The next day, stewed fish with olives: smash the olives, fry the fried small fish in a pot until light yellow, add olives, ginger, onions, fresh soy sauce, a little sugar, pepper and rice vinegar, and cook in water for about 10min, which is spicy and delicious.
On the third day, Chinese cabbage and Pleurotus eryngii stewed vermicelli: a little pork belly, stir-fry until the color fades, add Pleurotus eryngii and Chinese cabbage, stew some delicious salt for about five or six minutes, and finally add the soaked sweet potato vermicelli and cook for two or three minutes.
On the fourth day, stewed pig's trotters with dried soybean bamboo shoots: after blanching the pig's trotters, put them in a pressure cooker with soaked dried bamboo shoots, soybeans, ginger, onions, water and jujube. Stir-fried soybeans with dried vegetables: prepare a bowl of cooked soybeans in advance, stir-fry shallots with fragrance, add dried vegetables and soybeans before soaking, and burn them together, with a little fresh flavor and refined salt to make them salty and fresh.
On the fifth day, after the chicken is blanched, it is boiled with Cordyceps sinensis and jujube, with fungus, bean curd skin, cabbage, hot pot balls and so on. And the soup fish is also colorful.
On the sixth day, stir the pork belly, ginger, onion, rice wine, tofu, fermented bean curd and tofu, marinate for 10 minute, stew with water for 20 minutes, and finally cook with mung bean cake until it becomes loose.
On the seventh day, fancy steamed eggplant: after the green beans are cut in half, chopsticks are placed on both sides, the third knife is kept open, and the fourth knife is broken. Stuffed dumplings, steamed in a pot, covered with glutinous rice flour, scallion and diced carrots.
Crucian carp bean curd soup: fry grass carp until both sides are slightly yellow, add boiling water, ginger, onion and white pepper to stew for about ten minutes, then add Flammulina velutipes, cook for three or four minutes, and take out the seasoning.