4 teaspoon (1g) monosodium glutamate; This information is excerpted from Wen Yi Xin Kitchen www.wenyi.name Method: 3) Add chopped chili pepper and stir-fry until fragrant, pour in baby bok choy and stir-fry for a few moments, add salt and serve immediately, don't stir-fry for too long!! 1) Cut off the head of the baby bok choy, wash and blanch in boiling water for 10 seconds, then drain the water and cut into 6cm long segments. 4) Pour a little more oil into the pot, when the oil is 70% hot, pour in the long beans and stir-fry for 2 minutes, then add tomatoes and stir-fry for 1 minute, drizzle in a little water, add crushed garlic, cover and simmer on medium fire for about 4 minutes. Ingredients: 500g broad beans, 1 bag (100g) preserved vegetable, 4 fresh small red chili peppers, 5 dried red chili peppers, 1/2 teaspoon (3g) salt 1) Wash the broad beans and drain the water. (If using frozen broad beans, defrost naturally, don't soak in water so they don't break). Rinse with clean water, drain and set aside for use. Wash the green and red peppers, slice diagonally, no need to remove seeds. Chop the green onions. Ingredients: 250g of baby cabbage (2 or 3 plants), a small handful of dried black fungus (about 15 pieces), 6 slices of shallot, 1 tablespoon (15ml) soy sauce, 1/4 teaspoon (1g) white sugar, 1/4 teaspoon (1g) salt 1) Soak the dried black fungus in a container with five times the amount of cold water, soak for 30 minutes. After the fungus is fully soaked, remove the hard roots, tear by hand into bite-sized pieces. Stay away from fat, detoxify easily---Black fungus with baby cabbage 3) Pour oil into the pan, heat on high fire, when the oil is 70% hot, pour in the sliced mushrooms, stir-fry for 30 seconds, drizzle in soy sauce, dark soy sauce, add salt and sugar, stir-fry for 2 minutes. Ingredients: 250g of baby cabbage (2 or 3 plants), a small handful of dried black fungus (about 15 pieces), 6 slices of shallot, 1 tablespoon (15ml) soy sauce, 1/4 teaspoon (1g) white sugar, 1/4 teaspoon (1g) salt 1) Wash the baby cabbage, cut off the heads, wash and blanch in boiling water for 10 seconds, then drain the water and cut into 6cm long segments. Ingredients: 500g lotus stems, 5 red peppers, 8 slices of ginger Seasonings: 1 tablespoon (15ml) white vinegar, 1/2 teaspoon (3g) salt Method: 1) Soak the lotus stems in water for 5 minutes, then wash. If the lotus stems are coarse, you can peel off the outer skin (tender lotus stems do not need to). After peeling, soak in clear water to prevent oxidation and discoloration. 2) Cut the lotus stems obliquely into 5mm slices (for tender lotus stems, you can break them by hand directly, which tastes better). Slice the ginger, wash and dry the red peppers. [Spicy stir-fried assorted lotus cubes] Ingredients: 1 section of lotus root, 100g ham, 1 each of green and red peppers, 4 blocks of dried tofu Seasonings: 2 tablespoons (30ml) Laoganma spicy bean paste, 1 tablespoon (15ml) soy sauce, 1/2 teaspoon (3g) salt Method: 1) Remove the stems and seeds from the green and red peppers, wash and cut into cubes. Dice the ham. Dice the dried tofu. Peel and wash the lotus root, then dice. 2) Heat the wok, pour in oil, when the oil is 70% hot, pour in the diced tofu and stir-fry vigorously for 1 minute until the surface of the tofu cubes turns slightly yellow. Add the diced lotus root and stir-fry for 2 minutes. 3) Add Laoganma spicy bean paste, soy sauce, and salt, stir evenly. Then add the diced ham and green/red pepper cubes, continue to stir-fry for another minute. [Clear stir-fried four-corner beans] Ingredients: 150g (10 sticks) of four-corner beans, 5 garlic cloves, 4 dried red chili peppers Seasonings: 1 teaspoon (5g) salt Method: 1) Remove the tips of the four-corner beans, discard the yellow leaves, wash, and slice obliquely into 2mm thin slices. Peel the garlic and slice thinly. 2) Pour clear water into the pot, heat on high fire, when the water boils, pour in 1/2 teaspoon of salt and a little oil. Add the four-corner beans, blanch for 20 seconds, then place in cold water to soak. 3) Heat the wok slightly, then pour in oil, heat to 70% hot, add dried red chili peppers and half of the garlic slices to burst aroma, pour in the drained four-corner beans and stir-fry for half a minute, add salt and continue to stir-fry for half a minute. 4) Finally, add the remaining garlic slices, stir evenly. 2) Add oil to the pot, when the oil is 70% hot, add minced scallions and ginger to burst aroma, then add dried tofu, do not stir with a spatula. About half a minute, when you hear the "sizzling" sound of the dried tofu, use a spatula to stir, then fry the other side with oil. This way, the dried tofu is more fragrant and less likely to break. Method: (3) Pour oil into the pot, heat on high fire, when the oil is 70% hot, add shredded dried chili peppers and scallion slices to burst aroma. Ingredients: Half a head of round cabbage, 2 tomatoes, 5 slices of dried tofu, 1 slice of ham, 1 teaspoon each of minced scallion and ginger (5g) 2) Use a potato peeler to remove the hard skin from the base of the asparagus, wash, and cut obliquely into 4cm long segments; 1) Wash and cut the long beans into 1cm long granules. Cut the green pepper into chunks, slice the small red pepper. Peel the garlic and slice. Wash the eggplant, remove the stem, and cut into 2cm sized cubes. Ingredients: Fresh shiitake mushrooms 500g, 3 eggs 3) Flip the eggs over, when the bottom is set, remove the eggs and place on the chopping board, cut into large pieces for later use. Method: One round eggplant (or two long eggplants) 1 green and red pepper each, 20g scallion, 4 garlic cloves 3) Pour oil into the pot, continue heating on high fire, when the oil is 70% hot, pour in the mung bean sprouts and bell pepper strips and stir-fry for about 1 minute. When the mung bean sprouts become transparent and soften, add the leeks, then immediately pour in the chili powder, stir a few times (just a few seconds), immediately pour in the prepared seasoning mixture, stir a few times with the spatula, about 10 seconds, then turn off the heat. Pine nut corn 3) Mash the garlic into a paste, mix in salt, sugar, olive oil, sesame oil, and chopped green and red peppers, green onions. 4) Finally, pour in the leeks and turn off the heat immediately, stir a few times. The residual heat from the pot and dish will cook the leeks, moderate heating or stir-frying will make the leeks collapse and unattractive, and also affect the texture. Method: 4) Pour the prepared garlic sauce into the sides of the eggplant, place in the oven, and continue baking for 10 minutes. Ingredients: 2 long eggplants, 1 green onion, 5 garlic cloves, 2 green and red small chili peppers each, 1/2 teaspoon (3g) salt, 1 teaspoon (5g) sugar, 1 tablespoon (15ml) olive oil, 1/2 teaspoon (3ml) sesame oil. Garlic-flavored roasted eggplant Stir-fried snow cabbage private recipe Ingredients: 300g snow cabbage, 10 grains of Sichuan peppercorns, 1 tablespoon (15g) chopped chili, 1/2 teaspoon (3g) salt Method: 1) Remove the top 1cm of the hollow hearted cabbage and discard. Wash the cabbage and cut into 8cm long segments. Peel and mince the garlic. 2) Heat oil in the pot, when the oil is 50% hot, add minced garlic and stir-fry until fragrant, then add the hollow hearted cabbage, stir-fry a few times. When the color of the cabbage changes and the leaves soften slightly, add salt, stir a few more times and serve. 3) Heat oil in the pot, heat on high fire until 70% hot, add the eggplant cubes, deep-fry until golden yellow, then remove and drain thoroughly. (The oil in the pot can be filtered and reused.) 4) Leave a little oil in the pot, heat on high fire until 70% hot, add minced garlic and stir-fry until fragrant, then add the fried eggplant and green and red pepper cubes, stir for 20 seconds. Seasonings: Spanish olive oil 4 tablespoons (60ml), soy sauce 1 tablespoon (15ml), white sugar 1/2 teaspoon (3g), salt 1/2 teaspoon (3g) 2) Heat a non-stick skillet, pour in oil and heat on high fire, when the oil is 80% hot (gradually smoking), crack open the eggs one by one and place in the skillet, change to medium fire. When the bottom of the eggs sets, gently poke the yolk with a spatula to spread it over the whites (Fig. 2). 1) Wash and cut the eggplant into diamond-shaped pieces. Remove the stems and seeds from the green and red peppers and cut into pieces. Mince the scallion and garlic. Ingredients: One medium cauliflower, one large tomato, 100g peas, 4 tablespoons (60ml) tomato sauce, 1 teaspoon (5ml) soy sauce, 150ml water, 1/2 teaspoon (3g) white sugar, 1 teaspoon (5g) salt, 2 tablespoons (30ml) water starch 2) Pour clear water into the pot, bring to a boil, first add the cauliflower, boil for 2 minutes, then add the peas and blanch for 1 minute, then scoop out the cauliflower and peas with a strainer and drain. 3) Pour oil into the wok and heat on high fire, when 70% hot, add the tomatoes, cauliflower, and peas and stir-fry a few times, then pour in the tomato sauce and stir quickly with a spatula. 4) Pour in clear water, add soy sauce, add sugar and salt, stir evenly, change to medium fire and cook for about 2 minutes, see each piece of tomato melted halfway, change to high fire, drizzle in water starch, circle along clockwise (or counterclockwise) direction to thicken the sauce.