[Braised tofu with Chinese cabbage] Prepare ingredients: prepare about 200 grams of fresh Chinese cabbage, a piece of old tofu, an appropriate amount of garlic cloves, a small piece of ginger, a little dried chili pepper, an appropriate amount of salt, a little chicken essence, s

【 Braised Chinese cabbage with tofu】

Prepare ingredients: Prepare about 200 grams of fresh Chinese cabbage, a piece of old tofu, an appropriate amount of garlic cloves, a small section of ginger, a little dried chili, an appropriate amount of salt, a little chicken essence, white sugar and starch.

Method;

Step 1: Tear the cabbage leaves, put them into clean water to wash off the dirt on the surface, wash them and cut them into sections for later use. Put the tofu in a basin of clean water, rinse it a few times, and then cut it into small pieces. Uniform tofu slices. Cut the shallots into minced green onions, cut the ginger into slices, wash the dried chili peppers and put them on a plate together for later use.

Step 2: Heat oil in a pan. When the oil temperature is 80% hot, put the tofu in the pan and fry over low heat until both sides of the tofu cubes are golden brown. Remove and control the oil and set aside. Leave an appropriate amount of base oil in the pot, put the Chinese cabbage into the pot, fry until raw and remove.

Step 3: Clean the pot, dry the water over high heat, pour in an appropriate amount of vegetable oil, when the oil is hot, pour in the prepared onions, ginger, garlic and dried chili peppers, saute until fragrant, pour in the tofu and Chinese cabbage, and stir-fry for a while. Add an appropriate amount of salt, a little sugar, and a little chicken essence to the pot and stir-fry until the flavors are fragrant. Then add an appropriate amount of water starch and stir-fry until the soup thickens. Then you can take it out of the pot and serve it on a plate. It is a delicious and non-greasy dish that can be served with rice. The tofu and cabbage are ready, a home-cooked delicacy that the elderly and children love to eat.

[Garlic fungus vegetables]

Prepare ingredients: about 200 grams of fresh fungus , a red pepper, an appropriate amount of garlic cloves, an appropriate amount of salt, a little chicken essence, a small spoonful of sesame oil

Method:

Step 1: Prepare 200 grams of Wash the left and right fresh fungus in clean water, then tear it apart and set aside. Crush the garlic cloves and cut them into minced garlic. After the prepared red peppers are broken, remove the red pepper seeds inside and then add them. Rinse in clean water, cut into pieces and set aside.

Step 2: Boil water in a pot. After the water boils, pour the fungus into the pot, blanch it until raw, take it out, put it in cold water to cool quickly, and after cooling, take it out to dry it and set aside.

Step 3: Heat oil in a pan. When the oil temperature is 80% hot, pour in the prepared minced garlic, sauté until fragrant, add red pepper and fungus, stir-fry for a while, then add an appropriate amount of salt, a little chicken essence, a pinch of Add a small spoonful of sesame oil, stir-fry until the flavors are cooked through, then turn off the heat and serve on a plate.

[Spicy and sour water spinach stick]

Prepare ingredients: about 300 grams of water spinach, a red pepper, a little spicy millet and wild pepper, an appropriate amount of garlic cloves, salt, sugar, balsamic vinegar, and a small spoon of oyster sauce.

Method:

Step 1: Remove the leaves from the water spinach. You can keep them for cooking leaf porridge later. Don’t waste them. We wash the remaining stems in clean water and cut them into sections for later use. , wash the red pepper and cut it into shreds for later color matching. Cut the millet pepper and wild mountain pepper into dices. If you don’t like spicy food, you don’t need to prepare it. Cut the garlic into minced garlic and set aside.

Step 2: Heat oil in a pan until it is 80% hot. Pour in minced garlic and diced chili peppers and saute until fragrant. Then pour water spinach into the pan and stir-fry for a while. Add an appropriate amount of salt, oyster sauce, and a little balsamic vinegar to the pan. , stir-fry the pork belly until it is fragrant, then turn off the heat and take it out to the plate. A spicy, sour, appetizing, crisp and refreshing stir-fried water spinach is ready. It is a home-cooked dish that both adults and children love to eat.

[Spicy and Sour Rapeseed Heart]

Ingredients to prepare: about 200 grams of Shanghai greens, a small piece of pork, an appropriate amount of salt, a little light soy sauce, a little cooking wine, pepper, a green onion, a little spicy millet and hot pepper, white sugar, and chili pepper oil, sesame oil.

Method:

Step 1: Put the prepared Shanghai greens into clean water, wash them repeatedly, remove and drain the water and set aside. Then prepare a small piece of lean pork, wash it and cut it into shreds, and put it in In a bowl, add a handful of it and clean it.A piece of pork, shredded into slices and placed in a basin. Add a little salt and pepper to the bowl, a little cooking wine to remove the fishy smell and add fragrance, and a little dark soy sauce to add color, then stir quickly with chopsticks evenly, and finally add a small spoonful of sesame oil to the bowl and stir evenly to make it taste smoother and more tender.

Step 2: Wash the green onions and chop them into minced green onions, smash the garlic and chop into minced garlic, put the millet and spicy dices on a plate and set aside, and dice the peppers and set aside.

Step 3: Boil water in a pot, add two small spoons of salt to the pot, bring the water to a boil over high heat, pour in the cleaned Shanghai greens, blanch the water until raw, remove and drain the water and set aside.

Step 4: Heat the oil in a pan. After the oil is hot, pour the meat slices into the pan and stir-fry over high heat for a while. After the meat slices spread out and change color, take them out to control the oil and set aside. Leave an appropriate amount of base oil in the pot. Pour in the minced onion, garlic, and diced millet and pepper, stir-fry until fragrant, then pour the meat slices into the pot, stir-fry for a while, add an appropriate amount of salt, a little light soy sauce, white sugar for freshness, a little balsamic vinegar and dark soy sauce to the pot color, then add a little chicken essence and pepper, stir-fry for a while over high heat, add in diced peppers and continue to stir-fry until the ingredients are fragrant and cooked, add a small amount of water starch, stir-fry until the soup is thick, and then serve it out of the pot Serve on the plate and eat.

[Steamed Carrot Leaves]

Prepare ingredients: about 200 grams of fresh carrot leaves, starch, chicken essence, salt, and sesame oil.

Method:

Step 1: Also process the prepared carrot leaves, rinse them in clean water, pinch off the upper leaves, put them in a basin, add clean water to rinse and control the moisture, and then use Kitchen oil-absorbing paper , wipe off the moisture on the surface and let it dry a little.

Step 2: Put radish leaves into a clean empty basin, then evenly sprinkle a layer of starch or flour, prepare a steamer, boil the water, and put the radish leaves into the steamer , steam over high heat for about 5 minutes, then take out the steamed radish leaves.

Step 3: Crush the prepared garlic cloves and cut into minced garlic. Pour it into a basin with radish leaves. Add an appropriate amount of chicken essence, salt, and a little sesame sesame oil to the basin. If you like spicy food, you can also add it. Add an appropriate amount of chili sauce, stir evenly with chopsticks, then pour it into a plate and serve.

[Amaranth Pancake]

Prepare ingredients: about 200 grams of fresh amaranth, an appropriate amount of flour, salt, a carrot , three eggs, an appropriate amount of chicken essence, sesame sesame oil, and a small spoon of oyster sauce.

Method:

Step 1: Prepare about 200 grams of fresh amaranth, put it into a basin of water, clean it, then boil water in a pot. After the water boils, pour the amaranth into the pot, blanch the water and remove the raw material. Take it out and put it in cold water to cool down, then take it out again to control the water and set aside.

Step 2: Prepare a clean empty basin. Add an appropriate amount of flour and salt to the basin, then pour warm water and stir with chopsticks to form a dough. , finally pour a little cooking oil, knead the dough with your hands and leave it for about ten minutes.

Step 3: Prepare the filling, take an empty bowl, break the prepared eggs into the bowl, add a little salt, break it up evenly with chopsticks and set aside. Wash the carrots, chop them into fine pieces, and blanch them The last amaranth is also chopped and placed together with the carrots.

Step 4: Heat oil in a pan, the oil temperature is 80% hot, pour the egg liquid into the pan, spread it out and fry it, then take out the egg cake and let it cool, cut it into several pieces, and put it in a basin. Pour the chopped amaranth into the bowl, add an appropriate amount of salt, oyster sauce, sesame oil, and chicken essence, stir evenly with chopsticks and set aside.

Step 5: Take out the dough and knead it for a few minutes, then stretch it into a long strip, cut it into evenly sized dough, then roll it out with a rolling pin, then wrap the vegetable filling in it, and then gently press it into a cake shape.

Step 6: After all the is wrapped, take out the electric baking pan , brush a layer of vegetable oil on the bottom of the pot to avoid sticking, turn on the switch and wait until the pot is hot, then put the amaranth cake in. Brush the cake with a layer of vegetable oil.Cover the pot and heat until cooked. Take it out and serve on a plate.