Once read an article that reads: "In the present, you can always think about something, or be greedy. Observe before eating, think during eating, and simmer after tasting. Eating is nature, chew quietly and savor gently, with an extraordinary charm. Eating is a kind of happiness, tasting is a kind of interest, and feeling the spicy, salty and sweetness in the text is even more a kind of happiness. Those who can eat get a warm stomach enjoyment; those who can eat find a calmness in their hearts." Savor it carefully and have deep insights! Food has now become a part of our lives. Life, walk slowly and live slowly. Life does not require gorgeous coats or sweet words. What life requires is to eat three meals a day and spend every day lightly. Each of us has our own living habits. In order to meet each person’s different dietary needs, we will select different dishes every day to share with everyone, and cheer for the wonderful life every day!
sippy chicken
Method 1. Treat the three yellow chicken cleanly, put the whole chicken in cold water into the pot, add ginger slices and cooking wine, boil without covering the heat and turn off the heat.
2. Take out the chicken and wash it.
3. Put a pot again in cold water, add a star anise, a little peppercorn, 3 ginger slices, 1 tangerine slices, and an appropriate amount of cooking wine, and cook.
4. Take out the chicken and soak it in ice water (add a lot of ice cubes in cold water).
5. Heat the oil in a pot, add minced ginger, minced garlic, and scallion slices, stir-fry, turn off the heat, add chili powder, stir evenly, and filter out the red oil.
6. Find a bowl, add light soy sauce, pepper powder, a little sugar, chopped green onion, chopped ginger, minced garlic, and a little vinegar and stir well.
7. Chop the iced chicken into the right size and pour in the red oil from step 5 and the sauce from step 6.
8. Finally cut some celery foam and pepper rings to garnish.
Shrimp Taro Pot
Ingredients: shrimp, taro, corn kernels, coriander, rice wine, ginger, salt, egg white.
Method: 1. Peel and remove the intestines of the shrimp and marinate them with rice wine, salt and egg white for a while.
2. Peel the taro into hob pieces.
3. The oil pan is 70% hot. First add corn kernels and stir-fry, then add taro and stir-fry for a while.
4. Transfer corn kernels, taro and ginger slices into another casserole, inject rice wine and appropriate amount of cold water (just leave the taro pieces), boil in medium heat, and simmer over low heat.
5. After about 20 minutes, the taro is cooked and rotten, add salt, medium heat, add shrimp, and boil the water, add coriander leaves.
Sweet and sour poached eggs
Ingredients: eggs, sugar, light soy sauce, balsamic vinegar;
Method: 1. Put a little oil in the pot and beat the eggs and fry them over low heat until both sides are golden and serve;
2. Put the fried poached eggs into a clean pot. Add two spoons of light soy sauce, two spoons of sugar, one spoon of balsamic vinegar, and half a bowl of water. Approximately flush with the fried eggs. Cook them in medium heat until the color of the poached eggs becomes darker and the marinade becomes thicker. Sprinkle some sesame seeds when the pot is out of the pot.
Luffa gluten
Ingredients: Luffa, oil gluten, carrots, ginger, garlic, dried peppers, salt, broth (if you don’t have it, use chicken essence to mix water)
Method: 1. Cut the loofah into pieces and slice the carrots. Cut the chili peppers and ginger into shreds and smack the garlic. Add oil to the pot and stir-fry the ginger, garlic, and red pepper.
2. Add loofah, carrots, stir-fry, add three tablespoons of broth, if not, use chicken essence to mix water. Add oily gluten and turn it evenly, and the oily gluten will absorb the soup. Just add salt and season.
soy sauce fish roll
Ingredients: black fish fillets, asparagus, carrots, shallots, cooking wine, salt, sesame oil, steamed fish soy sauce
Method: 1. Treat the black fish cleanly and cut into slices.
2. Clean all the ingredients, cut the asparagus into pieces, and cut the carrot into strips.
3. Spread the fillets flat on a plate, put asparagus and carrots, roll them up, and then tie them up with shallots.
4. Make all the fish fillets in turn, drizzle with an appropriate amount of cooking wine to remove the fishy smell, sprinkle with a little fine salt, and then drizzle with an appropriate amount of sesame oil.
5. Put the fish plate into a steamer with boiling water and steam over high heat for 5 minutes.
6. After the pot is released, pour steamed fish soy sauce.
Garlic Eggplant Steamed Meatballs
Ingredients: Eggplant Meatballs Garlic Onion Vegetable Oil Pepper Pepper Powder Steamed Fish Soy Sauce
Method
1. Wash and cut the eggplant into strips;
2. Peel and chop the garlic and set aside;
3. Column the eggplant evenly on the plate;
4. Heat the pot and pour in vegetable oil, (the oil temperature should not be too hot), and stir-fry slightly yellow. Add appropriate amount of salt and pepper powder;
5. Pour into the plate and pour steamed fish soy sauce;
6. Put all the meatballs in half;
7. Place the meatballs cut in half on the eggplant;
8. Put cold water in the pot, place the plate in the pot and steam over high heat for 15 minutes;
9. Remove the plate from the pot and sprinkle with scallions.
Cola tofu
Ingredients: tofu, cola, minced garlic, shredded green onion, salt, water starch, and cooking oil. Method: 1. Wash the tofu, cut into squares, and set aside.
2. Add oil to the pot, heat it over high heat, add tofu cubes, fry for 3 minutes until the surface is peeled, then remove and set aside.
3. Keep the bottom oil in the pot and heat it, add minced garlic and stir-fry.
4, pour in cola and fried tofu and boil until the tofu tastes good.
5, add appropriate amount of salt to season.
6. Pour in a little water starch and wrap the tofu into the sauce.
stewed duck with lotus root
Main ingredients duck, lotus root, dried pepper, star anise, grass fruit, green and red pepper, ginger, coriander, cooking wine, light soy sauce
Method to cut the duck into pieces and cut the lotus root into pieces.
Put cold water and duck cubes in the pot and bring to a boil. Add two tablespoons of cooking wine and bring to boil. Take out and pick the duck feathers, rinse and set aside.
Put oil in a pot and stir-fry the duck until the skin is slightly yellow. Add ginger, dried pepper, grass fruit, star anise, and five-spice powder. Stir together to bring out the aroma, mix it with rice wine and stir-fry evenly.
release the shallots, dark soy sauce, and stir evenly. Add lotus root and stir fry evenly.
and hot water flood three-quarters of the ingredients. Bring to a boil over high heat, simmer for 30 minutes, add salt and continue simmering until soft.
add rock sugar to collect the juice. When the juice is halfway, add green and red peppers and fry over high heat until the moisture is slightly dry. Put chicken essence out of the pot and sesame oil.
Three-color steamed egg
Main ingredients: 3 eggs, 1 peeled egg, 2 salted egg yolks, 1 green onion, 1 piece of ginger, and a little salt.
Method
1. Cut the peeled eggs and salted egg yolks to set aside, separate the egg white and egg yolks, grind the ginger into the mud and filter the juice, prepare a non-stick container, brush a layer of oil, divide the salt and ginger juice into two parts, add them to the egg yolk and egg white and stir evenly.
2. Spread the two kinds of egg grains under the container, pour the egg whites in, cover with plastic wrap and poke the hole evenly.
3. Put it in the steamer, boil water and steam it in the pot for 10 minutes, and take it out.
4. Pour the egg yolk on top, wrap it with plastic wrap, and steam it for 15 minutes.
5. Take it out and cut it into pieces and put it on a plate, and garnish it with chives.
First-class lark
Ingredients: lark, broccoli, lettuce
Method: 1. Wash and cook fresh lark (you can add appropriate amount of salt when cooking) set aside, and blanch the broccoli for later use;
2. Cut the lettuce into the bottom of the plate, and place the cooked lark on the lettuce; place the broccoli on the plate.
3. Heat the oil in the pan, add minced ginger and stir-fry, add a little water, season with light soy sauce, vegetarian oyster sauce and white pepper, and add water and starch to thicken. Drizzle the juice on the lark and broccoli.
Fried hairtail
Ingredients: hairtail, salt, pepper, white wine, starch
How to make:
1. Remove the scales of the fish, rinse it, cut it into diamond-shaped segments obliquely, add salt, pepper, and white wine;
2. Put it in the refrigerator to marinate for 1 hour;
3. Add oil in the pot and wrap the fish with dry starch;
4. Fry the hairtail to bring out the aroma, turn it over gently, and fry until both sides turn yellow.
Flavor Vegetarian Vegetarian Pot
Ingredients: Oyster mushroom, taro, corn, red bell pepper, Chinese cabbage, plate tofu, ginger slices
Herbal ingredients: 2 grass fruits, 1 teaspoon cumin powder, 2 grams of dried chili peppers, 4 grams of Codonopsis pilosula, 2 grams of cardamom, 2 grams of Chuanxiong, 5 red dates
Seasoning: 500㏄, 1/2 teaspoon of salt
Method: 1. Peel the taro and cut it into small pieces with the corn. Slice the Oyster mushroom and red bell pepper. Cut tofu into thick slices. Remove the pedicels of Chinese cabbage and wash them.
2. Put corn, ginger slices and all herbs into a soup pot, add the stock and bring to a boil.
3. Cover the pot and cook under low heat for about 5 minutes until the aroma of the medicinal ingredients is released. Season with salt, finally add the remaining ingredients, cook for 2 minutes and serve.
Spinach fried noodles shredded
Ingredients: spinach, vermicelli, minced garlic, soy sauce, salt
Made Method:
1. Select the spinach and wash it and cut it into sections. Soak the vermicelli in warm water and soak it softly. Add a little salt in the pot, add a little salt, blanch it for a while, remove it from
3. Heat the oil in the pot, stir-fry it in minced garlic, pour a little soy sauce and cook it on low heat. 1
4. Add a vermicelli to stir-fry until transparent, pour in spinach and stir-fry evenly over high heat. 1
5. Add a little salt to the water of blanched spinach to keep the spinach green
6. Try to soak the vermicelli in warm water, do not soak it too softly, which will affect the taste and taste
0 typhoon fried crab
1. Wash the crab and cut it to short. Make it for
2. Cut the ingredients
3. Cut the garlic until golden
4. Cut the crab knife and sprinkle the raw powder
5. Fry the crab with the oil from the fried garlic until golden, and remove it for
6. Leave the oil in the pot and stir-fry the ingredients over high heat. Add the fried crab
mushroom steamed chicken wings
Ingredients: chicken medium wings, fungus, mushrooms, ginger, green onion, light soy sauce, salt, sugar, cooking wine, white pepper
Method: 1. Wash the chicken medium wings and drain the water. Dried mushrooms and black fungus soak them in advance.
2. Drain the chicken's wings in the water are all two.
3. Cut the ginger into small pieces, place it on top of the chicken's wings, add light soy sauce, salt, sugar, cooking wine, and white pepper and mix well, and marinate for 20 minutes.
4. Sprinkle the soaked black fungus into small pieces and place them evenly on the chicken wings with the mushrooms.
5. Boil water in a pot, put it in a steaming rack, boil it, put it in a plate, and steam it over high heat for 15 minutes.
potato roast beef
Ingredients: 150 grams of potatoes, 250 grams of beef, 100 grams of onion, a little slices of ginger, minced garlic, scallion slices, red pepper slices, 30 ml of cooking oil, appropriate amount of salt, meal powder, light soy sauce, MSG, chicken powder, bean paste, oyster sauce, water starch
Method: 1. Cut the peeled and washed potatoes into slices, cut the washed beef into slices, add a little powder, light soy sauce, MSG, salt, and mix well. Add water and starch and mix well, add a little cooking oil, and marinate for 10 minutes.
2. Inject clean water into the pot and heat it, add a little cooking oil and mix well, add salt, mix well and bring to a boil, add potato slices, cook for about 1 minute until cooked, remove and set aside, pour in the beef, mix well, and blanch until color changes, and then remove.
3. Add oil to the hot pan, boil until 50% hot, pour in the beef, and remove the grease for a while.
4. Leave the bottom oil in the pan, pour in slices of ginger, minced garlic, red pepper slices, and scallion slices, stir-fry well, pour in the potato slices and stir-fry well, add beef, add bean paste, salt, chicken powder, and oyster sauce, stir-fry until it tastes good, add a little water starch and thicken it, sprinkle in the green onion leaves and stir-fry well, and serve on a plate.
Pumpkin Tofu Soup
300 grams of tofu, 75 grams of pork tenderloin, 100 grams of fresh mushrooms, 100 grams of mushrooms, 100 grams of broad bean kernel, 400 grams of pumpkin, 1 teaspoon of salt, 1/8 teaspoon of pepper
1. Take a medium pot, add 1200 ml of water, and boil. Add the pumpkin and cook until cooked thoroughly. After cooling, use a juicer to make pumpkin juice soup.
2. Boil pumpkin soup, add the chopped tenderloin, tofu, shiitake mushrooms, mushrooms and broad beans, and cook them. Season with salt and pepper and serve.
Mix pork liver
Ingredients: pork liver, pepper, green onion, ginger, bay leaves, salt, cooking wine, thirteen aroma, sesame oil
Method: 1. Wash the pig liver and soak it in clean water for two hours, add pepper, salt, and thirteen aroma to mix, and fry over low heat and slightly yellow.
2. Spread the brewed pork liver evenly with pepper and salt, put it in a fresh bag and marinate for three hours.
3. Put a little pepper, green onion, ginger and bay leaves in the pot and boil.
4. Add pork liver and cooking wine and cook for 40 minutes.
5.Cook the pork liver and remove it, let it cool and slice it on the plate.
6. Just pour sesame oil on it.
Sweet and sour hairdressing
Ingredients: 500g hairdressing, 5g green onion segments, 5g ginger slices, 5g garlic, 6g soy sauce, 6g vinegar, 10g cooking wine, 10g sugar, 4g salt, 2g chicken essence, 40g
Method
1. Divide the hairdressing into sections of about 5 cm and marinate with salt.
2. Use kitchen paper to suck off the moisture on the surface of the hairtail and stick some flour.
3. Add oil to the pot and heat it, fry the hairtail section, and leave the pot when the two sides are golden brown, drain the oil and set aside.
4. Leave the bottom oil in the pot, add the scallion slices, ginger slices and garlic and stir-fry, and add the fried hairtail.
5. Add cooking wine, vinegar, soy sauce, add a little fresh soup, add sugar and chicken essence, and stir-fry well after the flavor is added.
Dry pot Sibao
Preparation method: 1. Cut the duck gizzard with chrysanthemum flower knife and the duck intestine into 10 cm long segments, and cut the duck heart and duck liver into slices respectively.
2. Put the duck gizzard, duck intestine, duck heart and duck liver into the pot, add salt, pepper, rice wine and raw powder to marinate and taste, then put it into a pan with 60% hot oil, remove it and control the oil and set aside.
3. Add salad oil to the pot and heat it. First add dry pot sauce and pickled pepper minced pepper to stir-fry for a few times. Then put the duck intestines, duck gizzards, duck hearts and duck livers into it and stir-fry for 2 minutes. After adding green pepper pieces, red pepper pieces, dried peppers, and garlic cloves, stir-fry for 2 minutes, add salt, chicken essence, MSG, sugar and balsamic vinegar. After stir-frying, put it in the dry pot, sprinkle with garlic festival and serve.
Stir-fried green vegetables in mushrooms
Ingredients: 200 grams of mushrooms, 500 grams of green vegetables, 150 grams of carrots, 5 grams of ginger, 2 grams of salt, 15ML of vegetarian oil, 8 grams of starch
Method:
1. The tender green Shanghai green can be used to peel and slice the carrots, chop the ginger into a puree
2. Wash and cut the thick green vegetables heads. This part should be fried for a longer time. In addition, this part of the green vegetables can be made to look better. Cut the cross on the surface of the mushrooms, which is also for the sake of being better.
3. Put salt, vegetarian oil and starch in a bowl, add water and mix well
4. Heat the oil in the wok, stir-fry ginger
5. Add green vegetables, mushrooms and carrot slices, stir-fry
6. Put a little water and simmer for a while. Then add the prepared green vegetables, stir-fry
8. Stir the vegetables until they are dried up, add the prepared sauce
9. The ingredients absorb the flavor of the sauce. After boiling the sauce, serve it with a plate
mung beans, loofah pork liver soup
Ingredients: 300 grams of loofah, 500 grams of pork liver, 100 grams of mung beans, 30 grams of wolfberry, 50 grams of water starch, appropriate amount of broth, cooking wine, ginger slices, salt, and sesame oil.
Method: 1. Wash the pig liver and cut it into thin slices, put it into a bowl, add cooking wine, salt, water starch to marinate;
2. Put the pig liver in boiling water and cook it, then take it out for later use;
3. Wash the mung beans and put it in a soup pot, add water, cover it, put it on high heat and boil it, then boil it for 5 to 6 minutes, remove it, drain the water;
4. Wash the pig liver and cut it into thin slices, put it into a bowl, add cooking wine, salt, water starch to marinate
5. Mix the mung bean water and the broth at a ratio of 21 and bring it to a boil;
6. Put the blanched pork liver and boil it again, add loofah and ginger slices in sequence;
7. Add salt, sesame oil, and wolfberry and stir well into the pot.
Cabbage Pork Fried Black Agriculture
Ingredients: 3 slices of cabbage, 100 grams of pork (lean), 10 grams of black fungus, 1 red pepper, 1 teaspoon of corn starch, appropriate amount of water starch, 1 tablespoon of salad oil, 1/8 teaspoon of salt, 1/4 teaspoon of chicken essence, 1 teaspoon of ginger, 3 cloves of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of water, 1 tablespoon of chili sauce, 1 tablespoon of white sugar.
Method:
1. Cut the lean pork into thin slices, cut the Chinese cabbage into small pieces, tear the black fungus into small pieces, cut the red pepper into shreds, chop the ginger into a paste, and slice the garlic.
2. Stir the lean pork meat evenly with marinated seasonings, add about 1-2 tablespoons of water in batches and stir each time until there is no moisture. Let marinate for 10 minutes.
3. Put about 2 tablespoons of oil in the pot, and heat until 30% hot. Put the lean pork into the pork and cut it with chopsticks.
4. Stir until the lean pork is 80% ripe, add red oil chili sauce or chili powder to stir-fry to bring out the aroma, and add the meat and oil to set aside.
5. Wash the pot, add a little oil, add cold oil and stir-fry it with garlic slices and garlic slices to make it fragrant.
6. Add fine wood fungus, cabbage stalks and red pepper shreds, and stir-fry until the stalks become soft.
7. Finally, add cabbage leaves, salt, chicken essence, and sugar.
8. Stir until the cabbage leaves are soft, add the fried meat slices and oil.
9. After stir-frying evenly, add water starch and add thin starch.
Spicy crispy chicken gizzard
Ingredients: chicken gizzard, coriander, ginger, garlic, onion, homemade sauce
Method:
1. Wash the chicken gizzard, rub it with appropriate amount of salt, then wash it with water and set aside; chop the coriander, slice the ginger, chop the garlic, and chop the onion into shreds.
2. Add water to the pot, then add chicken gizzards, two slices of ginger and a little cooking wine, cook on high heat, cook for 15 minutes, then leave the pot and cool and slice for later use.
3. Add a little oil to the pot, and pour the oil on the homemade sauce and stir the fragrance. Finally, pour the sauce into the chicken gizzard, add onion and coriander, and stir well.
Boiled meat slices
Ingredients: tenderloin, cabbage leaves, bean sprouts, 4 green garlic, 1 bowl of large bone soup, 3 slices of ginger, 1 tablespoon dried chili ring, 1 tablespoon pepper, 2 starch, 1 teaspoon salt, 1 teaspoon black pepper, 1 egg white, 2 teaspoon starch, 1 teaspoon salt chicken essence 0.5 teaspoon chili powder 0.5 teaspoon pepper powder 0.5 teaspoon
Method: 1. Cut the cabbage into sections, wash the bean sprouts, slice the tenderloin with salt, black pepper, and egg white, marinate for 20 minutes, stir in the starch and let stand.
2. Add cold oil to the pepper, dried pepper and star anise, fry it and bring out the aroma, and remove the pepper and pepper.
3.1 tablespoon fried pepper oil, cut the ginger slices into shreds and stir-fry slightly yellow, add the cabbage and bean sprouts and stir-fry evenly, mix it with bone soup, and boil.
4. Take out the cooked bean sprouts and cabbage and put them in a bowl.
5. Blanch the meat slices over high heat, pick them up in a bowl, mix the pepper powder and sprinkle them on top, cut the green garlic into the bowl, filter the soup and pour it into the bowl, and add 3-4 tablespoons of pepper and chili oil in the pot, heat it, and pour it on top.
Pot-cold tofu
[Ingredients] A piece of tender tofu, ginger, 2 millet peppers, 3 garlic, a spoonful of light soy sauce, a small spoon of oyster sauce, salt, a little sugar, a spoon of soy sauce, shrimp,
[Method] 1. Cut the tofu into small pieces about 1 cm thick, then prepare a bowl of dry starch, add a spoon of salt and mix evenly.
2. Spread the starch on the tofu cube and apply it evenly on both sides.
3. Beat the egg into a bowl and put the tofu into the egg liquid to ensure that the egg liquid completely wraps the tofu. It is better to stick to the egg liquid after applying starch.
4. Fry the tofu cubes on medium-sized heat until both sides turn yellow. Remove the fried tofu cubes by controlling the oil and suck off the oil on the surface with paper.
5. Pour the bottom oil into the pot, add minced garlic, minced ginger and pepper rings, and stir-fry to make the aroma.
6. Pour a small amount of water into the pot, add a spoonful of light soy sauce, oyster sauce, a little sugar and a little soy sauce, add the shrimp and boil it.
7. Put the tofu cubes in the pot and cook for a while. After coloring both sides, you can come out of the pot.
Refill meat
400 grams of pork belly, half a spoon of bean paste, 8 small green peppers, 3 slices of ginger, 1 small handful of pepper, 3 spoons of cooking wine, appropriate amount of salt, half a spoon of sweet noodle sauce, 2 cloves of garlic, half a piece of green onion, half a spoon of dark soy sauce
Ingredients 1: ginger;
2. Add water to the pot, bring to a boil, add 1 ingredients, add half a spoon of dark soy sauce, mix 2 spoons of cooking wine into soup, and cook for 3 minutes;
3. Add pork belly pieces and cook for medium heat for 10 minutes. Take it out and let it cool, cut it into thin slices;
4. Ingredients 2: While stewing the meat, cut the green peppers diagonally, cut the green onions vertically, and chop the garlic. Bean paste and sweet noodle sauce are available;
5. Heat the oil pan and fry the meat slices until the meat slices are slightly rolled. Turn to medium-low heat, add half a spoonful of bean paste, stir-fry minced garlic, and stir-fry it out with red oil. Add half a spoonful of sweet noodle sauce and stir-fry well. Add 1 spoon of cooking wine and 1 spoon of stew the broth;
6. After the meat is fragrant, turn to high heat, add green peppers, shredded green onion and stir-fry until cooked, add appropriate amount of salt to season. Turn off the fire.
Spicy Boiled Fish in Spicy Water
Ingredients: 500 grams of Longli Fish, 1 egg white, 500 grams of soybean sprouts, 3 grams of salt, 10 grams of green onion, 5 grams of ginger, 5 grams of garlic, 1 small handful of pepper, 30 dried chili, 5 grams of cooking wine, 5 grams of starch, 1 tablespoon of Pixian bean paste, and an appropriate amount of vegetable oil.
Method:
1. First, prepare the ingredients and seasonings, wash the bean sprouts, cut the scallions, ginger slices, and garlic slices, and wipe the dried red peppers with a kitchen tissue.
2. Cut the fish into slices, add an egg white, a little salt, cooking wine, and starch slurry.
3. Blanch the soybean sprouts in a pot of boiling water until they are completely raw. Add appropriate amount of salt when blanching.
4. Spread the blanched soybean sprouts flat on the bottom of the basin.
5. Add appropriate amount of oil in the pot, add peppercorns and fry it over low heat to bring out the fragrance.
6. Turn off the heat and add dried red peppers and fry them, then remove them and set aside.
7. Add a tablespoon of chopped Pixian bean paste and stir-fry it out with red oil.
8. Add slices of ginger and garlic and stir-fry for a while.
9. Add appropriate amount of hot water to boil, and the amount of water should be approximately less than the fish fillet.
10. Put the fish fillets into the pot piece by piece, cook until the fish fillets turn white, and pour them into a bowl with soybean sprouts together with the soup.
11. Place the previously fried peppercorns, dried red peppers and scallion slices on top.
12. Take another pot and put it in an appropriate amount of oil and heat it, pour it into a basin.
Cold eggplant puree
Ingredients: 1 round eggplant, 1 garlic, 2 grams of salt, a little sesame oil
Method:
1. Slice eggplant. Don't peel it. It is best not to peel eggplant. Eating eggplant with skin helps promote the absorption of vitamin C.
2. Put water in the pot and steam the eggplant slices in the medium pot for about half an hour until the eggplant becomes soft.
3. After the pot is released, add salt and garlic paste while it is hot, pour a little sesame oil, and mix well.
Cold yam
1. Prepare a yam, peel it, wash it, cut it into pieces
2. Boil the water and blanch it, and remove the yam
3. Cut the chili and green onion
4. Make seasonings, put salt, chicken essence, vinegar, chili
5. Take out the yam and put it on the plate, pour the seasonings on top
6. Put the chili
7. Place chopped green onions on both sides
Sichuan famous dishes (sand-sand meat)
00. Take out the yam and put them on the plate. Sprinkle the seasonings on top
6. Put the peppers
7. Put chopped green onions on both sides
Sichuan famous dishes (sand-sand meat)
0
1. Cut the pork belly into the pot and cook it. Cook it out of dirty blood, pour out the dirty water, twist off the hair, pour in clean water, continue to cook until there is no foam (the skin can be pierced through the chopsticks)
2. Use the heat to apply soy sauce and let cool
3. Put oil in the pot and fry until golden brown, twist and let cool
4. Cut it into two slices (do not cut it in the middle)
5. Can't cut it (or you can't hold the filling)
6. Spread the filling evenly on one side
7. Fold it in half and pinch it
4. 08. Place in a bowl (10 pieces per bowl)
9. Break and stir evenly the auxiliary ingredients (soaked glutinous rice for half an hour before crushing)
10. Steam in a pot for one hour
loofah scrambled eggs
1. Prepare ingredients
2. Bleave the eggs, add about 554l of water, stir well
3. Peel and cut the loofah, turn the circle and cut it, do not cut it too thick
4. Wash the pot and heat it, pour in enough oil, and have a little more fried egg oil
5. After the oil is heated, pour the egg liquid into the pot and stir-fry. After stir-fry, put it out and set aside
6. Pour the appropriate amount of oil into the pot
7. Pour the loofah into the pot and stir-fry
8. Add appropriate amount of water (about 10-1554l)
9. After the loofah is soft, pour the egg into the pot
10. Add appropriate amount of salt
11. Fry evenly and add flavor, sprinkle some scallions
Home version cabbage tofu soup
Ingredients: frozen tofu 350g cabbage 5 pieces, salt, a little chicken essence, a little meatball, 6 pepper, a little sesame oil, a little
Method: 1. Cut the tofu into small pieces and put it in the refrigerator for a long time.
2. The frozen tofu is melted, soak it in water and clean it.
3. Wash the cabbage and cut it into small pieces.
4. Add appropriate amount of water to the pot, add meatballs and meatball soup and bring to a boil.
5. Add cabbage and add salt.
6. Add frozen tofu and bring to a boil.
7. Add pepper and season chicken essence, and finally add some sesame oil.
