Braised Tricholoma with green pepper and edamame
When I buy vegetables, I see fresh Tricholoma, which is rarely sold. I bought some and fried them with edamame and green pepper. By the way, I put the diced lunch meat in it. The method is simple, rich in flavor and light in nutrition.
Practice: Dice green pepper, diced lunch meat, peeled edamame, diced Tricholoma, heat in a wok, add a little cooking oil, put edamame and Tricholoma in a wok and stir-fry until raw, then add diced lunch meat and stir-fry, add a small bowl of hot water and a little salt, stir-fry evenly, then stew until tasty, add diced green pepper and stir-fry until raw, and then take out the wok.
This dish doesn't need much seasoning, and it's delicious only by the smell of the ingredients. The main purpose of adding diced lunch meat is to add color and make mushrooms taste fresh and tender.
Mashed cucumber
Cucumber is refreshing, crisp, heat-clearing and detoxifying, and it is one of the ingredients often eaten at home. Especially taking cucumber is simple and crisp, and it is also an excellent cold dish in home cooking. Wash the cucumber, put it on the chopping board, pat it flat with a knife, cut it into small pieces, put it in a small pot, pat the garlic flat and chop it up, add sesame oil, balsamic vinegar, soy sauce, salt and sugar, mix well to make the cucumber tasty, and pour it into a plate to eat. Two cucumbers can be stirred in such a plate. When it is hot, it is my favorite.
Luncheon meat
Because many dads love climbing mountains, they often take some canned lunch meat as dry food when they go out. When they are hungry in the mountains, eating some meat can also replenish their physical strength, so there is always lunch meat at home, but it is rarely eaten at ordinary times and only once in a while. This time, because a can was opened, the children were happy to cut the rest for food. Because there is no heating, this dish is cold.
Mix (cooked) rice with millet.
This kind of rice is made by mixing a handful of black rice in the rice, washing it together and stewing it. Because of a handful of black rice, the stewed rice is a little purple in color, but it looks good and smells good.