1, egg noodle soup:

Egg noodle soup is a classic traditional food. Just need a simple bowl of flour, 65,438+0 eggs, and add some side dishes at will to make a satisfactory taste. It is rich in flavor, easy to digest and nutritious. This is a very good dinner.

1, noodle soup and noodles don't need water, add proper amount of flour into the bowl, add egg white instead of water, and stir into dough.

2, the right amount of oil in the wok, put the peeled tomato pieces, stir fry the sauce with a little salt. Add boiling water and appropriate amount of soy sauce to boil, and pour the pimples into the pot.

3. Cook for about 3 minutes. Turn off the fire, pour in the broken egg yolk, add the green vegetables, season with salt, pepper and chicken essence, and pour in sesame oil and stir well.

2. Pumpkin leaks fish:

Funnel fish is a summer snack. Can be made into various flavors with various fruits and vegetables. Can be eaten hot or cold, smooth and chewy. It tastes very enjoyable.

1. Peel the pumpkin, remove the pulp, cut into pieces, cut the parsley, and soak the medlar in water.

2. Put the pumpkin into a cooking machine to make juice. Add a few spoonfuls of starch and mix well.

3. After the water in the pot is boiled, pour in the pumpkin starch paste and stir with a spoon to form a thick paste.

4. Prepare a basin of cold water, preferably ice water, put a strainer or colander, and pour the pumpkin sauce into the basin, which will quickly condense into colander-like fish.

5. Remove the leaking fish and pour it into a bowl. Add soy sauce, vinegar, sugar, sesame, salt and chicken essence to taste, and add peanuts and medlar to taste better. Mix well and serve.

3, spinach pork liver porridge:

Spinach and pork liver are both very nutritious ingredients. Cooked with rice porridge, it tastes delicious. If you don't like sweet porridge, you can try this kind of spinach pork liver porridge, which is very good for lunch and dinner for middle-aged and elderly people.

1. Wash spinach and cut into sections. There is a trick to make rice porridge. You can mash the rice with a stone pestle to make the porridge thicker and faster. Lycium barbarum soaked in hair for later use.

2. Slice pork liver, wash it several times, add 1 tablespoon cooking wine, 1 tablespoon soy sauce and appropriate amount of salt, add appropriate amount of starch, pour in a small amount of cooking oil, and marinate for 10 minute.

3. Add a proper amount of water to the casserole, add the processed rice, bring it to a boil over high fire, and then turn to low heat for about 15 minutes to cook rice porridge.

4. After the rice porridge is cooked, add the processed pork liver and cook on low heat for about 2 minutes. After pouring spinach and medlar, add appropriate amount of salt and chicken essence to taste.

4, cereal:

Drinking rice porridge is better than drinking whole grains porridge. Mixing a variety of grains and beans together and collecting nutrients in one bowl is much better than drinking rice porridge, with better taste and less complicated production.

1, this porridge needs five ingredients: millet, red beans, coix seed, corn kernels and peanuts. The ingredients are soaked in advance, making it easier to boil.

2, add water to the casserole, first cook the red beans, simmer for about 20 minutes, and the red beans basically bloom.

4. Pour in millet, coix seed, corn kernels and peanuts, and simmer for 20 minutes. When the ingredients become soft and the porridge becomes thick, turn off the heat.

5. Fried steamed bread slices:

You can make some fried steamed bread for dinner, which is crispy and soft, and it is very good as the staple food for dinner. Fried steamed bread is not only not greasy, but also tastes better if it is cooked according to the following methods.

1. Cut the steamed bread into 2 cm thick pieces, neither too thick nor too thin.

2. Add 2 tablespoons of salt and pepper, 2 tablespoons of starch, and about half a bowl of water to the bowl, and stir until it becomes slurry. Boil the oil pan and burn the oil. Put the steamed bread in a bowl and dip it in water. Dip both sides evenly, don't soak in it.

3, the oil temperature in the pot is 60% hot, control the moisture of the steamed bread slices, fry them in the pot, and pay attention to turning over.

4, fried steamed bread does not need to be re-fried, just fried once, steamed bread slices will become very brittle after cooling, because it is very soft after soaking in water, so the fried steamed bread slices are particularly delicious.