Ingredients: eggs, onions, carrots.
3. Pour the oil into the pot. When the oil is slightly hot, pour in the egg yolk and chopped green onion, and fry over low heat to make a cake. Turn the egg roll over and wait for it to set before frying. Fry both sides and pick them up.
Broccoli preserved egg soup
Ingredients: broccoli, carrots, 2 preserved eggs, ginger and garlic, a box of thick soup.
Exercise:
1 Wash the broccoli, cut it into small pieces, blanch it in salted boiled water for 45 seconds, and drain it.
2 Preserved eggs are shelled, mashed or diced, and carrots are shredded.
Heat an appropriate amount of hot oil, stir-fry ginger until golden brown, add about 3 bowls of clear water, then add thick soup treasure, salt, sugar and cooking wine to make thick soup.
4 Add preserved eggs and carrots, and cook over high heat until boiling.
Finally, add broccoli until it boils.
Fresh fruit oat
Ingredients: 60g oats, apple 1 piece, banana 1 rootlet, kiwi 1 piece, several cherries, raisins, 200ML fresh milk and 300ML water.
Exercise:
1. Take a small pot and bring it to a boil. Put oatmeal in a pot and cook it into porridge. Boil the water for about 3 minutes.
2. Dice apples, bananas and kiwis, and rinse raisins twice with water.
3. Put the cooked oats into the container.
4. Mix three kinds of diced fruits on the surface of oatmeal, and pay attention to color matching. Sprinkle raisins, pour in fresh milk and decorate with cherries.
Fried cuttlefish with celery
Ingredients: a cuttlefish, celery, carrots, a little vegetable oil, a spoonful of cooking wine, a spoonful of salt and a little white pepper.
Exercise:
1 cuttlefish, one, will do it twice.
2 Cuttlefish peeled and washed.
Mark the main parts of cuttlefish with shallow diagonal squares, and then cut into long squares.
4 Add some cooking wine and salt, and stir a little for later use.
5 celery is defoliated, washed and cut into sections.
6 put a spoonful of hot oil in the pot.
7 pour in vegetables and stir fry a little.
8 Add cuttlefish pieces and stir fry.
Add a little water and burn it.
10 to think of carrots. Add a few, make some color. boiling
Crucian carp radish bean curd soup
Materials:
Crucian carp 1, radish 0.5, tofu 0.5, onion, ginger, coriander, salt 1, cooking wine 1, monosodium glutamate 0.5, pepper 0.5, corn oil 1.
Exercise:
1 Scaled crucian carp, washed and marinated with cooking wine for 20 minutes; Cut white radish into thick slices and tofu into large pieces;
2 Pour a little corn oil into the pot and fry the crucian carp until golden brown.
3 Start another pot fire, pour in clear water, add onion and ginger slices to boil, and add fried crucian carp after the water is boiled;
4 after boiling again, turn to low heat and stew for 30 minutes, when the soup turns milky white;
5 Add white radish and tofu pieces and cook together, and simmer for 20 minutes with the lid half open;
6. Add a little salt, monosodium glutamate and pepper to taste before cooking.
Fried lettuce
Ingredients: 400g of oil wheat flour, 5 cloves of garlic.
Exercise:
1. Prepare ingredients.
2. Wash the oily wheat and control the water. Flatten garlic cloves with the back of a knife, remove garlic skin and dice.
3. Pour a proper amount of soybean oil into a hot pot, burn the soybean oil to 70% maturity, and add garlic to stir fry.
4. Add oil wheat vegetables and stir fry quickly. Oil lettuce can also be cut into several sections with a knife before frying.
5. Stir-fry a few times, turn off the fire when you see that the oily wheat dish is broken, then add the right amount of salt and chicken essence, stir-fry it twice with the remaining temperature, and then quickly take it out of the pot.
Nutrition xian tofu pudding
Ingredients: a box of super tender tofu, onion, ginger and garlic, mushrooms, carrots, Undaria pinnatifida, fried pine nuts and coriander.
Exercise:
1. Undaria pinnatifida is soaked in small pieces of hair, and other materials are chopped and diced.
2. Boil the tender tofu in water for 1-2 minutes.
3, hot pot with less oil, saute shallots, ginger and garlic, then pour in other ingredients and fry for half a minute, add appropriate amount of soy sauce, sugar and aged vinegar to taste.
4. Slice the cooked tofu into a bowl, pour in three ingredients, and if you like, add some pre-fried pine nuts, Chili oil and chopped parsley, and mix and eat.
asparagus
Ingredients: asparagus, minced garlic and red pepper.
Making:
1 Prepare raw materials;
2. Add a little salt and oil into boiling water;
3. Blanch asparagus in a pot, remove it after discoloration;
4. Put the fresh essence and oyster sauce into a bowl and stir evenly to make juice;
5. Pour the juice on the blanched asparagus;
6 Sprinkle garlic and red pepper rings on the surface of asparagus and pour hot oil.
Vegetarian boiled radish
1 radish cut into thick strips; Cut garlic in half.
2 put vegetable oil in the wok, the oil temperature is 40% hot, add garlic and stir fry over low heat.
3. When the surface of the fried garlic turns Huang Shi, add the water radish, stir-fry it for a few times over high fire, pour in clear water flush with the water radish, add fresh soy sauce after boiling, cook over medium heat until the soup is almost gone, add chopped green onion and salt, stir-fry evenly, pour in water starch, and take out the pan.
Scrambled eggs with celery and fungus
Ingredients: celery, dried fungus vegetable oil, salt, ginger, soy sauce, red pepper and eggs.
Exercise:
1 dry auricularia auricula was washed with warm water to remove the pedicel-torn florets, and celery was washed to remove the oblique section of leaves.
2. Chop ginger and red pepper, break up the eggs, put them in a hot pot and fry them with cold oil and egg liquid until they are solidified.
3 Put cold oil and Jiang Mo in a hot pot, stir-fry red pepper and fungus.
4 Add celery and salt and stir-fry evenly, add light soy sauce and stir-fry until celery becomes soft, and add eggs and stir-fry evenly.
Fried shrimps with almonds and celery
Ingredients: celery 300g, almond 100g, shrimp 80g, salt, onion ginger, cooking wine, sesame oil, starch and chicken essence;
Method:
1 First, clean the celery, drain the water and cut it into longer sections;
2 At the same time, peel off the almond, clean it, rinse the shrimp with clear water, add salt and cooking wine and mix well, add starch and mix well for later use;
3 add water to the pot, add the processed almonds after the water is boiled, and take them out after blanching;
4 After the water in the pot is boiled again, add celery, blanch, remove and drain;
5 Come on in the wok. When the oil is hot, add minced onion and ginger, stir-fry until fragrant, and add shrimps.
6. Stir-fry until the shrimps change color, add the celery and almonds, and stir well;
Add appropriate amount of salt, sesame oil and chicken essence to taste, mix well, and then turn off the heat and serve.
Diced chicken with colored pepper
Composition:
Chicken breast, colored pepper, onion, salt, cooking wine, soy sauce, starch.
Method:
1. Dice chicken breast, add proper amount of salt, cooking wine, soy sauce and starch, and marinate by hand for a few minutes.
2. Wash and cut colored peppers and onions.
3. Heat oil in the pot, put the diced chicken in and take it out.
4. Pour the oil into the pot again, heat it, add the onion, stir-fry the Chili pieces, and add the right amount of salt.
5. Return the diced chicken to the pot and continue to stir evenly.
Flammulina velutipes scrambled eggs
Composition:
Flammulina velutipes (1 2), eggs (2), garlic (2 cloves), oil (6 tbsp), salt (1 tbsp), soy sauce (1/8 tbsp).
Method:
1, peel garlic, pat it flat and chop it, cut off the old roots of Flammulina velutipes, wash it and drain it; Beat the eggs into a bowl, add 1/8 tablespoons of salt, and beat them in one direction with chopsticks for 3 minutes.
2, the pot is hot, add 5 tablespoons of oil to heat, add the beaten egg liquid, and slowly fry until the bottom of the egg liquid solidifies.
3. Then turn over and fry for 15 seconds, and you can pick up the omelet.
4. Add 1 tbsp oil, add garlic and stir-fry, add Flammulina velutipes and stir-fry a few times, add fried eggs, and stir-fry quickly to break the omelet.
5. Stir-fry the Flammulina velutipes until they are soft, add 1/8 tablespoons of soy sauce and 1/6 tablespoons of salt, and serve.