1 put a little salad oil, salt, sugar and chicken powder in the leftovers and mix well for later use; Cut peeled cucumber and ham sausage into uniform and slender strips for later use; Put the egg skin in a hot pot and fry it with cold oil; Spread the plastic wrap into a square size, spread it evenly with salad oil, put the egg skin on it, then spread the leftovers evenly on the egg skin, and put cucumber strips and ham strips on the leftovers at regular intervals, which can be rolled slowly and slightly. Finally, cut the rolled rice into thin and even pieces and eat them on a plate. If you don't like egg skin, you can also make it with laver or bean skin.

2 cut the bought ham or cooked lean meat into small pieces for later use; Peel cucumber and carrot, and cut onion and sweet pepper into small pieces for later use; Put all the diced grains into the leftovers, add salad oil, salt, sugar, chicken essence, cooked sesame seeds, white pepper, a few drops of apple vinegar and sesame oil, mix well and knead into rice balls with uniform size. You can eat them.

3 Add salad oil, salt, sugar, chicken essence, pepper powder and a little soy sauce into your favorite meat stuffing and minced vegetables and mix well for later use; Put the leftovers in a deep dish and spread them evenly. Spread the seasoned stuffing on the leftovers, put one or two eggs on the stuffing and steam in the pot for 10 minutes. Cool the oil in a hot pan, add chopped green onion and Jiang Mo, stir fry, add appropriate amount of water, soy sauce, sesame oil and chicken essence, add water starch after cooking, and pour the sauce over the steamed leftovers to serve.

Corn kernels and peas that can't be eaten in summer are frozen, and now you can cook fried rice at home. Cool half of the egg liquid in a hot pot, pour the leftovers into the pot and stir fry, add the other half of the egg liquid and continue to stir fry, and add cooked corn kernels, cooked peas, salt, chicken essence and sesame oil to stir fry.

5 Shred peeled cucumber, peeled carrot, yellow pepper, ham or cooked lean meat for later use; Add Jiang Mo, chopped green onion, dried chili, tomato sauce, soy sauce, chicken essence, sugar, water, white pepper, pepper powder and sesame oil, stir-fry, and simmer with low fire to make home-cooked spicy sauce; Heat leftovers in a microwave oven; Fry one or two poached eggs for later use; Put all kinds of silk on the heated leftovers, add poached eggs and spicy sauce, and a homemade bibimbap will do. Enjoy it slowly. Actually, you can make more Chili sauce and put it in the refrigerator for later use.

Materials:

About 2 bowls of white rice (it can also be made of raw rice. The amount can be increased according to the number of people)

Chicken breast 1 shred only (buy the one with bones to separate the meat from the bones)

Five white bamboo shoots (bamboo shoots) are shredded.

Radish 1 branch shredding

Shred 5 mushrooms.

Two celery sticks were cut into beads.

Chop coriander.

Shred tender ginger.

Seasoning:

Water 3000 ml

Proper amount of salt

2 pieces of chicken soup (chicken soup can be used instead)

Sesame oil right amount

Appropriate amount of pepper

Two tablespoons of bean flour.

All portions can be adjusted according to the number of people.

Exercise:

1. First shred some materials, add a little salt, wine and water bean powder to shredded chicken, and blanch for later use.

2. Cook the chicken bones first. Add water to another pot, bring it to a boil, then turn to medium heat and cook the broth slowly.

3. Add chicken soup pieces. Put all the shredded materials in, boil them and add the rice.

When it boils again, add salt to taste. When the rice is cooked until it blooms a little, sprinkle some pepper.

You need to keep stirring during cooking to avoid burning the bottom.

6. Sprinkle some sesame oil before cooking.

7. Sprinkle some parsley and celery powder on the porridge in the bowl.