Egg Custard

Ingredients: raw eggs, salt, water, oil, green onions. Method 1. One fresh egg. Knock it into a bowl, mix it with an egg beater, add a little salt and mix it evenly. The egg liquid at this time will be thinner and yellower than before. 2. Release the water now. Warm water is best. Cold water is not good, and boiling water is even worse. If you wash it up, it will turn into egg soup. 3. Add a little oil to the water and mix evenly, then add the egg liquid and mix evenly. Pour in a little animal oil. 4. Boil a pot of cold water and put in a steamer. After the water is sure to boil, then put the egg liquid into the steamer, then turn it on to a simmer. The lid must be suspended from the ceiling, and there is no need to cover it tightly. The egg custard steamed like this will never have honeycomb eyes and the taste will not be old. In about 10-15 minutes, the custard should be almost ready. Sprinkle some scallions on top (you can also add minced meat or something based on your personal interests), add a small amount of seafood soy sauce and enjoy! Boiled broccoli

Ingredients: 1 broccoli, 5 cloves of garlic, 1 spoon of Laoganma black bean sauce, sesame oil, salt, MSG Method 1. Wash the broccoli and break it into pieces by hand Reserve florets one bite at a time. Grind the garlic into puree. 2. The water in the pot is boiling, add a small spoonful of salt, pour in the broccoli and blanch until the water boils again (about a minute or so), quickly pick up the broccoli and put it into a bowl, and put it in cold water to reduce the temperature. 3. Add minced garlic, Laoganma black bean sauce, a small spoonful of light soy sauce, add salt and MSG according to your taste, pour in sesame oil, and stir. Tips: Add minced garlic, Laoganma black bean sauce, a small spoonful of light soy sauce, add salt and MSG according to your taste, pour sesame oil, and stir. Fish-flavored shredded pork

Ingredients: Pork tenderloin, black fungus, chili pepper, spring bamboo shoots, ginger, garlic, spicy bean paste, rice wine, salt, sugar, tapioca starch, vinegar Method 1. Meat slices: Along the pork texture, cut into slices of meat. Take a bowl and add 2 tablespoons of water, 2 teaspoons of light soy sauce, 1 teaspoon of sugar, and 1/2 of tapioca starch. Put the meat slices on a plate, massage it down, add a small amount of oil, massage it again, and marinate it. 2. Heat a large pot, add a small amount of oil, and when the temperature reaches 50%, stir-fry the shredded pork until it is 7-8 minutes cooked, then set aside. 3. Add some oil to the large pot, add the spicy bean paste, stir-fry until fragrant and bright. Add minced ginger (a little more) and a small amount of minced garlic. Add bamboo shoot slices, black fungus, 2 tablespoons of bone broth (water), 2-3 tablespoons of rice wine (if you think it’s not sweet enough, you can add more sugar), a small amount of light soy sauce, and the meat slices (including the juice from the meat slices) , Chaotian pepper, and vinegar, stir-fry little by little, add starch water, green onion segments (I didn’t add any, I don’t have any at home), and sesame oil.