Classic cookbooks all have pictures, and food is what we all like. As we all know, there are many kinds of food, and according to different regions, the same food has different practices and flavors. The following is a compilation of classic recipes with pictures.

Classic recipes with pictures 1 line 1: Fried shredded pork with green pepper and yuba

Required materials: 3 green peppers, 1 50g lean meat,1yuba, Orleans marinade, appropriate amount of salt, appropriate amount of pepper, appropriate amount of thirteen spices (optional), 3 cloves of garlic, and cooked white sesame seeds (for decoration, negligible).

Step 1: Cut the tenderloin into shredded pork along the grain. If it is difficult to cut, you can freeze it in the refrigerator for a while before cutting.

Step 2, scoop half a ceramic spoon of the marinade for Orlean chicken wings, grab the salt, pepper, thirteen spices and shredded pork by hand, and marinate for 10 minutes (you can also cover it with plastic wrap and keep it fresh in the refrigerator for one night, which is more delicious).

Step 3, shred the green pepper.

Step 4: Chop garlic with a knife.

Step five, the yuba is soft!

Step 6: Cool the oil (a little more than usual) in a hot pot, and then fry the minced garlic.

Step 7: Add shredded green pepper and stir-fry over medium heat until the color becomes darker.

Step 8: Add soft yuba and stir fry for about 2-3 minutes.

Step 9: Add shredded pork to medium heat, and the shredded pork will spread quickly. When the shredded pork turns white, the basic shredded pork is almost cooked. At this time, add a proper amount of salt to taste, and then stir fry 1 minute.

Step 10: Sprinkle white sesame seeds on the pot for decoration. This step can be ignored.

The second course: vinegar-preserved cabbage

Required materials: Chinese cabbage 1 tree, vinegar 10 g, soy sauce 5g, sugar 3g, salt 1 g, chicken essence 1 g, 4 dried red peppers, 5 cloves of garlic and edible oil15g.

Step 1: Prepare ingredients, such as vinegar, sugar, salt and soy sauce, and put them in a bowl to make juice.

Step two, clean the cabbage and drain the water.

Step 3: Cut the stems and leaves of Chinese cabbage into the desired shape.

Step 4: Add oil after the pot is hot. When the oil temperature is 40% to 50% hot, add chopped red pepper and garlic and stir-fry until fragrant.

Step 5, quickly stir-fry the cabbage stalks in the fire.

Step 6, then add the leaves of Chinese cabbage and continue to stir fry together. When the cabbage is slightly soft, add the prepared salt, sugar, vinegar and soy sauce.

Step 7: Chinese cabbage will produce moisture during cooking, so there is no need to add water. Cook until the cabbage is soft, add chicken essence to taste and stir fry a few times.

The third way: minced meat vermicelli pot

Required materials: minced meat 1 00g, a handful of sweet potato vermicelli, 2 slices of ginger, 3 cloves of garlic, 2 shallots, a few millet peppers, Pixian bean paste 1 spoon, half a spoon of soy sauce, 2 tablespoons of soy sauce, oil consumption1spoon, a little sugar and a little salt.

Step 1: Prepare ingredients. Soak the vermicelli in warm water in advance, and chop the onion, ginger and garlic into spicy pieces.

Step 2: Cool the oil in a hot pan, pour in minced meat and stir-fry until the color turns white.

Step 3: Add onion, ginger, garlic and millet and stir fry.

Step 4, add the soy sauce of Pixian bean paste, consume oil and stir fry evenly.

Step 5, pour water and boil.

Step 6: Add the soaked vermicelli, sprinkle a little sugar and salt and cook for two minutes until the vermicelli becomes soft. Sprinkle chopped green onion on the pot.

Number four: Garlic-flavored ribs

Required materials: 500g of ribs, 1 spoon of cooking wine, 2 tablespoons of soy sauce, half a spoonful of pepper, appropriate amount of salt, 1 spoon of sugar, 2 tablespoons of starch, one end of garlic, 1 spoon of soy sauce.

Step 1: Chop the ribs into small pieces, wash them, add cooking wine, soy sauce, pepper, salt and starch, and marinate for 30 minutes.

Step 2, fry the marinated ribs in an oil pan until golden brown, and take out and drain the oil for later use.

Step 3: Chop the garlic into minced garlic.

Step 4, take the hot oil out of the pan, add half of minced garlic and stir-fry to give a fragrance.

Step 5, add ribs, soy sauce and soy sauce and stir fry evenly.

Step 6, add sugar, salt and the remaining minced garlic, stir-fry evenly and take out the pot.

Fifth: Fried eggs in the garden.

Required materials: half a vegetable garden (dried radish), 2 eggs, and appropriate amount of oil.

Step 1: Chop the pickled vegetables and break the eggs for later use.

Step 2, add the right amount of oil, add pickles and stir-fry until fragrant.

Step 3: Smooth the pickled vegetables properly, pour in the egg liquid and fry them on both sides until golden (the vegetable garden is salty without salt).

Step 4: If you are afraid of getting angry, you can add some water to boil for a while.

The sixth way: Braised trotters

Required materials: half a trotter, rock sugar10g, 3 slices of onion, 2 slices of ginger, appropriate amount of soy sauce, appropriate amount of soy sauce, appropriate amount of cooking wine and appropriate amount of salt chicken essence.

Step 1: Put the pig's hand in cold water to remove fishy smell.

Step 2: Add the rock sugar after the oil is hot. Be careful not to turn on the fire too much. The rock sugar is easy to burn.

Step 3, put the pig's hand in the pot and fry it in sugar.

Step 4, add wine, soy sauce and soy sauce, stir-fry evenly.

Step 5, add water, which does not reach the pig's hand.

Step 6: Bring the fire to a boil, and turn to low heat for cooking 1 hour.

The seventh step is to adjust the fire and collect the juice.

The seventh way: sweet and sour hairtail

Required materials: one hairtail, appropriate amount of cooking wine, 1 spoon of sugar, 1 spoon of vinegar, appropriate amount of onion and ginger, appropriate amount of pepper, appropriate amount of starch and appropriate amount of edible oil.

Step 1: clean hairtail and cut it into sections. Add cooking wine, pepper and onion ginger and marinate for 30 minutes.

Step 2, wrap the hairtail section with dry starch.

Step 3, pour a proper amount of cooking oil into the pot, put the hairtail section covered with dry starch, and fry it over low heat.

Step 4, fry until both sides are golden.

Step 5, leave the bottom oil in the pot and saute the shallots and ginger.

Step 6: Add the fried hairtail, add half a bowl of water, a spoonful of sugar, a spoonful of vinegar, (the ratio of sugar to vinegar is 1: 1) and a little salt.

Step 7, after the soup is thick, it can be cooked.

Number eight: home cooking mushrooms and rotten bamboo.

Required materials: tofu, mushrooms, green peppers and carrots, oil consumption, soy sauce, cooking oil, starch, salt and onions.

Step 1: Wash the mushrooms before soaking, and keep the water for soaking the mushrooms.

Step 2, soak the yuba for later use.

Step 3: Squeeze the mushrooms clean, save the water for soaking the mushrooms, and cut the yuba into inches.

The fourth step, the carrot is cut into rhombic slices, the onion is cut into inches for use, and the water starch is used for use. (Side dishes can be arbitrary, such as fungus or green pepper. )

Step 5, heat the oil in the pot and put it into the onion wok, then add the mushrooms to add flavor.

Step 6, add yuba and stir fry, add oyster sauce and stir fry evenly.

Step 7: Add water for soaking mushrooms to improve the taste. At this time, add side dishes. It will be more delicious if you cook it for 30 seconds. At this time, you can taste the salt to decide whether to add salt or soy sauce.

Step 8, add water starch, boil to collect juice, and then turn off the fire.

Ninth road: eggplant with sauce

Required materials: 1 spoon bean paste, 1 eggplant, 1 spoon soy sauce, 3 cloves of minced garlic, proper amount of salt, 2 green peppers and a little water.

Step 1: Wash and peel the eggplant and cut it into small pieces for later use. Cut the green pepper into sections and chop the garlic.

Step 2: Stir-fry minced garlic over high heat, then turn to medium heat and pour in eggplant and green pepper.

Step 3: stir fry a few times and then pour in a small amount of water, not too much.

The fourth step is to stir fry a few times and add delicious soy sauce.

Step 5: At this time, the eggplant is absorbing water, and then dig a spoonful of bean paste in it.

Step six, stir fry, color the eggplant and stir the seasoning evenly. Then turn the heat down, cover and stew for five minutes. In the meantime, you can open the lid to see if there is juice and if the eggplant is soft.

Step 7: After the juice is collected, the eggplant becomes soft and can be cooked. The bean paste is very salty, so you don't need to add salt. You can add a little to the heavy mouth.

Tenth: Steamed chicken with mushrooms

Required materials: 2 chicken legs, 30g of dried mushrooms, 0g of garlic 1 0g of ginger 1 0g, oil consumption 1 tablespoon, 2 tablespoons of soy sauce, chicken essence1teaspoon, salt1teaspoon and chopped green onion.

Step 1: Soak mushrooms in advance for later use.

Step 2: Wash the chicken legs and chop them into small pieces. Wash and squeeze mushrooms for later use. Slice ginger, garlic and onion into chopped green onion.

Step 3, put the chicken leg meat into a container that can be steamed in a pot, add ginger and garlic slices, add oyster sauce, add delicious soy sauce, add chicken essence, add salt and marinate for half an hour.

Step 4, add mushrooms and mix well.

Step 5, put it in a steamer, boil the water and steam it for 20 minutes.

Step 6: Sprinkle chopped green onion on the pot.

Classic recipe with picture 2 potato kelp barbecue

Ingredients: potato, kelp, pork belly, salt, cinnamon, star anise, soy sauce, soy sauce, onion and ginger.

Exercise:

1, kelp soaked for half a day in advance. Wash potatoes, peel and cut into large pieces, and cut pork belly into pieces;

2, put a little oil in the pot, add pork belly after the oil is hot, and fry on low heat until the surface of the meat is yellow and firm, and the oil in the meat oozes. Add onion and ginger slices and stir-fry a few times, pour in potato pieces and stir-fry, add soy sauce and soy sauce and stir-fry evenly;

3. Add kelp and pour boiling water one or two centimeters shorter than potatoes. Add star anise and cinnamon, bring to a boil, then turn to medium heat and stew for about 30 minutes;

4, add a little salt, juice can be out of the pot.

Grilled shrimp

Ingredients: fresh shrimp, potatoes, garlic cloves, red peppers, coriander.

Practice: 1, fresh shrimps are washed and drained, potatoes are peeled, washed and cut into small pieces for convenience. Cut garlic cloves and red peppers into small pieces. Wash coriander and cut into small pieces.

2, put the right amount of oil in the pot, a little more. Fry the shrimps with high fire until they are completely discolored, then turn to low fire and continue to fry for 5-8 seconds.

3. Take out the shrimp oil. Pour the shrimp oil into the pot and fry the potatoes.

4. After frying on high fire for 5-8 seconds, turn to low fire and fry until the potatoes are cooked and the surface is slightly burnt.

5. Season with a little salt. Add the fried shrimp and stir fry properly.

6. Crush garlic cloves with a knife and put them in the pot.

7. put red peppers. Just add coriander.

Scrambled eggs with okra

Ingredients: okra, eggs, red pepper, salt, oil.

1. Wash okra, blanch it in boiling water, and then cut it into sections; Cut the red pepper into small pieces.

2. Beat the eggs in a bowl and add some salt to break them up. Add oil to the pan and heat it. Pour in the egg liquid and fry it into pieces.

3. Add some oil to the pot, pour in okra and red pepper and stir fry.

4. Add scrambled eggs and stir well. Season with salt and serve.

Stir-fried pork liver with celery

Ingredients: 500g celery, 300g pork liver, 0/5g red pepper/kloc-,onion ginger, 20ml oil, salt, cooking wine, 3g sugar, 20ml soy sauce, 2g pepper, chicken essence, starch and sesame oil.

1. Wash celery and cut into sections, shred red pepper and slice pork liver.

2. Add cooking wine, sugar, pepper, soy sauce and starch to the pork liver and mix well.

3. Put celery into boiling water, add a little salt to simmer the soup, remove it and let it cool.

4, hot oil pan, saute ginger and onion, add pork liver slices, stir-fry until the color changes and hardens, and then serve for later use.

5. Continue to heat the oil pan, pour in celery, add salt, sugar and soy sauce.

6. Stir well, then add shredded red pepper and pork liver, drizzle with sesame oil, add a little chicken essence, stir well and turn off the heat.

Spicy sesame bone

Ingredients: 400g of ribs, 5g of dried peppers1.5g, proper amount of cooked sesame seeds, and 2 pieces of egg yolk1/.

Seasoning: minced garlic, Jiang Mo, chicken essence, sugar, Jiang Mo, soy sauce, rice vinegar and starch. Proper amount of sesame oil and vegetable oil.

1. Wash the spareribs, chop them into pieces, add soy sauce, chicken essence, Jiang Mo, egg yolk and starch for pickling, then fry them in hot oil until golden brown, and take them out.

2. Heat oil in a pan, saute ginger, garlic and pepper, then add rice vinegar, sugar and soy sauce to stir fry, then add ribs to stir fry, pour sesame oil and sprinkle with sesame seeds.

Pepper starch meat

Ingredients: pork belly, green pepper, lobster sauce, Lee Kum Kee lobster sauce, cooking wine, soy sauce, green garlic, garlic, oil, salt and sugar.

working methods

1. Wash and slice pork belly, slice pepper, smash garlic, cut garlic seedlings, put soy sauce, soy sauce, sugar, salt and Lee Kum Kee lobster sauce into a bowl and mix well.

2, the pot is hot, spread the pork belly in the pot and fry it until one side is slightly oily, then add a small amount of vegetable oil, fry it until one side is slightly yellow, then turn it over and fry it until the other side is slightly yellow, then serve it, and leave the fried oil in the pot.

3. Put the green pepper into the pot and stir-fry until it is slightly soft. Add minced garlic and lobster sauce, and it will be fragrant.

4. Turn to high fire, put pork belly and green pepper into the pot, add cooking wine and stir fry until the cooking wine evaporates, then pour in the sauce prepared in the first step, sprinkle with green garlic buds and stir fry evenly.

Stir-fried razor clam

Material: razor clam; Onions; Ginger; Garlic; Douchi sauce; Green pepper; Red pepper; onion

1, the razor clam can only spit sand after soaking in salt water for at least two hours.

2. Slice onion, ginger and garlic, cut onion into pieces, and mince green pepper and red pepper for later use.

3. Boil the soaked razor clam in boiling water for a while, and take it out for later use.

4. Heat the oil pan, add the onion, ginger and garlic until fragrant, then add the onion, green pepper and red pepper in turn, and finally add the right amount of lobster sauce and a little water.

5. Stir-fry the clams in the pot (the lobster sauce itself is salty, no need to add salt).

Shrimp with bean curd

1, fresh grass shrimp is cooked in the pot and cooled in cold water.

2. Peel the shrimp and leave the phoenix tail, wash it, mix well with 1g salt, chopped black pepper, cooking wine and a spoonful of corn starch, and marinate for ten minutes!

3, a piece of south tofu! Prepare onion, ginger, garlic, ginger and garlic slices, onion and millet spicy diced for use!

4. Cut the tofu into small pieces, add a spoonful of salt to the boiling pot, and blanch the tofu to make it smell like beans! Remove and control dry water!

5. Prepare the seasonings to be used: 30 ml of oyster sauce, 0/0 ml of soy sauce, 0/0/0/0/0 of cooking wine;

6. Heat the pot, pour in proper amount of vegetable oil, and slide the shrimp until it changes color (about 30 seconds);

7. Leave the bottom oil in the pot and add shallots, ginger and garlic! Pour the seasoning into the bowl! Add 50 ml of water and boil!

8. Pour in tofu and roll for two minutes, then pour in shrimp, roll for another minute, and thicken with water starch!

Fried fish steak

Ingredients: herring steak, Jiang Mo and chopped green onion, cooking wine, black pepper, cooking wine and refined salt.

1. Clean herring steak. The thickness of the fish chops is even.

2. Add Jiang Mo, cooking wine, black pepper, cooking wine and salt and mix well. Marinate for half an hour.

3. Come on.

4. Add the marinated fish steak.

5. Fry both sides golden.

6. Sprinkle with salt and pepper.

Braised bamboo with mushrooms

Ingredients: 50g dried yuba, 4 dried mushrooms, half red pepper, half carrot, 1 tablespoon soy sauce, 1 teaspoon soy sauce and a little salt.

1, yuba soaked in water, mushrooms soaked in Kamikiri silk.

2. shred carrots and red peppers.

3, hot oil in the pot, first add carrots and stir fry for a while.

4. Add shredded red pepper, shredded mushroom and yuba and stir fry.

5. Add soy sauce, soy sauce and a little salt and mix well.

Dried bean curd twice-cooked pork

Ingredients: pork belly with skin 200g, dried bean curd150g, fermented soybean10g, onion10g, ginger10g, delicious10ml, peanut oil10g.

1, dried bean slices.

2. Add the right amount of water to the pot and add the pork.

3. Add onion and ginger slices and bring to a boil.

4. Turn to low heat and cook for 10 minute, then let it cool.

5. Slice the cooked pork.

6. Chop cardamom, put oil in a hot pot and stir-fry cardamom.

7. Add onion and ginger and stir fry. Add the sliced meat and stir-fry until fragrant.

8. Add dried beans and stir fry for 30 seconds. Add delicious food. Stir well and serve.

Classic recipe with figure 3 1, okra abalone steamed egg soup.

Ingredients: 2 eggs, 2 abalone and 2 okra.

Accessories: light soy sauce, sesame oil, 2 slices of ginger and water.

Steps:

1. Put two eggs in a bowl, and the other bowl is filled with water. The water I use in the eggshell is two and a half eggshells. If you want to eat more slippery, add more water. I like to skate a little, that's all.

2, the eggs are scattered, don't use too much force, add to the water.

3. Gently stir the eggs and water in one direction. It must not be strong. Try to keep the egg mixture from foaming a lot until it is mixed evenly.

4. Sieve the egg liquid at least 1 time.

5. Pour into 2 bowls, cover with plastic wrap, and poke several holes with toothpicks for ventilation.

6. Add the egg liquid after the water such as the steamer is boiled, and the lid is not tight (leaving a gap with thick fingers). Steam on medium and small fire.

7. Wash abalone, cut into knives, cook for 1 min, turn off the fire and drain.

8. Okra drowned.

9. Cut the okra into 5 sections and leave the tail longer.

10 After steaming for 7-8 minutes, you will find that the eggs have solidified. Open the lid, add okra and abalone and steam for another 2 minutes.

1 1, add sesame oil and soy sauce after cooking.

2, pigskin jelly

Ingredients: two pigskins.

Accessories: star anise, pepper, cinnamon, onion root, ginger, cooking wine, salt, white pepper and soy sauce.

Steps:

1, prepare these accessories: onion ginger, star anise, cinnamon and pepper.

2. Soak two pigskins in clear water and clean them.

3. Pick it up and put it in the boiling water pot. Add a little star anise, pepper, onion and cooking wine and cook for 4-5 minutes.

4. Remove the pigskin and cool it in cold water, then remove the hair from the pigskin.

5, put the skin on the chopping block, meat face up, holding the pigskin in one hand and a knife in the other, cut off the fat on the pigskin and clean it.

6. Cut the skin into silk first, and then dice it.

7. Put all the diced meat into a new bowl, and put cold water into a bowl of the same size. The amount of water is about three times that of skin.

8. Pour the diced pork belly into the pressure cooker and add water for about three times.

9. Add the remaining auxiliary materials. Bring the fire to a boil and press the pot for about 7-8 minutes.

10, wait for the gas to drop and add salt and white pepper.

1 1, the taste is light, with a little light soy sauce (I forgot to take a picture. )

12, pour it into the lunch box, wait for it to cool, and put it in the refrigerator. It will turn into jelly.

13. Check the box directly, then buckle it in and out of the tray, and sprinkle with sesame oil and favorite seasonings. As for me, because I think the salinity is moderate, I only poured sesame oil and decorated it with some cooked corn kernels and cold cucumber shreds.

3. Three fresh steamed stuffed buns

Ingredients: 300 grams of leek, 50 grams of fungus, 500 grams of pork stuffing, appropriate amount of shrimp, 2 eggs, and appropriate amount of alkaline noodles.

Accessories: flour1000g, onion, ginger, salt, monosodium glutamate, cooking wine, soy sauce, sesame oil, sugar, yeast, baking powder and pepper.

Steps:

1. Prepare the required ingredients: flour, leeks, fungus, pork stuffing, shrimps and eggs.

2. Prepare seasonings: onion and ginger.

3. Add sugar, baking powder, alkaline noodles, yeast and flour to the dough, and cover it to wake it up.

4. Break up the eggs, fry them in the oil pan, turn off the fire immediately after forming, and smash them with a shovel.

5. Soak the fungus in advance, blanch it with boiling water, and chop it for later use.

6, shrimp can probably be broken.

7. Wash and drain leeks and chop them.

8. Chop onions and ginger

9. First, pour Jiang Mo into the meat.

10, add soy sauce, refined salt, monosodium glutamate, cooking wine, sugar and pepper.

1 1, add water, stir the meat stuffing, pour the water slowly, and add enough water, the meat stuffing will be delicious, and the taste will not be firewood. In general pure meat stuffing, 1 kg of meat should be at least 8 taels of water.

12, add sesame oil after the water is enough.

13, after the meat is mixed, add chopped green onion.

14, add fungus, eggs and shrimps and mix well.

15. Finally, add leeks to prevent water from coming out.

16, the proofed noodles are divided into equal small doses.

17 "Roll into dough"

18, take the filling and put it on the dough.

19, twist the dough with your thumb and wrap it in one direction. (O(∩_∩)O I'm left-handed, and I may look a little awkward)

20. The more pleats steamed bread has, the better it looks.

2 1, boil the pot in advance, put the kneaded steamed bread in, and simmer for 7 minutes.

4. Garlic pasta

Ingredients: spaghetti150g, parsley 80g.

Accessories: 25 grams of garlic, 2 small red peppers, 20 grams of olive oil, appropriate amount of salt, appropriate amount of black pepper and a little chopped pepper.

Steps:

1, main raw materials.

2. Fill the soup pot with water and sprinkle 5 grams of salt to boil.

3. Slice garlic for later use.

4. Cut the small peppers into small circles and remove the seeds for later use.

5. Chop the parsley for later use.

6. All the materials are ready.

7. At this time, the water has been boiled, and the pasta is poured into the boiling water.

8. After entering the spaghetti, stir with bamboo chopsticks and cook the spaghetti for about 10 minute.

9. Heat the pan and pour in olive oil.

10, add garlic slices to warm oil and stir fry with slow fire.

1 1 until the garlic slices are slightly yellow.

12, stir-fry the pepper a few times.

13 then add 60 grams of celery and stir fry a few times.

14. Take out the cooked spaghetti, put it in a frying pan and fry it with vegetables.

15, stir-fry evenly with high fire.

Season with salt.

Add pepper to taste.

18. Finally, add the remaining 20 grams of parsley, stir well and serve.

19. After the pasta is out of the pan, sprinkle a little chopped cooked black pepper and serve.

Characteristics of garlic pasta; The color is refreshing, the garlic is rich, the taste is smooth and the aftertaste is fragrant.

5, tremella lotus seed soup

Steps:

1, prepare ingredients:

Natural tremella, clear water (usually sold in bags in the market now, it is said that this kind of tremella is not nutritious, so I bought some natural tremella, but it was difficult to clean it, and it took me half a day to get it. )

2. Soak the tremella with clear water until it becomes soft for about half an hour, but if you are not in a hurry, please soak it as much as possible for about two or three hours, and change the water every hour. This will make it easier for tremella to stew glutinous rice, and it will also make some bad ingredients of tremella itself dissolve into water.

3. Wash the soaked tremella and remove the roots. If there is a copper-green tremella that feels rotten and soft, it is broken. Pick it out

4, add water according to the situation, I use an electric pressure cooker to stew, which doesn't cost much water, so the two bowls of semi-white porcelain bowls in the picture above are added to these tremella. If it is stewed with open fire, you must add more at a time, because natural Woodsnow Fungus is not as easy to stew glutinous rice as bag crown.

5. Wash the lotus seeds and put them in the pot together (I use lotus seeds with cores, many people think lotus seeds are bitter, so you can buy them without cores, but lotus seeds have a good calming effect and are not very bitter, so the ones with cores are better, hehe).

6. Pressurize for 70 minutes

7. Wash Lycium barbarum

8, the amount of polycrystalline rock sugar (this time there is no rock sugar, just use it)

9. After stewing, turn off the power. When the tremella soup is still hot, add rock sugar and medlar and mix well. If you like to eat dates or Sydney, you can also put a few. Note that jujube and Sydney should also be added after stewing tremella, then plug in the power supply, and stew for a few minutes without pressure. If you add Lycium barbarum, rock sugar and red dates at the beginning of stewing, the color of the soup will be opaque and the taste will be a little sour, so be sure to add them after stewing.

10 Come out and see hee hee.

1 1, and put it in the refrigerator.

12 lotus seed lotus seed

13, tremella is very glutinous and melts in the mouth.

14, the soup is very strong.

Storage:

Put it in a big soup bowl, let it cool naturally, and then put it in the refrigerator for more than three hours (be sure to put it in the refrigerator after cooling, and put it in if the food is still hot, not only the refrigerator is easy to break, but also the food is easy to break).

After three hours, you can enjoy the delicious food that nourishes your heart and lungs without getting angry.

Wow, it is super delicious. Tremella melts in the mouth. When red dates are gently sucked, all the juice and meat will be eaten. The thick soup is mixed with the fragrance of Sydney and red dates. It's really beautiful. Hee hee, the best thing is that after eating a bowl, I feel cool and refreshing from my mouth to my stomach.