I believe that the stay-at-home life in 2020 has made many friends like me learn to cook. Home-cooked food is delicious, but you still need to change your taste and create some new twists in your ordinary life. Today I will share with you a few home-cooked dishes.

The first course: Minion Sun Egg Open Sandwich Steps: 1. Brush a multi-purpose or frying pan with vegetable oil.

Crack the eggs into the plate.

2. Fry the round ham slices.

Cover the pot and simmer for a while, then turn the ham over.

3. Cut out the Minion’s facial features and hair from seaweed, cut off the white part of the eyes from a corner of the cheese slice, and paste it onto the egg yolk.

4. Take a piece of bread, spread the sauce on it, and put lettuce, cheese slices and ham slices on top.

5. Place the Minion Sun Egg in the middle.

Second course: Broccoli cheese rice balls. Steps: 1. Wash the broccoli and cut into small pieces.

2. Pour an appropriate amount of water and oil into the pot, bring salt to a boil, add broccoli and cook until finely chopped.

3. Pour the broccoli into the rice, wear gloves and mix well (you can add some salt).

4. Put plastic wrap on the palm of your hand, put the rice on the palm, add pork floss and sesame seeds, and wrap tightly with plastic wrap.

5. Line a baking sheet with oiled paper and place the rice balls on the baking sheet.

Divide the Anchor cheese slices into four and place them on top of the dough. Preheat the oven to 180 degrees and bake for 5 minutes. Take it out.

6. Pour on the sauce and sprinkle some sesame seeds or seaweed on the surface.

The third course: butter plum-flavored short ribs and plum spareribs Needless to say, but the method of frying in butter is really amazing!

The short ribs fried with Fonterra Anchor butter, which is rich in natural butterfat, are more tender and the meat is softer. The mellow butter and the sour and sweet help of plums leave the aroma of the ribs lingering on your lips and teeth!

Steps: 1. Cut the ribs into sections, soak the plums in cooking wine for 10 minutes, and mix the light soy sauce, dark soy sauce, salt and sugar into juice and set aside.

2. Put cold water, green onion, ginger and pork ribs in the pot, boil for 10 minutes and remove.

3. Turn on low heat and put 40g of Anchor butter in the pot.

4. Add the pork ribs and fry until the pork ribs turn brown, add plums and cooking wine.

5. Pour in the prepared sauce, bring to a boil over high heat and then simmer over low heat until the juice is reduced.