There are many simple vegetable oils, such as steamed vegetables, steamed meatballs with loofah, and stir-fried dishes, such as minced meat of Flammulina velutipes and spinach with garlic. They are all simple and delicious, and you can master them once or twice.

Let me share their practices below, hoping to help you!

Steamed meatballs with loofah

Prepare some pork belly, then chop it into minced meat, put it in a pot, pour in cooking wine and a little soy sauce, then pour in some oyster sauce, add salt, pepper and thirteen spices, add a little starch, stir well and marinate for a while. Chop garlic for later use.

Peel the towel gourd and cut it into small pieces, then dig a small groove in the center of the towel gourd with a small spoon, put the marinated meat into the towel gourd, and then set the plate.

Pour the water into the steamer, boil the pan over high fire, put the plate into the steamer, steam it over high fire for about 10 minutes, take it out after steaming, pour the soup steamed from the plate into the wok, add some soy sauce and oil consumption, add salt, sugar and a little chicken essence, add minced garlic, pour water starch after boiling over high fire, turn off the fire after the soup is cooked to be thick, and pour the soup into the plate again.

Garlic spinach

Clean the spinach, pat the garlic flat and chop it for later use.

Pour water into the pot, bring the water to a boil, add spinach, blanch for two or three minutes, and take it out for later use.

Boil the oil, heat the oil, put it in a garlic wok, stir-fry until fragrant, add blanched spinach, stir-fry over high fire, add salt and monosodium glutamate to taste, and then turn off the fire and serve.

Flammulina velutipes with minced meat

Remove the roots of Flammulina velutipes, then wash and tear into small strips. Chop the pork into minced meat, put it in a bowl, pour in cooking wine, add some salt and marinate for more than ten minutes.

There is no need to pour oil into the pot. When the pot is warm, add Flammulina velutipes and stir-fry for a few times. Stir-fry the water in the Flammulina velutipes, and then take it out.

Take another pan, pour the oil into the pan, heat the oil, put Jiang Mo and minced garlic into a wok, add minced meat, stir-fry with high fire until the minced meat is discolored and immature, add Flammulina velutipes, add a little soy sauce, add salt, a little sugar and cumin powder, stir-fry with high fire until the ingredients are cooked, then take the pan and set the plate.

The delicious minced meat Flammulina velutipes is ready. You can try it.

If you encounter any problems or different practices in the production process, please leave a message in the comment area for discussion!