First course: Steamed bass.

Raw materials: perch; Steamed fish and soy sauce; Shred ginger; Onion segment; Cooking wine

Food preparation time: 5 minutes

Food preparation process:

Fine treatment of fish viscera, double-sided knife change of perch, ginger slicing and onion shredding.

Time: 3 minutes

Ginger slices and shredded onion are stuffed into the fish's stomach, and ginger slices and shredded onion are spread on the bottom of the plate.

Time: half a minute

Pour cooking wine and steamed fish sauce on the fish for pickling.

Put it in a drawer and prepare for steaming. This fish is too long and needs treatment.

Cut the fish in half, and the problem that the fish is too long can be easily solved.

Second course: Steamed eggs with tomatoes.

Ingredients: two eggs; A tomato

Food preparation time: 2 minutes

Beat the eggs into a bowl, add double amount of water and a little salt, and stir well.

Wash tomatoes and cut them into pieces for later use.

Time: one minute

Put the egg mixture into a dish and pour the diced tomatoes into the egg mixture.

Steaming bass and tomato egg liquid at the same time, steaming 15 minutes.

Eating is a very important thing in life. Three meals a day, what to eat every day has become a tangled thing. It is not affordable to eat takeout every day, and I am worried about food safety. Cooking at home is economical and clean. Because many people leave home to study and then start working, they have no chance to learn to cook and stir-fry, so they want to cook by themselves, but they are afraid it will be difficult to swallow. The result is counterproductive, wasting both money and time.

3. When stewing ribs or bone soup, fill it with water at one time. Remember not to add cold water in the middle. If you really need to add it, you can only add a proper amount of boiling water, because when you add cold water, the temperature of the soup will suddenly drop, which will make the protein and fat in it condense rapidly, which will not only affect the nutrition, but also affect the taste.

4. When frying meat, you can add some cooking wine and a little vinegar, the taste of the dish will be stronger, while when frying vegetarian dishes, you can put a little vinegar first, which will taste better and protect vitamins.

5. When frying white lotus root, it is easy to change color and turn black. This is because lotus roots will oxidize in the air, so they should be cut and put into water. When frying, you can pour some warm water while frying, so that the lotus root is not black and the fried lotus root tastes crisp.