(1) Prepare ingredients: pomfret 1 ginger 1 onion.

(2) Clean the pomfret, cut several holes in the back, and dry the water with kitchen paper.

(3) Put oil in a hot pan, add pomfret, fry until both sides are slightly yellow, and take out the pan.

(4) Leave a little oil in the pot, add ginger and shallots and stir-fry until fragrant, and add 1 tablespoon for light soy sauce and stir well. Add 1 small bowl of water, 2 tablespoons of light soy sauce, 2 grams of salt, and half a spoonful of sugar, add the fried pomfret, cover and cook for 5 minutes, turn over halfway, and then put the fish in the plate.

(5) Add 1 spoon balsamic vinegar and a little water starch to the soup in the pot, cook until the soup is thick, pour it on the pomfret, and sprinkle with chopped green onion, which is delicious.

2. Flowers are in full bloom

(1) Prepare ingredients: eggs, 6 cornstarch, 1 spoon of ham sausage, 1 root shallot (appropriate amount).

(2) Separate the egg yolk and egg white and put them into two bowls respectively. Add 2g salt, 15g corn starch and shallots into the protein bowl and stir well. Add ham sausage, 2g salt and 15ml starch water into the egg yolk liquid bowl and stir well.

(3) Heat the pan, brush the oil and turn off the fire.

(4) Pour 2 spoonfuls of egg yolk liquid and cook pancakes on low heat. The omelet should be as thin as possible, so it is easy to roll up and cook.

(5) fry until the surface is solidified. Turn off the fire, roll up the egg skin along the pot with a spatula, and then push the egg roll into the pot. Add the remaining egg yolk liquid into the pot, spread it out and fry it on low heat until it is solidified. (Send the sausage away with chopsticks) Then continue to peel off the skin in the pot, push the egg roll to the side of the pot, brush a little oil in the pot, add the egg white liquid, and fry on low heat until it is solidified. Then roll it into a roll and push it to the side of the pot, brush it with oil, pour in the remaining protein solution, fry it on low heat until it solidifies, and roll it up to make an egg roll. Fry on both sides for a few seconds, and take off the pan. Cut into pieces, plate and serve delicious.

3, jujube yam mutton soup

(1) Prepare ingredients: 2kg of lamb leg, iron stick yam, 1 root parsley, medlar, jujube, ginger, 1 small onion (appropriate amount).

(2) After the leg of lamb is boiled, blanch it in cold water for 5 minutes, skim off the floating foam, pick up the mutton and drain the water.

(3) Put oil in a hot pan, add onion, stir-fry ginger, stir-fry mutton 1 min, and stir-fry cooking wine until dry (this step can remove the fishy smell of mutton).

(4) Then transfer the mutton into an electric pressure cooker, add boiling water, and press the beef and mutton stall for 40 minutes. Drip with an air valve, add yam and red dates, add salt and pepper, cover the pot, cook for 10 minute, add Lycium barbarum, take out the pot, and the delicious mutton soup is ready, warming the heart and nourishing the stomach.