Materials:

500g wax gourd, pork 1 00g, red pepper 1 segment, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, garlic 1 segment, oyster sauce1spoon, cooking wine12.

Exercise:

Peel the wax gourd, remove the pulp and wash it. When choosing wax gourd, you should weigh it with your hands. A heavy melon with enough water and less pulp is a good melon. The lighter ones are loose meat, lack of water and more meat.

Cut the wax gourd into 0.5 cm thick pieces and put them on a plate for later use. Pork is cut into powder, onion is cut into chopped green onion, ginger is cut into powder, garlic is sliced, red pepper is seeded and cut into powder. If there is no red pepper, it can be used as an ornament.

Boil the pot with boiling water, put the plate with wax gourd into it, bring it to a boil with high fire, steam it for 10 minute on medium fire, and steam the wax gourd until it is transparent. When the time is up, take out the plate and put the wax gourd into the plate for later use.

Heat the pan with oil, add chopped green onion, Jiang Mo and garlic slices, stir-fry until the color turns white, add soy sauce and cooking wine, stir-fry the minced meat and color it, add half a bowl of water, add oyster sauce and a little salt, bring to a boil, add appropriate amount of water starch to thicken, heat the soup until it is thick, turn off the fire and thicken the minced meat.

2, melon bone soup

Materials:

500g wax gourd, 2 bones, coriander 1, ginger 1, cooking wine 1 tablespoon, and proper amount of salt.

Exercise:

Prepare the required materials, clean the bone stick, add water to the pot, put the bone stick into cold water, add 1 tbsp cooking wine and 2 slices of ginger, boil, skim off the floating foam, and take it out after the blood boils.

Add water to the pot, add enough water at one time, bring to a boil, add bone sticks, add two pieces of ginger, bring to a boil, and simmer 1 hour. During this period, the wax gourd is cut into pieces, peeled, peeled and diced. After the time, add the wax gourd and continue to cook 10-20 minutes until the wax gourd becomes soft and transparent, and turn off the heat.

3. lettuce with garlic and oyster sauce

Materials:

Lettuce 1, proper amount of oil and salt, 5 cloves of garlic, 0.5 tbsp of oyster sauce 1.5 tbsp of water starch.

Exercise:

Peel the leaves of lettuce, soak them in clear water, wash them, tear them into pieces, and cut garlic into sections.

Boil the pot with water, add a little salt, blanch the lettuce, take it out and put it in cold water until the color becomes darker, take it out, control the water purification, put it in a plate, heat the pot with oil, add minced garlic and stir-fry until fragrant, then add oyster sauce, a little salt and appropriate amount of water starch. When the soup thickens, turn off the heat and pour the garlic soup on the lettuce.

4. Sprinkle lettuce with oil

Materials:

200 grams of lettuce, 2 tablespoons of vegetable oil, 2 grams of salt, 3 cloves of garlic, 5 dried peppers, 2 tablespoons of steamed fish and soy sauce.

Exercise:

Prepare all the ingredients, break off the leaves of lettuce and wash them, cut the dried pepper into sections, cut the garlic into sections, add water to the pot to boil, add a little salt and a few drops of oil, blanch the lettuce in water 1-2 minutes, take it out, cool it in cold water, take it out and drain it.

Put lettuce in a plate, pour steamed fish and soy sauce around it, add minced garlic and dried Chili.

Add oil to the pot and heat it until it smokes. Pour hot oil on dried peppers and minced garlic and mix them when eating.

5. Fried cabbage with tomatoes

Materials:

Half a cabbage, 2 tomatoes, proper amount of oil and salt, 2 cloves of garlic,

Exercise:

Peel off the leaves of Chinese cabbage, rinse them clean, drain the water, and then tear them into pieces by hand.

Wash tomatoes, cut them in half, cut off their pedicels, and then slice them.

Boil the water in the pot, add a little salt and a few drops of oil, then blanch the cabbage until the color becomes dark. When blanching cabbage, adding a little salt and oil to the water can make the cabbage greener, and the blanching time should not be too long, but the color of the cabbage becomes darker.

Take out the cabbage, put it in cold water for cooling, take it out and control the water for later use. Blanch the cabbage and put it in cold water for cooling, which can keep the crisp taste of the cabbage.

Heat oil in a pan, add minced garlic and stir-fry over low fire, then add tomatoes, stir-fry tomatoes over high fire until soft, add cabbage and salt, stir-fry over high fire, stir-fry evenly, and turn off the fire to serve.