A selection of 35 dishes is recommended, the simple taste is delicious, and the family loves it

I once saw an article that wrote: "In front of food, you can always think about it, or you can be greedy, observe before eating, think while eating, simmer after tasting, eat naturally, chew quietly, gently Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and transparent ink fragrance feels the spicy, salty and sweet in the text, it is even more joy. Those who can eat will get a stomach-warming enjoyment; The eater finds a peace of mind." Tasting carefully, I have a deep feeling! 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 plain way finish every 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 the wonderful life every day!

Griddle Ribs

Ingredients: 500 grams of ribs, 1 bitter gourd, 2 potatoes, 1 eggplant, 0.5 onions, 1 bell pepper

Accessories: 300 grams of corn oil, 2 spoons of cooking wine, 1 spoon of pepper, 2 spoons of salt, 8 dried peppers, 1 spoon of Chinese prickly ash, 300 grams of dry pot bottom material

practice

1. Prepare the ingredients: Peel and slice the potatoes, peel off the onion and cut into pieces; wash the eggplant and cut into strips; wash the bitter gourd, remove the flesh and cut into strips; remove the stalks and seeds of the sweet pepper, wash and cut into pieces ;

2. Ask the store to cut the ribs into pieces and clean them; then mix them with cooking wine, pepper, and salt, and marinate them for a while;

3. Pour vegetable oil into the wok and heat it up; the amount of oil should be much more than usual when cooking;

4. Put in the spare ribs and deep-fry over medium-low heat until crispy on the outside and tender on the inside; remove the fried spareribs and drain the oil, then fry them again;

5. Then remove the ribs and drain the oil, put in potato chips and continue frying;

6. When the potatoes are fried to 8 minutes, add bitter gourd, eggplant, bell pepper and onion and continue to fry;

7. Leave the bottom oil in the pot, add dried chili, Chinese prickly ash, and dry pot bottom material to fry until fragrant;

8. Add ribs, potato cubes, bitter gourd, eggplant, bell pepper, and onion, and stir fry evenly;

9. Before taking out the pot, add salt, add the scallion white, and continue to stir fry evenly;

10. Turn off the heat and serve it out, sprinkle white sesame seeds, and the pork ribs in a dry pot are ready.

Fried Tomatoes with Mushrooms

Ingredients: 2 tomatoes, 250 grams of fresh mushrooms, appropriate amount of green onions.

Method: 1. Wash and dice the tomatoes, wash the fresh bacteria and set aside.

2. Put the oil in the hot pan, pour in the tomato and stir-fry after the oil is hot, stir fry the tomato juice, pour in the fresh mushrooms and stir-fry.

3. Add Xiaoxu rice wine and water and simmer.

4. After the vegetables are cooked, add an appropriate amount of salt and green onion and mix well.

Braised Eggplant with Soya Beans

Ingredients: 1 round eggplant, 2 soybeans, 3 spoons of dried yellow sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of sugar, 1 gram of salt, appropriate amount of water starch, appropriate amount of onion, ginger and garlic

practice:

1. Soak soybeans in advance, add salt and cook. Add appropriate amount of water to the soybean paste and let it out.

2. Cut the eggplant into hob pieces. Sprinkle 1 teaspoon of salt to marinate the water. This step can effectively prevent the eggplant from absorbing oil.

3. Put a little oil in the pan, stir-fry the marinated eggplant until soft and serve it out.

4. Put oil in the pot, heat the oil, add the onion, ginger and garlic and stir-fry until fragrant. Pour in the drained soybean paste. Then add soy sauce, oyster sauce, sugar, and stir fry over low heat.

5. Pour in the cooked soybeans and stir well. Pour in an appropriate amount of water starch to thicken. Pour in the eggplant and stir fry evenly.

Chicken Nuggets with Spring Bamboo Shoots in Sauce

1. Boil chicken nuggets in cold water to remove foam, remove and wash.

2. Peel and cut the yam into pieces and soak them in water, and blanch the spring bamboo shoots into pieces in boiling water.

3. Put some oil in the pot and stir-fry the chicken pieces, add cooking wine and vinegar.

4. Add dark soy sauce and light soy sauce.

5. Put salt and sugar.

6. Let go of the water and boil over high heat, then change to low heat.

7. When the chicken is crispy, add the yam and spring bamboo shoots.

8. Put the bean paste and stir-fry. 9. Finally collect the juice and sprinkle with chopped green onion.

Hakka Fried Yong Tau Foo

Method 1. Cut the tofu into large cubes and dig out small pits with a spoon.

2. Wash and mince the pork, add appropriate amount of salt, cooking wine, chicken essence and light soy sauce, then add an egg white, stir in the same direction until firm.

3. Use a spoon to fill the minced meat into the pit in the center of the tofu.

4. Heat oil in a pan and fry the tofu until six sides are golden. (It is better to fry the side with meat first)

5. Add appropriate amount of water, cover the pot and cook for a while.

6. Adjust the sauce: a spoonful of oyster sauce + half a spoonful of light soy sauce + appropriate amount of salt + appropriate amount of starch + two spoonfuls of water.

7. Pour the adjusted sauce into the tofu and collect the juice.

Stir-Fried Cabbage

1. Prepare the materials.

2. Tear large pieces of cabbage, soak in light salt water for 10 minutes. Wash and set aside.

3. Wash the cabbage and tear it into small pieces, dice the millet pepper, and chop the garlic into minced garlic.

4. Put the minced garlic and millet pepper in a hot pan with cold oil and sauté until fragrant.

5. Pour in the cabbage.

6. Stir-fry quickly on high heat until the cabbage is cooked, add salt, and take out of the pan.

Sautéed Squid with Celery

Ingredients: 200g fresh squid, 100g celery, 50 red bell peppers, 3 slices ginger, 2g salt, 5g sugar, 5ml lemon juice, 5ml cooking wine, 5ml sesame oil, 5g spicy tempeh

Method 1. Tear off the outer membrane of the squid, cut it with a flower knife, blanch it in boiling water until it curls, and remove it

2. Sliced ​​celery, blanch in boiling water until it becomes translucent, remove in cold water

3. Cut the red bell pepper into diamond-shaped pieces and put them together with squid and celery

4. Add ginger slices, salt, sugar, lemon juice, cooking wine, sesame oil, and spicy fermented soybeans and mix well.

Shrimp and Mega Sticks

Ingredients: eggplant, dried shrimp, scallions, cooking oil, chicken essence, Pixian bean paste

practice:

1. Remove the stalks of the eggplant and wash, cut into long strips. Mince the green onions. Soak the open ocean with cooking wine.

2. Steam the eggplant sticks in a pot (you can cook them with the rice when cooking).

3. Mix chopped green onion, Kaiyang and Pixian bean paste, and fry in a hot oil pan until fragrant.

4. Then pour in the steamed eggplant strips and stir fry evenly, finally sprinkle in the chicken stock and mix well.

Meat Fried Three Dings

Ingredients: chicken breast, potatoes, cucumbers, carrots, millet peppers, light soy sauce, dark soy sauce, oyster sauce, appropriate amount of salt, corn starch

Method: 1. After the potatoes are peeled and cut into small pieces, rinse them with clean water twice, so that when the starch is removed and stir-fried, they will not stick to the pan. Cucumbers and carrots are cut into pieces of the same size for later use.

2. Dice the chicken breast, then add 1 spoonful of starch, 1 spoonful of light soy sauce, 1 spoonful of oyster sauce, stir well and marinate for about 20 minutes.

3. Put oil in a hot pan, add twice as much oil as usual, pour in potatoes, stir-fry on medium heat for about 5 minutes, until the surface is golden and cooked, then remove. Then stir-fry the marinated chicken breast until it is almost mature and remove it.

4. In another pot, stir-fry the millet pepper for a while, pour in the fried chicken and potatoes, then pour in the diced cucumber and carrot, stir-fry for a while, add a spoonful of light soy sauce and dark soy sauce, appropriate amount of salt, Quickly stir-fry over high heat to get out of the pan.

Pork and Scallion Pot Stickers

Ingredients: minced pork, salt, soy sauce, cooking wine, white pepper, five-spice powder, minced green onion, minced ginger, sesame oil

Method: 1. Put minced green onion and ginger, salt and pepper, eggs, five-spice powder, soy sauce, cooking wine, and sesame oil into the meat stuffing, stir evenly, and beat with a little water to make it sticky;

2. Put an appropriate amount of meat stuffing into the dumpling skin, brush the edge of the dumpling skin with water, pinch the skins on both sides firmly, do not wrap them all;

3. Apply an appropriate amount of oil in the frying pan, put the pot stickers in a compact order, cover the pot and start frying;

4. After frying for 1 minute, add a small amount of water and cover tightly to continue frying. After frying for 2 minutes, add a small amount of water again. After two or three minutes, when the water is exhausted, use a spatula to scoop it out together.

Spicy Cabbage Fried Cake

Method 1. Shred pancakes and spicy cabbage, slice zucchini, crush garlic

2. Heat the oil in the pan, add some minced garlic to the pan, add the zucchini and stir fry evenly, then add spicy cabbage and continue to fry until the zucchini is soft

3. Add the shredded cake, pour in the dark soy sauce, stir fry evenly, pour in an appropriate amount of boiling water, and stir fry until the water is evenly absorbed

Cold Oyster Mushroom

Material: Pleurotus ostreatus 250g, red pepper, ginger, oil, vinegar, sesame, soy sauce

practice

1. Wash the oyster mushrooms. tear apart by hand

2. Boil the water, add a little salt, and cook the oyster mushrooms without cooking for too long.

3. Squeeze clean water.

4. Add chili, minced ginger, sesame, pour in the hot oil, then add a little soy sauce and vinegar, stir well

Stewed Pork Ribs with Loofah

Ingredients|: loofah ribs, tofu, garlic starch soup

practice:

1. Soak the tofu in water for a while, drain the water, and cut into pieces.

2. Sprinkle some starch on the tofu block and coat the surface.

3. Heat up a wok, pour in an appropriate amount of oil, heat it up, put the tofu cubes covered with fried powder neatly into the wok, and fry on medium heat for about 15 minutes.

4. Peel the garlic, peel and wash the loofah, and cut into pieces with a hob.

5. Take another oil pan, add garlic cloves to saute until fragrant, pour in the washed and drained pork ribs, and stir-fry for a while on high heat.

6. Stir-fry until the surface of the ribs is browned, add soy sauce and oyster sauce.

7. Pour in 2 bowls of water, add a small box of thick soup stew seasoning, mix well, and then add the fried tofu.

8. Cover the pot, bring to a boil over high heat, then adjust to medium heat and simmer until there is a little soup left, add salt, pour in loofah, bring to a boil over high heat and stir well.

Orange Yam

1. Prepare the ingredients.

2. Peel the yam and cut it into sections of about the same length, steam in a pot for about ten minutes.

3. Orange pulp.

4. Fry it into juice with a cooking machine, add a spoonful of honey and stir well.

5. Steam the honey orange juice for five minutes.

6. Pour the honey orange juice over the steamed yam, and the sweet and sour orange juice yam is ready.

Cordyceps Flower Tofu Soup

1. Prepare the required materials and wash them.

2. Slice lean pork, marinate with oil, salt, and light soy sauce for 15 minutes, wash and soak Cordyceps flowers for 15 minutes, cut tofu into small cubes, and chop green onion.

3. Fill the casserole with water and boil.

4. Pour a little oil into the casserole, pour in the marinated lean meat, and cook for 5 minutes.

5. Add the Cordyceps flowers and bring to a boil, cook on low heat for 10 minutes.

6. Pour in the tofu and simmer for 10 minutes.

7. After 10 minutes, add salt, turn off the heat, and the delicious soup is complete!

Braised Beef

Ingredients: beef, spicy bean paste, onion, ginger, wine, soy sauce, sugar, pepper, monosodium glutamate, star anise

practice:

1. Cut the beef into pieces, boil it in hot water and remove it.

2. Saute the onion and ginger in an oil pan until fragrant, then add the spicy bean paste.

3. Put in the beef cubes and stir fry and add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise. Finally, add water to soak the beef, and cook slowly over low heat until the juice is thick and the meat is crispy and fragrant.

Fried Crab Mushrooms

Ingredients: crab mushroom, red pepper, ginger, green pepper, garlic, salt, oyster sauce, soy sauce

practice:

1. Remove the stalks of the crab-flavored mushrooms, wash them, blanch them in a boiling water pot for about 10 seconds, remove them and drain them for later use;

2. Wash and cut green and red peppers; mince ginger; slice garlic;

3. Heat a pan with cold oil, add minced ginger and sliced ​​garlic and fry until fragrant, add crab-flavored mushrooms and stir-fry for about 2 minutes;

4. Add green and red pepper pieces and stir fry evenly, add appropriate amount of salt, light soy sauce, oyster sauce and stir fry evenly, then take out of the pan and put on a plate

Dry Fried Solefish

Method 1. Put the longli fish in a bowl

2. A spoonful of salt

3. A spoonful of chicken essence

4. A spoonful of cooking wine

5. A spoonful of light soy sauce

6. Add shredded green onion and shredded ginger

7. Stir well and marinate for two hours

8. A little fried fish fillet

9. Fry for two minutes and turn over

Spicy Tofu

Method 1. Prepare the ingredients, soak the tofu in light salt water for 10 minutes, so that the tofu can be firmer and the beany smell can be removed

2. Cut the tofu into pieces

3. Chopped green onion

4. Heat up the oil pan, stir-fry shallots

5. Add two bowls of water to the pot

6. Add soy sauce

7. Adding cooking wine can further remove the smell of tofu

8. Carefully put in the tofu cubes and bring to a boil over high heat. After the water boils, do not use a spatula to turn the tofu, you can gently shake the pot to avoid sticking

9. When the soup is reduced, add sugar

10. Add mushroom sauce

11. Add salt to taste

Fried Chicken Gizzards with Green Peppers

Ingredients: 200 grams of chicken gizzards, 1 green pepper, 3 garlic cloves, 1 small piece of ginger, 1 spoon of chopped pepper, a little soy sauce, a little cooking wine, a little salt, and an appropriate amount of cooking oil.

practice:

1. Prepare ingredients.

2. Clean the chicken gizzards and cut them into thin slices.

3. Wash the green peppers, remove seeds and cut into sections, mince ginger and garlic.

4. Then put the chicken gizzards in the pot and boil them until cooked, then remove them.

5. Put oil in a hot pan. After the oil is hot, add ginger and garlic to fry until fragrant, and then add chopped pepper and fry until fragrant.

6. Pour in the chicken gizzards and stir-fry over high heat.

7. Add light soy sauce and stir-fry cooking wine to taste.

8. Add green pepper pieces and stir fry, add a little salt and fry until the green peppers are broken, and the fried chicken gizzards with green peppers are ready.

Braised Pork with Preserved Vegetables

Ingredients: pork belly, preserved vegetables, oyster sauce, light soy sauce, dark soy sauce, fermented bean curd juice, sugar, raw flour, honey, chopped shallots or onions, minced ginger, salt, monosodium glutamate, cooking oil;

practice:

1. Put the whole piece of pork belly into the water and cook until it is 7~8 years old. Take out and drain, apply a layer of honey evenly, and marinate for 30 minutes;

2. Deep-fry the marinated pork belly in an oil pan until golden, remove and drain the oil, and let cool;

3. Make a sauce with oyster sauce, light soy sauce, dark soy sauce, fermented bean curd juice, sugar, chopped shallots, minced ginger, salt, and monosodium glutamate;

4. Cut the cooled pork belly into thin slices, arrange them neatly in a bowl, on the subcutaneous meat;

5. Cover the sliced ​​pork belly with preserved vegetables, pour over the sauce, and steam in a steamer for 1 hour;

6. After steaming, pour out part of the sauce in the bowl, add cornstarch, cook it into a thick shape, and use it as the final sauce;

7. Put the pork belly with plum vegetables in the bowl upside down on the plate, and pour over the sauce;

Fish Head Tofu Casserole

1. Today I use grass carp head, wash and cut one side, and flatten the fish head

2. Put an appropriate amount of oil in the pan, put the fish head into the frying pan after the oil is hot

3. Flip over and fry the other side

4. After frying, add appropriate amount of water and simmer over high heat

5. Cut the tofu into cubes, soak in salt water for a while and drain

6. When the fish head soup boils, pour the fish head soup into the casserole and continue to cook

7. After boiling, add tofu and stew together, add salt, a few drops of soy sauce to taste, and add appropriate amount of pepper

Shredded Garlic Sprouts

1. Finished picture

2. Wash the garlic sprouts.

3. Prepare millet pepper, ginger and garlic and dice.

4. Boil water in a pot, put the garlic sprouts and blanch for a minute or two until they become soft.

5. Immediately after blanching, rinse with cold water.

6. After draining the water, tear the garlic sprouts apart from the middle, one garlic sprout can be divided into four, thinner ones are better. If it is too long, it can be cut into two or three pieces.

7. Tear up the plate.

8. Put millet pepper, ginger and garlic, salt, soy sauce, oyster sauce, sesame oil, chicken essence, vinegar and sugar in the bowl to taste.

9. Pour the adjusted sauce on the garlic sprouts.

Garlic Choy Sum

1. Wash the cabbage and set aside

2. Mince the garlic and divide the cabbage into two

3. The oil is 60% hot, put minced garlic and sauté until fragrant

4. Put the cabbage into the pot, sprinkle with salt, and stir fry

5. Pay attention to the heat and time, do not fry the dishes too old, put the chicken essence out of the pan

Carrot and Corn Ribs Soup

1. Cut sweet corn

2. Dice carrots for later use

3. Chopped pork ribs

4. Put hot water in the pot, after the water boils, pour the ribs to remove the bloody floating skin

5. Sliced ​​ginger

6. Pork ribs taken out

7. Put the fished ribs in the casserole, pour an appropriate amount of water, enough for one time, do not add water in the middle, then add ginger, stewed ribs, cooking wine, appropriate amount of salt, and corn, boil on high heat, turn to low heat simmer for 1 hour

Fresh Mushrooms with Scallion Oil

Ingredients: 8 fresh mushrooms, a small piece of carrot, 2 green onions, 3 tablespoons of salad oil, 1/2 teaspoon of salt, a little sugar, 1/4 teaspoon of chicken essence;

practice

1. Wash the shiitake mushrooms, peel and slice the carrots, wash and cut the green onions into minced green onions; boil water in a pot, put a teaspoon of salt, pour in the shiitake mushrooms and carrot slices, blanch for one minute, remove and let cool;

2. Squeeze the cooled shiitake mushrooms to remove water by hand, tear each shiitake mushroom into four pieces; put carrot slices and torn shiitake mushrooms into a large bowl, put 1/2 teaspoon of salt, a little sugar, 1/4 teaspoon of chicken essence mix well;

3. Put the diced shallots into a small bowl, heat the pot, add three tablespoons of salad oil and burn until it smokes, then immediately pour in the diced shallots to stimulate the aroma; pour in the scallions, mix well and put on a plate

Fried Rice Noodles with Pickled Vegetables

1. Sliced ​​Pickles and Eggs

2. Soak rice noodles in water and drain

3. Garlic slices

4. Sliced ​​shallots

5. Heat the oil and sauté the garlic slices until fragrant, add pickles and stir fry, then add rice noodles and stir fry, finally add salt, soy sauce, chicken essence, green onions and stir fry evenly

Bitter Melon Omelette

1. Wash the bitter gourd, cut it in half, dig out the seeds, and cut the melon into thin slices.

2. Add salt (1/4 tsp) to the bitter gourd slices, mix well, and marinate for 10 minutes.

3. Squeeze the bitter gourd slices with your hands and squeeze out the water.

4. Add 2 eggs and beat, then add chicken essence and salt (1/4 tsp each) and mix thoroughly.

5. Heat up the pan, add vegetable oil to heat up, pour in the egg liquid, and spread the bitter gourd slices evenly with chopsticks.

6. Fry over low heat until the surface is slightly yellow and the egg liquid on the surface is coagulated, turn over and continue frying the other side over low heat. Fry until the surface is golden brown, and serve.

pot helmet

1. Prepare flour and angel yeast

2. Melt the yeast with 35-degree water (not hot)

3. Pour into the flour

4. Stir into lumps with chopsticks

5. Cover the basin with a lid and wait for proofing

6. Honeycomb shape after proofing

7. Sprinkle flour on the chopping board to make the dough soft

8. Form into round cakes

9. Dip your palms in water and sprinkle sesame seeds on the noodles

10. Heat the pan and brush oil into the noodles

11. Fry on medium and low heat until both sides turn yellow

golden chicken nuggets

1. Remove the bones and skin from the chicken legs, and chop them into fillings. Add 1 tablespoon cooking wine, 1 egg white, salt and stir.

2. Spread plastic wrap on a layer of frozen dumplings in the refrigerator, put the meat filling on top, spread evenly, cover with a layer of plastic wrap, and press the stuffing into a thin layer. Place in the refrigerator to freeze overnight.

3. Cut the frozen meat slices into small rectangular pieces.

4. Add the remaining egg yolk to a whole egg mixture and stir well. Grate the dry bread slices into fine powder. stand-by.

Cold preserved egg

1. Mince all ingredients and set aside.

2. Peel the preserved eggs and cut into pieces, put them on a plate.

3. Pour sesame oil into a bowl, add seasoning and mix well.

Steamed Tofu with Minced Meat

Ingredients: 1 piece of soft tofu, minced meat, appropriate amount of oil, salt, light soy sauce, cooking wine, cornstarch, chopped green onion

practice

1. Add a little cooking wine to minced meat, appropriate amount of raw powder, and marinate with soy sauce for a while. Rinse the tofu, cut into small pieces and put them in a deep plate, and chop the green onion.

2. Stir-fry the minced meat until fragrant, pour a tablespoon of broth (you can use boiled water instead if there is no broth), add an appropriate amount of salt and light soy sauce, and stir well. For heavy-duty friends, you can use an appropriate amount of Pixian bean paste.

3. Pour the fried minced meat and the soup on the tofu plate, steam in the pan for 10 minutes, and sprinkle chopped green onion on the pan.

Stir-fried pork slices 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 spices; monosodium glutamate

Method 1. Peel the lotus root, soak the fungus in cold water, wash them, and tear them into small flowers. A piece of pork belly

2. Peel the pork belly and cut it into thin slices (it is best to freeze it before cutting it, you can slice it thinner), marinate it with cooking wine, a little soy sauce, salt, thirteen spices, monosodium glutamate, and water starch for 10 minutes in advance Minutes to taste, tenderize meat and remove fishy smell

3. Cut the lotus root into thin slices. If the cut lotus root is not fried immediately, it is best to soak it in clean water, so as not to oxidize and turn black

4. Pour a little oil into the pot. After the oil is hot, throw ginger slices, green onions, and soaked peppers into it and stir to release the aroma.

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

6. Add lotus root slices, two spoonfuls of vinegar, one spoonful of sugar, half a spoonful of salt, stir fry quickly and evenly

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

8. Put in the black fungus, continue to stir-fry over high heat, and finally pour in the fried meat slices, stir-fry for 4 or 5 times and serve on a plate

Fried Edamame with Pork Belly

Ingredients: 100 grams of edamame, 70 grams of pork belly, 1 yellow pepper, 10 grams of black fungus, 3 red peppers, 4 grams of minced garlic

practice

1. Shredded cooked pork belly

2. Clean the edamame, put it in a boiling water pot and blanch it

3. Cook for 2 minutes, remove the bean curd and rinse with clean water

4. Prepare other ingredients

5. Pour oil into the hot pan, heat it up to 7 minutes, pour in the pork belly and stir fry

6. Add a spoonful of light soy sauce and half a spoonful of dark soy sauce, continue to stir fry

7. Add red pepper, mashed garlic, a spoonful of broth, simmer for a while, let the pork belly taste and color

8. Heat another pot for six minutes, add a few drops of oil, not too much oil, pour in edamame and stir-fry for 1 minute

9. Add colored peppers, black fungus, and salt and stir-fry to taste

10. Add shredded pork belly and stir fry for 1 minute, then turn off the heat

Fried Yuba with Celery

Ingredients: 200 grams of green vegetables, 80 grams of bean curd sticks, 1 ham sausage, appropriate amount of salt, appropriate amount of chicken essence, 1 spoon of light soy sauce, 1 spoon of oyster sauce, appropriate amount of oil, 1 clove of garlic, 1 section of green onion

practice:

1. Soak the yuba in advance until it becomes soft, wash the celery, and cut it into sections with an oblique knife for later use.

2. Slice green onion, slice garlic, and cut ham sausage into horseshoe-shaped thin slices.

3. Take the pot, pour an appropriate amount of oil into the pot, heat it, add chopped green onion and garlic cloves and fry until fragrant

4. Add the ham sausage and fry for half a minute.

5. Pour in the chopped celery and yuba and stir-fry for a while, add light soy sauce and oyster sauce, stir-fry well, add a little water and stir-fry quickly.

6. Add salt and chicken essence to season before serving, and serve immediately after taking out of the cooker.