Fried chicken breast with Chili. After the chicken breast is washed, it can be cut into strips or blocks, and the green pepper is shredded. After the chicken breast is cut, mix it with sweet potato powder until it is pulped. I use the flour made of taro grown by my mother, so when I don't mix it, the particles are quite large. Stir-fry hot oil, ginger, garlic and green pepper in a hot pan. After seeing the green and red peppers become slightly loose, they became popular and poured into the chicken breast with excellent pulp. I have a habit that dishes without soy sauce don't look good, so I put a little soy sauce in addition to salt to refresh myself!

Scrambled eggs with towel gourd. In fact, I have always loved using loofah to make soup, but my father prefers loofah to scrambled eggs. Well, in short, the method is similar, and the loofah is peeled and cut with a hob. Pour cold water on the eggs, heat the oil in a hot pot, and pour in the egg liquid. , and then use chopsticks to sway and hold. Start the oil pan again, stir-fry the loofah until the water yield becomes loose, pour in the egg pieces and stir-fry, add salt to refresh, and serve as a dish decoration.

Stir-fried thousands of leeks. Just say that xu teacher always likes to eat fried dried green peppers, that kind of thing. It is estimated that you love tofu skin for ten thousand years! When I was a child, I especially liked tofu skin. I didn't expect to like it after all these years. Therefore, if I am told to prepare a dish in advance at will, there is no doubt that tofu skin is indispensable. I used to like to stir-fry pickles with tofu skin, or cook braised pork ribs, but now I gradually like to burn amaranth. Hey, hey ... In short, as long as you pass the tofu skin, you can mix it!

Fried lotus root slices. Peel and slice the lotus root and soak it in water for a while. Put a proper amount of oil in the pot, bring it to a boil, add a little sugar, garlic and ginger slices, then pour in the duck gizzard, stir-fry until the color becomes light, that is, some are completely transparent, add a little cold water, stir-fry for a while, add the shallots, stir-fry evenly, add salt to refresh, and serve.

Braised hairtail. After cleaning saury, use kitchen blotting paper to absorb water. Then change rice wine, salt, white pepper, soy sauce, a small amount of oil consumption, rub well, cover the fresh-keeping bag tightly, marinate for an hour, and stir fry two or three times in the middle! Prepare a small amount of cassava starch in advance and wrap the salted swordfish with a layer of dry starch. Heat oil in a hot pan, add the floured saury slices and fry until golden on both sides. Start the oil pan again, put the onion root, soy sauce, seasoning oil and sugar in the pan, and then add the fried saury. After boiling, stir-fry the sugar slowly with low heat. In fact, the seasoning at this time is completely added according to your own needs. As long as you pay attention, you don't need too much salt, so you don't need to add any more. We have talked about fried hairtail before.