A selection of 34 dishes is recommended, delicious and delicious, eat more and not greasy, just make a few dishes if you like+

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

Slimming Vegetarian Vegetables with Winter Gourd

Prepare ingredients: winter gourd, pepper, green onion, coriander, salt, water starch, soy sauce, and vinegar.

Practice steps: 1. Peel the wax gourd and cut it into small pieces, mince the onion, and mince the coriander;

2. Put oil in the pot. When the oil is hot, add Sichuan peppercorns and stir-fry until the peppers change color, remove them, add chopped green onions to the fried peppermint oil, stir-fry until fragrant, add winter melon and stir-fry until The surface becomes shriveled and slightly browned, add salt, soy sauce, add a small bowl of water, cover, turn to low heat, simmer until the winter melon becomes almost transparent, and cook in vinegar;

3. Add dry starch with water to make wet starch, pour it into the pot, tick a thin slice of winter melon and coat each piece of wax gourd with juice, sprinkle with minced coriander while it is hot, or add a few drops of sesame oil to eat.

Fried tofu

Ingredients: 1 piece of tofu, 30g red oil, 2g salt, 1 preserved egg, 30g coriander, 20g shallot, 15g light soy sauce, 1g monosodium glutamate, 2g sugar

practice:

1. Carefully take the tofu out of the box, cut into large pieces and put on a plate.

2. Diced preserved eggs and placed on the tofu.

3. Dice coriander and chives and sprinkle on the tofu.

4. Adjust the seasoning into juice and pour it on the tofu.

Loofah Egg Soup

Ingredients: 1 egg, 1 loofah, 1 teaspoon of salt, 800ml of water

practice

1. Peel the loofah and cut into pieces, pour water into the pot, and pour in the loofah pieces

2. Cover the pot and boil the water in the pot

3. After the water boils, pour in the beaten egg liquid, cook until the loofah becomes soft, add salt to taste (eat in summer, no oil, light)

Sauce burnt radish

Ingredients: 1 radish, pork belly, sliced ​​onion and ginger, steamed fish with soy sauce, soybean paste, salt

practice

1. Wash the white radish and cut it into a hob shape, and cut the pork belly into small pieces

2. Blanch the radishes first, then put them in the pot with cold water. After boiling the pot, add a little salt and remove the cold water for about three minutes.

3. Put a little oil in the pot and stir-fry the pork belly to get the aroma and oil, then add onion ginger, soybean paste, steamed fish and soy sauce

4. Add an appropriate amount of hot water to the pot, add the radish, and collect the juice on high heat for about 7 minutes.

Stewed Pork Ribs with Pickled Cabbage

Materials: Northeast sauerkraut, pork ribs (recommended to use backbone, with plenty of meat and nibbling head), ginger, aniseed, green onion, soy sauce, salt, chicken essence.

practice

1. Wash the spine and put it in a pot of cold water. After the water boils, skim off the blood to make the spine cleaner.

2. Add cold water to another pot, add the boiled backbone, at the same time add onion, ginger, aniseed and a little soy sauce. After the fire boils, turn to medium heat and continue to simmer for about an hour.

3. After the ribs are boiled, add a little salt, add sauerkraut and stew at the same time, simmer for 30 minutes on low heat, turn off the heat and add chicken essence and it's OK!

Dry Pot Baby Vegetables

Ingredients 2 pieces of spiced tofu; 180 grams of pork belly; 1 baby cabbage; 50 grams of fresh tea tree mushroom; 8 grams of dried shrimp; 10 dried red peppers; 1 green garlic; 10 peppercorns; 6 cloves of garlic; sliced ​​ginger 5 slices; 2 tsp salad oil; 1/2 tsp salt; 1 tbsp red oil bean paste; 1 tbsp light soy sauce; 1 1/2 tsp sugar; 1/4 tsp chicken essence; 1 tsp sesame oil

practice preparation

Cut the pork belly into thin slices, cut the tea tree mushroom into two sections, cut the dried tofu into strips, cut the outer layer of baby cabbage into two pieces, and cut the inner layer into small pieces. Soak the dried shrimps in cold water for 10 minutes, separate the white garlic from the garlic, and cut the green garlic into small pieces. Garlic cut into chunks, ginger thinly sliced

Put salt in the pot, heat the oil until the water boils, add baby vegetables and blanch for 1 minute and take out

Put the blanched baby vegetables in the mesh sieve and press lightly with your hands to drain the water

Heat 2 teaspoons of oil in the pot, add pork belly slices and stir-fry over low heat

Stir until the meat is cooked, add garlic and ginger slices and continue to stir-fry until the meat turns light yellow

Add dried shrimp and stir-fry until fragrant, add red oil bean paste and stir-fry red oil

Add dried tofu and tea tree mushroom and continue to stir-fry until cooked

Add garlic white, light soy sauce, sugar, chicken essence, sesame oil to taste

Finally, add the blanched baby vegetables and green garlic and stir fry evenly

Put the dry pan on the fire and add 1 tablespoon of oil, put the peppercorns in the cold oil, and fry the red peppers until they are fragrant

Then add the fried baby vegetables, etc., cover and simmer for 1 minute, then move to the dry boiler

Dried cauliflower

1. Cut the cauliflower into small pieces and wash them;

2. Put two dry peppers and saute until fragrant, and stir fry the cauliflower;

3. Add salt, soy sauce or oyster sauce and stir fry, add a small spoon of broth;

4. Add MSG and sesame oil out of the pan.

Fried crispy bones

Preparation of ingredients: pork ribs, star anise, ginger, garlic, cinnamon, white cardamom, bay leaves, garlic sprouts, thirteen spices, green onions, red pepper rings, salt, chicken essence, cooking wine, oyster sauce, thirteen spices, monosodium glutamate

Method: 1. After cleaning the crispy pork bones, put them in a boiling water pot and blanch them for a while, then remove them. After putting them into the pressure cooker, add sliced ​​ginger, star anise, cinnamon, white cardamom, fragrant leaves, green onions, salt, chicken essence, cooking wine and Appropriate amount of water, heat and press for 7 minutes before taking out, let it cool, take it out, and cut into thin slices.

2. Put an appropriate amount of oil in the clean pot, first add ginger rice, garlic rice and pork crispy bone slices and stir-fry until fragrant, then add red pepper rings, garlic sprouts, salt, oyster sauce, thirteen spices, chicken essence and monosodium glutamate, stir-fry until tasty Put the pot on a plate and serve.

Pleurotus eryngii with garlic and oyster sauce

Ingredients preparation: Pleurotus eryngii, garlic, thread pepper, red pepper, oyster sauce, monosodium glutamate, water starch, salt oil

Method: 1. Mince the garlic, mince the pepper and red pepper, and set aside; wash the Pleurotus eryngii mushrooms and scrape off the surface impurities.

2. Cut the Pleurotus eryngii into discs with a thickness of about 0.8cm; then cut the Pleurotus eryngii with a cross knife to make it beautiful and help absorb the flavor of the seasoning.

3. Put oil in the pot, wait until the oil temperature rises by 50%, put in the king oyster mushrooms and fry until both sides are golden and slightly burnt.

4. At this time, pour in the minced garlic, crushed wire pepper, and stir-fry the crushed red pepper together to give out the fragrance; add a little water and water starch to thicken the sauce, and then take it out of the pan and put it on a plate.

Garlic Pork

Ingredients preparation: garlic paste, salt, pork belly, soy sauce, cooking wine, ginger, sugar, vinegar, tomato sauce, Laoganma

Practice: 1. Slice the ginger, wash the pork belly and put it in the pot, add ginger slices, cooking wine, vinegar, and salt to taste, cook the pork belly thoroughly, remove it and put it in ice water to cool, control the water after cooling and set aside.

2. Put the garlic paste + tomato sauce + Laoganma + cooking wine + salt + vinegar into the pot to make the garlic paste for later use. Cut the meat into slices and put it on the plate and pour the homemade garlic paste on it.

Stir-fried King Oyster Mushrooms with Green Capsaicin

Preparation of ingredients: green peppers, king oyster mushrooms, soy sauce, garlic cloves, dark soy sauce, appropriate amount of salt

Practice: 1. Cut the green pepper into thin strips or thin slices. Wash the king oyster mushrooms, cut into thin strips, and cut into strips for better flavor. Dab the garlic cloves to peel and dice. Add some cooking oil to the hot pan. When the oil is hot, add the chopped garlic and saute until fragrant.

2. After the garlic is fragrant, add the chopped green peppers and stir fry, add a little salt, let the green peppers taste and dehydrate.

3. When the green peppers are slightly broken, add king oyster mushrooms and stir fry over high heat. Add salt, and light soy sauce to taste. A little old soy toning. After the green peppers and king oyster mushrooms are all broken, add a little chicken essence and stir-fry evenly.

Black fungus with green onion

Material: black fungus, chives, garlic, salt, vegetarian stock

Practice 1. Cut the onion into sections, and then separate the onion and green onion leaves

2. After pouring oil into the pot, turn on medium-low heat, put in the shallots, fry until the shallots are golden brown, remove the shallots when the shallots are strong

3. Put minced garlic in the pot, pour in the soaked black fungus and stir fry for 1 minute

4. Pour in a little vegetable stock, stir fry for 1 minute

5. Sprinkle salt and green onion leaves and stir fry evenly.

Drunken Ribs

Ingredients: 500g fresh ribs, minced garlic, a little salt, right amount of coarse-grained sweet potato powder, right amount of minced chives, a little pepper, a little cooking wine

practice:

1. Soak the ribs in water for one hour to remove the blood, drain the water, add salt, pepper and cooking wine to marinate for more than half an hour

2. The marinated ribs are evenly coated with coarse sweet potato powder

3. Put oil in the pot (too much to cover the ribs), 6-70% of the oil temperature, put the ribs into the medium heat and deep-fry until cooked, (turn over in the middle to avoid sticking the bottom), and finally turn on high heat until the oil temperature is 9 Fry quickly until golden brown and take out

4. Put it into the seasoning sauce while it is hot, mix well, cover it, and let it marinate for a few minutes.

5. Seasoning sauce: 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of sugar, 2.5 spoons of mature vinegar, a little white pepper, a little sesame oil, chicken powder, cooking wine, minced garlic, and minced shallots.

Flavor sausage

Ingredients: 350 grams of raw pig intestines, 100 grams of garlic, 100 grams of spicy millet, 30 grams of garlic sprouts, appropriate amount of ginger slices and scallions

Seasoning: 20 grams of Jinba spicy fresh dew, 5 grams of Zhanwang chicken powder, 5 grams of sesame oil, 50 grams of liquid soap

practice:

1. Wash the raw intestines, marinate them with 50 grams of liquid soap, sliced ​​ginger, and scallions for 1 hour, remove and rinse with water.

2. Put the raw sausages in oil, return to the pan and fry until golden, remove them, sauté 100 grams of garlic, 100 grams of spicy millet, and 30 grams of garlic seedlings into the raw sausages, add 20 grams of Jinba spicy fresh dew, and Zhanwang chicken powder 5 gram, 5 grams of sesame oil seasoning and stir-fry evenly.

Minced Garlic and Chopped Pepper

Material: Sixtieth, garlic, chopped pepper

Method: 1. Heat oil in a pan, add minced garlic and sauté until fragrant

2. Pour in the flower armor, stir-fry until the shell changes color

3. Add chopped peppers, stir-fry for a while, then pour in water and cover the pot to cook

4. Wait until the sixtieth shells are opened~

Spicy Chicken Drumstick Stir-Fry Sauerkraut

Method: 1. Soak sauerkraut slices to remove some sour and salty taste, pick up and control water.

2. Cut the chicken legs into pieces and marinate them with salt, cooking wine, sugar and soy sauce for 15 minutes.

3. Heat oil in a hot pan and stir-fry garlic, ginger slices, and spices until fragrant, then pour in the chicken legs and stir-fry, add cooking wine, sugar, light soy sauce, garlic chili sauce and continue to stir-fry for 15 minutes.

4. Add sauerkraut and stir-fry for 5 minutes, sprinkle millet pepper, green onion and put it out of the pan.

Homemade Tilapia

Ingredients: tilapia, spicy bean paste, garlic, minced ginger, onion, soy sauce, vinegar, sugar, cooking wine, salt, starch, oil

Method: 1. Clean the fish first, cut 3 knives on both sides of the fish, and spread salt on the inside and outside.

2. Heat oil in a pan, put in the fish, fry for 2 minutes on each side, and take out.

3. Leave the base oil in the pot, sauté the ginger, garlic, and bean paste until fragrant.

4. Add sugar, soy sauce, vinegar and cooking wine, add appropriate amount of water, and bring to a boil.

5. Put in the fish, cover the pot, cook for 10 minutes, take the fish out and put it on a plate.

6. Bring the soup in the pot to a boil, add green onion and water starch, and cook until the soup is thick.

7. Pour the soup over the fish and sprinkle with chopped green onion.

Spicy Fried Escargot

Ingredients: escargot, dried chili, Chinese prickly ash, watercress, pickled ginger, garlic, pickled pepper, cooking wine, monosodium glutamate, salt, sugar

Method: 1. After buying the snails, put them in clean water for 3 days and change the water every day. Cut off the butt with scissors, wash it, remove it, and filter the water.

2. Pour an appropriate amount of oil into the pot, add peppercorns, fry until fragrant, remove and discard.

3. Heat the oil in the frying pan until it is 80% hot, and pour in the snails.

4. Stir fry ginger, garlic, pickled pepper and watercress until fragrant.

5. Add an appropriate amount of salt and a little sugar and stir well.

6. Add coriander, dried chili, and cooking wine to stir-fry until fragrant.

7. Add an appropriate amount of water, submerge the snails, cook over medium heat until the water is almost dry, light oil, add a little monosodium glutamate, mix well, and then start the pot.

Braised Eggplant with Tiger Pepper

Materials: long eggplant; green pepper; tomato; shallot; garlic; ginger; vegetable oil; salt; starch; sugar;

Method 1. Wash the eggplant and cut into long strips, sprinkle with a little flour and mix well, wash and remove the seeds of the green pepper;

2. Wash the onion, ginger and garlic and mince them, wash the tomatoes and cut them into small pieces, mix the starch with water evenly, heat the oil in a pan, heat the oil to 80% and add the eggplants and peppers, deep-fry until the eggplants and peppers are soft, remove and drain the oil;

3. Leave the oil at the bottom of the pot, add onion, ginger, and garlic and stir-fry until fragrant, add tomato cubes and stir-fry until the water is divided into fine pieces, add water, salt, and sugar to boil, add water and starch to boil, add eggplant and pepper and stir-fry evenly.

Tea tree mushroom roasted tofu

Ingredients: 200g tofu, 300g tea tree mushroom, oyster sauce, salt, ginger, 1 green pepper, 1 carrot

Method: 1. Soak tea tree mushroom in light salt water, wash and set aside;

2. Cut green peppers into diamond-shaped slices, slice carrots, and slice tofu;

3. Heat the oil in the pot, then add the tofu slices and fry until golden brown on both sides. Dish out;

4. First saute the ginger, add the tea tree mushrooms; then add the green peppers, carrots and tofu, stir-fry evenly;

5. Add oyster sauce and appropriate amount of water, stir well together, then cook slowly over low heat until it tastes good, then add a little salt to taste.

Tiger green pepper

Ingredients: 6 green peppers, 2 tablespoons of oil, 1 tablespoon of light soy sauce, 2 grams of salt, 1 tablespoon of sugar, 2 tablespoons of vinegar, 2 cloves of garlic.

Steps and methods: 1. Wash the peppers, cut off the stalks, and dig out the seeds with a small spoon.

2. If the pepper is long, you can cut it in half. If it is relatively small, you can lightly scratch some small holes on the surface, which will be more delicious.

3. Cut the garlic into minced garlic. Make a sauce in a bowl with light soy sauce, balsamic vinegar, sugar and salt.

4. Put oil in a frying pan, and heat it up to 40-50% over medium-low heat. Put the dried green peppers in the pot. It is necessary to turn over from time to time and lightly press the green peppers with a spatula, so that each side of the peppers can be heated evenly and fried into tiger skins, and put out for later use.

5. Heat a pan with cold oil, add minced garlic and stir until fragrant, pour in the prepared juice, stir fry and heat until boiling.

6. Pour the fried green peppers into the pot and stir well to taste. When the soup is thick, it can be taken out of the pot. If you like the sauce thicker, you can add a little water starch.

Steamed Beef

Ingredients: 350 grams of tender beef, 90 grams of steamed meat rice noodles, 8 grams each of green onion and ginger, appropriate salt, 1 piece of dried lotus leaf, 1.5 tablespoons of salad oil, 1/2 tablespoon of Pixian bean paste, 1 teaspoon of cooking wine, raw 1 tsp

Method 1. Wash the beef and cut into 0.5cm thick slices, soak in water for 10 minutes, then rinse with running water and drain.

2. Chop green onion and ginger, mince Pixian bean paste, and add to the beef. Add cooking wine, light soy sauce, and salad oil, mix well, and marinate for 15 minutes. Then pour in steamed meat rice noodles and mix well. At this time, if you feel light, add salt as appropriate.

3. Wash the dried lotus leaves, boil them in boiling water, take them out immediately, rinse them with cold water, and dry them.

4. Cut the lotus leaf into a suitable size and spread it on the steamer, then spread the mixed beef on the lotus leaf.

5. Put it in a steamer, steam it on high heat for about 8 minutes.

Chicken Nuggets in Tomato Sauce

Ingredients: 400g chicken thigh, appropriate amount of salt, 1 egg, appropriate amount of tomato sauce, appropriate amount of cooking wine, appropriate amount of cornstarch

Production process: 1. Wash the chicken legs, remove the bones, cut into pieces, add salt and cooking wine, and marinate for 20 minutes;

2. Wash the green peppers, remove seeds and cut into pieces;

3. Put the starch in a bowl, beat in an egg, and stir into a paste;

4. Put the marinated chicken into the batter, put it into the oil pan, fry it slowly over low heat until golden brown, remove and control the oil;

5. Put the green peppers into the pot and pass through the oil;

6. Put oil in the pot, add tomato sauce and stir-fry, add salt and sugar, stir-fry evenly, and add water starch;

7. Add the fried chicken and green peppers and stir fry evenly, then you can take it out of the pan.

Sweet and sour lotus root

Ingredients: a section of lotus root, light soy sauce, cooking oil, sugar, salt, vinegar

Method: 1. Wash the lotus root and rinse the lotus root hole, then cut into small cubes and soak it in water to remove starch. It will not stick when frying and the taste will be crisp.

2. Put a little oil in a hot pot. Be sure to wait until the oil temperature is high, and stir-fry the diced lotus root over high heat.

3. Add half a teaspoon of soy sauce, a little salt and an appropriate amount of sugar, stir-fry on high heat for about half a minute, then add an appropriate amount of vinegar, and the pot is ready.

4. Crisp diced lotus root, this method is particularly crispy, and the taste of sweet and sour is also suitable for young and old.

5. Complete

Minced Meat Vermicelli Baby Dish

1. Wash baby cabbage, cut in half from the middle into six pieces

2. Mince ginger and garlic, mince carrots, mince coriander stems, mince pork and mince meat for later use

3. Add light soy sauce, cooking wine, raw powder, pepper, and sesame oil to the pork filling, mix well, and marinate for ten minutes

4. Soak vermicelli in warm water in advance and set aside

5. Put water in the pot to boil, add salt, and blanch baby vegetables

6. Pick up baby cabbage, drain the water and put it on a plate, put vermicelli on it for later use

7. Put the oil in the pot and heat it up, add the ginger and garlic and fry until fragrant

8. Stir-fry the pork stuffing until it changes color, add salt and chicken powder and stir-fry evenly

9. Put the fried minced meat on the vermicelli and steam in a steamer for 10 minutes

10. After steaming, sprinkle with carrots and coriander stalks, and pour over soy sauce

Butternut Melon and Vegetable Leg Soup

Ingredients: Two catties of wax gourd with skin, two taels of Nostoc, two taels of barley, and half a catty of lean pork.

Method: (1) Wash the pork, cut into pieces, and splash in water.

(2) Soak the lettuce in a bowl of water and two drops of oil for half an hour, then clean the impurities.

(3) Cut wax gourd with skin into pieces, wash barley and set aside.

(4) Bring the water to a boil, add wax gourd with skin, lean meat, and barley, boil for ten minutes on high heat, then turn to low heat and cook for two hours, then add lettuce and cook for another fifteen minutes, season with salt and serve.

Sweet Corn Braised Short Ribs

Ingredients: pork ribs, 2 sweet corns, 1 red pepper, 3-4 shallots; seasoning: salt, light soy sauce, dark soy sauce, cooking wine, a little sugar, crushed pepper, dry starch

Method: 1. Wash the ribs with running water, drain the water and put it in a large bowl, add, light soy sauce, dark soy sauce, cooking wine, a little sugar, crushed pepper and a little dry starch, mix well, marinate for about 40 minutes and set aside;

2. Heat the pan with oil, put the marinated pork ribs into the pan and fry on both sides until it is burnt and golden, set aside to control the oil;

3. Peel and wash the corn, chop it into sections, put the corn section face down into the pan with the bottom oil in the pot, and fry until slightly yellow and burnt;

4. Pour the ribs into the pot, put the ginger slices into the pot together, add 1 teaspoon of cooking wine, light soy sauce, and dark soy sauce into the pot, stir fry evenly, and pour boiling water into the pot;

5. The amount of water added should be just enough to cover the surface of the ingredients. After the pot is boiled on high heat, turn to medium and low heat and cover to simmer;

6. When the pork ribs are crispy and tender (about 40 minutes), turn to high heat to collect the thick juice, try the taste and add salt as appropriate, pour the scallions and red hot pepper rings into the pot before serving, stir fry for a few times and put them in the pot plate.

Lotus Root Steamed Pork

Method 1. Peel the lotus root and cut it into thin slices. Add water to the pot and boil it, put the lotus root in the pot, cook for about 3 minutes, take out the cooked lotus root, put it in cold water and put it in cold water.

2. Clean the pork, cut it into small pieces and put it into a cooking machine to grind it into minced meat.

3. Cut the excess lotus root into small pieces, and peel the carrots and cut them into small pieces.

4. Put carrots, lotus root and pork together and stir well.

5. Add an appropriate amount of cooking wine, 2 spoons of light soy sauce, 1 spoon of oyster sauce, an appropriate amount of salt, eggs and egg whites, mix well, add an appropriate amount of sugar to adjust the taste, add water, stir evenly, and beat the meat in one direction.

6. Take a slice of lotus root that has been cooled, put some meat filling on it, put it on a plate, and put egg yolk in the middle.

7. Put it in a steamer, steam on high heat for about 12-15 minutes, then turn off the heat.

Scrambled Eggs with Potato Chips and Chili

Ingredients 2 eggs, 1 potato, 2 peppers, onion and garlic cloves, oyster sauce, cooking wine, light soy sauce

Step: Cut the potatoes into thin slices, cut the peppers into rings, slice the garlic, and cut the green onions into sections. Boil the pan dry, add oil, break in two eggs, and fry until cooked on both sides.

Cut the eggs into pieces and set aside, boil the pot dry, add oil, then add garlic and shallots and sauté until fragrant.

Add potato chips. Because the potatoes are more difficult to cook, stir fry the potatoes first. Add pepper rings and eggs and stir fry.

Add a little cooking wine, oyster sauce, appropriate amount of salt, five-spice powder and continue to stir-fry for a few minutes, then add scallions. you're done

Steamed Scallops with Garlic Vermicelli

Ingredients: 600 grams of scallops, 50 grams of vermicelli; 2 milliliters of olive oil, 3 grams of salt, 3 grams of mashed garlic, 30 grams of chives, 30 grams of ginger, 15 grams of tempeh, steamed fish with soy sauce, 3 milliliters of soy sauce;

Method: 1. Soak the vermicelli in cold water in advance to soften; raise the scallops in clean water overnight, wash off the sediment, and brush the shells;

2. Peel the scallops, remove the guts, wash them, leave the meat on half of the shells, and remove the other half;

3. Prepare garlic and mashed garlic, mince ginger, wash and cut vermicelli, and chop green onion;

4. Put the scallops into the plate, then put garlic, ginger, vermicelli, salt, olive oil, steamed fish sauce with fermented soybeans;

5. Boil clean water, put it in a steamer, and steam for 15 minutes; after steaming, sprinkle with green onions and serve

Stir-fried Beef Diced with Mushrooms in Roasted Sauce

Method 1. Cut Pleurotus eryngii into pieces, cut green and red peppers into pieces, and pat 4 cloves of garlic for later use

2. Cut the steak meat into 1.5C8 cubes, mix in 303l soda water, half a spoonful of sugar chicken powder, 1 spoonful of oyster sauce, half spoonful of dark soy sauce, half spoonful of black pepper powder, a little cornstarch, marinate for 1-2 hours and set aside .

3. Pour in 303l of oil, heat and fry the king oyster mushroom pieces, fry until golden and remove.

4. Continue to fry the beef cubes with the remaining oil until all sides are browned, set aside.

5. Prepare the sauce: 2 scoops of cooking juice + half a scoop of oyster sauce + 1 scoop of soy sauce + a little dark soy sauce + 1 scoop of sugar + half scoop of chicken powder + 1 scoop of cornstarch, mix well.

6. Stir-fry spice head garlic, add beef cubes and mushroom cubes, stir-fry for a while, add the adjusted sauce, stir-fry quickly on high heat to collect the juice

Stir-fried minced meat with dried radish

Ingredients: 1 plate of dried radish; 1 small bowl of minced meat (fat and thin); 2 green peppers; 3 dried red peppers; 1 small piece of ginger; 2 garlic cloves; appropriate amount of salt; white sugar; light soy sauce; dark soy sauce a little; raw powder; sesame oil; a little cooking wine;

practice

1. Dried radish, remove the stalks and seeds of green pepper and dried red pepper, cut into pepper rings for later use, mince ginger and garlic, peel and mince for later use; add light soy sauce, dark soy sauce, sugar and cornstarch to the minced meat and mix well. Add 1 teaspoon of sesame oil, mix well and marinate for about 15 minutes for later use; put the frying pan on the stove and heat up the oil, fry the marinated minced meat in the pan until the oil is fragrant, then put it out for later use;

2. Put the oil in the bottom of the pot, or add a little oil as you like, add minced ginger, minced garlic, green/red pepper rings, and stir-fry until fragrant; put the diced radish into the pot, and stir-fry evenly;

3. Return the minced meat to the pot and stir-fry together. Pour a little cooking wine into the pot and stir-fry well. Add a little sugar, light soy sauce, and dark soy sauce and stir-fry evenly. When the fragrance overflows, remove the pot and put it on a plate.

Dried Dried Spinach

Ingredients: 1 handful of spinach, appropriate amount of dried shrimp, appropriate amount of salad oil, appropriate amount of salt, 5 grams of ginger, a little sesame oil, and appropriate amount of mashed garlic.

Method: 1. Cut the spinach into sections for later use.

2. Take the oil pan, add garlic and ginger slices and sauté dried shrimps until fragrant.

3. Add spinach and stir fry quickly.

4. Add an appropriate amount of salt, and some spinach soup will come out of the pot at this time. Do not pour out the soup when serving vegetables.

5. Drizzle with a little sesame oil and serve.

Cabbage Bun with Oyster Sauce

Ingredients: 3 cabbage leaves, 80g minced meat, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of black pepper, appropriate amount of ginger, appropriate amount of white onion, appropriate amount of starch, 3 shallots

practice

1. Prepare the main ingredients required

2. Finely chop ginger and scallions and put them into the minced meat, add light soy sauce, dark soy sauce, black pepper, salt, oyster sauce, starch and mix well in one direction, marinate for about 20 minutes

3. Blanch cabbage and shallots in water

4. Take out and soak in cold water, drain the water

5. Take a cabbage leaf and spread it out

6. Put the minced meat

7. Wrap it up, tie it tightly with shallots, and do the same for the rest

8. Put it on a plate, put it in a steamer, and wait about 15 minutes after the water boils

9. The steamed cabbage buns will produce a lot of soup. Pour the soup into the pot, add oyster sauce and starch, mix well, turn on low heat until it becomes thick, and pour it on the steamed cabbage buns.