Stir-fried corn kernels. I've always liked corn. Whether it's stew, porridge, stir-fry or corn juice, my husband always cooks in different ways. His corn is a must, especially delicious. He said that time was limited, and this time he could only make a simple fried corn faster in Aauto. General practice: peel the corn kernels, rinse them with clear water, heat them in a pot, stir fry over high fire, add garlic and green pepper to stir fry when you hear Pumbaa's voice, and then add salt and chopped green onion to serve.

Usually at home, fried cabbage and green leafy vegetables are inseparable. Just bring a lunch for the next night, or bring as little as possible, once in a while. General practice: wash the Chinese cabbage, heat the oil in the pot, add garlic and stir-fry until fragrant, then pour the Chinese cabbage into the fire and stir-fry, add salt and mix well. Leaf vegetables should not be fried for too long, otherwise the leaves will change color and nutrition and water will be lost.

Fruits, strawberries and strawberries are in season these days and the prices are reasonable. My husband said he bought a few pounds when he was shopping, went home and made a fruit meal for his children, and then took the rest to the company to eat, hehe. This is really my favorite fruit. I can finish a few bowls.

Kung pao chicken bento kung pao chicken bento cooking practice

Peel the chicken leg and cut it into pieces, then add half a spoonful of white powder, 12 spoonful of soy sauce, rice wine and pickled chicken for about 15 ~ 20 minutes. During the waiting period, put four spoonfuls of oil and one spoonful of pepper in the pot, stir-fry the fragrance, drain the pepper particles, and leave the pepper oil. At this time, there is still some oil in the pot. Add the chicken, stir-fry until the surface is slightly burnt, prepare the materials from the pan, and then clean the pan. Add Zanthoxylum bungeanum oil, minced garlic, scallion and dried chili, stir-fry until fragrant, turn to high heat, add chicken legs and stir-fry, then add a spoonful of soy sauce, half a spoonful of ebony vinegar and rice wine, and stir-fry for about 2-4 minutes. Add a tablespoon of bean paste and a little water, and stir well. The bean paste is fragrant. After floating out, take out the pot and put it in the lunch box. Because kung pao chicken has a strong flavor. Vegetables can only be boiled in superheated water. When the chicken is marinated with white powder at first, which step can make the chicken taste tender but not dry?