Main course: Steamed bass fillets.

Soup: loofah fried egg soup.

Main course: Wuchang rice

Beverage: jasmine tea

Fruit: peaches

Today's main course: Steamed bass fillets.

Ingredients: sea bass fillets

Seasoning: soy sauce, onion, ginger, sesame.

Exercise:

1.？ Marinate the perch slices with onion and ginger 10 minute.

2.？ Stir the soy sauce and cold water evenly for use.

3.？ Steam the perch for 10 minute, then pour off the fishy water and take away the onion and ginger.

4.？ Sprinkle with sauce

5.？ Add shredded onion and sprinkle with sesame seeds.

6.？ One hot oil shower was a great success.

Today's side dish: fried egg soup with loofah.

Ingredients: Luffa eggs

Seasoning: salt

Exercise:

1.？ Fry eggs in hot oil until both sides are brown.

2.？ Add a little oil to the pan and fry the loofah until it is soft.

3.？ Pour boiling water, add eggs and shrimps.

4.？ After boiling, add salt chicken sauce to taste.

Tips:

1. Steamed bass fillets are tender, smooth and sweet, and this dish pays more attention to its "fresh" taste. Thin fish fillets are not suitable for heavy seasoning, so soy sauce mixed with boiling water will not be too salty, or it can be directly replaced with light soy sauce.

2. Loofah omelet soup combines the sweetness of loofah, the fragrance of eggs and the freshness of shrimp. It's really a never-ending home-cooked soup. Pay attention to the crispy fried eggs, so that the soup will be richer and more delicious.