It is the key to homesickness for southern children. No matter where you are, seeing it in spring is like knocking on a painting-a painting in my hometown in spring. Mud wormwood is fragrant and refreshing, and it is most suitable for bacon. Add some dried peppers and stir-fry, which is a dish that makes people feel homesick.

it is the key to homesickness for southern children. No matter where you are, seeing it in spring is like knocking on a painting-a painting in my hometown in spring. Mud wormwood is fragrant and refreshing, and it is most suitable for bacon. Add some dried peppers and stir-fry, which is a dish that makes people feel homesick.

millet live sea cucumber

raw materials: 5g of millet and 1g of sea cucumber.

seasoning: 25ml chicken soup, salt.

Practice:

1. Blanch the live sea cucumber, remove impurities, rinse, steam for 4 minutes until soft and rotten, and cut into strips for later use.

2. Wash the millet and make porridge with chicken soup.

3. Pour the millet gruel and sea cucumber into the stew pot, add salt and stew for 15 minutes.

this golden coarse grain has been the first choice for folk health preservation since ancient times, nourishing kidney and invigorating qi. But the combination of millet and sea cucumber really scares people. Sea cucumber is rich in protein and amino acids, which can reduce cholesterol, triglyceride and fatty liver. This "coarse" and "fine" is carefully simmered in chicken soup, which makes people look indifferent, but the entrance is shocked. It can be said that the taste is long. This is completely-low-key taste.

tasty pumpkin

ingredients: 15g cucumber and 2 oranges.

seasoning: pepper, dried red pepper and salt.

Practice:

1. Wash and dry cucumbers, then put them in a cold boiled water with salt and soak them for one night.

2. Heat the oil in the pot, add dried red pepper and pepper, and refine the oil.

3. Take out the soaked pumpkin and season with 2 and salt.

4. peel off the cover of the orange, take out the pulp, and put in the mixed pumpkin before serving.

The cucumber with flowers and thorns has just pulled open the green leaves and poked its head out, but its little finger is thick. It's as simple as picking it, salting it and mixing it, but it makes you taste the crisp spring.

cold towel gourd tip

raw material: towel gourd tip 15g.

seasoning: salt, sesame oil, a little pepper.

Practice:

1. Boil the salt and a few drops of oil in the pot, add the cleaned towel gourd tip and blanch it slightly, and then take it out

to control the moisture.

2. add salt, sesame oil and little finger pepper according to personal taste and mix well.

It is said that what Japanese women regard as a beauty bible is the simplest and easy-to-operate folk recipe-painting your face with fresh loofah juice for one month, and you can get white and delicate skin. Apart from truth and falsehood, you have eaten loofah, but you haven't eaten loofah vines, have you? I don't know if I don't taste it, but it turns out to be so delicious!

long beans in sand pot

raw materials: 5g of cowpea, 35g of green pepper, 35g of red pepper and 1g of beauty pepper.

seasoning: 25g of garlic, 3g of yellow pepper sauce, salt and soy sauce.

Practice:

1. Wash cowpeas, pat them loosely and cut them into 15cm long sections. Peel the garlic and pat the whole petal. Wash and cut the green pepper. Wash the transverse section of the beauty pepper.

2. Heat the oil in the pot, pour in the long bean oil and stir-fry.

3. Add the garlic and yellow pepper sauce to the pan and stir-fry, then add the cowpea and green pepper rings, add salt and soy sauce and stir-fry until cooked.

In spring, it is full of eyes, and one by one, it pours under the shelf. Naughty children drag one and chew it crisply in their mouths. It is not very sweet, but it is a lingering childhood flavor. It's spring again, how can you forget it?

braised beef brisket with taro

In spring, it comes out foolishly, with the temperature of the ground, which is the real taste of spring-with the fragrance of the earth and the smell of sunshine! Wear gloves when cutting carefully, otherwise, it will leave an unforgettable memory on your hand playfully.

raw materials: 3g of taro and 2g of beef brisket.

seasoning: ginger slices, rice wine, dried peppers, star anise, cinnamon, fragrant leaves, tsaoko, salt, sugar, light soy sauce, dark soy sauce and chopped green onion.

Practice:

1. Wash the beef brisket and cut it into square pieces, blanch it to remove blood, and marinate it with rice wine and ginger slices for 15 minutes. Peel the taro and cut it into diamonds or spheres according to your preference.

2. put oil in the pot, stir-fry dried peppers, star anise, cinnamon, fragrant leaves, tsaoko and other spices, stir-fry marinated beef, and then stir-fry the old ones.

fried bacon with Artemisia sphaerocephala

raw materials: Artemisia sphaerocephala 6g, bacon 5g.

seasoning: salt, sugar and dried red pepper.

Practice:

1. Wash Artemisia sphaerocephala and pinch it into 6 cm long segments. Slice the bacon and blanch it. Shred dried red pepper for later use.

2. Heat the oil in the pan, stir-fry the bacon first, then add the shredded dried pepper and wormwood, stir-fry and season with salt and a little sugar when cooked.

3. add a proper amount of water into the pot, put in the taro, cover the pot and simmer for about 15 minutes, then let it cool naturally without uncovering the lid. Finally, add salt, sugar, raw materials, mix well, and sprinkle chopped green onion out of the pot.