Ingredients: minced meat, dried vermicelli ingredients: ginger, garlic, douban, soy sauce, sugar, sesame oil and chopped green onion. Practice: blanch the vermicelli with boiling water, add Jiang Mo, soy sauce, sugar, salt, starch, cooking wine and appropriate amount of sesame oil to the minced meat, and heat the hot oil to 70% heat in a clean pot. Add ginger and garlic slices and watercress, stir-fry minced pork quickly, then add vermicelli and stir-fry. Drain the vermicelli in the soup and turn off the heat in a transparent way. Sprinkle sesame oil and chopped green onion to talk about double-skin milk, but a Hong Kong-style dessert that Shuishui likes is not only delicious, but also nutritious and low in fat because it belongs to dairy products.

Bonus: Most things are coincidences. If there were not only a few eggs left in the refrigerator and Shuishui wanted to be lazy, this three-color egg would not be made today. Now that it's made, I'll recommend it to a friend, because maybe one day you will encounter this opportunity like water, so this dish can definitely be taken out to eat, which is both emergency and novel. Ingredients: 4 eggs, 2 preserved eggs and 2 salted eggs. Ingredients: cooking wine, salt, white pepper, salad oil and chopped green onion. Practice: beat the eggs into egg liquid, add a little cooking wine, salt, white pepper and oil, mix preserved eggs and salted eggs into small pieces, mix them into the egg liquid, add chopped green onion, prepare another bowl, spread plastic wrap, wipe a little oil, and pour them into the evenly stirred egg liquid steamer. People who can stay in Sichuan for a long time after cooling will always suddenly realize that "oh, it's just carrion vermicelli", which is true. In fact, in a popular way, it is carrion vermicelli. Of course, this carrion is not carrion, but minced meat, because minced meat is also called "bacon and dregs meat" in Sichuan. Because meat is not formed after ants climb trees, it seems that ants are attached to silver trees. Shuishui used to like to cook this dish, which is homely enough and the name gives people room for imagination. It's getting hotter and hotter, so she doesn't want to eat big meat. This dish can fully meet the needs of meat lovers. Ingredients: minced meat, dried vermicelli ingredients: ginger, garlic, douban, soy sauce, sugar, sesame oil and chopped green onion. Practice: blanch the vermicelli with boiling water, add Jiang Mo, soy sauce, sugar, salt, starch, cooking wine and appropriate amount of sesame oil to the minced meat, and heat the hot oil to 70% heat in a clean pot. Add ginger and garlic slices and watercress, stir-fry minced pork quickly, then add vermicelli and stir-fry. Drain the vermicelli in the soup and turn off the heat in a transparent way. Sprinkle sesame oil and chopped green onion to talk about double-skin milk, but a Hong Kong-style dessert that Shuishui likes is not only delicious, but also nutritious and low in fat because it belongs to dairy products. As soon as a spoonful of milk is ingested, the feeling of fullness and milk fragrance will be fragrant immediately. Love to eat is the source of love to do. Because of the mystery of double skin milk in the eyes of water, I have always wanted to challenge it. If you can cook by yourself, you don't have to go outside if you want to eat in the future, and your sense of accomplishment is irreplaceable. On a sunny weekend, Shuishui finally made this popular dessert and can't wait to recommend it to you. Raw materials: milk 120g, egg 1, and appropriate amount of sugar: take out the egg white from the egg for later use, add sugar into the milk and stir it evenly, then pour it into a bowl for later use, and use the cooling time to quickly stir the egg white into egg liquid in the same direction to avoid excessive soaking. After the milk is completely cooled, there will be a layer of milk skin on it, then prepare a clean bowl, carefully lift the milk skin and slowly pour the milk clean. Leave the milk skin at the bottom of the original bowl, add the egg paste into the cooled milk and stir again, so that the egg paste and milk are fully blended. Take a steamer to boil the water, and put the empty bowl with milk skin into a waterproof steamer and take it out. Carefully pour the milk into a bowl with milk skin, cover it with plastic wrap or a small dish, steam for about 65,438+00 minutes, and scoop a spoonful of elastic milk. Tips: ★ When boiling milk, you must heat it slowly with a small fire. If there are elderly people, you can give up sugar and use it instead. However, after turning off the fire, the quantity should be matched well. Bian Xiao wrote the amount of a bowl here. There are too many kinds of milk or egg whites, so I can't open the refrigerator on weekends. I found that I still had some spare ribs in stock, so I searched in my mind. It seems that the simplest thing is steamed pork ribs with powder. This dish is one of Shuishui's favorite dishes since childhood. In the past, when there was no steamed pork rice noodles, my mother would fry rice noodles herself, grab two handfuls of rice and put them in a dry pot until the rice was crisp, and then put them in a small iron bucket for crushing. It used to be really annoying to eat preparation, but now it's simple. When you want to eat, go to the supermarket to buy a bag of rice noodles and mix well. Here's how to cook this simple dish. Ingredients: ribs 500g, peas 50g, steamed pork rice noodles Ingredients: ginger, onion, soy sauce (soy sauce), cooking wine and salt. Practice: Wash the ribs and peas separately, drain the water as much as possible, slice the ginger, cut the onion into small pieces, put the ginger, onion, soy sauce, cooking wine and salt into the plate containing the ribs, mix well, marinate for 20-40 minutes, and then pour into the rice noodles. Spread the peas evenly on the bottom of the bowl, put the ribs on the peas, add water to the steamer, put the bowl in, boil water on high fire and steam on low fire for about 45 minutes. Tips: ★ You can use quick freezing instead of peas in the supermarket. Potatoes or sweet potatoes are just as delicious without peas. ★ If you don't like ginger onions, you can pinch them out before putting rice noodles. Rice noodles are divided into spiced and spicy ★ The longer the pickling time, the better. The steaming time of the elderly at home can be appropriately extended. Since taking over this column, Shuishui has been worrying about what to eat at night every day. What he has done cannot be repeated, and the routine cannot be too complicated. Busy as a war every day, I feel like I'm falling apart when I go home. But being a gourmet is Shuishui's latest goal. Every time he cooks a dish, his heart is full of little happiness. I just hope that cooking with water can give you some hints and convey the happy feeling of cooking to you. Today's dish is crab yellow tofu. Speaking of this dish, crab roe is of course the best, but crab roe is not available everywhere. This time, salted egg yolk is used instead, which is as fresh, smooth and refreshing as before. Ingredients: one piece of tofu, four pieces of salted egg yolk: three crab sticks, appropriate amount of peas, two pieces of ginger, and appropriate amount of broth (chicken essence can be used instead). Practice: spray some water on the egg yolk, put it in the microwave oven, turn the fire for two or three minutes, take it out and crush it, soak the peas in boiling water, carefully cut the tofu into small pieces, cut the crab stick into small pieces, put it aside, put it in a clean pot, choke the ginger with hot oil, and add a little broth (or water) to cook. Add crab sticks and peas to the bean curd after it is slightly boiled, stir it carefully, and then cook it over low heat. Tips: ★ Peas can be frozen in the supermarket instead. If there is no ready-made salted egg yolk, you can peel it directly with salted eggs. ★ If the soup is too clear, you can hook it in. ★ Because egg yolk has salty taste, you can choose whether to add salt according to your own taste.