Raw materials: broccoli, water tofu (use salted tofu instead of water tofu) Practice: wash broccoli and cut it into small flowers; Cut tofu into pieces; Slice the pepper. Fry tofu in a pot until it is slightly yellow; Blanch the broccoli in boiling water, then drain it and set aside. Stir-fry ginger slices with a little oil left in the pot, stir-fry peppers until fragrant, then pour in broccoli and tofu, stir-fry with salt, white pepper and mushrooms twice, and finally look up the book.

Steamed cucumber flower

Food: cucumber flower 350g onion ginger 15g oil, appropriate salt 1 spoon sugar, 2 tablespoons soy sauce 1 spoon oil consumption of 0.5 spoon. Practice: Wash cucumber flowers (be careful not to wash them by hand, so as not to damage the melon body and flowers), shred ginger and chop garlic. Add some oil to the pot, boil for 5 minutes, then add garlic and stir fry until fragrant. Pour in appropriate soy sauce and stir-fry until fragrant. Be careful that the fire is not too big or too strong, garlic is easy to paste, and soy sauce is also easy to paste and bitter. Add a spoonful of boiling water, add oil consumption and sugar after boiling. Finally, put the ginger slices in, and you can spare them. Bring the hot pot to a boil, add salt, sugar and oil, and put the cucumber flowers in. As soon as the color fades, you can take it out and let it cool and drain. Put it on a plate and pour the juice on it.

Sauté ed mutton slices with onion

Food: 1 root onion, 1 root onion, 500g mutton, 3 slices of ginger, 1 cloves garlic, 10mL rice wine, 10mL soy sauce, 15mL oil consumption,15ml oil consumption. Practice: Slice garlic cloves and onion roots, shred onions, freeze the mutton clean, marinate rice wine, oil consumption, soy sauce and cassava starch for 20 minutes, add a little oil to the cold pot, and fry the mutton until it changes color. Then put oil in the pot, add onion, ginger, onion, onion, pour beef, stir-fry with ginger and garlic, and stir-fry in the pot.

Stewed chicken wings in three sauce

Practice: Wash the chicken legs, cut several ways on both sides, add appropriate amount of rice wine and salt and marinate for half an hour. Wash potatoes, sweet potatoes, carrots, sweet peppers and garlic, and cut into pieces for later use. Gradually adjust the sauce: use 3 tbsp oil, 2 tbsp soy sauce, 2 tbsp tomato sauce, soy sauce 1 tbsp, honey water 1 tbsp, rice wine 1 tbsp, salt 1 tbsp, and mix well. The so-called three sauce is ready. You can consider adjusting the seasoning according to your own taste. Pat, add oil to the pot and fry all the hot pot side dishes twice. Just drain less than half of the vegetables, spread the pickled chicken legs on the wall, cover them, and simmer 10min. Then cover the fried juice on the chicken leg, cover it, stew for 5 minutes on low heat, collect the juice and stir-fry it twice before serving.

Tomato slices

Food: 2 tomatoes/fish 100g/ tofu 1 box, 3 slices of ginger/garlic/onion/2 teaspoons of rice wine/cassava starch 1 teaspoon, a little white pepper/salt/oil/2 tablespoons of tomato sauce. Practice: scald the tomatoes with hot water in advance, remove the epidermis, cut the fish into small pieces, and marinate them with rice wine, cassava starch, a little white pepper and salt. Heat a vegetable pot, add about 2 tablespoons (30ml) of oil, stir-fry ginger and garlic, stir-fry tomato pieces, stir-fry with tomato sauce, add a proper amount to boil, slice tofu, add boiling water, cook in fish until it changes color, and season with salt.

Huamei pork chop

Food: ribs (400g). Dried plums (10), ginger slices (appropriate amount), shallots (appropriate amount), old rock sugar (appropriate amount), rice wine (appropriate amount) and salt oil (appropriate amount). Practice: prepare raw materials. Soak the plums in boiling water for ten minutes. Put the ribs in cold water, add two slices of ginger and scoop them up together. Add a little oil to the pot, add old rock sugar and stir fry slowly with slow fire. Stir-fry until the old rock sugar is completely dissolved and turns dark brown.

Stir-fry the ribs with stir-fry water. Until the ribs are completely colored. Add ginger slices, shallots and appropriate amount of yellow wine and stir fry together. Soak plums in water, pour them into ribs and boil. Cover and stew for 20 minutes. Open the lid, add seasoning such as salt and collect the juice. Basically, drain the juice completely, turn off the fire and put it on the plate.