Strictly select 34 recommended dishes, the color is attractive and the taste is delicious, and you will want to eat after eating
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!
Lotus Fish
Materials: lotus leaf, whitebait, baking powder, water, oil, Thai juice
practice:
Change the fresh lotus leaves into small strips, and add ginger juice to the whitebait for flavor;
Add baking powder, water and oil to the flour for debugging;
Wrap whitebait and lotus leaves together, dip them in crispy paste, and fry them in a frying pan;
Pour Thai sauce and serve.
Oyster Roasted Tofu
Ingredients: oil, salt, cooking wine, soy sauce, vinegar, pepper, garlic, ginger, sweet potato powder, tofu, sea oyster.
Method: 1. Soak the tofu in salt water for half an hour, take out and cut into pieces, add a little salt, vinegar, cooking wine, pepper, and sweet potato powder to the sea oyster, stir, cut the green garlic into sections, and slice the ginger for later use;
Pour a little oil into the pot. After the oil is hot, add chopped green garlic, ginger slices, and tofu and fry on low heat.
Then turn to high heat, add cooking wine, light soy sauce, stir-fry, add appropriate amount of water and simmer for a while, add sea oysters and simmer for a while, cook until the soup is slightly thick, add green garlic leaves, salt and pepper to taste and serve
Dongpo Eggplant
Ingredients: 1 long eggplant, 100 grams of minced pork, a little minced ginger, a little minced green onion, a little minced garlic, 1 tsp light soy sauce, 1 tsp cooking wine, 1/2 tsp sugar, a little salt, a little pepper, a little water starch, 1 soy sauce /2 scoop
practice
Cut the eggplant into sections and cut in half. Cut a cross-hatched knife in the middle, do not cut through the eggplant skin.
Pour a little oil into the pan, put in the eggplant and fry slowly over low heat; fry until both sides of the eggplant are skin-colored, and the knife marks on the eggplant swell, remove it, and put it on a plate.
Pour a little oil into the pan, add minced green onion, ginger and garlic and fry until fragrant; pour in minced meat and fry until the color changes, add cooking wine, pepper, salt, light soy sauce, soy sauce, and sugar and fry until fragrant.
Spread the fried minced meat on the fried eggplant, steam in a boiling water pot for about 12 minutes.
Take out the steamed eggplant and pour out the steamed soup.
Pour the soup into the pot, if it is not enough, add a little water to boil, pour in the water starch to thicken the soup; pour the soup on the eggplant, and sprinkle with chopped shallots.
Shrimp with Asparagus
Ingredients: 300 grams of asparagus, 8 shrimps, 2 garlic, 1 red pepper, salt, sugar, sesame oil, salad oil.
Method: 1. Remove the roots and old skins of asparagus, wash and cut into small pieces, put them in boiling water, scald them, remove them, rinse with cold water, drain and set aside;
Remove the intestinal mud from the shrimp, wash it, cut it in half, put it in boiling water until it changes color, remove it, and drain it for later use;
Peel the garlic, remove the stalks of the red pepper, wash them, and mince them;
Put the asparagus and shrimps into the plate, add garlic and chili powder, mix all kinds of seasonings, and serve
tomato fish
Ingredients: one red shirt fish, four tomatoes, one onion, four slices of ginger, one head of garlic, a little wine and pepper, an appropriate amount of soup, and a little sugar.
practice:
Use a towel to dry the fish water, marinate with pepper for 20 minutes and set aside;
Cut each tomato into quarters; peel off the onion and set aside; smash it with the back of a garlic knife;
Shred ginger for later use;
Heat the red pot with oil and bring to a boil, add ginger, put the fish in and fry until golden brown, set aside for later use, heat the original pot again, sauté the garlic, fry the onion for a while, add the tomato and put the braised fish back into the pot Inside, pour soup and seasonings, cook for five minutes and serve.
Tomato Sauce Fillet
Ingredients: 500 grams of grass carp meat, 50 grams of tomato sauce. A small amount of citric acid, 10 grams of Shaoxing wine, 2.5 grams of refined salt, 20 grams of sugar, 0.5 grams of monosodium glutamate, 50 grams of fresh soup, and 750 grams of cooked vegetable oil.
Method: 1. Select fresh grass carp slices and cut them into 1 cm thick slices, mix well with Shaoxing wine and refined salt, and dissolve citric acid with appropriate amount of water.
Heat the oil pan to 60% heat, fry the fish until it turns yellow, and remove it.
Put the frying pan on medium heat, heat 50 grams of cooked vegetable oil to 30% heat, add tomato sauce and sauté until the oil turns red, then add sugar, citric acid, fresh soup and mix well, then add fish fillets and wrap evenly Tomato sauce, served in a pan.
Sauce Squid Tentacle
Ingredients: squid silk, sweet noodle sauce, cooking wine, chopped green onion and ginger, cumin, monosodium glutamate, chicken essence, a little salt and sugar, cooking oil
practice:
First blanch squid whiskers in hot water, drain, add onion ginger, cooking wine, oyster sauce, monosodium glutamate, sugar (to enhance the taste, but not required), sweet noodle sauce (essential) and cumin to marinate for 2 hours. Dry heat the pan, put the marinated squid tendrils (be careful not to add soup), stir-fry for a few times.
Add oil, cooking wine, and more sweet noodle sauce, and keep stirring. When the sauce is fragrant and the juice is dry, it can be out of the pot.
Cola Ribs
Raw materials: 500 grams of ribs, a can of Coke.
Accessories: half a green onion, some Chinese prickly ash, a small piece of ginger, one star anise, a small piece of cinnamon, 2 bay leaves, 1 spoonful of dark soy sauce, and 1 spoonful of cooking oil.
practice:
Wash the ribs, put them in a pot of clean water, bring to a boil over high heat, skim off the foam, remove them, and rinse them with hot water.
Put the frying pan on the fire, put oil, heat until 50% hot, add sliced ginger and scallions and sauté until fragrant.
Pour in the blanched ribs, stir-fry, pour in dark soy sauce, add star anise, peppercorns, bay leaves and cinnamon.
Finally, pour in a bottle of Coke, cover the ribs, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes.
Wuxi Pork Ribs
Practice 1. Cut the green onion into half and cut the garlic into half. Put water in a pot. Soak the ribs in clean water for 1 hour to fully soak in the blood, then blanch in boiling water until discolored, remove and rinse clean. Drain the water.
Cinnamon, star anise, cloves, and cumin are put into disposable tea bags. Put enough oil in the pan, heat the oil, add the pork ribs and fry until the surface turns brown.
Pour out the excess oil in the pan, add the onion, ginger and garlic and sauté until fragrant. Add rice wine, dark soy sauce, light soy sauce and enough hot water, and bring to a boil.
Add rock sugar and fermented bean curd into a tea bag, turn to low heat and simmer for at least one and a half hours, and finally drain the soup on high heat.
Cucumber Mustard Shrimp
Method: 1. Shell and remove the shrimps in advance, marinate them with cooking wine and salt, and prepare a bowl of ice water in advance, boil the shrimps in hot water, and put them in ice water after they are cooked.
Put light soy sauce, sugar, salt, mustard, lime juice, fish sauce, rattan pepper oil, minced garlic in a bowl, and mix well.
Cut the cucumber into small pieces, then add the shrimps, mix well, and eat.
Sweet Sixtieth Tofu Casserole
Ingredients: 1.5 catties of flower armor, 1 piece of cloth-wrapped tofu, 1 tablespoon of white peppercorns, some chopped green onion, shredded ginger, and chopped green onion
practice:
Cut the cloth-wrapped tofu into cubes for later use, and crush the white peppercorns for later use.
Heat a little oil in a pot, add scallions and ginger and sauté until fragrant.
Put the white peppercorns and stir-fry until the aroma is released, then add an appropriate amount of water (subject to just covering the material).
After the water boils, add the tofu cubes into the soup.
After rolling, add Huajia and cook until it opens.
Add a little salt to taste, and sprinkle chopped green onion before eating
Steamed Fish Steak
Ingredients: fish steak, onion, ginger and garlic, steamed fish with soy sauce, salt, pepper, cooking wine, cooking oil
practice
Mince garlic and ginger, slice ginger, cut scallion white into sections, and green scallion chop chopped scallion, slice the fish fillets. Divide into small pieces along the ribs, keep the abdomen connected, add salt cooking wine, steamed fish with soy sauce and minced garlic and ginger to marinate.
Shape the marinated fish steaks and place them on a plate. Spread ginger slices and scallions on the plate.
Steam in a cage with boiling water for eight minutes. After the pot is opened, pour steamed fish soy sauce again,
Take another pot, heat up the oil, and pour it on the fish steaks until fragrant.
Take out the plate and sprinkle with chopped green onion.
Spicy Duck
Ingredients: 800g duck legs, 400g potatoes, oil, salt, grass fruit, peppercorns, peppercorns, fragrant leaves, star anise, cinnamon, cooking wine, dried hawthorn slices, dried red pepper, onion, ginger, garlic, chicken essence, sugar
practice:
Wash the duck legs, drain and cut into pieces. Cut the green onions into sections, cut the ginger into slices, peel the potatoes and cut them into pieces.
Put an appropriate amount of water in the pot, add duck pieces, boil for about 2 minutes,
Take out the duck pieces with a colander, rinse them with clean water and take them out for use; this can remove the earthy smell of the duck
Put more oil in the pot than usual for cooking, and put three tablespoons of sugar when it is 60% to 70% hot
When the white sugar is fried and foamed, put in the duck pieces,
Add pepper, grass fruit, fragrant leaves, cinnamon bark, star anise, garlic slices, ginger slices, appropriate amount of cooking wine, dried red pepper hawthorn slices
Stir-fry until the duck pieces are fragrant, add water until the duck pieces are submerged, cook on medium heat for 5-8 minutes, throw in potatoes and garlic, add a little salt, and fry again
When the potatoes are cooked to your liking, add the sliced scallions, season with salt and chicken essence, cook for a while, and then it’s ready to serve
Chicken with Goji Berry and Pine Nuts
Method: 1. Wash the chicken and cut into cubes. Wash the goji berries and control the moisture.
Heat up the oil pan, put in the pine nuts and fry for a while, remove and remove the oil, let it cool, rub and peel off the skin.
Put peanut oil in the frying spoon, put in diced chicken when it is 40% hot, spread it with chopsticks, and decant the oil. Take another frying spoon, put an appropriate amount of peanut oil and heat it
Put minced green onion and minced ginger into the pot, add salt, five-spice powder, sugar, pepper, cooking wine, add diced chicken and stir fry
Thicken with wet starch, then add wolfberry and pine nuts and stir well.
Mokuen Meat
Ingredients 140g lean pork; half a cucumber; half a carrot; 2 eggs; appropriate amount of fungus; cooking wine; starch; salt; sugar
practice preparation materials
Cut the cucumber into diamond-shaped slices: First, cut the cucumber into 2cm thick slices at an angle of 30 degrees
Slice the cucumber vertically to get a beautiful rhombus shape~
Carrots are also cut into sections. Cut carrots and cucumbers into 3 sections each, about the amount of a plate.
Soak the fungus, marinate the sliced pork with starch, cooking wine and 1 teaspoon of salt for 15 minutes, beat the eggs and add half a teaspoon of salt.
»If the fungus is relatively large after soaking, use scissors to cut or tear it into small flowers.
Put oil in a hot pan, pour in sliced lean meat and stir-fry until it turns white, set aside.
»There is a little more oil here, which makes the meat slices "slippery".
There is no need to wash the pot, heat the pot for a while, add egg liquid and stir fry into pieces, and put it out for later use.
Add the sliced carrots and sauté until the edges soften.
Add the drained black fungus and stir fry a few times, then add the cucumber.
Stir-fry until the middle of the carrots is also soft, then add the eggs and sliced meat that have been smoothed earlier. Finally, add 1 teaspoon of salt and 1/2 teaspoon of sugar to taste.
Tender Fried Beef
Ingredients: Beef Sancha 250g, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, a little soy sauce, appropriate amount of starch, appropriate amount of cumin and sesame seeds
practice:
Cut the beef into thin slices, soak it in water repeatedly to wash off the blood.
Squeeze out the water from the washed beef, add soy sauce, salt and pepper and marinate for 20 minutes. Then add starch and mix well.
When the oil is 70% hot, slide the beef into it
Fry for a few minutes until the beef changes color and fry thoroughly. Take it out.
Sprinkle with cumin and sesame seeds and serve.
Soft Fried Shrimp
Ingredients: 200 grams of shrimp, 150 grams of eggs, 50 grams of wheat flour, 10 grams of pea starch, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of cooking wine, 3 grams of salt and pepper, and 25 grams of peanut oil.
Method: 1. First wash the shrimp, remove the shrimp line, put it into a bowl, add some refined salt, monosodium glutamate, and cooking wine and stir well.
Add egg white, flour, starch and a little water to a bowl to make a thin paste.
Add peanut oil to the spoon and heat it up. Wrap the shrimps and mix them into the thin batter. Put them into the oil one by one. When they are fried until they are almost mature, take them out and serve on a plate. Serve with salt and pepper on the table.
double-cooked meat
Ingredients: pork belly, sugar; monosodium glutamate; Pixian watercress; green garlic sprouts
practice
Pork, Pixian watercress, and green garlic sprouts are essential. It is said that a piece of pork belly should be cut twice from the hind legs, fat four thin six wide three fingers, too fat will be greasy, too thin will burn, too wide and too narrow Difficult to shape; boil in water until it turns white, pick it up when it is half mature, and set aside, take it out and let it cool and cut into thin slices, and cut the garlic sprouts into sections.
I am afraid that the oil is too heavy, so I don’t put any oil at all. Put the cut pork directly into the pot and fry it. On one side, first add minced garlic, ginger and onion, and stir-fry over a low heat (at this time, the fire should not be too high, so as not to burn the condiments due to the high heat and let their fragrance slowly release), then add finely chopped Pixian Douban to make the Douban The characteristic color and flavor penetrate deep into the meat.
At this time, the meat has basically been fried. Add some sugar and a little MSG, add black fungus and carrot, stir fry for a while, then add garlic sprouts, and stir fry on low heat. Be careful, don't fry the garlic sprouts to death, it will be more fragrant when fried raw!
Put it on the plate.
Stir-Fried Pork Belly
Ingredients: 300 grams of braised pork belly, 4 pickled peppers, accessories: a handful of garlic sprouts, a piece of ginger, a spoonful of light soy sauce
Method: 1. Cut pickled peppers and pork belly into strips
Cut garlic sprouts into sections, separate garlic white and garlic leaves
Preheat the frying machine, put a little oil and sauté pickled peppers and shredded ginger
Then add pork belly strips and stir-fry to taste, add the white garlic section, and stir-fry quickly until the white garlic is broken
Finally, add garlic leaves, add salt and light soy sauce and fry evenly
beer roast duck
Ingredients: duck, beer, 3 grams of salt, 4 pieces of single crystal rock sugar, 15 ml of dark soy sauce, 600 ml of beer, ginger, dried chili, soy sauce, garlic.
practice:
Wash the duck and chop it into pieces, smash the whole piece into pieces. Boil the water in the pot, put the duck pieces and cook for 3 minutes to remove the blood.
Take out the cold water and drain for later use.
Pour the oil in the iron pan and heat it to 70%, stir-fry the duck pieces, keep frying the duck pieces in the pan, force out the moisture in the duck meat, see that the duck skin becomes tight, and the duck pieces shrink relatively, put the fried duck The pieces are transferred to the pressure cooker, the iron pan does not have to be washed.
Add ginger pieces, dried peppers, pour the whole bottle of beer, then cover the pressure cooker and turn to high heat.
After the air sounds, turn to medium-low heat and cook for 20 minutes, turn off the heat, and wait for the pressure cooker to deflate naturally.
Open the lid of the pressure cooker, return the cooked duck pieces to the iron pot, pour dark soy sauce for coloring, and season with rock sugar and salt. Turn on high heat and cover the pot to collect the soup.
Finally, only a small amount of viscous soup is left.
Shredded Ginger Beef
Ingredients beef; young ginger; home-made pickled pepper; spicy millet; garlic sprouts; Pixian watercress; salt
Method: wash and shred all the seasonings for later use, marinate the beef with a little starch, cooking wine, light soy sauce and vegetable oil for ten minutes
Take the frying pan, add oil, add Pixian watercress, pickled peppers and sauté until fragrant, add beef and stir fry
Add chili millet and shredded ginger and stir fry, add salt to taste, add garlic sprouts and stir fry a few times, and serve~
dry pot cauliflower
Ingredients: half or an appropriate amount of cauliflower (green stalk cauliflower); appropriate amount of pork belly; appropriate amount of chopped green onion; appropriate amount of shredded ginger; appropriate amount of salt; appropriate amount of Haidilao spicy pot seasoning (I used one-third); , can not put) appropriate amount
Prepare the seasoning packet
Take one of the bags and open it for later use
sliced pork belly
Prepare chopped green onion and shredded ginger, as well as green and red peppers cut into small pieces
Add a small amount of oil to the pan, add the pork belly, and stir-fry over medium heat
After the pork belly is slightly rolled up, add green onion and ginger and continue to stir fry
The pork belly is slightly burnt, add a third bag of Haidilao Spicy Hot Pot Seasoning
Stir fry evenly over medium heat
add cauliflower
stir fry evenly
Stir-fry continuously
Add some salt and stir well
Even a rookie in the kitchen can become a chef in seconds
Bring rice and let's eat together!
Every time I do it, it's a disc
Spicy Shrimp
Production method: 1. Clean the back of the prawns, open them, put them in the pot and cook for one minute, and remove them. 2. Heat the oil in the pot, add the bean paste hot pot bottom material and fry until fragrant, add water, add fungus, bean sprouts, salt, chicken essence, Thirteen spices, soy sauce, oil consumption, cooked, remove and put into a large bowl
- Put the prawns in the pot and cook for two minutes, pour them into a bowl, sprinkle with dried chili segments, peppercorns, and drizzle with hot oil.
Mixed day lily
Ingredients: water-fat day lily, carrot, fungus, mushroom, lotus root, bean sprouts, spinach, enoki mushroom, salt, sugar, sesame oil
Method: 1. Soak shiitake mushrooms and fungus in water in advance, wash all kinds of vegetables, cut carrots into strips, slice lotus root, and tear spinach.
Soak the day lily in warm water for a while, and then blanch it in hot water.
Put a small amount of oil in the pan and fry each dish. The time required for frying different ingredients is different. In order to maintain the taste, fry in batches and season with salt.
When frying bean sprouts, pour some water and simmer for a while.
Finally, put the fried vegetables together, pour some sesame oil, sprinkle some sugar, and stir well.
Huai Qi and Candied Dates Pot Lean Meat Soup
lean meat; yam slices; wolfberry; candied dates; shallots; ginger;
step
1 Prepare materials.
2 Wash the lean meat and cut it into short and thick strips; boil water in the pot, put the lean meat in after the water boils, and blanch until the lean meat changes color; remove the lean meat and rinse off the floating foam with clean water; peel the ginger and slice it , chopped green onion;
3 Put lean meat into the soup pot; add washed yam slices and candied dates; add scallion and ginger slices; add enough water (about 800ml); after boiling over medium heat, turn to low heat and cook for about two and a half hours. Add wolfberries and continue to cook for half an hour; add a little salt to taste before serving.
Fried garlic sprouts with fungus and eggs
Material: garlic sprouts, fungus, eggs, salt, onion ginger
practice:
Wash the garlic sprouts and cut them into small pieces.
Soak the fungus in warm water in advance.
Break the eggs into egg liquid, put an appropriate amount of oil in the pot, pour the egg liquid into the oil when the oil is hot, spread it into egg pieces and serve on a plate for later use.
Heat the oil and add the shallots and ginger and stir until fragrant. Pour in the garlic sprouts and stir-fry until coloured.
Pour in the fungus and stir well. Sprinkle salt and continue to stir-fry until the fungus is cooked, pour in the spread eggs, stir well and take out of the pan. Drizzle a little sesame oil before serving.
Homemade Fried Pork
Ingredients 1 white fungus, half a handful of dried fungus, half a handful of dried day lily
100g pork belly, 1 section green onion, 1 small piece ginger
1 tsp soy sauce, 1 tsp vinegar, 1 tsp oil, 1 tsp salt
Step 1. Soak dried white fungus, dried fungus, and dried yellow flower in clean water, remove the roots of those with roots, tear the white fungus into small flowers, wash and drain for later use
Thinly slice pork belly; slice green onion and shred ginger for later use
Heat the oil in a hot pan, add the pork belly and stir-fry the oil
Add onion and ginger and sauté until fragrant
Add soy sauce and vinegar, remember to put vinegar! Stir well and stir fry until fragrant
Add the soaked vegetables and continue to stir-fry for about two minutes
Add salt, stir well and turn off the fire
Cold Mung Bean Sprouts
Wash the bean sprouts and control the water, boil the water in the pot, put a little salt, pour the bean sprouts into the pot and blanch
Remove the bean sprouts from the collapsed seedlings and put them in a basin of cold water
Shredded carrots
Put shredded carrots in the strainer. When the water is boiling, don’t throw the carrots into the pot. Pick up the strainer and don’t let the carrots run out. Put it in the boiling water pot for a few times.
Pour the shredded carrots into the cold water basin of the bean sprouts, pick them up together with the bean sprouts, control the water, and put them in a large enough basin
Sprinkle with salt and sugar (a little is just to enhance the taste), pour in a drop of oyster sauce and sesame oil
Heat up the frying pan, add a little cooking oil, put the peppercorns and sauté until fragrant, remove the peppercorns after sautéing, and pour the hot oil on the seasoning on the bean sprouts
Mix well while hot
Marinated Money Belly
Bring the brine to a boil,
Add the boiled money belly,
Slow fire brine
After marinating, cut into slices with oblique knives and place on a plate.
Sweet and Sour Green Peppers
Shred green pepper
Shredded pork belly
Put the oil on the heat, stir fry the pork belly, add sugar, stir fry until the sugar color comes out, add green onion, ginger, soy sauce and vinegar
Add shredded green pepper
Fry until the green peppers change color
Stir-fried venetian shreds with meat sauce
Put the beans in a pot, add water and bring to a boil over high heat, cook on low heat for 15 minutes, remove from the pot and set aside
Prepare the meat sauce
Wash shallots and cut into sections
Sliced garlic, shredded bamboo shoots, shredded venetian leaves
Heat the oil pan and add garlic
Add shredded bamboo shoots and shredded venetian leaves and stir well
Add beans and mustard, stir well
Mushroom Tofu
Ingredients: 300 grams of tofu, 3 mushrooms. Mustard mustard, soy sauce, sugar, sesame oil, and starch in moderation.
practice:
Cut the tofu into small cubes and hollow out the center;
Chop the washed and soaked shiitake mushrooms and pickled mustard, add seasoning and starch and mix well to make the filling;
Stuff the stuffing into the center of the tofu, put it on a plate and steam it until cooked, pour sesame oil and soy sauce on it and serve.
Braised Turtle
Ingredients: soft-shelled turtle, pork belly, garlic, dried chili, ginger, onion, light soy sauce, dark soy sauce, oil, salt, chicken essence, sugar, star anise, cinnamon
practice;
First prepare the soft-shelled turtle and clean it, then chop the soft-shelled turtle into chunks and remove the fatty internal organs of the soft-shelled turtle.
Then put the chopped soft-shelled turtle into a bowl, add cooking wine, ginger and scallions, mix a little, marinate for half an hour and set aside.
Then cut the small ingredients in advance, mince the dried chili, mince the onion and ginger, do not need to cut the garlic cloves, and then cut the pork belly into thin slices.
Put the base oil in the hot pot, first add the pork belly and stir-fry until the pork belly is oily, then add minced ginger, garlic, dried chili, star anise, and cinnamon and continue to stir-fry.
Add the soft-shelled turtle and continue to stir-fry until the soft-shelled turtle changes color.
Add two tablespoons of water to start seasoning, add oyster sauce, dark soy sauce, chicken essence and monosodium glutamate and other seasonings, simmer for 20 minutes on low heat, and then switch to high heat until the soup is thick, then you can take it out of the pot and serve it on a plate
Scrambled eggs with tomatoes
Ingredients: Tomatoes, Eggs, Salt, Oil
Production steps: Cut the tomatoes into pieces of different sizes, it doesn’t matter what shape, open the eggs and put them in a bowl, beat them well, and add a little salt.
Put an appropriate amount of oil in the pot, and when the oil is hot, pour in the egg liquid. Note that at this time, the egg liquid will naturally solidify.
When the egg liquid is solidified, use a rice spatula to gently enter from the edge of the egg, turn the egg over, and fry it.
When the eggs are golden on both sides, remove them from the pan.
Put the tomatoes into the pot, stir-fry a few times, put the scrambled eggs in, add a little salt, stir-fry a few times, and get out of the pot.