I once read an article that said, "At present, food can always be thoughtful, or greedy, observing before eating, thinking during eating, and simmering after eating. Eating is nature, chewing quietly and remembering gently, which is extraordinary charm. Eating is a kind of happiness, taste is a kind of interest, and transparent ink feels spicy, salty and sweet in words, which is a kind of happiness. Those who can eat get a warm stomach; Those who will eat will find a peace of mind. " Savor it carefully and feel deeply! Food has become a part of our life now. Life, walk slowly and live slowly. Life doesn't need gorgeous clothes or sweet words. What life needs is to eat well three times a day and finish every day flatly. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day and cheer for the wonderful life every day!
lettuce and shrimp rolls
Material: lettuce, 1 catty of shrimp, 1 avocado, half a cucumber, coriander, oil, salt, pepper, 1 carrot, sesame sauce and peanut butter
Practice:
1. Wash the shrimp, pat dry and sprinkle with salt and pepper.
2. Heat the shrimps in a non-stick pan, pour the oil, and fry them on each side for 2 minutes until cooked, being careful not to overcook them.
3. Cut cucumber, avocado and carrot into thin strips.
4. Spoon 2 tablespoons of peanut butter into the box, pour in sesame sauce, stir and seal it until it melts. This sauce is delicious and easy to make!
5. Put the shrimps, carrots and cucumbers on the cabbage leaves, add some coriander, and finally pour the sauce. That's it.
Spicy cuttlefish larvae
Ingredients: cuttlefish larvae, shallots, ginger, pepper, green and red pepper, Chili sauce, soy sauce, white sugar and salt
Practice: 1. Remove the internal organs of cuttlefish larvae and wash them; Slice shallots and small peppers, and slice ginger for later use;
2. Blanch cuttlefish in boiling water, then remove and control the moisture, and add pepper granules and a small amount of cooking wine to the blanched water to remove fishy smell;
3. Heat oil in the pan, add shredded ginger and small pepper, stir-fry until fragrant;
4. Pour cuttlefish larvae into the fire and stir-fry, add Chili sauce and stir-fry evenly;
5. Add light soy sauce, white sugar and salt to taste and stir well;
Pleurotus eryngii
Ingredients: Pleurotus eryngii 25g, pork 7g, parsley 1g
Accessories: 2 slices of ginger, 2 cloves of garlic, 2 millet peppers, 1 tablespoon of Pixian bean paste, 2 tablespoons of soy sauce, and appropriate amount of sugar
Operation steps:
1.
2. pour a little oil into the wok, heat the oil to 7%, add Pleurotus eryngii, fry until golden and soft, and set aside.
3. Slice the pork, preferably pork belly, so that it will be fragrant after stir-frying. My family used pork tenderloin for my parents.
4. Wash parsley and cut into sections
5. Cut ginger and garlic into foam, and cut millet pepper into sections. You can't eat spicy food, just put Pixian bean paste.
6. Sit in a hot oil pan, add minced garlic from Jiang Mo and stir-fry until the meat slices change color. Then add Pixian bean paste and stir-fry the red oil.
7. put the fried Pleurotus eryngii and celery into the pot and stir-fry over high fire. Pour in a proper amount of soy sauce and sugar and stir well, without salt, the bean paste is salty.
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