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!

Fried rice with cured meat 1. Prepare the ingredients.

Wash the bacon, carrots, peas, and green onions, and serve with rice.

2. Dice carrots and green onions.

3. Peel the bacon (not necessary) and cut into cubes.

4. Boil the water in the pot, add the diced carrots and blanch them for one minute, then take them out and drain them.

5. Boil the peas in cold water.

6. Remove the dry water.

7. Heat the oil in the pot, add the diced bacon and stir-fry until the oil is released.

8. Use a spatula to shovel the bacon aside, (over low heat) pour in the rice to loosen it up and stir-fry evenly.

9. Add peas, diced carrots, and diced green onions and stir-fry.

10. Add light soy sauce and salt and stir well.

11. Add sugar (to enhance freshness) and stir well.

Braised Chicken with Potatoes 1. Chop the chicken into small pieces, soak in water for 20 minutes, wash and drain, and set aside.

2. Cut the potatoes into small pieces with the corner of a knife so that the potato noodle becomes more delicious.

3. Cut the green onions into sections, slice the ginger, and smash the garlic.

4. Heat oil in a pan, add chicken pieces and stir-fry until they change color.

5. Add onions, ginger, garlic, Sichuan peppercorns, aniseed, cooking wine, soy sauce, and continue to stir-fry.

6. Add potatoes 7. Stir fry evenly and add appropriate amount of water.

8. Cover and simmer for a while 9. Stir-fry in the middle 10. When the soup is a little thick, add green and red peppers, add salt and stir-fry, add chicken powder and stir-fry until ready. Enoki Mushrooms and Fat Beef Rolls 1. Choose large kale.

2. Remove the leaves and heads 3. Remove the heads from the golden mushrooms 4. Leave the beef to defrost 5. Wrap the golden mushrooms with the beef 6. Boil the kale 7. Arrange on the plate 8. Slow fire, use less oil, and fry until fragrant 9

.Add ginger and garlic 10.Add white wine, soy sauce and oyster sauce and bake until the flavor is golden. 1.Sarge.

2. After peeling the sage, it is crystal clear and white.

3. Cut the carrots and kudzu into dices the size of corn and edamame, cut the green and red peppers into rings, cut the ginger into small pieces, and beat the garlic into grains.

4. Heat the oil in the pan, add the ginger, turn the heat to medium-low and then add the garlic.

5. Add minced meat, stir-fry over low heat, and add appropriate amount of salt.

6. Continue to stir-fry the minced meat over low heat until it is slightly dry and slightly brown.

7. Add corn, edamame, carrots, a few drops of soy sauce, and stir-fry quickly over medium heat for 1 minute.

8. Add an appropriate amount of water, just enough to cover the outside of the pot.

9. Cover the pot and simmer over medium-low heat until the water is almost dry.

10. Uncover the pot, add diced sage, green and red pepper rings, and add an appropriate amount of oyster sauce (optional).

11. Stir fry quickly over high heat to reduce the juice.

You can add salt according to your personal taste before finishing the product.

Carrot twice-cooked pork 1. Wash the pork belly and set aside.

2. Cut the green onions into sections, slice some of the ginger and cut some into mince, cut the green peppers into slices, and flatten the garlic.

3. Cut the carrots into slices.

4. Put the pork belly, scallion segments, ginger slices, and cooking wine into a pot of cold water, turn on high heat and cook the pork belly until it is cooked through.

5. Cut the cooked pork belly into thin slices.

6. Turn on high heat and heat the pot. When the pot is hot, add a little oil. When the oil is still hot, add the pork belly. Stir-fry the pork belly until part of the oil is released. The meat slices are slightly rolled.

7. Pour out the excess oil, add onion, ginger, garlic, bean paste, and thirteen spices and stir-fry until fragrant.

8. Add carrots, green peppers, and salt, and continue to stir-fry. Add a little water during the stir-fry.