Stir-fried chicken wings with cumin Ingredients: chicken wings 500g, onion about 100g, coriander 100g, pepper 20g, garlic 20g (sliced), Jiang Mo 15g, cumin 2 teaspoons (10ml) and soy sauce 2 tablespoons (/kloc-0). Cooking wine 1 tablespoon (15ml), a little salt, sesame oil 1 tsp (5ml), a little pepper, a little chicken essence, and oil. Practice: 1, material 2, peeled onion, washed celery and cut into pieces of about 3 cm, and pepper cut into small pieces. 3. Cut the chicken wings into two pieces with a knife and marinate them with 1 tablespoon soy sauce, 1 tablespoon cooking wine and a little pepper for 15 minutes. 4. Put enough oil in the pot (you can't touch the chicken wings). When it is 50% hot (you can obviously feel the temperature when you put your hands on it), add the chicken wings, push them evenly with a spoon, fry them in medium heat until golden brown, and remove the excess oil with kitchen paper. 5. Leave 3 tablespoons of base oil in the pot, add Jiang Mo, garlic slices and pepper, and stir-fry until fragrant. 6. Add celery and shredded onion to surpass the fragrance. 7. Add chicken wings and mix well. 8. Add soy sauce, sugar and cumin, stir well, add chicken essence and salt to taste, and pour in 1 teaspoon (5ml) of sesame oil. Stewed vegetables _ _ _ stewed pork ribs with potatoes Materials: pork ribs, potatoes, carrots, mushrooms and green peppers. Seasoning: salt, cooking wine, soy sauce, sugar, onion, ginger, garlic, pepper, aniseed. Practice: 1, potatoes, carrots, green peppers and mushrooms are washed and cut into large pieces. Rinse the cut potatoes with clear water several times, and then soak them in clear water. 2. Wash the ribs, blanch the blood foam and drain the water for later use. 3. Heat oil in a wok, add ginger slices, add ribs, stir-fry for a few times, then cook cooking wine, add sugar, stir-fry evenly, add water, soy sauce, onion, garlic, pepper and aniseed, bring to a boil with high fire, and then simmer 1 hour until the ribs are soft and rotten. 4. After the ribs are soft and rotten, you can add potatoes, mushrooms and carrot pieces. This is seasoned with salt. Continue to stew until the potatoes are soft and the soup is not completely dry. Finally, add the green pepper slices and stir-fry for a few times. Anti-aging vegetable-tomato cauliflower Raw materials: cauliflower 1 (500g), tomato 1 (or tomato 15), 2 tablespoons of tomato sauce (30ml), chopped green onion, salt and a little sugar. Practice: 1. Remove the roots of cauliflower, cut it into small flowers with a knife, and then rinse it with clean water. Wash the tomatoes and cut them into cubes. 2. Put a proper amount of hot water into the pot. After the cauliflower is boiled over high fire, put it into the pot for 2 minutes, remove it and drain it for later use. 3. Heat the oil in the pot with medium heat. When it is 60% hot, add chopped green onion and stir-fry until fragrant. Then add the diced tomatoes and stir fry for a while. Then add a little water and bring to a boil. Stir-fry tomatoes until they are soft and rotten. 4. Put the cooked cauliflower into the pot and stir well. 5. Add tomato sauce and stir fry a few times, then stir fry the salt and sugar evenly. Finally, hook a small amount of water starch until the soup thickens. Colorful-three-silk mixing method: 1, vermicelli soaked in warm water; 2. Shred cabbage and carrots; 3, prepare half a pot of boiling water, add a spoonful of salt after the water is boiled (salt can accelerate the precipitation of chlorophyll and make the vegetables look greener); 4. Then blanch shredded cabbage and shredded carrot in boiling water; 5. Pick up a pot of cold water, remove shredded cabbage and carrot, and quickly put them in cold water to cool, which can also make the vegetables look greener; 6. Take out shredded cabbage, shredded carrot and vermicelli and put them in a large bowl. Add salt, monosodium glutamate, sugar and vinegar and mix well. 7. Heat a little oil in the wok and pinch a little pepper and pepper. After heating, quickly pour into the mixed three wires and stir evenly again. With rice-flavored peanuts, raw materials: one catty of refined salt, one or two peppers, one article of aniseed, one article of cardamom and one article of ginger. Method: Pick peanuts, soak them in warm water for about two hours, add two or three kilograms of water to the pot, ignite, add salt, pepper, aniseed, cardamom and ginger, add peanuts to cook, pour the soup into the pot and take it out when eating. Features: Five flavors are rich, suitable for drinking and eating.