Delicious omelet

Ingredients: egg, onion and carrot

3 Pour oil into the pan. When the oil is a little hot, pour in egg yolk and chopped green onion, and fry over low heat to make a cake. Turn the omelet over and fry it when it is solidified. Fry both sides and pick them up.

Broccoli preserved egg soup

Ingredients: broccoli, carrot, preserved eggs, ginger and garlic, and a box of thick soup.

Practice:

1 Wash the broccoli, cut it into small pieces, boil it in salted boiling water for 45 seconds, and drain it.

2 preserved eggs are shelled, mashed or diced, and carrots are shredded.

3 Heat a proper amount of oil, fry ginger until golden brown, add about 3 bowls of clear water, and then add thick soup treasure, salt, sugar and cooking wine to make thick soup.

4 add preserved eggs and carrots, and cook them on high fire until they boil

5 finally add broccoli until they boil.

Fresh fruit oats

Materials: 61 grams of oats, 1 apples, 1 small bananas, 1 kiwis, several cherries, appropriate amount of raisins, 211ML of fresh milk and 311ML of water.

Practice:

1. Take a small pot and bring it to a boil. Put the oats in the pot and cook it into porridge. After the water is boiled, cook it for about 3 minutes.

2. Dice apples, dice bananas and kiwis, and rinse raisins twice with water.

3. Put the cooked oats in a container.

4. Mix three kinds of diced fruits on the surface of oatmeal, and pay attention to the color matching. Sprinkle raisins, pour fresh milk, and garnish with cherries.

Stir-fried cuttlefish with celery

Ingredients: a cuttlefish main part celery, a few carrots, a spoonful of vegetable oil, a spoonful of cooking wine and a teaspoon of white pepper.

Practice:

1 cuttlefish, one, will be cooked twice.

2 Cuttlefish will be peeled and cleaned

3. Draw a shallow diagonal grid, and then cut it into long squares

4. Add some cooking wine and salt and mix it slightly for later use

5. Remove the leaves from celery and wash it. Cut celery into sections

6. Put a spoonful of hot oil in a pan

7. Pour in vegetables and stir-fry slightly

8. Add cuttlefish pieces and stir-fry

9. Add a little water and burn them

11. Only then do you realize that carrots are not put in, and add a little. Boil

Carassius auratus, radish and bean curd soup

Ingredients:

1 crucian carp, 1.5 radish, 1.5 tofu, appropriate amount of onion, ginger and coriander, 1 tsp of salt, 1 tsp of cooking wine, 1.5 tsp of monosodium glutamate, 1.5 tsp of pepper and 1 tsp of corn oil

Practice:

1 crucian carp scale removal. 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. Open fire in another pot, pour in clear water, add onion and ginger slices and bring to a boil. After the water boils, put in the fried crucian carp.

4 After boiling again, turn to low heat and stew for 31 minutes, when the soup turns milky white;

5 Add white radish and tofu, cook together, and simmer for 21 minutes with the lid half open;

6. Add a little salt, monosodium glutamate and pepper to taste before cooking.

stir-fry oil wheat vegetables

ingredients: 411g oil wheat vegetables, 5 garlic cloves

practice:

1. prepare all the ingredients.

2. Wash the oily wheat vegetables and control the water. Flap the garlic cloves with the back of a knife, remove the garlic coat and cut into grains.

3. pour a proper amount of soybean oil into the hot pot, cook the soybean oil until it is 71% mature, and add garlic to stir-fry until fragrant.

4. add the oil wheat vegetables and stir fry quickly over high fire. Oil-wheat vegetables can also be cut into several sections with a knife before frying.

5. Stir-fry for a few times, turn off the fire when you see that the oil wheat vegetables are broken, add a proper amount of salt and chicken essence, stir-fry for two times with the remaining temperature, and then quickly take out the pot.

nutritious salted bean curd

materials: a box of super-tender tofu, onion, ginger and garlic, mushrooms, carrots, Undaria pinnatifida, fried pine nuts and coriander.

practice:

1. soak Undaria pinnatifida in small pieces of Kamikiri, and cut other materials into powder and diced.

2. Boil tender tofu in water for 1-2 minutes.

3. Heat the wok with less oil, stir-fry chopped chives, ginger and garlic, then add other ingredients and stir-fry for half a minute, and add some soy sauce, sugar and aged vinegar to taste.

4. Cut the cooked bean curd into thin pieces and put them in a bowl, pour in three ingredients, add some pre-fried pine nuts, Chili oil and chopped coriander if you like, and mix before eating.

fragrant asparagus

raw materials: asparagus, minced garlic and red pepper

production:

1 Prepare raw materials;

2. add a little salt and oil to the boiling water;

3. Blanch asparagus in a pot and take it out after discoloration;

4. Put the extremely delicious and oyster sauce into a bowl and mix evenly to prepare the 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 on it.

plain boiled radish

1 boiled radish is cut into thick strips; Cut garlic in half

2 Put vegetable oil in a wok, and the oil temperature is 41% hot. Stir-fry garlic with low fire.

3 Stir-fry garlic with yellow surface, add water radish, stir-fry with high fire for a few times, pour water flush with water radish, add fresh soy sauce after boiling, and cook with medium fire until the soup is almost gone. Add chopped green onion and salt, and add water starch to stir-fry evenly. You can get out of the pan.

Scrambled eggs with hairy celery

Ingredients: hairy celery, dried edible fungus vegetable oil, salt, ginger, soy sauce, red pepper, and eggs

Practice:

1 Wash dried edible fungus with warm water bubbles to remove the stems and tear small flowers, and wash hairy celery to remove the oblique leaves.

2 Cut ginger into powder, red pepper into powder, and break the eggs. Pan-fry with cold oil and egg liquid until it is set

3 Pan-fry with Jiang Mo and red pepper, stir-fry with fungus

4 Stir-fry with celery and salt, stir-fry with light soy sauce until celery becomes soft, and stir-fry with eggs

Stir-fry shrimp with almond celery

Ingredients: celery 311g, almonds 111g, shrimp 81g.

method:

1 firstly, the celery was cleaned, drained and cut into longer segments;

2 At the same time, peel off the coat of almonds, clean them, rinse the shrimps with water, add salt and cooking wine, mix them evenly, add starch, and mix them evenly for later use;

3. Add water to the pot. When the water boils, add the processed almonds, blanch them and take them out.

4 after the water in the pot is boiled again, add celery, blanch, remove and drain;

5 Add oil to the wok. When the oil is hot, add minced onion and ginger, stir-fry until fragrant, and add shrimps;

6 stir-fry until the shrimps become discolored, add the blanched celery and almonds, and stir-fry evenly;

7 add some salt, sesame oil and chicken essence to taste, mix well, then turn off the heat and serve on a plate.

diced chicken with colored pepper

Ingredients:

Chicken breast, colored pepper, onion, salt, cooking wine, soy sauce and starch.

Method:

1. Dice the chicken breast, add appropriate amount of salt, cooking wine, soy sauce and starch, and marinate for several minutes by hand.

2. Wash the colored pepper and onion and cut into pieces.

3. Heat the oil in the pan, put the diced chicken into the pan until it is cooked, and take it out.

4. Heat the oil in the pot again, add the onion, stir-fry the pepper pieces, and add some salt.

5. Return the diced chicken to the pan and continue to stir well.

Flammulina velutipes scrambled eggs

Ingredients:

Flammulina velutipes (1 taels), eggs (2 pieces), garlic (2 cloves), oil (6 tbsp), salt (1 tbsp) and 1/8 tbsp soy sauce.

Method:

1. Remove the clothes of garlic, pat it flat and chop it, cut off the old roots of Flammulina velutipes, wash it and drain it; Beat the eggs into a bowl, add 1/8 tablespoon of salt and beat them with chopsticks in one direction for 3 minutes.

2. Heat the pan, add 5 tablespoons of oil to heat it, add the beaten egg mixture, and slowly fry it with low fire until the bottom of the egg mixture solidifies.

3. Then turn over and fry for 1.5 seconds, and you can pick up the omelet.

4. Add 1 tbsp of oil, add garlic and saute until fragrant. Pour in Flammulina velutipes and stir-fry a few times. Add the fried eggs and stir-fry the omelet quickly.

5. Stir-fry the Flammulina velutipes until they are soft, add 1/8 tablespoon of soy sauce and 1/6 tablespoon of salt, and serve.