Which delicacies are delicious, delicious, heat-clearing, moisturizing and nutritious?

Time flies by so fast, it’s September in a blink of an eye, and the temperature is slowly getting cooler. Today I’m sharing these 12 special delicacies, which are delicious, good at strengthening the spleen, appetizing, quenching hunger, and making meals. What you like is worth trying.

try.

Fried fungus and yam. Peel the yam (sometimes it feels itchy when peeling the hands, so it is recommended to bring disposable gloves for peeling). Wash and cut into pieces, then put them into clean water and add a small amount of white rice vinegar (adding white vinegar can avoid the yam.

The medicine turns black) Soak for a while.

Soak the black fungus in warm water and then wash it; wash the green and red peppers and cut them into hobs; cut the garlic cloves into slices and set aside.

Heat oil in a pan, sauté garlic until fragrant, add yam and stir-fry, then add black fungus and stir-fry (if dry, add a small amount of water).

Add green and red pepper and stir-fry, add appropriate amount of salt and stir-fry until cooked.

Clean and soak the jellyfish skin in cold vegetables; cut the cucumber into shreds.

Put the jellyfish skin and cucumber in a large bowl, add salt, light soy sauce, white rice vinegar, minced garlic, vegetable oil and spicy oil, and mix well.

Grilled eel with garlic sprouts, wash and cut into strips; wash and cut garlic sprouts into strips; wash and cut peppers into small pieces; wash and cut pork belly into strips; boil water in a pot, add a small amount of salt and oil, and blanch the garlic sprouts until cooked

Get up and reserve.

Add vegetable oil to the pot, sauté the pork belly until it loses color and releases vegetable oil, add onion and ginger and stir-fry until fragrant.

Pour in the eel and stir-fry, add rice wine, dark soy sauce, light soy sauce, white sugar, and Pixian bean paste and stir-fry evenly.

Add appropriate amount of water and bring to boil until cooked, add garlic sprouts and pepper and stir-fry. Taste for saltiness. If it is salty, add salt for seasoning.

Just put the pot on the plate and decorate it.

Stir-fried lotus root strips with green pepper. Peel, wash and cut the lotus root into strips. Put it into clean water, add a small amount of white rice vinegar and soak for a while.

Heat oil in a pan, sauté garlic until fragrant, then add chili and stir-fry until fragrant, add lotus root strips and stir-fry.

Add appropriate amount of salt and seasoning, stir-fry until cooked and serve.

After the fried duck intestines and tripe with chili are cooked, add a small amount of salt and wash by hand; cut the garlic cloves into slices; cut the green pepper into shreds and set aside.

Heat oil in a pan, sauté garlic cloves until fragrant, add tripe and stir-fry until color fades, add dark soy sauce for color.

Add light soy sauce, rice wine, a small amount of white sugar, appropriate amount of salt and stir-fry evenly, add chili and stir-fry until cooked.