Classic recipes all have pictures, and food is what we all like. As we all know, there are many kinds of food, and the same food has different practices and flavors according to different regions. The following is a compilation of classic recipes with pictures.

Classic recipes with pictures 1 The first line: Fried shredded pork with green pepper and yuba.

Required materials: 3 green peppers, lean meat 150g, yuba 1 piece, appropriate amount of Orlean gravy, appropriate amount of salt, appropriate amount of pepper, appropriate amount of thirteen spices (optional), 3 cloves of garlic, and cooked white sesame seeds (for decoration, negligible).

Step 1: Cut the tenderloin into shredded pork along the grain. If it is difficult to cut, you can put it in the refrigerator for a while before cutting.

Step 2, scoop half a spoonful of ceramic spoons of marinade for Orlean chicken wings, grab salt, pepper, thirteen spices and shredded pork with your hands, and marinate for 10 minutes (you can also cover it with plastic wrap and keep it fresh in the refrigerator for one night, which is more delicious).

Step 3, shred the green pepper.

Step 4: Chop garlic with a knife.

Step five, the yuba is soft!

Step 6: put cold oil in the hot pot (a little more than usual) and stir fry the minced garlic.

Step 7: Add chopped green pepper and stir-fry over medium heat until the color becomes dark.

Step 8: Add soft yuba and stir-fry for about 2-3 minutes.

Step 9: Add shredded pork to medium heat, and the shredded pork will spread quickly. When the shredded pork turns white, the basic shredded pork is almost cooked. At this time, add appropriate amount of salt to taste, and then stir fry 1 min.

Step 10: Take out the pot and sprinkle with white sesame seeds for decoration. This step can be ignored.

The second course: vinegar cabbage

Required materials: Chinese cabbage 1 piece, vinegar 10g, soy sauce 5g, sugar 3g, salt 1g, chicken essence 1g, 4 dried peppers, 5 garlic cloves and edible oil 15g.

Step 1: Prepare the ingredients, such as vinegar, sugar, salt and soy sauce, and put them in a bowl to make juice.

Step 2, clean the cabbage and drain the water.

Step 3: Cut the stems and leaves of Chinese cabbage into the desired shape.

Step 4: Drain the oil after the pot is hot. When the oil temperature is 40% to 50% hot, add chopped red pepper and garlic and stir-fry until fragrant.

Step 5, quickly stir-fry the cabbage stalks in the fire.

Step 6, then add the leaves of Chinese cabbage and continue to stir fry together. When the cabbage is slightly soft, add the prepared salt, sugar, vinegar and soy sauce.

Step 7: Chinese cabbage will produce moisture during cooking, so there is no need to add water. Cook until the cabbage is soft, add chicken essence to taste and stir fry a few times.

The third way: minced meat vermicelli pot

Required materials: minced meat 100g, a handful of sweet potato vermicelli, 2 slices of ginger, 3 cloves of garlic, 2 shallots, a few millet peppers, Pixian bean paste 1 tablespoon, half a spoonful of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of oil, a little sugar and a little salt.

Step 1: Prepare ingredients. Soak the vermicelli in warm water in advance, and chop the onion, ginger and garlic into spicy pieces.

Step 2: put cold oil in a hot pot, pour minced meat and stir-fry until the color turns white.

Step 3: Add onion, ginger, garlic and millet and stir fry.

Step 4, add the soy sauce of Pixian bean paste and stir fry evenly with oil consumption.

Step five, pour water to boil.

Step 6: Add the soaked vermicelli, sprinkle with a little sugar and salt, and cook for two minutes until the vermicelli becomes soft. Sprinkle chopped green onion on the pot.

Fourth: garlic ribs

Required materials: 500g of ribs, cooking wine 1 tablespoon, 2 tablespoons of soy sauce, half a spoonful of pepper, appropriate amount of salt, 2 tablespoons of sugar 1 tablespoon, one end of garlic, and soy sauce 1 tablespoon.

Step 1: Chop the ribs into small pieces, wash them, add cooking wine, soy sauce, pepper, salt and starch, and marinate for 30 minutes.

Step 2, fry the marinated ribs in an oil pan until golden brown, and take out and drain the oil for later use.

Step 3: Chop the garlic into minced garlic.

Step 4, take the hot oil out of the pan, add half of minced garlic and stir-fry to give a fragrance.

Step 5, add ribs, soy sauce and soy sauce and stir fry evenly.

Step 6, add sugar, salt and the remaining minced garlic, stir-fry evenly and then take out the pot.

Fifth: Fried eggs in the garden.

Required materials: half a vegetable garden (dried radish), 2 eggs and proper amount of oil.

Step 1: Chop the pickles and break the eggs for later use.

Step 2, add the right amount of oil, add pickles and stir-fry until fragrant.

Step 3: Smooth the pickled vegetables properly, pour in the egg liquid, and fry until both sides are golden (salt is not needed, and the vegetable garden is salty).

Step 4: If you are afraid of getting angry, you can add appropriate amount of water to boil for a while.

The sixth way: Braised trotters

Required materials: half a pig's trotters, rock sugar 10g, 3 slices of onion, 2 slices of ginger, appropriate amount of soy sauce, appropriate amount of soy sauce, appropriate amount of cooking wine and appropriate amount of salted chicken essence.

Step 1: Boil pig's hand in cold water to remove fishy smell.

The second step, put the rock sugar after the oil is hot, be careful not to open too much fire, the rock sugar is easy to paste.

Step 3, put the pig's hand in the pot and fry it in sugar.

Step 4, add wine, soy sauce and soy sauce, stir-fry evenly.

Step five, add water, the water does not pass the pig's hand.

Step 6: Bring the fire to a boil, and turn to low heat for cooking 1 hour.

The seventh step is to adjust the fire and collect the juice.

The seventh way: sweet and sour hairtail

Required materials: one hairtail, appropriate amount of cooking wine, sugar 1 tablespoon, vinegar 1 tablespoon, onion and ginger, pepper, starch and edible oil.

Step 1: Wash hairtail and cut it into sections. Add cooking wine, pepper and onion ginger and marinate for 30 minutes.

Step 2, wrap the hairtail section with dry starch.

Step 3, pour a proper amount of cooking oil into the pot, put in the hairtail section covered with dry starch, and fry it over low heat.

Step 4, fry until both sides are golden.

Step 5, leave the bottom oil in the pot and saute the shallots and ginger.

Step 6: Add the fried hairtail section, add half a bowl of water, a spoonful of sugar, a spoonful of vinegar, (the ratio of sugar to vinegar is 1: 1) and a little salt.

Step 7, after the soup is thick, it can be taken out of the pot.

Eighth road: home-cooked mushrooms and rotten bamboo

Required materials: tofu, mushrooms, green peppers, carrots, oil consumption, soy sauce, cooking oil, starch, salt and onions.

Step 1: Wash the mushrooms before soaking, and keep the water for soaking mushrooms.

Step two, the yuba is also soaked for use.

Step 3: Squeeze the mushrooms clean, keep the water for soaking the mushrooms, and cut the yuba into inches.

Step 4, cut carrots into rhombic slices, cut onions into inches for later use, and water starch for later use. Side dishes can be casual, such as fungus or green pepper. )

Step 5, heat the oil in the pot and put it into the onion frying pan, then add the mushrooms to enhance the fragrance.

Step 6, add yuba and stir fry, add oyster sauce and stir fry evenly.

Step 7, add water soaked in mushrooms to taste. Add side dishes at this time. Cooking for 30 seconds will be more delicious. At this time, you can taste the salt to decide whether to add salt or soy sauce.

Step 8, add water starch, boil to collect juice, and then turn off the fire.

Ninth road: eggplant with sauce

Required materials: bean paste 1 tablespoon, eggplant 1 tablespoon, soy sauce 1 tablespoon, 3 cloves of minced garlic, appropriate amount of salt, 2 green peppers and a small amount of water.

Step 1: Wash and peel eggplant and cut it into small pieces for later use. Cut the green pepper into sections and chop the garlic.

Step 2: Stir-fry minced garlic over high heat, then turn to medium heat and pour in eggplant and green pepper.

Step 3: stir fry a few times and then pour in a little water, not too much.

The fourth step is to stir fry a few times and add delicious soy sauce.

Step 5: The eggplant is absorbing water at this time, and then dig a spoonful of bean paste into it.

Step six, stir fry, color the eggplant and stir the seasoning evenly. Then turn the heat down, cover the pot and stew for five minutes. In the meantime, you can open the lid to see if there is juice and if the eggplant is soft.

Step 7: Collect the juice. When the eggplant is soft, it can be cooked. The bean paste is very salty, so there is no need to add salt. You can add a little to the heavy mouth.

Tenth: Steamed chicken with mushrooms

Required materials: 2 chicken legs, 30g dried mushrooms, garlic 10g, ginger 10g, oil consumption 1 tablespoon, 2 tablespoons soy sauce, chicken essence 1 teaspoon, salt 1 teaspoon and chopped green onion.

Step 1: soak the mushrooms in advance for use.

Step 2: Wash the chicken legs and chop them into small pieces. Wash mushrooms and squeeze them dry for later use. Slice ginger, garlic, onion and chopped green onion.

Step 3, put the chicken leg meat into a container that can be steamed in the pot, add ginger and garlic slices, add oyster sauce, add fresh soy sauce, add chicken essence, add salt and marinate for half an hour.

Step 4, add mushrooms and mix well.

Step 5, put it into a steamer, boil the water and steam for 20 minutes.

Step 6: Sprinkle chopped green onion in the pot.

Classic recipe with picture 2 potato kelp barbecue

Ingredients: potato, kelp, pork belly, salt, cinnamon, star anise, soy sauce, soy sauce, onion and ginger.

Exercise:

1, kelp soaked for half a day in advance. Wash potatoes, peel and cut into large pieces, and cut pork belly into pieces;

2, put a little oil in the pot, add pork belly after the oil is hot, and fry on low heat until the surface of the meat is yellow and firm, and the oil in the meat oozes. Add onion and ginger slices and stir-fry a few times, pour in potato pieces and stir-fry, add light soy sauce and dark soy sauce and stir-fry evenly;

3. Add kelp and pour boiling water one or two centimeters shorter than potatoes. Add star anise and cinnamon, bring to a boil over high heat, and turn to medium heat for stewing for about 30 minutes;

4, add a little salt, juice out of the pot.

Grilled shrimp

Ingredients: fresh shrimp, potatoes, garlic cloves, red peppers, coriander.

Practice: 1, fresh shrimp washed and drained, potatoes peeled, washed and cut into small pieces for convenient eating. Garlic cloves, red pepper cut into small pieces, coriander washed and cut into small pieces.

2, put the right amount of oil in the pot, a little more. Fry the shrimps on high fire until the color changes completely, and then turn to low fire to continue frying for 5-8 seconds.

3. Take out the shrimp oil. Pour the shrimp oil into the pot and fry the potatoes.

4. After frying on high fire for 5-8 seconds, turn to low fire and fry until the potatoes are cooked and the surface is slightly burnt.

5. Season with a little salt. Add the fried shrimp and stir fry properly.

6. Crush garlic cloves with a knife and put them in the pot.

7. put red peppers. Just add coriander.

Scrambled eggs with okra

Ingredients: okra, eggs, red pepper, salt, oil.

1. Wash okra, blanch it with boiling water, and then cut it into sections; Cut the red pepper into small pieces.

2. Beat the eggs in a bowl and add some salt to break them. Add oil to the pot and heat it. Pour in the egg mixture and fry it into pieces.

3. Add some oil to the pot, pour in okra and red pepper and stir fry.

4. Add scrambled eggs and stir well. Season with salt and serve.

Stir-fried pork liver with celery

Ingredients: celery 500g, pork liver 300g, red pepper 15g, onion ginger, oil, salt, cooking wine 20ml, sugar 3g, soy sauce 20ml, pepper 2g, chicken essence, starch and sesame oil.

1. Wash celery and cut into sections, shred red pepper and slice pork liver.

2. Add cooking wine, sugar, pepper, soy sauce and starch to the pork liver and mix well.

3. Put celery in boiling water, add a little salt to simmer the soup, remove it and let it cool.

4, hot oil pan, saute ginger and onion, add pork liver slices, stir fry until the color changes and hardens, and serve for later use.

5. Continue to heat the oil pan, pour in celery and add salt, sugar and soy sauce.

6. Stir fry evenly, then add shredded red pepper and pork liver, drizzle with sesame oil, add a little chicken essence, stir fry evenly and turn off the heat.

Spicy sesame bone

Ingredients: ribs 400g, dried chili 15g, cooked sesame seeds, egg yolk 1/2.

Seasoning: minced garlic, Jiang Mo, chicken essence, sugar, ginger powder, soy sauce, rice vinegar and starch. Proper amount of sesame oil and vegetable oil.

1. Wash the ribs, chop them, add soy sauce, chicken essence, ginger powder, egg yolk and starch for curing, then fry them in hot oil until golden brown, and take them out.

2. Heat oil in a pan, saute ginger, garlic and pepper, then add rice vinegar, sugar and soy sauce to stir fry, then add ribs to stir fry, pour sesame oil and sprinkle with sesame seeds.

Pepper starch meat

Ingredients: pork belly, green pepper, lobster sauce, Lee Kum Kee lobster sauce, cooking wine, soy sauce, green garlic, garlic, oil, salt and sugar.

working methods

1. Wash and slice pork belly, slice pepper, mash garlic, dice garlic seedlings, soy sauce, sugar, salt and Lee Kum Kee lobster sauce, put them in a bowl and mix well.

2. When the pot is hot, spread the pork belly in the pot and fry it until one side is slightly oily, then add a small amount of vegetable oil, fry it until one side is slightly yellow, then turn it over and fry it until the other side is slightly yellow, and serve it. The fried oil remains in the pot.

3. Put the green pepper into the pot and stir-fry until Microsoft can eat. Add minced garlic and lobster sauce, and it will be fragrant.

4. Turn to high fire, put pork belly and green pepper into the pot, add cooking wine and stir-fry until the cooking wine volatilizes, then pour in the sauce prepared in the first step, sprinkle with green garlic seedlings and stir-fry evenly.

Stir-fried razor clam

Material: razor clam; Onions; Ginger; Garlic; Douchi sauce; Green pepper; Red pepper; onion

1, razor clams soak in salt water for at least two hours to spit sand.

2. Slice the onion, ginger and garlic, cut the onion into sections, and mince the green pepper and red pepper for later use.

3. Boil the soaked' razor clam' in boiling water for a while and take it out for later use.

4. Heat the oil pan, add the onion, ginger and garlic, stir fry, add the onion, green pepper and red pepper in turn, and finally add the right amount of lobster sauce and a little water.

5. Stir-fry clams in a pot (lobster sauce itself is salty, no need to add salt).

Shrimp with bean curd

1, fresh grass shrimp is cooked in the pot and cooled in cold water.

2. Peel the shrimp and leave the phoenix tail, wash it, mix well with 1g salt, chopped black pepper, cooking wine and a spoonful of corn starch, and marinate for ten minutes!

3, a piece of south tofu! Prepare onion, ginger, garlic, sliced ginger and garlic, onion and millet spicy diced for use!

4. Cut the tofu into small pieces, add a spoonful of salt to the boiling water pot, and blanch the tofu to make it smell like beans! Remove and control dry water!

5. Prepare seasonings: 30ml oyster sauce, soy sauce 10ml, cooking wine101;

6, sit in a pot and heat it, pour in the right amount of vegetable oil, and slide the shrimp until it changes color (about 30 seconds);

7, leave the bottom oil in the pot, chives, ginger, garlic! Pour the seasoning into the bowl! Add 50 ml of water and boil!

8. Pour in the tofu and roll for two minutes, then pour in the shrimp and roll for another minute. The water starch is thickened!

Fried fish steak

Ingredients: herring steak, minced ginger and onion, cooking wine, black pepper, cooking wine and refined salt.

1. Clean herring steak. The thickness of the fish chops is even.

2. Add minced onion and ginger, cooking wine, black pepper, cooking wine and salt and mix well. Marinate for half an hour.

3. Add oil to the hot pot.

4. Add the marinated fish steak.

5. Fry both sides golden.

6. Sprinkle with salt and pepper.

Braised bamboo with mushrooms

Ingredients: 50g yuba, 4 mushrooms, half red pepper, half carrot, 1 tablespoon soy sauce, 1 teaspoon soy sauce, a little salt.

1, yuba soaked in water, mushrooms soaked in Kamikiri silk.

2. Shred carrots and red peppers.

3, hot oil in the pot, first add carrots and stir fry for a while.

4. Add shredded red pepper, shredded mushroom and yuba and stir fry.

5. Add soy sauce, soy sauce and a little salt and mix well.

Dried bean curd twice-cooked pork

Ingredients: Pork belly with skin (200g), dried bean curd (150g), lobster sauce (10g), onion (10g), ginger (10g), delicious (/kloc-0

1, dried bean slices.

2. Add the right amount of water to the pot and add the pork.

3. Add onion and ginger slices and bring to a boil.

4. Turn the pot cover to low heat and cook for 10 minutes, then let it cool.

5. Slice the cooked pork.

6. Chop cardamom, put oil in a hot pot and stir-fry cardamom.

7. Add onion and ginger and stir fry. Add the sliced meat and stir-fry until fragrant.

8. Add dried beans and stir fry for 30 seconds. Add delicious food. Stir well and serve.

Classic recipe with figure 3 1, okra abalone steamed egg soup.

Ingredients: 2 eggs, 2 abalone and 2 okra.

Accessories: light soy sauce, sesame oil, 2 slices of ginger and water.

Steps:

1. Two eggs are put in one bowl, and the other bowl is filled with water. Egg shell The water I use is two and a half egg shells. If you want to eat more slippery, add more water. I like it more slippery, that's all.

2, the eggs are scattered, don't use too much force, add water.

3. Gently stir the eggs and water in one direction. It must not be strong. Try to keep the egg mixture from foaming a lot until it is mixed evenly.

4. Sieve the egg liquid at least 1 time.

5. Pour into 2 bowls, cover with plastic wrap, and poke holes with toothpicks for air.

6. Boil the water such as the steamer and then add the egg liquid. The lid is not tight (leaving a gap with thick fingers). Steam over medium-low heat.

7. Wash abalone with a cutting knife, boil it in water 1 min, turn off the fire and drain.

8. Okra drowned.

9. Cut the okra into 5 sections and leave the tail longer.

10 After steaming for 7-8 minutes, you will find that the eggs have solidified. Open the lid, add okra and abalone and steam for another 2 minutes.

1 1, add sesame oil and soy sauce after cooking.

2, pigskin jelly

Material: two pigskins.

Accessories: star anise, pepper, cinnamon, onion root, ginger, cooking wine, salt, white pepper and soy sauce.

Steps:

1, prepare these accessories: onion ginger, star anise, cinnamon and pepper.

2, pigskin, two soaked in water.

3. Pick it up and put it in a boiling pot. Add a little star anise, pepper, onion and cooking wine and cook for 4-5 minutes.

4. Take the pigskin out and cool it in cold water, then remove the hair from the pigskin.

5, put the skin on the chopping block, meat face up, holding the pigskin in one hand and a knife in the other, cut off the fat on the pigskin and wash it.

6. Cut the skin into silk first, and then dice it.

7. Put all the diced meat into a new bowl, and put cold water into the same size bowl. The amount of water is about three times that of skin.

8. Pour the diced meat into the pressure cooker and add water for about three times.

9. Add the remaining auxiliary materials. Bring the fire to a boil and press the pot for about 7-8 minutes.

10, add salt and white pepper when the gas drops.

1 1, the taste is light, with a little light soy sauce (I forgot to take a picture. )

12, pour into the lunch box, let it cool, put it in the refrigerator, and it will become jelly.

13. Check the box directly, then put it in and out of the tray, sprinkle with sesame oil and favorite seasoning. As for me, because I think the salinity is moderate, I only poured sesame oil and decorated it with some cooked corn kernels and cold cucumber shreds.

3. Three Fresh Steamed Buns

Ingredients: 300g leek, 50g auricularia, 500g pork stuffing, proper amount of shrimp, 2 eggs and proper amount of alkaline noodles.

Accessories: flour 1000g, onion, ginger, salt, monosodium glutamate, cooking wine, soy sauce, sesame oil, sugar, yeast, baking powder and pepper.

Steps:

1. Prepare the required ingredients: flour, leeks, fungus, pork stuffing, shrimps and eggs.

2. Prepare seasoning: onion and ginger.

3. Add sugar, baking powder, alkaline noodles, yeast and flour to the dough, and cover it to wake up.

4. Break up the eggs, fry them in the oil pan, turn off the fire immediately after forming, and smash them with a shovel.

5. Soak the fungus in advance, blanch it with boiling water and chop it up.

6. Shrimp can probably be smashed.

7. Wash and drain leeks and chop them.

8. Chop onion and ginger.

9. First, pour Jiang Mo into the meat.

10, adding soy sauce, refined salt, monosodium glutamate, cooking wine, sugar and pepper.

1 1, add water, stir the meat stuffing, slowly pour in the water, add enough water, the meat stuffing will be delicious, and the taste is not firewood. Generally, in pure meat stuffing, 1 kg of meat needs at least 8 taels of water.

12, add sesame oil when the water is enough.

13, after the meat is mixed, add chopped green onion.

14, add fungus, eggs and shrimps and mix well.

15. Finally, add leeks to prevent water from coming out.

16, the proofed noodles are divided into equal small doses.

17, "Roll into dough"

18, take the filling and put it on the dough.

19, twist the dough with your thumb and wrap it in one direction. (O(∩_∩)O I'm left-handed, and I may look a little awkward)

20. The more pleats the steamed stuffed bun, the better it looks.

2 1, boil the pot in advance, put the kneaded steamed bread in, and simmer for 7 minutes.

4. Garlic pasta

Ingredients: spaghetti150g, parsley 80g.

Accessories: 25 grams of garlic, 2 small red peppers, 20 grams of olive oil, appropriate amount of salt, appropriate amount of black pepper and a little chopped pepper.

Steps:

1, main raw materials.

2. Fill the soup pot with water and sprinkle 5 grams of salt to boil.

3. Slice the garlic for later use.

4. Cut the pepper into small circles and remove the seeds for later use.

5. Chop the parsley for later use.

6. All the materials are ready.

7. At this time, the water has been boiled, so pour the pasta into the boiling water.

8. After adding the spaghetti, stir with bamboo chopsticks and cook the spaghetti for about 10 minute.

9. Heat the wok and pour in olive oil.

10, add garlic slices to warm oil and stir-fry over low heat.

1 1 until the garlic slices are slightly yellow.

12, stir-fry the pepper a few times.

13, then add 60 grams of celery and stir fry a few times.

14. Take out the cooked spaghetti, put it in a wok and fry it with vegetables.

15, stir-fry evenly over high fire.

Season with salt.

Add pepper to taste.

18. Finally, add the remaining 20 grams of parsley, stir well and serve.

19. After the pasta is out of the pan, sprinkle a little chopped black pepper and serve.

Characteristics of garlic pasta; The color is refreshing, the garlic flavor is rich, the taste is smooth and the aftertaste is fragrant.

5, tremella lotus seed soup

Steps:

1, prepare ingredients:

Natural tremella, clear water (usually sold in bags on the market now, it is said that this kind of tremella is not very nutritious, so I bought some natural tremella, but it was difficult to clean it, and it took half a day to get it. )

2. Soak the tremella with clear water for about half an hour, but if you are not in a hurry, try to soak it for about two or three hours, and change the water once an hour. This will make it easier for tremella to stew glutinous rice, and it will make some bad ingredients of tremella itself soluble in water.

3. Wash the soaked tremella and remove the roots. If there is a copper-green tremella that feels rotten and soft, it is broken. Pick it out.

4, according to the situation, add water, I use an electric pressure cooker to stew, which is not very water-consuming, so the two bowls of semi-white porcelain bowls in the above picture are added to these tremella. If it is stewed with an open flame, you have to add more at a time, because natural Woodsnow Fungus is not as easy to stew glutinous rice as wrapping a crown.

5. Wash the lotus seeds and put them in the pot together (I use lotus seeds with cores. Many people think lotus seeds are bitter, so you can buy them without cores, but lotus seeds have a good calming effect and are not very bitter, so the ones with cores are better, hehe).

6. Pressurize for 70 minutes

7. Wash Lycium barbarum

8, the amount of polycrystalline rock sugar (this time there is no rock sugar, barely used)

9, stew, power off, while the tremella soup is still hot, put rock sugar and medlar, mix well. If you like to eat dates or Sydney, you can also put a few. Pay attention to adding dates and Sydney after stewing tremella, then plug in the electricity and stew for a few minutes without pressure. If you add Lycium barbarum, rock sugar and red dates in the early stage of stewing, the color of the soup will be opaque and the taste will be a little sour, so you must add them after stewing.

10, come out and have a look, hee hee.

1 1, put it in the refrigerator.

12, lotus seed, lotus seed

13, tremella is very waxy and melts in the mouth.

14, the soup is very strong.

Storage:

Put it in a big soup bowl, let it cool naturally, and then put it in the refrigerator for more than three hours (be sure to put it in the refrigerator after cooling, and put it in when the food is still hot, not only the refrigerator is easy to spoil, but also the food is easy to spoil).

After three hours, you can enjoy the delicious food that nourishes your heart and lungs without getting angry.

Wow, it is super delicious. Tremella melts in the mouth. Take a sip of red dates and all the juice and meat will be eaten. The thick soup is mixed with the fragrance of Sydney and red dates. It's really beautiful. Hee hee, the best thing is that after eating a bowl, I feel cool from my mouth to my stomach, so refreshing.