Stir-fried rice noodles with shredded chicken
1. Cut the chicken into strips, wash the cabbage and cut into strips, and cut the green onion into small pieces.
2. Cook the rice noodles, drain them, and put them in a bowl and mix with Shi Yunsheng's chicken broth.
3. Stir the shredded chicken with Shi Yunsheng's clear chicken broth and set aside.
4. In a pan of hot oil, sauté the chicken shreds until white, add cabbage and 3-4 tablespoons of water and fry.
5. Add rice noodles and fry thoroughly, sprinkle with green onion
Stir-fried rice with dried eggs
Chop the preserved vegetables, beat the eggs twice, and chop the nine-story tower. A bowl of freshly cooked rice; heat the pan with cold oil, add the chopped vegetables and stir-fry them; then pour in the beaten egg mixture; scramble the eggs until they clump and shovel them into small pieces; add white rice and fry over medium heat until you hear the sound of rice bursting; pour a small amount of soy sauce along the edge of the pan and stir-fry until evenly colored
Garlic tomato slices
1. Wash the eggplant and slice it.
2. Mince the garlic.
3. Put oil in the pan, heat the oil, add 1/3 of the minced garlic and sauté until fragrant.
4. Add the eggplant and stir-fry until soft and cooked, add soy sauce, salt and oyster sauce.
5. Sauté until the eggplant is cooked thoroughly, collect the broth over high heat, add the remaining 2/3 minced garlic and chicken essence, and turn well out of the pot