In your daily study, work or life, everyone must have come into contact with vegetables and rice. Still at a loss for how to make vegetable rice? Below is a simple vegetable rice recipe that I have compiled for you. You are welcome to read it. I hope you will like it. Simple vegetable rice recipe 1

Ingredients for vegetable rice:

Appropriate amount of bacon, appropriate amount of Shanghai greens (you can use small rapeseed), 1 green onion, a little shredded ginger, and rice.

How to make vegetable rice:

1. Wash and drain the vegetables, cut the bacon into thin slices, wash and chop the green onions, wash and shred the ginger;

< p> 2. Pour oil into the pot. When the oil is 70% hot, add chopped green onions and shredded ginger and sauté until fragrant. Pour in the green vegetables and stir-fry until the vegetables are slightly soft. Do not stir-fry until water comes out;

3. After the rice is washed, put it into the rice cooker, pour in the fried vegetables and bacon, stir and cover the lid, press the switch to cook. After the switch pops up, unplug the power and continue using the remaining heat. Simmer for 30 minutes.

Warm reminder:

1. For this vegetable rice, you can choose the amount of raw materials according to your own preferences. If you like vegetables, add more vegetables, and if you like meat, add more meat. But a reminder , bacon is relatively salty, don’t be greedy.

2. When we usually cook rice, the distance from the water surface to the rice is approximately the height of the first joint of the index finger. But when making vegetable rice, you need to add less water. The vegetables will release water during the cooking process. Therefore, the distance from the water surface to the rice should be about 1/2 of the first joint of the index finger. Simple vegetable rice recipe 2

Ingredients for vegetable rice:

Rapeseed, bacon, ginger, rice.

How to make vegetable rice:

1. Wash the rapeseed, slice the bacon, and shred the ginger;

2. Put oil in the pot, first put the ginger Saute the silk until fragrant and then add the rapeseed. When frying over high heat, don't let the rapeseed come out of the water;

3. Add rice and water to the pot. The water should be slightly less than when making rice, because water will come out of the vegetables. Stir in the fried vegetables and meat;

4. Turn the rice cooker to the rice setting, cook and keep warm for half an hour before eating.

Warm reminder:

1. The proportion of vegetables and meat is according to everyone's preference, but the meat is salty, so pay attention to the appropriate amount.

2. If the bacon is a little fatty, the rice will be more fragrant, but you can cut it off if you are afraid of it. Simple vegetable rice recipe 3

Kimchi rice recipe 1

Materials

The main ingredient for making kimchi rice: rice.

Accessories: potatoes, lotus roots, pickles, pickled peppers, minced meat, shrimps, and green onions can be added.

Method

1. Cut the potatoes. Cut the lotus root slices, pickles, and pickled peppers into cubes, cut the green onions, and set aside

2. Put the oil, stir-fry the potatoes, lotus roots, pickles, pickled peppers, and meat in the pot.

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3. When it becomes fragrant, pour in the cold rice and stir-fry over low heat

4. It will only take a few minutes. Add the green onion and seasoning.

Recipe 2 of kimchi rice

Ingredients

250g rice

50g Korean kimchi

30g carrots

30g vegetables

30g ham

Accessories

Appropriate amount of oil

Appropriate amount of salt

1g pepper

1g chicken essence

Appropriate amount of sesame oil

Steps

1. Prepare all the ingredients.

2. Wash and chop the green vegetables, cut the carrots and ham into small pieces, and chop the kimchi.

3. Pour sesame oil into the wok, add kimchi and stir-fry until fragrant.

4. Add other side dishes and stir-fry.

5. Add rice and continue to stir-fry evenly.

6. Add salt, pepper and chicken essence to taste and stir-fry evenly.

Tips

The rice should be dispersed in advance so that the fried rice will have distinct grains.

The stir-frying time of kimchi should not be too long, so as not to force out the moisture in the kimchi and make the fried rice less refreshing.

Salt should be added in moderation so that the kimchi has a salty taste. Simple vegetable rice recipe 4

Oil-consuming cabbage

Ingredients

Cabbage, garlic, chives,

Seasoning: salt , chicken essence, water starch, oyster sauce

Method

1. Wash the cabbage and remove the roots, select the old part, mince the garlic and mince the chives.

2. Put the cabbage into a pot of boiling water

3. Put oil and salt into the pot so that the blanched cabbage will be greener

4. Place the cooled choy sum on a plate

5. Put a little oil in the pot, add the chives and minced garlic and stir-fry until fragrant.

6. Add oyster sauce until fragrant and pour it over the cabbage.

Oyster rape

Ingredients

Lettuce, oyster sauce, onions, ginger, garlic, vinegar

Method

1. Wash the lettuce and drain it.

2. Put a little oil in the wok, when it is 50% hot, add onion and ginger and stir-fry until fragrant. Add lettuce and stir-fry immediately.

3. Add oyster sauce, a little sugar, a little vinegar, salt and chicken essence, stir-fry and serve.

Rapeseed with oyster sauce and black bean sauce

Recipe introduction

This dish is very simple and light. You can make it the way you like, such as adding sauce Steamed together or stir-fried quickly, it tastes great.

Ingredients

Rapeseed, oyster sauce, sugar, tempeh, salt, cooking oil, a little chopped peanuts

Method

1. Cut off the rapeseed Wash the small pieces and chop them into pieces for tempeh;

2. Boil water in a soup pot, add a spoonful of salt and an appropriate amount of cooking oil, then add the rapeseed and blanch it for a few seconds;

3. When you see the rapeseed is soft, immediately remove it and soak it in cold water;

4. Add the base oil to the wok and heat it up, add the black bean sauce and slowly stir-fry until fragrant, then pour in two spoons of oyster sauce , add a bowl of water and a spoonful of sugar, and bring to a boil over medium heat;

5. Drain the rapeseed, pour the oyster sauce on top, and sprinkle with a few chopped peanuts, chives or sesame seeds. Titian.

Tips

When blanching green vegetables, add salt to the boiling water to make the vegetables taste better in advance; adding cooking oil can make the blanched vegetable leaves tender and tender. People don't change color easily.

Chop sum with garlic and oyster sauce

Materials

Choi sum, oyster sauce, oil, sesame oil, garlic, salt, ginger

Method

1. Chop the garlic and set aside, slice the ginger, pick and wash the cabbage, dry and set aside.

2. Put the cabbage sum in the pot and add water to boil it quickly. Drain the water.

3. Saute the garlic and ginger in the oil pan until fragrant, add the cabbage and stir-fry for a while, then add a small amount of salt and continue to stir-fry for a while, then simmer for 5-8 minutes.

4. Place on a plate, pour oyster sauce and a few drops of sesame oil and stir evenly. Simple vegetable rice recipe 5

Home-cooked tofu

Ingredients

Half a box of Qianye tofu (200g), 2 cloves of garlic, 1 green onion, olive oil A little bit, 2 tablespoons of soy sauce, 3 teaspoons of white sugar, a few dried red peppers, 1.5 tablespoons of sesame oil

Method

1. Slice half a box of Qianye Tofu, boil and drain Keep water aside.

2. Make minced garlic from 2 cloves of garlic.

3. Cut 1 green onion into white and green sections.

4. Heat a non-stick pan over low heat, add a little olive oil and spread it evenly with a spatula. Add a few green onions and dried red peppers from steps (2) and (3) and saute until fragrant.

5. Add step (1) and fry on both sides until the tofu is almost cooked. Add 2 tablespoons of soy sauce and 3 teaspoons of white sugar and stir-fry evenly.

6. Add 1.5 tablespoons of green onions and sesame oil from step (3), stir-fry and serve evenly. Simple vegetable rice recipe 6

Salt and pepper pork ribs

Ingredients: 750 grams of pork ribs, onion, ginger, minced red pepper, minced green pepper, 2 eggs, black pepper, MSG, Huadiao Wine, pepper and salt

Method:

1. Cut the pork ribs into long pieces (5 cm), wash them, and use a cloth to absorb the moisture from the ribs and reserve them for later use

< p> 2. Then marinate, add salt, black pepper, monosodium glutamate, Huadiao wine, and minced ginger and marinate for 15 minutes;

3. While the oil is cooking, mix the main ingredients into an egg batter. Stir it evenly with a small spoon;

4. Coat the marinated ribs evenly with egg batter, put it into boiling oil, fry until golden and crispy, remove and serve on a plate;

5. Add the chopped red pepper, green onion, green pepper and appropriate amount of pepper and salt, stir-fry until fragrant, and sprinkle evenly on the ribs, then this dish is ready.

Cold kelp and celery

Ingredients: appropriate amount of dried kelp, 300 grams of celery, salt, mature vinegar, ginger and garlic, sugar, sesame oil, cooked white sesame seeds

Method:

1. Soak dried kelp, wash away the sediment, cook and cut into shreds.

2. Remove the leaves from celery, blanch it in hot water, then pour it in cold water, take a shower and set aside.

3. Put oil in the pot, wait until the oil is hot, add ginger slices and garlic slices, sauté until fragrant, make ginger and garlic oil and set aside (the ginger and garlic slices can be discarded)

< p> 4. After the ginger and garlic oil has cooled, pour in vinegar, sugar and salt.

5. Pour in the celery segments and shredded kelp and the above seasonings and mix well. Finally, pour in the sesame oil and salt and mix well.

6. Sprinkle in cooked white sesame seeds, mix well, and serve on a plate.

Tips:

1. Soak the dried kelp and wash away the sediment. Don't buy very green fresh kelp, which has been soaked in copper sulfate solution.

2. The celery has been blanched in hot water, but it must be cold water, otherwise it will not be crispy or green.

3. Mature vinegar is mainly made from fermented sorghum and other cereals, and can regulate qi and balance the body. Balsamic vinegar is also available, usually made from fermented glutinous rice.

4. If you are not afraid of spicy food, you can pound garlic into minced garlic and serve it cold. Garlic is a natural disinfectant and antibacterial ingredient.

Braised fish in soybean sauce

Main ingredients: two crucian carps (about 750g)

Accessories: 2 sections of green onion, 3 slices of ginger, 4 cloves of garlic, 1 aniseed 10 pieces of Sichuan peppercorns

Seasoning: 30ml of cooking wine, 30g of soybean paste, 10g of sugar, 2g of salt, 30ml of oil

Method:

1: Dig the gills of crucian carp Remove the scales, clean them, add about 1 tablespoon of cooking wine to the fish body and belly, marinate for ten minutes, and add water to dilute the soybean paste;

2: Pour the base oil into the pot< /p>

3: Put in the crucian carp, and put onion segments, ginger, garlic, aniseed, and pepper on the crucian carp;

4: Pour the cooking wine evenly on the crucian carp;

5: Pour the soy sauce on top;

6: Add 500 ml of cold water to the pot;

7: Cover the pot and wait for the delicious food. Simple vegetable rice recipe 7

Claypot braised pork

This dish has a unique shape and is not complicated to make. The pork absorbs the aroma of dried cowpeas, and the bean tendons are contaminated with the pork. Fatty. The finished dish is served in a hot pot. When it is served and the lid is uncovered, it is fragrant and has a soft and glutinous texture.

Preparation:

1. Put the skin-on pork belly into a red-hot iron pot and sear it once, then take it out and scrape it clean, then put it into the brine pot for 30 minutes, and remove it. After letting it cool, cut into strips 6 cm long and 5 cm wide.

2. Use soaked dried cowpeas to wrap and tie the meat strips tightly, place them in a steaming bowl, pour in chicken soup brine (made with brine, chicken soup and a little red yeast rice), and steam for about Take it out after 1 hour, drain off the juice and put the meat into a pot lined with braised bean tendons.

3. Bring the original juice to a boil, pour in wet cornstarch to thicken the gravy, take it out of the pan and scoop it onto the meat strips, garnish with coriander leaves, blanch the pot and serve.

Roasted Pepper Pig Ladder

Preparation:

1. After cleaning the Pig Ladder, put it in a white brine pot until cooked, take it out and cut it into pieces Two thick threads.

2. Place the green pepper on the charcoal fire until it bubbles and becomes charred, then take it out and tear it into strips by hand.

3. Put the pork tikka shreds and roasted pepper strips into a bowl, add minced garlic, salt, chicken essence, monosodium glutamate, sugar, light soy sauce, balsamic vinegar and lettuce oil, mix well and serve on a plate. become.

Fish-flavored whole elbow

Production:

Put the pork elbow on the charcoal fire until it bubbles and turns brown, take it out, scrape it clean, and then put it in Brine in a brine pot until tender, take out, drain and serve on a plate, then surround it with cooked cabbage, top with the prepared fish-flavored sauce, and sprinkle with chopped green onion. Serve.

Fish-flavored sauce:

Heat an appropriate amount of lard and vegetable oil in a clean pot. First add 20 grams of garlic cloves, 15 grams of garlic, 15 grams of ginger, and 30 grams of minced pickled peppers. Saute 30 grams of watercress and 20 grams of scallions until fragrant, add an appropriate amount of fresh soup, add sugar, salt, cooking wine, balsamic vinegar, pepper powder and MSG to adjust the flavor, and thicken the gravy. Simple vegetable rice recipes 8

1. Boiled fish

Ingredients

Grass carp

Soybean sprouts

< p> Egg white

Accessories

Garlic

Appropriate amount of ginger

Appropriate amount of pepper

Appropriate amount of star anise

An appropriate amount of salt

An appropriate amount of cooking wine

An appropriate amount of pepper

An appropriate amount of cornstarch

An appropriate amount of dried chili pepper

< p> Appropriate amount of bean paste

Appropriate amount of doubanjiang Steps

1. Cut grass carp into sections, head and tail, slice off the fish meat on both sides along the spine, then slice off the large spine of the fish belly, and cut the fish head , fish bones chopped into pieces. Slice the fish with a diagonal knife.

2. Flatten and mince the garlic, mince the ginger, remove the roots of the soybean sprouts and wash them.

3. Prepare the fish fillets and fish bones respectively, add a spoonful of salt in turn, grasp them evenly, pour in water and wash them.

4. Prepare the fish fillets, add cooking wine, half a spoon of salt and pepper, and mix well. Add an egg white and mix well, then add a spoonful of cornstarch and mix well.

5. Pour oil into the pot, add the soybean sprouts, stir-fry until soft, add a little salt, stir-fry until cooked, put it into a bowl and put it on the bottom.

6. In a separate pan, add Sichuan peppercorns and star anise and fry until fragrant. Take out part of the peppercorns and star anise, then add dried chili peppers and stir-fry for spiciness. Add a little bean paste, stir-fry until dispersed, and pour into a small pot. Boil water, add fish bones, fish heads and tails, bring to a boil, then add fish fillets with chopsticks, cook until cooked, and put into a bowl.

7. Chop the fried peppercorns and sprinkle them on the surface of the fish, then add ginger and minced garlic, add oil to the pot, heat it up, pour it on the ginger and garlic, and it’s ready to serve

2. Stir-fried small pumpkin shreds

[Ingredients]

Main ingredients:

Pumpkin;

Accessories: < /p>

An appropriate amount of green onions; an appropriate amount of MSG; an appropriate amount of Sichuan peppercorns; an appropriate amount of salt; an appropriate amount of garlic; an appropriate amount of ginger; an appropriate amount of dried chili pepper; an appropriate amount of vinegar;

[Procedure steps]

1 . Wash the pumpkin and cut it into thin strips, cut the green onion into slices, slice the garlic, shred the ginger, and cut the dried chili into thin strips

2. Heat the wok, add an appropriate amount of oil, and fry a few peppercorns first. Fragrant, then remove the peppercorns.

3. Add chopped green onion, garlic slices, shredded ginger and dried chili and stir-fry until fragrant.

4. Add the pumpkin shreds and stir-fry. When the pumpkin shreds become soft, add a little vinegar, and finally add salt and MSG to taste. (Be sure to stir-fry over high heat).

[Tips]

If the pumpkin is old, it is recommended to remove the skin. Simple Vegetable Rice Recipe 9

Cold Enoki Mushrooms

Ingredients: Enoki mushrooms, cucumbers, green peppers, garlic juice, sesame oil, salt, vinegar, sugar, and a little chili oil.

Method: Remove the old roots of enoki mushrooms, wash and blanch them, grate cucumbers, cut green peppers into shreds, add garlic juice, sesame oil, salt, vinegar, a little sugar, and a little chili oil, mix well. , best eaten after refrigeration.

Oyster sauce lettuce

Ingredients: lettuce, oyster sauce, onions, garlic cloves, chicken essence, salt.

Method:

1. Wash the lettuce, tear it into large pieces by hand, chop the green onion and ginger and set aside.

2. Boil half a pot of water. After the water boils, blanch the lettuce slightly (about 40 seconds). Remove the lettuce and drain off the excess water.

3. Put the wok on the fire, pour in oil, and fry the chopped green onions.

4. Pour in the minced garlic and oyster sauce, stir-fry slowly over low heat, add a little chicken essence, stir-fry evenly and pour it on the blanched lettuce. If there is stock, you can add some stock after adding the oyster sauce and simmer for a while, and then add some thin gravy would be better.

Appetizing yam

Ingredients: yam, hawthorn cake, honey, dried osmanthus.

Method:

1. Mix honey and dried osmanthus in a small bowl and set aside. Peel the yam, cut into large pieces, steam in a pot, cut into 0.5cm thick slices, and let cool.

2. Cut the hawthorn cake into equally thick slices, place the cut yam slices and hawthorn cake slices alternately, and drizzle the sweet-scented osmanthus honey on top.

Fried eggs with leeks

Ingredients: leeks, eggs, salt, cooking wine, salad oil.

Method:

1. Wash the leeks, drain them and cut them into 3 cm long sections for later use.

2. Crack the eggs into a bowl, add cooking wine, salt and MSG and beat evenly. Add more base oil to the wok and heat until half cooked. Pour in the leeks and stir-fry. When the leeks are broken, quickly pour in the egg liquid and stir-fry. Stir-fry everything while drizzling a small amount of oil. Wait until the egg liquid solidifies until it is cooked. Ready to plate and serve.

Milky white crucian carp soup

Ingredients: crucian carp, ginger, garlic, shallot, oil, salt, chicken essence.

Method:

1. Put oil in the pot, heat it up, and push it away with a shovel.

2. Fry the crucian carp briefly.

3. After frying the fish until it changes color, add 1 and a half bowls of water. The bowl is the bowl you use to hold the fish soup, and add ginger and garlic.

4. Cover the pot, bring to a boil over high heat and then simmer over medium heat for 20 minutes. The soup will turn white. If you have enough time, put 2 bowls of water, bring to a boil over high heat and then simmer over low heat for 2 hours. By then the fish will have melted into the soup, making it even more beautiful!

Latest research shows that eating home-cooked meals can help extend your life.

Cooking is a behavior that requires both good mental and physical qualities. People with home cooking habits have more comprehensive nutritional knowledge than those without home cooking habits, and they tend to choose healthy foods and cooking methods. Therefore, eating home-cooked meals regularly is less likely to lead to nutrient deficiencies, which may also be the reason why cooking habits are related to longevity.

Home-style braised pork

Ingredients:

Ingredients: 500 grams of pork belly, 1 cinnamon stick, 3 bay leaves, 3 star anise (also called aniseed), 5 slices of ginger and a section of green onion.

Seasoning: 2 tablespoons dark soy sauce (30ml), 1 teaspoon salt (5g), 6 rock sugar.

Methods recommended by Chinese medicine:

1. Cut the pork belly into 2 cm pieces, cut the green onion into small slices, peel and slice the ginger. Put cinnamon, star anise, and bay leaves into the stew bag. No need to put oil in the pan, heat it over low heat, pour in the pork belly and fry slowly for 2 minutes, until the fat part starts to release oil and turns slightly yellow, then turn it over and continue frying over low heat.

2. When both sides of the pork belly turn brown, add dark soy sauce and stir-fry evenly.

When the color of the pork belly turns dark red, add green onions, ginger, rock sugar, and pour boiling water until the surface of the ingredients is covered. Add the stew bag, bring the soup to a boil over medium heat, then cover, reduce to low heat and simmer for 40 minutes, finally add salt, turn to high heat to drain the soup.

Kung Pao Chicken

Ingredients:

200g chicken breast, 100g peanut kernels, seasoning: 7g sugar, 10ml soy sauce, 10ml water starch, 3g peppercorns, 3g minced ginger, 3g minced garlic, 20g green onions, 5g cooking wine, 5g salt, 20g dried chili.

Method:

1. Wash and dry the chicken breast, cut into 1.5cm square dices, add water starch and soy sauce, mix evenly, and marinate for 20 minutes. Wash the green onions and cut into 1cm long sections. Cut off both ends of dried chili peppers and remove chili seeds. Add water starch, soy sauce, salt, white sugar and cooking wine in a small bowl, mix evenly to make seasoning sauce.

2. Heat the oil in the pot over medium heat. When it is 30% hot, add the peanut kernels. Turn to low heat and fry slowly until lightly colored. Remove and drain the oil and set aside. Continue to heat the oil in the pot over medium heat. When it is 60% hot, add the marinated diced chicken and stir-fry quickly until it is scattered. Let the oil simmer for about half a minute. When the chicken is cooked, take it out and drain the oil.

3. Leave the oil in the pot, heat it up, add the Sichuan peppercorns and dried chili peppers, stir-fry over low heat until fragrant, then add the green onions, minced ginger, minced garlic and diced chicken and stir-fry for a while. , finally add the gravy, and when the soup thickens, add the peanuts and stir-fry for a few times.

Spicy and sour potato shreds

Ingredients:

1 potato, small pepper, Sichuan peppercorns, garlic cloves.

Health-preserving practices:

1. Peel and shred the potatoes, the thinner the better, then shred the green and red peppers, and dice the garlic cloves. Cut the potatoes into shreds and run them through cold water to remove the starch, so that the stir-fried vegetables will have a crispy texture. Prepare salt and white vinegar. Using white vinegar will make the dishes look cleaner. Turn on the heat, sit on the wok, and add oil.

2. When the oil is hot, put the peppercorns in and fry them until the aroma comes out. Be sure to remove the peppercorns. When the oil is hot, put the chili shreds and garlic granules in and fry them until the aroma comes out. Pour in shredded potatoes, weigh the pot and stir-fry a few times.

3. Pour in white vinegar, add salt, work quickly, and stir-fry a few more times to make the salt taste more even. The vegetables are cooked, plated and shaped, and a plate of spicy, sour and crunchy potato shreds is ready to serve.

Stir-fried pork belly and broccoli

Ingredients:

250 grams of pork belly; 1 broccoli

Accessories:

< p> An appropriate amount of salt and a little soy sauce; an appropriate amount of chicken essence

Health-preserving practices:

1. Choose fat but lean pork belly.

2. Cut into thin slices.

3. Add some salt and marinate with soy sauce.

4. Cut the broccoli into small pieces, wash it and blanch it in a pot.

5. Turn on the heat and pour the oil, add the pork belly and stir-fry.

6. When the meat changes color, add broccoli and stir-fry over high heat.

7. Add a small spoonful of salt and stir-fry.

8. Add some chicken essence and continue to stir-fry over high heat.

9. OK, the delicious food is ready. 10 Simple Vegetable Rice Recipes

Northeastern home-cooked dish - pig's mouth mushroom mixed with cucumber

Ingredients: half a catty of pig's mouth mushroom, 2 cucumbers, 5 cloves of garlic, appropriate amount of salt, sugar Half a spoon, 1 spoon of vinegar.

Method

1. Wash the mushrooms and cut the cucumbers into sections.

2. Pickle the cucumbers with salt first, drain the pickling water, and add the mushrooms.

3. Add minced garlic, sugar, vinegar and salt and mix well.

4. It’s a pity that my family doesn’t eat coriander, it would be more delicious if I didn’t put some in it.

Northeastern home-cooked dishes - radish vegetable dumplings

Materials: dumpling powder, green radish (we don’t like to eat white radish here, we prefer to eat local green radish ).

Vermicelli (in fact, potato vermicelli should be used, but it was too difficult to clean, so I used vermicelli instead). Fried peanuts, dried shrimps, fat meat, oil, salt, sugar, pepper powder,

How to make the stuffing

1. Grate the radish into thin strips, blanch it in water, squeeze Put the dry water in a basin;

2. Peel and crush the peanuts, and pour them into the basin with shredded radish;

3. Cut the fat into small pieces and put it in a pot over low heat Once the oil has turned into fat, fry the dried shrimps until crispy, and pour the oil into a bowl of shredded radish;

4. Cook the vermicelli, rinse in cold water, cut into small sections, and pour into a bowl of shredded radish:

5. Put pepper powder, sugar and salt into the basin and mix well.

Noodles

Put the dumpling powder in a basin, blanch it with boiled water with a little oil, cool it slightly and knead it into a ball, add a large amount of flour and wrap it into large dumplings ( We call this dry food, which can be used as both food and rice, which saves trouble).

Steam the pot over high heat for 8 minutes (because the noodles are hot and the vegetables are cooked).

Northeastern home-cooked dish - bracken stewed with potatoes

Ingredients: 500g bracken, 2 potatoes, bean paste, chili sauce, a little each of onion, ginger and garlic.

Method

1. Wash and cut the bracken into sections, peel the potatoes, wash and cut them into pieces, and mince the onion, ginger and garlic.

2. Put oil in the pot, sauté the ginger and garlic until fragrant, fry the potato cubes, add water, and add the bracken. Bring to a boil and turn to medium heat.

3. Add bean paste and chili sauce according to everyone’s taste.

4. When the soup is done, remove from the pot and sprinkle with chopped green onion.

Northeastern home-cooked dish - cabbage stewed with frozen tofu

Ingredients: cabbage, fungus, vermicelli, onion, ginger, garlic, salt, pepper noodles.

Method

1. Wash the cabbage, separate the cabbage and leaves into shreds, wash and cut the fungus into shreds, and soak the vermicelli in cold water;

2 .Put oil in a hot pot, sauté onion, ginger and garlic until fragrant, add shredded cabbage and fungus, stir-fry, heat water, add frozen tofu, cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes.

3. Add shredded cabbage leaves, vermicelli, salt, and peppercorns, cover the pot, simmer for 3 to 4 minutes, and then take it out of the pot and sprinkle with green green onions and red pepper rings.