Ingredients: appropriate amount of cabbage, 1 plate of mutton rolls, 1 small handful of vermicelli (need to be soaked in advance), appropriate amount of chopped green onion, 5 slices of ginger, 1 tsp of salt, appropriate amount of chicken essence, appropriate amount of warm water.

Method:

1. Clean the cabbage, cut it into segments, soak the vermicelli in advance, cut the green onions into chopped green onions, and cut the ginger into slices for later use.

2. Put a few slices of ginger into the pot, add warm water and bring to a boil.

3. After boiling, first add the vermicelli and boil, then add the cabbage segments and boil.

4. After boiling, add the mutton rolls and add salt and chicken essence to taste.

5. After the mutton is cooked, add more pepper and sesame oil, mix well and serve.

Farmhouse one-pot stew

Ingredients: frozen tofu, tomatoes, dried mushrooms, carrots, baby cabbage, salt, light soy sauce, pepper, sesame oil;

Method

1. Thaw the frozen tofu, soak the dried mushrooms, and cut the carrots and tomatoes into small pieces.

2. Heat the wok and add oil. First add the mushrooms and carrots and stir-fry until fragrant, then add the tomatoes, add salt, stir-fry until the tomatoes turn into juice, and transfer to a casserole.

3. Put in the frozen tofu, add water to cover all the vegetables, add a little light soy sauce, and simmer slowly for ten minutes.

4. Finally, add the baby cabbage torn into small pieces and cook for another minute or two. Add pepper and sesame oil and remove from the pan.

Tip: It’s also delicious to replace frozen tofu with potatoes.

Northwestern stew

Ingredients: two eggplants, one large potato, two tomatoes, half a green onion, one pepper, half a bowl of lean meat slices, meatballs, peanut oil , salt, cooking wine, water starch, pepper, chicken powder.

Method:

1. Wash the eggplant and tear it into small pieces by hand.

2. Peel, wash and cut potatoes into hob pieces, peel and cut tomatoes into pieces, tear green onions and peppers into slices by hand, and marinate lean meat slices with a little salt, cooking wine, and water starch.

3. Heat the oil in the wok, add the lean meat slices and stir-fry until they change color, add some pepper and stir-fry evenly, then add the green onion slices and stir-fry.

4. Add tomatoes.

5. After frying the tomatoes until the juice is released, add potato and eggplant cubes, and fill with clear soup that is equal to the raw materials.

6. After the fire is boiled, turn to medium-low heat and simmer until the ingredients are soft and rotten, mainly the potatoes. Add green pepper slices and meatballs and simmer for a while. Add salt and chicken powder to taste and serve. pot.

Shredded Shrimp and Radish Soup

Ingredients: 150g shrimps and 200g white radish

Accessory ingredients: 20ml oil, 3g salt, 3g onions, 5g ginger, 3g garlic, appropriate amount of cooking wine, 10ml, 2g chicken essence

Method

1. Take the shrimps out of the refrigerator to thaw in advance, wash and peel the white radish.

2. Prepare onions, ginger and garlic.

3. Cut the white radish into thin strips, and chop the onion, ginger and garlic.

4. Thawed frozen shrimp.

5. Put oil in the pot, add onion, ginger and garlic to 60% heat and stir-fry.

6. Add the shrimp and stir-fry.

7. Add cooking wine after the shrimp changes color.

8. Add appropriate amount of water. Step 8 of making shredded shrimp and radish soup

9. Add shredded radish and bring to a boil over high heat. Step 9 of making shredded shrimp and radish soup

10. After boiling the pot, turn to medium heat and cook for 5 minutes. Add salt and chicken essence to taste.

Chicken soup with Chinese cabbage

Ingredients: 420g canned chicken soup, 500g Chinese cabbage

Accessories: appropriate amount of olive oil and appropriate amount of water

Ingredients : Bok choy and canned concentrated chicken soup.

Method

1. Soak the cabbage in water for 20 minutes, wash and drain.

2. Open the can.

3. Pour the entire can of concentrated chicken soup into the cooking pot.

4. Add appropriate amount of water.

5. Cover the pot and bring to a boil over high heat.

6. Uncover and pour in appropriate amount of olive oil.

7. Add Chinese cabbage.

8. Cover the pot, bring to a boil over high heat, and cook for 3 minutes.

9. Uncover and turn off the heat.

Fish head and tofu soup

Main ingredients: 1 fish head, 2 pieces of tofu

Accessory ingredients: appropriate amount of ginger slices, appropriate amount of wolfberry, appropriate amount of cooking wine, appropriate amount of salt

Method: 1. Wash the fish head, add a little cooking wine, a little salt, and scratch it to remove the fishy smell.

2. Cut the tofu and soak it in water for later use.

3. Fry the fish head until brown on both sides over low heat.

4. Fry the fish head.

5. After the fish head is fried until brown, turn on high heat, add boiled water, and add ginger slices and wolfberry at the same time.

6. Bring to a boil over high heat, then reduce to medium to low heat and simmer for 15 minutes until the soup turns milky white.

7. Add the tofu cubes and stir gently, bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes.

8. Add green onions when cooking.

Duck bone lotus root soup

Ingredients: 250g duck bone, 100g lotus root

Accessories: 30g peanut kernels, 30g gastrodia elata, 1g salt, 1g chicken essence 1 gram of pepper

Method:

1. Prepare the ingredients and set aside.

Originally, the lotus roots had to be cut into hob pieces, but I just had to fry some lotus roots at noon.

2. Put the ingredients into the electric pressure cooker and add appropriate amount of water.

3. Close the lid and adjust the soup setting.

4. When the time is up, add the seasoning.

Fish ball and radish soup

Ingredients: 445 grams of radish, 95 grams of fish balls

Accessories: appropriate amount of chives, appropriate amount of salt, appropriate amount of MSG

Method

1. Ingredients: radish, fish balls, chives

2. Wash the radish.

3. Place on the chopping board and cut into pieces.

4. Heat the oil in the pan, add the cut radish and stir-fry.

5. Then, add the fish balls and add appropriate amount of water.

6. Stir and cook until the radish is cooked and soft.

7. Then, add an appropriate amount of salt.

8. Add appropriate amount of MSG.

9. Season and stir evenly, then add the chives.

Peanut stewed pig's trotters

Ingredients: 2 pig's trotters, appropriate amount of peanut kernels (fried)

Accessories: a little wolfberry

Seasoning Appropriate amount of salt, a little chicken essence, a little green onion, half a piece of ginger, an appropriate amount of cooking wine, an appropriate amount of pepper

Method

1. Chop the pig's trotters into small pieces and blanch them in a cold water pot to remove the blood foam and set aside< /p>

2. Boil water in a pot, add green onions, ginger, and blanched pig trotters. Bring to a boil over high heat, add Shaoxing wine, then reduce heat to low and simmer for 1 hour.

3. Open the lid and soak Boil the good peanuts for about 30 minutes with the lid on

4. Add salt and chicken essence to taste, and finally sprinkle in the soaked wolfberry, then take it out of the pot and put it into a bowl

Tomato fish fillets Soup

Ingredients: 500 grams of Longli fish fillet, tomatoes, cooking wine, white pepper, salt, starch, green onion, ginger, onion and appropriate amount of garlic

Method:

1. First, defrost the Longli fish fillet, wash and slice it, add cooking wine, salt, white pepper, and starch to mix well, and marinate for 20 minutes

2. Wash the tomatoes and make a light cross Blanch a knife with boiling water and peel off the skin when it cools down a bit

3. Chop the tomatoes and set aside. Chop onion, ginger, garlic and onion

4. Heat oil and sauté onion, ginger and garlic until fragrant, add minced onion and tomato cubes and stir-fry until tomato is soft

5. Add 220 ml of water, add salt as appropriate after boiling, then add fish fillets, boil again and you can enjoy it after 3 minutes.

Fat beef in sour soup

Ingredients: Hainan Yellow Lantern chili sauce 20g-100g (increase or decrease according to personal taste) 250g beef slices 125g enoki mushroom 1 sharp pepper 2 red peppers, 5 cloves of garlic, appropriate amount of white vinegar, 5g-20g (increase or decrease according to personal taste), 10g cooking wine, 2g salt, 3g sugar, appropriate amount of stock

Method:

< p>1. Defrost the beef in advance, break the garlic and chop it into small pieces, cut the green and red peppers into rings, cut off the roots of the enoki mushrooms and wash them

2. Put the enoki mushrooms into a pot of boiling water with a few drops of oil. Blanch until cooked, drain the water and place in a bowl.

3. Pour a small amount of oil into the wok, heat until 60% hot, add sliced ??ginger and chopped garlic and saute until fragrant

4. Add the yellow lantern chili sauce and stir-fry for one minute, add the stock, and bring the cooking wine to a boil over high heat. (Additional note: For those who can’t eat spicy food but want the soup to be golden, you can smash a small piece of steamed pumpkin in a food processor and add it to the soup to make a golden sour soup).

5. Use a mesh sieve to filter out the residue in the pot and throw it away. Add beef slices, add salt, bring the sugar to a boil, and use a mesh sieve to filter out the scum.

6. After the fat beef is cooked, pour white vinegar on it, turn off the heat, and pour it into a plate covered with enoki mushrooms

7. Sprinkle green and red pepper rings on the surface for decoration, and finally burn a small amount Pour hot oil on the green and red pepper rings