Bring meals to work for a week and share recipes!

1. Shrimp with celery

1. Marinate the shrimp with a little pepper and cooking wine for 11 minutes.

2. Heat oil in a pan, stir-fry ginger and garlic slices, and stir-fry the marinated shrimps for 1 minutes.

3. pour in celery, add 1 tsp salt and chicken essence to taste, stir well and continue to fry for 2 minutes before serving.

2. Hot and sour Chinese cabbage

1. Heat the oil in the pan, saute the minced garlic and dried peppers, and put the Chinese cabbage in the pan and stir fry.

2. add a spoonful of white vinegar, a spoonful of soy sauce, a spoonful of salt and a proper amount of sugar to taste.

3. Stir-fry over high fire for 3-5 minutes, and stir well before serving.

Third, roast chicken pieces

1. Wash the chicken pieces and blanch them with ginger cooking wine for later use.

2. Heat oil in a pan, add fragrant ginger, garlic and onion, and stir-fry chicken pieces for 5 minutes.

3. Add 1 spoonful of bean paste, soy sauce, soy sauce, oyster sauce and appropriate amount of salt to taste.

4. add 1 cans of beer and appropriate amount of water to avoid chicken nuggets.

5. Stew over high fire for 15 minutes, stir-fry the pepper for 1 minutes, and then serve.

4. Stir-fry broccoli

1. Boil the water, add a little oil and salt, blanch the broccoli for half a minute and take it out.

2. Heat oil in a pan, saute minced garlic and stir-fry broccoli for 2 minutes.

3. Add half a spoonful of oyster sauce and a spoonful of salt to taste.

4. stir well and serve.

5. Stir-fried beef tendon pills

1. Heat oil in a pan, stir-fry minced ginger and garlic, and stir-fry beef tendon pills for 2 minutes.

2. Stir-fry the Chili pieces together, add 1 teaspoon of light soy sauce, half a teaspoon of oyster sauce, and appropriate amount of chicken essence and sugar to taste.

3. pour in half a bowl of starch water and stew for 5 minutes before taking out.

6. Stir-fry vegetables

1. Heat oil in a pan, stir-fry minced garlic, and stir-fry celery sticks for 31 seconds.

2. Add the remaining green leaves, add a teaspoon of salt to taste, and continue to stir for 1 minutes on high fire before taking out the pot. ,

VII. Roasted chicken legs in Orleans

1. Wash the chicken legs and cut small mouths, add Jiang Mo and a tablespoon of Orleans marinade, mix well and marinate for more than 31 minutes.

2. preheat the oven at 181 degrees for 11 minutes, add the chicken legs and bake at 211 degrees for 31 minutes.

8. Stir-fry Hangzhou cabbage with oil-fried tofu

1. Stir-fry minced garlic in oil, and stir-fry in Hangzhou cabbage for 2 minutes.

2. Add oil tofu, add a spoonful of salt, a spoonful of soy sauce, and a proper amount of white sugar, and mix well before serving.

9. Fried chicken chops

Semi-finished chicken chops can be fried in a low fire for 5-8 minutes, then taken out of the pan, cut into strips and put on a plate.

11. Stir-fry rape

1. Wash rape and cut into sections for later use.

2. Stir-fry minced garlic in oil, and stir-fry for two minutes under the rape fire.

3. add 1 tsp of salt and chicken essence to taste, and mix well before serving.

XI. Braised trotters

1. Blanch trotters with ginger cooking wine for 31 minutes, skim off blood foam and wash them for later use.

2. Heat the oil in a pan, put a few pieces of rock sugar, and stir-fry the sugar color with low heat.

3. add blanched trotters and stir-fry until the color is the highest, then add ginger and garlic slices and star anise leaves and stir-fry for 2 minutes.

4. add a can of beer and two bowls of water, 2 tablespoons of light soy sauce, 1 tablespoons of dark soy sauce, 1 tablespoons of salt, a little black pepper and thirteen spices to taste.

5. Bring the fire to a boil, and simmer for 41 minutes.