More than 30 selected meals are recommended, affordable and healthy dishes are delicious and safe to cook at home

I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!

Delicious Shrimp

Ingredients: shrimp, garlic moss, chives, garlic; peanut oil, salt, oyster sauce, chicken essence

Method: 1. Cut off the garlic moss and wash it for later use

2. Shrimp remove the shrimp head, shrimp line and shrimp shell

3. Boil water in a pot, add a little salt and two drops of peanut oil, cook for one minute, remove and drain.

4. Heat oil in a pan, add chopped garlic and fresh scallion and stir-fry until fragrant.

5. Pour in the shrimp and stir-fry until the color changes

6. Pour in the garlic moss and stir fry

7. Pour in a little salt and chicken oyster sauce.

8. Add a little fresh green onion leaves and stir fry evenly!

Braised Pork Ribs with Yam in Sauce

Ingredients: 500 grams of pork ribs, 200 grams of yam, 1 piece of fermented bean curd, 1 spoon of soybean paste, 1 star anise, 1 small piece of cinnamon, 3 sections of green onion, 2 garlic cloves, 3 slices of ginger, dark soy sauce, cooking wine;

practice:

1. Wash and peel the yam, cut into hob pieces. After cutting, soak in light salt water for later use to prevent oxidation and discoloration; wash the ribs, put an appropriate amount of water in the pot, and put the ribs in the pot under cold water;

2. Boil the water for 5 minutes, skim off the foam, remove the ribs, and wash them in clean water; wash the pot and put the ribs in;

3. Add water, the water is 2~3 cm below the ribs; add onion, ginger, garlic, star anise, and cinnamon; add fermented bean curd and soybean paste for seasoning and coloring. Fermented bean curd and soybean paste are salty, so don’t use Add more salt;

4. Adding an appropriate amount of cooking wine can remove the fishy smell of the ribs; adding an appropriate amount of dark soy sauce can make the ribs more beautiful and more delicious. After the water boils, turn on medium heat and simmer slowly;

5. When the soup is reduced by half, pour in the yam. It is easy to boil the yam if it is poured too early, and it is not easy to cook and taste if it is poured too late, so it is most suitable when the soup is reduced by half; Ribs are more beautifully colored;

6. Stir with a spoon while collecting the juice to prevent the pot from sticking, just dry the soup; if you like bibimbap, you can leave a little juice for bibimbap; put the ribs in a plate, sprinkle with a little green onion, and enjoy;

Date Fragrant Pork

Method: 1. Prepare all the ingredients and wash them for later use;

2. Remove the bones from the pig's feet, and take the muscle part for later use;

3. Heat oil in a hot pan, fry the sugar into a slightly yellow sugar gum, add 700ml of water

4. Pour in the pork trotters and all the ingredients and seasonings, bring to a boil over medium heat and cook slowly for 30 minutes;

5. After 30 minutes, take out the pork trotter and use a slotted spoon to separate the red dates, white lotus seeds, etc. from the soup;

6. When the pork trotter is slightly cool, change the knife and cut it into a bowl (the pig skin is close to the wall of the bowl) and fill it with buttons in turn, then add the soup to the bowl, wrap it with plastic wrap, and steam for 10 minutes;

7. After 10 minutes, take out the buckle bowl, pour out the soup, put the buckle bowl into the plate and add red dates and white lotus seeds to garnish

8. After the plate is finished, pour the soup over it (you can also use the soup to thicken the thin gorgon and drizzle it).

Braised pork ribs

Ingredients: 3 pork chops, star anise, cooking wine, green onion, ginger, salt, 15ml soy sauce, 5ml dark soy sauce, appropriate amount of starch, 3g sugar

Method: 1. Prepare three pieces of pork chops, wash and drain for later use. Use the back of a knife to loosen the big row, put the big row in a bowl, add rice wine with a little salt, and marinate the green onion and ginger for half an hour;

2. Pat the dry starch on both sides of the large row, put some oil in the oil pan, heat to 80% heat, place the large row, deep-fry until both sides are slightly yellow and remove;

3. Heat up the oil, leave a small amount of oil in the pot, put the onion and ginger that has been marinated just now and sauté until fragrant. Add a few star anise, put in a large row, add light soy sauce and stir well, then add appropriate amount of boiling water;

4. Cover and simmer on high heat for 10 minutes, add sugar to taste, add a small amount of dark soy sauce for coloring, and collect the juice on high heat.

Stir-Fried Shredded Pork with Leek Moss

Ingredients: leek moss, shredded pork, salt, cooking wine, soy sauce, garlic, ginger;

practice

1. Wash and cut leek moss into sections, slice garlic and shred ginger;

2. Marinate the shredded pork with light soy sauce, cooking wine and a little salt for about 10 minutes;

3. Heat the pan and put in the oil. After the oil is hot, add sliced ​​garlic and shredded ginger and saute until fragrant;

4. Add shredded pork and stir fry;

5. After the meat changes color, add leek moss and stir-fry. After the leek moss is broken, add salt to taste, and you can take it out of the pan

Stir-Fried Peas with Winter Squash

Ingredients: wax gourd, peas, corn, red pepper, salt, light soy sauce, vegetable and fruit seasoning powder

Method 1. Boil water in a pot, add peas and cook until cooked, remove and set aside

2. Put oil in the pot, add wax gourd and red pepper

3. Add peas and stir fry

4. Add corn kernels

5. Add salt, vegetable and fruit powder, light soy sauce, stir fry evenly and serve

Yam Carrot Porridge

Ingredients 100g rice 250g yam, 1 carrot 3g salt

Method 1. Peel and cut yams and carrots into pieces.

2. Wash the rice and add water, yams and carrots into the rice cooker and press the function button.

3. When the rice cooker cooks porridge, add salt to taste.

refreshing tofu

Ingredients: 1/2 box of tofu, a little green onion, a little bonito flakes, 1 tbsp of soy sauce (adjust according to personal taste), 1 tbsp of black sesame oil.

Method: 1. Pour the tofu into a plate, rinse with ice water and set aside.

2. First cut the green onions into chopped green onions.

3. Sprinkle bonito flakes and scallions on top of the tofu, drizzle with soy sauce (according to personal taste), and serve deliciously

Bitter Melon Egg Cake

Material: 1 bitter gourd, 5 eggs

Method 1, wash the bitter gourd, plan to remove the seeds, cut into small slices, and then chop. Add salt and marinate for a few minutes

2. Beat the eggs, mix the eggs and bitter gourd together, you can add some sugar to enhance the taste

3. Pour the bitter gourd egg liquid onto the golden baking tray and put it into the preheated oven

4. After 20 minutes, a fully shaped, oil-free, flour-free bitter gourd omelette is ready

5. Cut into pieces and serve on a plate

Oatmeal Crispy Bananas

Ingredients: 5 bananas, 30 grams of flour, 30 grams of oats, 1 egg, 10 grams of honey, and some oil.

practice:

1. Heat the oil in a pan over medium heat, and prepare a piece of food-grade silicone oil paper; peel the bananas, and stick the flour and egg liquid in turn.

2. Put the banana in the oatmeal and toss carefully until the whole thing is covered with oatmeal.

3. When the oil is hot enough, deep-fry the bananas until golden, then transfer to food-grade silicone oil paper to cool, then transfer to a plate.

4. Put a scoop of ice cream on top of the banana, drizzle with honey, and enjoy!

Steamed Choy Sum with Minced Meat

Ingredients: Choy Sum, Pork Stuffing, Soy Sauce, Onion, Ginger, Garlic, Cooking Wine, Sesame Oil, Black Beans, White Pepper

practice:

1. Wash the cabbage, chop a little tempeh, put the minced meat in soy sauce, and marinate with cooking wine.

2. Add minced onion, ginger and garlic to the pot, add minced meat and fermented soybeans and sauté until fragrant, spray soy sauce, sesame oil, and white pepper

3. Add a little water, pour it on the choy sum, and steam for 3 minutes on high heat.

Dongpo Tofu

Ingredients: 300g tofu, 200g bamboo shoots, 150g shiitake mushrooms, appropriate amount of cooking oil, 2g salt, 3g green onions, 3g ginger, 1 star anise, 10g sweet and spicy sauce, 5g sugar, 10g soy sauce, 50g rice wine

practice

1. Cut tofu into diamond-shaped pieces; shiitake mushroom slices; bamboo shoots into slices.

2. Put the tofu into the pot and fry until golden on both sides.

3. Put oil in the pot, add shredded green onion, shredded ginger, and star anise to fry until fragrant, then add shiitake mushrooms and bamboo shoots and stir fry.

4. Add tofu and add rice wine.

5. Add sweet noodle sauce, salt, sugar and light soy sauce.

6. Pour in the broth and simmer for 5 minutes.

7. When the soup thickens, it can be taken out of the pot.

Kung Pao Chicken

Ingredients: chicken, 225 grams of breast meat, 50 grams of peanuts, 45 grams of green onion, 10 grams of ginger, 8 grams of dried chili, 1.5 grams of peppercorns, 60 grams of salad oil, 2 grams of salt, 2 grams of cooking wine, 1 gram of monosodium glutamate, soy sauce 6.5 grams, 10 grams of sugar, 7 grams of vinegar, 22 grams of water starch

practice:

1. Pat the chicken breast with the back of a knife, cut into small cubes, add 1 tablespoon of cooking wine, 1/2 tablespoon of cooking oil, 1/2 teaspoon of white pepper, 1/2 teaspoon of salt, 1 teaspoon of starch and marinate for 10 minutes, then mix well with water starch;

2. Wash the shallots and cut into sections, wash the dried peppers, cut off both ends to remove the pepper seeds, dice the cucumbers, add soy sauce, balsamic vinegar, salt, ginger juice, white sugar and cooking wine in a small bowl, and mix well to make seasoning sauce;

3. Leave the base oil in the pot, heat it up, add the peppercorns and dried peppers, stir-fry over a low heat to get the aroma, and then add the green onions;

4. Add diced chicken, add 1 tablespoon of cooking wine, stir-fry the diced chicken until it changes color, then pour in water starch; finally add the sauce, then add cooked peanuts, stir fry evenly, thicken with water starch and serve.

Tips:

Brew the peanuts with boiling water, peel off the outer skin, put the peanuts in a cold pan with cold oil (not easy to burn), fry them on medium heat until they are light brown, then put them in a large plate to cool down and set aside.

Pineapple Sweet and Sour Pork

Ingredients: 100 grams of pork tenderloin, 1 piece of pineapple, 1 bell pepper, 1 red pepper, 1 small handful of rock sugar, 3 tablespoons of starch, 1 egg white, appropriate amount of peanut oil, a little pepper, 1/2 tablespoon of soy sauce, tomato 1 tbsp sauce, 1/2 tsp salt, 3 tbsp flour

Method: 1. Change the knife on both sides of the pork tenderloin, cut into small pieces, marinate with soy sauce, salt, pepper, and egg white for half an hour; while marinating the meat, cut the pineapple into pieces, add rock sugar and cook into rock sugar pineapple. After cooking, most of them are kept as fruits, and even a small bowl of pineapple with soup is ready for cooking;

2. While marinating the meat, wash and cut one green pepper and one red pepper, then prepare a plate of starch and flour mixture, pour oil into the wok, and roll the marinated tenderloin in starch and flour at the same time, Fry one by one in hot oil, set a little shape, and get out of the pan quickly;

3. Fry the fried meat again until the desired brown color; set up another oil pan, fry green and red pepper slices, pour in a small bowl of pineapple with rock sugar, pour in the fried tenderloin, Add a tablespoon of tomato sauce, cover with high heat to collect the juice, cook until the soup is thick, and take it out of the pot.

Tips:

1. Change the knife before cutting the tenderloin to make it more delicious.

2. It is more delicious to fry it once again. Don’t be afraid that the meat will not be cooked until it is thick and deep-fried. There is still time to simmer later.

Fish Fragrant Duck Recipe

Prepare ingredients: 700 grams of duck, 100 grams of egg white, 10 grams of cooking wine, 8 grams of vinegar, 5 grams of salt, 3 grams of chicken essence, 5 grams of pepper, 5 grams of white sugar, 10 grams of bean paste, 10 grams of sesame oil, 5 grams of chili oil gram, starch (corn) 10 grams, vegetable oil 40 grams, green onion 5 grams, ginger 5 grams, garlic (white skin) 5 grams.

Practice steps:

1. Cut off the head, neck and wings of the duck, wash it and blanch it in water. Put the clean duck into a pot filled with clear water, add soy sauce, cooking wine, refined salt, green onion and ginger slices, cook until light yellow, when it is rotten Take it out, then remove all the bones, put it flat on the plate, trim the edges neatly, mince green onions and ginger;

2. Put egg whites in a bowl, add starch to make a thin paste, spread evenly on the duck breast, take another small bowl, put soy sauce, milk soup, refined salt, pepper, sugar, vinegar, chicken essence, starch, sesame oil , red oil, made into fish-flavored sauce;

3. Put vegetable oil in the frying pan, when it is 50% hot, put in the battered duck cubes, fry them until crispy, remove them, change the knife and put them on a plate, pour out the oil for frying duck cubes in the pot, and leave a little base oil , add bean paste, diced green onion, minced ginger, and minced garlic to fry, then pour in the prepared fish flavor sauce, boil it and pour it on the duck side to eat.

Two-color knife-cut steamed buns

-Materials-Spinach dough: 250 grams of all-purpose flour, 125 grams of spinach juice, 3 grams of yeast, white dough: 160 grams of all-purpose flour, 80 grams of water, 2 grams of yeast

-practice-

1. Wash the spinach, cut into sections, use a wall breaker to make juice, and set aside

2. Put all the ingredients in the spinach dough into the container

3. Knead into a smooth dough, cover with plastic wrap and proof for 15 minutes

4. Do the same with the white dough

5. Then knead into two long strips of the same length

6. Roll out the green dough with a rolling pin and wrap it in the white dough

7. Pinch the edges tightly, make a circle, and cut with a noodle cutter

8. Cut the dough, put it in the steamer, and let it double in size

9. Steam in cold water for 15 minutes, then stew for 3 minutes.

Walnut Oatmeal

Ingredients Half a cup of instant oatmeal, half a cup of barley, 3 walnuts, 1 yam, red dates, raisins, appropriate amount of cooked corn seeds

Method 1. First boil the barley with appropriate amount of water

2. Peel out the walnut kernels, cut the red dates into strips lengthwise, peel the yam and cut into small pieces

3. After the barley is cooked, turn on the rice cooker, put the yam cubes in, close the lid, and cook for another 10 minutes until the yam is cooked

4. Turn on the rice cooker, put the oatmeal and cooked corn kernels in and cook for about 5 minutes

5. Add red dates, walnuts and oats, and cook for another 2 or 3 minutes.

6. After cooking, sprinkle raisins and serve~~~

Jujube Hair Cake

Materials 200g purple sweet potato, 450g high-gluten flour, 60g fine sugar, 3g salt, 80g water, 3g yeast, appropriate amount of red dates, appropriate amount of edible oil

-Step-1. Add sugar, salt, water, steamed purple sweet potato, flour, and yeast into the bread machine in order, and follow the kneading program for nearly 30 minutes

2. Take out the kneaded dough, the surface is smooth and does not stick to hands

3. Take two six-inch molds with movable bottoms, pour in an appropriate amount of cooking oil, and use a brush to evenly touch the bottom and surrounding areas

4. Divide the dough into two equal parts, fill the mold and flatten it with your hands, put red dates on it

5. Put the dough into the oven with fermentation function, ferment for about one and a half hours, and expand to twice the size before

6. Put it in a steamer, after the water boils, steam it over medium heat for about 20 minutes.

7. Because it is coated with edible oil, it is easy to release the mold

8. Let cool for a while and cut into pieces

Cola Chicken Wings

1. Wash the chicken wings, ginger and scallions, slice the ginger, break the scallions, fry the ginger and scallions in an oil pan;

2. Put the chicken wings into the pan, fry until the surface is slightly yellow, add two tablespoons of light soy sauce, stir fry for a while;

3. Pour the cola into the pot, after boiling, change to medium-low heat and simmer slowly;

4. After the chicken wings are simmered until soft, use high heat to dry up the soup.

Shredded Shiitake Mushroom Roots

Ingredients 150g shiitake mushroom root (that is, shiitake mushroom foot), 2 teaspoons light soy sauce, a pinch of salt, 1.5 teaspoon cumin powder (about 2g), 1 teaspoon chili powder, chopped coriander

Step 1. When making shiitake mushroom dishes, collect the shiitake mushroom roots, put them in a fresh-keeping bag and store them in the refrigerator.

2. Clean the sundries on the surface of the shiitake mushrooms with running water, cut off the hard stalks at the bottom, and then squeeze the shiitake mushrooms as dry as possible one by one with your hands.

3. Take a shiitake mushroom root and pat it loose with a knife.

4. Then tear it into small strips along the grain.

5. Process all the mushroom roots.

6. Sprinkle salt first and mix well; then add light soy sauce and mix well; then sprinkle chili powder and cumin powder and mix well.

7. Finally, add a little coriander and mix well.

8. Take a large plate that can be put into the microwave oven, and spread all the marinated mushroom roots evenly.

9. Put the plate into the microwave oven and take it out after about 3 minutes on high heat.

Hot and sour lotus root

Ingredients: 250g lotus root; 3 cloves of garlic; 1 small piece of ginger; 2 green onions; 3 red peppers; 1 tablespoon of peppercorns; 1 tablespoon of rice vinegar; appropriate amount of salt;

Method: Prepare 3 cloves of garlic, a small piece of ginger, 2 green onions, 250g of lotus root, 3 red peppers, 1 tablespoon of Chinese prickly ash, 1 tablespoon of rice vinegar, appropriate amount of salt, a pinch of sugar, and a teaspoon of sesame oil

Sliced ​​garlic and ginger

Cut the red pepper into strips with a hob, and the shallots into chopped green onions

Sliced ​​lotus root

Take the oil pan, add peppercorns, wait for slight smoke and aroma, remove the peppercorns, remember not to fry

Sauté garlic slices and ginger slices with oil at the bottom of the pan, add red pepper and sauté until fragrant

Stir-fry the lotus root strips, add white rice vinegar and salt, and fry for 1-2 minutes

Add sugar to enhance freshness, sprinkle sesame oil and chopped green onion, stir well and take out of the pan

Crispy Wontons

Ingredients: Pork tendon, fresh shrimp, wonton wrappers, small rapeseed, green onion, ginger, coriander, salt, light soy sauce, cooking wine, chicken essence, sesame oil, five-spice powder, cooked peanut oil.

Method: 1. Add five-spice powder, chicken essence, sesame oil, and light soy sauce to the tendon meat filling, marinate to taste, add chopped green onion, ginger, coriander powder, fresh shrimp with heads and shells removed, shrimp string, marinate with cooking wine and a little salt, and cut into small cubes Put in the minced meat, chop the vegetables and put them in the minced meat, pour in a little cooked peanut oil, stir evenly, add some salt, and marinate for a while.

2. Put an appropriate amount of meat filling into the wonton wrapper, fold it in half, and pinch the two corners.

3. Wet the drawer cloth and wring it dry, put the wrapped wontons on the drawer and steam for 15 minutes until cooked.

4. Put an appropriate amount of oil in the electric baking pan and fry the wontons until both sides are golden and the skin is crispy.

Braised Chicken Wings

Preparation of ingredients: chicken wings, cola, soy sauce, salt, onion, ginger, white sesame, lettuce

Method 1. Slice ginger, cut green onion into sections, wash chicken wings and control water for later use

2. Put the oil in the pan and wait until the oil temperature is 67% hot, add the ginger slices and scallion white section to sauté until fragrant, then add the chicken wings and fry on both sides until they are browned

3. Add cola and soy sauce, cover the pot and cook over medium heat. When the soup is left for one third, open the pot and add the remaining scallions to collect the juice over high heat.

4. Put on a plate and sprinkle some white sesame seeds and lettuce to decorate the plate

Corn Yam Lily

Ingredients: 250 grams of corn, 100 grams of carrot, 150 grams of yam, 15 grams of lily, 0.5 grams of chrysanthemum, 4 grams of ginger, appropriate amount of salt, appropriate amount of vegetable and fruit seasoning powder

practice:

1. Cut the corn, ginger and carrot into pieces respectively.

2. Put it in a pot and boil over high heat, turn to low heat and cook for 40 minutes.

3. Add yam cubes.

4. Add lily and cook for 30 minutes.

5. Add salt, vegetable and fruit powder, and chrysanthemum, turn off the heat and simmer for 10 minutes.

Stir-Fried Sea Intestines with Leeks

Ingredients: 500 grams of sea sausage, a little leek, appropriate amount of salt and chicken essence.

practice:

1. Remove the head and tail of the sea sausage, clean the internal organs, wash and cut into 3 to 4 cm long, like eyes.

2. Cut leeks into 3 to 4 cm long and set aside.

3. Put a little oil in the wok, the oil temperature is 80% hot, add the sea sausage and stir-fry until it is seven mature, add leeks, stir-fry on high heat, adjust the seasoning with refined salt and chicken essence, and then start the wok.

Shiitake Mushroom Meat Tofu Skin Roll

Ingredients: 1 pack of bean curd skin rolls, about 7 sheets, 1 box of sandwich minced meat, about 400 grams, 10 dried shiitake mushrooms, soaked in advance, 1 egg, 2 spoons of dry starch, water starch;

Method: 1. Add eggs, dry starch, appropriate amount of cooking wine, soy sauce, salt (not too much salt, will be added later) to minced meat, mix well, and stir vigorously in one direction. Dice the shiitake mushrooms and mix well with the meat filling. Tear apart the bean curd skin one by one, cut in two, roughly rectangular, wrap into spring rolls, and seal with a little water starch.

2. Pour a little oil in a flat non-stick pan, keep the medium-low heat, put the sealed side of the bean curd skin roll down first, then turn it over, and fry until both sides are golden brown.

3. Pour all the fried beancurd skin rolls back into the pot, add water to cover, add appropriate amount of dark soy sauce, salt, sugar, bring to a boil, open the lid of the pot, and collect the juice on high heat. When the soup is 1/3 left, sprinkle a little The chicken essence can be out of the pan when it is collected to 1/4. If you like 1/3 more juicy, you can take it out of the pan, and we all like a little dry. Don't be afraid that it will fall apart when cooking, because the fried rotten skin is not easy to rot

Lemon Pickled Shrimp

Method: 1. Slice lemons, slice ginger, cut green onions into sections, cut green and red peppers, lettuce, and carrots into evenly sized strips for later use

2. After boiling water in a cooking pot, turn off the fire. Add lemon slices, ginger slices, pickled peppers and pickled pepper juice, add appropriate amount of salt, sugar, and vinegar to taste, seal and soak until cool

3. Remove the heads, claws and threads of fresh shrimp, wash them well

4. Take another pot of water to boil, add sliced ​​ginger, scallions, cooking wine, add fresh shrimp and cook until it changes color completely, remove and immerse in ice water, remove and drain

5. Put green and red peppers, lettuce, carrot sticks, and shrimp into 2, seal and soak for half an hour.

Phnom Penh Cabbage

Ingredients: cabbage, dried red pepper, soy sauce, salt, vinegar, minced ginger, wet starch, sesame oil, vegetable oil, sugar

practice:

1. Wash and drain the Chinese cabbage, pat it with a knife, and cut into strips;

2. Dried red chili is torn into pieces;

3. Add vegetable oil to the frying pan, heat it to 70% heat, add the shredded dried chili, fry until slightly charred, add minced ginger and cabbage, fry the cabbage with a little more oil;

4. Stir-fry quickly on high heat, add vinegar, soy sauce, salt, and sugar and stir-fry until the cabbage is golden yellow, thicken with wet starch, pour sesame oil, turn over evenly and then take out of the pan.

Garlic Macaroni

Method 1. Wash and drain the macaroni, chop the garlic;

2. Put oil in a hot pan and sauté minced garlic until fragrant;

3. Put the macaroni under high heat and stir-fry constantly. If you can pick up the fire of the pot, it will taste better after a few stir-fries. It takes about 1 to 2 minutes to stir-fry.

Chicken Wings in Tomato Sauce

Ingredients: 6 chicken wings, 2 tomatoes, 2 spoons of tomato sauce, appropriate amount of minced garlic, 1 spoon of soy sauce, 1 spoon of sugar, 2 grams of salt

Method: 1. Wash the chicken wings and cut them in half. Peel the tomatoes and chop finely.

2. Put an appropriate amount of cooking oil in the pot, add chicken wings, and fry slowly until the color changes and the skin is slightly burnt. Pour in minced garlic and fry until fragrant.

3. Pour in the tomato cubes and stir-fry until the tomato juice becomes thick.

4. Add an appropriate amount of hot water, then add tomato paste, soy sauce, sugar, salt, and mix well. Cover the pot, bring to a boil and simmer for about 20 minutes. Open the lid to collect the juice.