29 recommended dishes, familiar tastes from home-cooked methods, every time I cook my family they say they are delicious
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!
Fish-flavored tofu
Ingredients: tofu, fungus, carrots, chives, tomato sauce
Practice: first cut the tofu into 2 cm square pieces, soak in light salt water for 10 minutes.
The fungus is soaked and shredded, the carrots are shredded, the shallots are minced, and the garlic is minced.
2 tablespoons of sugar, 1 tablespoon of vinegar, 2 tablespoons of tomato sauce, 2 tablespoons of water, and 1 tablespoon of soy sauce to make juice and set aside.
Remove the tofu from the brine and drain the water, heat the wok with oil, add minced garlic and saute until fragrant, add carrot fungus and stir fry until you hear the sound of fungus popping, add tofu and stir fry until golden brown.
Put the prepared sauce on a low fire, put a spoon of salt, turn off the fire when the sauce thickens, and put out the pot and put it on a plate and sprinkle with chives.
Scrambled Eggs with Broad Beans
Broad beans
Peel
Cut ginger and garlic as shown in the picture.
Mix 2 eggs evenly.
Put a little oil in the pan
Fry the eggs in the pan
Eggs out of the pot
Sauté ginger and garlic until fragrant.
Put the broad beans in the pot and stir fry evenly
Put salt, a little water and simmer for 1-2 minutes.
When the watercress is cooked, add sesame oil, chicken essence, and finally add eggs and stir fry evenly.
Spicy Crispy Chicken Gizzard
Ingredients: Chicken gizzard, coriander, ginger, garlic, onion, homemade sauce
Practice: 1. Wash the chicken gizzard, rub it with salt for a while, and then wash it with water; chop the coriander, slice the ginger, mince the garlic, and shred the onion.
Put water in the pot, add chicken gizzards, two pieces of ginger and a little cooking wine, cook on high heat for 15 minutes, remove and let cool and slice.
Put a little oil in the pot, heat it and pour it into the homemade sauce to fragrant. Pour into the chicken gizzards, add onion, cilantro, and mix well.
Homemade sauce: Mix salt, pepper powder, chili powder, minced garlic, minced ginger, soy sauce, vinegar, and a little sugar.
Spicy Chicken Feet
Ingredients: 2 pounds of chicken feet; 1 packet of marinade; 1 large handful of dried peppers; 1 handful of rock sugar; 3 tablespoons of soy sauce; 1 tablespoon of cooking wine; appropriate amount of salt
practice:
Remove the blood from the chicken feet in boiling water; then rinse with cold water and cut off the nails;
Prepare the seasoning package, then add water to the pot to cover the chicken feet, and add soy sauce to the lowering package; after it is boiled, cover the pot tightly and simmer over medium-low heat for 20-30 minutes, and finally collect the water.
Lotus Seed and Yam Porridge
Ingredients: lotus seeds 30g, yam 80g, japonica rice 50g;
Practice 1. Wash and peel the yam and cut into small cubes. lotus seeds to core;
Put washed japonica rice, lotus seeds and diced yam in the casserole, add enough water;
After the fire is boiled, turn to low heat and cook slowly to make porridge. (It needs to be stirred continuously during the period to prevent sticking to the bottom). When eating, you can add sugar and mix well.
Fried Pork with Fungus
Prepare all the ingredients, wash and set aside. (The fungus needs to be soaked in cold water in advance)
Cut the green and red peppers into thin strips, and cut the fungus, garlic and meat into small pieces. Mix the meat with a little soy sauce and marinate for 10 minutes.
Turn on the fire, heat the pan and then put the oil.
After the oil is hot, add the garlic slices and fry until it is slightly fragrant.
Add the marinated meat slices and stir fry until the meat slices change color.
Add green peppers and red peppers and stir-fry for a few times.
Add in the fungus and stir-fry, add salt and stir-fry until cooked.
Add oil and thirteen incense to stir fry evenly before taking the pot.
Pickled Squid
Ingredients: squid; pickled sauerkraut; green pepper; celery; pickled pepper; ginger; garlic; salt; sugar; soy sauce; cooking wine; rice vinegar;
Practice: 1. Peel off the outer membrane of the squid, wash it, and divide it into large pieces. Cut the flower knife diagonally, and then change the knife into small pieces.
Soak the pickled sauerkraut for 2 hours in advance, remove some of the salt, wash and cut into small pieces, fry in a dry pan to remove the water vapor.
Cut the pickled peppers into small pieces, mince the ginger and garlic, and cut the green peppers and celery into pieces. Set aside the fried sauerkraut.
Take a separate pot, add cold water to the pot and cook until the squid has just started to roll, and quickly remove the water in the pot when it is not boiling.
Heat the oil in a pan, fry minced ginger and garlic over low heat, add sauerkraut and pickled peppers and stir-fry until fragrant, add green peppers and celery, add a little salt and fry until the green peppers are slightly soft.
Add the boiled squid, cook a little cooking wine, add the soy sauce and stir fry evenly, and cook a little rice vinegar along the side of the pot.
Beef with Cilantro Sauce
practice:
After the beef tendon has been treated with the film on the surface, wash it, put it into a small pot, add all the ingredients, pour in a large bowl of water, boil it on high heat, keep it on high heat for 5 minutes, and skim off the scum on the water surface. Reduce to low heat and continue to cook for 30 minutes.
Cut the cooked beef into thin slices, chop the coriander into pieces, and smash the garlic cloves.
Mix beef, minced coriander and garlic cloves into a deep bowl, add soy sauce, oyster sauce, chili oil, sesame oil and other seasonings, mix well and let stand for 5 minutes.
Add hot oil to stimulate the aroma.
Pickle chicken legs
Ingredients: 500 grams of chicken feet, 100 grams of pickled peppers, 1 lemon, 1 prickly ash, 3 red peppers, 4 slices of ginger, 1 stalk onion
practice
Clean the chicken feet and cut the lemon into thin slices.
Put cold water in the pot, add chicken feet, onion, ginger, peppercorns, cover the pot and cook for 5 minutes on medium heat.
After boiling, remove the floating foam and cook for another 5 minutes.
Take out the chicken feet, rinse with water, chop the chicken feet into two sections, the tips of the feet can be removed or not.
Put the chicken feet, pickled peppers, lemon, and red peppers into a large bowl, marinate them first, and then pour in the pickled pepper water that has not covered the chicken feet.
Put it into a bottle, pour the pickled pepper water, cover the lid and seal it well, put it in the refrigerator for 2 days, and it can be opened and eaten after it tastes good.
Home-style steamed pork
Prepare high-quality pork belly to remove hair, peel potatoes, cut ginger and garlic into granules and set aside.
Cut the pork belly into thin slices of about 1 cm, and cut the potatoes into pieces, so put the ingredients into a pot, add an appropriate amount of Sichuan Pixian watercress, ginger and garlic, a little soy sauce, an appropriate amount of salt, an appropriate amount of rapeseed oil, and add some water. Stir well.
First spread the mixed meat on the bottom layer, and then put the potatoes on the meat.
Use a steamer and steam for about 70 minutes on high heat.
Sticky Rice Meatballs
Soak the glutinous rice in advance for at least two hours
Prepare the seasoning
Chop the shallots and put them in the stuffing, add the seasonings in turn and stir well
Control the water, and coat the meatballs with glutinous rice as shown in the picture.
After wrapping, put it evenly in the pot
Special Fried King
Main ingredients: 100 grams of garlic moss, 100 grams of dried fragrant, 100 grams of pork belly, 80 grams of celery stalks
seasoning:
5g minced garlic, 3g dried chili, 5g dark soy sauce, 20g jinlan ointment, 750g salad oil
practice:
Blanch the pork belly in boiling water, simmer for 15 minutes on low heat until it is seven mature, let it cool and cut into slices 0.2 cm thick and 3 cm square. Cut the garlic moss, dried fragrant, and celery stalks into 4 cm long sections that are equal to the thickness of the garlic moss.
Put the dried fragrant and pork belly into 70% hot oil and deep-fry for 1 minute on low heat until they are colored.
Leave 10 grams of base oil at the bottom of the pot, add garlic moss, celery stalks, minced garlic, and dried chili to fry until fragrant, then add dark soy sauce, colored dried fragrant dried meat, pork belly, and golden orchid ointment and stir-fry evenly.
Grilled Chili Beef
Main ingredients: 250 grams of roasted peppers, 100 grams of braised beef.
Ingredients: coriander, garlic, Thai pepper.
Seasoning: salt, monosodium glutamate, chicken essence, spicy girl, steamed fish soy sauce, sesame oil, Yipinxiang soy sauce.
Production: 1. Slice the braised beef, set aside too much oil.
Put oil in a hot wok, add garlic seeds and Thai peppers and stir-fry until fragrant, then add the cooked peppers into the wok and stir-fry.
Add Lamezi, Lamezi, salt, monosodium glutamate, chicken essence, steamed fish drum oil, first-grade fragrant soy sauce, then add spare beef, add 3 grams of water, and simmer for half a minute.
Pan-Fried Bacon Enoki Mushroom Rolls
Ingredients: bacon, enoki mushrooms, broccoli, barbecue sauce, toothpicks
practice:
Prepare all the ingredients. Use scissors to cut off the roots and soak the broccoli in water. Soak the broccoli for 20 minutes. Cut the bacon from the middle.
Take an appropriate amount of golden needle mushroom and roll up the bacon from the inside out
Secure with toothpicks
Make all the bacon rolls in sequence
I use an electric baking pan to fry it, and a pan is fine. There is no need to brush oil in the pan, because the bacon will come out of oil. After the pan is hot, add all the bacon rolls and cover with a lid.
After one side is colored, turn it over and cover it again. It is almost cooked when all colored
Both sides are colored, brush the sauce and fry for a minute, then you can cook
Put broccoli in the pot, pour in the right amount of barbecue sauce, stir fry evenly, and then serve
Put the broccoli in the middle of the plate
Braised Pork Ribs with Yam
Ingredients: 200 grams of yam, 400 grams of pork ribs, a little ginger slices, minced garlic, scallions, 3 grams of salt, 2 grams of chicken powder, 4 ml of light soy sauce, 10 grams of bean paste, appropriate amount of dark soy sauce, cooking wine, water starch, edible oil
Cut the peeled and washed yam into thick pieces, cut into strips, and then cut into cubes.
Cut the washed pork ribs into pieces.
Add 500ml of water to the pot, bring to a boil, pour in the ribs, cook for half a minute to remove the blood.
Remove the boiled ribs and set aside.
Heat the wok, pour in a proper amount of cooking oil, add minced garlic, ginger slices, and scallions, and burst out the fragrance.
Pour in the ribs and stir fry for a while.
Pour in a little cooking wine and stir well until the wine smells out.
Add soy sauce, bean paste, salt and chicken powder.
Add appropriate amount of water and mix well.
Add a little dark soy sauce, stir well and color.
Add the yam pieces and stir fry evenly.
Cover the pot and simmer on low heat for 20 minutes, until the ingredients in the pot are cooked and delicious.
Uncover the pot, pour in a little water starch, stir fry quickly to thicken.
Remove the pot and put the ingredients in the pot into a bowl.
Hao Cai Tou Xiang Dried
Material: 140 grams of soybean sprouts, 3 pieces of thin fragrant dried, 1 red pepper, 3 cloves of garlic. 1 1/2 tablespoons soy sauce, 1 teaspoon sugar.
practice:
Remove the roots of soybean sprouts, wash and drain. Cut the dried fragrant into long strips, de-seed the red pepper and cut into thin strips, and peel the garlic and cut into thick slices.
Cool oil in the pot, add dried tofu and garlic slices.
Stir fry over low heat until the dried tofu is fragrant and slightly hard.
Put in the bean sprouts.
Immediately add shredded red pepper, and 1 1/3 tablespoons of soy sauce and 1 teaspoon of sugar
Fry quickly over high heat, mix all the ingredients with chopsticks, and cook in about 1.5 minutes.
Pickled Frog
Materials: Frog, pickled peppers, pickled ginger, green onions, and parsley are ready.
practice
Wash and drain the frog, pickled ginger and pickled peppers, cut into pieces, and cut green onions and coriander into sections and prepare.
Put 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon Huadiao wine, and 1 tablespoon oil into the frog, and marinate for 10 minutes.
Heat the oil in the pot, saute the frog until fragrant.
Fry until the frog is slightly yellow.
In another pot, sauté the ginger, pickled peppers and scallions until fragrant.
Put the frog in. Pour in the pickled pepper water. Drizzle in the braised soy sauce.
Sprinkle sugar and salt, cover and simmer for a while.
Sprinkle with parsley. Just stir fry!
saliva fish
Ingredients: One silver carp, two tablespoons of starch, about half of fried peanut kernels, two tablespoons of cooked white sesame seeds, a small piece of old ginger, one garlic, five shallots, two tablespoons of tempeh, three tablespoons of cooking wine, Two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one or two red peppers, two tablespoons of pepper oil, appropriate amount of salt and monosodium glutamate, and one tablespoon of sesame oil.
practice:
Wash the fish into pieces, mix well with salt and cooking wine and marinate for a few minutes, add water and starch, mix well to taste, chop the fried peanut kernels into pieces, chop the tempeh, and mince the onion, garlic and ginger.
Heat the oil in the pot until it is 60% hot, pour in the tempeh, minced ginger and minced garlic and stir-fry until fragrant.
Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger and garlic tempeh, red pepper, pepper oil, sesame oil, and fried peanuts in a large bowl and mix well to make a sauce.
Put the oil on the pot and heat it to 40% heat, add the fish fillets and fry until cooked.
Remove and drain the oil and put it in a bowl.
Drizzle with sauce, then sprinkle with cooked sesame seeds and chopped green onion. Serve.
Mix well.
Braised lamb's blood with green onions
Material: green onion, sheep blood, dark soy sauce, light soy sauce, salt, pepper
practice:
Cut the sheep blood into pieces and put it into the pot;
Put water in a medium pot, cook until the water boils and turn off the heat, rinse the sheep's blood with cold water, and control the water;
Cut the green onion into large sections of about 7 cm, and then cut in half;
Put oil in the wok, after the oil is hot, add Chinese pepper, stir-fry the green onions, and cook until the green onions are slightly soft;
Pour in the sheep blood and stir fry for two or three minutes;
Put light and dark soy sauce according to your own taste. If you are afraid of sticking to the pan, you can add a little water;
Collect the juice, add salt, turn off the heat, stir fry with the residual heat, and place on a plate
Potato Roast Chicken
Ingredients: 700 grams of fresh chicken; 10 pickled peppers; 1 tablespoon of soy sauce; 2 green peppers; 2 tablespoons of rice wine; 6 garlic; 2 green garlic sprouts; 5 tablespoons of rapeseed oil; 1 tablespoon of rock sugar; granules; 2 teaspoons of pepper powder; 2 tablespoons of Pixian watercress; 3 large pieces of pickled ginger
practice:
Cut the pickled ginger and garlic into slightly thick slices, and cut pickled peppers, green peppers, and green garlic sprouts into sections. Cut potatoes into cubes and soak in water to remove starch. After the chicken is washed, cut it into pieces.
Heat the oil in the wok until the foam melts and slightly emits green smoke, let it cool, and then add rock sugar. Sauté over low heat until the rock sugar melts and forms a reddish-brown foam.
Immediately add chicken and stir well, add soaked ginger, rice wine, star anise and grass fruit, stir fry for 5 minutes over medium-low heat, until coloured.
Add half of the garlic slices, add bean paste and soy sauce and fry until fragrant. Put in the potato wedges. Pour water into the pot without the potatoes.
After boiling, cover and simmer over medium-low heat until potatoes can be pierced with chopsticks (about 8 minutes).
When there is still half of the juice in the pot, put the other half of the garlic slices, pickled peppers, green peppers, and green garlic stalks and cook for 2 minutes. Add the pepper powder, put the garlic leaves, stir well, and you're done
radish with hairtail
main ingredient
Hairtail: 1; radish: 1
Excipients
Oil: appropriate amount; cooking wine: appropriate amount; soy sauce: appropriate amount; dark soy sauce: appropriate amount; salt: appropriate amount; soy sauce: appropriate amount; pepper powder: appropriate amount; pepper: appropriate amount
Specific steps
first step
radish slices
second step
Squeeze the water out of the veggies and cut into small pieces.
third step
Separate the white and yolk of the three eggs, mix the yolk with the flour, add a small amount of water, and mix to form a batter.
the fourth step
The egg whites are whipped, and the tips can be pulled out.
the fifth step
Add chopped veggies to the beaten egg whites, stir, then add the egg yolk batter.
Step 6
Brush the bottom of the baking pan with oil, pour in the mixed vegetable batter, and bake at 165 degrees for 15 minutes.
Step 7
Just put in the ingredients.
Fried Fish Fillet with Lily Slippery
Ingredients: 100g fresh lily, 1 grass carp, 1 celery, 2 red peppers, 1 egg, appropriate amount of oil, 5g salt, 20g cooking wine, 10g starch, 5g pepper
step
Material preparation
Clean the grass carp and cut it with a knife
Slice the fish along the back.
4, both under the film
- Take a piece of fish body, with the skin facing down, and slice the fish into a razor blade, that is, the first knife does not cut it
6, the second knife cut off
7, into a butterfly shape with a blade.
Put a little salt 3 grams, cooking wine, egg white, pepper in the fish fillet
Starch
Keep grasping and pinching until all the fish fillets are covered, sticky and no water, marinate for 10 minutes.
Add a tablespoon of oil and mix well before adding it to the pot.
Break lily into slices by hand; slice celery; slice red pepper.
Boil the water in the pot and pour in the fish fillets. Boil in water for 2 to 3 minutes and drain.
Put oil in the pot and add celery
Stir fry red pepper and lily until the lily becomes transparent.
Add the fish fillets, add 2 grams of salt, and stir well.
Drenching starch
Stir well and serve.
Stir-fried pork tendon with tender bamboo shoots
Ingredients: 3 taels of pork tendon, 2 taels of tender bamboo shoots (shredded), a small half bowl of black fungus (shredded), 2 green peppers (shredded) appropriate amount of water starch, 2 tablespoons of cooking wine, appropriate amount of Pixian bean paste, sugar, vinegar 2 tablespoons each, 3 tablespoons oyster sauce, 3 tablespoons light soy sauce, some oil, a little chopped green onion, a little minced ginger, a little garlic, some chicken powder
practice
Cut the tendon into shreds, add cooking wine and water starch, stir well, and marinate for five minutes.
Put the minced green onion in a bowl, add soy sauce, vinegar, sugar and oyster sauce, mix well and set aside.
Heat the oil in a pan, pour in the shredded pork and stir-fry, wait for the color to change, then put it in a bowl for later use.
Restart the frying pan, pour in minced garlic, minced ginger, and Pixian bean paste and stir-fry until fragrant, then add shredded pork and stir-fry together.
Pour in green peppers, young bamboo shoots and fungus and stir-fry for a while.
Finally, add the sauce from step (2) and stir fry.
When the soup becomes slightly viscous, add chicken powder and stir fry quickly, then put it on a plate
saliva chicken
Ingredients: half three yellow chicken, appropriate amount of chives, appropriate amount of spicy peanuts, appropriate amount of cooked white sesame, appropriate amount of ginger, appropriate amount of garlic
Practice: 1. Blanch the three yellow chicken in water for later use.
Put the blanched three yellow chicken into the soup pot, pour in an appropriate amount of water. Then add 2 spoons of cooking wine, a few chives, a few slices of ginger, and a dozen peppercorns. Bring to a boil, then reduce to medium heat and cook for 20 minutes, then simmer for 5 minutes. (It is best not to open the cover during the whole process.)
Take out the chicken and put it in the ice water prepared in advance. (Shocking the chicken with ice water can make the chicken more elastic and taste better.
Chop the remaining chives, garlic, and peanuts for later use.
Start preparing the sauce. Pour an appropriate amount of oil into the pot, and when the oil is hot, put the peppercorns into the pot to burst into fragrance.
Pour Sichuan peppercorns with oil into a bowl with chili powder to make chili oil for later use. (The amount of chili and peppercorns can be put according to your own taste.)
Filter the chili oil and leave the red oil for later use.
Add 1 tablespoon of salt, 1/2 tablespoon of chicken essence, 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, and a little minced garlic into the chili oil in sequence, and stir well.
Chop the chicken into pieces and put them in a bowl.
Pour the sauce over the chicken, then sprinkle with chopped peanuts, white sesame seeds, chopped chives and serve.
Okra Scrambled Eggs
Materials: Okra; Egg; Salt;
practice:
After washing the okra, cut off the roots. Cut the okra into 1 cm thick segments. The beautiful five-pointed star is so beautiful! Prepare an egg.
Heat the pan, pour the oil, beat the eggs, and fry them into small pieces. Sheng out. Pour in a little more oil, add the okra, and fry for 2 minutes. Add the scrambled eggs, season with salt, stir well and serve.
Steamed Chicken with Mushrooms
Ingredients: 300g chicken wings, 120g fresh mushrooms, 100g soaked fungus, 200g ham, 1/2 tsp salt, 2 tsp soy sauce, 1/2 tsp cooking wine, 1/2 tsp pepper, 1/2 tsp sugar , 1/4 tsp monosodium glutamate, 2 tsp olive oil, 1 tbsp sesame oil, 2-3 slices ginger, 1 tbsp chopped green onion.
practice:
Wash the chicken wings, dry them, cut into two pieces. Wash and drain the shiitake mushrooms, cut into two horizontal slices (if the shiitake mushrooms are large and thick, you can slice 3-4 thick slices). Tear the soaked fungus into small buds.( All ingredients are about the same size)
Boil water in a pot, add the fungus and shiitake mushrooms, blanch for 3 minutes, remove and rinse with cold water, drain.
Put chicken wings, shiitake mushrooms and fungus into a large bowl, add salt, light soy sauce, cooking wine, pepper, sugar and monosodium glutamate, mix well, pour in olive oil, mix well and marinate for 30 minutes.
Cut the ham into 7mm thick slices, and cut each slice into four pieces.
Arrange all the ingredients in a deep bowl in the order of ''chicken wings-shiitake mushrooms-wood ear-ham slices-chicken wings'' (or arrange them at will).
After the steamer is boiled over high heat, put the bowl in and steam for about 13 minutes.
Take it out, sprinkle with chopped green onion, heat up sesame oil, pour it on the chopped green onion, and serve
Stir-fried pork liver with celery
Practice: 1. Wash the pig liver, cut it into small pieces 3 cm thick, blanch it in boiling water, add an appropriate amount of soy sauce, wine, cornstarch, sugar, ginger juice and other marinades, pickle and soak.
Wash the celery, cut it into 5-6 cm long sections, scald it with boiling water and then remove and drain the water.
Heat up the pot, add oil, heat it with high heat, stir-fry the pork liver, add the celery, add salt, pepper and ginger juice and stir-fry well.
Fried glutinous rice with preserved meat
Mix glutinous rice and regular rice together, wash well and soak for a while.
Add water and cook the rice cooker. (You don't need to add too much water, just soak the rice and the height is 1 cm)
Bacon, sausage, cut into small pieces for later use
Foam the mushrooms, cut them into strips, mince the shallots, wash the scallops and dried shrimps and drain the water
In a hot oil pan, sauté the bacon and sausage over low heat until fragrant
Then put the dried shrimps, dried scallops, diced mushrooms, and chopped shallots and stir-fry until fragrant
Add the cooked glutinous rice and fry over low heat until the rice grains are loose
Add an appropriate amount of fresh soy sauce, stir fry evenly (if the process of mixing rice is difficult, you can turn off the fire first, stir well and then turn on the fire)
Fried Snow Peas
Ingredients 180g snow peas; minced garlic; salt
practice
Pinch the head of the snow peas, remove the tendons, wash them for later use, boil the snow peas in boiling water, add light salt water and a small amount of oil to keep the snow peas crisp.
When the snow peas change color, take it out of the pan, and fry the minced garlic in a hot oil pan until fragrant
Quickly stir fry, sprinkle with salt, and cook