Tomato braised enoki mushrooms Ingredients: 2 tomatoes, 200g enoki mushrooms, appropriate amount of salt, vegetable oil. Method: 1. Prepare ingredients in advance, 2 tomatoes (about 250g), 200g enoki mushrooms.

2. Wash the skin of tomatoes with a small amount of salt, rinse with cold water and cut into 1cm pieces.

3. Cut off the heads of the daylily mushrooms, scatter them and rinse them with warm water.

4. Heat the oil in a cold pan and sauté the tomatoes over medium heat for 30 seconds.

5. Add a small amount of salt and stir-fry for 30 seconds.

(simmer) 6. Pour in cold water and simmer for 10 minutes.

7. After ten minutes, the tomatoes will be fully pulped and simmered.

8. Use chopsticks to pick out the tomato skin.

9. Simmer again for 5 minutes until crispy.

10. Pour in the washed enoki mushrooms and add an appropriate amount of water (one-third of the bowl).

Simmer for 8 minutes.

If you don’t like too much sauce, just cook it longer and make it thicker. Bibimbap and fried noodles are both delicious!

11. Test the saltiness and add a small amount of salt.

You can stir-fry the sugar until it turns brown!

Ingredients for long eggplant with green pepper: 1 round eggplant; 2 green peppers; 3 green onions; 1 piece of ginger; 3 cloves of garlic; 5 coriander stalks; 10 peppercorns; 5 grams of salt; 6 grams of light soy sauce; 4 mL of rice wine; Method

: 1. One round eggplant, two green peppers, appropriate amount of onion and garlic.

Wash and cut the long eggplant into strips, rinse and soak in salt water for 10 minutes.

2. Mince the onion and garlic, cut the pepper into strips, and separate the coriander stems and leaves.

The garlic paste also separates the sides.

Heat the peppercorns in cold oil and fry them until they become fragrant.

Add the minced onions and garlic in a small bowl and stir-fry until fragrant.

3. Lengthen the eggplant, add an appropriate amount of salt during the stir-frying process, stir-fry until the long eggplant becomes loose, add a little rice wine, add a little boiling water, cover and simmer for a while.

4. Add shredded green peppers and coriander stems, stir-fry until cooked through, then add a little light soy sauce to taste. Finally, add coriander leaves and two parts of minced garlic, stir well and remove from the pan.

Mushroom and Chicken Braised Rice Ingredients: Chicken whole leg 1 dried mushroom 10 rice 2 small plates Potatoes Appropriate amount of carrots Appropriate amount of onions Appropriate amount of ginger slices A small amount of dark soy sauce 1 spoon of light soy sauce 1 spoon of rice wine 1 spoon of salt A small amount of sugar Method: 1

. Soak 10 dried mushrooms in cold water until soft, cut them into two pieces and reserve the mushroom water.

2. Debone and slice 1 whole chicken leg, add 1 spoonful of rice wine and a small amount of ginger slices, and marinate for 20 minutes.

3. Heat oil in a hot pan, add shredded onions and chicken, stir-fry until color changes, add 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, a small amount of salt and sugar seasoning, stir well.

4. Add mushroom pieces, diced carrots and potato strips, stir-fry again, then add mushroom water to cover all food, add 2 small plates, wash the rice and mix well (the total water flow is enough to cover the entire food).

5. After mixing evenly, pour everything into the rice cooker, add a little salt, close the lid and hold down the cooking button. After the rice is cooked, simmer again for 5-10 minutes to complete the oyster mushroom and chicken braised rice.