1 Black pepper steak

Ingredients: steak, onion, olive oil, black pepper, flour, butter, beef broth, chopped coriander< /p>

Steps: 1. Season the steak with pepper and salt on both sides.

2. Melt a little butter and mix in 1 tablespoon of flour to form a paste. (for soup)

3. Heat the olive oil, add the steak and fry for about 5 minutes on each side. (Cooked or cooked depends on personal taste) Remove the steak and serve on a plate.

4. Leave a little oil in the pot, add shredded onions and fry until the onions become translucent. Add beef stock, salt and black pepper, then add butter and flour to make a thick sauce.

5. Pour the sauce over the steak, sprinkle with chopped coriander, and serve with vegetables.

1. Lemon two-color spaghetti (4 servings)

Ingredients:

1 can of clams (about 280g) 1 teaspoon of olive oil 1 chopped onion 1 large cup of chicken broth without oil 2 teaspoons of lemon juice 1/2 teaspoon of chopped lemon zest 2 slices of garlic minced 1 teaspoon of cornstarch A little celery cut into sections 170 grams of spinach noodles and 170 grams of pasta

Method:

1. Pour out the clams, drain the soup and reserve it for use. Heat the oil in a pot over medium heat, add the onions and sauté until soft (about 5 minutes), add the garlic and sauté for another 1 minute. Pour in the clam broth, chicken stock, lemon juice and lemon zest and bring to a boil. Mix cornstarch with 1 teaspoon water in a small bowl, pour in boiling chicken broth, cook for 1 minute, reduce to low heat, add celery and clams, bring to a boil to make sauce.

2. At the same time, cook the noodles and mix with the sauce.

Nutritional content: Calories 436 kcal, protein 22g, fat 6g, calcium 85mg, fiber 6g

2. Fragrant shrimp noodles (4 servings)

Ingredients : 1 tsp vegetable oil 2 minced garlic 1 tsp half minced ginger 400ml chicken broth 3 carrots peeled and cut into long strips 350g washed shrimps cooked in advance 2 onions cut into thin slices 3 tsp coconut powder 1 tsp orange juice 220g fine 1 teaspoon chopped mint for spaghetti

Method:

A. Heat oil in a pot over medium heat, add garlic and minced ginger and stir-fry for 1 minute. Pour in chicken stock and bring to a boil. Add carrot sticks. Cook for 2 minutes, add shrimp, onion, coconut powder and orange juice

B. At the same time, cook the noodles, mix with prepared A, sprinkle with mint leaves and serve

Nutritional information: calories 419 kcal protein, 27 grams fat, 11 grams calcium, 71 mg fiber 3 grams

3. Spaghetti with tomato sauce and meatballs (6 servings)

Ingredients:

Meatballs: 350g beef 1/2 cup dry bread crumbs 1 egg 1/4 cup milk 1/4 cup parmesan cheese 1 tsp dry minced onion pinch of salt

Sauce: 1 tsp olive oil 1/2 cup chopped onions 2 strands of chopped garlic 1 can (approximately 400) grams of tomato paste 800 grams of chopped tomatoes 1 teaspoon of white vinegar 340 grams of spaghetti in the shape of a racket

Method:

< p>A. Mix all the ingredients for making meatballs in a large bowl and use a round spoon to press them into small meatballs. You can make about 70 meatballs

B. Heat oil in a pot, add onions and sauté for 2 minutes. Add garlic and sauté for 1 minute. Pour tomato paste and chopped tomatoes into the pot and stir-fry. Carefully add meatballs and heat over medium-high heat until boiling. Cover the pot over low heat and simmer for 20 minutes, sprinkle with a little white vinegar

C. While cooking the meatballs, cook the spaghetti, pour in the meatballs and sauce and serve

< p>Nutritional content: Calories 484 kcal Protein 24 grams Fat 15 grams Fiber 6 grams Calcium 102 mg

4. Assorted vegetable spaghetti

Ingredients: 2 medium-sized mature puppies Wash, peel, seed, and cut the pumpkin into small pieces. 2 small cucumbers, wash and cut into pieces. 1 zucchini, peel and cut into small pieces. 1 onion, cut into small pieces. 1 red bell pepper, cut into small pieces. 2 teaspoons of olive oil. Half a teaspoon of cloves, half a teaspoon of salt, a quarter of a teaspoon of pepper, 2 pieces of garlic, minced, 340 grams of spaghetti

Method:

A. Pour the chopped vegetables into a large bowl Then add olive oil, cloves, salt and pepper to the vegetables, mix well and then pour the vegetables into the pot (try to spread the vegetables out, if the pot is not big enough, you can fry them in 2 times), stir-fry over medium heat for 20 minutes.

Add the garlic and stir-fry for another 10 minutes, until the edges of the vegetables are golden.

B. At the same time, cook the pasta and mix with the stir-fried vegetables