Ingredients required: 450g old tofu, 1 handful chives, 2 spicy millets, 2 garlic cloves, corn starch, appropriate amount of water, 1 small bowl of light soy sauce, 2 tablespoons of pepper, 1 teaspoon of salt, appropriate amount of chicken essence, a little cooking oil.

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Cooking steps:

1. Cut the tofu into cubes and use kitchen paper to absorb the surface moisture. Cut the leeks into small sections and prepare minced garlic and millet.

2. Dip the tofu in a thin layer of starch and fry over low heat until browned on both sides.

3. Heat the oil in the pan and sauté the chili millet and minced garlic until fragrant, add light soy sauce, water, pepper, salt and chicken essence and heat until boiling.

4. Add the tofu cubes and stir-fry evenly. Add the leeks and stir-fry until soft.

Ingredients: 6 slices of dried sesame, 1 zucchini, 1 red pepper, 1 garlic sprout, 1 coriander, 2 grams of pepper, 10 grams of oyster sauce, 6 grams of light soy sauce, appropriate amount of salt, 1 gram of chicken essence, 30 grams of peanut oil, a little scallion leaves

Preparation method:

1. Wash the dried incense and cut it into thin slices with a knife, cut the garlic sprouts and scallion leaves into thin strips, cut the coriander into sections, and cut the zucchini into slices. Use a knife to cut into rhombus-shaped slices, and cut the red pepper into cubes. After the pot is hot, pour in the peanut oil and heat it up. First, fry the peppercorns over low heat until fragrant and take them out.

2. Saute the garlic sprouts and green onions over high heat, add the dried sesame seeds and stir-fry slowly for a while, add light soy sauce to season and adjust the color, continue to fry over low heat until golden brown, take it out and set aside. of base oil, sauté the remaining scallions until fragrant, and add the zucchini slices.

3. Add oyster sauce for seasoning and color, then add an appropriate amount of salt for seasoning, and continue to stir-fry quickly over high heat. When you see that the zucchini is tender and juicy, add red pepper and continue to stir-fry quickly for a while, then add and fry. When the aroma is good, continue to stir-fry over high heat.

4. Finally, add chicken essence to increase the taste, stir-fry over high heat for 1 minute, sprinkle with coriander segments and turn off the heat. Serve with rice and drinks. Eating more protein and vegetables is more beneficial to the body.

Ingredients required

350 grams of clam meat, spicy millet, and peppers

Production steps

1. Prepare all necessary ingredients Ingredients: Cut the pepper and millet into diagonal sections, slice the green onion and ginger and set aside. Add water to the pot. When the water is open, add the ginger slices, cooking wine and scallop meat and blanch them. Drain the water and set aside.

2. Spoonful of sauce: 2 spoons of light soy sauce + 1 spoon of oyster sauce + 1 spoon of starch + a little sugar + appropriate amount of water, stir evenly and set aside

3. Heat oil in a pot, add green onions and sauté until fragrant, add 1 spoon Stir-fry the soybean paste over low heat until the aroma comes out, add the clam meat and pour a little cooking wine along the edge of the pot, stir-fry a few times quickly

4. Then pour in the sauce, add the chili segments, and stir-fry Until the soup is thick and delicious, it is delicious~

Required ingredients

350 grams of scallop meat, 4 screw peppers, a little green onion, ginger, dried chili pepper, light soy sauce , oyster sauce, starch, cooking wine, sugar

Cooking steps

1. Wash the required ingredients, cut the pepper into pieces with a diagonal knife, and chop the onion, ginger and dried chili pepper for later use< /p>

2. Prepare the sauce in advance: 2 spoons of light soy sauce + 1 spoon of oyster sauce + 1 spoon of starch + a little sugar + appropriate amount of water, stir evenly and set aside

3. Put it in the pot When the water is boiling, add a spoonful of cooking wine, blanch the ginger slices and scallop meat for 1 minute to remove the smell

4. Heat oil in a pot, add onion, ginger, and dried chili until fragrant, add a spoonful of soybean paste Stir-fry over low heat to bring out the aroma of the sauce, add scallop meat and pour 1 spoonful of cooking wine along the edge of the pot, stir-fry a few times quickly

5. Then pour in the sauce, add the screw pepper, and stir-fry until the soup becomes soupy. The juice is thick and flavourful, and it’s delicious!

Preparation materials

1 lotus root, half a carrot, appropriate amount of green beans

Production steps

1. Peel and wash the lotus root. Cut the lotus root into cubes and soak in water, dice the carrots, and peel the peas.

2. Boil water in a pot, add green beans and carrots, cook for 3 minutes until 8 are cooked, take them out, then add diced lotus root and cook for 2 minutes, take them out.

3. Heat oil in a pan, add diced lotus root and stir-fry until the diced lotus root changes color, add carrots and green beans and stir-fry.

4. Add 2 spoons of light soy sauce, 1 spoon of vinegar, and 1 spoon of salt, stir well, add a little water and cook until slightly dry, then remove from the pot.

Prepare ingredients

350 grams of mung bean sprouts, one white segment of scallions, four dried chili peppers, aged vinegar, salt

Cooking steps

1 , remove the roots of mung bean sprouts, wash and cut them, cut the green onion into finely chopped, and break the dried chili pepper in the middle.

2. Heat the oil in a pan, add the dried onion and chili pepper to sauté until fragrant, then add the mung bean sprouts and stir-fry for a few times Next

3. When the mung bean sprouts are cooked and change color, add half a spoonful of salt and 3 spoons of vinegar (add the amount according to personal taste), then stir-fry evenly. Do not fry for too long, otherwise the taste will be lost.

Tips

The spoon I use is about 10 grams. I put the salt and vinegar last. Don’t fry the mung bean sprouts for too long, otherwise they will lose their crisp taste

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Ingredients: vermicelli, minced pork, minced ginger and garlic, spicy millet, chopped green onion

Seasoning: 1 spoon of cooking wine, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of bean paste, 1 oyster sauce spoon, a little sugar

Method

1. Soak the vermicelli in hot water until soft, then mince the ginger, garlic, millet and green onion.

2. Turn on the stir-frying mode of the cooking machine, add ginger, garlic, millet and spicy saute until fragrant, add minced meat and stir-fry until fragrant.

3. After the minced meat changes color, add cooking wine, pour in the vermicelli, add all the seasonings, then add half a bowl of water, cook for 3 minutes to add flavor, sprinkle with chopped green onion and eat!

The method is as follows

One baby cabbage (large baby cabbage bought in the supermarket), four garlic cloves, 6 dried chili peppers, 1 tablespoon oyster sauce, 1 and a half tablespoons balsamic vinegar, 1 salt grams, 1 gram of chicken essence

1: Remove the roots of baby cabbage, wash and cut into small equal pieces, mince garlic cloves, cut dried chilies into sections and set aside

2: Heat oil in a pot and heat garlic Add the minced pork and dried chili and stir-fry, then add the cabbage (the white cabbage below the yellow leaves) and stir-fry until soft, then add the cabbage leaves and stir-fry

3: Add 1 tablespoon of oyster sauce, 1 and a half tablespoons of balsamic vinegar, 1 gram of salt 1 Chicken essence, stir-fry evenly and serve.

Warm reminder: Stir-fry the vegetable whites first and then the vegetable leaves for a better taste. The vinegar I use is balsamic vinegar, you can also use mature vinegar! Add chili according to your family’s taste! This dish I made is a little spicy and a little sour, and it tastes great. I recommend it