Stewed ribs with carrots and potatoes Prepare food in advance: carrots, potatoes, ribs, ginger slices, shallots and star anise. Production process: wash the ribs, put them in the pot, then wash them with clear water and drain the water for later use. Put a little oil in the pot, put the ribs in the pot after boiling, then add the old rock sugar, soy sauce and braised soy sauce, stir fry until it is colored, and then add boiling water. Add ginger slices, wax gourd slices and star anise, cover the pot and stew. Carrots and potatoes should be sliced for use. After stewing the ribs for half an hour, remove Dongru, pour in carrots, potatoes and salt, and stew for another 20 minutes. Finally, it became popular. Stir-fried with sugar, and the dish was ready.

Sugar-cooled chicken strips prepare food in advance: chicken breast, corn flour and tomato sauce. Production process: After the chicken breast is cleaned, the muscle fascia is removed and cut into strips of the same size. Cut it and put it in a bowl. Add cooking wine, salt, sugar, white pepper, oil consumption and raw eggs and mix well. Marinate for half an hour to taste. Pour one tablespoon of white rice vinegar, three tablespoons of white sugar, five tablespoons of tomato sauce, four tablespoons of water and one tablespoon of corn flour into an empty bowl and stir well to get the juice. After the chicken breast is marinated, put it into flour one by one and wrap it evenly. First, add oil to the pot and heat it. When it is 70% hot, put it in chicken strips and fry until golden brown. Pour the feed juice into another pot, bring to a boil, pour the chicken strips, stir well, and get some cooked white sesame seeds to eat.

Lotus root is on the market in autumn. Lotus root is very delicate now, and fried in the sea is also delicious. Lotus root has the effect of moistening lung. Regular consumption can prevent dryness in autumn, improve immunity and prevent constipation. You might as well eat lotus root after autumn. Share recipes: stir-fry black fungus with lotus root slices and soak in small water. After soaking, remove the roots and wash them for later use. Peel and wash lotus root, cut into pieces, and wash it twice with clear water for later use. Peel, wash and slice carrots. Wash and slice peppers for later use. Add a proper amount of oil to the pot, bring it to a boil, add the duck gizzard and black fungus, stir-fry until it is 70% ripe, add carrot slices and pepper, and stir-fry again. Stir fry for one minute, then add salt and monosodium glutamate, and the dish is ready.