Easy-to-learn home cooking, delicious and worth a try!

Garlic-scented Shanghai Green

Ingredients: 1kg of Shanghai Green, 3g of garlic, 1tsp of oyster sauce, 1tsp of light soy sauce, a little salt, and half a bowl of water

1. Break the cleaned Shanghai Green, put it neatly on a plate, steam it in cold water, cover it, bring it to a boil over high fire, and steam it over medium heat for about 3 minutes

2.

Steamed eggs with spinach

Ingredients: a handful of spinach, 3 eggs, a proper amount of salt, 2 tablespoons of light soy sauce, and 1 tablespoon of sesame oil

1. After adding salt to the eggs, add a proper amount of water and mix them evenly

2. Then pour the chopped spinach into an egg liquid bowl and stir it roughly for a few times

3. Cover the bowl with high-temperature plastic wrap.

4. Finally, pour light soy sauce and sesame oil on the surface of steamed spinach eggs, and you can enjoy

Tomato mushroom and egg soup

Materials: 2 tomatoes, 13g Pleurotus ostreatus, a handful of black fungus, 3 eggs, appropriate amount of chopped green onion, 1 tablespoon of water starch, 1 tablespoon of salt and 1 tablespoon of oyster sauce

1. Treat the materials first, and then wash and peel the tomatoes. Put chopped green onion in the pan, stir-fry until fragrant, then pour in tomato, stir-fry while pressing

3. Stir-fry until the tomato is soft and rotten, add salt and oyster sauce, stir-fry evenly, then pour in a proper amount of water, cover it, and boil the soup with strong fire

4. Pour in Pleurotus ostreatus and Auricularia auricula, and cook for about 5 minutes with medium fire

5. Then pour in water starch. Ready to serve

Braised Yu Zi Tofu

Materials: 4 pieces of Yu Zi Tofu, 5 mushrooms, 3 cloves of garlic, appropriate amount of chopped green onion, half a spoonful of soy sauce, 1 tablespoon of soy sauce, a little salt and 1 tablespoon of water starch

1. First, treat the materials, cut Yu Zi Tofu into thick slices, cut mushrooms into dices, and peel and slice garlic

2. Stir-fry the mushrooms until they are soft

3. Then put the Yu Zi tofu in the pan, add in soy sauce, oyster sauce, soy sauce, salt and a large bowl of water, stir well, and cook with high fire

4. Cook until the soup is less than half, pour in water starch, stir while cooking, and sprinkle with chopped green onion when the soup is thick.

Stir-fry the loofah with black fungus

. Peel and slice the loofah, wash the black fungus and tear it into small pieces. Peel and slice the garlic.

2. Boil the black fungus in hot water, blanch it for 2 minutes, and take it out.

3. Pour oil into the pot, put the garlic slices in the pot, stir-fry the black fungus and loofah over medium fire, and stir-fry the loofah until it becomes soft.

4. You can turn off the fire and take out the pot.

Sauce-flavored radish stew

Materials: pork belly, chopped green onion, radish, soy sauce, soy sauce, oyster sauce, bean paste and cooking wine.

1. Stir-fry the pork belly until it changes color

3. Then add in light soy sauce, dark soy sauce, oyster sauce and bean paste, stir-fry until the color is even, pour in water flush with the ingredients, cover it, boil over high fire and simmer over low fire for

4 or 35 minutes, then open the cover, turn on high fire and collect the juice until the soup is thick. Sprinkle chopped green onion and you can turn off the fire.

Coriander mixed with kelp

Materials: 1 handful of coriander, 1 bowl of kelp, 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of oily pepper, and a proper amount of salt

1. Wash the coriander, cut it into pieces

2. Wash the kelp, put it in a pot with hot water, and cook it with strong fire before taking it out <