Braised corn with shredded fish
Materials: croaker 200g, corn kernels 100g, eggs 1 piece, oil 10ml, starch 5g.
Practice: Corn kernels are beaten into corn syrup with a blender for later use. Peel, remove thorns and shred yellow croaker. Rinse with running water and drain. Add eggs and starch, stir well and marinate for 5 minutes. Stir-fry the oil in the pot to 50% heat, add the salted yellow croaker and stir-fry until cooked. Put the corn syrup in a small boiling pot, bring it to a boil, add the fried fish shreds and bring it to a boil again. Just serve the bowl.
Piglet and egg soup
Ingredients: two eggs, water 100g, 3 slices of ham, and appropriate amount of laver.
Practice: beat the eggs in a bowl, break them up with chopsticks and mix well. Add water and mix well. Sift the egg mixture once. Put the bowl with egg liquid on the pot, cover the bowl and drop it on the egg surface to prevent water accumulation. After the fire boils, turn to low heat and steam for about 5 minutes. Use fire slices to make pig's ears and nose, and use laver to cut pig's mouth, eyes and nostrils. Put fire and seaweed slices on steamed eggs, and lovely pigs appear.
minestrone
Ingredients: 1/6 potatoes, 1/8 carrots, 1/2 tomatoes, 1/8 onions, half a tablespoon of green beans, 1/4 tofu.
Practice: potatoes and carrots are peeled and diced for use; Wash and dice tomatoes, peel and dice onions and dice tofu for later use; After the oil pan is heated, stir-fry the onion and carrot, then add other ingredients and simmer until the soup is thick.
Pork liver cabbage roll
Ingredients: 1 tbsp pork liver mud, 3 tbsp tofu, 2 tbsp boiled and chopped carrots, 1/2 Chinese cabbage leaves, stock and starch.
Practice: Wash the leaves of Chinese cabbage and cook them in water until they are soft; Mix liver mud with tofu, and add carrot to make it slightly salty; Put liver mud and tofu in the middle of cabbage leaves to make stuffing, then roll up the cabbage, seal it with starch and cook it in broth.
Wandou beef porridge
Ingredients: pea150g, beef150g, rice100g, ginger, onion and water.
Practice: Slice the beef, soak it in cold water for about half an hour, and take out the blood. Dice the beef carefully and cut it as small as possible. Peel ginger and cut it into Jiang Mo. Cook the rice into porridge first. Add beef and Jiang Mo to the rice porridge. When the peas are cooked, remove them for later use. When the porridge is cooked, open it and add some peas. Cover and stew for 5 minutes.
Meatball porridge
Ingredients: rice 1 cup, 300g of minced chicken, onion 1 root, chicken soup and shredded ginger.
Practice: Chop the onion, fry it in the oil pan, then mix it with the minced chicken to make chicken balls, pour the chicken soup into the pan, add shredded ginger and chicken balls to cook together, and then cook the rice in the pan.