Ingredients: eggs, onions, carrots.
3. Pour the oil into the pot. When the oil is slightly hot, pour in the egg yolk and chopped green onion, and fry over low heat to make a cake. After the egg roll is solidified, turn it over and fry it. Fry on both sides and pick it up.
Broccoli preserved egg soup
Ingredients: broccoli, carrots, 2 preserved eggs, ginger and garlic, a box of thick soup.
Exercise:
1 Wash the broccoli, cut it into small pieces, boil it in salted water for 45 seconds, and drain it.
2 Preserved eggs are shelled, mashed or diced, and carrots are shredded.
Heat an appropriate amount of oil, stir-fry ginger until golden brown, add about 3 bowls of clear water, then add thick soup treasure, salt, sugar and cooking wine to make thick soup.
4 Add preserved eggs and carrots, and cook over high heat until boiling.
Finally, add broccoli until it boils.
Fresh fruit oat
Ingredients: 60g oat, apple 1 piece, banana 1 piece rootlet, kiwi 1 piece, a few cherries, raisins, 200ml fresh milk and 300ml water.
Exercise:
1. Take a small pot and bring it to a boil. Put oatmeal in a pot and cook it into porridge. After the water boils, cook for about 3 minutes.
2. Dice apples, bananas and kiwis, and rinse raisins twice with water.
3. Put the cooked oats into the container.
4. Mix three kinds of diced fruits on the surface of oatmeal, and pay attention to color matching. Sprinkle raisins, pour in fresh milk and decorate with cherries.
Fried cuttlefish with celery
Ingredients: a cuttlefish, a celery, a carrot, a little vegetable oil, a teaspoon of cooking wine, a teaspoon of salt and a little white pepper.
Exercise:
1 cuttlefish, one, cooked twice.
2 Cuttlefish peeled and washed.
Mark the main part of cuttlefish with shallow diagonal squares, and then cut it into long squares.
4 Add some cooking wine and salt, and stir a little for later use.
5 celery leaves, wash and cut into sections.
6 put a spoonful of hot oil in the pot.
7 pour in vegetables and stir fry a little.
8 Add cuttlefish pieces and stir fry.
Add a little water to boil.
I didn't think of carrots until 10. Add some color. boiling
Crucian carp radish bean curd soup
Materials:
Crucian carp 1, radish 0.5, tofu 0.5, onion, ginger and vetiver, salt 1, cooking wine 1, monosodium glutamate 0.5, pepper 0.5 and corn oil 1.
Exercise:
1 Scaled crucian carp, washed and marinated with cooking wine for 20 minutes; Cut white radish into thick slices and tofu into large pieces;
2 Pour a little corn oil into the pot and fry the crucian carp until golden brown.
3 Start another pot fire, pour in clear water, add onion and ginger slices to boil, and add fried crucian carp after the water boils;
4 after boiling again, turn to low heat and stew for 30 minutes, when the soup turns milky white;
5 Add white radish and tofu pieces and cook together, and simmer for 20 minutes with the lid half open;
6. Add a little salt, monosodium glutamate and pepper to taste before cooking.
Fried lettuce
Ingredients: 400 grams of oily wheat and 5 cloves of garlic.
Exercise:
1. Prepare ingredients.
2. Wash oily wheat and vegetables and control moisture. Flatten garlic cloves with the back of a knife, remove garlic skin and cut into dices.
3. Pour an appropriate amount of soybean oil into the hot pot, burn the soybean oil until it is 70% mature, and add garlic to stir-fry the fragrance.
4. Add oil wheat vegetables and stir fry quickly. Oil lettuce can also be cut into several sections with a knife before frying.
5. Stir-fry a few times, turn off the heat when you see the oily wheat vegetables cut off, then add the right amount of salt and chicken essence, stir-fry with the remaining temperature twice, and then quickly take out the pot.
Nutrition xian tofu pudding
Ingredients: a box of super tender tofu, onion, ginger and garlic, mushrooms, carrots, Undaria pinnatifida, fried pine nuts and coriander.
Exercise:
1. Undaria pinnatifida is soaked in small pieces of hair, and other materials are chopped and diced.
2. Boil the tender tofu in water for 1-2 minutes.
3, put less oil in the hot pot, saute shallots, ginger and garlic, then pour in other ingredients and fry for half a minute, add appropriate amount of soy sauce, sugar and aged vinegar to taste.
4. Slice the cooked tofu into a bowl, pour in three ingredients, and if you like, add some pre-fried pine nuts, Chili oil and chopped parsley, and mix them before eating.
asparagus
Ingredients: asparagus, minced garlic and red pepper.
Making:
1 Prepare raw materials;
2. Add a little salt and oil to the boiled water;
3. Boil asparagus in a pot, remove it after discoloration;
4. Mix the umami flavor and oyster sauce evenly in a bowl to make juice;
5. Pour the juice on the blanched asparagus;
6 Sprinkle garlic and red pepper rings on the surface of asparagus and pour hot oil.
Vegetarian boiled radish
1 Radish cut into thick strips; Cut garlic in half.
2 put vegetable oil in the wok, the oil temperature is 40% hot, add garlic and stir fry over low heat.
3 When the surface of the fried garlic turns yellow, add the water radish, stir-fry it for a few times over high fire, pour in water flush with the water radish, add fresh soy sauce after boiling, cook it over medium heat until the soup is almost exhausted, add chopped green onion and salt, stir-fry it evenly, and pour in water starch to thicken it.
Scrambled eggs with celery and fungus
Ingredients: celery, dried edible mushroom vegetable oil, salt, ginger, soy sauce, red pepper and eggs.
Exercise:
1 Soak dried auricularia auricula in warm water to remove pedicels and tear florets, and wash celery to remove oblique leaves.
2. Chop ginger and red pepper, break up the eggs, stir-fry in a hot pot with cold oil and egg liquid until solidified and pick them up.
Stir-fry red pepper and fungus with cold oil and Jiang Mo hot pot.
4 Add celery and salt and stir-fry evenly, add light soy sauce and stir-fry until celery becomes soft, and add eggs and stir-fry evenly.
Fried shrimps with almonds and celery
Ingredients: celery 300g, almond100g, shrimp 80g, salt, onion ginger, cooking wine, sesame oil, starch and chicken essence;
Method:
1 First, clean the celery, drain the water and cut it into longer sections;
2 At the same time, peel off the skin of almonds, clean them, rinse shrimps with water, add salt and cooking wine and mix them evenly, add starch and mix them evenly for later use;
3 add water to the pot, add the processed almonds after the water boils, and take them out after blanching;
4 after the water in the pot is boiled again, add celery and blanch it, then remove it and drain it;
5 Come on in the wok. When the oil is hot, add chopped green onion and ginger and stir-fry until fragrant, and add shrimps.
6. Stir-fry until the shrimps change color, add the blanched celery and almonds and stir well;
Add appropriate amount of salt, sesame oil and chicken essence to taste, mix well, turn off the fire and serve.
Diced chicken with colored pepper
Composition:
Chicken breast, colored pepper, onion, salt, cooking wine, soy sauce, starch.
Method:
1. Dice the chicken breast, add appropriate amount of salt, cooking wine, soy sauce and starch, and marinate by hand for a few minutes.
2. Wash and cut colored peppers and onions.
3. Heat the oil in the pot, put the diced chicken in and take it out.
4. Pour the oil into the pot again, heat it, add the onion, stir-fry the Chili pieces, and add the right amount of salt.
5. Return the diced chicken to the pot and continue to stir evenly.
Flammulina velutipes scrambled eggs
Composition:
Flammulina velutipes (1 2), eggs (2), garlic (2 petals), oil (6 tablespoons), salt (1 tablespoon) and soy sauce (1/8 tablespoons).
Method:
1, peeled garlic, sliced and chopped, cut off the old roots of Flammulina velutipes, washed and drained; Beat the eggs into a bowl, add 1/8 tablespoons of salt, and beat them in one direction with chopsticks for 3 minutes.
2, the pot is hot, add 5 tablespoons of oil to heat, add the beaten egg liquid, and slowly fry it with a small fire until the bottom of the egg liquid solidifies.
3. Then turn over and fry for 15 seconds, and you can pick up the omelet.
4. Add 1 tbsp oil, add garlic and stir-fry, pour in Flammulina velutipes and stir-fry a few times, add fried eggs, stir-fry quickly and break the egg rolls.
5. Stir-fry the Flammulina velutipes until they are soft, add 1/8 tablespoons of soy sauce and 1/6 tablespoons of salt, and serve.