Steamed egg soup

1. Prepare ingredients:

Beat three eggs in a bowl, add a little salt to taste, pour a little sesame oil, stir well with chopsticks, and pour 300 ml of pure milk and stir well for later use.

Prepare another bowl, brush the vegetable oil around it, and pour the milk and egg liquid into it. The purpose of brushing oil is to prevent the prepared custard from sticking to the bowl.

2. Start steaming:

Boil water in a pot. After the water is boiled, put the egg mixture on the grate, cover it with a plate to prevent water vapor from flowing in, and cover the pot to steam for 12 minutes.

12 minutes later, take out the custard, cut it into small pieces evenly, sprinkle with appropriate amount of steamed fish soy sauce, sprinkle with chopped green onion, and an instant custard will be ready.

Mixed noodles with shrimp oil

1. Prepare ingredients:

Prepare a proper amount of fresh shrimp, break off the shrimp head, peel off the shrimp shell and take out the shrimp. You can't throw shrimp heads and shells here. Later, use it to cook fresh shrimp soup, open the shrimp back with a blade, rinse the shrimp clean and remove the shrimp line inside.

Prepare a few Tricholomas, rinse them with clean water and cut them into pieces with a knife. Tricholoma is particularly rich in flavor.

Cut some garlic slices, ginger slices and onion slices and put them together.

2. stir-fried shrimp:

Heat the oil in the pot, add the shrimp heads, shrimp shells, ginger slices and shallots, stir-fry with low fire, and often beat the shrimp heads with a spoon to squeeze out the shrimp oil. After smelling the strong umami flavor, pour cooking wine along the edge of the pot to remove the fishy smell, stir-fry the shrimp heads until they are dry, then pour out, and fully squeeze out the shrimp oil with a spoon for later use.

Start cooking:

Put the freshly cooked shrimp oil into a pot, add garlic slices and onion, stir-fry until the shrimp absorbs the umami flavor of the oil and mushrooms, add a proper amount of soy sauce, chicken powder, salt and black pepper, stir-fry evenly, and pour the cooked noodles into the pot and stir-fry evenly so that the noodles can fully absorb the umami flavor of the ingredients, or use spaghetti and black pepper.

Shredded chicken and millet porridge

1. Prepare ingredients:

Prepare an appropriate amount of fresh celery, pick a little tender celery leaves and put them in a basin for cleaning.

Prepare a little millet, soak it in water in advance, and it will be cooked after a while.

Cut some Jiang Mo, chopped green onion, carrot and shredded chicken.

Start cooking:

Heat the oil in the pan, then pour the shredded chicken, stir-fry until the shredded chicken turns white, pour the prepared diced onion, ginger and carrot, stir-fry the fragrance of onion and ginger, add a proper amount of water, bring the water to a boil in the middle, turn the heat down, pour the soaked millet, and remove the floating foam from the pan after the water boils again.

Cook on low heat 10 minute until the millet is soft, and add 4g of salt and 2g of chicken powder to taste. With the cooking time getting longer and longer, the millet porridge will be cooked slowly until it becomes sticky. At this time, stir with a spoon to avoid bottom paste. Add the prepared celery leaves and stir well before taking out the pot, and a light stomach-nourishing shredded chicken millet porridge will be ready.

Apply stuffing

1. Prepare ingredients:

Prepare a proper amount of shredded carrot, shredded pumpkin and chopped green onion into a pot, and add salt 2.