Wash and chop fresh loofah, wrap it with gauze and juice, add the same amount of medicinal alcohol and honey, and mix well. When in use, the fruit juice is dipped in cotton balls and applied to the face and arms, and washed with clear water after 20 minutes. Apply 1 time every night for one month to reduce wrinkles and make skin smooth and elastic.
Materials of pine nut corn:
50 grams of pine nuts
300 grams of corn kernels
Many people like to put some diced carrots when making corn with pine nuts, but diced Cantonese sausage tastes more special. Other seasonings:
Salt 3g
Chicken essence 5g
5 grams of chopped green onion
Starch 2g
Production method:
Wash pine nuts with clear water and fry them in oil pan until the color is slightly dark.
Mix salt, chicken essence, chopped green onion and starch with appropriate amount of water to make sauce; Guangdong sausage is cut into large pieces.
When the oil is heated to 60%, put the corn kernels into the pot, stir fry and add pine nuts and Cantonese sausage.
Stir-fry the corn kernels until they are soft, add the sauce and stir-fry until the sauce is solidified.
Braised Hairtail in Brown Sauce
Ingredients: 200g Chinese cabbage, mung bean sprouts150g, vermicelli100g.
Seasoning: sesame sauce 5g salt 3g soy sauce 3g white sugar 3g vinegar 2g sesame oil 4g monosodium glutamate 2g each.
manufacturing method
1. Wash Chinese cabbage, cut into filaments, and marinate with salt for 2 hours;
2. Soak the mung bean sprouts and vermicelli in boiling water respectively, and pick them up and soak them in cold water for later use;
3. Squeeze the cabbage gently, add mung bean sprouts and vermicelli to taste, and mix well to serve.
Fried shredded pork with bitter gourd
Ingredients: bitter gourd 300g pork (lean meat) 50g.
manufacturing method
1. First cut off the bitter gourd and marinate it with salt for a while;
2. Remove bitter taste, and then cut into pieces;
3. Wash and shred pork;
4. Take a pot and heat it, add a proper amount of oil, and wait until the oil is hot;
5. Stir-fry the inner silk and stir-fry the bitter gourd for a while;
6. Add appropriate amount of water and simmer for 10 minute;
7. Season with salt and monosodium glutamate.
Roasted rapeseed with mushrooms
Ingredients: 250g of rape and 50g of fresh mushrooms.
Seasoning: vegetable oil 25g, salt 5g, monosodium glutamate 3g, cooking wine 5g, starch (pea) 20g, each in proper amount.
Tieguanyin chestnut sparerib soup
Ingredients: 3 grams of Tieguanyin tea, 300 grams of small rows.
Ingredients: fresh millet 120g.
Seasoning: salt 1 teaspoon.
Exercise:
(1) tieguanyin tea leaves are soaked in 500g hot water for 1 min, then the tea leaves are filtered and the tea soup is taken for later use.
(2) Cut the small row into small pieces (2 cm wide), blanch it with boiling water and wash it.
(3) Put all the ingredients in a round pot and stew for 1.5 hours. Season with salt before serving.
Sautéed Tofu, Home Style
Ingredients: Beidoufu 1 box, lean pork 100g, red pepper 1, green pepper 1, 2 tablespoons of Pixian watercress, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, sugar 1 tablespoon, and raw flour/kloc-0.
Exercise:
1. Cut the tofu into pieces about half a centimeter thick and 4 centimeters wide. Sliced lean pork, marinated with soy sauce and raw flour. Shred green peppers, remove seeds and tendons, and cut into diamonds.
2. Pour a little oil into the pot and fry the tofu until both sides turn yellow.
3. Heat the wok and pour the oil. When the oil is heated to 50%, saute chopped Pixian watercress, ginger slices and minced garlic.
4. Stir-fry the sliced meat and add soy sauce and cooking wine.
5. Stir-fry tofu.
6. Stir-fry the green pepper and red pepper together, and finally add some salt and sugar to taste.
2. Stir-fried lotus root silk
Exercise:
1. Choose fresh lotus root (tender is the best), peel it, wash it, cut it into pieces longitudinally, and then cut it into shreds. Soak lotus root silk in clear water, wash off starch, and drain water for later use;
2. Cut the ginger into 5-6 slices, shred them and put them together with the lotus root shreds;
3. Heat the oil in the pot, then add a little pepper (you can add some dried peppers at the same time if you like spicy food) and stir fry. Immediately put lotus root and ginger into the pot, add a little vinegar at the same time, stir fry a few times quickly, then add a little water and cover the pot;
4, cover the lid for more than ten seconds, put salt and a little monosodium glutamate (not put), stir well.
5. If you like sweet and sour, you can put a little more vinegar and put some sugar before cooking.