39 simple recipes to share, delicious and healthy, prepare ingredients for your family to eat
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 plainly 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 let's cheer for a wonderful life every day!
Honey Sauce BBQ Pork Ribs
Ingredients: 400 grams of clean pork ribs, a teaspoon of brandy wine, 50 grams of honey barbecue sauce (or barbecue sauce), an appropriate amount of honey, a section of green onion, and three or four cloves of garlic.
practice:
Cut the ribs into about 8cm long, soak in water for two hours, drain and set aside. Smash the garlic, cut the shallots open, and cut into thick sections. Mix the shallots, garlic, brandy, and barbecue sauce to make the marinade.
Put the pork ribs into the marinade, mix well, so that each piece is evenly coated with a layer of marinade, cover and marinate in the refrigerator overnight.
The ribs marinated overnight are placed on the grill.
Put in the middle layer of the oven, and place the bottom layer on a baking tray, lined with tin foil to receive oil. Bake at 200 degrees for 20 minutes.
After 20 minutes, take out the ribs, slightly dilute the honey with the juice of the marinated ribs, brush the surface of the ribs and turn over, so that the bottom side is facing up, continue to bake for 5 minutes.
Take it out, brush with honey again, turn it upside down, bake for 5 minutes until slightly charred and the color is bright red
Shepherd's Purse Tofu Soup
Ingredients: Shepherd's purse, lactone tofu, shredded pork, starch, minced green onion and ginger, cooking wine, salt, sesame oil.
practice:
Wash the shepherd's purse and chop it up. Dip the shredded lactone tofu into boiling water to remove the beany smell. Add the minced green onion and ginger, cooking wine, salt and dry starch to the shredded pork, mix well, and marinate for 15 minutes.
Heat the double-handled pot, pour in the oil and heat it up, stir-fry the shredded pork until it changes color;
Stir fry the shepherd's purse at the end until the shepherd's purse changes color;
Add an appropriate amount of broth or water to boil;
Add shredded tofu, add an appropriate amount of salt, boil and thicken with starch with water;
Drizzle a few drops of sesame oil and serve.
Dry stir four seasons
Raw materials: 500 grams of green beans, dried chili, garlic, bell pepper, pepper, soy sauce. The finished product is smooth and bright, spicy and fragrant, is it tempting?
Practice: 1. Pinch off the sharp ends of the kidney beans and tear off the tendons;
Break apart 2 sections, wash and drain water;
Heat the oil in the fryer on high heat, and pour in the green beans when the heat in the oil rises;
Fry until the outer skin is slightly wrinkled, then remove and control the oil for use;
Leave 1 tablespoon of base oil in the pot, add minced garlic and saute until fragrant;
Add dry chili and pepper and fry quickly;
Pour in the fried green beans and bell peppers and stir-fry;
Pour in some soy sauce, stir-fry to taste;
Remove from the pot and serve on a plate.
Spicy Pepper Chicken
Main ingredients: chicken, pumpkin, lettuce, pepper, pepper
Accessories: Green onion, ginger, tempeh, spicy
Raw materials: 3 yellow chicken, 1 pumpkin, 200 grams of green bamboo shoots, 1 flower pepper, 100 grams of dry red pepper, 10 green onions, 5 segments, ginger slices
Seasoning: 4 tablespoons (60 grams) of tempeh chili sauce, 1 teaspoon (5 grams) sugar, 1 teaspoon (5 grams) salt, 500ml boiling water
practice:
After washing the peppers, soak them in water for 30 minutes, then pour out the water, and then pour in water and soak for 30 minutes.
Sanhuang chicken is gutted and washed, cut into small pieces and drained. Peel the pumpkin and cut it into small pieces. Peel the green bamboo shoots and cut them into small pieces. Slice the onion. Ginger slices.
Pour oil into the pot, when it is 70% hot, add onion and ginger to saute until fragrant, add chicken pieces and stir fry continuously with a shovel. After frying for about 5 minutes, add fresh peppers and dry red peppers and continue to stir fry 2 minutes.
Pour in the tempeh chili sauce, sugar and salt, stir evenly, pour in boiling water (the water is the same as the ingredients), cook on high heat for 5 minutes, pour in the pumpkin pieces and green bamboo shoots, stir well, continue to cook for 5 minutes, until the soup is slightly reduced Just dry.
Braised Eel
Cooking method: Braised Flavor Type: Homestyle
- Raw materials Main ingredients: eel
Seasoning accessories: green bamboo shoots, ginger, onion, garlic, Pixian bean paste, salt, sugar, monosodium glutamate, chicken essence, soy sauce, cooking wine, fresh soup, pepper, water starch, red oil.
Production steps
Rub the eel with salt, wash away the mucus, and chop it into 7~8cm long sections. Cut green bamboo shoots into 5cm long small note strips. Cut the ginger into large pieces, and cut the green onion into 6cm-long sections. The bean paste is finely chopped.
Put the garlic into the boiling water pot and set aside.
Put the pot on the fire, add oil to heat for 4~50%, deep fry the garlic and remove the skin, 6~70% heat the eel and pour out the oil.
Leave the bottom oil in the pot, add bean paste, ginger and spring onion, stir-fry until fragrant, mix with soup, add salt, sugar, monosodium glutamate, chicken essence, soy sauce, cooking wine, pepper to taste, eel, green bamboo shoots, garlic rake Taste, hook the second-rate, pour red oil and cook it into a dish.
Shiitake Mushroom Noodles
Material preparation: tear the broccoli into small pieces, blanch them until they are broken and set aside, cut the carrots into shreds, mince the garlic, and cut the crab mushrooms into the size you like.
Boil the water in the pot, put the noodles and cook, while cooking, use chopsticks to move them to avoid sticking. After cooking, remove them and soak them in cold boiling water for a while to cool them completely.
Heat oil in a pot, sauté minced garlic until fragrant, add crab mushrooms and stir-fry over high heat, add 1 teaspoon of light soy sauce, cook until fragrant, set aside.
Drain the soaked noodles, add 1 teaspoon of sesame oil, stir to loosen, then add 1 teaspoon of light soy sauce, half a teaspoon of balsamic vinegar and a small amount of sugar.
Pour in the sesame paste and mix well. Finally, put the mushrooms, broccoli, and shredded carrots.
Fried Beef Shredded with Onions
Ingredients: Beef, Onion, Sugar, Light Soy Sauce, Salt, Ginger
practice:
Shredded beef, shredded onion, shredded ginger
After the oil pan is hot, add shredded ginger, shredded beef and fry until half cooked, add shredded onion, stir fry for 1 minute
Add a small amount of sugar and soy sauce, and stir fry for another minute before serving
Pickled fish
Ingredients: pickled cabbage, garlic, ginger, Chinese prickly ash, dried chili peppers, the kind of fish fillet bought in the market, sugar, soy sauce, chicken essence
practice:
- Heat the oil, add garlic, ginger, Chinese prickly ash, dried chili and other raw materials and stir-fry for 1 minute, add pickled cabbage and stir-fry
After 2.3 minutes, put a little soy sauce, sugar and chicken essence, pour boiling water over the sauerkraut, take out the sauerkraut and put it in a bowl, put the fish fillet in the soup, turn off the heat when the water boils, and pour the soup and fish fillets into it in a bowl. (Reminder: Since the sauerkraut is already very salty, there is no need to add salt)
sour soup with beef
Ingredients: one cooked salted duck egg and one preserved egg, enoki mushroom, sliced fat beef purchased from the supermarket, salt, sugar, chicken essence, white vinegar
practice:
Peel and chop the salted duck eggs and preserved eggs, wash the enoki mushrooms
Bring the water to a boil, add chopped salted duck eggs and preserved eggs, add enoki mushrooms, add some salt, sugar, chicken essence, and white vinegar, and finally add the fat beef. After the water is boiled, put on a plate.
Pine Nut Corn
The right amount of corn kernels and 1 tablespoon of white sugar are used in the right amount of cooking oil ;
practice
1. Wash the corn kernels for convenience with water a little. Pour out the pine nuts.
2. After the frying pan is hot, pour a proper amount of cooking oil into it. Pour in the corn kernels.
3. Stir fry. Add a spoonful of white sugar.
- Continue to stir fry. Fry until the sugar melts. out of the pot.
Zongzi Crab
Ingredients Zongzi, hot oil, crab wine, water, salt, sugar
Practice 1. Fry the diced zongzi in a hot oil pan, after 2 or 3 minutes, put it up and set aside.
Wash the crab and cut it into pieces for later use.
Oil for frying zongzi pieces, fry crab pieces, and add rice wine.
Put in the dumplings, add the right amount of water and salt.
Add an appropriate amount of sugar, bring to a boil, and drain the water.
Cumin Fragrant Bonbons
Practice: 1. Take the inch-inch tendons and bones that grow on the hind legs of the pig, cut them into sections, put them into the spiced brine pot and marinate them, and then pick them up for later use.
Put the salad oil in the pot and heat it to 70% heat, put the marinated inch tendons into the pot, and fry them until golden brown.
Leave the bottom oil in the pot, put the fried inch tendons and bones in the pot, add the sea pepper noodles and cumin powder and stir well. Before starting the pot, sprinkle some chopped green onion and pour in the pepper oil and sesame oil. Serve.
tomato fried rice
Ingredients: tomatoes, leftover rice, chopped green onion, salt
practice:
Wash and chop tomatoes, chop green onions;
Heat oil in a hot pot, first add tomatoes and stir fry, fry the juice, add the leftover rice and stir fry;
Stir fry until there is no water, then add salt and stir to serve.
Fried vermicelli with fungus and green pepper
Practice 1. Soak dried vermicelli in warm water for 20 minutes, pick up and drain the water for later use.
Cut the green peppers in half, remove the seeds and stalks, and cut them into shreds; soak the black fungus and wash it, remove the roots and cut into shreds.
Put the oil in the wok. After the oil boils, add the green pepper shreds and black fungus shreds, stir-fry until fragrant.
Put the vermicelli in the pot, turn on the fire, fry quickly for two minutes, and sprinkle in the shrimp skin.
Add soy sauce and salt to taste, and it is ready to use.
Cola Chicken Wings
Practice: 1. Wash the chicken wings, ginger and green onion, slice the ginger, break the green onion, take out the oil pan, and saute the ginger and green onion until fragrant.
Put the chicken wings in the pot, fry until the surface is slightly yellow, add two tablespoons of soy sauce, stir fry for a while.
Pour the cola into the pot, bring to a boil and simmer slowly over medium-low heat.
After the chicken wings are simmered, remove the sauce over high heat.
red oil louver
Practice: 1. Wash the fresh beef louver and cut it into filaments, and put it on a plate for later use.
Chop the garlic, parsley and chives into small inch pieces.
Put 300 grams of water in the pot, bring to a boil over high heat, put the cut beef louver into boiling water and blanch, and quickly pour it into a colander to control the water for later use.
Heat up about 20 grams of oil in the pot, heat it on high heat, take a bowl, put the chili noodles in the bowl, and mix with cold oil to prevent the chili noodles from becoming mushy. Heat oil in a pan to make red oil.
Put a clean bowl into the garlic juice, add salt, monosodium glutamate, sugar, rice vinegar, pepper oil, sesame oil, boiled red oil, Laoganma tempeh, mix well and make a red oil juice.
Broccoli Fried Shrimp
Ingredients: 8 shrimps, 1 small broccoli, salt, garlic, soy sauce, starch
practice:
Wash the broccoli, soak it in light salt water for 30 minutes, remove the thick stems, and select into small florets; marinate the shrimp with soy sauce and starch; smash and chop the garlic.
Pour an appropriate amount of water into the pot, add a little salt after boiling, put in the broccoli, cook for a few minutes and then remove it.
Pour a little oil into the pot, add minced garlic and shrimps and stir-fry after the color changes, add broccoli and stir-fry evenly and serve.
Spicy Beef Sauce
Ingredients: 360g lean beef, 500g soybean paste, 25g minced garlic, 2 shallots, minced ginger, 200g hot pepper, 50g millet pepper, 40g sugar
practice:
Slice the lean beef first, then shred it, and finally cut it into small pieces;
Chop the pepper, chop the onion, ginger and garlic;
Heat the cooking oil in a pan. After the oil is hot, stir-fry the beef granules until it changes color;
Add chili, onion, ginger and garlic and stir fry together, then pour in the sauce, stir well and cook on low heat;
When the beef sauce becomes thick and bubbling, add sugar and stir well;
Pour the boiled sauce into a sterilized and dry container and seal it.
Dry pot yam
Practice: 1. Peel and slice the yam, and then put it in light salt water to prevent oxidation and blackening;
Cut the green and red peppers into rolling blades, cut the onions into thin strips, slice the green onions and ginger, and dice the garlic;
Put the pot on the fire, put a little oil, add the sliced pork belly, fry it and put it out for later use;
Pour a little oil into the wok, then add the dried red peppers and onion to fry until fragrant, then add the onion, ginger and garlic to fry together;
Then add sliced pork belly and bean paste and stir well together, then add drained yam and other seasonings and stir-fry for about five minutes to make the seasonings fully flavored;
Finally, add the green and red pepper flakes and stir-fry.
Chicken Popcorn
Ingredients: 350g chicken breast, 5g crushed black pepper, appropriate amount of salt, 40g starch, 15g fried chicken powder, 1 egg, 100g bread sugar
practice:
Wash the chicken breast, cut into small pieces, mix well with black pepper salt and cooking oil and marinate for 20 minutes;
Mix starch and fried chicken powder evenly for later use;
Beat the eggs for later use;
Coat chicken with starch, egg liquid and bread crumbs;
Heat the oil in a pan, add the chicken popcorn and fry it on medium heat, fry until the chicken popcorn is golden brown, then remove and control the oil.
Braised Yellow Beef with Sweet Potato Flour
Practice: 1. Rinse the sweet potato powder with water; blanch the beef tendon with water and cut it into thin slices;
Pour the vegetable oil into the pot, burn it to 70%, add the beef, stir fry, and add salt;
Add broth, sweet potato powder, and after 3 minutes, add soy sauce, monosodium glutamate, celery, red pepper, garlic seeds, and ginger.
Green Mango Fried Pork
Ingredients: green mango, tenderloin, ginger, green and red pepper, salt, soy sauce, starch, chicken essence, sesame oil, white pepper
practice:
Wash the green and red peppers and cut them into oblique pieces. Wash the green mangoes, peel and slice them, mince the ginger, and slice the tenderloin. Mix them evenly with soy sauce, starch, and white pepper powder. Add sesame oil and marinate for about 5 minutes.
Heat the oil in a hot wok for 70% of the heat, stir fry the meat slices, discoloration and remove them, leave the bottom oil at the bottom of the pot, add minced ginger, green and red peppers and stir fry until fragrant; add green mango and stir fry evenly, add meat slices, salt and soy sauce and stir fry Evenly, add chicken essence and stir fry evenly.
Eggplant
Practice: 1. First, remove the stalk of the eggplant, wash it, and cut it from the middle.
Boil the water in the steamer, put the eggplant on a plate, put it in the steamer, steam for about 10 minutes on high heat, take out the steamed eggplant and let it cool slightly.
While waiting for the eggplant to cool down, prepare the ingredients, cut the shallot into small pieces with an oblique knife, cut the coriander into small pieces, and mince the garlic.
After the eggplants are cooled, tear the eggplants into strips slightly thicker than chopsticks by hand, and put them in a larger container. The eggplant strips do not need to be torn too thinly, as they will not taste good.
Put the shallots on the eggplant strips, put the garlic on the shallots, add an appropriate amount of oil in the pot and heat it up, heat the oil until smoking, pour the hot oil on the minced garlic and chopped green onion, this can reduce some onions And the spicy taste of garlic can also stimulate the aroma of onion and garlic.
After pouring the oil, sprinkle the flowers on the coriander, pour in the steamed fish soy sauce, add the chili oil, and mix well.
Cabbage and Sesame Rolls
Ingredients: 2 pieces of Chinese cabbage leaves, 50 grams of green beans, 60 grams of carrots, 50 grams of mung bean sprouts, 3 coriander, a little salt, 1 tablespoon of sesame oil, 1 teaspoon of sesame paste, a little white pepper, 1 teaspoon of white sesame seeds
practice:
Blanch Chinese cabbage leaves in boiling water until soft, then drain and set aside.
Cut green beans and carrots into filaments; remove the head and tail of the mung bean sprouts, put them in boiling water and blanch them together, drain and set aside.
Mix all the seasonings evenly into a sauce for later use.
Take the Chinese cabbage processed in method 1 and spread it out, add an appropriate amount of the ingredients of method 2, and then add the sauce of method 3.
Roll the Chinese cabbage until it is firm, then cut it into two sections.
Pan-sized crucian carp
Main ingredients: 750 grams of crucian carp.
Ingredients: 50 grams of minced ginger, 30 grams of cumin powder, 50 grams of red pepper powder, 50 grams of chopped green onion, 50 grams of coriander.
seasoning:
3 grams of salt, 3 grams of chicken essence, 8 grams of soy sauce, 3 grams of soy sauce, and 10 grams of spice powder.
Make:
Remove the crucian carp and open the back, change the slanting knife, wash and set aside.
Marinate the washed crucian carp with minced ginger, salt, soy sauce, soy sauce, chopped green onion, and refrigerate for 24 hours.
Heat the oil in the pot to 50%, wash the crucian carp, and fry in the oil until golden brown.
Take it out and put it on the pan, sprinkle with chicken essence, cumin powder, spice powder, red pepper powder, pour hot oil, and sprinkle with parsley.
Broad Bean Mousse
Production: 1. Peel the kidney beans and steam them until cooked. Peel the broad beans and soak them in water. Add salt and sugar to make a puree. Crush the cashew nuts for later use.
Steam the old tofu thoroughly, press it into mud, add salt, and stir to form the filling.
Spread the mixed mud flat on the plastic wrap, wrap the old tofu filling, sprinkle with chopped cashew nuts, roll it into a roll, cut into sections, and serve on a plate for a little embellishment.
Sand Ginger Pork Knuckle
The pork trotters in this dish are crispy and crispy, with a strong sand ginger flavor. Make:
- Cut the fresh pig's trotters open, rinse them clean, add salt, ginger and spring onions to the basin, add an appropriate amount of water to submerge the pig's trotters, steam them in a cage for 40 minutes until cooked, take them out and let them cool, remove the bones, change the knife into pieces and put them on a plate . 2. Cut 10 grams of fresh ginger, 8 grams of garlic and 8 grams of dry shallots into pieces, add 2 grams of sugar, 15 ml of light soy sauce, 1 ml of peanut oil, and appropriate amount of coriander, salt to the bowl to make a sauce, pour over On the pork trotters, sprinkle with parsley at the end to garnish.
Steamed Pork Ribs with Garlic
Ingredients: big bone, garlic, salt, rice wine, pepper, chicken essence, peanut oil
practice
Marinate the big bones with salt and rice wine for one night. You can store them in the refrigerator at night and take them out in the morning.
Mince the garlic, add soy sauce, pepper, chicken essence, oil and mix it into a sauce.
Pour evenly on the big bone and put it into an electric pressure cooker.
Activate the ''bean/hoof tendon'' button, the longer the time, the softer the flesh will be.
Fried Beef with Garlic Moss
Ingredients: Half a catty of beef, half a catty of garlic moss, about 4g of salt, 1 tablespoon of soy sauce, 3 tablespoons of oil, 10 peppercorns
practice:
After washing the fresh beef, cook it in water for 15-20 minutes;
Slice the boiled beef after it cools down, and cut the garlic moss into about 5cm long and wash it;
After the pot is cleaned, pour in the oil, put the pepper in the pot and fry until fragrant, then add the beef and stir fry over a low heat;
When the beef is fried until slightly discolored on both sides, add the light soy sauce and stir fry quickly, then add the garlic moss and stir fry together for about 30 seconds, add salt and stir fry evenly before serving.
Egg Rice Cake
Ingredients: Eggs, Rice, Sugar
practice:
Crack eggs into a bowl, add sugar and mix well;
Pour the leftover rice into the egg mixture, and stir into a well-defined rice and egg mixture;
Brush a thin layer of oil on the pan, pour in the rice and egg mixture, and lay the bottom of the pan;
After frying the bottom until it is set, turn over and fry until cooked.
Fried pork chops with water chestnuts
Ingredients: water chestnut, pork tenderloin, peas (cooked), millet pepper, salt, cooking wine, soy sauce, starch
practice:
Cut the tenderloin into thin slices, add starch, soy sauce and cooking wine to marinate for ten minutes, peel the water chestnut, wash and slice.
The cooked peas are ready, and the millet peppers are cut into small circles.
Heat oil in a wok, add sliced meat and fry until discolored, add water chestnuts and peas and stir fry until broken.
Add millet pepper and salt and stir fry evenly.
Salad with Purple Cabbage
Materials: purple cabbage, refined salt, seasoning powder, white vinegar, coriander
practice:
Peel off the old skin of the purple cabbage and shred it.
Put the cut purple cabbage into a clean container, sprinkle a little salt, mix well and marinate for 10 minutes.
Take a clean small bowl, pour in a tablespoon of white vinegar, sprinkle with seasoning powder and stir well to make a soup.
Put the pickled purple cabbage in clean water, add the soup, and mix well with the coriander.
If you like spicy taste, you can pour another spoonful of chili oil. After mixing well, the sweet and sour taste will come out.
sour fungus
Practice 1. Soak dried fungus in cold water in advance and blanch in boiling water.
Cut the onion in half, soak in water for 5 minutes, then cut into shreds.
Shred green onion and ginger, cut coriander and dried chili into sections, set aside.
Put the fungus at the bottom of the bowl, then put the onion, and finally put the onion ginger, coriander, dried chili and white sesame seeds. When ready, add an appropriate amount of olive oil to the pot, and pour it into the bowl of step 4 when the oil temperature is 60% hot. , mix well.
Add salt, light soy sauce, sesame oil, and vinegar and mix well again, and you can put it on a plate.
Shredded Eggplant with Garlic
Ingredients: 5 long eggplants, 5 cloves of garlic, 2 millet peppers, a little green onion, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 2g sugar, 1g salt, 20ml cooking oil
Practice: 1. Prepare the ingredients, wash the eggplants and cut them into sections, put them in a steamer and steam them, take them out and let them cool (steam over high heat for about 10 minutes);
Chop the green onion, white and green separately, mince the garlic and chili;
2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 2g of sugar, and 1g of salt to make a sauce for later use;
Tear the cooled eggplant into shreds, the thinner the better;
Pour the sauce over the eggplant;
Heat oil in a pot, add peppers, minced garlic and scallions;
Stir fry until fragrant, and then pour it on the eggplant;
Sprinkle with green onions and you're done~ Mix well before eating.
Stir-fried Pork with Celery and Fungus
Ingredients 1 celery, 2 fungus, 1 small piece of pork, half a carrot, 1 green and red pepper, ginger, green onion, pepper, vinegar, salt, soy sauce, cooking wine each
practice
Cut celery, carrots, green and red peppers into shreds, soak the fungus into small pieces and set aside.
Wash and shred the pork, marinate with soy sauce and cooking wine.
When the oil in the pot is hot, pour in the shredded pork and stir-fry until white, add ginger and green onion and saute until fragrant.
After adding some cooking wine to taste, then pour in celery, fungus, carrot, red pepper, add some salt and stir fry.
Finally add pepper powder and vinegar and fry for a few times.
Pine Nut Toon
Ingredients: 50 grams of pine nuts, 500 grams of shiitake mushrooms, 100 grams of onion ginger oil, 5 grams of chicken oil, 4 grams each of salt and monosodium glutamate, 25 grams of sugar, 15 grams of wet starch, a little sugar color, and 250 grams of chicken soup.
practice:
Cut the big shiitake mushrooms in half, but do not cut the small ones.
Heat the onion and ginger oil with a frying spoon, fry the pine nuts until fragrant, add chicken broth, cooking wine, sugar and salt, use the sugar color to make the soup golden brown, add monosodium glutamate and shiitake mushrooms into the soup, and simmer for 15 minutes on low heat. Thicken with diluted wet starch, pour in chicken oil and serve.
Eggplant and Potato Stew
Material: eggplant, potato, pepper, pepper, soy sauce, salt, chicken essence
practice:
Wash the eggplants and potatoes, cut them into pieces, pour oil in a hot pan, add the eggplants and potatoes when the oil is hot and stir fry!
Put in the water that has not covered the eggplant and potatoes, add salt, soy sauce, pepper noodles, and simmer for about ten minutes.
Put in the peppers, stir fry, and you're done, you can cook!
Scrambled eggs with onions
Ingredients: 3 eggs, 400 grams of onion, 10 grams of soy sauce, 2 grams of chicken essence, 10 grams of oyster sauce, 2 grams of salt, 40 grams of peanut oil, 5 grams of sesame oil
practice
Peel and wash the onion, cut into even filaments for later use, smash the eggs into a bowl, add a little salt and stir well
Add a proper amount of peanut oil to the pot and heat it up, add the eggs and stir fry until cooked, then pour out and set aside
Take another pot, add peanut oil and heat it up, add onion oil and light soy sauce and stir-fry until fragrant
Add eggs, salt, chicken essence, drizzle in sesame oil and stir fry evenly, take out of the pot and put it on a plate
Spinach with Sesame
Ingredients : a handful of spinach, appropriate amount of sesame oil, appropriate amount of salt, and appropriate amount of white sesame seeds.
practice:
Boil water in the pot, cover the pot, after the water boils, add spinach and scald until cooked. After the spinach is scalded, put it into cold boiling water and let it cool down. Take it out from the cold boiling water and squeeze out the water.
Then cut the spinach into pieces, put them into a bowl after cutting, add a little sesame oil, add an appropriate amount of salt to taste, stir well, sprinkle with cooked white sesame seeds, and stir well. Pour into a bowl and compact, take a plate, turn the bowl upside down, and pour out the spinach.
Minced Pork Fried Green Peppers
Ingredients: 3 peppers, 200 grams of pork filling, 2 grams of salt, 3 tablespoons of oyster sauce, appropriate amount of cooking oil
practice:
Wash the peppers and cut them into small pieces; prepare the minced meat and chopped green onions.
Put cooking oil in the pot, heat it, add chopped green onion and stir-fry until fragrant, pour in the minced meat and stir fry evenly to force out the fat in the minced meat.
Pour in the chili sections and stir-fry evenly, add salt and oyster sauce and stir-fry until the chili becomes soft and the juice comes out.