1, hot and sour tomato strips
Wash the eggplant, cut into pieces, and steam in a steam curtain for about 10 minutes to 13 minutes. Cut the pepper into small pieces and put it into a cooking machine to stir into small squares. After the peppers are stirred, pour them out and put them in a big bowl for later use. Wash the wok, bring it to a boil, add minced garlic and pepper and stir-fry until fragrant, then put the steamed tomato strips into the wok and mix well. Put minced meat and sour beans into a pot and stir well. Add light soy sauce and sprinkle with chopped green onion.
2. Roasted chicken eggs with flowers and mushrooms
Buy fresh flower nails, spit sand and take off flower nails. Fry the skin until golden on both sides. Then add chopped green onion and diced mushrooms, stir-fry in hot oil, add onion and shredded ginger, stir-fry until fragrant, add a little salt and soy sauce, then transfer all the ingredients to a casserole and spread evenly. Finally, pour the beaten egg liquid on it and bake it slowly for 8 to 10 minutes.
3. Red bean and winter melon lean broth
Wash the red beans, put them in a casserole, pour in some water, boil them with high fire, and then simmer for 20 minutes with medium and small fire. Cut the wax gourd into pieces, chop the lean meat into minced meat for later use, and prepare a little chives. After the red beans are stewed, put the wax gourd into the pot, simmer for 10 minutes, and add a little salt to taste. Pour minced meat into the pot before cooking, and sprinkle with chopped green onion at last.
4. Broccoli omelet
Beat the eggs into a bowl, add water and yeast, stir until the yeast is completely dissolved, then pour in flour and stir into a dry batter, cover with plastic wrap to wake the batter to twice its size, cover with plastic wrap and put it in the refrigerator for cold fermentation. Wash broccoli and cut it into small pieces. When the dough is cooked, pour in broccoli and chopped green onion and stir evenly with chopsticks for later use.
Take out the electric baking pan or pan, preheat it with low fire, brush a layer of cooking oil, pour in the batter when the oil temperature is 40% hot, spread it out, cover it with high fire at the same time, bake for 3 minutes, then turn it over and continue baking for 3 minutes, then cover it and continue stewing for 1 minute until both sides are golden. Press with a shovel, and hit quickly.
5. Fried pigskin with carrots and green beans
Dice the pigskin, put it in a pot, add twice as much water, add one star anise, one cinnamon, one tsaoko and two dried peppers, cover the pot and stew for 15 minutes. After the pigskin is cooked, take out the aniseed, wash it and put it in a wok to boil, add the cooking oil, pour the carrot pieces into the wok, then put the tofu pieces into the wok to stir fry, and add salt, soy sauce and oyster sauce to taste. Finally, pour pigskin and green beans into a wok and mix well. Sprinkle chopped green onion before serving.
6, spinach and daylily scrambled eggs
Soak the day lily in cold water, wash it after soaking, pour off the yellow water and control the water to dry for later use. Boil water in a pot, put cooking oil in the pot after the water boils, and pour spinach into the pot for blanching. After the eggs are stirred into egg liquid, pour them into a pot with a little cooking oil, spread them into golden skin, and then roll them up and cut them into long strips. Wash the wok, heat the oil, add the day lily and stir-fry until soft, add the onion and ginger slices, then pour the spinach and egg skin into the wok and mix well, and finally add salt and soy sauce.