Problem description:

I will buy it outside early, eat it at work at noon, and buy some lunch boxes for dinner. I want to cook dinner now. Please introduce some recipes. Thank you.

Analysis:

1. Scrambled eggs with tomatoes

Ingredients: two medium-sized tomatoes, two eggs, shallots, oil, salt, sugar and chicken essence.

Step: 1. Slice the tomatoes (you like it this way) and beat the eggs in a bowl (you can add some water, a little bit, to make the eggs tender, or add some cooking wine; Add a little salt), cut the shallots into chopped green onions and set aside.

2, ignite the pot, you can heat the pot a little and then add oil, not too much oil, otherwise the food will be oily. When the oil is 60% to 70% hot, pour the eggs in and smash them with a spatula, otherwise they will become very big pieces.

3. You can stir-fry the tomatoes a few times, and then add a spoonful of salt (I add salt with a small spoon in a salt box, which is a small box that is connected together and sold in a supermarket. You can put salt, sugar, chicken essence and the like. I don't know how to call it, just call it a salt box, which contains a small spoon and a flat spoon. Stir-fry a few times and add half a spoon. Add a little chicken essence when the red juice is fried or the tomato skin is about to fall off. Stir well.

4. Turn off the fire. Sprinkle with chopped green onion and you can cook!

Note: you don't need to add water if you add the right amount of oil, but if you put too little oil, you may need to add some water later, otherwise it will burn.

When I first cooked this dish, I fried tomatoes and then added eggs, but the fried eggs were scattered and deformed, hehe, so it became the current practice.

Pay attention to the small details of cooking, which will add a lot of color to your dishes.

First of all, salt should be boldly put. At first, I was always afraid to put salt, so the dishes I cooked were always tasteless and naturally not delicious. Later, after being told by my mother, I dared to put more and eat a lot. Anyway, it's salty this time. Put less salt next time and accumulate experience slowly. But eating too much salt is not good for your health, and it is best to like light salt.

Secondly, when cooking something with fishy smell, such as meat, you must put ginger. Some girls may not like ginger, garlic and onions. You can pick them out after cooking, and the taste will be much better. Ginger is a good thing. Before cooking fish or frying meat, you can wipe the pot with cracked ginger and then add oil. When the oil is hot, put ginger and garlic first, then put meat to prevent it from sticking to the pot.

Fried green beans

Ingredients: green beans (four servings 1 kg), one clove of garlic, two dried peppers (optional), salt and chicken essence.

Step: 1. Everyone should know the cleaning method of green beans, right? It is to remove the tendons at both ends, then break them into sections as long as half a middle finger and wash them. Crush, peel and chop garlic.

2. Come on when the pot is hot. When the oil is 60% to 70% hot, add garlic, add green beans, add a spoonful of salt, fry for a while, cover the pot and stew, and add a little water.

3. It will be cooked in about 5 or 6 minutes. When the green beans are wrinkled, you can add chicken essence and stir-fry them for a few times before serving ~

I also like to eat green beans, which is simple, so I often fry them. Green beans can be fried with meat or dried vegetables (this is our specialty here), both of which are delicious. However, it should be noted that green beans must be fried before they can be eaten, otherwise they will be toxic.

4. Sweet and sour beans

Ingredients: soybean (also known as bean-industrial bean, which is connected with industry. I remember reading it, but I can't find it by purple light input method. It is a very long and thin bean), a clove of garlic, soy sauce, vinegar, salt, sugar, cooking wine (optional) and chicken essence.

Step: 1. Wash it and break it into little finger-length segments (that's exactly what our restaurant does) for later use. Remember to look carefully, there are often bugs with beans. Flatten garlic and slice it for later use.

2, put oil in a hot pot, generally a little more is enough. When the oil is 70% to 80% hot, add garlic, then add beans, stir-fry for a few times, then add salt, you can add some cooking wine, continue to stir-fry, and add a proper amount of sugar during the stir-frying.

3. Add soy sauce after frying for one minute. Soy sauce is used to color. Stir fry a few times. Add some water, cover the pot and stew.

4. When the liquid in the pot is almost gone, add vinegar, add some water, stir fry for a few times and continue to simmer.

5. At this time, when the liquid is almost gone, the color of the beans has turned black. Add chicken essence and stir-fry for a few times.

This dish is ugly and a little dark, but it tastes really good. When I was at home, I didn't like beans at all. First, there were too many bugs. Second, fried beans with soy sauce were really not delicious. Later, after my classmates made this kind of beans, I gradually liked them. it wont hurt you to try it

5. Sweet and sour pork ribs

Ingredients: a catty of ribs, ginger, garlic, onion, salt, sugar, vinegar, cooking wine.

Step: 1, add oil after the pot is hot, with more oil, because the ribs should be fried first. Add ginger when the oil is 70% to 80% hot, and then add the chopped ribs. Turn the ribs from time to time to avoid uneven heating.

2. When the ribs are dark golden yellow, remove the ribs. Pick out ginger. Leave a little oil in the pot, add garlic, salt, sugar and cooking wine and stir fry together. After several times, add the ribs and continue to stir fry.

3. Stir fry for about two minutes, add vinegar, stir fry a few times, add chicken essence and stir fry a few times.

Turn off the fire and put a layer of chopped green onion on the plate.

It's over. Sweet and sour pork ribs just have no starch, but the ingredients in the second step will form a certain consistency when they are fried together. It's still delicious. I used to eat this dish in some restaurants. Their ribs were coated with a thick layer of powder, which was not delicious at all. I made it myself, haha.

6. Dried radish (side dish of porridge)

I wonder if you have the habit of eating porridge in the morning or evening? If you have time, eat porridge in the morning. Dried radish is a good side dish for porridge.

Ingredients: Xiaoshan dried radish, oil and sugar.

Step: 1. Radish is dry-cleaned and best soaked in water. Because dried radish is salted and salty, there is no salt in the raw material ~ then chop it up for later use.

2. Drain the oil after the pot is hot, and put a little more oil. Dried radish absorbs more oil. When it's 70% to 80% hot, put the sliced dried radish into the pot and stir-fry it a few times. With sugar, a lot of sugar. I need to add four or five spoons to the small spoon in the salt box mentioned above, because I want to remove the salty taste of dried radish.

3, continue to stir fry, stir fry at the same time, try to fry the radish dry, so it will take about five or six minutes, and it will be almost the same when you see the dried radish burning. Directly out of the pot! You don't even need to put chicken essence.

This kind of dried radish is delicious. I ate this morning. Last night, a large pot of fried radish was gone this morning. Hee hee. It is delicious with a meal.

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7. Stir-fried potatoes with vinegar

Ingredients: two medium-sized potatoes (4-6 people), two peppers (the spicy one, one red and one green), one clove of garlic, salt, vinegar and chicken essence.

Step: 1. Shred potatoes and peppers. Potato chips can be soaked in water for later use, because they will turn red in the air. Peel and chop garlic.

When the pot is hot, put the oil into the pot. When it is 70% to 80% hot, add garlic and burst. Then add shredded potatoes and salt, and fry for one minute.

3. Add shredded pepper, if you like to eat powder (understand? We have the antonym of "crisp" here, haha) just add some water to the shredded potatoes, and don't add water if you like crispness.

4. Stir-fry for 4 or 5 minutes and then add vinegar. Control the amount of vinegar yourself. If you like to be jealous, put more and stir-fry a few times to make the vinegar even. Finally, add some chicken essence and stir fry a few times.

The shredded potatoes fried in this way look better, green, red, yellow and very distinct. But you can also use that kind of oil pepper, which is a little spicy, but not good-looking.

8. Tomato and egg noodle soup

Ingredients: two tomatoes, one egg, flour, garlic, onion, salt, chicken essence.

Step: 1. Noodles: You don't have to pinch them with your hands, haha, just put the flour in a big bowl. The big bowl I'm talking about is the big bowl we use to hold soup here. Stir the flour with chopsticks while adding water. Add water slowly, don't worry. Until the flour becomes mushy, that is, thin, but it can still be picked up with chopsticks, but it will leak down to the point where it should be put aside for use.

2. Diced tomatoes and eggs are scattered for later use.

3. Add water to the soup pot, add oil to the wok, and prepare to fry tomatoes. When the oil is hot, add one or two cloves of garlic, diced tomatoes and stir fry, and add some salt until the red juice comes out. Don't fry it too well, or the tomatoes won't take shape in the soup pot.

4. When the water in the soup pot boils, pour in the fried diced tomatoes. Then add the batter. I use chopsticks to add batter. Although it is thin, I can still pick up some, put a piece in the pot and control the size myself. I like to eat bigger acne. Stir the contents of the pot from time to time while adding the batter, otherwise the noodles may stick to the bottom of the pot.

After all the batter is added, you can pour the egg in, let it solidify, and then break it up with chopsticks. Add salt. When the water boils again, add chicken essence, stir and add chopped green onion.

Hee hee, okay, simple? I especially like this! What about you?

9.coke chicken wings

Let's make chicken wings today. This practice seems to be introduced by many people in the forum, hehe.

Ingredients: chicken wings, cola, fennel, salt, chicken essence, soy sauce, cooking wine, onion, ginger and garlic.

Steps: 1, cut a few knives on the front and back of the chicken wings to facilitate the taste. Put it in a large bowl and marinate it with soy sauce and cooking wine for about an hour.

2, add more oil to the hot pot, add ginger and garlic when it is 70% to 80% hot, turn down the fire (to avoid peeling the chicken wings), drain the chicken wings, put them in the pot and fry them occasionally.

3. When the front and back of the chicken wings are golden, turn off the fire and pour out the oil in the pot. With coke, the weight of coke is better than chicken wings. Add a little salt and fennel. Cover the pot and wait for medium heat, haha.

4, when the coke in the pot is almost the same, add chicken essence and onion, and you can go out!

The lid of my pot is transparent, so we can see the situation in the pot clearly. Open it often if it is opaque, haha. Personally, I think this chicken wing tastes very good. Let's have a try.

10. The simplest Japanese tofu

Ingredients: two packages of Japanese tofu, a few small vegetables, salt and chicken essence.

Step: 1. Cut the Japanese tofu in the middle, pour it out and cut it into small pieces 1cm long for later use. Wash the small vegetables for later use.

2, hot pot refueling, you can put a little more. When it's 70% to 80% hot, put the Japanese tofu in, and be careful not to spill the oil!

3. Stir gently with a shovel (because Japanese tofu is very crisp) to spread the tofu evenly, sprinkle some fine salt and let it fry for a while.

4. On the other side, blanch the small vegetables in boiling water. They should be cooked, but don't change color. Put it around the plate in order after ironing (for decoration, of course, you can eat it).

5. Turn the tofu over gently with a shovel and continue frying. Turn the noodles once every once in a while, so that the colors of both sides of the tofu are almost the same, which makes it look better.

6. Fry until the color turns golden yellow, and then add some chicken essence to the pot. Put it in the center of the little vegetable.

In this way, a beautiful and delicious dish is served ~ the process of putting salt in front can also be omitted, and finally soy sauce can be added instead.

1 1. Preserved egg and lean vegetable porridge

I wonder if this is a recipe. Hehe, whatever, post it.

Raw materials: rice, lean meat, preserved eggs, coriander or other vegetables, ginger and garlic.

Step: 1. Preparation: Wash the rice, soak it in clean water and add one or two drops of oil. A small bowl of rice can cook porridge for three people, so control your weight. Cook the preserved eggs first, so that the yolk will not be so soft and hard when cutting. Preserved eggs, diced meat, shredded ginger and garlic, chopped coriander.

Pour the water into the pot and boil it first, then put the rice after the water boils, so as not to stick to the bottom of the pot. At the same time, add oil to the wok and stir fry the minced ginger and garlic. The steps of cooking should not be written, right? Just fry it a little, and fry the blood and everything.

3. Open the lid at any time and observe the degree of porridge cooking. When it is ready, add diced meat and preserved eggs, cook for a while, and add some salt.

4, turn off the fire, put coriander, a small amount of chicken essence.

Ok, preserved egg and lean vegetable porridge will come out!

Ps: Actually, there is no need to fry meat. You can cook raw diced meat into porridge, which is relatively simple.

12. Cold shredded eggplant.

Ingredients: purple eggplant, sesame oil, soy sauce, salt and chicken essence.

Step: 1. Wash the eggplant, remove the pedicle and steam in the pot. I usually put it in a rice cooker and steam it with rice, so that the eggplant will be fine when the rice is ready.

2. Tear the softened eggplant into filaments. It's better to be thinner. It is delicious. Add salt, chicken essence, soy sauce and sesame oil and mix well ~

Haha, isn't it simple? You can also add a little pepper and chopped green onion, according to your own taste.

13. Braised prawns

Ingredients: prawns, ginger, garlic, Laoganma bean paste.

Step: 1, put oil in the hot pot, add ginger and garlic when it is 70% to 80% hot, and then put the washed prawns in the pot. Be careful of oil spill.

2, add salt and cooking wine, stir fry a few times, and the shrimp will become red immediately. Add a little sugar to taste. Then add the bean paste and stir fry a few times.

3. Because shrimp is easy to cook, it takes about two or three minutes to fry. Add chicken essence and chopped green onion and serve.

Mmm ~ It smells delicious ~ ~ It's a pity that my parents like boiled shrimp. ......

14. Fried pumpkin with egg yolk

Ingredients: pumpkin (powder, not too tender, about 20cm in diameter, you can eat two meals), 3 ~ 5 salted duck egg yolks (I like to put more, egg yolks are a little more than red oil).

Step: 1. Slice the pumpkin for later use, cut it as thin as possible, and it is not easy to cook. The salted duck egg yolk is mashed, and the more broken, the better. My mother sometimes puts some cooking wine to help it break down.

2, add oil to the hot pot, a little more oil, add egg yolk when it is 50% to 60% hot, stir fry until the egg yolk bubbles.

3. Add pumpkin slices and stir fry with salt. Stir-fry for a while, stop for a while, stop for a while, it will take a long time, because pumpkins are not easy to cook.

You can put a little water in the back to avoid burns. In the process of frying, you can try to see if you made it yourself, because I don't remember how long it has been, just a long time.

5, add chicken essence, stir fry evenly and serve.

Maybe you can cook the pumpkin before frying it, which makes it easier to cook, but I tried it once and it seems delicious. I haven't cooked this dish for a long time. But I really like it.

15. Fried rice with eggs

Ingredients: cold rice, eggs, chopped green onion, oil, salt, soy sauce, chicken essence.

Step: 1, add oil to the hot pot, and control the oil quantity by yourself. It doesn't matter a little more or less. Add rice when the oil is 70% or 80% hot, crush the cold rice with a shovel and stir fry.

2. Beat the eggs directly on the rice, stir fry immediately (so that the eggs will stick to the rice), stir well, add salt and continue to stir fry.

I usually like to add a little soy sauce, so that the color of fried rice with eggs will look better and taste better. Finally, add chicken essence and chopped green onion and mix well ~

Is it simple? I believe your cooking is delicious, too.

There are many ways to fry rice with eggs. You can also post your own method if you know it, and enjoy it ~

16 cashew fried celery

Ingredients: cashew nuts (you can put more if you like, hee hee), celery (I don't think celery is delicious, so I use local celery at home, which is the kind of fragrance)

Step: 1, add oil to the pot and put cashews at the same time (note! ! ! Be sure to put cashews when you refuel, and wait until the oil is hot. Stir-fry lightly until the cashews turn golden brown. Drain cashews and remove oil for later use. Don't pour oil into the pot, keep using it.

2. Heat the oil. When it is 70% to 80% hot, add the chopped celery and stir fry. Add salt and stir fry for a while. When the celery becomes particularly green, add cashews and continue to stir fry, but it won't take a long time to stir fry, just half a minute.

3, just add chicken essence ~

The characteristic of this dish is that it looks very good, and I like cashews very much, hahaha, so my mother always cooks this dish when she comes to visit guests in the New Year. I hope you like it.

17. Sweet and sour Jiang Dou

There are also long beans and long cowpeas. Personally, I like cold dishes. The practice is as follows:

1. Choose tender cowpeas from the vegetable market, about half a catty, just enough to eat. Pay attention to the tender one, the emerald one, the shiny one and the full one. This kind of cowpea tastes crisp and has few meridians, so it is suitable for cold salad.

2. After buying home, pick a tree at a time, remove both ends and break it into a length of about 4CM. Be careful, you must break it by hand. If you use a knife, it will smell of metal. You can watch TV or listen to music during the folding process, but you must pay attention to bug eyes. Cowpea is easy to grow worms.

3. Wash the folded cowpea, blanch it with boiling water, pour the cowpea after the water boils, about three to five minutes. Be careful that the time is neither too short nor too long. If it is too short, the cowpea is still raw. For too long, the cowpea is not crisp, which affects the taste. Then drain it and put it in a bowl for later use.

4. Cut the ginger into powder, cut the dried pepper into small pieces, and soak it in water (note: the purpose of soaking in water is to prevent it from getting paste when frying in oil). Burn the pot dry, pour a little salad oil, fry Jiang Mo and dried pepper until golden, let it cool down, then pour it into a bowl filled with cowpeas, and then add a proper amount of vinegar, soy sauce, salt, sugar and pepper powder.

Features: spicy, sour and slightly sweet, cowpea is refreshing and can be served with rice.

18. Garlic and broccoli

Ingredients: a broccoli, garlic, starch.

Step: 1. Wash the broccoli and divide it into small umbrellas. It will look good. 4 cloves of garlic, bigger, chopped, very broken.

2, hot pot refueling, 60% to 70% hot, add broccoli and stir fry.

3. Stir fry for 3 minutes, then add minced garlic and continue to stir fry.

4. thicken the starch with water (don't add too much water, just add less), pour it into the pot, add chicken essence and stir fry a few times.

5, well, the pot is out, you can pose, put a hemisphere or something, and play by yourself, haha.

Actually, this dish may belong to Cantonese cuisine, and I like it very much.

19. Braised rice with potato and carrot slices

Ingredients: a potato, two carrots, pork (eat as much as you want) and rice.

Step: 1. Wash the washed rice and put it into the rice cooker, adding a little more water than usual;

2, potatoes and carrots peeled and diced, pork sliced (diced is ok, haha)

Put the oil into the pot after heating. Stir-fry the meat first, then the potatoes and carrots. Of course, don't forget to put wine, salt and a little soy sauce in the process of frying. You should know all this, right?

4, don't fry it completely, because it should be put in the rice cooker! Stir-fry until 6 or 7 are ripe. At this time, the rice soup in the rice cooker began to boil. Pour everything in, stir it, cover it and let him cook.

When the rice cooker automatically jumps to the heat preservation state, just let him stay for a few minutes before turning it on. It's delicious ~

20. Serve Chinese cabbage in soup

Ingredients: eggs, cabbage, ham, preserved eggs, starch soup (available in the supermarket, if not, use chicken essence)

Heat oil, then beat an egg (just like scrambled eggs), and then add water to cook it. When cooking, add salt and chicken essence until the soup turns white (it takes about half a minute). Add cabbage heart. Because cabbage is tender, it can be cooked for about a minute. Take out the cabbage and eggs and keep the soup.

Let the preserved eggs/ham sausage continue to cook, then thicken it (that is, add starch), and then add salt according to taste. If you think there is a lot of salt before cooking eggs, you don't need to add it. Put a little chicken essence in the pot. .

You'd better use a transparent plate to pour the juice on the cabbage eggs. Very beautiful.

It's delicious, too

2 1. Winter melon sparerib soup

I don't think I've posted soup here, have I? I will post a very common soup today, because there are many Cantonese soups in Mi Tong's post. I have home-cooked dishes here, so I posted home-cooked soup ~

Ingredients: wax gourd, ribs

Step: 1. Cut the wax gourd into pieces or slices you like. I usually cut it bigger because I cook it for more than an hour.

2. Wash the ribs and cut them into pieces, and fly water (that is, cook for a few minutes after boiling, and use melons when cooking to make full use of time). Take it out and wash it.

3, ribs and melon are put into the casserole, add water, put more, because it will evaporate a lot.

4. After the fire boils, turn to a small fire, then simmer on a small fire, simmer on a small fire, and simmer on a small fire. An hour or two doesn't matter.

5. Prepare to put salt and chicken essence before going out. Add some chopped green onion to make it look better.

Is this soup simple? I cook soup every weekend, the kind that lasts for three hours, basically without salt, especially chicken essence, so winter melon sparerib soup is usually cooked on weekdays, and other delicious soups are cooked on weekends. I made ribs soup with lotus root and red beans last Saturday. Enjoy it. However, Zhejiang people are generally not used to soup without salt or chicken essence. It should be said that few people except Cantonese are used to drinking this soup, but this soup is indeed more nutritious (I think it is also delicious).

22. Braised hairtail with fragrant grains

Ingredients: hairtail

Seasoning: refined oil, fragrant distiller's grains (available in supermarkets); Cost: 6.00.

Practice: 1. Cleaning hairtail, cutting into pieces, and absorbing surface moisture;

2. Put oil in a hot pot, fry the fish to 80% heat and put it in a covered container;

3. Pour the mellow distiller's grains into the flat fish noodles, cover them and serve after one hour.

Spicy minced meat vermicelli

Preparation time: 10 minute

Cooking time: 10 minute

Materials:

200g of vermicelli, 50g of pork stuffing, garlic 1 spoon (1 5g), 3 tablespoons of stock (45ml), bean paste1spoon (15g), sesame oil 1/2 teaspoons (.

Exercise:

1. Pour half a pot of water into the pot, heat it, add shredded pork and blanch it for 2 minutes until the color turns white and swells, then take it out and drain it.

2. Heat the oil in the pan, add the garlic, chopped green onion and Jiang Mo and stir-fry for a while. Add the pork stuffing to disperse after the fragrance.

3. The ingredients in the hot pot are drenched with broth (or water), bean paste, soy sauce, sesame oil and sugar. Finally, add vermicelli and cook until the soup is dry.

Monday: Steamed chicken wings with black bean sauce

Ingredients: Douchi, chicken wings, ginger, onion, pepper, pepper, soy sauce, salt and cooking oil.

Making:

1, add chicken wings into onion, pepper, soy sauce and salt to taste.

2. Sprinkle lobster sauce on chicken wings

Put it in a plate, then add shredded ginger, add the original sauce, monosodium glutamate and cooking oil, and steam it in a cage.

3. Before serving, add a little chopped green onion and shredded red pepper.

Tuesday: Braised beef.

Ingredients: cooked beef, sweet noodle sauce, cooking wine, starch, onion, Jiang Mo and water.

Method:

1. Cut the cooked beef into pieces with a length of 4.5cm and a width of 3cm.

2. Heat the oil pan. Stir-fry noodles with onion and Jiang Mo, add water, cooking wine, soy sauce and beef pieces, turn the heat down for a while, thicken with water starch and pour in bright oil.

Wednesday: Houttuynia Cordata Sliced Meat

Ingredients: tenderloin, fresh houttuynia cordata, dried pepper, shredded ginger, mung bean starch, soy sauce, salt and oil.

Method:

1. Slice tenderloin, add mung bean starch, soy sauce and shredded ginger, and marinate for 5 minutes.

2. Wash the fresh houttuynia cordata roots and knead them into 4cm long pieces.

3. Heat the oil in the wok with high fire, and quickly stir-fry the dried peppers until cooked. Stir-fry the marinated meat slices in a pot.

4. Stir all the ingredients for 2 minutes, then add salt and stir well.

Thursday: five-color eggs

Ingredients: some eggs, sea cucumber, squid, dried rice, corn, mushrooms, cucumbers, tomatoes and other assorted ingredients. Add salt, monosodium glutamate, cooking wine and sesame oil.

Production: poke a small hole in the raw egg with chopsticks and pour out half of the egg liquid. Cut the assorted ingredients into dices, mix well with salt, monosodium glutamate and sesame oil, pour them into empty eggs with holes, and seal them with small pieces of paper. Steam in the cage, the fire should not be too big to prevent cracking. Rinse with cold water after steaming, peel, cut into eight pieces and plate.

Features: delicious, colorful and beautiful.

Spicy roast beef

Ingredients: 500g beef, 2 pieces cinnamon and 4 pieces fennel. Soy sauce, sugar, wine, ginger, monosodium glutamate and so on.

Method: Boil the whole beef in a boiling water pot for two or three minutes, take it out, add cinnamon, fennel, soy sauce, sugar, wine and ginger, simmer on low heat until the beef is soft, then add monosodium glutamate and drain the marinade.

Features: Beef is crisp and fragrant, salty and sweet, benefiting qi and nourishing stomach.

Friday: Chicken with scallion.

1. Knock 400 grams of chicken breast loose with the back of a knife, cut it into 24 pieces 3 cm square, add a little salt and mix well, spread it out with egg white paste (made by wetting and thickening the egg white of an egg), and then sprinkle white sesame seeds (* * * about 30 grams) on the chicken pieces.

2. Put lard in the pot and fry the chicken pieces until golden brown. Stir-fry onions in the original pot, add chicken pieces, cook cooking wine, add some soy sauce, sugar and monosodium glutamate, turn the pot over and take it out.

Features: golden color, tender and fragrant meat.

Saturday: Steamed mutton

Ingredients: mutton 1 kg, chicken (meat) soup 500 ml.

Method: Cut the mutton into pieces of about 250g, put it in a boiling water pot and cook it thoroughly, then take it out and wash it. Boil onion, ginger and pepper in a boiling water pot, take them out and let them cool, cut them into thin slices and code them into a trapezoid, and put them at the bottom of the bowl. Then add a little onion, ginger slices and salt, add chicken soup (or broth) and steam in a steamer for 15 minutes. Take out the onion slices of steamed mutton and pour in sesame oil.

Features: Mutton is sweet and warm, and has the effects of nourishing qi and blood, warming the middle and lower jiao.