Steamed eggs with shrimps and tofu

Material: 1 box of tofu with inner fat (about 25g), 1 egg (about 5g), 8g~1g of clear water, 9 shrimps, 1 shallot, 1 tbsp of steamed fish and soy sauce, 1g of salt and 1 teaspoon of sesame oil

Method

1. Cut lactone tofu into small pieces and onion. After draining the water, add a little starch and mix well for later use.

3. After cutting the lactone tofu, put it in the refrigerator for about 3 minutes to let the excess water in the tofu seep out. Pour out the oozing water from the tofu. No, put the tofu pieces evenly in the deep dish. Add 1g of salt to the eggs and beat well. Ordinary eggs have a net weight of about 5g. Therefore, it should be diluted with 2 times of water, that is, about 8-1g of water or cold broth can be used. Stir well after adding, filter the egg liquid with a filter screen, isolate excess bubbles and pour the egg liquid on the tofu. Cover with plastic wrap and steam in a pot for 8-1 minutes ~ remember not to use a big fire!

4. Mix a very simple sauce during steaming. 1 tbsp steamed fish and soy sauce, 1 tbsp cold boiled water or soup stock, 1 tsp sesame oil, and stir well.

5. After the boiled eggs are steamed, remove the plastic wrap, put the salted shrimps on, and steam for another 2 minutes.

6. pour the sauce before serving, sprinkle with chopped green onion and serve.

zucchini and melon scrambled eggs

Ingredients: zucchini, eggs, salt and garlic

Practice

1. Beat the eggs, heat the pan in oil, and put the scrambled eggs into a plate when they are ripe.

2. The oil in the pan is hot. Add minced garlic and zucchini, and add some water when frying is dry.

3. When the water is almost dry, pour in the eggs, add appropriate salt and stir fry for a few times.

5. Season with monosodium glutamate and serve.

braised pork with taro

materials: 5g of pork belly, 4g of taro in Penang, 3 shallots, 3 fragrant leaves, 1 cinnamon, 2 star anise, 1 tbsp of cooking wine, 1/2 tbsp of soy sauce, 2 tbsp of soy sauce, 1/2 tbsp of fine salt, 15g of crystal sugar, and 1% of water. Cut the taro into pieces about 5mm thick, add 1/4 teaspoon of salt, spread evenly and marinate for 15 minutes.

2. Take out the cooked meat and let it cool. Coat the surface with dark soy sauce. Punch a small hole on the surface with a toothpick and drain the water. 4) Heat the oil in the pan, add the meat pieces and fry until both sides are golden yellow (cover the pan when frying the skin to avoid being hurt by the oil);

3. Put taro in hot oil and fry until the surface forms a hard shell; Cut the fried meat into 5mm thick slices; Indirectly discharging meat pieces and taro pieces in a deep bowl one by one, and spreading the remaining taro on the top surface;

4. Mix oyster sauce, sugar and soy sauce in a bowl, and then spread them evenly on the meat and taro. Boil water in the pot, cover and steam for 6 minutes; Steamed meat, buckle a big plate on the bowl and buckle the bowl upside down;

5. Decorate the boiled Chinese cabbage in the dish, pour the soup steamed from the bowl into the pot, heat it until it is thick, and pour it on the surface of the braised pork.

Children's meatballs with tomato sauce

Material: 3g of children's meatballs, 15g of Flammulina velutipes, 2 tomatoes, 1 spoon of oyster sauce, 5g of soy sauce, 5g of onion, 1g of coriander, 5g of sugar, 2g of salt and 1g of peanut oil

Method

1. Preparation of ingredients. I bought ready-made children's meatballs. I often eat this brand. Although it is more expensive, I can rest assured that the materials are used. After all, I can't have time to make meatballs at any time.

2. Treat the ingredients, wash the tomatoes and cut them into small pieces, cut off the roots of Flammulina velutipes, wash them and cut them into 3 pieces, and then cut the onions into powder.

3. Heat the wok with oil, first add chopped green onion and stir-fry until fragrant, then add Flammulina velutipes and stir-fry.

4. After frying for a while, the Flammulina velutipes becomes soft, and the tomatoes are fried into soup. Add oyster sauce, sugar and salt to taste, and then add a little water to boil.

5. add the meatballs and cook for a while, until the meatballs become soft and elastic, and cook until the soup is thick.

6. finally, add a little coriander powder to decorate it, and the sweet and sour children's meatballs with tomato juice will be ready. It is delicious with rice.

Cooking skills: 1. If you feel that the taste of tomatoes is not enough, you can add a little ketchup to make it more intense.

2, a little old smoke is enough, the color is too dark to look good.