First, the practice of beef stew with tomatoes: cut tomatoes into small pieces, cut the same piece of beef sauce, cook in clear water, add appropriate amount of salt, cook for a while, add tomato sauce when the tomatoes are rotten, and cook for a while. Add some coriander after cooking, and everything will be fine! It may not taste as good as raw beef, but it's fast! If you are interested, you can also make a pot! Second, boiled pickled fish raw materials: fish slices, fish bones, egg whites, boiled fish pickled cabbage packets, chicken essence, a little pepper, onions and ginger. Practice: As long as the fishbone and egg white are mixed evenly, let it stand for 20 minutes when you have time. If you don't have time, just put the boiled fish and sauerkraut package in the oil pan and stir fry. Add boiling water, onion ginger, fish head and fish bones, after about 5 minutes, add other fish fillets, add a little pepper and chicken essence, and after 2 minutes! There are vegetables and meat ~ Third, lazy rice practice: 1. Cut the 1 washed potato into 1 cm square dices. 2. Cut the cleaned bacon into diced meat of the same size. 3. Put the above two things into the rice cooker together with the washed rice, add a proper amount of salt, add water (the palm is flat on the rice and the water is completely submerged in the palm), then turn on the power and steam it. Note: In the choice of materials, sausages can also be used for meat, preferably salty and spicy, and green beans or peas can be used for vegetables. Hee hee is my favorite food. Fourth, home-cooked delicious steamed eggplant materials: eggplant, onion. Seasoning: what you like: 1. Wash the eggplant and cut it into pieces (I cut one end and the other end is thinner, like the image of an octopus). 2. Put the plate into a coded steamer and add water to boil. Steam the eggplant in a dish (about 15 minutes). Depending on the size of eggplant) 3. Cut chopped green onion when steaming eggplant. 4. Prepare sauce: soy sauce, soy sauce, bean paste (also try to use dried yellow sauce, Chili sauce, shrimp sauce, oyster sauce ... if you like, change the taste ~) and mix well with water. 5. Put the oil in a hot pot, saute the chopped green onion, and pour in the prepared sauce to boil. Turn off the fire. Pour the cooked sauce over the steamed eggplant. Mix well and serve ... in fact, it can also be said to be mixed with eggplant. Ha: simple and delicious ~ ~ 5. How to eat raw materials for instant noodles: Fumando Kyoto Zhajiang Noodles Practice: This method is very simple. Put the noodles, bread buns and vegetable buns away, add boiling water, microwave for 3 minutes, and then wait 1 minute. Clear out the soup, add the oil bag to the noodles, stir vigorously, and a bowl of authentic zhajiang noodles and a bowl of hot soup will be placed in front of you. Drink a bowl of soup after eating noodles, comfortable! Hehe, six. Preserved eggs mixed with tofu Ingredients: 2 preserved eggs, silk tofu 1 box, chai fish flower 1 spoon, sushi soy sauce 1 spoon. Practice: 1, cut a hole in the bottom of the box with silk tofu and drain the water inside; 2. Slice preserved eggs and tofu; 3. Boil tofu in boiling water 1 min, add a little salt, remove and drain; 4. Dish tofu, put preserved eggs on it, sprinkle with soy sauce, and sprinkle squid flowers on the surface. Note: 1 preserved eggs can be cut with thin thread or knife dipped in water; 2, there is no squid flower, and it is ok to sprinkle meat floss. If there is no floss, don't add it; No sushi soy sauce, you can use cold soy sauce! Casual, casual ... cold preserved eggs, cool in summer ~ ~ 7. Chicken feet with pickled peppers Ingredients: chicken feet, pickled peppers, a small amount of cold boiled eggs, white vinegar. Practice: 1, wash and fry chicken feet, cut the tips of nails into small pieces, put them in a boiling pot, add ginger slices and a little vinegar and cook until they can be pierced thoroughly with chopsticks; Remember to clean up the foam when cooking, so that there will be no odor. 2. After cooking, take it out and rinse it repeatedly with clear water, and then soak it in ice water; In this step, I repeatedly added ice cubes to the water twice, and I always felt that the longer I chilled the chicken feet, the whiter they became. ) 3. Take a clean container that can be sealed, let the chicken feet cool, pour in pickled peppers, cover them with pickled pepper water, and put them in the refrigerator for one night to eat. You can taste the salty taste of pickled peppers first when soaking. If the water is not too salty, it is best to use water directly to avoid chicken feet. The pickled peppers I bought this time were especially salty, so I added some boiling water and vinegar. Note: This is a simple version. I think it is easy to use and tastes good. Of course, you can also add dried pepper, pepper, ginger and garlic slices to the pickled pepper water, but relatively speaking, the water is more likely to become turbid after adding ingredients.