Steamed pork slices with dried plum vegetables were made by my father-in-law when I left my parents' house not long ago. When I got home, I put them in the refrigerator for quick freezing and didn't come for dinner. I simply cut pieces, covered them with shredded kimchi, steamed them with rice until I jumped into the pot, then evenly poured soy sauce and millet spicy rings, poured a proper amount of oil after the pot was hot, and added chopped garlic while it was hot to stir-fry into a mixed aroma. Edible oil is mellow, garlic is fragrant, and kimchi is sour. The sauce elbow used for braised pork overflowed instantly, and the braised pork was made by my father-in-law. It's not greasy at all, and the skin is burnt. Some vegetable oils are crisp and crisp, and pork lean meat is crisp and tender.

There are two kinds of rice cookers in the rice cooker version, so it is not convenient to cook lazy dishes! Stewed chicken with wind ginger made by rice cooker is very convenient. Marinate the chicken breast with ginger powder, ginger slices, salt and soy sauce for 2 hours in advance, use a few slices of ginger and onion to prevent the paste from being cooked in the rice cooker, pour it into the rice cooker, drop some delicious old rock sugar, press the cooking button, and stew until it jumps, and the chicken breast can be cooked. Chicken stew cooked by rice cooker is characterized by crispy meat, free bones, thick residual juice and strong sand ginger flavor. The chicken breast is gently torn off and dipped in the taste, with a special sauce flavor.

No matter when cooking with garlic, every meal must have a plate of meat to be a complete meal. It's not that meat always feels less than eating. Filled with vitamins and fiber, two dishes of meat and one dish of vegetable fried cabbage are perfect. After the pot is cooled, pour in cooking oil, boil it, saute the garlic, put the washed Chinese cabbage in the pot and fry it until it is raw, and then take it out. The cooking technique is very good, and the small vegetables are tender and delicious.

Heyuan City has three famous specialties, namely Longchuan Chaotian pepper, Gyangze Jinbao soup and Longchuan meatballs. Compared with Shantou meatballs, Longchuan meatballs are plump and lack special toughness and crispness, but they are still delicious, deep in taste and large, and children have no immunity to meatballs at all! The simple soup made from Cai Jie is also sweet and delicious, while Cai Jie is astringent, which has a good practical effect of cooling and relieving summer heat. Longchuan meatball soup is sweet, nourishing the spleen, appetizing and relieving boredom.