More than 30 home-cooked dishes are recommended, simple and easy to make and fragrant in the whole house

I once saw an article that said: "At the moment of food, you can always think about it, or be greedy, observe before eating, think while eating, and simmer your body carefully. 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 in a bland way 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!

apple dessert

Material: 2 apples, half a bowl of flour, 1 egg, appropriate amount of cooking oil

practice

1. Crack eggs and mix well, add flour and a little water to make egg batter

2. Scrape off the outer skin of the apple, cut into multiple petals and remove the center seed part

3. Paste each apple petal

4. After the pot is hot, pour in 2 bowls of oil, and after it is heated to six or seven minutes, put the apples into the slow fry, remember to turn them frequently to prevent the scorch from falling off.

5. Fry until golden brown and take out. If you like the crunchy feeling, you can re-fry it for a second time.

Kung Pao Chicken

Ingredients Chicken breast, peanut kernels, sugar, soy sauce, water starch, peppercorns, minced ginger, minced garlic, green onions, cooking wine, oil, salt, dried peppers

Practice 1. Wash and dry the chicken breast, cut it into 1.5cm cubes, then add water starch and soy sauce, mix well, and marinate for 20 minutes. Wash the green onions and cut them into 1cm long pieces. Cut off both ends of the dried peppers and remove the seeds from the peppers.

2. In a small bowl, add water starch, soy sauce, salt, sugar and cooking wine, and mix well to make the seasoning sauce. Heat the oil in the wok over medium heat, when it is 30% hot, add the peanut kernels, turn to low heat and fry slowly until slightly colored, remove and drain the oil for later use.

3. Continue to heat the oil in the pot over medium heat. When it is 60% hot, put the marinated chicken in it, quickly slide it and fry it until it is scattered. After the oil is over for about half a minute, when the chicken is cooked, remove it and drain it. oil.

4. Leave the base oil in the pot. After heating, add the peppercorns and dried chili peppers, fry them with a small fire until fragrant, then add the shallots, minced ginger, minced garlic and diced chicken, stir-fry for a while, and finally add the gravy, After the soup has thickened, add the peanuts and stir-fry for a few minutes.

Fried Pork with Lotus Root and Fungus

Ingredients: one lotus root; 150 grams of pork; 100 grams of black fungus; onion; ginger; pickled pepper; salt; vinegar; sugar; water starch; cooking wine; thirteen incense; monosodium glutamate

Practice 1. Peel the lotus root, soak the fungus in cold water, wash it, and tear it into small florets. Piece of pork belly

2. Peel the pork belly, cut it into thin slices (it is best to freeze it and then cut it, you can slice thinner), use cooking wine, a little soy sauce, salt, thirteen incense, monosodium glutamate, water starch to taste, marinate for 10 to 10 in advance Minutes, play the role of taste, tender meat, remove fishy

3. Cut the lotus root into thin slices. If the cut lotus root is not fried immediately, it is best to soak it in water to prevent it from oxidizing and turning black.

4. Pour a little oil into the pot. After the oil is hot, put the ginger slices, shallots, and pickled peppers in it and stir until fragrant.

5. Pour in the delicious meat slices, stir fry until the meat turns white, and then fry for 5 or 6 times.

6. Put in the lotus root slices, two spoons of vinegar, one spoon of sugar, half a spoon of salt, stir fry quickly and evenly

7. When frying, if it feels a little dry, you can pour a little water into it

8. Add black fungus, continue to stir fry on high heat, and finally pour in the fried pork slices, stir fry for 4 or 5 times, and then serve on the plate

Chili Fried Pork

Ingredients: 1 piece of pork belly, 2 small peppers, 1 spoon of vegetable oil, 1 spoon of soy sauce, 1 spoon of cooking wine, 1 spoon of mature vinegar, appropriate amount of salt, appropriate amount of garlic slices.

practice:

1. Prepare the main ingredients for cooking, wash the small peppers, wash the pork belly with hot water, and scrape the four sides of the meat with a knife.

2. I like to eat chili, but I am still a little afraid of spicy, so I can dig out the chili seeds, so it is not too spicy. If you can eat chili and are not afraid of spicy, ignore this step.

3. Dig the chili meat and cut it into wide strips, because the pork belly we fry should be cut into slices. If it is fried shredded pork, the peppers have to be cut into shreds.

4. For pork belly, choose a place where the meat is relatively thin, cut into large pieces of meat, and the large pieces of meat are fragrant.

5. Use less vegetable oil for frying meat. When the oil is hot, the garlic flakes are ready to burst. Don't turn on the fire too much, stir fry on medium heat. The meat slices must be fried quickly, and the hot meat will not stick to the bottom of the pot. If the pan is not hot, the meat will stick to the bottom of the pan.

6. Fry the meat until there is no blood. At this time, pour the chopped peppers into the pot and stir-fry together.

7. Again, don't turn on the fire too much. This dish has almost no moisture. Stir fry on medium heat. In this step, you need to add vinegar and soy sauce to the dish, and stir fry with cooking wine.

8. The meat and vegetables have been soaked in the seasoning, and the vegetables can be out of the pot. At this time, you can add salt. To be healthy and eat less salt, you should add salt at the end, so that there is salt on the surface of the fried vegetables, but there is no salt in the dishes. Salt.

9. Add salt and stir-fry several times to let the salt melt. The cooked dishes taste better and can be served on a plate.

Braised Pork with Miso

To make (5 servings):

1. Refined pork belly (fat and lean meat is 1:1, with a sharp contrast between soft and chewy), 6 catties, put it on the wall of the hot pot and roast it to remove the hair on the epidermis. After cleaning, put it in the refrigerator for 7-8 hours . Take it out and let it melt slightly, then change the knife into 3 cm square pieces, put it in boiling water with onion and ginger and blanch for 5 minutes until the surface of the pig skin is mature, remove it and control it to dry.

2. Take 1 pressure cooker, put 2 jins of garlic seeds in the bottom of the pot, put on bamboo grates, and place the meat pieces skin up and around the pot wall closely. If there is a gap in the middle after arranging, put a Square iron box to fix the shape of the meat. Pour the secret sauce into the pot to submerge the meat pieces, put them on the clay pot, and bring to a boil without covering the high heat, continue to cook for 10 minutes until the meat pieces are colored, then cover the cover and turn to low heat and cook for 40 minutes until the soup is absorbed Turn off the heat when it is thick, and keep the meat in the pot with a lid.

3. Heat a stone pot when leaving the dish, put the pre-fried water pickles into the bottom of the pot, then take 600 grams of meat pieces and add the original juice to heat and put them on the water pickles.

Secret sauce production:

Guyue Longshan Huadiao Wine, Abalone Sauce, Meiji Xian, Rock Sugar, Donggu Soy Sauce, Oyster Sauce, Wanzi Soy Sauce, Light Soy Sauce, Peanut Sauce and mix well.

Making water pickles:

Rinse 1000 grams of pickled vegetables with running water to remove the salty taste, remove and squeeze out the water, pour in 500 grams of white vinegar and white sugar and soak them overnight, remove them, clean them, and then dry fry them in the pot (without adding oil) until the pickles have no moisture and take out .

Making key:

When cooking wine-flavored pork, pay attention to first open the lid and boil it on a high fire. This step is intended for coloring. If the lid is boiled, the color of the pork is easy to turn black and lose its luster. After the coloring is completed, change the heat to a low heat to collect the juice. At this time, fasten the lid of the pot to retain the aroma that emerges when the meat is roasted.

Crispy Pork Ribs

Practice: 1. Soak the ribs in water to remove blood and fishy smell;

2. After removing the blood from the ribs, add cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of pepper powder, 1 tablespoon of pepper powder, 1 tablespoon of salt, and 1 tablespoon of sugar to marinate for 2 hours;

3. Add water and starch in a ratio of 1:1.5, add an egg, stir into a paste, and pass the ribs in the batter;

4. Heat up the pot and heat the oil until it is 70% hot, then put the ribs along the side of the pot, and fry for 5 minutes on medium heat, then you can control the oil and remove it;

5. Sprinkle with chili powder and cumin powder and enjoy.

Pearl lotus root balls

Ingredients: pork stuffing, lotus root, glutinous rice, glutinous rice flour, minced ginger, salt, monosodium glutamate, cooking wine;

practice

1. Chop pork and ginger into minced meat for later use;

2. Soak the glutinous rice in water for 30 minutes; drain the yin rice for later use;

3. Peel the lotus root;

4. Rub the lotus root paste on the wiper;

5. Mix the pork stuffing, lotus root paste and glutinous rice flour evenly;

6. Add cooking wine, salt and monosodium glutamate and stir well;

7. Roll the lotus root paste into a ball;

8. Then roll it on the glutinous rice so that it is covered with rice grains;

9. Put the balls in the steamer and steam for 40 minutes on high heat;

Shredded King Oyster Mushrooms with Garlic Dried Stir-Fry

Ingredients: king oyster mushroom, garlic, dried chili, salt, chicken essence;

Practice 1. Tear into long strips along the texture of the king oyster mushroom, the thinner the better.

2. Heat the pot, do not put oil first, fry the shredded king oyster mushrooms in the pot over medium heat and remove the water.

3. Sauté until the shredded king oyster mushrooms become soft, put an appropriate amount of oil and fry slowly over low heat, being careful not to let the king oyster mushrooms stick to the pan.

4. Continue to sauté until the shredded king oyster mushrooms are light golden brown, add minced garlic and diced dried chili and stir fry.

5. When the shredded king oyster mushrooms turn golden brown, add a little salt and chicken essence to taste, and serve.

Cumin Spare Ribs

Prepare ingredients: 500 grams of small ribs, a piece of ginger, a piece of green onion, an appropriate amount of cumin, an appropriate amount of homemade spicy red oil, an appropriate amount of salt, a little black pepper, a little pepper powder, a little chili powder, a little light soy sauce, a little old soy sauce.

Production steps: 1. Prepare the raw materials, wash the ribs in advance and cut them into small pieces, add an appropriate amount of salt, put them in the refrigerator to marinate for a long time, cut the ginger into slices, cut the green onions into sections, put the ribs, green onions, and ginger into the pot, Add an appropriate amount of water, add a little cooking wine, turn to medium heat and cook for half an hour, skim off any foam in the soup in the middle, and remove the cooked ribs

2. Add an appropriate amount of light soy sauce, a little dark soy sauce, black pepper powder, pepper powder, chili powder, an appropriate amount of cumin, homemade spicy red oil, mix well, put it on a baking tray lined with tin foil, and put it in a preheated In the middle layer of the oven, fire up and down, 220 degrees, bake for 20 minutes, turn the ribs one by one in the middle, and the program is complete and you can take it out!

Stewed Tofu with Beef Large Intestine

Specific production method

Ingredients: 300g cooked beef intestines, 300g tofu, 15g oil, 1 teaspoon refined salt, 15g dried red pepper, 30g ginger, 1 teaspoon hemp pepper

1. Rinse the red peppers and cut them into oblique sections, and slice the ginger.

2. Remove the hard edge of the tofu and cut it into mahjong-sized tofu cubes.

3. Cut the beef intestines into large pieces and blanch them in water. Remove and set aside.

4. Pour oil into the frying pan. When the oil is hot, add dried peppers, ginger slices, and sesame peppers and stir-fry over low heat until fragrant and spicy.

5. Pour in the beef intestines and stir fry over high heat until it tastes good.

6. After frying, turn it into a casserole, pour enough water, bring to a boil over high heat, and simmer for 10 minutes on low heat. Add the tofu cubes, add salt, bring to a boil and simmer for 5 minutes.

Stuffed tofu

Practice 1. Peel the pork and cut into small pieces, deep-fried shrimp and cut into small pieces, mince the ginger, and chop them into minced meat together

2. Add salt, soy sauce, pepper, pepper powder, eggs and stir in one direction, finally add chopped green onion and stir well

3. Take a piece of oily tofu, poke a hole with chopsticks, and turn it around to make more space inside, and try to fill it with meat filling

4. Stuff all the oiled tofu in turn, put them on a plate, put in the oiled tofu after the water in the steamer boils, and steam for about 15 minutes on medium and low heat

5. Soak and wash the fungus and shiitake mushrooms in advance, keep the water used to soak the shiitake mushrooms for the last time, and wash a carrot.

6. Tear black fungus into small buds, cut mushrooms into small buds, and cut carrots into hob pieces

7. Add a little vegetable oil to the cast iron pan, just enough to moisten the bottom of the pan. When the temperature is 50%, stir fry the fungus, mushrooms and carrots. After the mushrooms are fragrant, add the water for soaking the mushrooms.

8. Put the steamed oil tofu, add salt, soy sauce, sugar and garlic. If the water is low, add a little boiling water, just cover half of the vegetable. After the high heat boils, turn to low heat and simmer for about 10 minutes, open in the middle Flip evenly, sprinkle white pepper powder before serving, thin and thicken

Taro Toast

Ingredients: Toast, mashed taro, meat floss, butter

Method: 1. Put butter in a frying pan, melt it, add toast slices, and fry on low heat until golden brown.

2. Spread the taro paste evenly on the two slices, coat the middle part thickly, cover with a layer of meat floss, cover with another slice, and cut from the middle.

Stir-fried Amaranth

-Materials-300g of amaranth, dried chili, appropriate amount of ginger, light soy sauce, oil, salt, appropriate amount of vegetable and fruit powder

-Practice-1. Remove the roots and wash the amaranth; cut the dried red pepper into sections and chop the ginger

2. Heat oil in a hot pan, add dried chili and minced ginger and stir fragrant

3. Add the amaranth and stir fry for a few times

4. Add the right amount of soy sauce, salt, fruit and vegetable powder and stir fry evenly

Thin pickled mustard greens

-Ingredients-2 mustard greens, 3 spiced millets, rapeseed oil, minced ginger, appropriate amount of salt, 1 spoon of fresh soy sauce, half spoon of fresh vegetable powder

-Practice-1. Wash the fresh mustard, hang it in a ventilated place, and dry the surface moisture.

2. The surface of the dried mustard greens will be slightly whitish.

3. Chop the mustard greens.

4. Heat the pot, add chopped mustard greens, spread out and fry (medium heat).

5. Stir fry until the mustard greens evaporate, add a tablespoon of salt and stir fry evenly.

6. Put the chopped mustard greens into a bowl and cover with two mustard greens.

7. After one day of thin marinating, chop the spicy millet and minced ginger, and prepare to fry the mustard greens.

8. Heat the pot, pour in the rapeseed oil and heat it up, add in the chili and minced ginger and stir fry until fragrant.

9. Pour in the thinly marinated mustard greens and stir fry evenly, season with fresh soy sauce and fresh vegetable powder.

10. Stir fry evenly and serve.

Vegetarian Fried Chrysanthemum

-Ingredients- Chrysanthemum, Ginger, Vegetarian Oyster Sauce, Salt, Vegetable and Fruit Seasoning Powder, Dried Chili, Edible Oil

-Step-1. Cut the chrysanthemum, open the leaves and stems of the chrysanthemum, chop the ginger,

2. Put oil in the pot, add ginger and dried chili to fry

3. Add the stems of chrysanthemum and stir fry

4. Drizzle in vegetarian oyster sauce and stir fry

5. When the stems are about to break, add the leaves of chrysanthemum, stir fry, add salt, vegetable and fruit powder, turn off the heat when the leaves are partially mature, and drain

Steamed Loofah with Garlic

Raw materials: loofah, garlic, peanut oil, soy sauce king.

practice:

1. Peel the loofah, cut it into pieces, and place them on a plate piece by piece. Peel off the garlic skin and chop it into minced garlic.

2. Set up a steamer, put the dish with the loofah into the steamer, and steam for about 3-5 minutes.

3. Heat the pan, put a spoonful of peanut oil in it, wait until the oil is hot and it starts to smoke a little, put the minced garlic in it, and slowly burst it with a small fire, when the minced garlic turns yellow, pour the prepared soy sauce king down, Drizzle the minced garlic soy sauce on the loofah.

Sauce-flavored tea tree mushroom

Practice 1. Wash the tea tree mushrooms well, drain and control dry

2. Sliced ​​ginger, sliced ​​garlic, sliced ​​green and red peppers, thinly sliced ​​pork belly

3. Heat the wok and pour in a little oil, heat it for 50%, add the pork belly and stir until it turns yellow

4. Pull the cooked pork belly aside, add ginger and garlic to fry until fragrant

5. Add in the tea tree mushroom and stir fry for 3 to 5 minutes

6. Add half a spoon of bean paste and stir fry evenly

7. Simmer on medium heat for a few minutes, and turn over once in the middle (the tea tree mushrooms will produce water after frying, so there is no need to add additional water)

8. Then turn to high heat, add green pepper and stir fry evenly

9. Add a little soy sauce to color, a little sugar to make it fresh, turn off the heat and turn off the heat

Green Mustard with Broccoli

Ingredients: Broccoli, Mustard Paste, Camel Soy Sauce, Mature Vinegar, Vegetable and Fruit Seasoning Powder

Steps: 1. Rinse the broccoli, break it into small florets, then add a teaspoon of salt to the boiled water in the pot, blanch the broccoli, remove it, rinse it with cold water, and remove it.

2. Squeeze the mustard paste into the bowl about 1cm, pour in 1:1 soy sauce and vinegar, stir evenly in one direction with chopsticks, and then add a small amount of vegetable and fruit powder and continue to stir.

3. The blanched broccoli can be eaten directly with the prepared seasoning.

Three-color fried pork

Ingredients: 1 onion, 150 grams of lean meat, 1 red beauty pepper, 1 green pepper; accessories: 1 spring onion, appropriate amount of starch, 1 teaspoon sugar, 1 teaspoon vinegar, 1 teaspoon soy sauce, 2 garlic petals, 2 slices of ginger, appropriate amount of cooking wine, a little salt, 2 teaspoons of bean paste, appropriate amount of vegetable oil

1. Wash the onion and cut into cubes

2. Wash the lean meat, cut it into cubes, pour in starch, cooking wine, and salt and marinate for ten minutes

3. Wash the red and green peppers, cut into two sides, remove the pepper seeds and cut into cubes

4. Wash the onion and cut it into small pieces; peel the garlic and chop it into minced garlic; mince the ginger

5. Take out a bowl, add salt, sugar, vinegar, soy sauce, starch and stir well to make a sauce

6. Pour a small amount of oil into the pot. After the oil is hot, pour in the bean paste, minced ginger, minced garlic, and scallions, stir-fry until fragrant, then pour the marinated meat into the pot and stir-fry.

7. Then put the green peppers, red beauty peppers, and diced onions into the pot, turn on the fire, and stir fry quickly

8. Finally, pour in the prepared sauce, stir fry for a few times, and then you can get out of the pot

Lamb kebab

Preparation ingredients: lamb, onion, cumin powder, chili powder, sugar, chili powder, milk, white sesame

1. Soak bamboo skewers in water to prevent scorching when baking. Preheat the oven to 200 degrees, cut the lamb into small pieces, chop the onion, put the lamb in a bowl, add the onion and milk, marinate for 15 minutes, add salt, sugar, 1 tsp cumin powder, chili powder, 1 teaspoon of white sesame seeds and stir well.

2 Skewer the lamb into skewers. Brush with oil, sprinkle with the remaining cumin powder and white sesame seeds, bake in the oven for about 7 minutes, take out and turn over and bake for another 5 minutes.

Steamed Pork with Melon Boat Flour

Main ingredient: 500 grams of pork belly

Accessories: 300 grams of pumpkin

Seasoning: 200 grams of steamed rice noodles, 20 grams of hoisin sauce, 10 grams of pork ribs sauce, 20 grams of red oil, 5 grams of glutinous rice, 2 grams of salt, 5 grams of monosodium glutamate, 3 grams of chicken essence, 100 grams of flour, 0.1 grams of yeast, 0.1 grams of baking powder gram

Production Method:

1. Remove the net residual hair and wash the pork belly, cut into 8cm long and 3cm wide slices, combine rice noodles, hoisin sauce, sparerib sauce, red oil, glutinous rice, salt, monosodium glutamate, chicken essence into blanks, set a bowl and steam for 3 hours until the meat is cooked Baba soft.

2. Flour, yeast and baking powder are made into lotus leaf cake.

3. De-seed the pumpkin and cut it into a boat shape, steam it for half an hour, place the steamed pork on the steamed pumpkin, add the shallots, drizzle with hot oil, and place the lotus leaf cake.

konjac shredded salad

Specific production method

1. Prepare the food. A box of shredded konjac, shredded cucumber for later use, soaked fungus and shredded for later use, minced garlic, cut into small red peppers, and cut into sections of coriander for later use.

2. Spread the sliced ​​cucumbers on a plate for later use.

3. Put an appropriate amount of water in the pot and boil it, put the fungus shreds into the pot, blanch and remove the water for later use.

4. Put the shredded fungus on top of the shredded cucumber on the plate.

5. Add an appropriate amount of cold water to the pot, then pour in the konjac shreds, and add a teaspoon of salt. After the fire boils, turn to medium heat and cook for another five minutes, remove the water and set aside.

6. Put the shredded konjac on top of the shredded fungus in the plate.

7. Put minced garlic and red pepper into a small bowl, add salt, chicken essence, vinegar, light soy sauce, and sesame oil, stir well, and let stand for about ten minutes.

8. When eating, pour the bowl juice on the konjac shreds, and then sprinkle with coriander.

cumin potatoes

Preparation ingredients: potatoes, coriander, cooking oil, salt, chili noodles, cumin

Production steps: 1. Wash the potatoes, peel them and cut them into small cubes.

2. Set the pot on fire and heat some oil.

3. Add diced potatoes and fry until softened.

4. Add salt, cumin, chili noodles, stir fry evenly,

5. Sprinkle with coriander.

steamed vegetables

Materials: Raw materials: base material (30 grams of green tomatoes, 50 grams of pepper and potato flour each); 50 grams each of purple eggplant, old tofu, beans, and corn, 20 grams of pumpkin, and 5 grams of water fungus.

Seasoning: A ingredient (20 grams of Maggi small stir-fry sauce, 15 grams of Maggi fresh hot sauce, 3 grams of chicken juice, 30 grams of water, 10 grams of chopped wild pepper) 80 grams, 500 grams of salad oil (about 30 grams).

Production: 1. Mix ingredient A thoroughly, put it on the cage and warm it up.

2. Cut the green tomatoes in the base material into 0.3 cm thick slices; cut sharp peppers into 0.4 cm thick oblique slices; soak the potato flour in cold water to soften, and cut into 15 cm long sections; mix the above ingredients well, put them on a plate and put them on the bottom .

3. Cut the beans, purple eggplant, old tofu, pumpkin, and corn into sections 1.5 cm wide and 6 cm long, deep-fry them in a 60% hot oil, and then assemble them into a round shape. Put it into a plate; remove the roots of the fungus with water, cover it on the top of the raw material, steam it in a basket for 8 minutes, and pour in the A ingredient.

milk porridge

Half a catty of milk / 100 grams of japonica rice

Practice: Wash the japonica rice, put it into a pot and pour water, after it boils on high heat, simmer until it is six mature, add milk, and continue to cook until it becomes porridge. (You can add oats, taro, etc.)

Beef Casserole with Peanuts and Chestnuts

Practice: 1. Prepare chestnuts and peanuts.

2. Divide the five-spice cooked beef into small pieces.

3. Pour the beef into the electric pressure cooker.

4. Pour the chestnuts and peanuts into the pot.

5. Add beef stock.

6. Turn on the power, prepare the foot soup, and boil the soup.

7. Cover, adjust the time, and keep the pressure for 35 minutes.

8. Cook the marinated chestnuts and peanuts and beef, season well.

9. Put the chestnut and peanut beef into the casserole, boil and serve hot.

Phnom Penh Cabbage

Ingredients: Chinese 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 it into strips;

2, dry red pepper torn into pieces;

3. Add vegetable oil to the wok, heat it to 70%, add the shredded dried peppers, fry until slightly burnt, add minced ginger and cabbage, and fry the cabbage with a slightly larger oil;

4. Stir fry quickly, add vinegar, soy sauce, salt, sugar and stir fry until the cabbage is golden brown, thicken with wet starch, drizzle with sesame oil, flip it evenly and serve.

Fried Rice with Scallion Oil and Egg

Ingredients: 1 bowl of rice, 2 eggs, 1/2 carrot, 1 tsp salt, 3 shallots, 2 tbsp vegetable oil

practice:

1. Part of the onion is cut into sections, part of it is minced, the carrot is cut into small pieces, and the eggs are beaten into egg liquid;

2. Heat the oil in the pot, add the shallots, boil the shallot oil, remove the shallots, and add the carrots;

3. Stir fry until carrots are broken, add rice and stir fry;

4. Pour in the egg liquid, stir fry evenly, put the rice evenly coated with the egg liquid, add salt, and sprinkle chopped green onion before serving.

Stir-fried Enoki Mushrooms

Material: 200g Flammulina velutipes, a small piece of cucumber, a small piece of carrot, vegetable oil, salt, vegetable and fruit powder

Practice: 1. Remove the roots and wash the enoki mushrooms, cut the cucumbers and carrots into shreds

2. Pour a proper amount of oil into the pot and heat it up, add the carrots and fry until the color changes and becomes soft

3. Add in enoki mushrooms and shredded cucumber and stir-fry until enoki mushrooms become soft

4. Add the right amount of salt and vegetable and fruit powder and stir fry evenly

Stuffed Tofu in Tomato Sauce

Ingredients: tofu, mushrooms, shrimps, carrots, tomatoes, tomato sauce, oil, salt, extremely fresh, oyster sauce, cooking wine, starch, sugar

practice

1. Wash the mushrooms and cut them into small pieces, wash the carrots and cut them into small pieces, and wash the tomatoes and cut them into small pieces.

2. Cut the tofu into rectangles, and use a small spoon to scoop out the excess tofu from the middle.

3. Wash the fresh shrimp, add a little salt, put in, add white pepper powder, cooking wine and dry starch, grab it with your hands and marinate for 5 minutes.

4. Heat the oil in a hot pan. When the oil is 50% hot, add diced mushrooms, carrots, add oyster sauce, and fry until the mushrooms are soft.

5. Put the fried diced mushrooms and shrimp into the tofu box with a small spoon.

6. Put it in a steamer, boil it on high heat and steam for 4 minutes, then take it out.

7. Heat the oil in a hot pan. When the oil is 50% hot, pour in the tomatoes and stir-fry until soft, add sugar, salt, white pepper powder, the taste is very fresh, tomato sauce and stir well.

8. Add water and stir evenly. After the high heat boils, turn to medium heat. Slowly thicken the soup and pour it out of the pot. Pour the soup on the tofu.