Ingredients: chicken breast 1, half lemon, three millet peppers and half cucumber. Practice: Boil the chicken breast with 1 water, add minced onion and ginger and a little cooking wine, cook for 10 minute, take it out, cool it in cold water, and tear the thin strips along the grain by hand! 2 Cooling sauce: 1 Put a tablespoon of minced garlic, chopped green onion, white sesame and Chili powder into a bowl, and pour hot oil into the bowl! Oil poured on it will make a few loud noises, which is very enjoyable to listen to! Add 2 sticks of soy sauce, 2 tbsps of vinegar, 0 tbsps of 65438+ oyster sauce, and appropriate amount of salt, and stir well! 3 Put shredded chicken into the prepared sauce, add coriander, millet spicy, lemon slices and shredded cucumber and mix well. There is no secret at all, the practice is simple, zero foundation and zero failure, and it's over when it's done! It's better to eat 4 packs in the refrigerator!
Hot and sour noodles, cucumber, cooked white sesame seeds, cooked peanuts, garlic, chopped green onion, coriander and Chili powder: 1 First, shred cucumber, stir fry white sesame seeds and peanuts, chop garlic and onion, and cut coriander into sections for later use. 2 Add a spoonful of minced garlic, a spoonful of Chili powder, a spoonful of chopped green onion, a spoonful of cooked sesame seeds and half a spoonful of pepper powder to the plate, and pour in hot oil to stir well. Add 3 teaspoons of soy sauce, 2 teaspoons of balsamic vinegar, half a teaspoon of salt and 1 teaspoon of sugar. 3 Cook the noodles in a pot, remove the cold water after cooking, put them in a plate, spread the noodles with shredded cucumber, cooked peanuts and coriander, and stir well to serve.
Fried shrimp with loofah: loofah 1 slice, shrimp 150g, 2 slices of ginger, 2 slices of garlic, 3g of salt, cooking wine 1 spoon and a little black pepper. Practice: 1 shrimp bowl marinate with two pieces of ginger, 1 tablespoon cooking wine and a little black pepper for five minutes, then peel off the two ends of the loofah and wash it. 2 Heat the non-stick pan and put it into the cooking oil sliding pan. Add garlic slices and stir-fry until fragrant. Add loofah and stir-fry until soft. Stir-fry the marinated shrimps in a pot until they turn red. 3 Add 3 grams of salt to the pot and mix well.
Stir-fried yam ingredients: soybean oil, yam, fungus, carrot, green pepper, onion, garlic, salt, oyster sauce, sugar, chicken essence. Practice: 1 peeled yam, sliced carrot and green pepper for later use. 2. Pour water into the pot, add a little salt and cooking oil to boil, cook the yam, fungus and carrot separately, then pour them into three pots for later use, and squeeze the fragrant soybean oil and onion organically.
Fried lotus root with diced lotus root is a seasonal vegetable suitable for summer. Ingredients: lotus root, sweet pepper, salt and monosodium glutamate. Rinse, soak in water for a few minutes, and drain for later use. Dice the bell pepper and set aside. 2 frying lotus root in wok is easy to change color. Heat the pan and pour some oil. 3 Pour in diced lotus root, diced sweet pepper and salt, stir fry together and add some monosodium glutamate. You can also not add it. Taste, out of the pot.
Braised wax gourd main ingredients: wax gourd, shredded pork auxiliary materials: garlic, soy sauce and salt. Practice: 1 Wash wax gourd, slice it for later use, and shred the meat; 2 add soy sauce and sweet potato starch to the shredded pork, grab it evenly by hand and marinate for a while; 3. Cool the oil in the pan, stir-fry the shredded pork until it becomes discolored, add the wax gourd and garlic slices, stir-fry with a spatula, add salt in the middle, stir-fry until the edge of the wax gourd slices becomes a little transparent, and add boiling water to less than half of the wax gourd (it is recommended that the wax gourd be cooked in soup, pour more water, not soy sauce at the back, add some salt and monosodium glutamate), then cover the lid and use it. 4 it takes two or three minutes to open the lid and stir fry, so as to avoid bottom cooking and top health; When the water is almost collected, pour in soy sauce to taste and stir-fry until the wax gourd is cooked.
Stewed Eggplant with Potatoes Prepare 2 pieces of eggplant, remove pedicels, rinse with water, and use kitchen paper to absorb water. Break the soil into three sections, break the small potatoes into two sections (without peeling), peel and cut into pieces, wash them with clear water, drain the water, remove the head and tail of beans 1 kg, choose to remove the old tendons, break them into small sections, wash the pot 1 and drain the dry heat oil (the oil used for cooking at ordinary times), add the cut potatoes, and fry them with low fire until they are golden and cooked. 2 Put the eggplant in the pot and fry it slowly (cover the pot and stew until half cooked) until one side is soft, and turn it over until the other side is soft. Until the eggplant is cooked, take it out for later use (the eggplant with skin will not absorb oil when it is on a small fire). 3 put the beans in the pot and turn them with a spatula, so that the beans are heated evenly and become emerald green. Simmer until the beans are soft. 4 Stir-fry the beans until soft, add the fried potatoes, and add 2 tablespoons of soy sauce to stir-fry and color. Add half a bowl of water and salt to the 1 seasoning spoon, add chicken essence to the 1 seasoning spoon, stir-fry evenly, bring to a boil, and add the fried eggplant. 5. Simmer on low heat for 5 minutes. Before taking out of the pot, add garlic slices and chop them, stir fry. Dry the soup with a big fire.
Ingredients for making hot and sour bean sprouts: bean sprouts, shredded carrots, shredded cucumbers, minced garlic and dried peppers. Practice: 1. Sauce adjustment: mix one spoonful of soy sauce, one spoonful of soy sauce, two spoonfuls of vinegar and half a spoonful of sugar evenly for later use. 2. Heat oil in the pan, add onion, dried pepper, carrot and shredded cucumber and stir fry until it is broken. 3. Pour in bean sprouts and stir fry a few times. Pour in the sauce and stir-fry over high heat, then add some salt! Stir-fry until delicious! (Be sure to have a big fire when collecting juice)