I have heard and seen the most recent topics: if you can’t make any money, you can reduce your spending! Indeed, in the past two or three years, it has not been easy for everyone to make money, and the pressure of life is high. In addition, the time of staying at home, the lifest

The topic I heard and saw the most recently is that if you can’t make any money, you can reduce your expenses!

Indeed, in the past two or three years, it is difficult to make money, and the pressure of life is high. In addition, the time of staying at home, the lifestyle has changed to some changes to the point of change. I have too much time to cook at home, so I no longer waste food. I plan to make it as needed and it’s enough to eat.

My life and diet are getting easier and easier. After a long time, I was surprised to find that many of them were wasted and not really needed to eat them. Subconsciously and restrain the arrangements, just buy enough to eat enough. Over time, develop a fixed eating habit and pattern, and try to eat rich and full breakfast. Two dishes for lunch, one meat and one vegetable, mixed grain rice, , and the combination is different every day, and you eat 80% full.

1. Steamed golden thread fish/fried amaranth

[Steamed golden thread fish]

Ingredients : golden thread fish 1 strips/ginger/ sweet rice wine 3 spoons/steamed fish soy sauce/lemon juice/ camellia oil 2 spoons/scallion

. Clean the fish, cut the two sides of the fish body with a few strokes, a knife html 2 spoons/scallion

. Clean the fish, cut the two sides of the fish body with a few strokes. 2

. Place ginger slices on the bottom of the fish plate, put the processed fish on, pour 3 spoons of sweet rice wine, and then spread ginger slices on the fish

. Put the fish plate into a pot of boiling water, steam over high heat for 10 minutes, turn off the heat and simmer for 3 minutes and then take out

. Remove the ginger slices on the fish, pour the prepared soy sauce lemon juice on the fish, sprinkle chopped green onion, and finally pour 2 spoons of hot oil to stimulate the fragrance.

2. Angelica stewed lamb/frying heart

staple food : Rice + black rice +yam beans

[Angelica stewed lamb]

Ingredients: 500g lamb leg meat/half onion/1 chili pepper/ Angelica 3 slices/5 spoons of cooking wine/3 small slices of dried orange peel/salt/cumin powder/2 spoons of light soy sauce/half spoon of dark soy sauce

. Wash the mutton in warm water, cut into 2 cm squares, put it in a cold water pot, add 1 spoon of cooking wine, boil in the pot and cook in medium heat for 5 minutes, clean the blood foam of the meat, remove it Rinse it with hot water, control the water

. Put the processed mutton into a stew pot, pour in boiling water soaked in the mutton and higher than the water level of the mutton one-finger joint, add angelica, dried orange peel, 2 spoons of cooking wine, boil over high heat and simmer for 30 minutes

. Remove the mutton and dry the soup (keep the soup in the pot), cut the onion and pepper into a poor cut Small slices

. Then add onions and pepper slices and stir-fry. Dry a small amount of boiling water along the side of the pot until the chili pepper is broken, add a little salt and cumin powder and stir-fry well.

3. Dried dried skin duck cubes/fried pea seedlings

staple food : Rice + Corn cubes

[Danish peel duck cubes]

Ingredients: 2 duck legs / 3 small slices of dried tangerine peel / 10 slices of ginger / cooking wine / 2 spoons of camellia oil / 3 spoons of light soy sauce / 1 spoon of dark soy sauce / 10 grams of rock sugar

. Wash the duck legs and chop small pieces, add cold water to the pot, add 3 slices of ginger and 2 spoons of cooking wine, boil in the pot and cook in medium heat for 5 minutes, remove hot water and wash, rinse the duck cubes The foam on the top, control the water

, add 2 spoons of oil in the pot, add rock sugar, stir-fry on low heat, melt the rock sugar and turn reddish brown

, add the processed duck cubes, stir-fry continuously on medium-low heat, so that the duck cubes evenly coat the sugar color

. When the soup in the pot is 80% dry, stir continuously by medium heat, and when the soup is thick and wrapped around the duck blocks, turn off the heat and come out of the pot, put it on the plate, and sprinkle cooked white sesame seeds.

4. Ribs and stone ear soup/vinegar and cabbage/dried plum vegetable meat

1 Eat this lunch and have time to go to middle school. Steamed rice with dried plum vegetables (there was no meat at that time, only dried plum vegetables), it was so delicious! Now it tastes very fragrant, and even the rice becomes softer.

Rice and soup are steamed in a stew pot. I like this method, the kitchen is clean with less smoke.

◎ Inject the ribs into a pot of cold water, add ginger slices and cooking wine to blanch until the color changes, clean the blood foam, remove and rinse with hot water. Put the treated ribs into a stewing pot, add the soaked stone ears, ginger slices, and wolfberry that have been washed in advance, pour in boiling water, cover it, put it in a steamer, steam it in medium heat for 30 minutes, take it out and add salt to season.

◎ After washing the rice, pour it into a stewing pot, add boiling water and soak for 20 minutes, put it in a steamer and steam it with rib soup . The soup is good and the rice is good.

5. Steamed chicken with mushrooms/fried wormwood stalks

staple food : Rice (rice + yam beans)

[Steamed chicken with mushrooms]

Chicken breasts are washed and cut into 2 cm squares, add ginger, garlic, 2 spoons of sweet rice wine, 2 spoons of light soy sauce, 1 spoon of oyster sauce, a little salt and pepper, and mix well, and marinate for 20 minutes. Then add the soaked mushrooms and mix well, pour them into a steaming plate, steam them in a pot for 20 minutes, and then sprinkle the scallions (if there is no scallion, I sprinkle basil leaves ).

Every paragraph of text and every picture is carefully written and photographed by Mei Niang. I wish to have a good meal with you and live happily and healthily. Your followers, likes, forwards and comments are the greatest encouragement and support to Mei Niang. Please respect the originality of the self-media porters and refuse to plagiarize or steal pictures.

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