Stewed ribs with wax gourd: 200g of wax gourd, 250g of ribs, salt, chicken essence, cooking wine, vinegar, etc. Practice: Wash the wax gourd and cut it into pieces (about 1×2×3cm), wash the ribs, put them in a pressure cooker, add water (about half the height of the vegetables, the water content of wax gourd is high), then add some seasonings such as salt (vinegar can stew all calcium in bones), and then boil them.

Pepper shredded potatoes: 3 peppers, 200g potatoes, salt, chicken essence, cooking wine, oil, etc. Practice: Wash and shred potatoes and peppers. Pour an appropriate amount of oil into the pot, add shredded potatoes when they are ripe in August and September, stir-fry for a while, add some cooking wine and salt, stew for a while, add some more when the cooking wine is dry, and so on until the shredded potatoes become soft. Finally, add pepper and chicken essence and stir-fry for a while. Remember! Never add water, just use wine, absolutely delicious ~ (haha, my mother's most classic box-pressing treasure ~

Chinese yam and carrot: Chinese yam100g, carrot 50g, auricularia auricula 20g, green pepper, salt, chicken essence and proper amount of starch. Practice: peeled yam, washed and sliced, carrot washed and sliced, black fungus cut into small pieces and green pepper sliced. The yam is blanched first. Then put yam and carrot into the pot, add water and make them even with vegetables. When the water boils, add green pepper and black fungus, and then boil. Add salt, chicken essence and starch to thicken. Attention! No oil ~!

Tomato and egg soup: I don't need to say this. . .

Haha, these are my mother's specialties. Everything she cooks is delicious ~ I'm sure you'll do well ~