I once read an article that said: "When it comes to delicious food, there is always something to think about, or a greedy nature. Observe before eating, think while eating, and simmer after tasting. Food is a natural instinct, chew quietly, and gently

Aftertaste, extraordinary charm. Eating is a kind of happiness, tasting is a kind of fun, and the spicy, salty and sweet flavor of the transparent ink is a kind of happiness for those who can eat it; it will warm the stomach.

Eaters find peace of mind. "Taste it carefully and feel deeply!"

Food has now become a part of our lives. Life should be walked slowly and lived slowly. Life does not need gorgeous clothes or sweet words. What life needs is to eat three meals a day and live in an ordinary way.

Finish every day.

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 let's cheer for a wonderful life every day!

Ingredients for salt and pepper meatballs: pork filling, carrots, eggs, salt, minced ginger, cooking wine, light soy sauce, sesame oil, minced green onions, white pepper, allspice, salt and pepper, vegetable oil Method: 1. Pour the egg liquid into the pork filling and use chopsticks to

Beat in one direction until the meat filling is thick; 2. Pour in minced onion, ginger, salt, cooking wine, light soy sauce, sesame oil, white pepper, and five-spice powder and continue to beat in one direction; 3. Use your hands to roll the meat filling into small balls.

Meatballs; 4. Peel the carrots and cut them into slices; 5. Pour oil into the pot, and when the oil temperature is 60% hot, add the meatballs one by one over medium-low heat. After the meatballs are set, push them slowly with a spoon and fry them to the outside.

Slightly burnt, fully cooked inside and out; 6. When the oil temperature rises, fry the meatballs again quickly to remove the oil; 7. Leave the bottom oil in the pot, pour in the chopped green onion, carrots, and meatballs and stir-fry quickly.

Just add salt and pepper.

Ingredients for corn, carrot and cured fried rice: rice; eggs; corn, green beans and carrot dices (available in supermarkets for quick-frozen food); ham; soy sauce; chives; cooking wine; salt; Method 1: Cut Cantonese sausage into small pieces; 2. Chop green onions and eggs into a bowl

medium, stir into egg liquid and set aside; 3. Put oil in a hot pan; 4. Pour in the beaten egg liquid; 5. Quickly spread the eggs, don't let them get too old, and pull them to one side of the pan, and add the sausage cubes to the other side and stir-fry until fragrant.

; 6 Pour in corn, green beans, and carrot dices, and stir-fry; 7 Pour in white rice, and continue to stir-fry; until the rice grains spread out and become integrated with other ingredients; 8 Pour in soy sauce and stir-fry evenly.

Let every grain of rice turn red; add salt and seasoning before serving, and finally sprinkle with chopped chives.

Ingredients for stir-fried pork with fresh vegetables: Coprinus comatus, broad beans, red pepper, pork belly, minced garlic, salt, sugar, light soy sauce, sesame oil Method: 1. Wash the red pepper, Coprinus comatus, broad beans, and pork belly; slice the pork belly and Coprinus comatus into slices;

Cut the pepper into thick strips.

2. Boil water in a pot, add a little salt, blanch Coprinus comatus and broad beans, take out and rinse with cold water.

3. Put the pork belly slices into a pan without adding any oil. When the surface of the meat slices turns slightly brown and oil comes out, add the minced garlic and stir-fry until golden brown. Add in the Coprinus comatus and broad beans, add a little light soy sauce and sugar and stir-fry. Add shredded red peppers.

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4. Add salt to taste, turn off the heat, and drizzle a little sesame oil.

How to stir-fry pork belly with wild garlic: 1. Remove the roots of wild garlic and cut into sections 2. Burn off the pig hair from the pork belly, wash it and cut it into thin slices 3. Heat oil in a pot, add ginger slices and peppercorns, stir-fry until fragrant, pour

Add the pork belly and stir-fry until it changes color 4. Add an appropriate amount of Pixian bean paste, stir-fry until fragrant, add an appropriate amount of salt and roast the mushrooms and wolfberry radish Ingredients: 10 grams of mushrooms (dried), 300 grams of white radish, 5 grams of wolfberry, 5 grams of ginger

grams, 3 grams of green onions, 10 grams of coriander, oyster sauce, light soy sauce, sugar, salt, and five-spice powder. Method: 1. Soak the mushrooms in water and wash them; wash the white radish and cut it into pieces about 1 cm square.

slice.

2. Heat the wok and pour oil. When the oil is hot, add the minced ginger and sauté until fragrant. Add the mushrooms and five-spice powder and stir-fry until fragrant. Add the radish cubes and stir-fry for a while. Add soy sauce and continue to stir-fry for about half a minute.

3. Pour about 1/2 of a small bowl of water; then add the wolfberry and simmer over low heat until the radish is tender and a little soup remains.

4. Then add oyster sauce, sugar, and salt and stir-fry evenly, then reduce the juice over high heat; add minced coriander and MSG to season before serving. Ingredients for Spicy Sichuan Pepper Chicken: Three Yellow Chicken, 1 Pumpkin, 200g Green Bamboo Shoots, 1 Sichuan Pepper, 100g Dried Red Chili Pepper

10 green onions, 5 sections, 5 ginger slices, 4 tablespoons of Laoganma black bean chili sauce, 1 teaspoon of sugar (5 grams), 1 teaspoon of salt (5 grams), 500ml of boiling water. Method: 1. Wash the fresh peppers and rinse with water.

After soaking for 30 minutes, pour out the water, then pour in clean water and soak for another 30 minutes.